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 some time, I was looking on the web yesterday. In need of new, fascinating tips, inspirational dishes that We have never tasted before, to surprise my family with. Searching for a while yet couldn’t discover any interesting things. Just before I thought to give up on it, I found this delightful and simple dessert by chance. The dessert seemed so delicious on its image, it required instant actions.
It had been not so difficult to imagine just how it’s created, its taste and just how much my hubby is going to like it. Mind you, it is rather simple to impress the guy when it comes to treats. Yes, I’m a blessed one. Or maybe he is.Anyhow, I got into the webpage: Suncakemom and then followed the precise instuctions that had been coupled with impressive shots of the operation. It really makes life much easier. I could suppose it is a bit of a inconvenience to shoot pics down the middle of baking in the kitchen because you usually have gross hands so that i genuinely appreciate the time and energy she placed in to build this post and recipe easily followed.
With that said I’m empowered to present my own formulas similarly. Many thanks for the idea.
I was tweaking the original formula to make it for the taste of my loved ones. I can say it turned out a great outcome. They loved the taste, the structure and loved getting a delicacy like this in the middle of a busy workweek. They basically demanded even more, more and more. Hence the next time I’m not going to make the same miscalculation. I am gonna multiply the volume .
This was made possible through SunCakeMom who provided the original keto bread rolls.
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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