Keto Breads Review: Grain-Free Baking

 

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"Keto Breads: Your Guide to Baking Grain-Free Keto Bread" by Kelley Herring argues that traditional and gluten-free breads are unhealthy and offers keto-friendly bread recipes as a solution. The book begins by outlining the various dangers of traditional bread consumption, including its addictive properties, the presence of a compound that spikes blood sugar more than table sugar, and the presence of a dangerous compound that prevents the body from burning fat. It further asserts that traditional bread contains lectins, which damage the gut and can cause various illnesses. Herring further notes that gluten-free breads are often unhealthy, containing lectins, ingredients that spike blood sugar more than wheat, and high levels of arsenic.

Herring argues that her keto bread recipes offer a solution to the problems posed by traditional and commercially produced gluten-free breads. Herring’s interest in creating keto-friendly bread stemmed from personal experience with illness and a desire to return to enjoying breads without compromising her health. In her view, she has “cracked the code” by using “intelligent ingredients” that mimic the taste and texture of traditional bread while being grain-free, low-carb, and keto-friendly.

The remainder of the book consists of a question-and-answer section about the recipes and customer testimonials. The Q&A addresses common concerns about the recipes, such as the ingredients, whether they are truly ketogenic, where to buy ingredients, and whether the breads are gluten-free, dairy-free, or egg-free. The responses consistently emphasize the healthfulness, taste, and ease of preparation of the recipes. For example, the author emphasizes that while her recipes contain eggs, she provides egg substitutes for those who want to avoid them, noting that “the results are not exactly the same as the breads when made with eggs,” but “the end results are quite similar and still very tasty”. Additionally, in response to concerns about whether the breads are truly ketogenic given that the yeast preparations require sugar or starch, the author explains that the sugar or starch is added for the yeast to consume and does not end up in the final bread product, making the breads “fully compliant with the ketogenic macronutrient ratio”.

The customer testimonials consistently praise the taste, health benefits, and ease of preparation of the recipes. Many customers report losing weight or feeling healthier after eating Herring’s keto bread. For instance, one customer shares that they have been following a keto diet for three months, experiencing weight loss, feeling good, and having no food cravings. Another customer who has milk, corn, and wheat allergies raves that Herring’s bread allows them to enjoy a sandwich without experiencing an adverse reaction and, importantly, “DID NOT RAISE [THEIR] BLOOD SUGAR!”. A third customer, who is 73 and has suffered from arthritis for 28 years, states that they had to eliminate wheat and grains from their diet and love baking Herring’s “healthy breads, which taste so much better”.

The book’s overall tone is enthusiastic and persuasive, employing marketing techniques such as bolding, capitalization, and exclamation points to emphasize the benefits of a keto diet and the quality of the recipes. While the book provides numerous scientific references to support its claims, it's important to note that Herring is not a medical professional and readers should consult with their doctor before making any significant dietary changes. Additionally, some readers might find the book’s length and repetitive nature to be off-putting.

Overall, "Keto Breads" presents a compelling argument for the benefits of keto-friendly breads and offers a comprehensive guide to baking them. The book’s strengths include its detailed explanations, clear instructions, and numerous testimonials. However, readers should approach the book’s claims with a critical eye and consult with their healthcare provider before making any significant dietary changes.

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Keto Breads: Frequently Asked Questions

Can I enjoy bread while following a Ketogenic or Paleo Diet?

Yes! Keto Breads offers a variety of grain-free, low-carb bread recipes that are compatible with the Ketogenic and Paleo Diets.

Why are traditional breads and commercially-prepared gluten-free breads unhealthy?

The author argues that traditional breads:

• Produce compounds that trigger opioid receptors in the brain, similar to morphine and heroin, making them addictive.
• Spike blood sugar more than table sugar because of a compound called amylopectin A.
• Contain a compound called wheat germ agglutinin (WGA) which prevents the body from burning fat.
• Contain lectins that damage the gut lining and can cause a variety of illnesses, even in the absence of digestive symptoms.

The author also asserts that commercially prepared gluten-free breads:

• Often contain lectins.
• Can cause blood sugar to rise more quickly than traditional wheat bread.
• Can contain high levels of arsenic.

What makes the bread recipes in Keto Breads different?

• They are grain-free, low-carb, and keto-friendly.
• They are made with “intelligent ingredients” that provide the taste and texture of traditional bread without the harmful effects.
• They use functional ingredients that support health.
• They are easy to prepare, with most recipes requiring only 15 minutes of hands-on time.

What if I have allergies or dietary restrictions?

• The book includes a section on healthy substitutions for eggs, nuts, and dairy.
• Most recipes are dairy-free or can be made dairy-free with substitutions.
• While the recipes call for eggs, instructions are provided for creating egg substitutes.
• Most of the recipes call for almond flour, but sunflower seed flour or hazelnut flour can be substituted for those with almond allergies.

Are the yeast breads in the book truly ketogenic?

Yes, even though a small amount of sugar or starch is needed for the yeast to consume, these ingredients are not absorbed by the body and the final bread product remains keto-friendly.

Where can I buy the ingredients?

The ingredients are available at most well-stocked grocery stores, health food stores, and online retailers such as Amazon, Bulk Barn, and iHerb.

How long do the breads stay fresh?

The breads will stay fresh in an airtight container in the refrigerator for up to 10 days and can also be frozen for longer storage.

Do the recipes include nutritional information?

Yes, each recipe includes complete nutritional information, including calories, carbs, fat, protein, and net carbs.

 

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