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 most recently have a little time, I was searching on the internet a few days ago. On the lookout for new, exciting thoughts, inspirational recipes that I’ve never tried before, to impress my loved ones with. Hunting for a long time yet could not discover too many interesting things. Just before I wanted to give up on it, I came upon this tempting and simple treat simply by luck over Suncakemom. It looked so delicious on its image, that required urgent action.
It absolutely was simple enough to imagine just how it’s created, its taste and just how much my hubby is going to enjoy it. Mind you, it is very simple to please the guy in terms of treats. Anyhow, I got into the blog and simply used the step-by-step instuctions that had been combined with nice shots of the process. It just makes life rather easy. I can suppose it’s a bit of a effort to shoot pics down the middle of baking in the kitchen because you typically have gross hands and so i really appreciate the time and effort she put in to make this blogpost and recipe conveniently implemented.
With that said I’m empowered presenting my very own recipes similarly. Many thanks for the concept.
I was tweaking the original mixture to make it for the taste of my family. Need to tell you it had been a great outcome. They loved the taste, the structure and enjoyed getting a delicacy such as this in the middle of a busy week. They quite simply wanted even more, more and more. Thus the next occasion I am not going to commit the same mistake. I am going to multiply the volume .
There are more keto bread roll recipe at 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.