The Best Low Carb Rolls/Bread You've Ever Had!

A staple item in most of our lives is bread, and just because I'm eating low card didn't mean I was willing to go without bread in my daily life. And I'm sorry, but most of the choices out there were either not good enough and/or ridiculously expensive. I was determined to make great tasting, great textured low carb bread. I wanted it to taste like it came from your local bakery without knowing it was low carb.

I'd be lying if I said this was an easy recipe to develop. It took at least 12 failed attempts until I found a base recipe to start with and then another 8 failures to perfect it. It started with Low-Carb Scams' low carb bread recipe that I found on Pinterest. I refined and altered it to come up with an ingredients list in the right ratios I was looking for, so I would have consistent results, and combined them with the techniques from Alton Brown's bread recipe. Two large zip top bags of bread crumbs later I had a bread recipe I was happy with. And then one day I realized it made out-of-this-world rolls and I was a happy chick.

This is a low carb roll and bread that has the perfect taste and texture; no one will know you're eating low carb. It takes time, but it's worth it. And they makes great buns for sliders and low carb bread crumbs.

Number of Servings: 16

Ingredients:

2¼ cup Carbquick

2 tbsp honey

1 tsp sugar

¼ cup vital wheat gluten

1 pk active dry yeast

½ tsp guar gum

½ tsp xanthan gum

1 tsp salt

¼ cup ground golden flaxseed meal

1 cup bottled water

2 pks. Splenda (optional)

Directions:

1) Combine ¾ cup of Carbquick and ½ package of the yeast. Dissolve honey and sugar in 1 cup of the warm water. (Don't use sweaters in place of sugar, they kill yeast instead of feeding it). Mix with dry ingredients in a storage container; cover and refrigerate for at least 12 hours and up to 3 days. The longer it sits the more flavorful your bread will be (I normally let mine sit for 24 hours).

2) To start your bread, add flaxseed to ¼ cup warm water, stir and let sit for 5-10 minutes. (It will become gelatinous). I grind mine in my coffee grinder to make it extra fine.

To make using stand mixer:

3) Place the remaining Carbquick, remaining yeast, vital wheat gluten, Guar Gum, Xanthan Gum, (2 pks. of Splenda to bring out the honey flavor, if you want) and salt into the bowl of a stand mixer, add the flaxseed mixture and mix with paddle attachment until completely combined. Add the starter from the refrigerator. Mix the mixture on low for 2 to 3 minutes until it comes together. It will be sticky. Remove the paddle and cover the bowl with a kitchen towel and allow to rest for 15 minutes to fully hydrated.

4) Attach the dough hook and knead the dough on medium speed for 15 minutes. The dough will be slightly sticky to begin with but will be soft and smooth in the end.

5) While the dough is kneading, pour 2 cups of the boiling water into a shallow pan and place on the bottom rack of your oven and turn the oven light on. This will create a worm, moist environment.

6) When kneading is done, place your dough on the counter and hand kneed for about a minute and form into a large ball. Your dough will only rise once, so we will go straight to forming your rolls. Using a dough scraper or large knife, cut your ball into quarters. Roll each piece into a ball and cut into quarters again so that you end up with 16 pieces. Roll each into a ball by rolling each on the counter in a circle with the palm of your hands; then continue rolling with your hands cupped. This will create smooth flat-bottomed balls; place on a baking sheet, cover with kitchen towel and set on the rack above the pan of water in the oven and let rise until doubled in size, approximately 1 to 2 hours.

7) Remove kitchen towel and pan of water from oven and turn on to 350° F. and bake for 15 to 25 minutes or until internal temp is 190°.

8) Once the rolls are browned and spring back to the touch, remove from pan and place on a cooling rack. Let cool then slather with butter or fill with your favorite deli meat or mini burger and enjoy.

To make using food processor:

3) Follow directions 1 and 2 above then place the remaining Carbquick, remaining yeast, vital wheat gluten, Guar Gum, Xanthan Gum, (2 pks. of splenda to bring out the honey flavor, if you want) and salt into the food processor, add the flaxseed mixture and pulse to combine. Add the starter from the refrigerator through the top with the machine running into the dry ingredients. Run processor for at least a minute adding any additional water or Carbquick as needed 1 tablespoon at a time. Dough should hold together, have a loose consistency and should not be sticky on your hands. Allow to rest for 15 minutes to fully hydrated.

4) Before kneading, pour 2 cups of the boiling water into a shallow pan and place on the bottom rack of your oven and turn the oven light on. This will create a worm, moist environment.

5) Once rested, run the processor for 2 minutes or until a smooth ball forms. Remove from processor onto counter and knead for 10 minutes. The dough will be slightly sticky to begin with, but you will know you’re done when it turns soft and smooth.

6) When kneading is done, form into a large ball. Your dough will only rise once, so we will go straight to forming your rolls. Using a dough scraper or large knife, cut your ball into quarters. Roll each piece into a ball and cut into quarters again so that you end up with 16 pieces. Roll each into a ball by rolling each on the counter in a circle with the palm of your hands; then continue rolling with your hands cupped. This will create smooth flat-bottomed balls; place on a baking sheet, cover with kitchen towel and set on the rack above the pan of water in the oven and let rise until doubled in size, approximately 1 to 2 hours.

7) Remove kitchen towel and pan of water from oven and turn on to 350° F. and bake for 15 to 25 minutes or until internal temp is 190°.

8) Once the rolls are browned and spring back to the touch, remove from pan and place on a cooling rack. Let cool then slather with butter or fill with your favorite deli meat or mini burger and enjoy.

Serving Size: 16 rolls

Loaf of Bread

This loaf as the taste and texture of normal sandwich bread.

1) Follow above mixing directions, when kneading is done form into a smooth cylinder, equal to the length of your loaf pan with flattened ends and place into your pan. Set on the rack above the pan of water and cover with a kitchen towel. Allow to rise until doubled in size, approximately 1 to 2 hours.

2) Remove kitchen towel and pan of water from oven and turn on to 350° F. Gently slash a line down the center of the dough approximately ⅓ inch deep. Bake for 40 to 50.

3) Take out of oven once the bread reaches an internal temperature of 190° F, or when tapped it sounds hollow. Remove from pan and place on a cooling rack and allow to sit and cool for 30 minutes before slicing.

Makes 1 loaf (16-20 slices)

Nutritional Info: Servings Per Recipe: 16

Amount Per Serving: (1 roll or slice)

Calories: 63.8

Total Fat: 3.2 g

Cholesterol: 0.0 mg

Sodium: 149.4 mg

Total Carbs: 10.3 g

Dietary Fiber: 6.7 g

Total Net Carbs: 3.6

Protein: 4.6 g