Low Net Carb Bamboo Fiber Cheesy Baguette Recipe – Made of Bamboo Flour, Keto And Gluten Free

Low Net Carb Bamboo Fiber Cheesy Baguette Recipe – Made of Bamboo Flour, Keto And Gluten Free

Full Recipe
2 large eggs
185g water
1tsp (3g) inulin
8g (2tsp) dried active yeast
25g avocado oil
80g bamboo fiber
20g whole psyllium husk
1 tsp (8g) salt
50g shredded mozarella

How to make bamboo baking flour:

Steps:
Place 2 large eggs in warm water to warm up to room temperature.
Heat 185g of water until just warm (not hot).
Add 1 tsp (3-4g) of inulin (artichoke) and
8g (2 tsp) of dried active yeast, mix them and leave (on a warm place) for 5-10 min to begin fermenting before use.
Measure the dry ingredients:
80g of bamboo fiber,
20g of whole psyllium husk,
Or if you have premixed bamboo baking flour, use 100g of it (80g of bamboo fiber + 20g of ground whole psyllium husk).
1 tsp (8g) of fine salt.
Mix them thoroughly.
Add the liquid ingredients:
25g of avocado oil,
2 eggs,
and the fermented yeast.
Mix them thoroughly with an electric mixer until the dough is elastic (about few minutes).
Place the dough onto a silicone mat, sprinkle with bamboo fiber and roll lightly with your hands for a few seconds.
Form the dough into a flat oval shape then sprinkle with 30g of shredded cheese (mozzarella).
Fold it up on the other side by half and sprinkle with 15g of shredded cheese (mozzarella).
Shape the dough into a log (14” or 35.5cm long).
Dust the baguette with a thin coat of flour.
Then make a few deep diagonal slashes in it. These slashes will help the baguette rise evenly as it bakes.
Rise for about 45 minutes on a warm place:
Preheat oven to 170F (70C) then put the bread inside the oven and let rise.
Now turn the oven up to 380F (190C) and bake it for 20 minutes.
Then sprinkle with shredded mozzarella and place it back to the oven and bake for 10 minutes.
Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. 
After baking place the hot baguette onto a cooling rack and
let it cool completely.
This is key with bamboo fiber dough because when hot, the inside of the dough is like slime ( as if it were still raw and wet).

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