For me, bread made with almond flour tastes like dense sponge cake without the sweetness.
The goal of creating Keto-friendly bread that is soft, strong, bread-like, and yet chewy to the taste is definitely a challenge.
These bread rolls are probably the closest thing to real bread you can get without the carbs and they are going to COMPLETELY change your low carb life!
Unfortunately, if you suffer from gluten intolerance or celiac disease these bread rolls are not for you because they are made with Vital Wheat Gluten.
Gluten is a protein found in wheat, barley and rye (all containing carbs). Vital Wheat Gluten is gluten with the carbs removed.
By Dr. Stephen Phinney: “….A ketogenic diet is naturally very low in gluten, but if you do not have gluten intolerance or celiac disease, there is no need to avoid low-carb products that contain gluten such as soy sauce (which is made from fermented wheat…“
KETO BREAD ROLLS
These bread rolls are probably the closest thing to real bread you can get without the carbs and they are going to COMPLETELY change your low carb life!
12
servings3
hoursIngredients
240 ml Lukewarm Water
2 lightly beaten Eggs
60 g Bamboo Fibre Flour
190 g Vital Wheat Gluten
4 tbsp Erythritol
1 tsp Salt
1 tsp Honey
2 tbsp Soft Butter
1/4 tsp Xanthan Gum
16 g Fast Acting Yeast
Method
- Mix all dry ingredients together in a bowl.
- In a jug, mix the yeast and honey with the lukewarm water and stir until dissolved. Make sure the yeast starts to bubble, if it doesn’t, throw it away and start again.
- Using a food stand mixer add yeast mixture, eggs and butter.
- Add all dry ingredients and mix initially with the ‘flat beater’ attachment on slow until all ingredients are combined.
- Replace with the kneading hook attachment.
- On a medium setting, knead the dough for approximately 7-8 minutes, stopping inbetween if the dough sticks to the bottom of the bowl.
- Roll the dough with your hands into a large long sausage shape.
- actually use a pair of long scissors for the next bit…
- Cut the sausage shaped dough into 12 small pieces and roll into balls.
- Sieve potato or oat flour over the rolls and cut a cross in the top with a sharp knife.
- Put the rolls slightly apart on a lined baking sheet.
- Cover lightly with a second sheet of grease proof paper, and put in the airing cupboard (that’s what I do) where it’s warm.
- Let the rise rise for approximately 90 minutes.
- Bake in the oven at 170 C for 20-30 minutes or until golden brown.
Notes
- MACROS in total: 22g Carbs – 33g Fat – 159g Protein – 1192 Calories – Divide by the amount of rolls you make
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