Ok, my keto amigos, explain something to me: I tried baking a couple types of keto bread over the weekend and experienced mixed success. On Saturday, I baked a loaf of rosemary olive oil bread that was tasty, but DENSE. And dry. And heavy. Good with soup, but not exactly a light nibble. On Sunday, I baked some cheddar biscuits that *almost* resembled the cheddar bay biscuits from Red Lobster. I thought I was onto something, but it turned out that they were SO salty we could barely eat them.

I’ve been noticing this trend with all the bread substitutes I’ve been making: they always seem disproportionately salty. I’m not adding a ton of salt, and the recipes aren’t calling for much- typically less than a teaspoon. So where is it coming from?! I can understand how the cheese-based breads that I’ve made might be saltier because of the cheese itself, but I’ve been noticing it on all the breads I’ve made. Does anyone know why this is? Does the high protein content enhance salty flavors? Are we just noticing it more because there’s no sweetness to balance it out? The Curmudgeonly Lion has a significantly higher salt tolerance than I do, but even he is finding it off-putting.

Tis a dilemma.

~ by Gwydhar Gebien on April 20, 2020.

One Response to “Saltbread”

  1. Please help us!!!

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