It’s taken me a while to actually begin trying to make yeast breads with low carb flours. They don’t react the same as wheat flour, so it takes a bit of experimenting to get the recipes to work. My first success with low carb English Muffins worked out very well, so I thought I’d try a little experiment with flax muffin bread and see if I could make a crumpet. I actually got something that resembles a roll more than a crumpet. And the taste is wonderful.

I would recommend actually getting a low carb flour, such as CarbQuick baking mix, Bob’s Red Mill low carb baking mix or LC Foods English Muffin and Bagel flour, which I only used a small amount of in combination with other flours. I don’t think the yeast would work well with almond, peanut or coconut flour alone. Most of the flours are available from Amazon.com or Netrition.com or at some health food stores. Bob’s Red Mill might be in your grocery store.

So, on to the bread! By the way, you can add 1 tablespoon of wheat bran to give this more of a wheat taste. Remove 1 tablespoon of the flax meal.

Savory Flax Yeast Sandwich Roll

1 2/3 cups Carbquick
1/4 cup Flax Meal
1.5 teaspoons Baking Powder
3 tablespoons Oat Fiber (0 carb, 0 calorie)
1 teaspoon Sugar Substitute
1 teaspoon Salt
1 packet Active Dry Yeast
1/3 cup Buttermilk, warmed
1 tablespoon Dried Onion Flakes
1/4 cup Olive Oil
3 Eggs, large

In a small glass bowl or cup, add 1/4 cup hot (not boiling) water and sprinkle the yeast over the top. Stir in  sugar substitute. Set aside for about 30 minutes to let the yeast activate. They will get bubbly.

In a bowl, mix together the flours, baking powder and oat fiber, onion flakes and salt. In a large bowl beat the eggs, then add olive oil and buttermilk. Lastly, add the yeast mixture to this and mix it all in.

Add 1/3 of the flour mixture and use a wooden spoon to mix or use the paddle blade on your mixer or food processor. (I prefer mixing by hand.) When the flour is incorporated, add another third of the flour and mix it in, then the final third. The batter should be thick enough to drop from a spoon but not stiff.

Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour.

When the dough has doubled, prepare your baking pan. Use a baking paper (like parchment paper) or silicone mat on the bottom. I use eight English muffin rings — 3 inches in diameter– for containing the rolls. ( You can make your own from empty tuna cans or pet food cans by cutting out the bottoms.) Place the rings on the baking tray and spray the insides and bottom mat or paper with baking spray.

Sir the dough down, then spoon it into the muffin rings. It should take about two tablespoons in each ring. The dough will rise to fill the ring. Cover the rings with the plastic wrap or kitchen towel and place in a warm place to rise for about 30 minutes.

Preheat the oven to 350 degrees. Place rolls, which should be just about doubled in size, in the oven and bake for 20 minutes. Check to see if they are lightly browned. If so, remove from the oven. If you are going to heat these again, either in the toaster or a sandwich maker or toaster oven, then you want them slightly undercooked.

Makes 8 sandwich rolls

Nutrition Info per roll:
Calories 170   Fat: 13.6 g   Net Carbs: 2.9 g   Protein: 7.6 g

Originally POSTED BY RENE AVERETT AT 4/19/2013 11:45 AM