Keto Rosemary & Onion Bread
Servings: 14 slices Prep Time: 5 mins Cook Time: 20-35 mins
2 – 2 1/4 cup Water (125 – 130F)
4 tbsp Olive Oil
1 tsp Honey (optional)
3/4 cup (100g) Lupin Flour
3/4 cup (70g) Oat Fiber
1 1/2 cup (240g) Wheat Protein Isolate 8000
1 tbsp Vital Wheat Gluten
3 tsp Baking Powder
1 tsp Salt
3/4 tsp Xanthan Gum
2 tbsp Dry Rosemary
1 tbsp Onion Powder
1 tbsp Rapid Rise Yeast
Making this bread in Bread Machine:
Add all the ingredients to your bread machine pan in the order they are in the recipe. Choose the low carb bread option on your bread machine, choose your crust type, select a 2 lbs loaf size, and press the start.
Making this bread in the oven:
Mix all the dry ingredients: lupin flour, oat fiber, wheat protein isolate 8000, vital wheat gluten, salt, xanthan gum, baking powder, rosemary, and onion powder together in a bowl.
Pour the water into the stand mixer bowl, then add in the honey and yeast, then give it a quick whisk. Now pour in the oil and the dry ingredients. Mix until dough forms.
Switch to the dough hook and knead for 8 minutes. Place dough into a bread pan, cover with a piece of lightly oiled Saran Wrap and rise for 60-90 minutes in a warm space.
Bake at 375F for 20-35 minutes, depending on your stove. If your bread reaches the desired crust color before it’s finished baking, lay a sheet of aluminum foil over it and continue baking until it’s done.
Nutritional Facts for 1 slice of Keto Rosemary & Onion Bread: 90.5 Calories, 4.6g Fat, 0.8g Net Carbs, 9.5g Protein.
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