Base Culture has carved a niche for itself in the health-conscious food market by offering paleo-certified and gluten-free alternatives to traditional baked goods. Their keto bread, in particular, has garnered attention for its unique blend of ingredients and commitment to clean eating. This article will explore the ingredients that make up Base Culture's keto bread, delve into the brand's philosophy, and even venture into a delicious dairy-free dessert recipe featuring similar allergy-friendly ingredients.
Base Culture: A Foundation Built on Real Food
Base Culture's story began with a simple yet powerful realization: eating real food leads to sustained energy and overall well-being. Frustrated by the lack of clean-label bread options that aligned with a paleo lifestyle, the founder embarked on a mission to create her own. This journey started with grain-free and gluten-free recipes, and today, Base Culture offers a range of both gluten-free and gluten options, striving to provide high-quality, clean-label bread and baked goods for everyone.
Unpacking the Ingredients of Base Culture Keto Bread
The magic of Base Culture's keto bread lies in its carefully selected ingredients. The bread is Kosher and made with all-natural components. Each ingredient plays a crucial role in achieving the bread's unique texture and nutritional profile:
Water: The foundation of any bread, water activates the other ingredients and contributes to the overall moisture.
Eggs: Eggs act as a binder, adding structure and richness to the bread.
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Almond Butter: A source of healthy fats and protein, almond butter contributes to the bread's moist texture and nutty flavor.
Golden Flaxseed Meal: This provides fiber, omega-3 fatty acids, and a slightly nutty flavor. It also acts as a binder.
Arrowroot Flour: A starch-based flour that helps to create a light and airy texture.
Psyllium Husk Powder: A source of soluble fiber, psyllium husk powder helps to bind the ingredients and create a bread-like texture.
Almond Flour: Made from ground almonds, this gluten-free flour provides a nutty flavor and a good source of healthy fats and protein.
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Apple Cider Vinegar: This adds a subtle tang and helps to activate the baking soda, contributing to the bread's rise.
Sea Salt: Enhances the flavor of the other ingredients.
Baking Soda: A leavening agent that helps the bread to rise.
Base Culture prides itself on using ZERO artificial ingredients or preservatives in its paleo products. This commitment to all-natural ingredients is a cornerstone of their brand philosophy.
The Base Culture Experience: Taste and Texture
Consumers rave about the taste and texture of Base Culture's keto bread. It is described as moist, filling, and delicious, making it a versatile option for various meals. Many enjoy it toasted in the morning or as a base for their favorite lunchtime sandwiches. The combination of almond flour, golden flax, and honey gives the bread a distinctive nutty taste and a satisfying texture that sets it apart from other gluten-free breads.
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One reviewer exclaimed, "This is one of the cleanest gluten free breads on the market!" Another satisfied customer shared, "I have tried what feels like hundreds of different GF bread… this is the best I have ever had." For those who have missed sourdough bread since going gluten-free, Base Culture has even brought that joy back into their lives, with one customer stating, "All I can say is AMAZING… It's back in my life and I am so very thankful!"
Storage and Shelf Life
To maintain its freshness and quality, Base Culture keto bread should be stored in the refrigerator and enjoyed within 14 days. For longer storage, freezing is recommended.
Beyond Bread: A Dairy-Free Brownie Ice Cream Pie Recipe
The spirit of Base Culture - embracing allergy-friendly and wholesome ingredients - can extend beyond bread. Let's explore a recipe for a dairy-free brownie ice cream pie that utilizes similar principles. This recipe combines the comforting familiarity of brownies, ice cream, and pie into one delectable dessert.
The Inspiration
The recipe draws inspiration from the desire to enjoy favorite desserts while adhering to dietary restrictions. It acknowledges that while making ice cream from scratch might have been a special treat for early homesteaders, modern pioneers have access to a wider range of ingredients and techniques, allowing for creative and allergy-friendly adaptations.
Choosing Dairy-Free Ice Cream
The recipe highlights the growing availability and quality of dairy-free ice cream alternatives. Coconut milk ice cream is presented as a particularly appealing option, with several brands offering a variety of flavors.
A Comparison of Dairy-Free Ice Cream Brands:
SoDelicious: This brand was among the first to offer dairy-free ice cream options. While some flavors contain cane sugar, they also offer a 'no sugar added' option. The texture is firm, making it a bit harder to scoop.
NadaMoo: This brand stands out for its soft, creamy texture that closely resembles traditional ice cream. It contains less cane sugar than SoDelicious. Salted caramel is a popular flavor.
Coconut Bliss: Similar to NadaMoo in ingredients and texture, Coconut Bliss contains only a small amount of cane sugar in some flavors.
The recipe suggests NadaMoo as a preferred choice due to its minimal cane sugar content, lower overall sugar, and creamy texture. However, it encourages using any brand that suits individual needs, including almond milk or oat milk-based ice creams, or even homemade versions.
Customizing the Flavors
While the recipe is based on a cookies and crème flavor profile, it can be easily adapted to other flavors. A mint version, for example, can be created by adding mint extract to the brownies and using mint ice cream. Thin mints or candy canes can be crumbled on top for an extra burst of mint flavor.
Recipe: Dairy-Free Brownie Ice Cream Pie
This recipe is designed to be allergy-friendly, offering options for substitutions to accommodate various dietary needs.
Ingredients:
Brownie Base:
- 1 cup organic peanut butter
- 1/3 cup pure maple syrup
- 1 free-range organic egg
- 2 tablespoons coconut oil, softened
- 1 teaspoon pure vanilla extract
- 1/3 cup cacao powder
- 1/2 teaspoon baking soda
Cookie Crumbs:
- 1/2 cup coconut oil, softened
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/3 cup Bob’s Red Mill tapioca flour
- 1/3 cup Bob’s Red Mill arrowroot flour
- 1/3 cup cacao powder
- 1 tablespoon Great Lakes gelatin
- 1/2 teaspoon baking soda
Ice Cream:
- 1 pint dairy-free ice cream (NadaMoo recommended)
Coconut Cream Topping:
- Whipped coconut cream (homemade or SoDelicious CocoWhip)
Cookie Crumbs (Topping):
- Kinnikinnick Kini-Toos chocolate sandwich cookies (or grain-free alternatives)
Instructions:
Prepare the Brownie Base:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch pie plate with parchment paper.
- In a large mixing bowl, beat together the peanut butter, maple syrup, egg, coconut oil, and vanilla.
- Stir in the cacao powder and baking soda.
- Pour the batter into the pie plate and smooth it out evenly.
- Bake for 10-12 minutes. The center should look gooey, but the edge should be firm.
- Allow the brownie to cool completely. Then, carefully slice it in half horizontally.
- Place the two halves and the pie plate in the freezer for at least 30 minutes.
Prepare the Cookie Crumbs:
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the coconut oil, coconut sugar, maple syrup, and vanilla.
- Stir in the tapioca flour, arrowroot flour, cacao powder, gelatin, baking soda, and salt.
- Using a tablespoon, drop balls of the cookie dough onto the baking sheets. Flatten the cookie dough balls slightly. You should be able to fit 9-12 cookies on a sheet.
- Bake for 8-10 minutes. Allow the cookies to cool for 3 minutes before moving them to a cooling rack.
- Place the cookies in the freezer.
Assemble the Pie:
- Take your ice cream out of the freezer and let it unthaw for a few minutes (2-3 minutes for NadaMoo or Coconut Bliss, 10-15 minutes for SoDelicious).
- Get the brownie halves out of the freezer. Place the brownie bottom half in the pie plate.
- Spread the ice cream evenly over the brownie bottom half. Place the brownie top half on top of the ice cream.
- Quickly move it back into the freezer. Freeze for at least 1 hour.
Add the Toppings:
- Meanwhile, take the cookies out of the freezer. Break at least 6 cookies into cookie pieces.
- Get your coconut whipped cream ready.
- Next, get the brownie ice cream sandwich out of the freezer. Spread the coconut whipped cream over the brownie top and sprinkle the cookie pieces over the coconut cream topping.
- Cover the pie and place it back into the freezer for at least 2 hours.
Serve:
- Once the pie is completely frozen, you can cut all around the edges to create a more even, flat-edged look.
- Cut and serve the pie!
Tips for Success:
- Bake the brownie and let it cool completely (refrigeration helps) before slicing.
- Freezing the brownie halves and the pie plate before assembly is crucial.
- Adjust the unthawing time of the ice cream based on the brand.
- Use a stainless steel spoon and rubber spatula to spread the ice cream.
- Keep everything super cold during assembly.
A Crowd-Pleasing, Allergy-Friendly Dessert
This dairy-free brownie ice cream pie is a versatile dessert that can be enjoyed by individuals with dietary restrictions and those without. Its rich flavors and satisfying textures make it a hit at family gatherings and birthday parties.