Eggless Flax bread keeps flattening out
I am trying to make bread using just the ingredients 3 cups grounded flaxseeds, 8 tbsp psyllium husk, 4 tsp baking powder, hot water and salt. I followed this recipe: https://youtu.be/pFPwVKdfomM?si=8j1Yp2yqPfBP88_y
However there are several videos with the same recipe. The first time it was soggy on the bottom when I just had baking paper, in the middle of the oven. So I got a non bread pan, and it wasn’t soggy in the bottom anymore, but it was mushy in the middle and didn’t rise. So the third time, I made sure to mix the powders properly before adding water, and noticed the baking powder was clumpy first, and made sure it was properly mixed then added the hot water and during baking it rose this time but flattened out and it’s still mushy in the middle. Anyone know what to do to fix it.
by Important_Flower_969
6 Comments
I don’t know but it seems to me there is nothing in this recipe that will make this bread rise but I’m a crap baker lol
Hmm, it needs more structural integrity. Have you tried adding eggs? 🙃
Sorry, real answer: just flax and psyllium probably won’t have enough structure. What about almond flour, oat fiber, or lupin flour? Maybe even some inulin.
Almond flour bread is much much better if you can have it: use 6 eggs (separate whites and whip them to soft peaks) 2 cups almond flour 3 teaspoons baking powder 1 stick of salted melted butter (coconut oil is not as good) And add 3 tablespoons of monk fruit or ethrytol (for taste) no additional salt needed other than in the butter.
Mix dry with dry and whip egg whites vigorously but don’t overheat just want soft whipped peaks; then take half of egg whites and mix with dry mixture gently folding them in. Then add separated beaten yolks and fold in then mix last half of whites gently folded in.
Bake at 350-375 for 25-30 minutes depending on altitude. By far the best almond bread and most like bread keto bread I make.
Does the flax seed need time to Absorb some of the water? Like letting the bread rest once combined?
What’s your goal here? Do you want bread specifically or just some fiber from the flax meal?
If you want bread: Keep it simple, buy the l’oven keto bread from Aldi if you can. It’s vegan so no eggs.
If you want flax meal: try muffins. I have made flax meal muffins for years. For the first couple years I made them in muffin tins but then I realized the best part is the top. Ever since I pour out 1/4c onto parchment paper or silicone baking mat and make muffin tops. I mention this because if you did the same you wouldn’t experience deflating/lack of rising as much, if at all. Just a thought. I’ve eaten these as pancakes before too.
Had a quick look into the ingredients of your recipe. I honestly think it’ll give you a dense bread even if it did work perfectly. I honestly don’t know how she got that rise in the video just from baking powder.
Also, the mushy feeling is because of the psyllium husk. Here are some things to check, if you really want to keep trying this receipe:
1. Is your baking powder new and not stale? It’s the only raising agent, so you need to make sure it’s doing its thing.
2. Your comment about extra mushiness and the bread rising then deflating makes me think your oven might be running too high than your setting. Get yourself an oven thermometer and see.
3. Don’t over knead/overmix. You’ll make your dough too dense by knocking out all the air even before it cooks.
4. I think her flax and psyllium are very, very finely grounded, to ensure it can rise well. Are yours the same fineness as well?
I’m also recommending another vegan keto channel. I haven’t tried this bread recipe BUT I’ve tried lots of recipes (other breads and non-bread too) in her channel that worked out well enough. You can check [this](https://youtu.be/rIkMW2PDl7s?si=xnBmswc9KnWSus5H) and maybe see if it’ll work out better. This one has yeast in it so should give you plenty of rise, but you’ll have to buy different ingredients.