disappointment

Alas. I tried turning a keto white-bread-loaf recipe into burger buns, having no idea how bamboo flour would behave when baked (I used this recipe). I'm going to try again Saturday morning, this time making an orthodox loaf instead of burger buns. The crumb of the bread wasn't too bad, but as you see below, there was a lot of outside crust, making the whole thing feel heavy. Part of the reason for the crust was my use of an egg wash, primarily to hold sesame seeds in place. When I make the loaf Saturday morning, I'll be sure to leave the egg wash off. I suspect the recipe works better as a loaf.

I might also try a third attempt, this time adding a measure of nutritional yeast and vital wheat gluten to the mix. The gluten (which is basically protein) could help the bread to bake more like normal bread, improving its structure. In adding these extra ingredients, I'll also reduce the amount of almond flour in the mix. Almond flour in keto bread pretty much insures that whatever bread you make will need to be sliced very thinly to be tolerable: it makes for heavy, dense bread—a hallmark of most keto bread-making attempts whether egg-based, fathead, or even this new thing with bamboo flour (which is a bit bitter like lupin flour).

Still, the burger was edible.

For now, though, those carnivore burger buns remain the best.