Reddit reviews Anthony's Vital Wheat Gluten Natural, 4lbs, High in Protein, Vegan, Non GMO, Keto Friendly
We found 2 Reddit comments about Anthony's Vital Wheat Gluten Natural, 4lbs, High in Protein, Vegan, Non GMO, Keto Friendly. Here are the top ones, ranked by their Reddit score.
Premium Vital Wheat Gluten - Keto FriendlyHigh in Protein, Improves elasticity and texture of doughMade from 100% Natural Wheat GlutenThe Natural Nemesis of Gluten Free - A staple for making vegan and vegetarian meat alternativesMain Ingredient in Meat Alternatives like Seitan
Pillowy soft on the inside, delicious all the way through. Mmm....buns.....
Ninja edit: these are meant to be burger/sandwich buns, but if you want dinner rolls, feel free to cut them into 8 or 10 pieces instead. Also, if you prefer seeded buns, brush the tops with an egg wash right before baking and then sprinkle the seeds on top.
Ingredients:
14 g whey protein isolate (source)
57g carbalose (source) Also, this is the lowest carb version available. Do NOT use carbquick))
118g resistant wheat starch (source)
42g vital wheat gluten (source)
.5 tsp xanthan gum (source)
.75tsp salt
2 eggs, at room temperature
2 tbsp butter, cut into small pieces, at room temperature
3 tbsp sour cream, at room temperature
.5c warm water
.5 tsp syrup (corn syrup, maple syrup, or honey will do)
2tsp instant yeast
Note: if you are new to keto breads, a high carb syrup is used to feed the yeast. Don’t panic! It gets eaten by the yeast and turned into tasty yeast farts. None of it remains.
The method:
Mix together the dry ingredients in a bowl, except the yeast.
In the bowl of a stand mixer (or other bowl), combine the water, syrup, and yeast. Use the paddle attachment, but keep the dough hook around, you’ll need it later. Turn on the mixer for a few seconds to dissolve the syrup, but don’t worry if there’s clumps in the yeast. Add in the eggs and sour cream, and turn on the mixer again to combine. Don’t worry again about clumps of yeast, clumps gonna clump.
Sift the dry ingredients into the bowl, then turn on the mixer again, medium speed. After about a minute things should be coming together. At this point, start adding in the butter, a piece at a time, letting each piece get mostly incorporated before adding the next (10-30 seconds between each addition). This goes much quicker when the butter is soft, so it’s important to not skip that step.
Let the mixer run for about a minute after the last bit of buttery goodness, then scrape down the sides. Switch to the hook, and run the mixer for about 6 minutes. The dough should be soft and not particularly sticky (it may stick to your hands, but will come free with little effort). If it’s too sticky, try kneading it with the hook for a bit longer before you try adding more flour.
Once the kneading has been done, place the dough into an oiled bowl, turning it to coat, cover the bowl, and let it rise until it’s nearly double. It happens quickly – for me it’s usually about 20-30 minutes. Dump the dough out on a work surface and divide into 6 portions. Shape those portions into flattish balls, tucking and pinching the dough on the bottom if needed.
Place the dough balls on a baking sheet covered with a silicone mat or parchment, setting them about ½” apart. Let them rise again until nearly double, again about 20-ish minutes for me (YMMV). Meanwhile, preheat your oven to 375, and when they’re ready bake them for 20-25 minutes. Let them cool before cutting them open. Then do cut them open and stuff them with deliciousness!
Nutrition per bun: 212 cal/7.2g fat/14.5g protein/21.4g carbs/17.4g fiber/4g net carbs
Just buy it online, i get this one https://www.amazon.com/Anthonys-Gluten-Natural-Protein-Friendly/dp/B07V8169YS/ref=mp_s_a_1_3?keywords=vital+wheat+gluten&qid=1566921833&s=gateway&sr=8-3