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“Poly-Grain” Rolls

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 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 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 container.

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