Eggs are a great healthy food and I usually eat a couple almost every day. However, when it comes to the LCHF bread, I must admit that I have never liked it. More eggs, cream cheese, nuts – more structure too soft cakes with fried eggs, taste too strong. And for the other variant of the Low Carb pastries, I heard a long time ago and I needed Psyllium Husk. I was skeptical about them.
What is Psyllium husk?
Now I know that my thinking was wrong. If I had a precise idea of what a pair of scoop psyllium husks can do – I would immediately use them. If you need the strict gluten-free diet or a strict LCHF, Keto, my advice is to be sure to try psyllium.
Psyllium seeds are being sold either as whole seeds or as flakes. These flakes can be ground in a coffee mill to a powder (or you can buy powder). Dough with gluten free flour are becoming more like the real dough (you know you are not easy shredding thin pieces because of the hay). In baked products from flour obtained from the nut and seed (which call LCHF flour), is achieved, the structure of dough as we are used.
So, dough similar to the right you can make without the starch, sugar-free, gluten-free. Everything is healthier for those who have problems with digestion and avoid the vegetables, because of actually psyllium vegetable fiber. Flakes actually collect water from their environment and from “non-affiliated mass” and make sticky, compact, gelatinous mass.
Common ingredients for LCHF “bread” and “pastry”
The first recipe that I tried with psyllium husk was the bread. Standard LCHF bread is usually made of the following ingredients:
- Eggs – even too much. Psyllium husk allows to reduce the quantity or use only egg whites.
- Cream cheese – It depending on the type
Lchf Flour for bread
- LCHF flour – the most beautiful part of every LCHF rolls because literally with a coffee grinder in the house you can yourself to design your own tastes. The most commonly found here walnuts, hazelnuts, almonds, pistachios, cashews. But also and seeds like pumpkin, sesame, sunflower …
- I do not like coconut flour, but who loves him and he can be on the list.
- Flaxseed flour – Although I used it in this first attempt at making bread with psyllium, do not like to bake with flax seed flour. Ingredients listed above are more sources of omega-6 fatty acids that are slightly more stable in comparison with omega-3 in which there is more flax.