Comments on: Peanut Flour Recipes - Low Carb Bread

By: Judy M

Judy M — Fri, 30 Jul 2021 18:19:15 +0000

In reply to Lisa MarcAurele. To me, a long time baker, it doesn’t sound like it was baked long enough. You could try tenting with foil and baking it longer next time

By: Judy M

Judy M — Fri, 30 Jul 2021 18:16:29 +0000

Thank you for this wonderful bread, Lisa!

I added pecans and topped it with everything but the bagel seasoning. I had a piece this morning, and it was delicious with my omelette

Since I saw comments about the bread deflating, I decided to use a 9 x 5 pan. And I let it cool on its side. Apparently, it’s a heavy Dough that will deflate in a smaller pan. Too heavy for the support.

I’m glad to be able to use up some of my peanut flour. It’s been sitting for a while, and never got as popular as I thought it would

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 25 Jul 2021 10:29:26 +0000

In reply to Judy M. Digestive issues with erythritol are common, especially if there's an imbalancee of gut bacteria. When I can, I like to use the pure forms of stevia and monk fruit.

By: Judy M

Judy M — Fri, 23 Jul 2021 23:50:25 +0000

Lisa,

Bless you for including the Stevia equivalent! I have severe digestive issues with erythritol.

Looking forward to making this bread. I bought the peanut flour a long time ago, and it’s just been sitting there. So now that I have a recipe with Stevia, I can’t wait to make it!

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 12 Dec 2018 16:09:01 +0000

In reply to John. I can put this recipe on the list of ones to redo. It could be a variation in the peanut flour itself, but I may need to do more testing. You could try less peanut flour and I think less egg would work too.

By: John

John — Tue, 11 Dec 2018 23:17:47 +0000

I tried making your low carb Peanut Flour Bread according to your recipe, I noticed that before I put the mixture in the loaf pan it was very heavy, more like a paste than a liquid. Just didn't look right. But I baked it anyway and it came out terrible. Very wet in the inside, more like a jelly role. It seems like 1 and 1/3 cup of peanut flour was too much. I lost the recipe I had used before using Peanut Flour and that loaf came out perfect.

Can you help.

By: Lisa

Lisa — Sat, 22 Sep 2018 19:11:18 +0000

In reply to Andie Early. It would take some experimenting, but psyllium usually helps rise. The problem is that egg whites are usually used with the psyllium. I've had trouble doing it egg free.

By: Andie Early

Andie Early — Fri, 21 Sep 2018 21:14:45 +0000

Would adding whole psyllium husks and using 1 or 2 gelatin "eggs" in place of real /chicken eggs help the bread rise and not fall as it cools? Or using yeast or some sour dough starter in place of the baking powder?

By: Lisa

Lisa — Mon, 05 Feb 2018 23:25:33 +0000

In reply to Anne Haigh. It's an American cup size. I did add a link for converting to metric.

By: Anne Haigh

Anne Haigh — Mon, 05 Feb 2018 17:08:25 +0000

In reply to Lisa. I've not yet tried this as I have a slight concern over "cup" as a measure. Is this an American cup size or a UK cup size- same issue occurs with tablespoons (although not in this recipe). It would be much easier if everything was in grams or ounces etc.

By: Lisa

Lisa — Thu, 21 Dec 2017 13:42:11 +0000

In reply to T r i s h. It should work out, but I haven't tested it.

By: T r i s h

T r i s h — Thu, 21 Dec 2017 11:54:43 +0000

Can I use my favorite whole wheat recipe and substitute all or half for peanut flour which I bought at our local Publix store in Florida