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 looking on the internet last week. In search of new, intriguing thoughts, inspiring dishes that I have never tested before, to amaze my loved ones with. Searching for quite some time yet could not find too many interesting things. Right before I wanted to give up on it, I came upon this scrumptious and simple treat by chance over Suncakemom. It seemed so delicious on its pic, it called for fast actions.
It had been not so difficult to imagine how it is created, its taste and just how much my hubby might enjoy it. Mind you, it is very simple to keep happy the guy in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyways, I visited the blog and then used the precise instuctions that had been combined with nice shots of the task. It really makes life quite easy. I can imagine that it’s a slight hassle to take snap shots in the middle of baking in the kitchen as you may typically have gross hands thus i highly appreciate the time and effort she put in to build this blogpost .
With that in mind I’m inspired presenting my very own recipe in a similar fashion. Thanks for the idea.
I was fine tuning the initial mixture to make it for the taste of my loved ones. Need to say it had been an incredible success. They loved the flavor, the consistency and loved having a delicacy such as this in the middle of a busy week. They basically asked for lots more, many more. Hence the next time I’m not going to make the same mistake. I am likely to double the volume to keep them happy.
This is based on the keto bread roll 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.