LCHF, Low Carb and Gluten Free Baguettes

So yesterday evening we decided to have breakfast for dinner (rebel, rebel). FULL ON breakfast. Boiled eggs (just the right amount of time), a lot of different spreads (pastrami, cheese, ham etc), a glas filled to the top with ice and freshly squeezed orange juice (not Low Carb but a luxury that I give myself on occasions), freshly brewed coffee, and yes, hot from the oven, cripsy, LCHF/LC Baguettes. Sometimes you just don’t have the energy to invent the wheel so I used a base from a Swedish blogger Åse Falkman, although I adjusted it from buns to baguettes and some other minor things. Thanks Åse! And by the way, these are perfect picnic bread! 

LCHF, Gluten Free, Low Carb Baguette

Photo by Mind the Home

LCHF/Low Carb Baguettes
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Ingredients
  1. 3 dl (1,27 cups) almond flour
  2. 3 dl (1,27 cups) Potato Fiber (Pofiber)
  3. 3 tbsp psyllium husk
  4. 4 tsp baking powder
  5. 1 tsp salt
  6. 4 eggs
  7. 4 dl (1,7 cups) creme fraiche
  8. 0,85 dl (0,35 cups) melted coconut fat
  9. black (or white) poppy seeds and 1 whisked egg
Instructions
  1. Whisk eggs with an electric mixer about 5 minutes.
  2. Melt coconut fat and add with creme fraiche to the eggs. Mix again.
  3. Add all dry ingredients and give it one more mix. Leave it 5 minutes to set.
  4. Role the dough (if difficult wet your hands) into baguettes.
  5. Brush them with whisked egg, sprinkle plentiful amount of poppy seeds on top, and make about 0,5 cm deep diagonal cuts.
  6. Bake 30 minutes 200 C (392 F) hot air. If you don't have hot air, just add 25 C (77 F) to the number.
Notes
  1. You can make them even bigger if you like, just remember to add on to the amount of time in the oven.
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Not baked Baguette LCHF Low Carb

Photo by Mind the Home

A Crispy and juicy Baguette LCHF Low Carb

Photo by Mind the Home

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