Gray loaf bread
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Egg ? 1 pc ≈ 50 g 200 g ≈ 4 sheet | ||
| Water | ||
| Almond flour | ||
| Flaxseed flour | ||
| Coconut flakes or flour | ||
| Lemon ? 1 pc ≈ 80 g 5 g ≈ 0.1 sheet | ||
| Baking powder without starch | ||
| Cooking salt | ||
| Xanthan gum | ||
| Erythritol | ||
| Product release: | 408 g | |
| Restore to default | ||
| Add a dish to the menu | ||
Cooking time
| 5 min | ||
| 5 min | ||
| 5 min | ||
| 40 min | ||
| 30 min | ||
| 2 h | ||
55 min - 3 h 25 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 12.8 g |
| Fats | 19.5 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.1 g |
| Calories | 247 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.2 |
| 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. | 22.1 |
| 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. | -0.12 |
| 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. | 2 480 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 25% | 18% | 15% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 90% ◦ Egg: 9% E | 37377937? |
| iWhich products: ◦ Egg: 92% ◦ Almond flour: 7% B7 | 35358930? |
| iWhich products: ◦ Egg: 52% ◦ Almond flour: 45% ◦ Flaxseed flour: 2% B2 | 34407331? |
| iWhich products: ◦ Egg: 88% ◦ Almond flour: 7% ◦ Flaxseed flour: 4% B4 (Choline) | 25335631? |
| iWhich products: ◦ Egg: 77% ◦ Flaxseed flour: 13% ◦ Almond flour: 9% B5 | 19193216? |
| iWhich products: ◦ Egg B12 | 18181617? |
| iWhich products: ◦ Egg: 57% ◦ Almond flour: 21% ◦ Flaxseed flour: 21% B6 | 1111248? |
| iWhich products: ◦ Egg: 33% ◦ Almond flour: 33% ◦ Flaxseed flour: 33% B1 | 1011219? |
| iWhich products: ◦ Egg: 41% ◦ Almond flour: 35% ◦ Flaxseed flour: 23% B9 | 77145? |
| iWhich products: ◦ Almond flour: 72% ◦ Flaxseed flour: 23% ◦ Egg: 4% B3 | 67125? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 68% ◦ Flaxseed flour: 25% ◦ Egg: 6% Copper | 36367433? |
| iWhich products: ◦ Egg: 40% ◦ Almond flour: 39% ◦ Flaxseed flour: 20% Phosphorus | 34344834? |
| iWhich products: ◦ Egg: 86% ◦ Flaxseed flour: 11% ◦ Almond flour: 3% Selenium | 3232582917 |
| iWhich products: ◦ Almond flour: 67% ◦ Flaxseed flour: 27% ◦ Coconut flakes or flour: 4% Manganese | 29374533? |
| iWhich products: ◦ Egg: 40% ◦ Almond flour: 38% ◦ Flaxseed flour: 20% ◦ Coconut flakes or flour: 2% Iron | 2712218? |
| iWhich products: ◦ Almond flour: 89% ◦ Flaxseed flour: 11% Boron | 21214121? |
| iWhich products: ◦ Almond flour: 62% ◦ Flaxseed flour: 31% ◦ Egg: 6% Magnesium | 20276524? |
| iWhich products: ◦ Flaxseed flour Prebiotics | 20204020? |
| iWhich products: ◦ Almond flour: 40% ◦ Egg: 39% ◦ Flaxseed flour: 20% Zinc | 152032153 |
| iWhich products: ◦ Cooking salt: 72% ◦ Egg: 27% Sodium | 11112211? |
| iWhich products: ◦ Almond flour: 48% ◦ Flaxseed flour: 48% ◦ Coconut flakes or flour: 4% Fibers | 11171715? |
| iWhich products: ◦ Almond flour: 55% ◦ Egg: 28% ◦ Flaxseed flour: 16% Calcium | 10101010? |
| iWhich products: ◦ Almond flour: 52% ◦ Egg: 24% ◦ Flaxseed flour: 21% ◦ Coconut flakes or flour: 2% Potassium | 8111210? |
| iWhich products: ◦ Egg: 98% ◦ Cooking salt: 2% Iodine | 881466 |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Flaxseed flour: 96% ◦ Almond flour: 2% ◦ Egg: 2% Alpha-linolenic acid (Omega-3) | 109159195125? |
| iWhich products: ◦ Egg: 79% ◦ Almond flour: 21% Oleic acid (Omega-9) | 567010164? |
| iWhich products: ◦ Egg Arachidonic acid (AA, Omega-6) | 205911839? |
| iWhich products: ◦ Almond flour: 82% ◦ Flaxseed flour: 18% Linoleic acid (Omega-6) | 17244122? |
| iWhich products: ◦ Egg: 78% ◦ Coconut flakes or flour: 22% Palmitic acid (Saturated) | 99149? |
Read
Listen
Video on the topic
Reviews
on KETO Allowed
on PALEO Allowed on a non-strict basis
Inventory: Oven
Difficulty: simple
Max. per day ≈ 952 g ?Из расчета максимум 20 гр углеводов в день
Servings: 4 (1 serving ≈ 102 g)
Digestion time: 4 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Egg, Water, Almond flour, Flaxseed flour, Coconut flakes or flour, Lemon, Baking powder without starch, Cooking salt, Xanthan gum
Combine the dry ingredients: 5 min, Mix the ingredients: 5 min, Knead the dough: 5 min, Bake in the oven: 40 min, Cool down: 30 min, Chill in the refrigerator: 2 h
Keto, LCHF: Recipes, Rules, Description
$$$
First, combine and thoroughly mix all the dry ingredients: almond flour (80g), flaxseed flour (30g), coconut flour (7g), baking powder (3g), salt (2g), and xanthan gum (1g). To enhance the bread flavor, you can add 10-15g of erythritol for a light sweetness.
Next, add and mix all the liquid components: eggs (200g, 4pcs) and water (80g), as well as lemon juice (5g).
Make sure the mixture is homogeneous.
Fill the prepared mold with the dough and smooth the surface with a wet spoon for better results.
Place the mold in a preheated oven and bake until done (35-40 minutes). The baking temperature is 180°C; use the “top+bottom” mode without convection.
After baking is complete, remove the mold from the oven and let the bread cool in the mold for 10 minutes at room temperature. Then, carefully remove the bread from the mold and let it cool completely on a rack.
For best results, store the cooled bread in the refrigerator for 2 hours.
The cooling and resting process of the bread is important for even moisture distribution. Moisture migrates during cooling, which helps stabilize the texture.
Any remaining questions? Ask chatGPT.:
Ask a question
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
Add a review
Watch others baked goods:
We recommend reading:All articles
Share: