Sonora Bolillos Keto Bread Mix | Mexican Keto Buns, Rolls and French Bread Baking Mix | Low Carb Flour, Low Sugar, Bread Machine Mix (9.6oz -Makes 8 Rolls)

They seem to have hit upon the right balance of ingredients to give almond flour bread the texture of soft wheat bread, and the flavor is good too (though some may think too salty). This makes a very good roll, but since it has things like cream and egg in it, as well as the oil that is in almonds, it isn't really like a plain "French bread" made out of simple flour & water. Also I like that you only need to add water. NOTE: one of the ingredients which helps produce the bread-like texture is gluten flour, so you cannot serve it to those with celiac.Because of how good this bread mix is, I have now purchased several more packages of it. It is now one of my pantry staples. Still, I have a few tweaks which I prefer:Sourdough lovers - use 50/50 kefir/water (more or less, instead of all water) for a decent sourdough flavor. (Yogurt might work too).Add coconut flour - I add 35g (about 1/3 cup) of Bobs Red Mill Coconut Flour, which makes it even more bread-like, and with even less rubberiness & wetness (like other faux-breads which get their texture from psyllium). Consequently it needs a bit more water, perhaps an ounce or two (I am still playing around with those proportions). Besides improving the texture, adding a bit of coconut flour + water dilutes the salty taste that some reviewers have complained about.Add leavening - Also it doesn't seem to rise as much as I would expect from regular yeasted breads and is rather dense, even when I proof it overnight (perhaps because my winter kitchen is cold, I don't know). So I add 2 teaspoons of baking powder to it as well. At some point I will try adding yeast, as suggested in S. Carroll's review, or maybe trying baking soda instead.For a few years, I have been playing around with making almond/coconut flour/mozzerella keto breads, so I can really appreciate how successfully they have produced a great keto bread mix. (Years ago I baked all of our own bread, so I am experienced with traditional yeasted breads.)

I tried it after trying (many) keto breads. In my opinion, it is the best. So much so, that I actually subscribed. Just add water and the mix will do the rest.

I've been experimenting for a decent low carb diabetic burger bun. Keto buns are tasteless and hard to get locally. These have a tolerable taste but 1st batch was very dense and heavy. After several batches I've had good results adding 3tsp Fleishmann's dry yeast, following directions to proof in warm water with a pinch (about 1/2 tsp) of sugar, before adding to dry mix and kneading. I divided the dough into 4 buns. Much more loft, reasonably soft. 20 min in oven, nicely browned. Pre-sliced buns did fine in the freezer.

It was very convenient and easy to make this; however, the dough is sticky and difficult to separate into the separate bolillos. They turned out great!

It is salty. I don't consume a lot of salt, do it may just be me. But I found the product to be extremely salty.

An excellent accompaniment to the keto diet

This mix worked perfectly!. Followed the instructions, and a couple of hours later we had perfect keto Bolillos that did not spike my blood sugar!Only down side is the price...but for an occasional splurge it's well worth it.

Kind of tasted like burnt corn bread from the grill over a camp fire that had been left out over night. Not a repeat customer.