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@@Ali-y1b I haven't tried this with part egg whites and part full eggs. If you did this you will have to adjust the amount of eggs. Two egg whites are roughly equivalent to one whole eggs. Also the rolls will not be as airy and fluffy

@@dimplesp4046 Thank you I am so glad my videos have been helpful. I hope these turn out perfect for you when you make them

@@Khadija-uu4vm You're welcome I hope this turns out to your liking when you try it

@@flocof1 You're welcome. I hope this turns out to your liking when you try them

@@TimeOutForLowCarb you're welcome

@@brendalee8831 Thank you so much. I am so glad my channel has been helpful for you

@@jes4026 You're welcome

@@JanetsDeliciousLowCarbKitchen I'm going to substitute the lupin flour with egg white protein powder. I have oxalate toxicity (oxalosis) . Coconut flour has been tested and confirmed to be low in oxalic acid though. I checked lupin flour on the Trying Low Oxalate support group (they paid for testing on many things including lupin flour). It's too high for me. If egg white protein powder works out well, I'll let you know.

@@patriciascott4211 I have not tried to freeze these but I think it would work

@@JanetsDeliciousLowCarbKitchen thanks!

@@patriciascott4211 you're welcome

@@thewickedwitchofse8998 Thank you 😊 I hope these turn out to your liking when you try them

@@margaritalado2203 I don't use nuts or vital wheat gluten because many people who are subscribed to this channel have nut and gluten allergies. I have several recipes using oat fiber and whey protein powder and sunflower seed flour. Traditional milk powdered is not low carb/keto so my favorite is powered coconut milk.

Yes, the FDA claims it as a tree nut. HOWEVER, Botanists and all the experts absolutely deny this claim. It is a drupe,a fruit, by all description. FDA has been wrong with very questionable decisions too many times,, so I go with the experts Very rarely are their allergic reactions and then more than likely is to the coconut fruit, not as a nut allergy, but always a possibility. As a pro baker, and keto baking, I have to know ingredients and have done my research. Coconut flour is considered a nut free flour. If you are worried, then by all means, inform your guests there are alternative flours used! 🙂

Although the Food and Drug Administration labels coconut as a tree nut, the vast majority of tree nut-allergic individuals also tolerate coconut without difficulty, since coconut is not truly a nut, but rather a fruit.

Coconuts are a fruit. They are not a nut. Just because the FDA says they "are" doesn't make it so. Reality makes them a fruit as do botanists. The FDA approves all sorts of drugs and additives that are not safe every year and only recalls things after the shoddy "research" claiming they are safe is revisited by real scientists after deaths. Not much use for anything "they" have to say about science anymore.

Coconut flour is considered one of the safest flours for people with allergies. It's been around a long time. If someone is looking up recipes and they see coconut flour and they can't somehow tolerate coconut flour, they can certainly figure that out in just a glance.

Thanks Janet! I don’t have any Lupin flour nor have I ever baked with it yet. I think I saw some at Walmart. Yesterday I found some organic Coconut flour at Ross’s for $2.99 for a lb. Dollar Tree also has a smaller bag for $1.25. I’ve been looking for a good recipe for the Coconut flour.

@@starr8111 Lupin flour is a little tricky to substitute. It is more absorbent than almond or sunflower seed flour but not as absorbent as coconut flour. You can try substiting it with almond or sunflower seed flour but you will most likely need to adjust the liquid ratio a little

@@cjcj6945 That's great. I hope they turn out perfect for you when you make them

@@resurrectionsunday4164 😆 Thank you 😊

@@karenmessinger9609 You're welcome I hope these turn out perfect for you when you try them

@@JanetsDeliciousLowCarbKitchen I will sure give it a try. I love your recipes especially as you use coconut flour.

@@gabesgotgame3420 thanks

@@brendalee8831 you're welcome 😊

@@debrabremmer9541 Awesome I hope this turns out to your liking when you try them

No, sorry, I looked for and can do You the same trouble. Well, there are some options to make keto bread. You can use wheat vital gluten, if You can eat it. The other one is oats fiber, lino flour. You can do some interesting breads with that. Good luck!

@@margaritalado2203 I use sunflower seed flour in several of my recipes. It will not work as a substitute in this recipe. Coconut flour is very absorbent and requires much more liquid and binders.

@@debrabremmer9541 Awesome I hope these turn out for you when you make them

@@daryl3245 Thank you. I hope these turn out to your liking when you try them

@@lindajonesartist Coconut is a fruit from the "drupe" family. The FDA lists it as a nut because some people who are allergic to tree nuts have had reactions to coconuts. It's rare but it has happened

coconut is a drupe. a 5 second google search will tell you that.

@@Peace696 You're welcome

@@Robindavis893 🥰😊

@@Debbie-Savings You're welcome

@@PinkLady54 You should be able to add cacao powder with a little milk and it should work. You also can use melted chocolate instead of cacao powder and milk for a richer chocolate flavor

thanks

@@peggyalbright3745 you're welcome. I hope they turn out perfect for you when you make them

@@leslieprice9224 Thank you

@@fransak2723 Thank you

@@DTA-3_16 Thank you. I hope these turn out to your liking when you make them

@@beccab2522 I haven't tried to freeze these but I think it will work

Thank you.

@@beccab2522 you're welcome 😊

@@Denise-tt1hq Thank you so much

You're welcome. I've learned quite a few things since this video was made. Here's an updated version if you would like to check it out czcams.com/video/67nTNeQdk0Y/video.html

@@gabesgotgame3420 thank you

I boil jícama with onion and paprika powder and salt. Then put a little oil and fry it in the air frier. They are very good! I Will try in this way.....

@@margaritalado2203 Sounds yummy. I hope you enjoy this recipe when you make it

@@bestill670 you're welcome. I'm so glad this turned out to your liking

@@dominique8233 You're welcome

@@jes4026 You're welcome. I am so glad you have been enjoying my recipes. My 8×4 pan holds 4 cups. In this recipe I used a silicone pan but I've used metal pans and they work just as good.

@@JanetsDeliciousLowCarbKitchen Thank you for replying to me Janet. It's not the most common size in Canada but, I did manage to find a metal 8 x 4 one Goodcook brand. Not sure what the volume is but, it's probably 4 cups. I found a stoneware one that's 4 cups and I've seen vintage glass ones online. I read all one has to do is lower the temp by 25 degrees when cooking with glass. Parchment paper is probably useful too. I like it that you use and suggest smaller loaf pans. I don't want to make big dessert loafs. Your recipes are helpful.

@@jes4026 You're welcome. I have also used glass and stoneware. I've never adjusted the temperature I just keep an eye on whatever I'm baking. I'm glad this was helpful.

@@JanetsDeliciousLowCarbKitchen No problem. I learned about this when I wanted to use my vintage glass cake pans. I also learned recently that reducing the oven temp by 10 - 20 degrees and baking a bit longer can help prevent doming on cakes. I don't have experience with low carb cakes but, if doming is an issue, it might be helpful.

@@bobbievoncork4119 In this recipe yes but your texture might be a little different.

Thanks for responding...you are super Great!​@@JanetsDeliciousLowCarbKitchen

@@bobbievoncork4119 you're welcome

@@bobbievoncork4119 You're welcome 😊

@@maghurt Thank you