Keto Breads: Your Guide to Baking Grain-Free Keto Bread by Kelley Herring
Traditional Bread is the #1 Health Danger In Your Diet and Contains a Hidden Compound that Makes it Nearly IMPOSSIBLE to Burn Fat & Lose Weight!
That’s why I Invested 10 YEARS of My Life to Create the World’s Healthiest Bread...
TODAY: I Reveal the Secret – So You Can Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
My name is Kelley Herring.
My educational background is nutritional biochemistry. Over the years, I’ve spent a lot of time in the library – and the laboratory. But my true passion is for the culinary arts...
And it is the kitchen laboratory where my heart’s truly at home... cooking, baking and creating recipes.
Nearly 20 years ago, I founded a company, called Healing Gourmet®
Since then, we’ve become the world’s leading provider of healing recipes and meal plans – combined with science-based education on the power of foods to promote health and protect against disease.
I’ve also written more than a dozen books, cookbooks and programs, touting the life-saving benefits of a natural, low-sugar, grain-free, anti-inflammatory diet.
I Didn’t Start Out to Become a Nutrition Expert It All Began When I Became Very Sick...
At the age of 18 – in the midst of an intense pre-medical curriculum – my health took a sudden turn for the worse. My youthful energy gave way to extreme fatigue. I suffered never-ending sinus infections... constant digestive distress... and a trail of sores in my throat that did not heal for months.
After nearly two years of suffering – and no help from dozen doctors – I began to lose hope.
I wasn’t sure if my illness would ever end... or if it would be the end of me.
With few options left, I decided to follow a VERY strict “elimination” diet.
I should point out this was NOT the recommendation of a doctor. In fact, after seeing more than a dozen doctors – they didn’t ask a single question about my diet!
It was a friend who recommended the changes I made to my diet. And while I didn’t really expect it to work, I didn’t know what else to do...
To my surprise, my throat began to heal within days. My digestion normalized. I soon regained my energy. And before long, I charted a course back to health.
Later, I learned I had developed leaky gut – probably the result of inflammatory grains. This led to multiple food allergies and intolerances. And it progressed to an autoimmune condition, hence the unrelenting sores in my throat and bone-crushing fatigue.
In other words...
I Suffered from the Exact Symptoms and Conditions I’ve Described in this Letter
I was thrilled to regain my health and for the misery to finally be over.
I NEVER wanted to compromise my body again.
But I also began to miss the simple pleasures of the comfort foods I used to enjoy.
I wanted to enjoy those delicious foods again – especially bread – without worrying about my health or my waistline!
I had very personal reasons to solve this dietary dilemma!
But I knew I was not alone – and that millions of people would also like to enjoy HEALTHY, grain-free versions of their favorite buns, biscuits, crusts, rolls, flatbreads and more...
I Made it My Mission to Create Nourishing & Healthy Bread Recipes That Taste JUST Like the Real Thing!
I set out to discover how to use “intelligent ingredients” to achieve all the attributes you love about bread... without the gluten, grains and carbs.
My goal was to create REAL bread with good-for-you ingredients... that was easy to make and tasted so delicious it could be served in a fine restaurant.
But I had no idea how hard it would be...
What I thought might take a few months – took years!
When I began, most people had not even heard the term “gluten free.”
There were very few grain-free bread recipes online (and produced awful results, to be honest). There were no products in the store to model and no guidebooks to follow.
To Succeed I Had to Literally Reinvent the Rules of Baking
You see, baking is the science of chemistry.
And baking with grain-free, low-glycemic ingredients is an EXACT science.
Sometimes just one extra teaspoon of ONE ingredient can turn something delicious... into a disaster.
You cannot simply replace wheat flour with almond or coconut flour and expect a recipe to “magically” achieve the characteristics of bread.
And don’t forget – many of the properties we love most about bread are because of gluten!
Gluten helps create that crusty-on-the-outside, chewy-on-the-inside texture. It provides stability and structure and helps bread to rise. It is what makes pizza dough crusty, chewy and stretchy.
It wasn’t easy to achieve all the attributes of grain-based based breads... without the grain.
I had to discover how to use new ingredients – testing hundreds of combinations over and over again – while documenting every experiment.
But after all those years of trial and error...
I Finally “Cracked the Code” to Create Good-for-You Breads as Delicious as the Classic Originals!
In 2014, Healing Gourmet published our recipes in a book called, Better Breads.
We knew a “few” people wanted to enjoy healthy bread, but we had no idea the response it would generate. It was an instant success, as more than 100,000 people discovered you really can have your bread... AND be well too.
People from around the world wrote to tell me how happy they were enjoying bread again – without worrying about the gluten, grains, carbs, inflammatory oils and other unhealthy ingredients.
Some of these people had not eaten bread – or anything like it – for years. The ingredients in traditional bread were simply too damaging to their health.
We heard stories of people crying tears of joy, being able to bite into a real sandwich again. Others were simply grateful they could enjoy bread – without cheating on their healthy diet!
We were thankful for the praise, but we knew the recipes could be even better...
We Also Knew Our Healthy Breads would be PERFECT for the Ketogenic Diet!
So, we selected the best of the best and I went back into the test kitchen.
I continued tweaking and testing...
Making preparation methods simpler... improving the mix of ingredients... adding new recipes to the collection – and making sure each one was aligned with the “Magic Macros” of the keto diet.
Every recipe was carefully tested, until we achieved the perfect texture, crumb and ease of preparation.
And I refused to settle for anything less than extraordinary taste...
We continued improving until every recipe was perfect – and perfectly keto friendly!
Today, I’m proud to introduce the results of those efforts and announce Healing Gourmet’s latest and greatest grain-free recipes book...
