Due to the numerous requests on my blog, Facebook and email, I also decided to experiment with making sandwich rolls that did not contain flax this evening. I know that some of you either can not eat flax or simply don't care for it. These no-flax rolls turned out good. I will be honest though and tell you that I still prefer my Sesame Seed Sandwich Buns made with golden flax...but these are good too. So, if you are one of the many that have asked me for bread or rolls without flax...these are for you!
I decided to try out my new USA mini cake pan to bake these in. I usually use my muffin top pan for sandwich buns and it makes perfectly shaped thinner sandwich buns, but I wanted to see if I could make a thicker roll using this pan since the wells are deeper which would make them bake "up" and not "out" like the others. They turned out nice and thick (at least 1 inch thick, maybe a little thicker). So, if you are looking for a thicker sandwich bun or roll...this pan works great. I snapped a few photos of my simple chicken salad sandwich as well as the rolls. I've included the recipe for my flax-free Low Carb Sandwich Rolls below. If you are unable to find ground chia seeds, you can simply grind whole chia seeds in a coffee grinder or spice grinder until powdered like flour. Each of these thick rolls contain about 6 net carbs. Enjoy!
|Dough ready to pop into the oven...|
|Fresh out of the oven|
Low Carb Sandwich Rolls (No Flax)
1/4 cup coconut flour, sifted
1-1/4 cup blanched almond flour
1/2 cup ground chia seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt, or to taste
3 tablespoons granular Swerve Sweetener
4 large eggs
1/2 cup buttermilk
3 tablespoons olive oil
1 teaspoon apple cider vinegar
Preheat oven to 350 degrees F.
In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, buttermilk, olive oil and vinegar together. Mix wet ingredients into dry ingredients until combined and a dough is formed. Dough will be thick and slightly sticky.
Lightly spray a 6-well mini cake pan (for thicker rolls) or a nonstick muffin top pan with olive oil or coconut oil spray. Using a 4-tablespoon size retractable scoop, divide and scoop dough into 6 equal sized rolls in pan. Using slightly moistened finger tips, gently pat down and smooth dough to form patty-sized circles in the wells or muffin cups. Bake for about 20-22 minutes, or until lightly browned and done. Cool and slice in half with a sharp serrated knife.
*Note: Rolls can also be baked on a parchment paper lined baking sheet (shaped and smoothed with moistened fingertips).