This delicious, keto-friendly bamboo fiber French Bread or French Baguette Recipe is light and fluffy inside with a beautiful light golden outside crust. You will love the flavors in this bamboo fiber bread recipe. The net carbohydrate of the whole bread is less than 6g.

How to make bamboo baking flour:
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Full Recipe

185g water (100g+85g)
1tsp (6g) honey or (3g) inulin
8g (2tsp) dried active yeast
2 large room temperature eggs
30g oil
100g bamboo baking flour (80g bamboo fiber and 20g ground whole psyllium husk)
1 tsp (8g) salt

Steps:
Place 2 large eggs in warm water to warm up to room temperature.
Heat 100g of water until just warm (not hot).
Add 1 tsp (6g) of honey (or 1 tsp (3g) of inulin) and mix.
Then blend 8g (2tsp) of dried active yeast with them and leave for 5-10 minutes to begin fermenting before use (on a warm place).
In a separate bowl pour 85g of room temperature water.
Add 30g of oil and
crack 2 large room temperature eggs.
Whisk them to combine.
Check the temperature of the mixture. If it’s too cold for the yeast,
warm up to room temperature.
Fill a large bowl with warm water and place the bowl with the egg mixture in it for a few minutes. Stir them a few times.
Measure the dry ingredients:
100g of bamboo baking flour (80g of bamboo fiber and 20g of ground whole psyllium husk),
If you are not sure how to make this flour, watch my video about it.
1 tsp (8g) of fine salt.
Mix them thoroughly.
Add the fermented yeast to the liquid mixture and mix them.
Stir the dry and liquid ingredients with a spatula thoroughly.
Then allow your dough to rest for at least 5 minutes.
Squeeze the dough with your hands to bring it together into a ball.
If the dough is too soft and sticky, knead it on a floured surface.
Knead the dough lightly with your hands for 5 minutes on a silicone sheet.
The dough shouldn't cling to your hands, but if it does, sprinkle with flour.
At the beginning of kneading, the dough may fall apart,
or you may feel an air bubble in the middle of the dough.
Don't worry, just reshape or press the air bubble out and continue kneading.
This is the consistency of the dough after 5 minutes of kneading. When kneaded, it takes on an elastic texture.
Place the dough onto a floured silicone mat and sprinkle it with flour.
Form the dough into an oval shape (about 13x8” or 33x20cm).
Fold the dough up by 1/4.
Fold it up on the other side by 1/4 then half.
Pinch the seams with your fingertips until they are shut (moisten edges with water if need).
Dust the bread with a thin coat of flour.
Cut a few slices on a bias using a sharp knife or razor.
These slashes will help the bread rise evenly as it bakes.
Rise for about 45 minutes on a warm place:
Preheat oven to 170F (70C) then turn it off. Then put the bread inside the oven and let rise.
This is how it looks like after rising.
Now turn the oven on to 300F (150C). Bake it at 300F for 15 minutes then increase the temperature to 360F (180C) and bake it for 50 minutes.
This is how it looks like after 15 minutes of baking at 300F.
Now increase the temperature to 360F and bake it for 50 minutes.
Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. 
After baking place the hot bread onto a cooling rack and
let it cool completely.
This is key with bamboo fiber dough because when hot, the inside of the dough is like slime ( as if it were still raw and wet).


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