An amazing recipe for those who want to reduce carbohydrates. It is a bun that has proteins and not carbohydrates. Ideal for athletes but also for those who are on a diet to reduce their weight in fat and increase their muscle mass. It doesn’t make miracles and it doesn’t increase your muscles by itself, it also needs exercise. It is not low in calories, it just doesn’t have carbohydrates and that’s how you can achieve protein intake and carbohydrate reduction. It has no salt and does not need, nor does it need sugar.

Together with a glass of freshly squeezed orange juice is the perfect breakfast, while for dinner I recommend it to accompany your vegetable salad without the carbohydrate regrets.

Dietitian Magda Koutsoupia (Magda Diet) said about this recipe:
Diet is a way of life and should be enjoyable, varied and not oppressive. When there are increased needs for protein or for people who do not have any meat in their diet, beyond the usual sources of protein we look for alternative recipes and flavors.
One such recipe is Vickie’s flourless buns, which are rich in protein of high biological value (milk, eggs) and with minimal fat and carbohydrates.
Quick, Easy & Tasteful!!!

I’m crazy about this flourless bun. It is very similar in texture to a bread bun and it is very quick to make. The only thing I don’t like is that you have to turn your oven on for a small amount. Of course, you can always store it in the freezer and take it out little by little. I tried to make it in a grill non-stick pan but it didn’t cook well from the inside. I also tried it in the microwave but it came out like a yellow sponge and didn’t have that very bready look.

The only normal powdered milk I found in a supermarket in Greece is Regilait. Do not put powder milk for babies into because they also contain various other additives.


Yields4 ServingsDifficultyBeginner

Prep Time7 minsCook Time10 minsTotal Time17 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 2 medium eggs (53g each were mine)
 80 g (approx.) milk powder (not milk powder for babies)
 1 tsp baking powder

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Preheat your oven to 190°C/375°F.

2

If you find powdered milk that is powdered it is fine. But if the milk powder is in flakes like the “Regilait” I found, then grind it in a multi blender so that it becomes a powder. It helps the texture to be more uniform. Of course, it can also be done without the grinding, but it may make it difficult for you to mix, which will require more mixing time.

3

Break the eggs into a bowl and beat them lightly with an egg beater.

4

Add the baking powder and continue beating.

5

Add a tablespoon of milk powder to this mixture and mix until well absorbed.

6

Continue like this spoon by spoon until your mixture becomes a thick paste. How much milk powder you get depends on how big your eggs are. I have videos below for you to understand the texture they should have.
a. If it comes out thicker, we can dilute it with a little fresh milk.
b. If our mixture comes out thinner, then add more milk powder.
c. The amount of milk powder depends purely on the eggs, if they are big or small, if they are fresh, the white will be firmer, while if it is not so fresh, it will be a little thinner.

7

For greater convenience and a more beautiful shape, put this mixture in a piping bag. If you don't have one or you're tired of washing it for such a small amount do what I did. Put it in a food plastic bag and cut one corner/tip to make a piping bag.

8

Line a greaseproof paper in a baking tray. Form your buns at a distance from each other because they will rise/inflate.

9

Place it in the middle rack of the oven and bake for approximately 10 Minutes until golden brown. The time it takes depends purely on their size and the power of your oven.

10

They are eaten hot. Stored them in airtight container in the fridge for 2-3 days. Heat them in the microwave for 10-15 seconds, depending on how powerful your oven is. Of course, fresh ones are tastier.

Ingredients

 2 medium eggs (53g each were mine)
 80 g (approx.) milk powder (not milk powder for babies)
 1 tsp baking powder

Directions

1

Preheat your oven to 190°C/375°F.

2

If you find powdered milk that is powdered it is fine. But if the milk powder is in flakes like the “Regilait” I found, then grind it in a multi blender so that it becomes a powder. It helps the texture to be more uniform. Of course, it can also be done without the grinding, but it may make it difficult for you to mix, which will require more mixing time.

3

Break the eggs into a bowl and beat them lightly with an egg beater.

4

Add the baking powder and continue beating.

5

Add a tablespoon of milk powder to this mixture and mix until well absorbed.

6

Continue like this spoon by spoon until your mixture becomes a thick paste. How much milk powder you get depends on how big your eggs are. I have videos below for you to understand the texture they should have.
a. If it comes out thicker, we can dilute it with a little fresh milk.
b. If our mixture comes out thinner, then add more milk powder.
c. The amount of milk powder depends purely on the eggs, if they are big or small, if they are fresh, the white will be firmer, while if it is not so fresh, it will be a little thinner.

7

For greater convenience and a more beautiful shape, put this mixture in a piping bag. If you don't have one or you're tired of washing it for such a small amount do what I did. Put it in a food plastic bag and cut one corner/tip to make a piping bag.

8

Line a greaseproof paper in a baking tray. Form your buns at a distance from each other because they will rise/inflate.

9

Place it in the middle rack of the oven and bake for approximately 10 Minutes until golden brown. The time it takes depends purely on their size and the power of your oven.

10

They are eaten hot. Stored them in airtight container in the fridge for 2-3 days. Heat them in the microwave for 10-15 seconds, depending on how powerful your oven is. Of course, fresh ones are tastier.

3 ingredients Gluten Free Flourless Bread
Here you can see how the texture/density should be.
  • Make double or even triple the amount and store them in the freezer, each time taking out the daily amount you want.
  • You can microwave it for a few seconds. About 10” sec before you eat.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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