Protein Fitness Buns with Aquafaba
Aquafaba makes these buns egg-free, while almond flour, soy protein isolate, and coconut flour give them more protein and fiber than standard gluten-free bread. Lemon juice helps the whipped aquafaba stay more stable, and the small amount of erythritol only rounds out the flavor. They are a practical low-carb bun option for people avoiding eggs.
Mix almond flour (80 g), coconut flour (30 g), soy protein isolate (25 g), pectin (4 g), xanthan gum (4 g), and baking soda (2 g). Add coconut oil (30 g) to the dry mixture and rub it through so the fat spreads more evenly.
In a separate bowl whip aquafaba (140 g) with lemon juice (15 g) and table salt (2 g) until it forms a stable foam. Fold in erythritol (10 g), then in several additions gently combine the whipped aquafaba (140 g) with the dry mixture, stirring in one direction so the foam does not collapse too quickly.
Cover the dough and chill it in the refrigerator for 1 hour. After chilling, divide it into 6 pieces, wet your hands, shape the buns, and place them on a parchment-lined tray.
Bake the buns in a preheated oven at 150-160 C for about 50-60 minutes until the surface is well browned and the buns feel lighter and drier on the outside. Cool them completely on a rack so the aquafaba-based structure can set and the crumb does not stay wet inside.
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