February 18, 2021 1 min read
Rated 4 stars by 12 users
Low Carb Bread Recipe – Doughtein
So what in the world is Doughtein? It is basically a low carb, protein based multi-purpose dough recipe super popular among the low carb and keto communities. Doughtein was created to fill a void between regular high carb, high sugar and fat dough and the popular fat head dough that often has way too much fat and way too many calories. This recipe from the 1990s is super popular even today!
Doughtein is mostly protein with some fat and carbs and is very easy to fit into your ketogenic meal plan.
There have been may versions of Doughtein but this is the original. Nowadays the recipe is still known as Doughtein as well as some others have renamed it to Protein Sparing Modified Fast Bread or PSMF Bread which goes well with the Protein Sparing Modified Fast diet.
This recipe was created way back in the early/mid 1990's by a few of us in the popular Low Carb List-Serv email group. This was way before Facebook or internet forums, it was sort of an email group of thousands of people conversing daily about low carb and keto which include very well known keto gurus like Lyle McDonald, Elzi Volk, Dave Skinner, Jay Campbell and Alex Wilson.
A high quality whey protein isolate is one of the best protein powders to use for a doughtein recipe. Some prefer unflavored especially when making a savory recipe. For those making dessert type recipes, flavored protein powders work just fine and you can flavor and sweeten to your liking.
Beat egg whites, baking powder and xanthan gum to stiff peaks. (using a small food processor or electric whisker works great here)
Fold in protein powder with spatula and mix until smooth yet sticky consistency
For pizza dough, spread thin on parchment paper, it can be a little sticky, bake at 350F for ~10 min. Add sauce, cheese, toppings, cook again until for another 5-10 minutes until cheese is melted.
For buns, divide into three mounds on parchment paper (add toppings ie everything bagel spice) bake at 350F for 20 min. Store unused in fridge.
For pancakes, fry in pan like normal pancake recipe.
For larger recipe/bigger dough, add more of each ingredient - just be careful adding too much xanthan gum (it can get very thick/messy). Psyllium Husk Powder or ground Flaxmeal can be use as a replacement for Xanthan gum.
Calories 200, Carbs 0 grams, Fat 0 grams, Protein 50 grams
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