* Exported from MasterCook *

DOREEN'S MULTI-GRAIN REVOLUTION ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : 0-5G Low Carb Bakery Bread Egg Whites


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- room temperature,
separated
1/4 tsp cream of tartar
3 tbsp ricotta cheese
1 tbsp soy flour
1 tbsp gluten, wheat -- 75% vital
3 tbsp wheat bran
2 tbsp flax meal
1 tsp baking powder
2 tbsp water -- (2 to 3)

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 baking powder.
Beat egg whites till 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-150°C. Bake for 20 min. Then, reduce heat to 250°F-130°C and bake for another 20 min. Buns should be glossy, golden and firm to touch.
Cool on a rack completely, before storing in airtight container. (2 to 3)


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Per Serving (excluding unknown items): 65 Calories; 4g Fat (39.5% calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 239mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes








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