Lupin Flour Low Carb Brioche Buns

We’ve struggled with a low-carb diet, particularly the lack of bread. I’ve tried the almond buns, made with almond flour but they tend to be so heavy, that I find it difficult to eat it like normal bread, you become way too full. The discovery of Lupin flour paired with Vital Wheat Gluten has changed my life. We have gone back to enjoying the foods we’ve loved before low-carb and feeling rather good about it. These dinner rolls are 2 g net carb compared to a regular brioche bun which is 34 g of carbs! 

As I’ve mentioned in previous posts, Lupin Flour is related to soy and peanuts so if you have an allergy to either or both, you will probably be allergic to Lupin Flour.

Makes 8 hamburger-size buns or 12 slightly smaller buns or one 24 cm loaf

Ingredients:

• 236 g Filtered water, slightly warm
• 4 g Sugar
• 6 g Instant yeast
• 3 Large Eggs, room temperature, divided
• 55 g Butter, softened
• 45 g Erythritol
• 80 g Lupin flour
• 38 g Oat fiber
• 170 g Vital wheat gluten
• 3.5 g Sea salt
  
• 10 g Sesame seeds, toasted

Directions:

1. Combine the water, sugar, and yeast in a container and allow it to bloom for about 10 minutes.
2. In a bowl, combine two eggs and Erythritol and whisk until the Erythritol has dissolved.
3. In the large bowl of your stand mixer, whisk the lupin flour, vital wheat gluten, oat flour and sea salt together. Combine the egg/Erythritol with the bloomed yeast and mix well, add it to the flour mixture and using the scraper paddle, mix until well combined.
4. Once incorporated, add the softened butter to the dough and mix with the scraper paddle until the butter has been fully incorporated into the dough.
5. Rest the dough for ten minutes. Then knead it with the kneader hook in the stand mixer for 10-15 minutes to activate the gluten (do not skip this step, it is vital).
6. Prepare a baking sheet by lining it with parchment paper. Weigh the dough and divide the total weight by 8. Cut the dough into eight equal weights and roll into a nice bun and place it onto the baking sheet. These buns will roughly double in size. Repeat with the remainder of the dough. Cover the buns with a clean cloth and allow them to proof until doubled in size (mine took just shy of 2 hours).
7. Preheat the oven to 375° F. Whisk the remaining egg and brush the bun tops generously with it, Sprinkle with sesame seeds, if using. Bake the buns for 18-20 minutes or until the internal temperature is 200° F and the tops are golden. Cool completely on a wire rack.
   

Notes:

• If the tops of the buns get too dark while baking, cover lightly with foil to complete baking.
• The sugar with the yeast gets totally eaten by the yeast, not affecting the carbohydrates.
• You can make this into a loaf and get about 18 slices of bread, lowering the carb count even more!
• This dough is easily divided in half, you’ll just need 2 eggs instead of 3!
• If you’re like me, you’ll want to eliminate the Erythritol or reduce it and I suggest that you don’t. Lupin flour does not taste like wheat flour so the sweetness helps bridge the gap a bit. I have made this recipe without the Erythritol and although the texture is not affected, the taste is and it’s definitely better with the Erythritol.

Just look at that crumb, it really has a lot of spring to it.

Just look at that gorgeous crust.

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