How To Make Gluten-free Paleo-ketogenic Buns In A Few Easy Steps
Want to make easy, no-fuss paleo-ketogenic buns? Watch this!
Dr. Sarah Myhill is one of the leading doctors in the world when it comes to treating chronic illness. Her speciality is in the field of ME/CFS, but she has a wider interest in what each of us can do to get, and stay, vibrantly healthy. With her co-author, Craig Robinson, she has written the PK Cookbook to provide anyone interested in achieving optimum health with a clear pathway to eating their way to wellness.
This short film is an update on her famous paleo bread recipe. It offers an even more foolproof and straightforward way of having a healthy PK substitute for bread in your diet. Much-loved though the paleo loaf is, it does have a tendency to stay soggy in the middle or to burn on the outside. The bun method overcomes that!
You will need:
250 gms freshly-ground linseeds – the exact measurements are crucial to success
270 mls water – the exact measurements are crucial to success
Some salt to taste – preferably Dr Myhill’s Sunshine Salt, which is mineralised
Some oil to grease whatever surface you’re rolling the mix out on
Optional addition – fennel, caraway or cumin seeds
Grind the linseeds and salt finely. A “Nutribullet” works well for this, using the milling blade. OR use a coffee bean grinder and grind the linseed in 3 small batches.
2. Weigh the water and add in a bowl with the ground linseeds. Use a spoon or spatula to mix the water and linseeds. Initially, it has the consistency of porridge and you may think there is too much water. Do not despair! Keep going and a proper bread-like soft dough will evolve. Do not knead it.
3. Leave the dough for ten minutes to allow for further absorption of water and you will get a firmer dough.
4. Grease your hands with coconut oil, pick up the dough and place on to a coconut oiled surface. Use your hands to massage the dough into a cylinder shape about the length and width of a rolling pin. Do not knead the dough or you will introduce layers of oil which means it will not stick together in a coherent lump.
5. Cut the dough cylinder into 12 discs, each will be about 3 inches in diameter and 1 inch thick.
6. Shape the pieces (again, do not fold or knead!) so they are evenly thick and place onto a greased pyrex cooking dish.
7. Cook at 210C or 220C or (410F/430F) for forty minutes until they sound hollow when you tap them and are slightly browned. You’ll need to judge the relative hotness of your own oven.
8. Cool on a tray.
Links to Dr Myhill’s papers and books:
“The Infection Game – life is an arms race”
“Diagnosis and Treatment of CFS and ME – it’s mitochondria not hypochondria”
“Sustainable Medicine – Whistle-blowing on 21st Century Medical Practice”
“Prevent and Cure Diabetes – delicious diets, not dangerous drugs”
“The PK Cookbook – go paleo ketogenic and get the best of both worlds”
Dr Myhill’s three published papers on CFS/ME:
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