Keto baguette

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Ingredients (makes 8 small baguettes):

Dry ingredients:

• 1 ½ cup almond flour (150 g / 5.3 oz)
• ⅓ cup psyllium husk powder (40 g / 1.4 oz)
• ½ cup coconut flour (60 g / 2.1 oz)
• ½ cup flaxmeal (75 g / 2.6 oz)
• 1 ½ tsp baking soda
• 1 tsp salt (pink Himalayan or sea salt)

Wet ingredients:

• 6 large egg whites
• 2 large eggs
• ¾ cup low-fat buttermilk (180 g/ 6.5 oz) - full-fat would make them too heavy and they may not rise
• ¼ cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz)
• 1 cup water, boiling (240 ml / 8 fl oz)

For a paleo, dairy-free option, try this recipe instead of the buttermilk. Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!

Instructions:

Preheat the oven to 180 C / 360 F. Use a kitchen scale to measure all the ingredients carefully. Mix all the dry ingredients in a bowl (almond flour, coconut flour, ground flaxseed, psyllium powder, baking soda, and salt).
Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup!
In a separate bowl, mix the eggs, egg whites and buttermilk.
The reason you shouldn't use only whole eggs is that the bread wouldn't rise with so many egg yolks in. Don't waste them - use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd. For the same reason, use low-fat (not full-fat) buttermilk.



 Add the egg mixture and process well using a mixer until the dough is thick. Add vinegar and boiling water and process until well combined.

Do not over-process the dough. Using a spoon, make 8 small baguettes and place them on a baking tray lined with parchment paper or a non-stick mat. They will slightly grow in size, so make sure to leave some space between them. Optionally, score the baguettes diagonally and make 3-4 cuts.

Place in the oven and cook for 15 minutes. After 15 minutes, reduce the temperature to 150 C / 300 F and bake for another 40-45 minutes.

Remove from the oven, let the tray cool down and place the baguettes on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for up to 3 months.
Baked goods that use psyllium always result is slightly moist texture. If needed, cut the baguettes in half and place in a toaster or in the oven before serving.
Enjoy just like regular baguettes!
Tip: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!



http://ketodietapp.com/Blog/post/2015/11/04/sourdough-keto-baguettes