The Healthiest Bread in the World!
hey guys I'm here with my lovely wifeKaren and we are going to make the most
incredible recipe for bread you've beenwaiting for this this is the ultimate
bread and there's no flour no gluten nobad stuff so how do you do this Karen
it's so easy you're gonna love it soit's 1 cup of almond flour in my Santa
cup measuring cups it is one cup ofarrowroot flour you use a little
arrowroot here arrowroot is a lowglycemic flour it's made from a root so
it's its small amounts it's okayarrowroot that's why they call it root
that weren't exactly this doesn't comeout as quickly and then 1/3 cup of
coconut flour and these combined give ita really neat texture most of the
natural breads out there kind of tastesterrible like they're calm and it's like
a sponge cake like bark yeah then we'regoing to just do 1 teaspoon of salt and
that's it for the dry ingredients mix itup
very very so smells really good alreadyand then you go on to beast which is
also very simple so now we're going todo the yeast portion we're going to pour
in wanted a quarter cup of warm waterbetween 105 and 110 degrees and the
temperature really is important if it'stoo cold or too hot the yeast will not
do its thing we're going to add twoteaspoons of what sort of maple syrup
that's for the that's the food for theyeast so it's not going to be a plug
because they're yeast of anything thoughand produce carbon dioxide now we're
going to take two teaspoons of instantdry yeast and this equals one packet one
packets usually two teaspoons if you'reusing the smaller packages now is this
delicate I mean like is it could youactually mess this up you can mess it up
and I have messed it up I used waterthat was way too hot and what's supposed
to happen now is the yeast is going toeat this the maple syrup what any of the
true is the water well like I said 105210 okay and then the yeast is going to
eat the maple syrup and it's gonna pushout a little gases but that's gonna foam
up and that's actually what's going tomake your so you basically keep it there
and then you're waiting ten minutes okayalright I just don't want to give you
any opinions because you have theopinion wasn't in the rest your opinion
wasn't in the recipe right is that asubtle hint it's subtle is it subtle is
it subtle enough right okay for tenminutes there okay this is wait okay
really if you stand and look at ityou'll see little bubbles coming up it's
like little yeast fireworks it is alivethat's the really cool thing it is
totally alive andthey're so what's happening is the yeast
is eating the maple syrup and literallypushing out little excreting little
gases and that's what helps your breadrise yeah that's amazing mm-hmm and this
is exactly what's supposed to happen sothat's what's good
uh-huh we're doing good the key is thetemperature oh yeah but also your yeast
if your yeast isn't any good anymore youcan have the perfect temperature water
and it won't do that okay so after about10 minutes your yeast is going to be
beautiful and foamy it's done it'seating of all that maple syrup isn't it
yeah so now what we're going to do iswe're going to add two tablespoons of
psyllium and one-and-a-half tablespoonsof ground chia psyllium is kind of like
a fiber yeah and you know we get wholeChia and then we have one little coffee
grinder that we use just for spices andseeds and stuff like that so you're
going to let it sit in there for two orthree minutes and it's going to get
really gelatinous and thick and thenyou're going to whisk it so now you're
going to cut this because we have towait all right so this has been sitting
for just two or three minutes in it itgot gelatinous lucious so now we're just
going to stir it all inmake sure it's all whisked in quisque
alright good now just going to put thisin our dry ingredients
and mix it up and you are going to seethis become it's amazing you know this
is one of those things that people beentrying to figure this out for yours
you can't really find a good breadrecipe without the wheat so we found I
was so surprised how well this turnedout I did find this online I'm not sure
what we've changed but I appreciatepeople who have done all the research to
figure out especially the chant and thepsyllium because that's amazing now it's
going to look gloopy like this andyou're literally going to need it just
for one minute yeah I think what happensis that you have them you don't have the
gluten so gluten is like glue and so youhave that I think probably combination
chia seed some of the fiber tends to actlike glue which is perfect because we
can do that all day longyep now you can take this out of the
bowl I'm just leaving it in the bowl canyou make a pizza crust with that like I
can I used to do that I used to do itokay so now look we'll have this
beautiful beautiful BowlI mean pool ball of dough okay so now
I'm going to put it in a slightlysmaller bowl rinse my hands really quick
and I have a damp towel I'm going to putit over my bread and excuse me dr. Berg
now I'm going to put it in my warm space
which is just not a cold space oopsand for an hour we're going to let it
rise okay so after you've had your yeastrising in some warm place for an hour
you're going to take it out now I don'thave my oven on my ovens off but it's
the warmest place so I just put the bowlin there take it out damp cloths is no
longer down that's what it looks like itdid rise it should double and there you
go that's just like it is dough it'sbeautiful as a matter of fact now what
you're going to do is cut it in halfbecause you can make it too
you want a big one you can leave it but
then you're gonna make it into a roundrule what is a bull anyway bull it's
just round bread I had to look it upmyself okay so now that's that alright
now to get it golden brown the new trickdo this squares that's second yeah so an
egg wash it's just an egg yolk with atiny little bit of water a teaspoon of
water and you're just gonna wash yourlittle boo that's going to make it nice
and brown and crispy on the outside likea sourdough
and then another thing just to give it alittle bit of a touch is you can do a
little crisscross pattern with a knife
you could
so little it's going to give it a littlesomething now
the original recipe said use a stone Idon't have a stone what I do is I like
to put it on hot pan I use parchmentbring this over here normally I would
just carry the loaves over to the ovenbut for this literally put this on hot
parchment and on the pan and that's itit's going to go into the oven
unfortunately our oven light isn'tworking right now so you'll see that
when it comes out okay it's time to takethe bread out of the oven let's take a
look Wow now we've made a few loavesthis is why it didn't turn into one loaf
in the oven come look that's seriousbread we can't touch that until it's
cool inside because it'll be chewy nopeso check the services this is a great
way to eat butter it is a great way toeat butter mmm it toasts beautifully it's
better than bread better than well it is bread
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world! You can find this recipe and other recipes here: https://www.drberg.com/blog/the-healthiest-bread-in-the-world Timestamps 0:00 Keto-friendly bread 0:28 How to make keto bread 10:16 Tasting the low carb bread In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly. We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good. Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy! Dr. Eric Berg DC Bio: Dr. Berg, 55 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media. DR. BERG'S SHOP: http://www.drberg.com/blog Follow us on FACEBOOK: fb.me/DrEricBerg Send a Message to his team: m.me/DrEricBerg ABOUT DR. BERG: http://www.drberg.com/dr-eric-berg/bio Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site. We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!