Low Carb Lupin flour bread rolls / Keto Lupin Flour Rolls / Diabetes-Friendly Bread Recipe

Lupin Flour Soft Bread Rolls
I have tried this recipe five times and each time a different amount of water was needed.
Please add the liquid in batches as you may need more or less.
Too much or too little water will prevent the dough from rising.
Mixing/kneading took a lot longer as the weather condition here is very different from what I was used to in Singapore. Try doing the windowpane test after 20 to 25 minutes into mixing to see if the dough is kneaded enough, if not, continue mixing until the windowpane test is passed through. (as shown in the video)
Please note that lupin flour has a bitter taste and if you are new to it, start by blending it with other dry flour ingredients. Or, add more sweetener to the dough.
For nutrition calculation, try this easy to use Verywell fit nutrition calculator by
www.verywellfit.com
If you liked this recipe, please like, subscribe and share. Thank you.
/ ketofusion
Dry Ingredients
185g lupin flour
160g vital wheat gluten flour ( it is a keto friendly flour but not gluten-free )
105g blanched almond flour
3-4 tbsp erythritol sweetener (adjust to your liking)
2 tsp sea salt
3 tsp dry instant yeast
Wet Ingredients
2 eggs (110g in total without shells - reserve 1 tbsp for egg wash)
35g melted butter (not hot)
220ml - 250ml warm water (add in small batches)
1 tsp honey
Baking pan : A round 20cm in diameter x 6cm deep, greased with butter
Preheat the top/bottom oven @ 170-175C (340-345F) for 10 minutes
Bake about 25-30 minutes
* Adjust the oven temperature & baking time according to the specifications of your oven.
Cover the bread with aluminium foil if browns too fast during baking
Un-authorized use of this video or 2nd edit and re-upload is prohibited.