I use sodium-free baking powder in these, otherwise they become little sodium bombs when using regular.
You know what surprised me the most? They rose perfectly! And they didn’t drop when removed from the hot oven. I couldn’t believe it!
The batch with chives + onions didn’t rise as much as the plain batches, but still fluffy as can be. I am impressed!
I made hot dog and hamburger buns out of a batch by splitting them in 10 equal portions which came out to just 105 calories and 1.5g NET carb each. WOW!
See how these are a bit puffier than the onion + chive ones? They stay like that!
Look at those gorgeous air pockets. That’s hard to get with gluten-free, yeast-free, much less NO grains.
I knew the recipe by heart after the first batch; It takes less than 10 minutes to prepare. The dough feels just like wheat dough, too! It’s stretchy and super easy to work with.
The steps I took to make it:
1. Preheated the oven 2. Added all dry ingredients to my KitchenAid Artisan mixer ; using the paddle, mixed on low until all the ingredients were well-incorporated 3. Added in the egg whites and mixed slowly until a thick dough formed 4. Then, I added in the boiling water and the dough really came to life! 5. Rolled out various bread roll shapes and sizes; placed them on baking sheets lined with Silpat mats and baked as directed
Follow her instructions! Don’t deviate from the recipe except to maybe add herbs and spices
They don’t taste very good without salt added. To reduce the sodium content, definitely use sodium-free baking powder
I use liquid egg whites to make life easier. Follow the package instructions for the whole egg white equivalent
They taste best hot from the oven or toasted before eating
Make a double batch and freeze. You’ll be glad you did.
Whether you’re low-carb, Paleo, gluten-free, all of the above or none of the above, you can enjoy a sandwich again on bread that actually tastes like bread!