Having made bread with the original fibre flour I always felt it was a little dense and had a strong flavour. I have now made rolls with the extra fine fibre flour and wow, sooooo good. I followed the recipe exactly as the bread recipe on the website but added a couple of teaspoons of inulin with the yeast. Inulin is practically carb free but it gives the yeast something to work on so makes the rolls rise more. The dough is lovely and silky as well. Excellent with Sugar Free Londoners Lemon Curd https://sugarfreelondoner.com/how-to-make-sugar-free-lemon-curd/ I purchased my inulin online from that well known website for buying things.
Not the best pic but have eaten all but the last 2 rolls seen here
Ho.... could I have the recipe? tks
Hi, it is the recipe for bread that is on the recipes section of this website but using 500g of the superfine Lonjevity fibre flour and 2 tsp of inulin. Proof the yeast for a bit longer than the time suggested in the recipe. That’s it.
Oh my goodnes, I can’t believe how soft and fluffy these where. I tried them first with the Fibre Flour but found they had a strong aftertaste but these little beauties on the other hand where light, fluffy and delightful
I struggled with these and it took several attempts to get them right. See my comments on bread making here - https://www.lonjevity-foods.com/forum/recipes/soft-loaf-of-bread
For the benefit of anyone else having difficulties, I thought I'd let you know how I managed to make them.
I followed QueenKeto's blog post - https://queenketo.com/fiberflour-low-carb-olive-bread-buns/ - (without the olives) but with 2 tsp inulin added to the warm water and yeast. For me, the important point she makes was the need to proof twice (an hour each time) and to ensure that the initial kneading results in an elastic dough to ensure the dough rises properly and the rolls are cooked in the middle. I cooked the rolls the baking oven of my Aga (which is roughly 180 degrees) for 35 minutes and then left them to cool completely for a couple of hours.
It's also worth noting to others trying to make bread/rolls that, as Gerry says, the finished product is wetter than regular bread in the middle.