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Message: <blockquote data-quote="ziggy_w" data-source="post: 1584654" data-attributes="member: 323454">Hi [USER=306119]@JenniferG[/USER],Thanks for your note. Here's my recipe -- if you decide to try it, let me know how it goes.I played around with the the keto-bread recipe from dietdoctor.com. It is quick, works everytime, and very flexible. Here's the link <a href="https://www.dietdoctor.com/recipes/the-keto-bread" target="_blank">https://www.dietdoctor.com/recipes/the-keto-bread</a>. Looking at the recipe again, however, I see that they have changed units. Before the units were in quarter cups rather than weighing the ingredients, which made it faster to measure everything. It takes me about 10 to 15 minutes to prepare the dough, plus extra time for rolling the dough out and baking it.Low Carb RollsFive ¼ cups of low-carb flour, dietdoctor uses almond flour, which is absolutely fine. However, I like to reduce the carb content a bit further, so below is the combination I use, which, by the way, makes it also a bit cheaper:   - ½ cup almond flour   - ½ cup lupin flour   - ¼ cup golden linseed flour ¼ cup psyllium husks + 1 tsp psyllium husks1 package cream of tartar baking powder1 tsp saltSpices:1 tsp ground ground caraway seeds1 tsp coriander seeds1 tsp black onion seedsSeeds to taste, for example:   - chia seeds   - sesame seeds   - linseeds   - pumpkin seeds2  to 3 cups of boiling hot waterDietdoctor also includes egg whites, however I found you don't need them.Directions:- Mix all the dry ingredients.- Boil water- Pour the hot water in the flour mix, add enough water to give it a regular doughy bread mixture. For rolls, the dough should be slightly wetter (if it is too dry, it won't rise well), for flat bread a bit drier.- Blend with spatula- take some of the dough and form a small ball, flatten it a bit, dunk in some low-carb flour (so it won't stick when rolling it out)- use a rolling pin and parchment paper and flatten it. Turning it often, so it doesn't stick and dusting it with low-carb flour whenever it becomes too sticky.- Since the psyllium husk makes the dough quite elastic, you can roll it to thinness of wraps, or leave it slightly less thin to use as a pizza base for example.- Bake in a pan or in the oven. (For really thin wraps, the pan works better; for slightly thicker bread, it will take approx. half an hour in the oven, rolls would take about one and a half hours in the oven).</blockquote>

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