Keto Lupin Bread
Servings: 16-32 slices Prep Time: 2 hours Cook Time: 15-17 mins
1 1/4 cup (180g) Vital Wheat Gluten
2/3 cup (66g) Lupin Flour
1/2 cup (56g) Oat Fiber
3 - 4 tbsp (36g) Confectioners Swerve or sweetener of your choice (use the amount you prefer)
1 tsp Salt
1/2 tsp Xanthan Gum
1 cup (227g) Hot water (between 125 F - 130 F)
1 tbsp (9g) Instant or Quick Rise Yeast
1 tsp Honey (to activate the yeast)
2 tbsp (28g) Softened Butter
2 large Eggs, room temperature and lightly beaten
Kitchen Aid Stand Mixer
Preheat your stove to 375.
Begin by mixing your dry ingredients: vital wheat gluten, oat fiber, lupin flour, salt, xanthan gum, and confectioner swerve. If you don't have confectioner swerve then use whatever sweetener you have and put it in a spice grounder or blender, then blend until it is a fine powder.
Using a whisk, incorporate all your dry ingredients together until well mixed. Set that bowl aside. In your Kitchen Aid bowl add your water, yeast, and honey. With the paddle attachment, mix until well combined. Add softened butter and lightly beaten room temp eggs to yeast mixture. Whisk for 30 seconds.
Now pour in the entire bowl of your dry ingredients. Still using the paddle attachment, mix until dough forms. Switch from the paddle attachment to the dough hook and on medium speed, knead for 8 mins. After 8 eight minutes, you can split your dough in half or leave it whole. Shape it into something resembling a loaf of bread then place in 1 or 2 bread pans that have been sprayed with Olive Oil or Avocado Cooking spray and lined with a sheet of parchment paper for easy removal.
Lightly cover with Saran Wrap sprayed with cooking oil. Let your dough rise in a warm room, bread proofer, or microwave for 1 to 1 1/2 hours. Once it has risen to a little more than double its size, remove the plastic and place it in your oven. This bread will be golden brown after about 8 to 10 minutes, but it will not be done. So lay a sheet of aluminum foil loosely over the top and continue to cook for another 5 to 7 minutes. When the bread is done, remove from pan and let it cool completely on a wire rack before cutting it.
Nutritional Facts for 1 whole loaf cut into 16 slices. For 1 slice: 72.6 Calories, 3g Fat, 1.4g Net Carbs, 10.1g Protein.
Nutritional Facts for 2 loaves cut into 16 slices. For 1 slice: 36.3 Calories, 1.5g Fat, 0.7g Net Carbs, 5.05g Protein.
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