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 was surfing on the internet the other day. In search of new, interesting thoughts, inspiring recipes that We have never tried before, to treat my family with. Hunting for quite some time but couldn’t discover too many interesting things. Right before I thought to give up on it, I came upon this delightful and easy dessert simply by chance. The dessert seemed so scrumptious on its photo, that called for immediate action.

It was not so difficult to imagine the way it is made, how it tastes and how much boyfriend will probably like it. Mind you, it is rather simple to please the guy in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyway, I went to the blog: Suncakemom and then used the step-by-step instuctions that have been combined with nice shots of the procedure. It really makes life much easier. I could imagine that it’s a bit of a inconvenience to shoot snap shots down the middle of cooking in the kitchen because you ordinarily have gross hands and so i genuinely appreciate the commitment she devote for making this blogpost .

Having said that I’m encouraged presenting my very own dishes in the same way. Appreciate your the idea.

I was tweaking the initial recipe to make it for the taste of my loved ones. I can tell you it absolutely was a terrific success. They enjoyed the flavor, the consistency and loved having a treat such as this in the middle of a busy week. They quite simply requested more, a lot more. So next time I’m not going to make the same mistake. I’m gonna multiply the quantity .

This post is based on Keto Bread Roll Recipe from SunCakeMom

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.

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