Soft Buns/Rolls are the best bread alternative you will ever taste!

We really take our time to make sure that our products taste amazing.

We carefully select the best natural, functional ingredients, organic where possible.

Do you like bread for breakfast but want to stay Low Carb and Gluten-free? Tired of serving burgers in lettuce wraps? Then look no further.

These are the best Low Carb buns/rolls to help replace bread in your Low carb & Gluten-free lifestyle.

This recipe is easy, filling and delicious.

These buns/rolls have a pleasing crispy crust with a soft, moist centre. Bulletproof recipe!

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  • It’s easy to digest with only a few ingredients

  • It doesn’t contain any gums or additives

  • We don’t use gas flush

  • It’s very filling due to their large size

  • It’s light and airy

  • It can be eaten with sweet or savoury topping – due to their natural flavour.

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  • It has a gentle crust

  • It has no eggy taste

  • It doesn’t change shape

  • It toasts like a real bread

  • It freezes perfectly

  • It’s versatile – the perfect vehicle for sandwiches, panini’s, eggs benne, BLT, burgers and all your favourite low carb meals

Your Dry Mix Instructions

To get the best result, please measure all ingredients precisely

INGREDIENTS:

  • 330g Egg White (I suggest you buy egg white; they are widely available in supermarkets).
  • 2 TBS Apple Cider Vinegar
  • 250g Boiling water

INSTRUCTIONS:

  1. To a medium bowl add 330g egg white and 2TBS apple cider vinegar. Whisk gently with hand whisk.
  2. Add Soft Buns/Rolls dry mix and whisk gently At this point the mixture will be very thick, so do not over mix.
  3. Add 250g boiling water and whisk until completely combined. Let sit for 10 minutes.
  4. Line baking tray with baking paper.
  5. Wet your hands and form 8 buns/rolls. Each bun/roll 105g.
  6. Sprinkle with the linseeds
  7. Bake in oven on 175C for 55 minutes. Don’t use fan bake.
  8. Once your buns/rolls are baked, place them on a rack (so they can get air flow) and leave them to cool down completely before eating.

PRACTICAL SUGGESTION:

  • One bag of egg white makes 3 batches. You can either be super practical and buy 3 dry mixes and make 3 batches of buns at the same time and freeze them.
  • Or you can divide your egg white into 3 batches and freeze 2 batches of 330g each for your next baking session.
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How to store Soft Buns/Rolls

Mesh Dome Cover

Soft Buns/Rolls can stay in the room temperature for up to 7 days covered
with a mash dome food cover.

Best for Summer – Fridge

in the summertime they will keep the best in the fridge – in airtight container lined with hand towel paper to absorb any moisture. Buns/rolls will last in the fridge for up to 10 days.

Freeze

Soft Buns/Rolls can be frozen to reserve their freshness for up to 3 months in a Ziploc bag. They thaw in no time.

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