I continue to tweak 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 and I both. When cooled, these were not “damp” feeling inside (just a normal level of bread moisture you would want). I believe reducing the psyllium husk powder is what dried the interior a bit.
They are also now lighter in color with the addition of a little bit of resistant wheat starch. 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, that is sturdy enough to hold up to hot roast beef with juice for a delicious sandwich, with a very neutral flavor, you NEED to try this recipe. 🙂 Even my husband ate one and said he could learn to eat this bread regularly. Not suitable until nearing goal weight when slightly higher carbs and grains are permissible occasionally on Atkins carb re-introduction ladder.
For hot-dog buns, form into 6″ “ropes” and slightly press flat on the pan before baking.
NOTE: This bread, gets a little “tough” when toasted if care is not taken to avoid over-browning. If only lightly toasted, that doesn’t seem to happen.
1 tsp. dry yeast
1/2 tsp. real sugar (consumed by the yeast)
¼ c. very warm tap water
3/4 c. Carbalose flour
1/4 c. Einkorn flour
½ c. almond flour
2 T. psyllium husk powder
2 tsp. baking powder
½ tsp. sea salt
3 T. vital wheat gluten
1 T. arrowroot powder
1 T. Resistant Wheat Starch
1 T. coconut flour
3 egg whites (I used ½ c.+1 T. egg whites from carton)
2½ T. apple 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 with the 1/4 c. 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 the dough 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 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 5/8″ thick and 4″ round. They don’t spread much during cooking so they can all fit on one sheet pan. Make 6 portions for smaller buns with lower carb count.
Pop into preheated 350º oven and bake for about 35-40 minutes or until golden as shown above. Cool partially before attempting to slice laterally as shown or bag to store. Like all low-carb cakes and breads, I store these in a gallon ziploc bag in the fridge. 🙂
NUTRITIONAL INFO: I’ll provide for both size buns:
5 buns: each will contain: 180 cals., 5.72g fat, 22.32g carbs, 10.6g fiber, 11.72g NET CARBS, 10.4g protein, 469 mg sodium
6 buns: each will contain: 150 cals., 5.6 g fat, 18.6g carbs, 8.83g fiber, 9.77g NET CARBS, 8.66g protein, 391 mg sodium