So last night, I started on a technique that Yvonne Chen perfected (This all started in Japan) it’s something called Yudane which is the mixture of boiling water and flour. I knew it needed to be something that absorbed water, so I started with a blend of coconut flour, flaxseed, and fine almond flour. When I get home tonight, I plan on continuing the rest of the recipe since this portion of the bread making has to sit an entire day in the refrigerator.
I know there are some wonderful bread recipes out there, but I wanted to try and make this bread in particular. Fluffy bread, and cinnamon rolls have been something I really missed on my keto journey─ so I wanted to make it not only for myself but for other people too!
Keto is wildly creative and I love the endless possibilities it invites into my cooking and baking skills.
I finally invested in a scale, so now I can weigh my ingredients v.s. using cups (which are far less accurate and cause many issues, especially in baking!)
This is what my yudane mixture currently looks like:
It should be squishy and mixed together with the water well.
- 40 ml boiling water
- 30 g almond flour
- 10 g coconut flour
- 10 g flaxseed meal (golden)
- 1/4 tsp xanthan gum
Recipe notes: I have not tried just coconut, or just almond flour, but I suspect that you will need to have a blend of the two, or something that keeps it squishy in order to get the final product soft. (perhaps a blend with xanthan gum, etc.) I’ll go over that in my next blog with the rest of the recipe.
Pour the water into a sauce pan on high heat until it reaches a rolling boil. Quickly pour the boiling water into your dry ingredients and stir until all of the water is absorbed.
Place in a sealed container and then in your refrigerator overnight.
I’ll share in my next blog all the steps I took to get to the final results and why, but until then, have a great Monday guys! This should get you started (and I know it’s got me started today!) I’ll have the finished recipe up tomorrow with pictures and steps. ❤
Thanks to the Courtesy of :