If you’ve checked your newsfeed recently, you’ve no doubt had some friends talking about their new keto diet and all the benefits it brings. Though it may seem like a new trend, keto diets have actually been around since the 1920s, when doctors would prescribe a low-calorie, high-fat diet to epileptics. Because it’s been around so long, we have some good scientific background.
Is Baker’s Yeast Keto? Baker’s Yeast can be kept depending on what kind of yeast is used and whether or not the dough also has gluten. While you typically have to remove bread from a keto diet, as long as you pick and make breads that are high in fiber and low in carbs, you shouldn’t have any trouble adhering to your diet.
When I started my keto diet, I was uncertain of such matters, thinking that things like naan would be out of the question, but now I have a much clearer picture. In this post, I’ll tell you how to keep to your keto diet while still enjoying some of the most delicious breads you can make in your own home.
Yeast and gluten are the two ingredients that make bread airy, moist and fresh. But what kind of baker’s yeast you use determines a lot about the calorie content of the bread you’re making. You can stick to recipes similar to low-carb bread, and you should stay keto.
Here’s what you’ll need:
- Dry Active Yeast: I’ve found this to be optimal when aiming for low-calories. You’ll need warm water to activate the yeast, but once it gets going it makes some of the fluffiest loaves I’ve ever seen.
- Sugar: You will need sugar, however that shouldn’t be as concerning as it sounds. The yeast will feed on the sugar, so none will remain in the bread.
- Eggs and egg whites: I prefer to use more egg whites than eggs, as it always results in a fluffier loaf.
- Apple Cider Vinegar: This will work as a leavening agent in the dough, however I just like to add it for the extra flavour.
- Ground Nuts and Seeds: This is a personal choice, however I like to mix the two in the dough. It gives it an extra flavor and they never dominate the flavor. They’re healthy, too.
- Coconut Flour: I know, the word “coconut” is enough to scare some people off, but the flour is actually very neutral to taste when used in small amounts. You won’t taste coconut, just flour.
- Psyllium Husks: This is an essential ingredient in making gluten-free bread. You’re not going to get any sort of bread-like texture without it.
- Egg protein powder: Another essential ingredient to replace gluten.
There are other ingredients you can opt to use, such as salt, pepper and various herbs and spices. But the most important thing in making a keto-friendly bread is to replace the missing gluten with substitutes such as egg protein powder, psyllium husks or gluten-free baking powder.
Yeast not foaming is a clear indication that your yeast is not active and fermentation has not started. This can be due to a number of factors, including:
When using yeast, you have to get the water temperature right. Ideally, you want it to be between 40 and 100 degrees fahrenheit. Too high a temperature will kill the yeast. Too low a temperature and the yeast doesn’t activate.
Be sure to always check expiry dates on boxes of yeast before using them. Expiry dates are a good metric to judge when yeast can’t be used anymore, but other factors, such as where it’s stored and the temperature and climate in your home, can also hasten expiry.
Oftentimes, people on keto diets like to substitute their sugar with a sweetener. It’s important that the sweetener used is an insulin-based one, like yacon syrup, or a nutritive sweetener. Of course, you can also just stick with sugar. There’s no reason not to use sugar, as it’ll be eaten by the yeast long before you sit down to enjoy your bread.
It doesn’t matter where you get your egg whites from, so long as you measure them correctly along with whatever recipe you’ve decided to stick to.