Please see the description box below video (click down arrow on the right hand side and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Your videos are wonderful. Highly detailed, straight to the point, and I love it so much that you experiment with different seed/nut flours in your baking! It's amazing having alternatives to almond flour for all my keto baking and you've opened my eyes to using alternatives I've never thought of like sesame seed flour and pumpkin meal. Thank you so much and keep up the great work! Sending lots of love from Canada
I just finished making these delicious rolls. So good!!!! I will be making them more times as well!!! I would love to see a bread using the pumpkin meal
I'm living in Indonesia and Cider Vinegar is so expensive! Like $25 a small bottle. Could I substitute ordinary vinegar instead? Also, struggling to find phyllium husk, is there any other item I could substitute it for? You're always simply amazing!!
You can use white vinegar too. I highly recommend using psyllium husk as its a natural fiber and the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. It makes the bread more bread-like. Without it the texture will be crumbly and cake-like
Unfortunately ground pumpkin seeds dies not work well alone for bread hence, it has to be combined with other low carb flours. Please check out this recent video on different types of low carb flours for better understanding; ua-cam.com/video/pOwWSaaDjWg/v-deo.html You can try this version of pumpkin and sunflower seeds buns. These are lighter and fluffier ua-cam.com/video/Hd2I88cfcwk/v-deo.html
Hi I am wondering why the addition of coconut flour in this pumpkin seed flour bread recipe. I am out of coconut flour and want to see if I can omit this.
Ground pumpkin seed alone does not work as it can't absorb water well and turns out very dense and hard. Hence, I had to add coconut flour then it works well.
@@lowcarbrecipeideas Thank you very much for sharing this additional info. I have been meal-prepping today on the weekend by batch grinding the psyllium husk and pre-weighting the ingredients (my first time instead of using metric measurement for the key two ingredients: flour and PHP). I pre-assemble the bread mix by my weekly-bake in glass jars for the month ahead. As it turns out my self-ground sesame flour is much bulkier in volume and, it takes more Cup than noted in recipe. Whereas my PHP is much lighter in weight, it takes more TBSP than what’s noted on the recipe to yield the same weight. I am looking forward to seeing how this week’s baking turns out.
Hi there... just one question, please. I yielded only seven (7) 90g buns. What did I do wrong? I used 1C water minus 3 tsps. It seemed wet enough. Could that have been a factor?
For husk , I think u should just mention the weight , and should tell to be grounded. it becomes very confusing , like if I am grinding husk , then I should take 26 gm ?I am confused for all recipies. Please let me know. Thanks
Sorry you can't as the ratios are different, so it won't work. If you're looking for the lowest net carb content, try the coconut flaxseed buns, flaxseed buns, or oat fiber flaxseed bread. You can check out the BREAD playlist
@@lowcarbrecipeideas Thanks soo much for replying ,I only try your recipe because u don't tell to add additional fat, which unnecessary increases calories. thanks a lot.
I made them yesterday but turned out to be small and hard like canon balls, didn't rise at all. I used store bought pumpkin seed flour. Could that be the problem?? Otherwise I followed the recipe meticulously.
Frankly I have not tried store bought pumpkin seed flour as its not available here. It could be the cause as its super fine and more concentrated. You may need to reduce the amount of the flour then. I have received feedbacks where the buns turned out soft and fragrant which I reposted in my ig and fb. But she uses self ground pumpkin seed meal as shown in video.
Xanthan gum doesn't work very well for bread as i have tried it. It may work better together with psyllium husk but that wd defeat its purpose as you end up with 2 ingredients. Plus it needs little water and doesn't bulk up so the portion is much smaller. If you still want to try, the known ratio is 1 tsp Xanthan Gum to 1 tbsp psyllium husk. I wd highly recommend you use psyllium husk for greater result
I have not tried it so I am not sure whether it will work. With almond flour the bread will be denser. If you want to test it out, you can try with 250g almond flour
I made those recipes (brioche bread, brioche buns, pull apart rolls ...) a couple of times now and while they are all delicious, the bread/buns come out pretty dense and not fluffy. I'm really lost here.
@@tamaramigut8633 As long as they taste good - and they do - I don't worry too much. Still, a fluffy bread is a fluffy bread. Nothing can beat fluffyness.
Please see the description box below video (click down arrow on the right hand side and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Your videos are wonderful. Highly detailed, straight to the point, and I love it so much that you experiment with different seed/nut flours in your baking! It's amazing having alternatives to almond flour for all my keto baking and you've opened my eyes to using alternatives I've never thought of like sesame seed flour and pumpkin meal. Thank you so much and keep up the great work! Sending lots of love from Canada
So nice to hear from you ! Thanks so much for the compliments, its much appreciated ! Hope you give these recipes a try ...
Looks super yummy, definitely going to give them a try.
Me encantan sus recetas y lo mejor de todo es que salen todas tal cual las explica!!👍👏👏👏
fantastic recipe, i baked your pound cake, wt the almond flour version, it was heavenly. thank you very much.
Thanks so much for your feedback ❤
Wow I'm going to try your recipe it looks so good you're awesome at what you do
Increíble como te quedan! Hermosos. Ojalá me quedaran así
I love pumpkin seeds and this buns will be full of nutrients. Thanks for this wonderful idea. I will make them soon 👏🏻👏🏻
It's my pleasure and I hope you like it 😊
That's interesting Will have to try for the taste alone.
I just finished making these delicious rolls. So good!!!! I will be making them more times as well!!! I would love to see a bread using the pumpkin meal
Thanks so much for your feedback ❤ Do you mean you wd like a loaf bread for this recipe?
New sub I love your channel. So many great recipes 😍
Thank you 😊
Amazing, nice recipe.. I'll rebake
I love ! THANK YOU
ما شاء الله .تحفة تسلم ايدك👍
Assalaamou ALAYKOUM, yaa OUKHTII. Ouhibbuhaa had an, heya jameelah.
🤝,ana min seneghaal.
Amazing!! I do your coconut bread (I find the psyllium!!!), Thanks, and can I request you to make a coconut flour croissant? Thanks!
Thank you ! I have tried making keto croissants but unfortunately without much success as low carb flours are very different
Your videos are amazing,thank you.
You're most welcome ☺
🤤🤤 Bread! Thank you! 🤤🤤
I love you recipes!!you are so good doing this recipes;thanks for sharing,as I love bread this is an excellent alternative😋😁
Thank you 😊
Wowww
I will follow you!!! Subscribed
I'm living in Indonesia and Cider Vinegar is so expensive! Like $25 a small bottle. Could I substitute ordinary vinegar instead?
Also, struggling to find phyllium husk, is there any other item I could substitute it for?
You're always simply amazing!!
You can use white vinegar too. I highly recommend using psyllium husk as its a natural fiber and the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. It makes the bread more bread-like. Without it the texture will be crumbly and cake-like
What can I use instead of coconut flour ?thx
Have you tried any recipie just with pumpking seeds without coconut flour?
Unfortunately ground pumpkin seeds dies not work well alone for bread hence, it has to be combined with other low carb flours. Please check out this recent video on different types of low carb flours for better understanding;
ua-cam.com/video/pOwWSaaDjWg/v-deo.html
You can try this version of pumpkin and sunflower seeds buns. These are lighter and fluffier
ua-cam.com/video/Hd2I88cfcwk/v-deo.html
Hi I am wondering why the addition of coconut flour in this pumpkin seed flour bread recipe. I am out of coconut flour and want to see if I can omit this.
Ground pumpkin seed alone does not work as it can't absorb water well and turns out very dense and hard. Hence, I had to add coconut flour then it works well.
@@lowcarbrecipeideas Thank you very much for sharing this additional info. I have been meal-prepping today on the weekend by batch grinding the psyllium husk and pre-weighting the ingredients (my first time instead of using metric measurement for the key two ingredients: flour and PHP). I pre-assemble the bread mix by my weekly-bake in glass jars for the month ahead. As it turns out my self-ground sesame flour is much bulkier in volume and, it takes more Cup than noted in recipe. Whereas my PHP is much lighter in weight, it takes more TBSP than what’s noted on the recipe to yield the same weight. I am looking forward to seeing how this week’s baking turns out.
Is that grinder available on Amazon?
Unfortunately not but you could get other multi grinders from Amazon
I measured using a scale but got 8 balls of only 80g each. I’m wondering if I did something wrong.
Like like like 👍
Hi there... just one question, please. I yielded only seven (7) 90g buns. What did I do wrong? I used 1C water minus 3 tsps. It seemed wet enough. Could that have been a factor?
Yes if you reduced the water it will affect the size of the dough..Also all weighing scales are different
For husk , I think u should just mention the weight , and should tell to be grounded. it becomes very confusing , like if I am grinding husk , then I should take 26 gm ?I am confused for all recipies.
Please let me know. Thanks
It's mentioned in the full written recipe that the husks must be ground until half its original volume. So 26 g is after grinding.
Can i not use coconut flour? I beed it as low calorie as possible
Sorry you can't as the ratios are different, so it won't work. If you're looking for the lowest net carb content, try the coconut flaxseed buns, flaxseed buns, or oat fiber flaxseed bread. You can check out the BREAD playlist
Mine turn out dense and heavy too. Wonder is it because i use cold eggs?
Did you use store bought pumpkin flour or self ground pumpkin meal?
@@lowcarbrecipeideas use self blend. Question - 1 1/2 cup pumpkin seed after before blend? I measured after blend
can i make it in bread loaf kind , not in a bun shape.
Sorry you can't as the ratio will be different for loaves. But recipe for loaves can be made into buns.
Let me try and make the loaf and if successful I will make a video of it
@@lowcarbrecipeideas Thanks soo much for replying ,I only try your recipe because u don't tell to add additional fat, which unnecessary increases calories.
thanks a lot.
Can you do pasta?
I do have pasta video using shirataki noodles
Can i use cold eggs or room temp?
It's best to use room temperature eggs but using cold eggs is not fatal
😯❤ I need to find psyllium husk asap
I found the psyllium husk in the pharmacy department
Amazon sells it
Metamucil is psyllium husk
Please get the original psyllium husks which can be used for baking, not those in supplement form as they may be flavored so its not suitable.
Thank you all!
I made them yesterday but turned out to be small and hard like canon balls, didn't rise at all. I used store bought pumpkin seed flour. Could that be the problem?? Otherwise I followed the recipe meticulously.
Frankly I have not tried store bought pumpkin seed flour as its not available here. It could be the cause as its super fine and more concentrated. You may need to reduce the amount of the flour then. I have received feedbacks where the buns turned out soft and fragrant which I reposted in my ig and fb. But she uses self ground pumpkin seed meal as shown in video.
Thanks for your feedback which helps me understand that it may not work well with pre ground pumpkin seed flour unless the ratio is adjusted
@@lowcarbrecipeideas I'll give it another go because otherwise they're really tasty.
@@katalinth That's great and please let me know the outcome and any adjustments made thanks
How did t go?
👏👏👏👏👏👏👏
Can i replace psylium husk with xanthan gum,if can how much gum to use
Xanthan gum doesn't work very well for bread as i have tried it. It may work better together with psyllium husk but that wd defeat its purpose as you end up with 2 ingredients. Plus it needs little water and doesn't bulk up so the portion is much smaller. If you still want to try, the known ratio is 1 tsp Xanthan Gum to 1 tbsp psyllium husk. I wd highly recommend you use psyllium husk for greater result
Can i replace the coconut with almond flour
I have not tried it so I am not sure whether it will work. With almond flour the bread will be denser. If you want to test it out, you can try with 250g almond flour
@@lowcarbrecipeideas Thanks, I'll try 🙂
@@aladdin6578 please let me know how it turns out thanks 😊
Mine did not rise. 🤔
Did you use self ground pumpkin seeds meal or store bought pumpkin flour? Did you use self ground psyllium husk or pre ground psyllium powder?
I made those recipes (brioche bread, brioche buns, pull apart rolls ...) a couple of times now and while they are all delicious, the bread/buns come out pretty dense and not fluffy. I'm really lost here.
Same here.. guess I’m not a bread maker
@@tamaramigut8633 As long as they taste good - and they do - I don't worry too much. Still, a fluffy bread is a fluffy bread. Nothing can beat fluffyness.
Without eggs