oat fiber bread

These oat fiber rolls are so moist and fluffy, you won&#39;t believe they are keto!  Plus, it&#39;s got the right amount of sweetener, just like soft brioche rolls.

Fluffy Oat Fiber Keto Bread Rolls

lupin flour

oat fiber ((28 grams))

tbsp powder sugar subsitute ((adjust to taste, or omit))

¼ tsp xanthan gum

salt

water ((max. 130°F/55° Celsius))

tsp rapid rise or instant yeast ((7 grams))

½ tsp honey ((to activate the yeast))

tbsp softened butter ((14 grams))

room temperature medium egg, beaten

oat fiber ((for handling and forming rolls))

Preheat your oven to 400° (200° Celsius)

In the stand mixer/wet ingredient bowl add yeast, water, and honey. Whisk until blended. Add butter and egg then whisk until well incorporated.

In a bowl add lupin flour, oat fiber, xanthan gum, salt, vital wheat gluten, and sugar substitute. Mix together until well incorporated.

Add dry ingredients to the bowl of wet ingredients. Attach bowl to stand mixer (if using) and begin to mix on medium speed with a paddle attachment. After 15 seconds switch over to the dough hook and knead the dough for 8-10 minutes.

After kneading, lightly oil a sheet of plastic wrap and loosely place it over the dough. Allow the dough to rise 40-45 minutes.

After rising, remove the dough and dust the baking pan and dough with oat fiber.  Divide into eight (8) balls.  Optional: cover with plastic wrap and allow to rise a second time for about 30 minutes.

Make criss-cross cuts on the tops of the rolls if desired.  Brush the rolls with an egg wash then bake for 10-15 minutes and until golden brown.  **Tent the rolls with aluminum foil halfway through the baking to avoid over-browning.

Allow the rolls to cool for 10 minutes before slicing.

2-ingredient oat fiber tortillas are flexible &amp; only 13 calories each! They are vegan, gluten-free, oil-free, keto friendly &amp; zero net carbs. Use them as a substitute for flour tortillas.

13 Calorie Oat Fiber Tortillas (2 ingredients, Keto, V, GF)

(72 g) oat fiber (NOT oat flour; see notes)

(15 g) whole psyllium husks

(236 mL) water

Stir the dry ingredients--oat fiber, whole psyllium husks...

Stir the dry ingredients--oat fiber, whole psyllium husks and optional salt--in a medium size mixing bowl.

Add the water to the bowl with the...

Add the water to the bowl with the dry ingredients. The dough will look very loose upon first mixing. Let it stand for about 1 minute and it will be thicken to dough consistency.

Shape the dough into an even round. Cut...

Shape the dough into an even round. Cut the dough into four equal pieces.

Roll each portion of dough into a ball....

Roll each portion of dough into a ball. Place one dough ball between two sheets of parchment paper and roll (using a rolling pin) into a 6 inch (15 cm) diameter tortilla. You can also use a tortilla press to flatten the tortillas (press between pieces of parchment paper).

Carefully peel off the top piece of parchment...

Carefully peel off the top piece of parchment paper. Place the tortilla in a cold nonstick skillet and peel off the second piece of parchment paper.

Cook over medium heat for 1-2 minutes until...

Cook over medium heat for 1-2 minutes until underside begins to dry. Flip the tortilla with a spatula and cook the tortilla for 1 minutes longer until the other side is also dry.

Remove the tortilla to a cooling rack to...

Remove the tortilla to a cooling rack to cool. Repeat with the remaining three pieces of dough.(Tip: Rinse the pan in cold water (and dry) in between tortillas to cool the pan. It is difficult to remove the top layer of parchment paper if the tortilla is placed in a hot pan.)

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Top 2 oat fiber bread recipes from across the web

The most viewed oat fiber bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed oat fiber bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine