Fluffy Chix Low Carb, Gluten Free, Soy Free, Nut Free White Bread
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Yield 2 Buns or 4 Slices of Bread, 3 to 3-1/2 Wide (Recipe can be cut in half or doubled)
Prep Time 10 Minutes
Cooking Time 1 Minute
8 Tbsp LC_GFSFNF Bread Mix
1 tsp Gluten Free Baking Powder
1/8 tsp Kosher Salt
1/8 tsp Glucomannan or Xanthan Gum
3 Tbsp Greek Yogurt, plain
4 Tbsp Egg Whites
1-2 Tbsp Filtered Water (only if needed)
¼ tsp Apple Cider Vinegar (Braggs Unfiltered preferred)
Shake LC_GFSFNF Bake Mix before use to fluff mixture up and recombine ingredients.
Measure mix using the scoop and level method. Add salt, baking powder and glucomannan and toss with a spoon to combine.
Add yogurt and egg whites. Stir to combine. If mixture feels too sticky, add water one tablespoon at a time. Combine then add another tablespoon if necessary. Mixture should be thick and gloopy but not so stiff it feels tight.
Line small, flat 3 to 3-1/2 ceramic or glass bowl with parchment paper.
Add vinegar just before pouring batter into parchment lined bowl. Mix well and pour batter into bowl.
Microwave on high. Each microwave will vary for time. Some take 40seconds, others 1minute-10 seconds depending on the size of the bowl and the strength of the microwave.
When bread is done, remove from bowl and immediately turn over onto cooling rack to allow moisture on the bottom side to dry out. The center of the bread should be firm and not wet, but watch to avoid overcooking or edges will get tough.
Allow to cool before splitting bun into slices of bread. Store in air tight container in ice box or freezer. If using as a bun, try topping dough with poppy seeds, rehydrated minces onion, sesame seeds,caraway seeds, or a toasted seed mixture for an interesting variation and bun! Onion rolls are great, by the way!