Sometimes we get so busy around here that we forget to plan for having good food or snack options for "on the go". Making a quick sandwich, or just some toasted bread and almond butter are great options for easy food you can eat before heading out or for taking with you for lunch or a snack. So I wanted to try to make a bread that we would all enjoy, being keto or not, and have around the house for a quick snack option. I tried to make these four times! And finally, with a few changes here and there, I came to the perfect texture and flavor. I really am not exaggerating when I say that they turned out exactly like bread, just with the added bonus of being keto.
The air pockets and rise this roll had was a very nice surprise since there was no yeast used in this recipe. They are on the smaller side, but can still be used for burgers, many different types of sandwiches, toasted, not toasted, as a side for dinner, can even be enjoyed on its own. I promise it is that good! I couldn't even wait till it cooled down and had it warm with some butter. Simple and delicious!
Keto//Gluten Free Bread Roll - 6 Servings
What you will need:
Pre-Heat oven to 350 F. Add all dry ingredients to a bowl.
Bring the water to boil. Add the vinegar and egg whites to the dry ingredients and mix it all with a hand mixer. Slowly add in the water and keep mixing it with the hand mixer until it is all combined - should be about 30 seconds.
The dough will be sticky, so wet your hands to start forming the rounds. Make a total of 6 rounds of dough.
Place the rounds in a baking sheet layered with wax paper and top with sesame seeds or toppings of your choice. Bake in the oven for 45-55 min until golden brown.
Let it cool (if you can!) and enjoy! These will keep best in a sealed container.
These have 3 grams net carbs per serving!
* some brands of psyllium husk can turn the bread purple, don't be alarmed! The bread will still have the same end results.
** If made without the xantham gum, these are also paleo.