I JUST TRIED THESE AND THEY ARE BREAD.....
WE JUST TRIED THESE AND THEY ARE BREAD.....
Healthy Bread Rolls (Gluten- and Grain-Free) by Healthy Indulgences
Makes 6 rolls
3/4 cup sifted coconut flour
1/4 cup plus 2 Tablespoons ground sunflower seeds
1/4 cup golden flax seed meal
1/8 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt*
1/2 teaspoon xanthan gum
1/16 teaspoon pure stevia powder
1 1/8 teaspoon Active Dry yeast (half of a packet)
4 large eggs, room temperature (no cold eggs!)
5 Tablespoons melted unsalted butter OR 5 Tablespoons Ė 1 teaspoon of oil (I use half EVOO, half EVCO)
1 1/2 teaspoons honey (the sugar will be eaten by the yeast)
1/2 cup warm water**
*Add 1/8 teaspoon more salt for more of a biscuit flavor
**Add 1 teaspoon extra water if you are using oil instead of butter
Grind sunflower seeds and whole flax seeds (if you did not buy flaxseed meal) into a fine meal with a coffee grinder, Magic Bullet blender, or food processor. Line a cookie sheet with parchment paper or a silpat. Alternatively, grease the 6 wells of a muffin top pan. Preheat oven to 350 degrees Fahrenheit. Sift coconut flour into a bowl, gently spoon it into your measuring cups, and level with a knife. In a large mixing bowl, whisk together the coconut flour, sunflower seed meal, flaxseed meal, sea salt, xanthan gum, stevia, and baking powder.
Warm 1/2 cup warm water in the microwave for 8-10 seconds to heat it. Drop yeast into it. In a small bowl, whisk together eggs, melted butter or oil, and honey. Whisk yeast water into egg mixture. Use hand mixer to beat the egg mixture into the dry ingredients. Continue to beat the batter for one minute to smooth out lumps and give the dough a light and airy quality.
Spoon out the sticky dough onto the cookie sheet in 6 dollops. Shape the dough into rounds and smooth the tops with wet fingertips. Donít press the dough flat Ė just round out the tops to give the rolls a more pleasing appearance. Dip your fingers into water as necessary before smoothing the tops of each roll. Bake rolls for 25-30 minutes, or until golden brown and firm to the touch. Remove rolls from the oven, and wait a minute or two before gently prying them out of the pan and setting them on a cooling rack lined with a paper towel. Let rolls cool for a half hour or so (I know, I know, itís tough!). Slice one in half. Add a healthy dollop of butter, or leave it plain. Eat.
Store rolls in plastic ware containers lined with paper towels. Refrigerate after 24 hours. Reheat in the microwave for a few seconds, or toast, for the best taste and texture.
-5.2 grams net carbohydrates per roll (not counting 1 teaspoon of the honey, since the yeast consumes most or all of the sugar**)
-294 calories per roll**
Did they rise like yeast rolls do and have that yeasty taste?
I looked up this recipe on Lauren's blog, and the most interesting thing is what she says about sunflower seeds. She says you can use almond flour for this recipe, but she recommends grinding sunflower seeds. AND, as she points out, sunflower seeds are only $2-$3 a pound. :up:
There's a couple of photo's too, of course. I'm adding sunflower seeds to my iPad grocery list! :)
they have more of a bread taste...could be called yeast like but not like real yeast rolls but def best low carb bread we've had. We will be using this recipe for our bread.
It's certainly worth a try.
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