mific (
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gluten_free2019-03-17 02:01 am
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Almond flour and psyllium low-carb bread rolls
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)
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.


Play-Doh!
Re: Play-Doh!
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Revised recipe that I use these days
0.5 cup ground walnuts (I use a bullet food processor)
5 tbsp ground psyllium husk powder (or can use unflavored Metamucil as it turned out to be as cheap as buying psyllium powder, for me, and any online grocer has it. With Metamucil, add 1 extra Tbsp.)
2 heaped tsp baking powder
1 tsp table salt
2 tsp cider vinegar
1 cup very hot/boiling water
2 eggs
As above, mix the dry ingredients, then add eggs and vinegar, then the hot water. Form into 6 rolls and bake on a baking paper-covered tray for 45 min. I cover them with aluminum foil for 30 min then do the last 15 min uncovered.