Note: This is a whole grain-like bun, that rises higher than the original Atkins' (and stays puffed on cooling), has a nice
"cracked wheat" texture, slices in half (for burgers) without disintegrating, and very nice flavor, not so eggy.
3 eggs, room temperature, separated
1/4 tsp cream of tartar
3 Tbsp ricotta cheese
1 Tbsp soy flour
1 Tbsp vital wheat gluten
3 Tbsp wheat bran
2 Tbsp flax meal
1 tsp baking powder
2 - 3 Tbsp water
- Preheat oven to 500 F.
- Sprinkle cream of tartar over egg whites, set aside.
- Blend yolks, ricotta, soy flour, vital wheat gluten, bran and flax meal.
Add a couple Tbsp water to "lighten" the batter a little, then stir in
- Beat egg whites until stiff, then gently and quickly fold in the yolk
mixture. Don't worry if there are a few streaks of white ... you don't want
to break down the fluffy whites and end up with runny batter.
- Make 6 buns by mounding spoonfuls of the mixture on top of one another on
a greased baking sheet
- Place in hot oven; immediately reduce heat to 300 F. Bake for 20 min.
Then, reduce heat to 250 F and bake for another 20 min. Buns should be
glossy, golden and firm to touch.
- Cool on a rack completely, before storing in airtight
Delectable Rye Bread, Oven Baked
5 Teasps Yeast, Rapid Rise
2 Teasps sugar -- for the yeast
2 1/4 Cups warm water -- 110-115F max
2 Tablesps extra virgin olive oil (can use safflower oil or canola
oil or grapeseed oil)
2 Cups gluten, Vital Wheat, Millstream
1 Cup Rye Flour, Dark 100%, Rogers
1 1/3 Cups soy flour, Bob's Red Mill Stoneground
1/2 Cup Flax Seed Meal, Bob's Red Mill
1/2 Cup Wheat Bran Crude
1 Teasp sea salt,
Whisk the dry ingredients together in a bowl and set
aside. Put the sugar and water into the bottom of your bread machine
pan, and stir together. Add the oil. Pour the dry ingredients into
the pan, load in the pan and run on the Dough cycle. Once kneaded and
risen (1.5 hours max), put the dough onto a lightly floured (Atkins
Bake Mix or oat flour, 2 Tablesps) board, cut in half and knead and
roll the halves each lightly into a loaf shape, place in oil-sprayed
loaf pans. Lightly spray the tops (I use an olive oil pump, can use
panspray) and place a sheet of waxed paper over the top; let to rise
for another 30 minutes or so in a warmish, draft-free
Preheat oven to 350F. Bake for about 35 minutes or
until an internal temperature of 190F. Lay pans on their sides
to cool for 15 or 20 minutes at least; then finish cooling on wire
rack, also on their sides. Best sliced when very cool. Best kept
refrigerated or frozen.