I continue to make little changes to my Einkorn Sandwich Bun recipe in an attempt to make it better. I’m getting there, but I’m still not quite to bread Nirvana. The latest changes make these tasty buns lighter in color and less “damp” on the inside. I admit freely that this isn’t the lowest carb bread recipe out there so it is clearly not suitable until you’re at or near goal weight. But if you’re looking for a really flavorful, yeast-tasting bread that is really, really good, you NEED to try this recipe. 🙂 Even my husband said he could learn to eat this bread over all my other low-carb bread recipes.
For hot-dog buns, roll the 5 portions of dough into 6″ “logs” and slightly press flat to the shape of a hot-dog bun before baking.
Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself. Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon or our direct order site: amongfriends.us/order.php. For a limited time, there is free shipping if you order 2 or more cookbooks on the same order. Remember, they make GREAT birthday or holiday gifts! If you’ve already purchased a book, take a moment and drop by the our Amazon page and leave your personal review on the latest book. Inquiring minds want to know. 🙂
1 tsp. dry yeast
½ 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:
250 calories, 17.24 g fat, 19.98 g carbs10.12 g fiber, 9.86 g NET CARBS, 10.46 g protein, 309 mg sodium