@Tiffany Arnold Hi Tiffany. Lovely to get a reply. Just returned to low carb diet after 4 years off it. Weight ploughed back on, and realise that carbs need to be a permanent ban for me! If I had discovered fibre flour in 2017, I reckon I would not have strayed. I been very successful with fibre flour loaves in bread maker- every time a winner! I made the Keto King Bread Machine bread, which was great, and then adapted that recipe with fibre flour. With fibre flour did not use the egg. I found the loaves were huge, and so tall difficult to slice, so have been halving ingredients. Basically 250 g FF, teaspoon Salt in corner, a couple of thick slices of butter cut up into bits and dotted around, and then putting dried active yeast straight on top, no activating( noticed it says on tin to put with dry ingredients and not to activate first). Then luke warm water, I think 180g, but I don’t add it all until dough making cycle started and see if I need it all. I do a pizza dough cycle (45 mins). Sometimes I leave in Bread machine to rise after removing paddle and positioning in middle, and do bake only when proved. Mostly I remove to rise in silicon bread tin in warm cupboard for 1 or 2 hrs. Then into 190 C oven for 30 to 35 mins. Sometimes I do double mix, and do loaf and 6 rolls. Half UF , half FF made it even more like a white bread.
Having made just about every almond flour coconut flour in the internet and never really been that keen, it is just bliss to be able to make something that actually tastes like bread. Tortillas not on menu this week, but so excited to try I might make a batch anyway today, I guess they would freeze well. Thanks for top tip on the suet, never cooked with it before so very helpful.