Keto Flaxseed Buns

docs.google.com

subheading: DRY INGREDIENT:

Ground Golden Flax Seeds = 150 g / 1 ¼ cup

Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume before using as it will be more effective to absorb the water and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, you only need to use around 1 to 2 tsp. Please see this video about psyllium husk and powder for better understanding and success - youtu.be/_bnCwudgFt4) Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume before using as it will be more effective to absorb the water and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, you only need to use around 1 to 2 tsp. Please see this video about psyllium husk and powder for better understanding and success - youtu.be/_bnCwudgFt4)

Baking Powder = 8 g / 2 tsp (If using double acting, reduce amount by half)

Salt = ½ to 1 tsp

subheading: WET INGREDIENTS:

Eggs = 4 large egg whites (153 g) OR 2 whole eggs {The protein from egg whites helps to boost the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)

Apple Cider Vinegar = 28 g / 2 tbsp

Hot or Boiling Water = 100 ml / 0.4 cup for ground psyllium husk

= 50 ml / 0.2 cup for psyllium powder

Directions at docs.google.com

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