I made these tonight for the first time and after seeing the batter and then the buns not rise much, I didn’t have much hope that they would turn out good. But to my surprise, after letting them cool on a rack for 30 minutes after baking, I cut them in half and was overjoyed by what I smelled and saw. The yeasty smell and the fine crumb just blew me away, y’all! The buns didn’t get very brown but that was ok by me, just saying. I cooked up a hamburger, slather some butter on the bun halves and ate away. Delish!! Thanks so much for this recipe. Hugs!
How do we spell perfection? N - I - L - I You are BRILLIANT!! Keep all Your amazing mad kitchen science skills coming!! We will watch!! LOVE the outro! Blues is The Best!!
Omg, just made these and they are so good. The first batch I made, the house was humid so the batter didn’t get thick enough. The second time, I put the air conditioner on and they came out just like hers. I omitted the butter flavoring/extract because it was too strong for my taste. The frozen shredded butter was enough. Amazing recipe!
Lemon cake. Use the basic recipe using 1 stick frozen butter. Buy a package of kool-aid unsweetened lemonade. I used 2/3 cup monkfruit in batter also .awesome cake! I then found and used a recipe for lemon curd frosting. I have used ground freeze dried fruits in past or smashed freeze dried blueberries. Chocolate cake is great too.
Always Interested in your bread experiments. I hadn’t eaten any form of bread in eight years until I started watching you and started making your bread to have a real sandwich after eight years I can’t tell you what a celebration it was, and still is!!!Thank you thank you thank you.
Can't wait to try this! They look amazing! I made buns (because I prefer the texture of them over protein loaf textures in general) with your version with the frozen grated butter - They were good fresh and I liked their taste and texture but I didn't care for how dark they got when toasted or the taste toasted from fridge or frozen. I'm thinking of using Swerve sweetener instead of Allulose and see if that solves that for me. We continue to benefit from your and other creators continued experiments and we're going to keep watching :) Thanks!
Love, love, love this recipe!!! Thank you DEARLY yet again!! Nili, you are the BEST EVERRRRR!!!!! Now I MUST make these!!! The eggs are going to be taken out TONIGHT and left on the counter to get to room temp! MORE butter needs to get frozen anyway because I am ADDICTED to your butter bread!!! I made 3 loaves last Friday and Saturday, one for me and 2 for a friend! I'll need another loaf for myself Friday! I AM going to try THIS recipe in bun form. It was suggested to me in past comments here before with your loaf bread, in order to 'proof' without any type of proofer, to turn the oven on, then turn it off. I have a feeling letting them sit in the oven for an hour may be pushing it...I'll find out unless anyone has any other suggestions? I cannot think of anything more? They're buns. I think they'll be easier because they are smaller than an entire loaf of bread? I'll let you know! These sure look DELISH!!!!! WOW!!!!! The texture is AMAZING!!!!!
So I made these yesterday and my buns flattened significantly during the proofing phase. 😢 After baking them, they were the thickness of cornbread. Any suggestions on where I might’ve gone wrong? Thanks for all your recipes, Nili! 😀
I finally got a Kitchen Aid stand mixer today. I absolutely love your recipe videos. It is so useful to see the whole process and what the end product should actually look like. All of your hints along the way are priceless as well. The experimentation you do, I sure do appreciate. Thank you! Now I need to order some of the ingredients to try out your buns etc. 🤗
I made these today, they turned out great!! My new favorite egg white bread!! For proofing, I used a heating pad on top of my stove, with the oven (preheating) door cracked open with a wooden spoon stuck in the door...I have made several of yours & others recipes and these taste the best. Thank you so much!
I’ve been eating lots of egg yolks recently so have been putting the whites in the dehydrator at 60 degrees centigrade for 10 hours. Once ground I will try using them in this recipe! Thank you for your time, effort and sharing!! 🥰 xxx
@@nataliaspinelli9747 yes! I ground the dried out pieces in a little coffee grinder. The powder was slightly coarser and darker colour than the commercial ones but it did make bread. Final decision for me was that I didn’t really like the bread though!!! 😂 tried it a few different ways and decided it wasn’t worth it…
I love this bread- I've been making it constantly. I have a friend who is dairy free- have you tried it with frozen coconut oil in place of the butter, or something similar? Maybe ghee (I think she might be willing to eat something made with ghee).
I hope to try these very soon. They look delish. I loved the butter bread w/o the yeast and haven't had the chance to try it with yeast yet, but i will. However, I think i will probably try the buns first. Thank you for all of your experiments for us.
I used a 9 X 13 pan but mine had a lot more space than yours because I didn't have the right size scoop. They came out flatter, but they were still delicious. Thank you so much for the recipe!
When I started baking bread nearly 50 years ago, we learned by trial and error as to what to look for in texture and feel of the dough. Even somthing as simple as letting the dough rise, an experienced eye over time let us know what was just right. In fact, I could tell if the flour would need more moisture and alter the amount of yeast used based on the last performance of my last batch. We did not have all of these gadgets we now have. I guess it really helps to get consistent success. I'll just keep watching your videos. That way I'll learn from your success. Not sure if I want to keep buying all of the new pans. I just dont have room in my 30 yr old kitchen. 🤣🤣🤣..not to mention a prooffer. I'd have to decide if I have to toss the crock pot, mixer, air fryer...and oh no..not the Keurig!!! Just don't have the cabinet space. Love your experiments. Keep up the food work.
Did You watch the video where she discussed the many options for proofing? Your air fryer may work depending on it's features. ?? She even told how to do in the oven. I use my dehydrator for yogurt & proofing. Another commenter said she uses a heating pad... You got this! 😅 Though I am awfully happy with results I get from her versions of the grated butter buns without proofing... Fast & Easy ☺️
@@PinkLady54 yes I did listen until the end. I used my oven when I use to bake bread to proof. It's not consistent in holding the temperature in the oven. It worked for the bread. The air fryer might work for my 8×8 pan. It's not big enough for anything larger. It would rise faster. Might try that suggestion. Then I'd heat up the oven while in the air fryer. Thanks. I'll try that. I'll go grate the butter for the freezer 🙂
@@marywhite8517 EXCITING!! Let me know how it goes! I think if that doesn't, maybe the heating pad with towels between & inside an ice chest or box & was well preheated... ?? Another vlogger Anita ketogenicwoman makes a more carnivore recipe but she has actually baked hers in an air fryer... Mine is too small but shopping for a bigger one to replace it & my convection toaster oven that is starting to give up the ghost. Baking was my first love in the kitchen; was it Yours too?
@@PinkLady54 I just love watching ketogenic woman. She is so calm in her presentations. I loved cooking anything. I started cooking at 9 yrs old. I loved canning, jelly making, and went through that period of grinding my own wheat to bake bread. I was one of those cook everything by scratch and then discovered using mixes to speed up cooking. As time went on I had to pull back on that because I was working outside the home. I love watching the videos. It sort of satiates my desire to cook. I dont cook much anymore. I've had problems with standing and basically became nearly disabled. I had back surgery to fuse 4 vertebrae a little over a year ago. I'm up and about and starting to cook more. Mostly I love the art even if I dont participate as often as I'd like.😁 Thanks for the encouragement.
@@marywhite8517 awwww... Sad that You had to go through all that but celebrating with You that You are getting some movement back. I also cook everything from scratch & make Everything I eat these days due to autoimmune disease. I saw my Mom blow beans all over the ceiling when I was young in a pressure cooker so I have always been afraid of them so never learned canning; plus with ADD I think it has too many steps for me?? I dehydrate & freeze for the quick fix 😂 I agree watching ppl make things teaches me & satisfies my urge to create also somewhat. If You like Anita for her gentlewoman traits have You watched Heavenly Fan? Also very relaxing approach & voice. Though her British accent & Asian face was hard to reconcile at first for my symmetrical brain. But she is a real treasure also for some dairy free options. My dis-ease says NO dairy & I am complying for the first time in my life... Hoping it makes a real difference one day. Thank You SO much for sharing Your struggles & triumphs! Do You like the EW bread as a rule? Have You had good success with Nili's tweaks? Ideas?
I want to try the yeast risen dough so badly but I do not have a proofing oven. I will have to play with the oven temp or the convection oven and see. They look so good. I love all the butter on your fingers. It glows!
Looks so yummy!!! Do you know a general carb count per roll? Hubby is diabetic and we have been enjoying your egg white bread recipes immensely! Which video do you recommend where you discuss adding the acacia pwd and arrowroot pwd... I've watched so many I need to review 🤦🏼♀️🥰🙏🤗 ps your L.Reuteri videos turned me in that direction, too, we are loving the taste of forst batch. 😋
I don't have acasia fiber to make the bread what can I substitute it for and if I can substitute it. I also wanted to know how to proof without a proofing oven.
Silicone conducts heat well? That's good to know. I don't usually bake (for obvious reasons), so I never used silicone molds for cake or such. And just intuitively I would have guessed the opposite. I use an airfryer, so the whole temperature thing is even more challenging
I love your videos. I wonder though, if you could explain why you add certain ingredients. In this case, the acacia fiber and the arrow root. Won't the arrow root powder add carb load? I'd like to understand. Thank you.
I have a gas oven, so I preheated my oven. This makes the top of my oven hot. I took a cardboard box and placed it over 2 burners. It trapped some heat. I got it to 100° and worked well for me. ♡♡ hope that give you ideas for your house. ♡♡
Have you heard of Victoria’s keto kitchen? She makes wonderful stuff if you don’t know her already. I haven’t made her stuff yet but I did get the ingredients for her flour
I saw her flour mix which has almond flour that is difficult for me to wrap my head around....its just me! I try hard to stay away from Dairy and nuts. It has helped me with keeping my weight intact.
Im fairly new to your channel and love it. Question-can I make and freeze the bread products after baking and allowing it to totally cool? Thank you for your work helping us learn this new way of using ingredients.
I did use gelatin but I don't think it's necessary so I leave it out. My bread is delicious. I use the same method for lining my pan and use large paper clips to hold the paper. pull after batter is in and before the oven.
Thank you for this recipe :) I don't have the acacia fiber powder and wondered what could be substituted? or if it can be. I have psyllium husk and powder. Thanks
Hi Nili! I made this recipe with hand mixer. They behaved like yours up to the oven. When I bake them the butter melted all in the baking pan and the buns themselves were totally flat and hard. Ayn thought?
i just bought a standing mixture delivered soon, hope my experiment goes absolutely simple! lol, and im working off grid, so no one will hear my screams over the oilfield rig
I finally got around to making these today and they are definitely the best yet! I made them in my mesh bun pan and had to pull them after 15 minutes at 325 degrees...is that normal? I also used a salad shooter and I grated the frozen butter right into my Kitchen Aid as it was running slowly. Worked great. Thanks for another great recipe Nili!
Q: have you tried a chocolate loaf yet?? Or cinnamon loaf?? I love, LOVE ❤ watching you experiment in the kitchen. Absolutely love the scientist in you ❤
I have a Cosori air fryer oven that has a dehydrator setting which goes down to 100⁰ and a ferment setting which goes down to 80⁰. I don't have a full size oven. With the cost of 'keto' breads and their iffy ingredients plus scarcity I'm going to try this recipe. I have the mesh bun baker.
I need lower carb options than arrowroot and acacia. Does anyone know if this will come out well if the acacia fiber powder and arrowroot powder are omitted? Has anyone substituted psyllium husk, xantham gum and/or vital wheat gluten? If so, how did it come out? TIA.
Instead of the Acaciflour, what else could you use? Asking for a friend😂😂😂😂😂. **** Can you proof in your oven, then just turn your oven up????? Still asking for a friend😂😂
We will continue to watch your Egg white bread videos. Thanks for your research.
Yes we will watch the videos especially with your kids popping in and out!
I concur ❤
I made these tonight for the first time and after seeing the batter and then the buns not rise much, I didn’t have much hope that they would turn out good. But to my surprise, after letting them cool on a rack for 30 minutes after baking, I cut them in half and was overjoyed by what I smelled and saw. The yeasty smell and the fine crumb just blew me away, y’all! The buns didn’t get very brown but that was ok by me, just saying. I cooked up a hamburger, slather some butter on the bun halves and ate away. Delish!!
Thanks so much for this recipe. Hugs!
How do we spell perfection? N - I - L - I
You are BRILLIANT!! Keep all Your amazing mad kitchen science skills coming!!
We will watch!!
LOVE the outro! Blues is The Best!!
Omg, just made these and they are so good. The first batch I made, the house was humid so the batter didn’t get thick enough. The second time, I put the air conditioner on and they came out just like hers. I omitted the butter flavoring/extract because it was too strong for my taste. The frozen shredded butter was enough. Amazing recipe!
Lemon cake. Use the basic recipe using 1 stick frozen butter. Buy a package of kool-aid unsweetened lemonade. I used 2/3 cup monkfruit in batter also .awesome cake! I then found and used a recipe for lemon curd frosting. I have used ground freeze dried fruits in past or smashed freeze dried blueberries. Chocolate cake is great too.
Has anyone made this in a loaf pan? It’s amazing how the look & texture is like real bread! Great job Nili!!!!
Check out all of her videos. She started making loaves.
Always Interested in your bread experiments. I hadn’t eaten any form of bread in eight years until I started watching you and started making your bread to have a real sandwich after eight years I can’t tell you what a celebration it was, and still is!!!Thank you thank you thank you.
Oh my, those rolls look BEAUTIFUL!!! Love how they kept their shape and actually rose some!
Can't wait to try this! They look amazing! I made buns (because I prefer the texture of them over protein loaf textures in general) with your version with the frozen grated butter - They were good fresh and I liked their taste and texture but I didn't care for how dark they got when toasted or the taste toasted from fridge or frozen. I'm thinking of using Swerve sweetener instead of Allulose and see if that solves that for me. We continue to benefit from your and other creators continued experiments and we're going to keep watching :) Thanks!
Always look forward to your bread videos! Thanks for your tireless experimentation!
We love your bread videos and your test kitchen!!! Please keep making them. Thank you!
21st century bread alchemy!!! Fascinating! Thanks for sharing your hard work.
Not losing interest. I’m obsessed. I haven’t tried proofing yet. I just really love my recipe.
I started using my cosori dehydrator for proofing. Works perfectly!
Love Love Love Your Bread Vids!!
Thank You So Much For Making Them!!!!! 🥰😋🥰
Looks like the perfect roll for Thanksgiving dinner! I better get on it and try it out this weekend ! Thank you for the recipe 😘
Love, love, love this recipe!!! Thank you DEARLY yet again!! Nili, you are the BEST EVERRRRR!!!!! Now I MUST make these!!! The eggs are going to be taken out TONIGHT and left on the counter to get to room temp! MORE butter needs to get frozen anyway because I am ADDICTED to your butter bread!!! I made 3 loaves last Friday and Saturday, one for me and 2 for a friend! I'll need another loaf for myself Friday!
I AM going to try THIS recipe in bun form. It was suggested to me in past comments here before with your loaf bread, in order to 'proof' without any type of proofer, to turn the oven on, then turn it off. I have a feeling letting them sit in the oven for an hour may be pushing it...I'll find out unless anyone has any other suggestions? I cannot think of anything more?
They're buns. I think they'll be easier because they are smaller than an entire loaf of bread? I'll let you know!
These sure look DELISH!!!!! WOW!!!!! The texture is AMAZING!!!!!
Weren’t these amazing!? Can’t believe how they looked & felt like real bread!! Do you know if this recipe can be made in a loaf pan?
So I made these yesterday and my buns flattened significantly during the proofing phase. 😢
After baking them, they were the thickness of cornbread. Any suggestions on where I might’ve gone wrong? Thanks for all your recipes, Nili! 😀
I finally got a Kitchen Aid stand mixer today. I absolutely love your recipe videos. It is so useful to see the whole process and what the end product should actually look like. All of your hints along the way are priceless as well. The experimentation you do, I sure do appreciate. Thank you! Now I need to order some of the ingredients to try out your buns etc. 🤗
Could you make a pizza crust with this dough? If not could you think about a possible recipe? Thanks for your persevere and creativity😘
FYI, 4 oz of butter = 7.66 gms of fat per roll (12 rolls) (for anyone wondering if these would still fit into PSMF macros).
Would you know how much protein per roll?
I made these today, they turned out great!! My new favorite egg white bread!! For proofing, I used a heating pad on top of my stove, with the oven (preheating) door cracked open with a wooden spoon stuck in the door...I have made several of yours & others recipes and these taste the best. Thank you so much!
Great idea!
I’ve been eating lots of egg yolks recently so have been putting the whites in the dehydrator at 60 degrees centigrade for 10 hours. Once ground I will try using them in this recipe! Thank you for your time, effort and sharing!! 🥰 xxx
Did it work????
@@nataliaspinelli9747 yes! I ground the dried out pieces in a little coffee grinder. The powder was slightly coarser and darker colour than the commercial ones but it did make bread. Final decision for me was that I didn’t really like the bread though!!! 😂 tried it a few different ways and decided it wasn’t worth it…
@Indigo Nili have you tried freezing these to see how the taste and texture is once thawed?
I love this bread- I've been making it constantly. I have a friend who is dairy free- have you tried it with frozen coconut oil in place of the butter, or something similar? Maybe ghee (I think she might be willing to eat something made with ghee).
You are amazing. I have learned so much from you, thanks so much 🥰. I always look for new videos from you 😊
Keep em coming 😍😁
I hope to try these very soon. They look delish. I loved the butter bread w/o the yeast and haven't had the chance to try it with yeast yet, but i will. However, I think i will probably try the buns first. Thank you for all of your experiments for us.
I love your bread videos. Thank you for sharing!❤
I love the bread videos too. I haven't found my holy grail yet; maybe this will be it!
Nili, you outdid yourself! Fantastic! I will watch whatever you make. So cool. ♡♡♡ Be well!!
Love your enthusiasm, can't wait, to try these!
These look amazing, the texture you achieve is quite mind blowing ……… 😮 guess I’ll be in the kitchen tomorrow. 😅❤
I used a 9 X 13 pan but mine had a lot more space than yours because I didn't have the right size scoop. They came out flatter, but they were still delicious. Thank you so much for the recipe!
I make these all the time. Every few days. I make hamburger buns. I use silicone bun molds. Perfect size for a hamburger.
Can’t wait to try!😋. Thanks Nili!😀
Can I substitute acacia fiber with same amount of psyllium husk fiber?
Can the acacia be omitted?
Yes! Been waiting for this one!!!
Hello, does anyone know if the 12g of acacia fiber powder can be substituted with some other fiber/powder? Thanks so much
Oh man, those look sooo good! 💙🦋💙
Could you add Pineapple Extract and make these like Hawaiian Rolls?
You are a true scientist!!!! Thank you for all your hard work and amazing recipes.
Definitely trying these, first thing tomorrow! 😍🥰🍞🧈
I'm salivating while watching.
My mom used to make this a lot :) thanks for reminding me! Lets keep sharing to each other 😀💪
Fabulous! Thank you so much 🤗👏👏👏👏
I can hardly believe that your recipes could be improved on but here you’re doing it again you amazing woman!🤗👏🙏👍
When I started baking bread nearly 50 years ago, we learned by trial and error as to what to look for in texture and feel of the dough. Even somthing as simple as letting the dough rise, an experienced eye over time let us know what was just right. In fact, I could tell if the flour would need more moisture and alter the amount of yeast used based on the last performance of my last batch. We did not have all of these gadgets we now have. I guess it really helps to get consistent success. I'll just keep watching your videos. That way I'll learn from your success. Not sure if I want to keep buying all of the new pans. I just dont have room in my 30 yr old kitchen. 🤣🤣🤣..not to mention a prooffer. I'd have to decide if I have to toss the crock pot, mixer, air fryer...and oh no..not the Keurig!!! Just don't have the cabinet space. Love your experiments. Keep up the food work.
Did You watch the video where she discussed the many options for proofing?
Your air fryer may work depending on it's features. ??
She even told how to do in the oven. I use my dehydrator for yogurt & proofing. Another commenter said she uses a heating pad...
You got this! 😅
Though I am awfully happy with results I get from her versions of the grated butter buns without proofing... Fast & Easy ☺️
@@PinkLady54 yes I did listen until the end. I used my oven when I use to bake bread to proof. It's not consistent in holding the temperature in the oven. It worked for the bread. The air fryer might work for my 8×8 pan. It's not big enough for anything larger. It would rise faster. Might try that suggestion. Then I'd heat up the oven while in the air fryer. Thanks. I'll try that. I'll go grate the butter for the freezer 🙂
@@marywhite8517 EXCITING!! Let me know how it goes!
I think if that doesn't, maybe the heating pad with towels between & inside an ice chest or box & was well preheated... ??
Another vlogger Anita ketogenicwoman makes a more carnivore recipe but she has actually baked hers in an air fryer...
Mine is too small but shopping for a bigger one to replace it & my convection toaster oven that is starting to give up the ghost.
Baking was my first love in the kitchen; was it Yours too?
@@PinkLady54 I just love watching ketogenic woman. She is so calm in her presentations. I loved cooking anything. I started cooking at 9 yrs old. I loved canning, jelly making, and went through that period of grinding my own wheat to bake bread. I was one of those cook everything by scratch and then discovered using mixes to speed up cooking. As time went on I had to pull back on that because I was working outside the home.
I love watching the videos. It sort of satiates my desire to cook. I dont cook much anymore. I've had problems with standing and basically became nearly disabled. I had back surgery to fuse 4 vertebrae a little over a year ago. I'm up and about and starting to cook more. Mostly I love the art even if I dont participate as often as I'd like.😁 Thanks for the encouragement.
@@marywhite8517 awwww... Sad that You had to go through all that but celebrating with You that You are getting some movement back.
I also cook everything from scratch & make Everything I eat these days due to autoimmune disease.
I saw my Mom blow beans all over the ceiling when I was young in a pressure cooker so I have always been afraid of them so never learned canning; plus with ADD I think it has too many steps for me??
I dehydrate & freeze for the quick fix 😂
I agree watching ppl make things teaches me & satisfies my urge to create also somewhat.
If You like Anita for her gentlewoman traits have You watched Heavenly Fan? Also very relaxing approach & voice. Though her British accent & Asian face was hard to reconcile at first for my symmetrical brain. But she is a real treasure also for some dairy free options. My dis-ease says NO dairy & I am complying for the first time in my life...
Hoping it makes a real difference one day.
Thank You SO much for sharing Your struggles & triumphs!
Do You like the EW bread as a rule? Have You had good success with Nili's tweaks?
Ideas?
You are brilliant 😊
I want to try the yeast risen dough so badly but I do not have a proofing oven. I will have to play with the oven temp or the convection oven and see. They look so good. I love all the butter on your fingers. It glows!
I set my dehydrator to 100….you could do this if you have one!
I have never made any of your bread recipes but I still watch the videos. 🤣 Someday,...and maybe this is the one!!
Looks so yummy!!! Do you know a general carb count per roll? Hubby is diabetic and we have been enjoying your egg white bread recipes immensely! Which video do you recommend where you discuss adding the acacia pwd and arrowroot pwd... I've watched so many I need to review 🤦🏼♀️🥰🙏🤗 ps your L.Reuteri videos turned me in that direction, too, we are loving the taste of forst batch. 😋
Yesss...love your recipes!
Love you Nili - You are one generous Spirit! Thank you and Hugz from your Northern neighbor in BC
Thank you so much for all your bread testing. This looks like a win win. Will try this😊
Those look amazing!❤
I don't have acasia fiber to make the bread what can I substitute it for and if I can substitute it. I also wanted to know how to proof without a proofing oven.
These buns make me crave cinnamon rolls.
Yes!! I was thinking about making them into sweet rolls!
Yes, enjoying!!!
Of course. You are a mad egg white scientist. 😆
Silicone conducts heat well? That's good to know. I don't usually bake (for obvious reasons), so I never used silicone molds for cake or such. And just intuitively I would have guessed the opposite.
I use an airfryer, so the whole temperature thing is even more challenging
Always I terested in your cooking baking experiments and all videos!😊
These look awesome! What would you suggest for those of us that don't have a warming oven? Appreciate all of your recipes and trials!!❤
I use an electric heating pad under dough to help it rise; just set it on low.
@@signalfire6691 That's a great idea!! Thank you for this!
@@signalfire6691 that is s great idea TY
I discuss several different proofing ideas in this video: ruclips.net/video/_elTYt_0SmA/видео.html
@@IndigoNili Thank you!!
Wow wow wow. Kudos to you!!!
Yeah‼️keep making the bread. I’m excited ‼️
I love your videos. I wonder though, if you could explain why you add certain ingredients. In this case, the acacia fiber and the arrow root. Won't the arrow root powder add carb load? I'd like to understand. Thank you.
What oven temp can you use if you don’t have a proofing oven?
I have a gas oven, so I preheated my oven. This makes the top of my oven hot. I took a cardboard box and placed it over 2 burners. It trapped some heat. I got it to 100° and worked well for me. ♡♡ hope that give you ideas for your house. ♡♡
Have you heard of Victoria’s keto kitchen? She makes wonderful stuff if you don’t know her already. I haven’t made her stuff yet but I did get the ingredients for her flour
I like her recipes, too! I made the biscuits and sausage gravy and loved them!
I saw her flour mix which has almond flour that is difficult for me to wrap my head around....its just me! I try hard to stay away from Dairy and nuts. It has helped me with keeping my weight intact.
She’s amazing .love her flours.
Can these be made successfully without the acacia fiber?
Looks amazing! Going to try to stuff this with a bunch of stuff and see how it turns out!
Always down for the eggy bread recipes! 🎉
Btw - Can I use psyllium husk powder in place of the acacia powder? Didn’t know if that made a significant difference or not?
These look awesome
Good job they look delicious 😋 🥰💜
Im fairly new to your channel and love it. Question-can I make and freeze the bread products after baking and allowing it to totally cool? Thank you for your work helping us learn this new way of using ingredients.
Yes! I slice the loaves and freeze in a ziplock freezer bag. Toast to thaw.
I did use gelatin but I don't think it's necessary so I leave it out.
My bread is delicious.
I use the same method for lining my pan and use large paper clips to hold the paper. pull after batter is in and before the oven.
Love your bread videos, so informative and well presented- top marks to you,
You are definitely the bread queen 👸 😊
I was thinking the same thing. Sliders 😊
Thank you for this recipe :) I don't have the acacia fiber powder and wondered what could be substituted? or if it can be. I have psyllium husk and powder. Thanks
I was waiting for you to do this 😅 thank you 😊
Thanks for all your hard work. And your blue eyes are beautiful. God bless!
Batter of the butter buns! Say it three times fast! 😂
Hi Nili! I made this recipe with hand mixer. They behaved like yours up to the oven. When I bake them the butter melted all in the baking pan and the buns themselves were totally flat and hard. Ayn thought?
Those look delicious for burger sliders or breakfast sandwiches. Love and Blessings ❤️🌹
i just bought a standing mixture delivered soon, hope my experiment goes absolutely simple! lol, and im working off grid, so no one will hear my screams over the oilfield rig
I watch your videos over and over. Question though: can you use Psyllium fiber instead of Acacia fiber?
Yes! ruclips.net/video/8EvPcxdVJKs/видео.html
Is there something you can use in place of the acacia powder, I do have oat fiber will that work
Yes, you can . Nili mentioned it in her previous videos.
Tip: if you have an instant pot with a yogurt setting or yogurt maker, you can usually proof most bread doughs in there.
can you use psyllium husk powder as a substitute for acacia fibre? I can't find it where I live.
omg! i’m going to make tonight!!
I finally got around to making these today and they are definitely the best yet! I made them in my mesh bun pan and had to pull them after 15 minutes at 325 degrees...is that normal? I also used a salad shooter and I grated the frozen butter right into my Kitchen Aid as it was running slowly. Worked great. Thanks for another great recipe Nili!
Those look delicious. Nice work.
Q: have you tried a chocolate loaf yet?? Or cinnamon loaf??
I love, LOVE ❤ watching you experiment in the kitchen. Absolutely love the scientist in you ❤
I don’t have acacia fiber. Would whole psyllium husk powder work?
I don’t remember the bread calling for acacia fiber? Thanks!
Ohhhh yeah, I can have bread again!!🤗🤗
Love your bread videos. Is it possible to use a dehydrator to proof bread?
Yes!!!! I did exactly that today! Set my dehydrator to 100 and the yeast foamed up AND the rolls rose a little like Nilis did
@@kellysnavely7903 thanks will try it.
I have a Cosori air fryer oven that has a dehydrator setting which goes down to 100⁰ and a ferment setting which goes down to 80⁰. I don't have a full size oven. With the cost of 'keto' breads and their iffy ingredients plus scarcity I'm going to try this recipe. I have the mesh bun baker.
I need lower carb options than arrowroot and acacia. Does anyone know if this will come out well if the acacia fiber powder and arrowroot powder are omitted? Has anyone substituted psyllium husk, xantham gum and/or vital wheat gluten? If so, how did it come out? TIA.
I used CHICKORY ROOT (1 TBSP) mine turned out fine.
Does instant yeast with the same measurements
Nili, would you make these into cinnamon rolls and make a video pretty please??!!!
Can acacia powder be replace with psyllium husk?
Instead of the Acaciflour, what else could you use? Asking for a friend😂😂😂😂😂. **** Can you proof in your oven, then just turn your oven up????? Still asking for a friend😂😂