Low Carb and Gluten-free Sandwich Buns

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Hello! I signed on for the 17-day Low-carb Mini Challenge, and I’m doing pretty good if I do say so myself ☺! Many of my recipes are low-carb, although all of my dessert eaters know that many of my recipes are not – anyway, I’ve been tweaking the low-carb recipes to make them more keto appropriate. So, these rolls are nothing short of miraculous, as the base is mozzarella cheese. Yep, cheese. Who knew? Anyway, I can’t take credit for the creation, as I found the recipe on Splendid Low-carbing. I went in a slightly different direction, adding proofed yeast for aroma, baking powder to get more lift for the buns, and 1 medium egg.  I tried just adding the yeast to the dry ingredients, but without proofing it, you get no yeasty aroma.  Since I had to proof the yeast, I needed to decrease the liquid in the original recipe, which is why I used a medium egg – choose the smallest in your carton.  

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The great thing about this dough is its versatility. I’ve made pizza, breadsticks, hot-pockets, and pigs in a blanket.

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So, what’s the texture, you ask? Very breadlike, more than any other recipe I’ve tried. Taste? Mild – no egginess, yeasty aroma – they are very rich. I tried freezing the leftovers, and they were ok, not horrible, but not as good as they were fresh from the oven. If you make them, plan to share or eat them within 24 hours. As written, each bun has 5 net carbs. Enjoy!

Quick & Easy Sandwich Buns
Makes 6
1 1/2 teaspoons yeast
1/2 teaspoon Truvia baking blend
3 tablespoons very warm water
1 tablespoon unsalted butter, melted
1.5 cups shredded mozzarella cheese (I shredded my own)
1 1/4 cups (140 grams) almond flour Wellbees or Honeyville
1 tablespoon coconut flour
1 1/2 teaspoons baking powder

1 medium egg, beaten

Combine yeast with Truvia baking blend in a cup, then add the 3 tablespoons very warm water, stir, and set aside for yeast to proof.
Combine the almond flour, coconut flour, and baking powder; set aside
Melt butter and set aside.
Place mozzarella cheese into a microwave-safe bowl, and melt in microwave (this took 90 seconds).
Remove melted cheese from microwave and immediately pour in melted butter.
Add flour mixture, then pour in proofed yeast and beaten egg.
Mix together quickly; I find a fork is best.
Let dough rest about 30-60 seconds, then remove dough from bowl, place onto parchment paper, and knead until smooth, maybe 15-30 seconds.
Divide into six pieces and shape into buns.
Bake at 350 degrees for 25-30 minutes, loosely covering with a piece of foil to prevent over-browning.

Makes 6

5 net carbs per roll

Nutrition Stats:LCBunsStats

So this morning, I used the above recipe, rolled it very thin and made sausage rolls – so good!
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For 9 of them, I just used the link in the casing. As a test, I squeezed the filling and pressed into the dough and then rolled it up. No difference, really, totally up to you. I used Jimmy Dean Original Sausage Links.

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They did brown more than I would have liked, as I neglected my own advice and didn’t cover with foil.

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Makes 10, 3 net carbs each

Nutrition Stats:
SausageRollsStats

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3 thoughts on “Low Carb and Gluten-free Sandwich Buns

  1. Good Morning – I’m new to your blog – have a question regarding your low carb buns, they sound amazing and i would love to make them, however, my husband is allergic to all forms of coconut. What would be a good replacement for the coconut flour? Would almond flour work? thanks for your time.

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