I've been adding 2 Tbsp of oat fiber instead of the arrowroot powder or acacia powder only because I found several bags to use up in my pantry. I really like how the buns turn out with the oat fiber. I also like to add caraway seed and chopped green olives occasionally. Yum! Instead of making a big container of base, I measure out the dry ingredients for several batches in either individual little storage containers or baggies. Then I know each one has the exact premeasured ingredients. Then I only have to measure out the butter powder and egg yolk powder when the time comes. I will have to give the gelatin a try now. Very interesting. Thanks!
Thanks for sharing! I do the small prepacks just like you - I thought also it would be easier to grab that instead of having to weigh the base again! And thanks for sharing on oat bran fibre sub - will try that! I was wondering what I could do with the packs I have in my cupboard!
I use oat fiber as well for the same reason. I also use cornstarch instead of arrowroot because it's what I have. I checked the carbs and it's basically the same.
I just made the non-dairy recipe with the olive oil power and OMIGOSH! I brushed each bun with butter flavored olive oil and sprinkled the Malton salt on top and left out the olives and rosemary. So amazing!
Today I made the buns as all the needed ingredients came as well as the mold. What can I say - they are heaven. Really. I am on keto for 2 years, and I tried all possible keto bread recipes. I did not like any of those. These buns are the closest to real dough, to my taste they are even better. The buns taste very similar to regular bagels, the density of the dough and the taste. They are wonderful, thank you SO MUCH, you gave me hope that there is life on keto!
The only question I have is how do you store them? They get wet in a regular plastic bag, it doesn't affect the taste though, I put them into the toaster for a minute and it helps but curious whether you have any secret to share on how to store?
Thank you. My beef gelatin(protein essentials) lists 1 Tbsp @ 7g (so 70g for the mix) but I went with the 100g for the batch as I've never made bread before. The rolls were extremely dense. I've since adjusted the gelatin and the rolls came out softer. Thank you again. You've made it easy for this non baker to make bread
Okay note that I am singing this...Indigo Nili thank you from the bottom of my heart . That butter powder is so good I made my first loaf today already ate four slices with two made a sandwich MISSED THOSE SO MUCH I can't thank you enough for your efforts. Thank you!!!
Hi Nili!!! My daughter and I really are really big fans! I love your mathematical genius, and my daughter loves Levi 😂 she runs away with my food as well! 😆
I can’t say this enough! THANK YOU! THANK YOU! THANK YOU for all of your experiments with these recipes for those of us who don’t have the time or the money to experiment like this! THANK YOU!!!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
I just made your butter buns, i had a tuna fish sandwich and then i had buttered toast. Very good. I think the addition of the butter extract really gives it serious flavor.
I just received my acacia fiber and gelatin and will work on the single recipe tomorrow. Thanks so much for your math work on the batch and single recipe! 😁
OMG! OMG.! I made them they are super delicious I have no words to describe this happiness thank you, thanksgiving you, thank you 😊 by the way I added 1/2 tsp of stevia glycerite and brush the bun with melted butter and keto maple syrup my family love it 😊
OMG! You are SO talented Nili and So easy to Watch, just incredible. I’m new to keto but I’ve been following you only for a couple of weeks AND already threw out everything not keto in my pantry. Also have bought 90% of your favorite things on my Amazon acct. Just a little info on me…I’m over 65 and this Keto thing is just for ME here in my home, but will absolutely be telling my friends All about It for sure!! I have been following “Low Carb Love” for about 5 weeks and that’s how I got involved with Keto then onto “Keto Upgrade” she is Amazing with Deserts… but she mentioned you, and that’s my journey thus far…Lol…😂 THANK YOU for Everything You Do!!! 🥰🥰
OMG, these buns are so good. Can't wait to have them as a sausage & egg biscuit for breakfast. This will also be great as a hamburger bun. So excited. Thank you for sharing your amazing recipes.
We cut arrowroot out completely because we discovered that it causes my husband to get the hiccups everything he eats the bread with that in it...we love how the bread turns out with Acacia Powder!
@@lauraa2877 yeah there is something definitely to it! Every time he ate it he immediately started to hiccup and he didn't do that before adding arrowroot and he doesn't do it anymore now that it's been removed.
I don’t have this bun pan, so I used my muffin pan with parchment paper and added cinnamon with sweetener and a few pecans in the middle. Amazing. Thanks again Indigo. Your recipes are 🏆
Thank you for posting these recipes. I’ve made the recipe 4 times. Only the first batch was delicious. I think it must have something to do with the weather. Nothing else was different. That first time they were so delicious I’m determined to keep trying. Thanks again for posting these, you’re a lifesaver!
Oh, I love it! If weather affects 🍞bread baking….then count me in. I have been watching Wendy and Nili since last September, 2021, and 🍞🧈🍞🧈🍞🧈🍞 I HAVE YET TO BAKE A LOAF OF BREAD THAT TURNS OUT LIKE NILI’s! All of my breads flop! They taste great but they do not rise to glorious heights! Not at all! Gladys, Toronto🇨🇦
Just made butter buns 2.0 and made a breakfast sandwich. These are the best! Melt in your mouth delicious without any unpleasant texture. Hallelujah! Thank you Nili!!!
I have enjoyed watching you figure out the recipe for bread. I am wanting to do the buns but I do not have the acacia fiber powder yet. I have it on order but it will not be here until later. Can I substitute it with the Arrowroot powder or can I omit it?
Hi Indigo, I made you this recipe and it was great! I did reheat them in the air fryer for 1 minute at 300 and then when I sliced it in half, I noticed the middle was damp too. So, I replaced it in the air fryer for another minute at 300 and it came out like a mild toast! It was great too! Thanks for the great recipe!
Just made a batch, and they are lip-smackin good! I only have my hand mixer right now, because my big Kitchen Aid is still in a box in our storage room after our recent move, so I didn't get the egg white mixture as whipped as it could have been. The buns deflated after i took them out of the oven, but that didn't diminish the flavor or texture. Am making some fried chicken breasts, and we'll have crispy chicken sandwiches for supper! Thanks for doing your science experiments, so we don't have to!
Tonight I tried Butter Buns 2.0. The only 2 things different were, I forgot to put in the butter extract and added about 1/2 to 2/4 tsp baking powder. The batter didn't deflate hardly at all and I'm telling you it was like eating a Wonder bread bun!!!! I'm seriously blown away how much it's like real bread. THANK YOU NILI!!! You've nailed it!!!
I have been meaning to tell you that I love this bun base baking mix. The butter buns are wonderful, but I am also really enjoying the coconut buns (and I am not a big fan of coconut!) These are so light and yummy and fewer calories so I can have more! :) Thank you for all your experiments and wonderful outcomes. I wouldn't even know where to begin so please keep doing your magic.
I finally made these buns. I wasn’t so enamored with the bread. Pretty good, but I got carried away with the sucralose. Think I’ll put them sliced under the broiler with “cinnamon sugar!” I’m looking forward to the yeast rising buns. Thank you so much for all your continuing efforts!
Super important question: have you ever tried to make DONUTS from the egg white base? Either baked or in the air fryer…? I’m not a kitchen chemist like you are but I would love to know how you think its best to tackle that one!
Ok. You might need a Nobel Prize… EVERY prize, in fact! lol am SO excited to try this!!! My husband is enjoying the sitcom that plays out in my kitchen, as I try and try and fail and fail at keto bread. I think he’s amazed that I keep trying. He usually cleans the kitchen TWICE when I’m cooking/baking. lol. (Is that not the best, though?! lol 😳🌪🥰).. So…. While people are asking about other ingredients, have you done bread (or other things) with cottage cheese? Tofu? Parmesan? I don’t like the stinkier Parmesan, but there’s one that comes in small, clear tubs (here, in NS) that smells so much like bread. . Thank you for doing this work and sharing it. Honestly, keto and TH-camrs have literally saved my life. I have a heart defect that doctors said would require a transplant (that’s where this thing usually progresses). My odds of dying increased 6% per year (starting at 53 or so). Amazing how fast those 6%s add up, by 60. I lost count of how many cardiologists I had. I was getting nowhere with weight loss, at the time, until I got into keto. There are always so many awesome ideas to try, and delicious treats, I’ve felt no need to ever quit. My husband has been loving the ‘surge’ of baking, and it’s great having him do it with me. So… after lots of heart medicine and a pacemaker, I was not getting worse, but just ‘level.’ Within a few months of keto and my treadmill, my next appointment at the Transplant Clinic, my heart and fitness were SO improved, I would no longer even need to be a patient of the Heart Transplant Clinic! Lots of happy hugging and tears that day! 💖💗 We’ve been kinda drifting off of it. He’s been lots less strict all along. I’ve been on a ‘carb bender’ since Christmas. And YOUR recipes, that I’m so excited to try, have already brought me back to the commitment I can’t afford to lose. Sorry this went on too long. Did I mention… THANK YOU! 😍💖🥰
Wow Tamara you’ve been through the eye of the storm and come out the other side too! Only others that have had chronic pain like me or very serious you can’t mess around with this kinda things can truly understand what someone else has gone through. So I just wanted to let you know I think it’s absolutely incredible the changes you made to save your life and my goodness girl I’m so thrilled for you!! My hubby too is amazing I only have enough “spoons-do you know what I mean by that, if not let me know and I’ll explain later) energy to try to baking a loaf of bread or a pan of rolls and then by the time I get them in the oven I’m sooooo exhausted and dripping in sweat it looks like I took a full shower in my clothes! So I have to change out of everything into a clean dry set and then I can go sit down. Hubby then goes in and does the dishes and cleans the whole kitchen the way I like it. We began on keto about three years ago because my hubby was diagnosed as a diabetic he had spent the past 11 years worrying and carrying for me making me my salads with protein for every meal or getting my plain Greek yoghurt that I sweeten with a tablespoon of my homemade chia seed blueberry jam (delicious by the way)it’s so decadent it shouldn’t even be considered breakfast but it is mine and because I haven’t used real sugar in years to bake with I usually will use Allulose or erythritol or a blend. Anyway I’ve been serious about keto for the past three years and when I made the decision what I did was go through every cupboard and cabinet and pitched all the processed food that I had and all the non-keto things I gave the majority to family and the rest went to a food bank. Now I’m showing him to make some of these cool keto concoctions himself because if anything ever happened to me I’d hate it if he went back to his old fast food ways of eating all the time. Used to upset me so much to eat that stuff but we all have to make our own choices and he would prepare me the healthiest of meals and then he’d run out and pickup fast food for himself. So I truly believe he was so focused on caring for me he was neglecting his own health and that’s pretty common from what I’ve heard. So he still slips once in a while but when he does it’s mostly a decent keto choice so I’m fine with that. But we used enjoy going out to a nice restaurant and have a nice meal and then go for a handholding stroll. But we got tired of the miserable servers that just wanted you to eat up and get out so she could make her next tip. Plus this was all before covid too. So we decided to put the money to quality ingredients and make it ourselves rather than going out and we both love it! Sorry for the long story just wanted to let you know there’s another Canadian(think that’s what the NS stands for? Nova Scotia?)that wants to let you know I think it’s incredible all you’ve done and don’t beat yourself up over Christmas just recognize it for what it was and any lessons learned and keep moving forward!!! I know you’ve got this!!! Congratulations on coming back to good health again! If you ever want to chat let me know. 🥰🙏🏻🇨🇦❤️🌈
Leanne, 💗, I have degenerative disc disease in my back, and fibromyalgia, diagnosed 20 yrs ago. (also, believe it or not, a brain tumour - benign but needed radiation… heart failure (unrelated) discovered right after). So everything has a different ‘snowball effect,’ for m, that often even those who ‘get it,’ don’t really get it, at times. We’ve had a bit of a hard time with family, especially around last Christmas…. I know that’s been part of my “carb/chocolate” SPREE. A “cheat day,” turned into a “cheat month,” as we survive the ‘phases of grief.’ This video… your encouragement and understanding… This bread I’m so excited to try… Is the reset I’ve needed. And the idea of pre-made mix… especially the comment on the video, suggesting making it in separated, ‘per loaf’ or single recipe baggies… Will be even better. Like… A LOT! Writing this and reading your story, has made me - just now - realize how awful I feel, after a month of carb frenzy. I thought it was just the “snowball” of grief and its phases. But… DUH. 🤦♀️ I KNOW it’s from diet, now. I know because before being so “un-keto,” I have had 2 or 3 YEARS (I make connections slowly! 🤷♀️) of feeling so much better. Even flare ups of pain were lessened - and passed more quickly, because I had the stamina and empowerment to keep moving, getting things done, etc. I’m really feeling happy & excited to take my life back, knowing I’m on the right track. Thank you both, for the life-changing work put into developing these recipes, and for the boost of understanding and support. So kind. And never underestimate the power of kindness. I’m so grateful… 🥰💞💖
@@tamarajans Tamara my dear I believe we are kindred spirits. My delay in replying to you is because I have been in hospital the past week in order to experience a medication reset because I was on an extremely high prescription by doctor and I never misused medication. I took it on time when I was instructed to do so. Despite that and with my stubborn streak of refusing to have the medication increase they estimate for the past three years it hasn’t been working for me at all. During that time I realize I spent a lot of time with my brain trying to ignore the pain. I always thought I was putting a “good face” on it until one day my hubby commented “you don’t smile like you used to anymore” well that was all the push I needed to go in hospital to have this medication reset. For the first time in three years I’m pain free!!! I still have to pinch myself because the new medication was just approved in Canada two years ago! So things really do happen when they are supposed to! Of course this medication works totally different and is thousands of times safer then what I had been taking. I’m soooo amazed and believe it’s a miracle! Would you believe my biggest problem now with being pain free, I still have to pace myself because my muscles aren’t strong enough to do all I want to do. But that will come I just have to take it easy and just keep doing a little more each day. But being pain free now I feel soooo lazy sitting around it’s so strange but an amazing feeling. I’m so glad you are coming back to keto because it’s been fantastic for me. I’m I guess what most would call strict keto because when I first began I was dirty keto and then I thought well whenever I don’t eat properly my whole body suffers so why am I continuing to do that. It just wasn’t logical and I’m a very logical thinker. So at that point is when I cleaned out everything and make everything from scratch. We eat a ton of lettuces because I grow them all myself hydroponically in my own DIY setup. It’s fantastic to be able to cut your own lettuce to make a fresh salad and pick a few vine ripened cherry tomatoes and sweet peppers and I even had one cucumber plant producing a new one every week. All of those veggies I’m growing indoors hydroponically with a few grow lights and it’s easy and way better than house plants because these ones feed us! I completely agree with you about the never underestimate kindness it seems at times there is so little in this world and so much suffering. That’s my biggest problem with us all wearing masks we cant receive a smile from a random stranger everyone appears to be looking down these days. So I bought a mask that has a big toothy smile on it and I love seeing the eyes of others who see it and I can hear them giggle or chuckle and that always warms my heart knowing I have someone else a chance to smile even sometimes through the tears.
@@tamarajans Tamara, I forgot to mention I also have degenerative disc disease and I’ve had five back surgeries to date and until last Friday had lived with pain on a daily basis despite extreme high doses of pain meds which we estimate had stopped working three years ago. I was diagnosed with DDD back some 25+ years ago and had my first back surgery by an older experienced doctor that I thought with how busy his waiting room was must be an incredible doctor. I couldn’t have been more wrong. So after a very bad experience and with pain continuing I found a new surgeon recommended by a colleague that I will forever be greatful for. Because this surgeon was in the large city I had to travel to but wow he was amazing every back surgery since I’ve had with him unfortunately the last two involved complications unrelated to the surgery and for some weird reason the pain had not gone like it previously had. I don’t want anymore surgeries I’ve spent way too much time in hospitals and laying flat in bed because I couldn’t get up. I went to something called a Pain Management Assessment and they gave me a laundry list of things I could do to improve my pain. That was five years ago. At that time they told me I needed to do the medication reset in hospital but I just wasn’t ready for that. I have now completed every single recommendation and I’m so glad I did and stuck with it. When something isn’t working we have to be able to look for new possibilities because in the world of pain management things are changing pretty fast! Which I think is amazing. I truly believe we are kindred spirits my dear. I pray you are able to find what I have through keto. My God bless you and your entire family and keep safe.🥰🙏🏻🇨🇦🌈
The original butter bun recipe added egg yolk powder at the end. It is not included in the 2.0 version. Is the egg yolk powder no longer used for your “updated” butter buns? Cheryl
Has anyone ever tried making these buns without the hamburger silicone pan? I was thinking of just using an ice cream scoop like the way she does with the Hawaiian Sweet rolls. Please answer as I would like to make these asap without buying another pan. Thank you😊
Thank YOU for ALLLLL these AMAZING bread recipes!!!! They are the BEST!!! I LOVE your TH-cam channel AND your recipe blog! I clicked on Acacia Powder and it went to Amazon, a different product than the first, THANK YOU!!! I signed up for Subscribe and Save for this product (the last one is no longer available - thank you for finding a GREAT replacement!) I feel the Acacia Powder takes this bread to a whole NEW LEVEL!!! It's a "game-changer" for this bread in EVERY recipe! It truly does take away the chokey feeling this bread can tend to have! I just got the unflavored beef gelatin powder and am anxious to try that next! Please do not stop thinking of more recipes for this bread! I love ALL your different ones! It's so NICE to have bread again on Keto without ANY guilt!!!
Made your bun recipe today I’m so proud they came out so perfect, well almost perfect. I got distracted and forgot the shaved butter 😔 but nonetheless they came out nice I added the salt flakes and sesame seeds they look like store bought buns. Thank you for this recipe ❤️
This recipe sounds great! I was wondering, have you tried adding the buttermilk powder that Wendy, uses? I bought that and now, I’ll get the acacia powder. Somewhere, in all this kitchen science, we will have bakery quality buns and bread. Also, do you keep your little jar of yeast in the refrigerator? I love how you and Wendy, come up with evolutions of this bread. You girls are the best and talk about the genius of each other. That is so refreshing, in this age of division. I’m with you both, as I think others are. You girls stride and shoot for getting a pinnacle recipe for the benefit of our community. I love my kitchen scientists!! My love to you and your family!!! 😁❤️😘
I bought buttermilk powder on a while this week to add in to the loaf recipe and really liked it! I make double batches and as I recall I lessened the butter powder to 24g and added 2T of the buttermilk powder for my first go. The loaves turned out great with really nice flavor and tenderness.
@@Chet_Thornbushel I really like the buttermilk powder too! I also ordered sour cream powder. I wonder how that would taste? I think Nili, has issues with dairy, so she won’t be able to try it. We don’t want her tummy upset.
Discovered your channel today through a Bamboo fiber search. For your Butter biscuits w/ bamboo fiber recipe, why use butter powder instead of melted butter or something else? I had never heard of it before. Looking forward to making these biscuits 😊
Thank you, love all your videos especially the 2 days one. For the longest time I had a hard time understanding lean days , you made it so clear. Can you tell me the size of the container where you put the mix.
Wow! This one turned out so much better for me. The original one was quite dense, but these are much fluffier and will make excellent bfast sandwiches!!
Dear Nili, If the following British Spice Blend, created in the early1800’s provides the spot on taste of a Hot Cross Bun (without the Fruit). Do you think this blend could be added to your 2.0 buns to create an Easter treat. A post from the Daring Gourmet reminded me of this spice blend that my mother used to bake with when I was very young. Except they forgot one ingredient. Cardamom. All spices are in ground form. BRITISH SPICE BLEND: 1 tbsp cinnamon 2 tsp all spice 2 tsp nutmeg 1 tsp cloves 1 tsp ginger 1 tsp coriander 3/4 tsp mace 1 tsp cardamom And perhaps a tiny pinch in a steaming mug of coffee be delicious? Happy Easter🥚 Gladys🇨🇦
My first batch of buns in the oven.....I used a combination of your 76 recipes😂 and Janet Greta's basic base after watching you make 🎉 Donuts. I hope it's edible......uggggg just realized I forgot the SALT😮
Hi Nili. Can I replace the acacia fiber with bamboo fiber on a 1:1 basis? (I have every ingredient on hand except acacia fiber.) Or do you recommend something else I can replace it with?
I haven’t tried the butter buns yet. Still missing the butter powder and the acacia fiber powder. They are on my amazon list and in the cart. Just haven’t sent them through yet. Can’t wait. My husband saw I left a bit of crust on a plate, he ate it and loved it and now he wants to eat my bread. I told him he couldn’t have it as he can eat real bread but he wants it! Noooooo! When I make this version he is really going to want these buns! He said the buns and slices look so good. They do. I have been refrigerating them and I take a few out and put them in the air fryer 340 degrees for 2 minutes. Works well for me. I find not only does it dry out the top but gives it a nice flavor and texture,
Wow. Thank you for an amazing recipe. I omitted the acacia powder because I don't have any. So delicious and I am looking forward to eating a burger or sandwich more than I should be😉. Also made your gelatin parfaits and they make a great dessert or snack.
Can you give me an idea how to do this recipe with liquid egg whites as opposed to the powder, …finding it hard to use so much powder due to cost…thanks
Can this recipe be modified at all to make into a loaf? I love these buns and prefer these over any of the egg breads so far?? I think the butter flavor makes it taste so good!
I made these today and they are super legit! I didn't have the butter extract and I didn't brush the tops with butter or add the flake salt only because I wanted to taste the naked bun. I will add those next time though. The ONLY issue I had was that every time I took a bite of my breakfast sandwich the bun stuck to the backs of my front teeth. Does brushing the tops with butter prevent that? I did eat my bun very fresh out of the oven as well, does that factor in? Thank you so much Nili for all of your tireless work on these recipes. I truly appreciate your hard work. (ps. the only other thing that may have been an error is that I think I whipped my egg white batter too long cuz it was really thick and really stuck in my beater...would that affect the stickiness of the top?)
I have made without gelatine and xenthan gum and with erythritol , very good, love them ,baking in fan oven 140 degree, no yeast, thank you,smacznego, pozdrawiam
If we wanted to swap the xantham gum for the gelatin powder in your Butter Buns 1.0 recipe, would we do an even swap or what adjustment would we have to make?
I've been adding the acacia fiber in the beginning along with the egg white, etc. So far, it's been whipping up fine . I'm wondering if I would get a different end result by adding it at the end. I think either the acacia or the allulose is bothering my stomach, so it looks like I will have to do some experiments of my own to figure that out. Thanks for your work!
I mix my Acacia Powder in with the whites too and have no issues, I was actually surprised when she said she adds hers in with the butter powder at the end. I LOVE the way mine comes out so I won't be doing any changes :)
Too much Allulose upsets my stomach. I add only 1 teaspoon of Allulose to any bread recipe I make and I still get the browning effect and no stomach upset.
I started adding it at the end when I started using the olive oil acacia blend powder. I couldn't add it at the beginning because of the fat. Then I seemed to like the texture better with it being added at the end
After using this recipe to make a loaf of bread; I only just today heard you say you didn't recommend it for that purpose! Lol! I've been happy with it, but I do have to do a double recipe to fill an 8x10 pan, them make buns on the side. What is your final bread recipe? (for sandwich slices?). Thanks!
I have a question. Can this be made with fresh egg whites or cartoned egg whites? If so, what would the amount be? The egg white powder does not agree with me so I would rather make it with the fresh or cartoned egg whites. I know that you have to add some of the dry powder even if you use fresh egg whites, but need to know the amounts of each if you would not mind sharing that with me. Thank you so much! I love what you are doing with this bread!
What alternatives are there if you are allergic to egg whites. i tried making your bread but had the worst stomach ache. Help. I want to lose some weight on the protein sparing diet.
my big disconnect is, the wetness sponge=y texture the day after. I worked so hard on a pizza crust and the next day it was a soggy wet pizza. so unhappy. can you please do a video with different ingredient experiments for this issue. true the bread tastes great right after, but the day after it just is a wet sponge. so not good. thank you love you content
Thank you so much for the updates! I'm excited...I've already been loving the butter buns but realized I made a mistake and added the acacia fiber with the egg white blend before whipping. Looking forward to trying it the correct way. This may be a dumb question, but do you have a favorite loaf recipe that includes acacia fiber? With or without powdered yolks and/or butter?
I don't have a favorite loaf with acacia yet... I think one could be perfected with butter powder or yolk powder but I haven't found the perfect ratios yet
I was anxious to try this recipe though I love the Olive Rosemary Rolls. Unfortunately I found that when I added the butter powder & acacia powder to the fully whipped batter the batter started to fall. I added to the mesh pans even though the batter was thin. The rolls did rise but fell while cooling. I also tried the bread recipe, also with butter powder, the "My Best Egg White Bread" and the same thing happened when I added the butter powder & egg powder. This never happens when I use the "My go-to bread recipe" which has been my favorite. If you can shed any light on why this happened with the butter powder or if others have had similar experience, please do. This is not to critique your recipe just wondering why I had this experience. The texture of the bread was not good either. But I do love your recipes-I will retry and will keep watching your shows.
I've tried searching everywhere for actual information on how the gelatin you're using in this recipe works, because most need blooming first, but there just aren't any details. No bloom details, or if this is an instant use, and since this is not something I ever use...I've only ever used sheets... I'm at a total loss. Can any gelatin be used in the same way? Does it matter what the bloom number is? Because that can vary greatly, which I would assume would matter to quantity used for texture, and yet isn't always listed on the packet. My mind is boggled! lol
I don't have a stand mixer, and before i buy one (which would primarily be to make egg white bread/rolls of various kinds), i want to see if i like the bread.....can this be made with a hand mixer? The batter on my first attempt was not very fluffy, certainly not stiff peaks. Is that because i used a hand mixer (beat for 10+ min) or did i goof up the recipe?
I've been adding 2 Tbsp of oat fiber instead of the arrowroot powder or acacia powder only because I found several bags to use up in my pantry. I really like how the buns turn out with the oat fiber. I also like to add caraway seed and chopped green olives occasionally. Yum! Instead of making a big container of base, I measure out the dry ingredients for several batches in either individual little storage containers or baggies. Then I know each one has the exact premeasured ingredients. Then I only have to measure out the butter powder and egg yolk powder when the time comes. I will have to give the gelatin a try now. Very interesting. Thanks!
OMG, I do the same exactly. Thank you for sharing because I was thinking it may be wrong what I was doing. 👍
Thanks for sharing! I do the small prepacks just like you - I thought also it would be easier to grab that instead of having to weigh the base again! And thanks for sharing on oat bran fibre sub - will try that! I was wondering what I could do with the packs I have in my cupboard!
I use oat fiber as well for the same reason. I also use cornstarch instead of arrowroot because it's what I have. I checked the carbs and it's basically the same.
Oat fiber here too!
I have lots of oat fiber as well.
Thank you for putting recipes in printable form. It saves so much time from rewatching videos to get exact amounts!
Where can I find the recipe in printable form for butter buns 2.O? Have been looking 🥲
Yes please, where is printable?
I just made the non-dairy recipe with the olive oil power and OMIGOSH! I brushed each bun with butter flavored olive oil and sprinkled the Malton salt on top and left out the olives and rosemary. So amazing!
I wonder if they have ghee powder as it is lactose free. And what an idea to utilize olive oil powder
Today I made the buns as all the needed ingredients came as well as the mold. What can I say - they are heaven. Really. I am on keto for 2 years, and I tried all possible keto bread recipes. I did not like any of those. These buns are the closest to real dough, to my taste they are even better. The buns taste very similar to regular bagels, the density of the dough and the taste. They are wonderful, thank you SO MUCH, you gave me hope that there is life on keto!
The only question I have is how do you store them? They get wet in a regular plastic bag, it doesn't affect the taste though, I put them into the toaster for a minute and it helps but curious whether you have any secret to share on how to store?
Just made these with oat fiber because I didn't have acacia fiber. They turned out great!!!!
Thank you. My beef gelatin(protein essentials) lists 1 Tbsp @ 7g (so 70g for the mix) but I went with the 100g for the batch as I've never made bread before. The rolls were extremely dense. I've since adjusted the gelatin and the rolls came out softer. Thank you again. You've made it easy for this non baker to make bread
I will ask my wife to try doing this as our bread and rolls are super dense ☹ so this is something we can look into thank u for sharing
Living at 8k feet altitude, I can tell you that high altitude baking of any kind, takes a lot of adaptation. There is definitely a learning curve.
Okay note that I am singing this...Indigo Nili thank you from the bottom of my heart . That butter powder is so good I made my first loaf today already ate four slices with two made a sandwich MISSED THOSE SO MUCH I can't thank you enough for your efforts. Thank you!!!
🥰🥰🥰
Why use butter powder?
I use a salt shaker for the butter powder.
Hi Nili!!! My daughter and I really are really big fans! I love your mathematical genius, and my daughter loves Levi 😂 she runs away with my food as well! 😆
😆😆
I can't wait to try the 2.0 version! Great info on heating the buns in the air fryer I'll try that.
I can’t say this enough! THANK YOU! THANK YOU! THANK YOU for all of your experiments with these recipes for those of us who don’t have the time or the money to experiment like this! THANK YOU!!!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
🥰🥰🥰
I just made your butter buns, i had a tuna fish sandwich and then i had buttered toast. Very good. I think the addition of the butter extract really gives it serious flavor.
Curious if you had any ideas/recipes for breakfast biscuits?
I just received my acacia fiber and gelatin and will work on the single recipe tomorrow. Thanks so much for your math work on the batch and single recipe! 😁
OMG! OMG.! I made them they are super delicious I have no words to describe this happiness thank you, thanksgiving you, thank you 😊 by the way I added 1/2 tsp of stevia glycerite and brush the bun with melted butter and keto maple syrup my family love it 😊
OMG! You are SO talented Nili and So easy to Watch, just incredible. I’m new to keto but I’ve been following you only for a couple of weeks AND already threw out everything not keto in my pantry. Also have bought 90% of your favorite things on my Amazon acct.
Just a little info on me…I’m over 65 and this Keto thing is just for ME here in my home, but will absolutely be telling my friends All about
It for sure!!
I have been following “Low Carb Love” for about 5 weeks and that’s how I got involved with Keto then onto “Keto Upgrade” she is Amazing with Deserts… but she mentioned you, and that’s my journey thus far…Lol…😂
THANK YOU for Everything You Do!!! 🥰🥰
🥰🥰🥰 Thank you, Kathy!
Watch "Lovin it on keto" people our age
@@lovesJesus448 “ Our age?” Didn’t you get the memo? …
“Sixty is the new forty! We boomers still rock!”
So… rock on!
Gladys, Toronto🇨🇦
@@gladysobrien1055 Noticed the "Rock on" ending there. Do you by chance follow Phil, from Wings of Pegasus?
@@SCash-rl5ee sorry, no I do not. Should I ?
OMG, these buns are so good. Can't wait to have them as a sausage & egg biscuit for breakfast. This will also be great as a hamburger bun. So excited. Thank you for sharing your amazing recipes.
We cut arrowroot out completely because we discovered that it causes my husband to get the hiccups everything he eats the bread with that in it...we love how the bread turns out with Acacia Powder!
Wow, my husband says it made him feel bloated. I thought he was just being a baby, maybe not!
@@lauraa2877 yeah there is something definitely to it! Every time he ate it he immediately started to hiccup and he didn't do that before adding arrowroot and he doesn't do it anymore now that it's been removed.
@@aradiarue I'll definitely be cutting it out of my next batch. Thanks for sharing 👍
How funny! I've never heard of that reaction before! 😆
I don’t have this bun pan, so I used my muffin pan with parchment paper and added cinnamon with sweetener and a few pecans in the middle. Amazing. Thanks again Indigo. Your recipes are 🏆
YES, we need something with pecans…. You know… the sticky bun type!
@@gladysobrien1055 I believe she has a sticky bun recipe on her recipe site😉
Thank you for posting these recipes. I’ve made the recipe 4 times. Only the first batch was delicious. I think it must have something to do with the weather. Nothing else was different. That first time they were so delicious I’m determined to keep trying. Thanks again for posting these, you’re a lifesaver!
Oh, I love it! If weather affects 🍞bread baking….then count me in. I have been watching Wendy and Nili since last September, 2021, and 🍞🧈🍞🧈🍞🧈🍞
I HAVE YET TO BAKE A LOAF OF BREAD THAT TURNS OUT LIKE NILI’s! All of my breads flop! They taste great but they do not rise to glorious heights! Not at all!
Gladys, Toronto🇨🇦
Just made butter buns 2.0 and made a breakfast sandwich. These are the best! Melt in your mouth delicious without any unpleasant texture. Hallelujah! Thank you Nili!!!
🤩🤩🤩
I just made these tonight. All I can say is you rock!!! Thank you so much. Cheeseburgers here we come!!
I have enjoyed watching you figure out the recipe for bread. I am wanting to do the buns but I do not have the acacia fiber powder yet. I have it on order but it will not be here until later. Can I substitute it with the Arrowroot powder or can I omit it?
A.W.E.S.O.M.E.!! I will update the info on the current #short until I can make a new one. Hopefully, next month I will feel up to par! Love ya!! ❤💙💜
Hi Indigo, I made you this recipe and it was great! I did reheat them in the air fryer for 1 minute at 300 and then when I sliced it in half, I noticed the middle was damp too. So, I replaced it in the air fryer for another minute at 300 and it came out like a mild toast! It was great too! Thanks for the great recipe!
Just made a batch, and they are lip-smackin good! I only have my hand mixer right now, because my big Kitchen Aid is still in a box in our storage room after our recent move, so I didn't get the egg white mixture as whipped as it could have been. The buns deflated after i took them out of the oven, but that didn't diminish the flavor or texture. Am making some fried chicken breasts, and we'll have crispy chicken sandwiches for supper!
Thanks for doing your science experiments, so we don't have to!
Crispy chicken sandwiches sound amazing! 🤩
Tonight I tried Butter Buns 2.0. The only 2 things different were, I forgot to put in the butter extract and added about 1/2 to 2/4 tsp baking powder. The batter didn't deflate hardly at all and I'm telling you it was like eating a Wonder bread bun!!!! I'm seriously blown away how much it's like real bread. THANK YOU NILI!!! You've nailed it!!!
🤩🤩🤩
I have been meaning to tell you that I love this bun base baking mix. The butter buns are wonderful, but I am also really enjoying the coconut buns (and I am not a big fan of coconut!) These are so light and yummy and fewer calories so I can have more! :) Thank you for all your experiments and wonderful outcomes. I wouldn't even know where to begin so please keep doing your magic.
I finally made these buns. I wasn’t so enamored with the bread. Pretty good, but I got carried away with the sucralose. Think I’ll put them sliced under the broiler with “cinnamon sugar!” I’m looking forward to the yeast rising buns. Thank you so much for all your continuing efforts!
I have those pans on back order which should be shipped in March. I ordered 2 weeks ago.
Super important question: have you ever tried to make DONUTS from the egg white base? Either baked or in the air fryer…? I’m not a kitchen chemist like you are but I would love to know how you think its best to tackle that one!
Ok. You might need a Nobel Prize… EVERY prize, in fact! lol am SO excited to try this!!! My husband is enjoying the sitcom that plays out in my kitchen, as I try and try and fail and fail at keto bread. I think he’s amazed that I keep trying. He usually cleans the kitchen TWICE when I’m cooking/baking. lol. (Is that not the best, though?! lol 😳🌪🥰)..
So…. While people are asking about other ingredients, have you done bread (or other things) with cottage cheese? Tofu? Parmesan? I don’t like the stinkier Parmesan, but there’s one that comes in small, clear tubs (here, in NS) that smells so much like bread. .
Thank you for doing this work and sharing it. Honestly, keto and TH-camrs have literally saved my life. I have a heart defect that doctors said would require a transplant (that’s where this thing usually progresses). My odds of dying increased 6% per year (starting at 53 or so). Amazing how fast those 6%s add up, by 60. I lost count of how many cardiologists I had. I was getting nowhere with weight loss, at the time, until I got into keto.
There are always so many awesome ideas to try, and delicious treats, I’ve felt no need to ever quit. My husband has been loving the ‘surge’ of baking, and it’s great having him do it with me. So… after lots of heart medicine and a pacemaker, I was not getting worse, but just ‘level.’ Within a few months of keto and my treadmill, my next appointment at the Transplant Clinic, my heart and fitness were SO improved, I would no longer even need to be a patient of the Heart Transplant Clinic! Lots of happy hugging and tears that day! 💖💗
We’ve been kinda drifting off of it. He’s been lots less strict all along. I’ve been on a ‘carb bender’ since Christmas. And YOUR recipes, that I’m so excited to try, have already brought me back to the commitment I can’t afford to lose.
Sorry this went on too long. Did I mention… THANK YOU! 😍💖🥰
Wow! What an amazing story! Thanks so much for sharing! 🤗❤️
Wow Tamara you’ve been through the eye of the storm and come out the other side too! Only others that have had chronic pain like me or very serious you can’t mess around with this kinda things can truly understand what someone else has gone through. So I just wanted to let you know I think it’s absolutely incredible the changes you made to save your life and my goodness girl I’m so thrilled for you!! My hubby too is amazing I only have enough “spoons-do you know what I mean by that, if not let me know and I’ll explain later) energy to try to baking a loaf of bread or a pan of rolls and then by the time I get them in the oven I’m sooooo exhausted and dripping in sweat it looks like I took a full shower in my clothes! So I have to change out of everything into a clean dry set and then I can go sit down. Hubby then goes in and does the dishes and cleans the whole kitchen the way I like it. We began on keto about three years ago because my hubby was diagnosed as a diabetic he had spent the past 11 years worrying and carrying for me making me my salads with protein for every meal or getting my plain Greek yoghurt that I sweeten with a tablespoon of my homemade chia seed blueberry jam (delicious by the way)it’s so decadent it shouldn’t even be considered breakfast but it is mine and because I haven’t used real sugar in years to bake with I usually will use Allulose or erythritol or a blend. Anyway I’ve been serious about keto for the past three years and when I made the decision what I did was go through every cupboard and cabinet and pitched all the processed food that I had and all the non-keto things I gave the majority to family and the rest went to a food bank. Now I’m showing him to make some of these cool keto concoctions himself because if anything ever happened to me I’d hate it if he went back to his old fast food ways of eating all the time. Used to upset me so much to eat that stuff but we all have to make our own choices and he would prepare me the healthiest of meals and then he’d run out and pickup fast food for himself. So I truly believe he was so focused on caring for me he was neglecting his own health and that’s pretty common from what I’ve heard. So he still slips once in a while but when he does it’s mostly a decent keto choice so I’m fine with that. But we used enjoy going out to a nice restaurant and have a nice meal and then go for a handholding stroll. But we got tired of the miserable servers that just wanted you to eat up and get out so she could make her next tip. Plus this was all before covid too. So we decided to put the money to quality ingredients and make it ourselves rather than going out and we both love it! Sorry for the long story just wanted to let you know there’s another Canadian(think that’s what the NS stands for? Nova Scotia?)that wants to let you know I think it’s incredible all you’ve done and don’t beat yourself up over Christmas just recognize it for what it was and any lessons learned and keep moving forward!!! I know you’ve got this!!! Congratulations on coming back to good health again! If you ever want to chat let me know. 🥰🙏🏻🇨🇦❤️🌈
Leanne, 💗, I have degenerative disc disease in my back, and fibromyalgia, diagnosed 20 yrs ago. (also, believe it or not, a brain tumour - benign but needed radiation… heart failure (unrelated) discovered right after). So everything has a different ‘snowball effect,’ for m, that often even those who ‘get it,’ don’t really get it, at times. We’ve had a bit of a hard time with family, especially around last Christmas…. I know that’s been part of my “carb/chocolate” SPREE. A “cheat day,” turned into a “cheat month,” as we survive the ‘phases of grief.’ This video… your encouragement and understanding… This bread I’m so excited to try… Is the reset I’ve needed. And the idea of pre-made mix… especially the comment on the video, suggesting making it in separated, ‘per loaf’ or single recipe baggies… Will be even better. Like… A LOT!
Writing this and reading your story, has made me - just now - realize how awful I feel, after a month of carb frenzy. I thought it was just the “snowball” of grief and its phases. But… DUH. 🤦♀️ I KNOW it’s from diet, now. I know because before being so “un-keto,” I have had 2 or 3 YEARS (I make connections slowly! 🤷♀️) of feeling so much better. Even flare ups of pain were lessened - and passed more quickly, because I had the stamina and empowerment to keep moving, getting things done, etc.
I’m really feeling happy & excited to take my life back, knowing I’m on the right track.
Thank you both, for the life-changing work put into developing these recipes, and for the boost of understanding and support. So kind. And never underestimate the power of kindness. I’m so grateful… 🥰💞💖
@@tamarajans Tamara my dear I believe we are kindred spirits. My delay in replying to you is because I have been in hospital the past week in order to experience a medication reset because I was on an extremely high prescription by doctor and I never misused medication. I took it on time when I was instructed to do so. Despite that and with my stubborn streak of refusing to have the medication increase they estimate for the past three years it hasn’t been working for me at all. During that time I realize I spent a lot of time with my brain trying to ignore the pain. I always thought I was putting a “good face” on it until one day my hubby commented “you don’t smile like you used to anymore” well that was all the push I needed to go in hospital to have this medication reset. For the first time in three years I’m pain free!!! I still have to pinch myself because the new medication was just approved in Canada two years ago! So things really do happen when they are supposed to! Of course this medication works totally different and is thousands of times safer then what I had been taking. I’m soooo amazed and believe it’s a miracle! Would you believe my biggest problem now with being pain free, I still have to pace myself because my muscles aren’t strong enough to do all I want to do. But that will come I just have to take it easy and just keep doing a little more each day. But being pain free now I feel soooo lazy sitting around it’s so strange but an amazing feeling.
I’m so glad you are coming back to keto because it’s been fantastic for me. I’m I guess what most would call strict keto because when I first began I was dirty keto and then I thought well whenever I don’t eat properly my whole body suffers so why am I continuing to do that. It just wasn’t logical and I’m a very logical thinker. So at that point is when I cleaned out everything and make everything from scratch. We eat a ton of lettuces because I grow them all myself hydroponically in my own DIY setup. It’s fantastic to be able to cut your own lettuce to make a fresh salad and pick a few vine ripened cherry tomatoes and sweet peppers and I even had one cucumber plant producing a new one every week. All of those veggies I’m growing indoors hydroponically with a few grow lights and it’s easy and way better than house plants because these ones feed us!
I completely agree with you about the never underestimate kindness it seems at times there is so little in this world and so much suffering. That’s my biggest problem with us all wearing masks we cant receive a smile from a random stranger everyone appears to be looking down these days. So I bought a mask that has a big toothy smile on it and I love seeing the eyes of others who see it and I can hear them giggle or chuckle and that always warms my heart knowing I have someone else a chance to smile even sometimes through the tears.
@@tamarajans Tamara, I forgot to mention I also have degenerative disc disease and I’ve had five back surgeries to date and until last Friday had lived with pain on a daily basis despite extreme high doses of pain meds which we estimate had stopped working three years ago. I was diagnosed with DDD back some 25+ years ago and had my first back surgery by an older experienced doctor that I thought with how busy his waiting room was must be an incredible doctor. I couldn’t have been more wrong. So after a very bad experience and with pain continuing I found a new surgeon recommended by a colleague that I will forever be greatful for. Because this surgeon was in the large city I had to travel to but wow he was amazing every back surgery since I’ve had with him unfortunately the last two involved complications unrelated to the surgery and for some weird reason the pain had not gone like it previously had. I don’t want anymore surgeries I’ve spent way too much time in hospitals and laying flat in bed because I couldn’t get up. I went to something called a Pain Management Assessment and they gave me a laundry list of things I could do to improve my pain. That was five years ago. At that time they told me I needed to do the medication reset in hospital but I just wasn’t ready for that. I have now completed every single recommendation and I’m so glad I did and stuck with it. When something isn’t working we have to be able to look for new possibilities because in the world of pain management things are changing pretty fast! Which I think is amazing. I truly believe we are kindred spirits my dear. I pray you are able to find what I have through keto. My God bless you and your entire family and keep safe.🥰🙏🏻🇨🇦🌈
The original butter bun recipe added egg yolk powder at the end. It is not included in the 2.0 version. Is the egg yolk powder no longer used for your “updated” butter buns? Cheryl
I'll be using it tomorrow, thanks for a lovely gift
You are such a SMART cookie! Love the new incorporation of acacia powder and gelatin powder.
These are So good! Thanks for sharing this recipe!! I topped some of mine with the everything but the bagel mix!! Excellent!
I have only tried the original butter bun recipe, my favorite PMSF recipe so far, but looking forward to trying more recipes! I love all your recipes!
Has anyone ever tried making these buns without the hamburger silicone pan? I was thinking of just using an ice cream scoop like the way she does with the Hawaiian Sweet rolls. Please answer as I would like to make these asap without buying another pan. Thank you😊
Thank YOU for ALLLLL these AMAZING bread recipes!!!! They are the BEST!!! I LOVE your TH-cam channel AND your recipe blog! I clicked on Acacia Powder and it went to Amazon, a different product than the first, THANK YOU!!! I signed up for Subscribe and Save for this product (the last one is no longer available - thank you for finding a GREAT replacement!) I feel the Acacia Powder takes this bread to a whole NEW LEVEL!!! It's a "game-changer" for this bread in EVERY recipe! It truly does take away the chokey feeling this bread can tend to have! I just got the unflavored beef gelatin powder and am anxious to try that next! Please do not stop thinking of more recipes for this bread! I love ALL your different ones! It's so NICE to have bread again on Keto without ANY guilt!!!
Have you made any updates to bread with all this new ideas?
Made your bun recipe today
I’m so proud they came out so perfect, well almost perfect. I got distracted and forgot the shaved butter 😔 but nonetheless they came out nice I added the salt flakes and sesame seeds they look like store bought buns. Thank you for this recipe ❤️
This recipe sounds great! I was wondering, have you tried adding the buttermilk powder that Wendy, uses? I bought that and now, I’ll get the acacia powder. Somewhere, in all this kitchen science, we will have bakery quality buns and bread. Also, do you keep your little jar of yeast in the refrigerator? I love how you and Wendy, come up with evolutions of this bread. You girls are the best and talk about the genius of each other. That is so refreshing, in this age of division. I’m with you both, as I think others are. You girls stride and shoot for getting a pinnacle recipe for the benefit of our community. I love my kitchen scientists!! My love to you and your family!!! 😁❤️😘
🥰🥰🥰 I keep my yeast in the fridge or the freezer for storage ☺️
I bought buttermilk powder on a while this week to add in to the loaf recipe and really liked it! I make double batches and as I recall I lessened the butter powder to 24g and added 2T of the buttermilk powder for my first go. The loaves turned out great with really nice flavor and tenderness.
@@Chet_Thornbushel
I really like the buttermilk powder too! I also ordered sour cream powder. I wonder how that would taste? I think Nili, has issues with dairy, so she won’t be able to try it. We don’t want her tummy upset.
@@IndigoNili wow I’ve never heard of that before? Does it keep the yeast fresher for longer?
Very well said!! I wholeheartedly concur!🥰🙏🏻🇨🇦❤️🌈
Discovered your channel today through a Bamboo fiber search. For your Butter biscuits w/ bamboo fiber recipe, why use butter powder instead of melted butter or something else? I had never heard of it before. Looking forward to making these biscuits 😊
Your recipes just keep getting better and better! Have you thought about a cinnamon roll?
Thank you, love all your videos especially the 2 days one. For the longest time I had a hard time understanding lean days , you made it so clear. Can you tell me the size of the container where you put the mix.
They are about 4qt I believe. I got them at target ☺️
Have you tried glucomanan fibre? I only ask because I have a container and not sure what to do with it!
Where do you get your storage containers?
New subbie🙋♀️
Wow! This one turned out so much better for me. The original one was quite dense, but these are much fluffier and will make excellent bfast sandwiches!!
I'm so glad! ❤️
Dear Nili,
If the following British Spice Blend, created in the early1800’s provides the spot on taste of a Hot Cross Bun (without the Fruit). Do you think this blend could be added to your 2.0 buns to create an Easter treat. A post from the Daring Gourmet reminded me of this spice blend that my mother used to bake with when I was very young. Except they forgot one ingredient. Cardamom. All spices are in ground form.
BRITISH SPICE BLEND:
1 tbsp cinnamon
2 tsp all spice
2 tsp nutmeg
1 tsp cloves
1 tsp ginger
1 tsp coriander
3/4 tsp mace
1 tsp cardamom
And perhaps a tiny pinch in a steaming mug of coffee be delicious?
Happy Easter🥚
Gladys🇨🇦
Looking forward to this. I’ve made the other butter bun recipe that she recently came out with, and was quite happy with the results!
My first batch of buns in the oven.....I used a combination of your 76 recipes😂 and Janet Greta's basic base after watching you make 🎉 Donuts.
I hope it's edible......uggggg just realized I forgot the SALT😮
Can't wait to make these! I have some sourdough flavoring I'm going to try instead of the yeast at some point.
Definitely want to make these. They are 2.1 net carbs per bun?
My new ingredients came in so I hope to make this one today! You are a blessing, thank you
What are the macros for 1 bun? I found this video to be kinda confusing....as far an amounts for 8 buns...
I have now bought everything I need to make these buns🤩 I’m SO exited!😁
Love all of your great work
0:17 I just made they and they sunk to flat bread. What could be the problem?
I've tried this recipe two times and I don't know why but it hasn't worked for me. Is it the weather?
Indigo, you're so awesome. I love every recipe you make. Thank you for sharing your every new idea.😘💞
With all of the Egg white bread you make, you might want the super whisk that Joe (2 Krazy Ketos) bought. Keep up the recipes! Thx.
Hi Nili. Can I replace the acacia fiber with bamboo fiber on a 1:1 basis? (I have every ingredient on hand except acacia fiber.) Or do you recommend something else I can replace it with?
I haven’t tried the butter buns yet. Still missing the butter powder and the acacia fiber powder. They are on my amazon list and in the cart. Just haven’t sent them through yet. Can’t wait.
My husband saw I left a bit of crust on a plate, he ate it and loved it and now he wants to eat my bread. I told him he couldn’t have it as he can eat real bread but he wants it! Noooooo! When I make this version he is really going to want these buns! He said the buns and slices look so good. They do. I have been refrigerating them and I take a few out and put them in the air fryer 340 degrees for 2 minutes. Works well for me. I find not only does it dry out the top but gives it a nice flavor and texture,
Wow. Thank you for an amazing recipe. I omitted the acacia powder because I don't have any. So delicious and I am looking forward to eating a burger or sandwich more than I should be😉. Also made your gelatin parfaits and they make a great dessert or snack.
What is a good allulose substitute?
I live at 3800 feet altitude, will this affect the bun or bread recipe? Thank you.
What sca look es are you using. It is not in you amazon tools list.
I have egg white powder, is there a difference between that and egg white protein?
OMGee! These look amazing!
Can you give me an idea how to do this recipe with liquid egg whites as opposed to the powder, …finding it hard to use so much powder due to cost…thanks
Do you have an idea how many carbs are in one bun?
Can this recipe be modified at all to make into a loaf? I love these buns and prefer these over any of the egg breads so far?? I think the butter flavor makes it taste so good!
I made these today and they are super legit! I didn't have the butter extract and I didn't brush the tops with butter or add the flake salt only because I wanted to taste the naked bun. I will add those next time though. The ONLY issue I had was that every time I took a bite of my breakfast sandwich the bun stuck to the backs of my front teeth. Does brushing the tops with butter prevent that? I did eat my bun very fresh out of the oven as well, does that factor in? Thank you so much Nili for all of your tireless work on these recipes. I truly appreciate your hard work. (ps. the only other thing that may have been an error is that I think I whipped my egg white batter too long cuz it was really thick and really stuck in my beater...would that affect the stickiness of the top?)
Has anyone tried using bamboo fiber instead of acacia fiber?
I have made without gelatine and xenthan gum and with erythritol , very good, love them ,baking in fan oven 140 degree, no yeast, thank you,smacznego, pozdrawiam
Can this be done with raw egg whites?
If we wanted to swap the xantham gum for the gelatin powder in your Butter Buns 1.0 recipe, would we do an even swap or what adjustment would we have to make?
I like 1tbsp of gelatin per recipe
I recently got the olive oil acicia powder blend and am going to try that version with gelatin instead of xanthan gum. Looking for a good burger bun.
That would make a great burger bun!
I've been adding the acacia fiber in the beginning along with the egg white, etc. So far, it's been whipping up fine . I'm wondering if I would get a different end result by adding it at the end. I think either the acacia or the allulose is bothering my stomach, so it looks like I will have to do some experiments of my own to figure that out. Thanks for your work!
I mix my Acacia Powder in with the whites too and have no issues, I was actually surprised when she said she adds hers in with the butter powder at the end. I LOVE the way mine comes out so I won't be doing any changes :)
Too much Allulose upsets my stomach. I add only 1 teaspoon of Allulose to any bread recipe I make and I still get the browning effect and no stomach upset.
I started adding it at the end when I started using the olive oil acacia blend powder. I couldn't add it at the beginning because of the fat. Then I seemed to like the texture better with it being added at the end
Thank you for your videos. Can't wait to try making the buns 😊
Have you ever tried buttermilk powder?
Not yet!
You rock! Thank you!
After using this recipe to make a loaf of bread; I only just today heard you say you didn't recommend it for that purpose! Lol! I've been happy with it, but I do have to do a double recipe to fill an 8x10 pan, them make buns on the side.
What is your final bread recipe? (for sandwich slices?). Thanks!
I have a question. Can this be made with fresh egg whites or cartoned egg whites? If so, what would the amount be? The egg white powder does not agree with me so I would rather make it with the fresh or cartoned egg whites. I know that you have to add some of the dry powder even if you use fresh egg whites, but need to know the amounts of each if you would not mind sharing that with me. Thank you so much! I love what you are doing with this bread!
What alternatives are there if you are allergic to egg whites. i tried making your bread but had the worst stomach ache. Help. I want to lose some weight on the protein sparing diet.
my big disconnect is, the wetness sponge=y texture the day after. I worked so hard on a pizza crust and the next day it was a soggy wet pizza. so unhappy. can you please do a video with different ingredient experiments for this issue. true the bread tastes great right after, but the day after it just is a wet sponge. so not good. thank you love you content
Wonder if these would hold up for impossible burger buns?
Amazon is out of the Acacia powder you use. Any other recommendations please?
Thank you so much for the updates! I'm excited...I've already been loving the butter buns but realized I made a mistake and added the acacia fiber with the egg white blend before whipping. Looking forward to trying it the correct way. This may be a dumb question, but do you have a favorite loaf recipe that includes acacia fiber? With or without powdered yolks and/or butter?
I don't have a favorite loaf with acacia yet... I think one could be perfected with butter powder or yolk powder but I haven't found the perfect ratios yet
I don’t have arrowroot fiber do you think psyllium husk would work. These buns look amazing.
Yes 👍🏼
@@IndigoNili Thank you!!! Also thanks for all of your amazing videos. 💕
Would you use a different recipe for hamburger buns?
Did you wash your silicone bun pan prior to using for the first time?
Yes
Indigo, what do you think Psyllium husk powder would do as a replacement for the Acacia powder? Anyone else try it?
I keep getting asked about it so I ordered some to try out!
I was anxious to try this recipe though I love the Olive Rosemary Rolls. Unfortunately I found that when I added the butter powder & acacia powder to the fully whipped batter the batter started to fall. I added to the mesh pans even though the batter was thin. The rolls did rise but fell while cooling. I also tried the bread recipe, also with butter powder, the "My Best Egg White Bread" and the same thing happened when I added the butter powder & egg powder. This never happens when I use the "My go-to bread recipe" which has been my favorite. If you can shed any light on why this happened with the butter powder or if others have had similar experience, please do. This is not to critique your recipe just wondering why I had this experience. The texture of the bread was not good either. But I do love your recipes-I will retry and will keep watching your shows.
They look amazing, I really need to try them soon!
I've tried searching everywhere for actual information on how the gelatin you're using in this recipe works, because most need blooming first, but there just aren't any details. No bloom details, or if this is an instant use, and since this is not something I ever use...I've only ever used sheets... I'm at a total loss. Can any gelatin be used in the same way? Does it matter what the bloom number is? Because that can vary greatly, which I would assume would matter to quantity used for texture, and yet isn't always listed on the packet. My mind is boggled! lol
How many cups is 1000 g
Acacia Fiber, what purpose does it serve and can I omit or replace? TIA I didnt see this question answered previously.
I don't have a stand mixer, and before i buy one (which would primarily be to make egg white bread/rolls of various kinds), i want to see if i like the bread.....can this be made with a hand mixer? The batter on my first attempt was not very fluffy, certainly not stiff peaks. Is that because i used a hand mixer (beat for 10+ min) or did i goof up the recipe?