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 surfing on the web yesterday. Looking to find new, stirring ideas, inspiring recipes that We have never tasted before, to astonish my family with. Hunting for a while yet couldn’t find lots of interesting stuff. Right before I thought to give up on it, I came upon this fabulous and simple dessert by chance. It looked so mouth-watering on its photos, that called for fast action.
It had been not so difficult to imagine how it is created, how it tastes and how much my hubby is going to want it. Actually, it is quite simple to keep happy him in terms of cakes. Anyhow, I visited the webpage: Suncakemom and simply followed the detailed instuctions that have been accompanied by nice photos of the method. It really makes life faster and easier. I could suppose it is a slight inconvenience to shoot photos in the middle of baking in the kitchen as you usually have sticky hands so I sincerely appreciate the commitment she placed in for making this post and recipe easily implemented.
Having said that I am inspired to present my own, personal recipes in a similar way. Many thanks for the concept.
I was tweaking the original formula create it for the taste of my family. I have to say it had been an incredible outcome. They prized the flavour, the thickness and loved having a sweet like this in the midst of a lively workweek. They basically requested more, more and more. Thus the next occasion I’m not going to make the same mistake. I am going to multiply the volume to make them delighted.
More keto bread roll like this on 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.
