Welcome to the LCF Recipe Room! You can edit the recipes that you enter - as well as rate and give reviews of other recipes. Log in with your bulletin board account in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!


141256100_9736.JPG

 
Reviews Date of last review
Mon March 11, 2013
Recommended By Average Price Average Rating
No recommendations None indicated None indicated
141256100_9736.JPG


141256100_9736.JPG
supersize

141256100_9735.JPG
supersize

141256100_9746.JPG
supersize







Description: Versatile recipe that can be used for hamburger buns, hot dog buns, breadsticks or dinner rolls. This is a true bread item that has the smell, texture and flavor of the 'real deal'.
Ingredients: 1/4 Cup Flax Meal (0)
6 Teaspoons Vital Wheat Gluten (3)
2 Teaspoons Sugar* (8)
1 Cup Warm Water
1 Package Yeast (preferably Bread Machine) (0)
Dash Salt
3 Cups Carbquik (18)


*I always figure the sugar counts even though traditionally these are considered 'burned off' in the yeast growth. I have not had success with subbing Splenda in this recipe.
How To Prepare: Dissolve yeast and sugar in warm water. Let sit in warm place until bubbly (this is important to make sure your yeast is active). After assuring the yeast is active place all other ingredients in the bowl. Mix until ingredients are incorporated (it will look moist). Using a dough hook, knead dough for 7 minutes on low. Divide dough into 9 pieces for buns, 11 for breadsticks and 18 for rolls. I weigh the total dough and then divide and weigh each piece. Shape into round flat pieces for hamburger rolls and long round pieces for breadsticks and hot dog buns. Place on ungreased baking pans and let raise until doubled (about 45 minutes). I use the bread proofing cycle on my oven. Heat oven to 300 degrees and bake until golden brown (depends on what you are making but about 10-20 minutes. Important - let cool on the pan before removing!


Hints - add garlic and onion powder if you are making breadsticks.
Keep your dough warm while dividing, shaping and raising by covering with a towel (NOT greased poly wrap)
I have found hand kneading Carbquik is very difficult. I believe it is the main reason dough fails to rise.
I use Carbquik and Carbalose flour interchangeably in this recipe but if using the Carbalose add about 1 teaspoon olive oil for each cup substituted.
Baking at a low temp seems to keep these items from 'falling' when they begin to cool.
Number of Servings: 9-18
Carbs per serving - include all nutritional information if known: 3.25 Buns / 2.5 Breadsticks/1.5 Rolls
Preparation Time: 1 1/2 hours
Effort (Easy, Average, Difficult): Average
Junior LCF Member
 
Posts: 3
Registered: March 2009
Location: Minnesota



Powered by: Reviewpost
Copyright 2009 All Enthusiast, Inc.

Netrtion.com Featured Low Carb Products!
Please support our sponsor by purchasing your low carb foods at Netrition.com to ensure that we can continue to provide this LowCarbFriends.com service for FREE!

Low Carb Foods | Bulletin Boards | Reviews | Faces | Recipes | Home

Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.