Low Carbohydrate Recipe
This is a whole grain-like bun, that rises higher than the original Atkins, stays puffed on cooling, has a nice cracked wheat texture, and slices in half without disintegrating, and very nice flavor.
3 eggs, room temperature, separated
1/4 teaspoon cream of tartar
3 tablespoons ricotta cheese
1 tablespoon soy flour
1 tablespoon Vital Wheat Gluten
3 tablespoons wheat bran
2 tablespoons flax meal
1 teaspoon baking powder
2 to 3 tablespoons water
Preheat oven to 500 degrees. Sprinkle cream of tartar over egg whites, set aside.
Blend yolks, ricotta, soy flour, vital wheat gluten, bran and flax meal. Add a couple tablespoons water to lighten the batter a little, then stir in baking powder.
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 degrees. Bake for 20 minutes. Then, reduce heat to 250 degrees and bake for another 20 minutes. Buns should be glossy, golden and firm to touch. Cool on a rack completely, before storing in airtight container.