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 a little time, I had been browsing on the internet yesterday. On the lookout for new, intriguing thoughts, inspiring recipes that We have never tested before, to astonish my family with. Hunting for a long time unfortunately could not discover any interesting things. Just before I wanted to give up on it, I found this delicious and simple dessert by chance. The dessert looked so fabulous on its image, that called for fast actions.
It absolutely was simple enough to imagine how it’s created, its taste and just how much boyfriend is going to want it. Actually, it is extremely simple to please the guy in terms of treats. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the website: Suncakemom and then used the comprehensive instuctions that were combined with wonderful graphics of the process. It really makes life faster and easier. I can suppose it’s a bit of a effort to take photos down the middle of cooking in the kitchen as you most often have sticky hands so that i sincerely appreciate the hard work she devote to make this blogpost and recipe conveniently implemented.
With that said I am encouraged presenting my very own recipe similarly. Appreciate your the idea.
I had been fine tuning the original formula create it for the taste of my loved ones. I can say it was a great outcome. They prized the flavour, the consistency and enjoyed having a treat such as this in the midst of a hectic week. They basically demanded even more, a lot more. Hence the next time I am not going to commit the same mistake. I’m gonna twin the volume .
For more keto bread roll recipe check out 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.