Everyone needs to learn how to make bread, whether you are on the keto diet or lead a gluten-free lifestyle. This cauliflower bread is the perfect way to satisfy your bread cravings.
How Healthy Is Cauliflower Bread
Cauliflower bread is very healthy. Cauliflower contains many vitamins, including B1, B2, B3, B5, B6, C, E, K, and folic acid. Cauliflower also contains phosphorous, fiber, manganese, potassium, iron, and magnesium.
B vitamins play a large role in most of the cellular functions that occur in the body. For example, B vitamins help break down molecules into smaller particles.
These smaller particles are used to release energy. However, these particles can also be used in anabolic reactions, which produce and converts bioactive molecules.
Fiber is a nutritional powerhouse as it can lead to a decreased risk of chronic diseases. Increased fiber intake can lead to a reduced risk of cardiovascular disease, some forms of cancer, and type 2 diabetes. An increased fiber intake may even lead to weight loss.
Tips For Making Cauliflower Bread
Although this cauliflower bread resembles a loaf of white sandwich bread, it will not rise as high as bread made with yeast would. Nevertheless, this cauliflower bread is solid enough to cut using a serrated edge knife or bread knife. Furthermore, you can use this cauliflower bread for sandwiches or toast.
This cauliflower contains a lot of eggs. The egg yolks and egg whites are mixed in the cauliflower bread separately.
The egg whites are folded into the cauliflower bread batter, which gives the bread a light, airy texture. Its texture resembles cloud bread. However, the difference is that cauliflower bread is not as fragile as cloud bread.
The egg whites also give the cauliflower bread its structure. They are whipped until they reach the stiff peak stage, then folded into the cauliflower bread batter. The egg whites work with the baking powder to help the cauliflower rise and prevent the bread from becoming dense and flat.
Ultimately, the eggs give the bread its texture and structure. So, do not increase or decrease the number of eggs in the cauliflower bread recipe.
Mix the cauliflower mixture into the egg yolk mixture. Mixing the cauliflower in after you fold in the first portion of the egg whites will cause the cauliflower bread batter to deflate. It’s better to stir the cauliflower mixture into the egg yolk mixture before folding in the egg whites.
If you want sturdier cauliflower bread, toast it. The toaster will crisp up the bread making it firmer.
Let the cauliflower bread cool in the pan completely before slicing it. When the cauliflower bread comes out of the oven, it is extremely fragile. Cutting the bread could cause the cauliflower bread to fall apart, so let it cool completely before slicing it.
What Is Cauliflower Bread Made Of?
Cauliflower bread is made from riced cauliflower, eggs, lupin flour, coconut flour, baking powder, salt, and melted coconut oil.
How Long Does Cauliflower Bread Last?
Cauliflower bread contains eggs. Eggs are highly perishable, so cauliflower bread has to be refrigerated. Wrap the cauliflower bread tightly with a plastic wrap of foil and place it in the fridge. The cauliflower bread will last for 3 days. When you want to reheat the cauliflower bread, you can toast it in a toaster. You can also butter both sides of the cauliflower bread or brush it with oil and toast the bread in a skillet until it is golden brown.
Cauliflower Bread Better Than Regular Bread?
Cauliflower bread is a great alternative to regular bread. Best of all, it is nutritious, keto-friendly, gluten-free, and it tastes great. This cauliflower bread is also low carb as it only contains 5.8 net carbs.
10 servings per container
- Amount Per ServingCalories144
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber
- Dietary Fiber
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Kennedy, D. (2016). B Vitamins and the Brain: Mechanisms, Dose and Efficacy—A Review. Nutrients, 8(2), 68. MDPI AG. Retrieved from http://dx.doi.org/10.3390/nu8020068
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