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Lupin Flour Keto Baguette With Rustic Crumb - Low-Carb Bread With Real Bite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup fine almond flour
  • 1/2 cup lupin flour
  • 2 tablespoons golden flaxseed meal
  • 1 tablespoon psyllium husk powder (finely ground)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon apple cider vinegar
  • 2 large egg whites (room temperature)
  • 1 large whole egg (room temperature)
  • 2 tablespoons olive oil
  • 1/2 cup plain Greek yogurt (full-fat) or sour cream
  • 1/3–1/2 cup warm water, as needed
  • Optional: 1 teaspoon inulin or allulose for browning
  • Optional topping: sesame seeds, poppy seeds, or flaky salt

Method
 

  1. Preheat for crust: Place a baking stone or an upside-down sheet pan on the middle rack. Put a metal pan on the lower rack for steam. Heat oven to 425°F (220°C).
  2. Mix dry ingredients: In a large bowl, whisk almond flour, lupin flour, flax meal, psyllium, baking powder, baking soda, and salt. Stir in inulin or allulose if using.
  3. Mix wet ingredients: In another bowl, whisk egg whites, whole egg, olive oil, Greek yogurt, and vinegar until smooth.
  4. Combine and hydrate: Add wet to dry and mix. Drizzle in warm water a little at a time until a soft, slightly tacky dough forms. It should hold together but not be sticky like batter. Let it sit 5 minutes so psyllium hydrates.
  5. Shape the baguette: Dust your hands with a touch of lupin or almond flour. Gently shape the dough into a 12–14 inch log, tapering the ends. Transfer to a parchment sheet.
  6. Score for expansion: Using a sharp knife or lame, make 3–4 diagonal slashes about 1/4 inch deep. Brush with a little water and sprinkle seeds if you like.
  7. Steam and bake: Slide the parchment with the loaf onto the preheated stone/sheet. Carefully pour 1 cup of hot water into the lower pan and close the door. Bake for 20 minutes.
  8. Finish and color: Remove the steam pan. Bake another 10–15 minutes until deep golden brown and firm. Internal temp should reach about 200–205°F (93–96°C).
  9. Cool completely: Let the baguette cool on a rack for at least 45 minutes before slicing. This sets the crumb.