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Eggless Keto Bread Rolls (vegan, gluten free)


Eggless Keto Bread Rolls

Eggless Keto Bread Rolls (vegan, gluten free) I made Carine's Keto Bread Rolls https://www.sweetashoney.co/keto-bread-rolls-vegan-no-eggs/ and was worried as I made them, wondering if you could really make keto rolls without any eggs. My worries disappeared when I saw them rising in the oven and again when I tasted one! I was so happy when I cut them open and saw all the lovely air pockets, so unlike most dense grained keto bread, and they were so light in my hand when I picked them up! I will definitely make them again. :-) I did have a couple problems before my success so I wanted to give you a warning. Weigh your ingredients! Do not use measuring cups!! The recipe called for 1/4 cup + 3 tablespoons psyllium husk powder that was supposed to weigh 37 grams, but when I weighed mine it was less than 1/4 cup. I also found it needed 1-1/3 cups of water to make a dough like Carine described and like the dough of keto rolls I've made (and love) that contain eggs. Keep in mind, coconut flour can vary greatly from brand to brand so mine must be much drier than the one Carine used or maybe my psyllium husk powder was. you want a dough that is just slightly tacky but can easily be formed into balls. One other surprise other commenter's mentioned and I experienced, some psyllium husk powders can cause foods they are used in to have a purplish color to them. This was the first time for me, but my rolls do have purple tone to them. It doesn't hurt anything, you can most definitely eat them, they are just a bit more colorful. Lol! 122 gm almond flour (1-1/4 cups) (I use this brand) 30 gm coconut flour (1/4 cup) (I use this brand) 37 gm psyllium husk powder (the recipe said 1/4 cup plus 3 tbsp.. I weighed it and it was less than 1/4 cup, so please weigh it) (I use this brand) 2 tsp. baking powder (gluten free) non-GMO (grain free if needed) (I use this brand) 1/2 tsp. unrefined sea salt (I use this brand) 1 to 1-/3 cups hot water (bath temperature) 1 tbsp. olive oil 2 tsp. apple cider vinegar (I use this brand) Sesame seeds, optional 1. Preheat oven to 375F (180C) Lay a baking tray with parchment paper. Set aside. 2. In a large mixing bowl add all the dry ingredients first : almond flour, coconut flour, ground psyllium husk, baking powder and salt. Stir to combine. 3. Add 1 cup water, oil and apple cider vinegar, stir until well combined, adding additional water gradually if mixture is so dry it won't gather into a dough. The mixture should be slightly wet, as the psyllium and coconut flour will gradually absorb the water as it sets. Set aside 10 minutes to let the fiber absorbs the liquid. After the 10 minutes, it should stay a bit soft and tacky, you should be able to form into balls with your hand. If not, add slightly more psyllium husk powder 1 teaspoon at a time. You want the ball to hold together. Don't add more than 1 tablespoon of husk or additional water, until a soft, slightly tacky dough texture. 4. Form into 6 balls, placing them several inches apart on the baking tray. With a pastry brush, brush the top of each bread balls with a bit of tap water; sprinkle some sesame seeds on top of each bread, if desired. Bake 40-45 minutes at 375F./180C. I recommend you place the tray at the very BOTTOM of the oven for 30 minutes then swap to top shelf of the oven for 10-15 extra minutes. Cool completely on a wire rack before slicing. Servings: 6 Nutrition Facts Serving size: 1/6 of a recipe (2.7 ounces). Nutrition information calculated from recipe ingredients. Optional ingredient is not included in the recipe nutrition data. Amount Per Serving Calories 176.91 Total Fat 13.85g Saturated Fat 2.47g Cholesterol 0mg Sodium 289.12mg Potassium 1.71mg Total Carbohydrates 10.46g Fiber 6.36g Sugar 1.45g Protein 5.07g

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