Keto bread rolls
How hard is the road to the keto-vana? Luckily, we are not doomed to be alone on the long journey as long as we have keto bread rolls in our backpack.
As I lately have some time, I had been browsing on the internet last week. Looking for fresh, challenging tips, inspirational dishes that I have never tested before, to delight my loved ones with. Hunting for a while but couldn’t come across too many interesting things. Right before I wanted to give up on it, I discovered this delightful and simple dessert simply by luck over Suncakemom. The dessert seemed so delightful on its image, it required immediate actions.
It absolutely was simple enough to imagine just how it is created, its taste and how much my husband is going to love it. Mind you, it is rather easy to please him in terms of cakes. Yes, I am a lucky one. Or maybe he is.Anyway, I visited the webpage and then used the comprehensive instuctions that had been coupled with great photos of the process. It just makes life quite easy. I can suppose it’s a bit of a effort to take photos in the midst of cooking in the kitchen because you ordinarily have gross hands thus i pretty appreciate the effort and time she devote for making this post and recipe easily implemented.
That being said I am empowered presenting my personal recipes in a similar fashion. Thanks for the idea.
I was tweaking the main formula create it for the taste of my loved ones. I must tell you it turned out an incredible success. They loved the flavour, the overall look and enjoyed getting a treat like this in the midst of a busy workweek. They ultimately wanted even more, many more. So next time I am not going to make the same mistake. I’m going to twin the amount .
Many Thanks to suncakemom for the scrumptious keto bread roll recipe.
Preheat oven to 350°F / 180°C and pour almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure it by tablespoons after grinding it.
Warm the water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder.
With a hand mixer gradually mix the water with the dry ingredients.
Mix in the egg whites as well. Don’t get scared of the soft texture. It is supposed to be like somewhat sticky slime.
Get a bowl of water close to us will allow to wet our hands after shaping each bread rolls.
Shape the bread rolls. They grow in size but they won’t be huge. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable.
Place the formed bread rolls into the pre-heated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.
The bread rolls are ready when slight golden brown color starts to appear on some of them and by tapping them results a hollow sound and somewhat firm crust.