I posted this recipe once already but it's SO perfect and SO good and SO easy to make oodles of different items out of that gol-darnit, if you are doing wheat-free or low carb, it's worth trying.
We've eaten low carb and sugar free off and on since 2003 and I wish so badly I found this recipe back then. This, with tweaks here and there each time is what I've been using for everything from pizza to buns/rolls, an English Muffin type bun, bagels, garlic bread, hamburger buns and brat buns... I use them when I'm craving a hot, filling breakfast sandwich similar to the McDonalds Egg McMuffin.
I just made yet another batch to make our favorite Italian Ciabatta Sandwiches tonight for dinner (photo below). If you haven't tried any versions of this yet (there are a kazillion of them on the web - all similar) then you need to.
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| Going to be sliced and filled as our traditional ciabatta sandwiches are; Italian style! |
Low Carb Dough
I tweak it a little everytime I make it. Sometimes I don't use xanthan, I add 2 T oat fiber 500 or whey protein powder, I use a little more less mozzarella cheese. It's a very easy to work with recipe.
1 1/4 c almond flour - fine grain, blanched
1/2 t xanthan gum - optional
2 T oat fiber 500 - optional
1 T baking powder
1 3/4 c shredded mozzarella cheese
2 oz. cream cheese
1 egg
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 OPTION: In a large mixing bowl place the almond flour, xanthan gum and oat fiber if you are using it, and baking powder. Stir just to blend. Beat the egg 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.
For BOTH options: 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. (Approximately 5 large buns/rolls to give you an idea).
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.
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| Make them as small or large as you wish |
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| I smash mine just a bit before banking so they are a hamburger bun shape |
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| I hate the lighting in my kitchen; it turns everything yellow. This is a bun fresh from the oven. |
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| Toasted with butter... yum. |
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| When I'm craving a hot, filling breakfast sandwich! These keep me stuffed til dinner time! |
