Sourdough Keto Baguettes

The Role of Each Ingredient in Keto Sourdough Bread

Each ingredient in these sourdough keto baguettes has a specific purpose, working together to create a delicious, low-carb bread that mimics the texture and taste of traditional sourdough. Here's a breakdown of why we use each component:

• Almond Flour: This is the base of our keto baguettes, providing a rich, nutty flavor and a sturdy structure without the carbs found in traditional flour.
• Psyllium Husks: Used for its ability to absorb moisture and create a chewy texture, similar to traditional bread. It also adds fiber, which is essential in a keto diet.
• Coconut Flour: Adds density and helps balance the moisture content. Coconut flour is highly absorbent, so it’s crucial for achieving the right texture.
• Flax Meal: Adds a more rustic flavor and works as a binding agent, helping the dough hold together.
• Baking Soda: Acts as a leavening agent, helping the baguettes rise and become fluffy.
• Sea Salt: Enhances the overall flavor of the bread.
• Egg Whites and Eggs: The eggs provide structure and help the bread rise. Using mostly egg whites prevents the bread from becoming too dense.
• Low-Fat Buttermilk or Kefir: Adds moisture and a tangy flavor, mimicking the taste of traditional sourdough. For a dairy-free option, coconut milk kefir can be used.
• Vinegar: Combined with baking soda, vinegar acts as a leavening agent. It also contributes to the sourdough flavor without needing days of fermentation.
• Lukewarm Water: Helps to activate the psyllium husks and create the right dough consistency.

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Recipe Tips & Swaps

Making the perfect keto sourdough baguettes can be easy with a few practical tips and swaps:

• Measuring: Use a kitchen scale to measure all dry ingredients accurately. Using cups can lead to inconsistencies, especially with ingredients like psyllium husks and flax meal. Why does that happen? Some products may be ground finer and more dense than others.
• Egg Whites: Use mostly egg whites to ensure the bread rises properly. Too many egg yolks can make the bread dense. For the same reason, use low-fat (not full-fat) buttermilk. Don't waste the egg yolks though! Use them for making Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd.
• Psyllium Husk Preparation: Always use powdered psyllium husks. Whole husks can lead to a coarse texture. Powder them yourself using a coffee grinder or food processor for the best results. Also note that psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!
• Texture Adjustment: Psyllium can make the bread slightly moist. If needed, cut the baguettes in half and toast them before serving to reduce moisture.

Ingredient Swaps

Can't have dairy, nuts or psyllium? Here are some allergy-free tips!

• Dairy-Free: Substitute low-fat buttermilk or kefir with coconut milk kefir for a dairy-free option. Try this coconut milk kefir recipe!
• Nut-Free: Replace almond flour with an equal amount of ground sunflower seeds. Alternatively, check out these Nut-Free Keto Buns which use sesame seeds flour. For a sourdough version, use the wet ingredients in this recipe and skip the cream of tartar.
• Psyllium-Free: Check out this Psyllium-Free Low-Carb Bread. For a sourdough version, use the wet ingredients in this recipe and skip the cream of tartar.

High-Altitude Baking Adjustments

Baking at high altitudes can impact your keto sourdough baguettes in several ways, typically causing faster rising, dryness, and texture changes. To address these issues:

• Adjust Leavening: Reduce the amount of baking soda slightly to prevent over-rising. Consider baking at a slightly higher temperature for a shorter time to help the bread set more quickly.
• Increase Moisture: Add an extra tablespoon or two of water or buttermilk/kefir to keep the dough moist. You can also add an extra egg white or a bit more fat to maintain moisture and structure.
• Monitor Baking Time: Keep a close eye on the bread and check for doneness a few minutes earlier than the recipe suggests, as baking times may be shorter. The rule of thumb is to increase your oven temperature by 15-30F and start checking the bread after 25 minutes for small, or 35 minutes for large baguettes, instead of 30 minutes for small and 45 minutes for large baguettes.

How Long Can I Store this Keto Bread?

Store the baguettes at room temperature if you plan to consume them within a couple of days. For longer storage, freeze the baguettes for up to three months. Thaw them at room temperature or reheat directly from frozen.

Homemade Keto Bread Troubleshooting

Even with the best techniques, sometimes things can go wrong when baking keto sourdough baguettes. Here are some common issues and how to troubleshoot them:

1. Hollow Bread with Large Air Pockets

• Cause: Using lukewarm water can slow down the raising effect of baking soda, leading to air pockets. Also, over-mixing can contribute to an uneven texture with large air pockets with dense parts. Finally, using whole psyllium powder is not recommended.
• Solution: Ensure your water is the right temperature and avoid over-processing the dough. If you're experiencing hollow insides, try using boiling water instead of lukewarm.

2. Dense or Heavy Bread

• Cause: The wrong type of psyllium powder. This can happen if your psyllium husk powder is too fine or if you over-process the dough.
• Solution: Always powder whole psyllium husks yourself to avoid overly fine powder. Use a coffee grinder or a food processor to powder them first. Also, mix the dough just until combined, as over-mixing can make it dense.

I've baked dozens of keto breads and I made all of them using whole psyllium husks that I powdered myself. Ready-made psyllium husk powder is often too fine and makes any keto bread too dense, flat and heavy. Sometimes the bread would also get a purple hue!

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3. Bread Burns Easily

• Cause: The buttermilk or kefir in the recipe can cause the bread to burn more easily.
• Solution: Make sure you use the correct temperature and time. This will also depend on the oven and altitude. If your baguettes are prone to burning, lower the temperature slightly and extend the baking time. Also, loosely covering the baguettes with a baking foil or parchment paper will prevent the tops from browning too fast.

4. Moist Texture

• Cause: Psyllium husk retains moisture, leading to a slightly wet texture.
• Solution: Cut the baguettes in half and toast them before serving to reduce moisture. Ensure you're using the correct amount of psyllium husk powder.

5. Purple Hue

• Cause: Some brands of ready-made psyllium husk powder can sometimes cause these issues.
• Solution: Always use freshly powdered whole psyllium husks.

6. Ammonia-like Aftertaste

• Cause: Rancid nut and seed flour, especially flax meal, will cause a fishy, off-smelling odor and taste.
• Solution: Check your flax meal for freshness before use. Always store your nut and seed flours in the fridge or freezer.

7. Bread Doesn't Rise

• Cause: Too many egg yolks can prevent the bread from rising. Also, over-processing can lead to a flat bread.
• Solution: Do not swap the egg whites with whole eggs. The egg whites help the bread rise while keeping it light. Also, mix the dough just until combined, as over-mixing can make it dense.

By following these troubleshooting tips, you can overcome common issues and achieve the perfect keto sourdough baguettes every time.

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Keto Bread Recipes You Will Love

• The Perfect Keto Loaf (troubleshooting at the end of the post).
• The original Ultimate Keto Buns - my sourdough keto baguettes are based on this all-time favorite recipe, without the garlic powder, onion powder, sesame seeds and cream of tartar.
• Nut-free Keto Buns made with flax meal and coconut flour.
• Psyllium-Free Keto Buns are made with flax meal, almond flour and coconut flour.
• Fluffy Nut-Free Keto Sunflower Bread made with flax meal and sunflower seeds and without coconut flour.
• The Best Low-Carb Yeast Bread has all of the flavor of a traditional yeast bread with none of the carbs and gluten!
• Multipurpose Keto Bread is flax-free for a more neutral, less rustic taste. It uses coconut flour and sesame seed flour.
• And plenty more low-carb, keto and gluten-free bread recipes!

Nutritional values (per 1 regular baguette)