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Reviews Date of last review
3 Mon March 11, 2013
Recommended By Average Price Average Rating
100% of reviewers None indicated 8.3




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

Junior LCF Member

Registered: February 2009
Posts: 1
Review Date: Sat December 19, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 6 

Positive aspects of the product (pros): Flavor, texture
Cons: Lack of rise, difficulty of forming rolls

I decided to try this recipe in part because of the beautiful photos (and in part because there were no specialty products required, beyond Carbquick), but my finished product wasn't anywhere near as nice looking. As the recipe notes, it is very difficult to work with Carbquick dough, so even though I let my stand mixer's bread hook do the heavy kneading, I still had to form the rolls, and the dough isn't very cooperative, so my rolls were not smooth like the photos, and nowhere near as large because the dough didn't rise.

That said, the recipe is definitely right in its claim that the rolls have the smell, texture and flavor of the "real deal." I had one of these out of the oven, slathered with butter, and it was really good - so I will be working with this recipe to try to improve the dough's elasticity and rise.
Review Date: Wed April 25, 2012 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): fantastic
Cons: none

I made these hamburger buns today. They turned out great. I followed the directions and all went well. I am so happy to have a great tasting super low carb bun. Thank you!
Junior LCF Member

Registered: January 2013
Posts: 1
Review Date: Mon March 11, 2013 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

Positive aspects of the product (pros): Nice bread alternative for low carb rolls
Cons: None

Made these hamburger rolls and they came out great. However, the rolls were more the size of a large dinner roll. Just needed to roll them out slightly larger and flatter before baking.
I also tried using the same recipe listed above to make a loaf of bread in a bread machine. It came out great and was able to get 10 good size slices out of it. The only changes I made to the above recipe was to add 2 TBS olive oil, use 1 1/8 cups of water and 1/2 tsp of salt. Other than that all the rest was the same. I combined all the ingredients in a 1 1/2 to 2 lb. bread machine and set the cycle to Basic Medium which is 4 hrs. 10 min. on my bread machine. The result was a nice size loaf of bread, crispy on the outside, soft inside. Was able to get 10 slices with a net 3.2 carbs per slice.

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