• 25 Responses

    1. I've tried this recipe and highly recommend it. I couldn't tell the difference between this and real bread and I love having it as toast and sandwiches.
    2. Just ordered the ingredients to make this loaf. Oat fibre at a good price was hard to find. Once question, can the bread be frozen? It would be slices I would need to freeze.
      • Hi Mandy, Thanks for your kind comment! The loaf freezes beautifully, I slice the loaf then put it in an airtight bag before sticking it in the freezer :) Also, I get my Oat Fibre from Amazon - it's a little expensive but really worth it for all the great keto recipes you can make with it!
    3. Hola, me puedes decir que es “gluten vital del trigo?”, no lo había oído nunca, donde lo compras??, este ingredientes junto a la “fibra de avena” son aptos en la alimentación keto?? Gracias
      • Hi Faz, Yes there is a substitution but the bread will no longer be low carb/keto. You can replace the vital wheat gluten with 183g of Plain Gluten Free Flour and 1.5 tsp Guar Gum. I've never tried this personally so I can't guarantee how it will turn out, so let me know if you try it!
        • Thanks, trying to find low carb and gluten free is like trying to find the holy grail! I have tried so many low carb keto bread and none of them taste good or they are full of nuts and cheese.
    4. Wonderful blog! Do you have any recommendations for aspiring writers? I'm hoping to start my own site soon but I'm a little lost on everything. Would you advise starting with a free platform like Wordpress or go for a paid option?There are so many choices out there that I'm completely confused .. Any suggestions? Many thanks!
    5. This looks amazing - waiting for the ingredients to arrive so I can try it. I have Diabetes Type 2, and have controlled my blood glucose with a very low carb diet. I made a big mistake yesterday, though. Decided to make regular pizza yesterday, and my bg shit way up!!! Never again! I have a question - do you think a pan for French baguettes would work with this dough? I hate having to go out and buy another pan.
      • Hi Lynne, thank you for your kind comment. I've never tried making the bread in a French baguette pan before, and I'm not sure it will be crusty like regular French bread. It's probably worth a try, though!
    6. First attempt. I weighed everything out. Proofed the yeast. Used my Kitchen Aid for mixing, though I don't know if it got the full 15 minute treatment. Seemed like the consistency was right. I got a semi-decent rise before putting it in the oven (1.5hrs waiting for the rise), but it didn't rise much more in the oven which was disappointing. Next time I'll let it go the full 2 hours. Have you ever tried punching it down after the first rise and letting it rise a second time? ... on the upside, once I get the rise right, it'll be PERFECT. It tastes lovely. A lot like a flax bread I used to make regularly. Thank you!!
    7. I made this in a bread machine today with wheat fiber (lower carb) instead of oat fiber and it was delicious. Even taking out the honey and Erythritol carbs I got a net carb count of 3.1 using the verywellfit.com/recipe-nutrition-analyzer-4157076. Still great, and so tasty I felt guilty.
    8. I was wondering if I could substitute the oat bran with something else. What is its function in this recipe and how much is it approximately in cups or spoons. I was thinking ether psyllium husk, chia or even coconut flour (again depending what the oat brans function is in this recipe)
      • Hi Simon, Thank you for your comment. Unfortunately, we haven't had any success replacing the oat bran in this recipe. It adds bulk and gives the loaf a more bread-like texture. Let us know if you have any luck with substitutions!
        • You mention oat bran in your comment but the recipe is asking for oat fiber, are they the same? which are you using?
    9. I've tried this recipi 3 tiems now and it is very good but I'm having issues with 2 things. First is its not rising that well. I even tried to place it in the over that was warmed for 1 minute and put a saran wrap on top so it was in a dark warm place. they all rise a little (using a 5x9 silicon pan). Second problem is the dough stays sticky. I'm using a stand mixer with hook to mix the ingredients. I'm not sure if the stickiness can be a part of the problem of the rise.

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