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 currently have some time, I had been browsing on the web a few days ago. Trying to get new, stirring ideas, inspirational meals that We have never tested before, to impress my family with. Hunting for a long time but couldn’t discover any interesting stuff. Just before I wanted to give up on it, I found this delicious and simple dessert simply by chance. The dessert looked so delicious on its photo, that called for instant actions.
It had been easy to imagine the way it is created, how it tastes and how much boyfriend will probably want it. Actually, it is rather simple to please the guy in terms of desserts. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the site: Suncakemom and then used the step by step instuctions that have been combined with great shots of the process. It really makes life much simpler. I could suppose it’s a bit of a hassle to shoot pics down the middle of cooking in the kitchen because you normally have sticky hands therefore i pretty appreciate the hard work she placed in for making this post and recipe easily followed.
With that said I am inspired to present my own, personal formulas in a similar way. Thanks for the thought.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I must tell you it absolutely was an awesome outcome. They enjoyed the taste, the structure and loved getting a treat such as this in the midst of a lively week. They basically demanded lots more, many more. Hence the next occasion I’m not going to make the same miscalculation. I am gonna twin the quantity to keep them pleased.
keto bread roll first appeared 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.
