Nutritional Yeast Bread
I hesitate to say that this is Nancy Childress’ claim to fame because every single one of her recipes has been a popular success. She calls this a “game changer”— and it is! — and “the closest thing to traditional bread you will ever taste” — and it is!
If you’d like to hear my enjoyable interview with Nancy Childress, check out Episode 10 of my Granny Keto Chew the Fat podcast.
Nancy creates her recipes for the Keto way of eating just by making sure that the ingredients are all Keto, and so, macros are not included. However, take her advice and “eat clean” (i.e. no treats or baked goods) five days a week, but enjoy these items the other two days of the week. See my blog here for an “expose” on the baked treats conundrum.
1¼ cups super fine almond flour*
5 TBS whole psyllium husks or 4 TBS powdered psyllium husks*
1 TBS nutritional yeast
1 tsp active instant yeast
1 tsp sea salt
2 tsp cider vinegar
1 cup near boiling water
3 egg whites
*A note from Granny Keto about ingredients: In order to have super fine almond flour (as called for in the recipe) you can purchase an old-fashioned sifter (pictured) or just take a mesh strainer and put the flour in there and stir it over and over again until all the flour falls through. Also, some psyllium husks will turn the dough purple. Nancy and I (and others) recommend this one for best results.
Preheat the oven to 350°F (175° C). Mix the dry ingredients in a large bowl.
Bring the water to near boil (I use water from my Keurig) and add it and start the mixing process until liquid is fully absorbed. Add egg whites and vinegar and continue to mix well about two minutes. Don’t overmix eggs; dough should look like playdough.
Moisten hands lightly and form dough into six buns, rolls or shape of choice.
Bake on middle rack in oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun. Allow to cool on rack.
Serve with all your favorite toppings and fillings.