I have to say this is by far the best version of PSMF bread I've tried yet...many thanks for sharing..also no gelatin or Xanthan so very nice texture no styrofoam
Ok this looks interesting. I made a recipe that everyone raved about, doing it exactly as shown, and it was disgusting. It was Indigo Nili's and I normally like her recipes but maybe I just don't like egg white bread. This looks like it may have potential, so I might try your recipe before I swear off it for good lol.
Hey girlfriend!! 👋 Your rolls look AMAZING!! Thanks for the tips for making them perfect every time! 👍 One tip I saw was to coat the entire scooper with coconut oil, and, because it is semi-solid, it stays on during the scooping, so you only have to coat it once. 😉 Love ya!! ❤💙💜 ~Lana
I love my egg separator I got from my friends thrift store. I got it next to nothing and it makes eggs separating so easy plus if you crack the egg on a flat surface you get a better crack evenly instead of a sharp edge crack. I’m definitely going to try your tricks. However I never did have an issue with the scoop and I didn’t even know there was an issue until I saw someone having an issue I think it was Maria and she started spraying it and I had never done that. I need to make some tomorrow so knock on wood that I don’t have problems now lol thanks for all the tips
Looks good! You you try to use coconut oil to lube up your scoop. You know like when we used to use good old fashion Crisco. That will help keep your buns from deflating with to much of the spray oil. Check out low carb spin recipe for buns. A newbie on UA-cam
Looks fantastic. Thanks for explaining why we have to keep it in the oven. I have some buttery sweet dough flavor that would go great with this. But I’m also missing pineapple, so I might use your link to buy that
@@HealthyAmbitions LorAnn buttery sweet dough emotion flavor. It rocks. I used to bake cakes and all of these things have been sitting off to the side. I finally decided to start using them. This one I used to use for challah
I keep them in a zip lock baggie on the counter and they last at least 5-6 days that way....they might last longer, but they always get eaten up by then, lol....I'd say if you know it will be more than 5 days, store half in the freezer and pull out when ready :)
I have to say (hopefully I'll be able to help someone else out there too) when I first started watching your video and I heard that you had a recipe link, I got so excited that I immediately went and copied the recipe link with my recipe copied app and started making them without finishing watching the video! In the recipe link, you say “Line a baking sheet with parchment paper, then using a large scoop or spoon that has been sprayed with avocado oil, scoop the batter into the pan with the buns just touching.” Well, that was disastrous. 😂 You describe the pan to use as a baking sheet (I assumed you meant sheet pan) with parchment paper. But then, in the video I see you used a 9 x 13 glass casserole dish. Ugh. 😩 I wish I had watched the video first. These ingredients are too expensive for complete fails. 😂 So anyway, I used a sheet pan and they all turned out flat as a pancake and almost one full cookie sheet of flatbread. I’m hoping once it cools, I can still cut it and use it as just that. Flatbread. I am going to give this recipe another try with the glass baking dish but somebody else might make the same mistake I did so hopefully I will save them the brutal disappointment of awful looking ‘not buns’. I appreciate you posting this video! Oh, and please update your written recipe on your website. There are other dummies like me out there I just know it. 😂
The only reason for the allulose is that it browns the bread. The mixed blend should still work, but may be a lighter brown. I actually only use a tablespoon unless I want a sweet flavor.
@@HealthyAmbitions well you said you didn’t know how it was pronounced. And trust me I don’t make tartare because it grosses me out. Did you know cream of tartar is also good for cleaning aluminum pans? We used to use it all the time. I worked 25 years in a school kitchen as a cook and manager feeding over 2000 kids a day. We know more tricks than the average cook lol. My dad was a chef in the 50s and 60s. He cooked my entire life and I’m 63. I wish I could ask him more questions about the old days because he has passed away. And we used to sit and talk about it a lot in my life but it’s funny when someone’s gone you want to ask them more. He bought it restaurant on my 18th birthday and taught me everything I know about cooking. I don’t even know a quarter of what he knew but I know enough. I think that’s what got me into trouble. I was 209 pounds when I went on keto in 2018
I have to say this is by far the best version of PSMF bread I've tried yet...many thanks for sharing..also no gelatin or Xanthan so very nice texture no styrofoam
Glad you enjoyed it!
This popped up on my feed and I’m so happy. I was looking for someone new with keto recipes. New subscriber. 🥰
Awesome! Thank you!
Me too! 😄
I've had trouble with it deflating so I'm definitely going to try this!
How'd it go after watching this video?
Ok this looks interesting. I made a recipe that everyone raved about, doing it exactly as shown, and it was disgusting. It was Indigo Nili's and I normally like her recipes but maybe I just don't like egg white bread. This looks like it may have potential, so I might try your recipe before I swear off it for good lol.
Bake them in the air fryer! 13 minutes, keep in another 13. Gives a much better outer crust
Shut the front door! Are you messing with me?? I'm totally going to try this, lol
Hey girlfriend!! 👋 Your rolls look AMAZING!! Thanks for the tips for making them perfect every time! 👍
One tip I saw was to coat the entire scooper with coconut oil, and, because it is semi-solid, it stays on during the scooping, so you only have to coat it once. 😉
Love ya!! ❤💙💜 ~Lana
Thanks for sharing!! I'll have to give the coconut oil a try next time!
@@HealthyAmbitions Great! 👍
I love my egg separator I got from my friends thrift store. I got it next to nothing and it makes eggs separating so easy plus if you crack the egg on a flat surface you get a better crack evenly instead of a sharp edge crack. I’m definitely going to try your tricks. However I never did have an issue with the scoop and I didn’t even know there was an issue until I saw someone having an issue I think it was Maria and she started spraying it and I had never done that. I need to make some tomorrow so knock on wood that I don’t have problems now lol thanks for all the tips
Thanks so much sunshine. Greatly appreciated. 💚🌞
You are so welcome!
Those look awesome. Love the psmf breads
Thank you and Me too! I eat about 3 rolls everyday, lol
Looks good! You you try to use coconut oil to lube up your scoop. You know like when we used to use good old fashion Crisco. That will help keep your buns from deflating with to much of the spray oil. Check out low carb spin recipe for buns. A newbie on UA-cam
Looks fantastic. Thanks for explaining why we have to keep it in the oven.
I have some buttery sweet dough flavor that would go great with this. But I’m also missing pineapple, so I might use your link to buy that
Buttery sweet dough flavor??? Shut the front door! I'm going to look this up now!
@@HealthyAmbitions LorAnn buttery sweet dough emotion flavor. It rocks. I used to bake cakes and all of these things have been sitting off to the side. I finally decided to start using them. This one I used to use for challah
Is cream of tarter and zantham gum the same??
They are not the same :)
Thank you for the volume measurements
I've always heard it pronounced
TAR-ter, like the sauce put on fish.!
TAR-ter is probably the correct one 😂😂
Do the eggs need to be room temperature?
Egg whites will whip up better if at room temp.
Question- How do you store them till the next day? Refrigerator or in a bag like the bread from store?
I keep them in a zip lock baggie on the counter and they last at least 5-6 days that way....they might last longer, but they always get eaten up by then, lol....I'd say if you know it will be more than 5 days, store half in the freezer and pull out when ready :)
@@HealthyAmbitions thank you very much! I made them yesterday and they are really good
Yay! Glad you enjoyed them!! I just made more yesterday! They have become a staple in my house :)
Looka great
Thank you!
I have to say (hopefully I'll be able to help someone else out there too) when I first started watching your video and I heard that you had a recipe link, I got so excited that I immediately went and copied the recipe link with my recipe copied app and started making them without finishing watching the video!
In the recipe link, you say “Line a baking sheet with parchment paper, then using a large scoop or spoon that has been sprayed with avocado oil, scoop the batter into the pan with the buns just touching.”
Well, that was disastrous. 😂
You describe the pan to use as a baking sheet (I assumed you meant sheet pan) with parchment paper.
But then, in the video I see you used a 9 x 13 glass casserole dish. Ugh. 😩
I wish I had watched the video first. These ingredients are too expensive for complete fails. 😂
So anyway, I used a sheet pan and they all turned out flat as a pancake and almost one full cookie sheet of flatbread. I’m hoping once it cools, I can still cut it and use it as just that. Flatbread.
I am going to give this recipe another try with the glass baking dish but somebody else might make the same mistake I did so hopefully I will save them the brutal disappointment of awful looking ‘not buns’.
I appreciate you posting this video!
Oh, and please update your written recipe on your website. There are other dummies like me out there I just know it. 😂
Greetings from medic Shirleygirl Beaverlodge alberta Canada
When mine cool, they sink in on the bottom. Why is that? I make them exactly how you explained.
Once the second 15 minute rest period is done, have you tried opening the oven door and leaving them in until the oven fully cools off?
The answer is yes. Allulose bothers me very badly in the lower intestine. It makes for a miserable next day
100% allulose? I have allulose/ monk fruit.
Just heard "a big fat no". Lol
The only reason for the allulose is that it browns the bread. The mixed blend should still work, but may be a lighter brown. I actually only use a tablespoon unless I want a sweet flavor.
I'll give that a firm "Maybe?" I haven't tried an allulose blend.
How long did you wait to eat them about a hour?
At least an hour, but longer is better.....next day and beyond is when they have the best flavor, IMHO 😉
@@HealthyAmbitions was that enough extract to taste the pineapple or would you use more
I felt like it was enough, especially since I also did the honey extract. If you are doing only pineapple, maybe add an additional 1/2 teaspoon :)
@@HealthyAmbitions doesn't taste more like Hawaiian rolls with both extracts did you think?
Tartare is a raw beef dish.
😂😂 I'm obviously not professionally trained in the culinary arts
@@HealthyAmbitions well you said you didn’t know how it was pronounced. And trust me I don’t make tartare because it grosses me out. Did you know cream of tartar is also good for cleaning aluminum pans? We used to use it all the time. I worked 25 years in a school kitchen as a cook and manager feeding over 2000 kids a day. We know more tricks than the average cook lol. My dad was a chef in the 50s and 60s. He cooked my entire life and I’m 63. I wish I could ask him more questions about the old days because he has passed away. And we used to sit and talk about it a lot in my life but it’s funny when someone’s gone you want to ask them more. He bought it restaurant on my 18th birthday and taught me everything I know about cooking. I don’t even know a quarter of what he knew but I know enough. I think that’s what got me into trouble. I was 209 pounds when I went on keto in 2018