White “Toast” Bread
| Ingredient | Qty, g | |
|---|---|---|
| Almond flour | ||
| Coconut flakes or flour | ||
| Albumin | ||
| Baking powder without starch | ||
| Xanthan gum | ||
| Cooking salt | ||
| Egg white ? 1 pc ≈ 33 g 190 g ≈ 5.8 sheet | ||
| Butter | ||
| Lemon ? 1 pc ≈ 80 g 10 g ≈ 0.1 sheet | ||
| Erythritol | ||
| Product release: | 319 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 30 min | ||
| 40 min | ||
| 10 min | ||
| 2 h | ||
40 min - 3 h 30 min | ||
|---|---|---|
| Proteins | 15.3 g |
| Fats | 25.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.7 g |
| Calories | 311 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.3 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 42.9 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.11 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 226 |
| Weight loss | Detention | Set |
|---|---|---|
| 32% | 23% | 19% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 98% ◦ Butter: 2% E | 44449344? |
| iWhich products: ◦ Almond flour: 61% ◦ Egg white: 39% B2 | 32386930? |
| iWhich products: ◦ Egg white: 85% ◦ Almond flour: 14% B7 | 23235820? |
| iWhich products: ◦ Almond flour: 94% ◦ Egg white: 5% B3 | 67125? |
| iWhich products: ◦ Almond flour: 83% ◦ Egg white: 17% B1 | 56104? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg white: 96% ◦ Almond flour: 3% Selenium | 3535633219 |
| iWhich products: ◦ Almond flour: 99% Copper | 32326629? |
| iWhich products: ◦ Almond flour: 92% ◦ Coconut flakes or flour: 6% ◦ Egg white: 2% Manganese | 27354231? |
| iWhich products: ◦ Almond flour Boron | 24244724? |
| iWhich products: ◦ Almond flour: 90% ◦ Egg white: 7% ◦ Coconut flakes or flour: 2% Phosphorus | 19192719? |
| iWhich products: ◦ Almond flour: 90% ◦ Egg white: 9% Magnesium | 18245821? |
| iWhich products: ◦ Cooking salt: 71% ◦ Egg white: 29% Sodium | 15152915? |
| iWhich products: ◦ Almond flour: 89% ◦ Coconut flakes or flour: 5% ◦ Egg white: 4% ◦ Lemon: 2% Iron | 146124? |
| iWhich products: ◦ Almond flour: 94% ◦ Coconut flakes or flour: 3% ◦ Egg white: 2% Zinc | 8111882 |
| iWhich products: ◦ Almond flour: 64% ◦ Egg white: 31% ◦ Coconut flakes or flour: 3% Potassium | 8111310? |
| iWhich products: ◦ Almond flour: 89% ◦ Coconut flakes or flour: 8% ◦ Lemon: 3% Fibers | 8121210? |
| iWhich products: ◦ Almond flour: 91% ◦ Egg white: 6% ◦ Butter: 2% Calcium | 7777? |
| iWhich products: ◦ Egg white Chrome | 710168? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour Linoleic acid (Omega-6) | 18254323? |
| iWhich products: ◦ Almond flour: 98% ◦ Butter: 2% Oleic acid (Omega-9) | 16202818? |
| iWhich products: ◦ Butter: 80% ◦ Coconut flakes or flour: 20% Palmitic acid (Saturated) | 15152315? |
| iWhich products: ◦ Butter Stearic acid (Saturated) | 10121612? |
First, combine and thoroughly mix all the dry ingredients: almond flour (80g), coconut flour (8g), egg albumin (8g), baking powder (3g), xanthan gum (3g), and salt (2g). To enhance the bread flavor, you can add 10-15g of erythritol.
In another bowl, combine and mix all the liquid ingredients: egg white (190g), butter (15g), and lemon juice (10g).
Now combine both mixtures and thoroughly mix until homogenous consistency.
Cover the dough with plastic wrap in contact and let it rest for 30 minutes at room temperature.
After that, fill the mold with the dough, smoothing it with a wet spoon.
Bake the bread until ready in a preheated oven.
Baking temperature 180°C, heating mode “top + bottom” without convection.
Baking time 35-40 minutes.
After baking, cool the bread in the open oven for 10 minutes.
Then cool it in the mold at room temperature for another 10 minutes. After that, gently remove the bread from the mold and completely cool it on a rack.
When the bread cools down, store it in the refrigerator for 2 hours.
The cooling and resting process of the bread is necessary for the even distribution of the remaining free moisture.
Moisture migrates during cooling, and the texture stabilizes.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
