Hello,

I'm baking keto bread, which aims for no sugar and high fibre. I'm trying to work out an ideal recipe and also what loaf pan material to use. At the minute I'm winging it but varying different amounts of each thing each time, with the bulk always linseed and almond flour.

Ingredients; linseed ground in blender (apparently it doesn't keep long if I buy a bag pre-ground), almond flour (also tried ground), vinegar, baking powder, xanthum gum (binds), inulin (added fibre and helps bind), possibly yeast, possibly oat fibre (apparently fine on keto as it doesn't get digested), possibly ground psyllium husk (fibre and gut health), tiny bit of salt, seeds occasionally, 2/3 cup of water.

I know I should measure properly but currently I'm just using cup measurements because I'm lazy, and tired.
I have tried various ones omitting different things like the oat fibre, inulin, etc. But not sure on the best option.

It bakes at min 225 degrees for min 1 hour. The crust is always nice and crispy but the rest is a bit soft inside. I've been told it needs this long and at high temp because otherwise it doesn't cook in the middle. This has no gluten so is dense. It tastes good but the issues I have are it's still too moist in the middle. Linseed absorbs water, I reduced the water amount but it is now like a rock. I mean a rock. I make keto bread for my health as I'm unwell, but it utterly exhausts me and makes me ill, from carving the brick up (despite being wet inside and the crust being lovely, not too hard).

I tried it with 1 egg (baking powder and self gluten free raising flour and the other ingredients except without inulin and xanthum gum) and it made no difference to density, moistness or taste once cooked. But when the mixture was bought together it wouldn't bind so well and was cracking as I tried to mould it yet I barely touched it, so scrambled to add in some xanthum gum in an attempt to get it hold better. It was a little more crumbly to cut (which is definitely bad when the slices of keto loaves are only an inch in depth), but overall was very similar.

The first loaf I made I kneaded, used yeast and warm water (not too warm or cold) and left to rise if possible, but it didn't make any difference to other version without it, it didn't have any air pockets with an egg, baking powder, gluten free self raising flour added too). Maybe linseed is too heavy regardless of what I try but I know some people get more air in their keto loaf somehow.

I now shape it and pop it in the loaf tin without kneading as apparently that breaks down the fats in linseed. And saves me energy as I'm unwell!

I tried it with gluten free self raising flour (again with an egg, yeast, baking powder and baking powder in the self raising flour) but it made no difference.

I came here trying to work out whether to buy on the market, a carbon Steel loaf pan or an aluminium steel pan? I believe these are the best options for needing quick heat transfer to the middle?

What is best out of these two materials to use please, and can you recommend why adding more of an ingredient, or not bothering to add an ingredient may help? For example, I don't know whether adding vinegar or raising agents is a waste of time (besides apple cider vinegar being good for my digestion), and whether 1 tsp of xanthum gum (helps bind the mixture and give it structure without gluten, it helps with bread texture apparently) helps retain too much moisture. Please advise! 😄

No marketing emailing please! Thank you 🍞

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