Video

Transcript

hey guys I’m here with my lovely wife Karen and we are going to make the most

incredible recipe for bread you’ve been waiting for this this is the ultimate

bread and there’s no flour no gluten no bad stuff so how do you do this Karen

it’s so easy you’re gonna love it so it’s 1 cup of almond flour in my Santa

cup measuring cups it is one cup of arrowroot flour you use a little

arrowroot here arrowroot is a low glycemic flour it’s made from a root so

it’s its small amounts it’s okay arrowroot that’s why they call it root

that weren’t exactly this doesn’t come out as quickly and then 1/3 cup of

coconut flour and these combined give it a really neat texture most of the

natural breads out there kind of tastes terrible like they’re calm and it’s like

a sponge cake like bark yeah then we’re going to just do 1 teaspoon of salt and

that’s it for the dry ingredients mix it up

very very so smells really good already and then you go on to beast which is

also very simple so now we’re going to do the yeast portion we’re going to pour

in wanted a quarter cup of warm water between 105 and 110 degrees and the

temperature really is important if it’s too cold or too hot the yeast will not

do its thing we’re going to add two teaspoons of what sort of maple syrup

that’s for the that’s the food for the yeast so it’s not going to be a plug

because they’re yeast of anything though and produce carbon dioxide now we’re

going to take two teaspoons of instant dry yeast and this equals one packet one

packets usually two teaspoons if you’re using the smaller packages now is this

delicate I mean like is it could you actually mess this up you can mess it up

and I have messed it up I used water that was way too hot and what’s supposed

to happen now is the yeast is going to eat this the maple syrup what any of the

true is the water well like I said 105 210 okay and then the yeast is going to

eat the maple syrup and it’s gonna push out a little gases but that’s gonna foam

up and that’s actually what’s going to make your so you basically keep it there

and then you’re waiting ten minutes okay alright I just don’t want to give you

any opinions because you have the opinion wasn’t in the rest your opinion

wasn’t in the recipe right is that a subtle hint it’s subtle is it subtle is

it subtle enough right okay for ten minutes there okay this is wait okay

really if you stand and look at it you’ll see little bubbles coming up it’s

like little yeast fireworks it is alive that’s the really cool thing it is

totally alive and they’re so what’s happening is the yeast

is eating the maple syrup and literally pushing out little excreting little

gases and that’s what helps your bread rise yeah that’s amazing mm-hmm and this

is exactly what’s supposed to happen so that’s what’s good

uh-huh we’re doing good the key is the temperature oh yeah but also your yeast

if your yeast isn’t any good anymore you can have the perfect temperature water

and it won’t do that okay so after about 10 minutes your yeast is going to be

beautiful and foamy it’s done it’s eating of all that maple syrup isn’t it

yeah so now what we’re going to do is we’re going to add two tablespoons of

psyllium and one-and-a-half tablespoons of ground chia psyllium is kind of like

a fiber yeah and you know we get whole Chia and then we have one little coffee

grinder that we use just for spices and seeds and stuff like that so you’re

going to let it sit in there for two or three minutes and it’s going to get

really gelatinous and thick and then you’re going to whisk it so now you’re

going to cut this because we have to wait all right so this has been sitting

for just two or three minutes in it it got gelatinous lucious so now we’re just

going to stir it all in make sure it’s all whisked in quisque

alright good now just going to put this in our dry ingredients

and mix it up and you are going to see this become it’s amazing you know this

is one of those things that people been trying to figure this out for yours

you can’t really find a good bread recipe without the wheat so we found I

was so surprised how well this turned out I did find this online I’m not sure

what we’ve changed but I appreciate people who have done all the research to

figure out especially the chant and the psyllium because that’s amazing now it’s

going to look gloopy like this and you’re literally going to need it just

for one minute yeah I think what happens is that you have them you don’t have the

gluten so gluten is like glue and so you have that I think probably combination

chia seed some of the fiber tends to act like glue which is perfect because we

can do that all day long yep now you can take this out of the

bowl I’m just leaving it in the bowl can you make a pizza crust with that like I

can I used to do that I used to do it okay so now look we’ll have this

beautiful beautiful Bowl I mean pool ball of dough okay so now

I’m going to put it in a slightly smaller bowl rinse my hands really quick

and I have a damp towel I’m going to put it over my bread and excuse me dr. Berg

now I’m going to put it in my warm space

which is just not a cold space oops and for an hour we’re going to let it

rise okay so after you’ve had your yeast rising in some warm place for an hour

you’re going to take it out now I don’t have my oven on my ovens off but it’s

the warmest place so I just put the bowl in there take it out damp cloths is no

longer down that’s what it looks like it did rise it should double and there you

go that’s just like it is dough it’s beautiful as a matter of fact now what

you’re going to do is cut it in half because you can make it too

you want a big one you can leave it but

then you’re gonna make it into a round rule what is a bull anyway bull it’s

just round bread I had to look it up myself okay so now that’s that alright

now to get it golden brown the new trick do this squares that’s second yeah so an

egg wash it’s just an egg yolk with a tiny little bit of water a teaspoon of

water and you’re just gonna wash your little boo that’s going to make it nice

and brown and crispy on the outside like a sourdough

and then another thing just to give it a little bit of a touch is you can do a

little crisscross pattern with a knife

you could

so little it’s going to give it a little something now

the original recipe said use a stone I don’t have a stone what I do is I like

to put it on hot pan I use parchment bring this over here normally I would

just carry the loaves over to the oven but for this literally put this on hot

parchment and on the pan and that’s it it’s going to go into the oven

unfortunately our oven light isn’t working right now so you’ll see that

when it comes out okay it’s time to take the bread out of the oven let’s take a

look Wow now we’ve made a few loaves this is why it didn’t turn into one loaf

in the oven come look that’s serious bread we can’t touch that until it’s

cool inside because it’ll be chewy nope so check the services this is a great

way to eat butter it is a great way to eat butter mmm it toasts beautifully it’s

better than bread better than well it is bread