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gluten_freeHere’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)
Instructions
Preheat the oven to 350°F (175°C).
Mix the dry ingredients in a large bowl. (almond flour, baking powder, salt, psyllium)
Add the vinegar and egg whites to the bowl, mix, then add the cup of boiling water and stir until it thickens. I use a wooden spoon, mix it for about 30 seconds. Don't over-mix the dough, stop when it's like play-doh.
Depending how big you want your rolls, make 4 or 6 pieces of the dough - form roughly into rounded mounds (wet hands help, but it's not very sticky). Sprinkle sesame seeds etc. on top if wished - I generally don't bother; the seeds are a bit messy.
Place on a greased baking sheet. Bake on lower rack in the oven for about 35-50 minutes, depending on the size of your buns. They're done when you hear a somewhat hollow sound when tapping the bottom of the buns - I use a mini-oven so the tops and undersides get slightly dark. You may need to experiment a bit with the exact cooking time for your oven.
Stats: 1 bun = 2g carbs, 13g fat, 7g protein, 170 kcal, 5g fiber. These are smallish buns if you make 6, but filling.
The stats if you make 4 larger buns are: 1 bun = 3g carbs, 19.5g fat, 10.5g protein, 255 kcal, 7.5g fiber.
Prep time 5 minutes, cooking time about 50 minutes, store in a plastic bag or airtight container out of the fridge - they last fine for a few days. I haven't tried to freeze them, but I'm sure you can - the texture won't be as good after thawing, though.
My notes:
I can't emphasize enough how super easy this is. First time I made these I added the vinegar and egg whites to the dry stuff first, mixed a little, then added 1/2 cup boiling water. Then I freaked out (It'll be SOUP) but the psyllium immediately sucked up the water and went thick and glutinous. So I added the second 1/2 cup of water and it sucked that up too and stayed firm and easily able to be shaped. Because of the play-doh consistency it comes out of the bowl cleanly as well, so tidy up's a breeze.
I pair this recipe with making custard with the 3 egg yolks, and the recipe's posted here.
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)
Instructions
Preheat the oven to 350°F (175°C).
Mix the dry ingredients in a large bowl. (almond flour, baking powder, salt, psyllium)
Add the vinegar and egg whites to the bowl, mix, then add the cup of boiling water and stir until it thickens. I use a wooden spoon, mix it for about 30 seconds. Don't over-mix the dough, stop when it's like play-doh.
Depending how big you want your rolls, make 4 or 6 pieces of the dough - form roughly into rounded mounds (wet hands help, but it's not very sticky). Sprinkle sesame seeds etc. on top if wished - I generally don't bother; the seeds are a bit messy.
Place on a greased baking sheet. Bake on lower rack in the oven for about 35-50 minutes, depending on the size of your buns. They're done when you hear a somewhat hollow sound when tapping the bottom of the buns - I use a mini-oven so the tops and undersides get slightly dark. You may need to experiment a bit with the exact cooking time for your oven.
Stats: 1 bun = 2g carbs, 13g fat, 7g protein, 170 kcal, 5g fiber. These are smallish buns if you make 6, but filling.
The stats if you make 4 larger buns are: 1 bun = 3g carbs, 19.5g fat, 10.5g protein, 255 kcal, 7.5g fiber.
Prep time 5 minutes, cooking time about 50 minutes, store in a plastic bag or airtight container out of the fridge - they last fine for a few days. I haven't tried to freeze them, but I'm sure you can - the texture won't be as good after thawing, though.
My notes:
I can't emphasize enough how super easy this is. First time I made these I added the vinegar and egg whites to the dry stuff first, mixed a little, then added 1/2 cup boiling water. Then I freaked out (It'll be SOUP) but the psyllium immediately sucked up the water and went thick and glutinous. So I added the second 1/2 cup of water and it sucked that up too and stayed firm and easily able to be shaped. Because of the play-doh consistency it comes out of the bowl cleanly as well, so tidy up's a breeze.
I pair this recipe with making custard with the 3 egg yolks, and the recipe's posted here.