Two attempts at the gnom-gnom keto yeasted bagel

Two attempts at the gnom-gnom keto yeasted bagel

Categories:   Uncategorized

Comments

  • Posted: November 6, 2018 14:40

    AutoModerator

    Welcome to /r/ketorecipes! You can find our [rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard's work! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*
  • Posted: November 6, 2018 14:40

    ClintBarton616

    The top bagel is me following the recipe to a T (except I rolled instead of flattened the dough because baker’s habits die hard) - texture wasn’t bad and the crumb was nice but the flavor was awful. Just a lingering nastiness from the protein powder. Lower bagel is me modding the recipe a bit: used half and half instead of water, replaced the protein powder with flax and subbed out the olive oil for butter. Was really excited by these as I was mixing them and then skeptical by the time I got to the shaping. Bagels came out completely flavorless and frankly impossible to swallow. Had similar bad luck with the keto Cinnamon Toast Crunch recipe on that site as well. So now I’ve got a bunch of psyillum husk I’m not sure what to do with because I have strong doubts about trying any of the other bread/baking recipes on gnom-gnom as the author builds a lot of them around a similar mix of psyillum/nut flour/protein powder. Recipe here: https://www.gnom-gnom.com/gluten-free-paleo-keto-bagels/ * 0.5 tablespoon active dry yeast * 1 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)* * 60 ml water lukewarm between 105-110°F * 96 g almond flour * 21 g golden flaxseed meal or psyllium husk, finely ground * 10 g whey protein isolate or more almond flour (in tablespoons) * 1.25 teaspoons xanthan gum or 1 1/2 tablespoon ground flax seeds** * 1 teaspoons baking powder * 0.25-0.38 teaspoon kosher salt depending on toppings * 0.5 egg at room temperature * 1 egg whites at room temperature * 10.5 g extra virgin olive oil * 0.5 tablespoon apple cider vinegar INSTRUCTIONS 1. Our keto bagels use the focaccia methodology (albeit different ratios), but do check out the video below for deets 'n tricks! 2. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).  3. Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 4. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.  5. Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn't stick!) and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until 'bagel shaped'. Cover with a oiled cling film (saran wrap) and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as the yeast taste develops much more!).  6. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.  7. Brush with an egg white wash (better browning), sprinkle with toppings of choice (you can't go wrong with Trader Joe's Everything But The Bagel), and bake for about 20-25 mins until deep golden. Check in on them at minute 10-13, and cover with aluminum foil if needed.  8. Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can't hold your horses, at least give it 15 minutes before digging in (the bagels in the pics were cut just 20 minutes after baking).   9. Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again tl:dr: this recipe is full of lies and sadness, don’t waste your time on it