I continue to improve my Einkorn Sandwich Bun recipe in an attempt to make it whiter and to eliminate the “damp” feeling on the inside. Suffice it to say I’m getting there. With today’s experiment I got rid of the “slightly damp” interior that bothered my husband. When cooled, these were not damp feeling inside (they are when hot however). The coconut flour addition corrected that issue.
Also they are now lighter in color with the addition of a little bit of arrowroot powder. Now I admit freely that this isn’t the lowest carb bread recipe out there folks, and clearly not suitable until you’re at or near goal weight. But if you’re looking for a better low-carb yeast-tasting bread that is really, really good, you NEED to try this recipe. 🙂 Even my husband ate one and said he could learn to eat this bread regularly. Not suitable until Pre-Maintenance or Maintenance of the Atkins or Keto programs when slightly higher carbs are permissible.
For hot-dog buns, roll the 5 portions of dough into 6″ “ropes” and slightly press flat on the pan before baking.
1 tsp. dry yeast
1/3 tsp. real sugar (consumed by the yeast)
¼ c. very warm tap water
1½ c. almond flour
4 T. psyllium husk powder
2 tsp. baking powder
¼ tsp. sea salt
3 T. Einkorn flour
1 T. arrowroot powder
1 T. coconut flour
3 egg whites (I use ½ c.+1 T. carton variety)
2½ T. cider vinegar
½ c. boiling water (in addition to the warm water listed above)
DIRECTIONS: Preheat oven to 350º. Put a kettle of water on to boil. In a small bowl dissolve the yeast, sugar and warm tap water. Set aside while you continue. Mix all the dry ingredients in a medium mixing bowl. Stir well to be sure it is uniformly mixed. Mix the egg whites and vinegar in a small bowl with a fork, add the proofed yeast mixture, stir to blend and add the mixture all at once to the dry ingredients. Stir quickly with the fork, to make a uniform thick dough. Now pour 1/2 cup boiling water over the top of the dough and with the fork, stir very quickly until it comes together into a uniform consistency. Switch to a rubber spatula and continue to stir and fold as it thickens up to form a single ball of dough.
Spread evenly in the bottom of the bowl and with your rubber spatula portion off 5 equal portions (by eyeball) of dough. Scoop up each portion and roll in your palms into a round ball. Place each ball on a non-stick, silicone-lined or oiled baking sheet. Press them down slightly to about 1″ thick. They don’t spread much during cooking.
Pop into preheated 350º oven and bake for about 45 minutes. Cool partially before attempting to slice or they will get pack-y inside just like regular flour bread when sliced too hot. Like all low-carb cakes and breads, I store these in gallon ziploc bags in the fridge. 🙂
NUTRITIONAL INFO: Makes 5 buns, each contains:
17.24 g fat
19.98 g carbs10.12 g fiber, 9.86 g NET CARBS
10.46 g protein
309 mg sodium