Bread Mix Recipes

Basic Instructions

(Bread Mix Ingredients: Coconut Flour, Almond Flour, Psyllium Husk Powder, Egg White Powder, Starch-free Baking Powder, Himalayan Salt, Yeast.)

You’ll Need:

One bag of All Purpose Bread Mix 

  • 1¼ cups cool water
  • 3 tbsp apple cider (or other) vinegar 
  • ¼ cup avocado (or other) oil
  • ¾ cup boiling water

 

Mixing instructions for buns by hand or with mixer

  1. Add mix, cool water, vinegar and oil in a medium bowl and mix well.
  2. Add boiling water and mix well to incorporate thoroughly, & continue to mix a bit more.
  3. Cover the dough with plastic wrap (and a dish towel if desired). Let rise for a minimum of 1 hour and up to 4 hours to overnight for zero sugars. – Do not let rise in a bowl for baguettes & loaves.
  4. Preheat the oven to 325 degrees. (315 for convection) Tip: Lightly oiled hands or gloves make dough handling easier.
  5. Divide dough into 8 or 9 equal pieces for Small Bunz or 6 for Large Bunz
  6. Flatten each piece into a disk. For Small Bunz, 3-4 inches across. Approximately 5 inches across for Large Bunz.
  7. Bake on parchment paper or Silpat for 45-50 minutes for Small Bunz or 55-60 minutes for Large Bunz. NOTE: DO NOT OPEN THE OVEN until the minimum time has passed or the Bunz will collapse, so no mid-cook peeks! The dough is quite moist, so a little extra time in the oven is totally fine.
  8. Cool on a rack for at least 1 hr before storing in the fridge (5-7 days) or freezer (+5 months).

 

Original Recipe

This is the original recipe used in our bakery. The basic All Purpose Bread Mix Recipe shown above has increased oil, as it makes a better baguette. If you substitute the following ingredient list instead, the product will have the same macronutrients and nutrition facts as our bakery product.

You’ll Need:

One bag of All Purpose Bread Mix 

  • 1½ cups cool water
  • 3 tbsp apple cider (or other) vinegar 
  • 2 tsp avocado (or other) oil
  • ¾ cup boiling water

Use the mixing and baking instructions in the Basic Recipe above.

 

Lower Fat Option

If you are using Weight Watchers or counting fat points, the Bunz will still come out well if you omit the oil entirely.

 

OTHER GREAT RECIPES

Pizza Crusts

1 bag of mix makes three 11-inch or five 7-inch crusts!

  1. Prepare mix as directed and divide into 3 equal pieces.
  2. Flatten into discs and roll or press using non-stick mats into 11-inch rounds. You can make any size pizza crusts that you desire. This is a guide to getting a typical thickness.
  3. Remove the top mat and cover with a sheet of parchment, flip over, remove other mat, and bake on parchment for 25-30 min at 335℉ (315℉ convection). These can be prepared in advance.

For extra crispy crust, bake 5-10 min straight on oven rack prior to adding toppings.

Loaves – Mix makes 2 Loaves or Baguettes! 

Loaf – Mix makes 2 Loaves or Baguettes! 

  1. Prepare mix as directed, except, reduce cold water to 1-⅓ cups and replace 1 TBS oil with ¼ cup oil.
  2. Split the mixed dough into 2 equal parts. 
  3. Line your standard loaf or baguette pans with parchment and shape the dough into “logs” the length of your pans. Cover with plastic wrap.
  4. Let rise for a min of 2 hrs and max of 4 hrs (4hrs, will bring dough to 0 sugars). 
  5. Bake in preheated oven at  335℉ (315℉ convection) for 1hr 40min. (shorter time may result in a disappointing wet collapsed loaf. DO NOT OPEN OVEN During the first 1.5 hours.

**Some bakers are experiencing hollow loaves when trying to make “large” loaves. We are currently recommending that loaves and baguettes use an even half batch rather than the previous 1lb 4oz size. (This is a work in progress. Please send any feedback!)

Flatbread Pita Chapati Recipe

  1. Preheat the oven or toaster oven to 450℉ (convection 400℉).
  2. Measure ¼ cup (packed) dough. Roll evenly into a 7 inch diameter circle using two, silicone baking mats, or plastic freezer bags.
  3. Heat lightly greased skillet on medium-low (any higher and it will burn before done).
  4. Cook 2 min per side until golden brown. 
  5. Finish by placing it directly in the preheated oven for 2 min.

**If rolled correctly it should puff while in the oven, otherwise, it will make a nice wrap.

Tip! 

  • Do add a few min extra cooking time if you make them thicker.
  • Use an air fryer/toaster oven at 400℉. It will puff open quickly. Keep an eye on it to prevent burning. 

**These are very detailed instructions, but in reality, they can be made into a variety of sizes, shapes, and thicknesses and come out beautifully.

Bagelz (and Holez)

  1. Prepare as directed on the package. If desired add seasonings, spices, dried minced onion, etc. at this time. Follow step 1 under “All Methods” on package.
  2. Divide dough into 6 pieces and flatten into a disk 4.5 to 5 inches, (a 1quart yogurt container lid is a good guide.
  3. if using a topping, brush lightly with well beaten egg wash. Sprinkle on toppings. This can be done on both sides if desired.
  4. Punch out a circle from the center with a small biscuit cutter or any small round object, shot glass, small plastic container, etc.
  5. Place on a baking pan and bake for 45-50 min. at 335℉(315℉ convection). The little center Holez will be done in 35 min. (If they are towards the front of the baking sheet they can be removed with tongs. Make sure to do this quickly to prevent bagelz from collapsing)

Crisps, Melba Toast, and Other Delicious Crunchy Things

  1. Follow instructions as directed on the package. (Basic Instructions above)
  2. Once baked into Bunz, slice thin (1/4 inch or less). 
  3. Spread on a baking sheet or air fryer rack. Place in preheated oven at 225℉ (200℉ for convection) for a looong time. Perhaps one or two hours or longer, until complete crispness is reached.  
  4. Brush or mist with olive or another oil. (this step can be performed before or after baking) 
  5. Sprinkle with salt. (Add granulated garlic or any spice blend if desired)
  6. Enjoy endless variations, your dips and spreads will thank you!

**Store in a tightly sealed container as they can quickly lose their crunch. If this does happen, just pop them back into the oven for approx. 20 minutes.

Instructions for Baking Thick Flatbread

To Be Used for Bread Cubes or Croutons

These are super easy to make and are great for adding to recipes such as stuffing, meatloaf, meatballs, crabcakes, and bread pudding.

  1. After step 4 (dough has rested for 4 hours), pat or roll into an approximately 16×9 inch rectangle.
  2. Cut into 3 smaller rectangular pieces and spread out on a baking sheet.
  3. Bake about 45 minutes in the temperature directed (335℉ or 315℉ convection).
  4. When cool the bread can be cut into cubes of desired size.
  5. For croutons, spread cubes on a sheet pan and dry in a low oven 200-225 degrees for a couple of hours until completely crispy. At this point if desired, spray with olive oil and sprinkle with garlic salt.

Carl Franklin’s (2ketodudes), Famous Rye Hoagies!

Great for Reuben Sandwiches

Follow directions on package, making the following additions:
Add 3 tbsp melted or softened butter (this is an addition to the ¼ cup avocado oil)
Add 2 tbsp caraway seeds
Shape into 3 baguettes approximately 8 inches long
Follow rising and oven temperature instructions for baguette. Bake 1 hour and 30 minutes.

Straight out of the 2 Keto Dudes kitchen! THE BEST KETO FRENCH TOAST!

INGREDIENTS

  • 2 slices low-carb bread
  • 2 eggs
  • 1 tsp sugar substitute
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp salted butter

INSTRUCTIONS

  1. Combine and beat eggs with a sugar substitute, cinnamon, and nutmeg,
  2. Soak bread in the egg mixture for at least 10 minutes, making sure all the mixture soaks into the bread. While the bread is soaking, you can cook up whatever breakfast meats you like.
  3. Melt butter in a pan.
  4. Cook bread slices for 5 minutes per side until golden brown.
  5. Serve with breakfast meats, cheddar cheese, and warm sugar-free maple syrup with butter melted in it. Enjoy

Please give us feedback about everything. Pictures too!

Instructions, Ease of use, Outcome, your own creations…..

MORE RECIPES COMING SOON!