Gluten Free Keto Sub Sandwich Bread
This recipe is designed to teach everyone how to make quick and easy gluten free keto sub sandwich bread
Ingredients
- 2 1/8 cups almond flour or pumpkin seed flour
- 2 tsp coconut flour
- 1/4 cup psyllium husk powder
- 1/8 cup ground flax seeds
- 1 TBS baking powder
- 1 tsp seasoned salt
- 1 cup sour cream
- 4 large eggs, room temperature
- 1/4 cup oil
- 1 tsp cider vinegar
Instructions
- Preheat oven to 350 degrees. Place foil holders onto a large baking sheet.(see notes on how to make foil holders)
- Lightly spray each holder with cooking spray and use a paper towel to spread the spray over the inside of the holder. Set aside
- In a larger mixer bowl combine almond flour, coconut flour, psyllium husk powder, ground flax seeds, baking powder and seasoned salt.
- Whisk these together until the dry ingredients are fully combined
- Add 1 cup of sour cream and beat on low for 25 seconds or until all the dry ingredients are wet.
- Add eggs and beat on low 25 more seconds or until fully combined
- Add oil and vinegar. Beat on low 30 seconds or until fully combined. Let the dough rest for 10 minutes so the psyllium husk powder can absorb the moisture
- After the dough has rested it will still be wet but you should be able to scoop it.
- Use a cookie scoop or tablespoon and scoop 4-5 scoops of the batter into the center of each foil holder. Leave room at the top and the bottom for the dough to expand.
- Use a butter knife and gently shape the scoops into a log. Place in the oven and bake 20-25 minutes or until golden.
- After the rolls have baked let them sit in the holders for 5 minutes so the ingredients can fully set together. Then transfer to a wire rack.
Notes
This recipe yields about 5-6 buns.
1 serving equals 1 sub bun. 1 serving contains about 4 grams of net carbs.
Foil Holders: Cut 5 strips of foil into 12 x 4 inch strips. Fold each strip in half to make it 6 x 4 inches. Fold each strip around a rolling pin to create a cradle.