Bun Base Baking Mix (keto)

Basics, Breakfast, Egg White Bread, Keto, Recipies, Snacks, Uncategorized by nili
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Bun Base Baking Mix
Servings: 10 batches
Ingredients
  • 1kg (1000g) egg white powder
  • 5 tsp cream of tartar
  • 5 tsp redmond real salt
  • 80g arrowroot starch (optional)
  • 180g allulose
  • 100g unflavored gelatin powder
Instructions

  1. In a large bowl mix all of the ingredients together until fully combined.

  2. 140g of mix will make 1 large loaf of bread, 2 mini loaves or 8 hamburger size buns.

Here are 3 recipes that you can make using my Bun Base Baking Mix:

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Butter Buns 2.0 (using bun base baking mix)
Ingredients
  • 1 tsp honey 5g **can be replaced with 1 tsp inulin**
  • 1 1/4 cups warm of water (295ml)
  • 1 tsp active dry yeast
  • 140g bun base baking mix
To add after whipping:
  • 1 tsp butter flavor/extract
  • 1/4 cup butter powder (24g)
  • 3 tbsp acacia fiber powder (18g)
To add in the middle of the baking time:
  • 3 tbsp melted butter
  • flake salt
Instructions

  1. Preheat the oven to 325 degrees. Prepare a silicone hamburger bun pan by spraying with cooking spray. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the water mixture. Allow to stand for 3-5 minutes to allow the yeast to bloom. Add in the bun base baking mix. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low. Add in the butter extract, butter powder and acacia fiber powder and mix on low just until combined and no lumps are left. Quickly divide batter into the 8 wells of the silicone bun pan and bake for 15 minutes. Remove the buns from the oven, brush each bun with melted butter and sprinkle as desired with flake salt. Return the buns to the oven and bake for 10 more minutes. Allow the buns to cool in the pan for about 5 minutes. Optionally, dust with additional butter powder. These buns are best served warm. Enjoy!

Recipe Notes

Per bun:
Calories: 131
Total Carbs: 4.3g
Fiber: 2.2g
Fat: 6.6g
Protein: 11.9g

**Note: I don’t include the allulose carbs in the carb count because they are not absorbed by the body

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Fluffy Coconut Milk Buns (using bun base baking mix)
Ingredients
  • 1 tsp honey 5g optional **can be replaced with 1 tsp inulin**
  • 1 1/4 cups warm of water (295ml)
  • 1 tsp active dry yeast optional
  • 140 g bun base baking mix
To add after whipping:
  • 3 tbsp acacia fiber powder (18g)
  • 1 tbsp coconut milk powder (+ about 1 tsp more for sprinkling, if desired)
  • 1 tsp coconut extract, optional (use if you want to enhance the coconut flavor)
Instructions

  1. Preheat the oven to 325 degrees. Prepare a silicone hamburger bun pan by spraying with cooking spray. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the honey mixture. Let stand for 3-5 minutes to allow the yeast to bloom. Add in the bun base baking mix. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 3-5 minutes until you have stiff peaks. Reduce speed to low. Add in the acacia fiber and coconut milk powder and mix on low just until combined. Divide the batter into the 8 wells of the hamburger bun pan and bake in the preheated oven for 25 minutes. Remove from the oven and allow to cool in the pans for about 5 minutes. Dust with additional coconut milk powder if desired. These buns are best served warm. Enjoy!

Recipe Notes

Per bun:
Calories: 76
Total Carbs: 3.9g
Fiber: 2.2g
Fat: 0.4g
Protein: 11.5g

**Note: I don’t include the allulose carbs in the carb count because they are not absorbed by the body

 

Find the original recipe with all of the individualized ingredients here: http://indigonili.com/fluffy-coconut-milk-buns-keto-dairy-free 

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Olive Rosemary Rolls (using bun base baking mix)
Ingredients
  • 1 tsp honey 5g, optional **can be replaced with 1 tsp inulin
  • 1 1/4 cups warm of water 295ml
  • 1 tsp active dry yeast optional
  • 140 g bun base baking mix
To add after whipping:
  • 3/4 cup sliced kalamata olives, lightly dried with a paper towel **reserve just a few for sprinkling on top of the rolls
  • 2 tbsp chopped fresh rosemary **reserve just a bit for sprinkling on top of the rolls
  • 1/2 tsp granulated garlic
  • 6 tbsp Keto Olive Oil Super Powder (36g)
To add in the middle of the baking time:
  • 2 tbsp olive oil
  • flake salt
Instructions

  1. Preheat the oven to 325 degrees. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the water mixture. Allow to stand for 3-5 minutes to allow the yeast to bloom. Add in the bun base baking mix. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low. Add in the olive oil super powder, kalamata olives, rosemary and garlic and mix on low just until combined. Divide batter into the 8 wells of of silicone hamburger bun pan and sprinkle with reserved olive slices and rosemary. Bake in the preheated oven for 15 minutes. Remove the rolls from the oven, brush each with olive oil and sprinkle as desired with flake salt. Return the rolls to the oven and bake for 10 more minutes. Allow to cool in the pan for about 5 minutes. These rolls are best served warm. Enjoy!

Recipe Notes

Per bun:
Calories: 138
Carbs: 4g
Fiber: 2.4g
Fat: 8.5g
Protein: 10.2g

**Note: I don’t include the allulose carbs in the carb count because they are not absorbed by the body

 

Find the original recipe with all of the individualized ingredients here: http://indigonili.com/olive-rosemary-rolls-keto