Keto bread roll
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 recently have some time, I was looking on the internet the other day. Looking to find fresh, stirring tips, inspiring meals that I’ve never tasted before, to treat my loved ones with. Searching for a long time but couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I discovered this yummy and easy dessert by accident over Suncakemom. It seemed so scrumptious on its photos, that called for urgent actions.
It had been not difficult to imagine how it is created, how it tastes and how much my husband will love it. Mind you, it is quite easy to delight him when it comes to desserts. Anyhow, I went to the website and used the step by step instuctions that were coupled with great photos of the procedure. It really makes life less difficult. I can suppose it is a slight effort to shoot photos in the middle of baking in the kitchen as you may typically have gross hands thus i genuinely appreciate the commitment she placed in to make this post and recipe easily followed.
Having said that I’m encouraged to present my own, personal recipe in a similar way. Thanks for the idea.
I was fine tuning the initial mixture create it for the taste of my loved ones. I have to say it absolutely was a terrific outcome. They loved the flavor, the structure and enjoyed getting a treat such as this in the midst of a stressful week. They quite simply asked for more, a lot more. So the next occasion I am not going to commit the same mistake. I am going to double the amount to make them happy.
This is based on the 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.