Keto Vegan Bread - Crusty Buns

I've used lettuce wraps, fathead dough, and various other versions of keto homemade breads, but this crusty bun gave me back the burger indulgence that I was missing.
Keto Vegan Bread - Crusty Buns
I've used lettuce wraps, fathead dough, and various other versions of keto homemade breads, but this crusty bun gave me back the burger indulgence that I was missing.
Steps
- 1
Add all dry ingredients in a mixing bowl. Place aside.
- 2
In a separate bowl, add 2 cups of freshly boiled hot water, add 2 tsps of vinegar, mix well. (This step is just to create the correction ration of water to vinegar mixture, but I've never used the entire 2 cup mixture.)
- 3
Add oil in the dry ingredients, then pour in a small amount of the hot vinegar/water liquid and start kneading the dough. Add more liquid (a small amount at a time!) as you go till you reach a smooth and glossy texture.
- 4
Preheat the oven in 350°F. Gather the dough into a large ball and leave it to rest for 10-15mins.
- 5
Divide the bread dough into four portions and shape each portion into a ball shape. Place the dough balls on a greased baking tray. Press the dough balls gently to create a bun shape. Coat the top of the bread dough with oil. Sprinkle atop some sesame seeds.
- 6
Bake the bread dough in a 350°F preheated oven for 50-60mins till golden brown.
- 7
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