The food that most often names it my with diminutives
Most patients and clients and or patients, still diabetics, when I ask them what they have for breakfast and/or dinner and they answer "just a piece of bread". without knowing bad consequences. We will need a combination of keto flours to mimic a real French artisan baguettes texture and they'll be able to have them reaching a steady blood sugar
Ingredients
or1 serving (8 fl oz) of beverages, water, tap, well (237 g)
or2 tbsps of yeast, baker's, active dry (24 g)
or1 serving (8 fl oz) of Lukewarm water, think bath temperature 37 grades C (237 g)
or2 tsps of yeast, active dry (8 g)
or3 tsps, whole of seeds, flaxseed (10 g)
or200 grams of nuts, almond flouror200 grams of coconut flour
or45 grams of coconut powder
or40 grams of ground psyllium husk
or1 tsp of oil, olive, salad or cooking (5 g)
or4 grams of vinegar, cider
Preparation
1.
Preheat oven to 350°F/180°C. Line a large baking sheet with parchment paper. Set aside.
In a medium-sized bowl, prepare the yeast mixture, combine lukewarm water, dried yeast, and inulin. Set aside 10 minutes.
In another large mixing bowl, whisk all the flour: almond flour, coconut flour, flaxseed meal, psyllium husk, and salt.
Pour the yeast mixture, olive oil, and apple cider vinegar into the flour bowl.
Combine with a spoon at first, then lightly oil your hands and knead the dough for at least 2 minutes. The dough is very wet at first and dries out as you go. It should stay soft, slightly sticky, but not overly wet. If so, add more husk, up to 1 tablespoon, until the dough is soft and holds as a ball.
Form a dough ball, slightly oil the outside of the dough ball with olive oil and cover the mixing bowl with a towel. Set aside 30 minutes.
Divide the dough ball into 2 equal portions and shape each portion into a long loaf (about 8-inch/20cm long and 1.5 inches in diameter), with pointed ends to look like a French baguette.
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Place each baguette onto the prepared baking tray, leaving a 2-thumb space between each baguette.
Using a sharp knife to make 4 elongated slashes on each baguette.
Bake in preheated oven for 40-50 minutes or until brown and crusty.
Cool down on a rack before slicing. The crust will soften with time, but you can toast baguette slices in the bread toaster before serving.
Each baguette can be sliced into 6 equal slices of about 45g/1.6 oz each. Nutrition panel is for 1 slice.
