January 31, 2018

Low Carb, Wheat Free Buns and Rolls - (Perfect for my egg, cheese & bacon breakfast sandwich!)

Last week I posted the recipe I made for our favorite low carb version of pizza  but I mentioned I also made part of that recipe into some buns/rolls.  This is a recipe that is made about every week in some way, shape or form because it's so versatile.  We've used these for a morning low carb version of an English Muffin, into bagels to use with cream cheese, topped them with garlic and cheese to go with our garlic and butter mussels and shrimp scampi, used them with a low carb spaghetti and lasagna, cheeseburgers and as you can see in the photo below, I use them when I'm craving a hot, filling breakfast sandwich similar to the McDonalds Egg McMuffin.

Low Carb Dough

1 1/2 c (heaped a little) almond flour - fine grain, blanched
1/2 t xanthan gum - optional
1 T baking powder
2 1/2 c shredded mozzarella cheese
2 oz. cream cheese
2 eggs

You have two choices for mixing; either your electric mixer with a bread dough hook, or in a food processor.  (Actually you could mix/knead it by hand too... I guess there are 3 options)  FIRST: In a large mixing bowl place the almond flour, xanthan gum and baking powder.  Stir just to blend.  Beat the 2 eggs briefly and add them to the bowl.  Do not mix.  SECOND option is to do the same but put it into the bowl of your food processor with the S blade in place.

In a microwave safe bowl place the mozzarella cheese and cream cheese.  Microwave until the cheese is melted, stirring once.  This can take 2 minutes depending on your microwave.  Pour the cheese into the bowl of almond flour mixture and eggs.  Mixer Option:  Using a bread dough hook, mix and knead until it forms a dough, scraping down the sides often to help blend.  Processor Option:  Pulse off and on for a couple seconds each and then for about 7-8 seconds at a time until the dough comes together. Remove to a piece of parchment paper. Divide the dough into as many pieces as you wish for what you are making.

This recipe can make pizza crusts, bagels, hamburger buns, rolls, etc.  Divide your pieces up.  Roll each piece into a ball and place on parchment on a baking sheet.  I press mine down a little to form a 'hamburger bun' shape.  Bake at 400 for approximately 12-18 minutes - but base it on your own oven's baking personality.  Some are hotter than others.  Cook until they are puffed up, golden brown and brown on the bottoms.  Let them sit for a couple minutes then move to a wire rack to cool completely.  (You don't have to do this, but if you let them cool completely on the parchment they can trap moisture and get too soft and moist and tend to wrinkle.)

Slice them into hamburger buns, etc. and use them in various ways for toasting, garlic bread, etc.

Make them as small or large as you wish

I smash mine just a bit before banking so they are a hamburger bun shape

I hate the lighting in my kitchen; it turns everything yellow. This is a bun fresh from the oven.

Toasted with butter... yum.

When I'm craving a hot, filling breakfast sandwich!  These keep me stuffed til dinner time!

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