These are a winner!! Filling, nutritious, high fibre, low carb, high protein bread made with our Burger Bun mix. I love our low carb bread rolls just as they are on the pack but sometimes I really want a nice seedy option for a sandwich or breakfast.
These low carb bread rolls are so quick and easy to make and they keep well in the fridge in an airtight container. They are soft so you can readily fill them and eat them on the go if you need to. Apart from anything it’s really nice to have a soft gluten free bread option that you don’t need to toast if you don’t want to!
These are a winner!! Filling, nutritious, high fibre, low carb, high protein bread. I love our low carb bread rolls just as they are but sometimes I really want a nice seedy option for a sandwich or breakfast.
These low carb bread rolls are so quick and easy to make and they keep well in the fridge in an airtight container. They are soft so you can readily fill them and eat them on the go if you need to. Apart from anything it’s really nice to have a soft gluten free bread option that you don’t need to toast if you don’t want to!
The low carb gluten free sandwich pictured here is my version of a Dean & DeLuca tuna filling - it uses carrot, mayo, red onion, celery, parsley, lemon, salt and pepper.
Pre-heat oven to 180˚C and line a baking tray with baking paper.
Combine burger bun mix with the seeds, water and egg. Do this in your stand mixer or in a large bowl so that you can get your hands in there if you need to.
Mix very well!
Divide the dough into six portions. Using wet hands to do this will make the dough easier to handle as it is quite sticky.
Form each portion into a ball, place on the baking tray and flatten, leaving ~5cm between each bun.
Bake for 55-60 min.
Place the tray on a wire rack to cool – the buns will be a bit soft in the middle so please allow them to cool completely before cutting and dressing with burgers, avocado or something else delicious!
Note: Buns are best stored in an air-tight container in the fridge.
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