Almond flour and psyllium low-carb bread rolls

[mific]

Here’s a recipe for low-carb gluten-free bread rolls. It's incredibly fast and easy to make, and very reliable - always works well. I love it as it's great to have a bread recipe I can have every day, and a couple of rolls per day gives me a ton of fiber. Originally from here but I've added my own notes to it.

Ingredients

1¼ cups almond flour (aka almond meal)
5 tbsp ground psyllium husk powder (I use unflavored metamucil as it turned out to be as cheap as buying psyllium powder, for me, and my online grocer has it)
2 heaped tsp baking powder (it pays to be generous with this, definitely makes the rolls stay risen rather than collapsing a bit after baking)
1 tsp salt (original recipe said sea salt, but regular salt is fine and dissolves way better. If I use sea salt again I'll dissolve it in the boiling water before adding that)
2 tsp cider vinegar
1 cup boiling water
3 egg whites (I experimented with using 2 whole eggs instead but the egg whites definitely make them rise better)
1-2 tbsp sesame seeds (optional, or poppy seeds)

( Read more... )

Three egg-yolk custard

[mific]

I love custard and when I make my low-carb gf bread rolls I end up with three yolks, so...

Ingredients
3 egg yolks
1.5 cups water
0.5 cup of cream
3 tbsp trim milk powder
1 tbsp cornflour or potato flour 
sugar or stevia to taste (about 2-3 tbsp sugar)
pinch of salt.
1 tsp vanilla essence or extract added after cooking

Mix well (I whisk it a bit) and cook in a saucepan on stovetop a few minutes, stirring (e.g. with a wooden spoon) until it thickens - don't leave it, you have to stir until it bubbles. Mix in the vanilla. Dish up into a couple of containers and either have it warm, or refrigerate - I prefer it cool as I'm weird and like the skin on top. Serves two restrained people or one hungry one. Five minutes prep and cooking, longer to cool it. Good by itself or as a sauce for stodgy English type desserts like apple crumble or steamed treacle pudding. Great on trifles. 
By the way, I’m a Kiwi and we have great milk powder here, and I think the custard’s slightly better made with it. But you can definitely just use 1.5 cups of full-cream or low-fat milk as such, instead of the water and milk powder.
I haven’t tried the custard recipe with non-dairy milk though, so no idea if that would work.