These very low carb (2 gram each), no gluten rolls are just the thing when you're craving bread. They are quick to mix up, smell great baking and have a wonderful taste and texture. Firm enough to go in the toaster too. You can add garlic or onion powder to disguise the flavor if you're sensitive to the taste of psyllium.
Servings: 6 rolls
- 1.5 cups almond flour
- 5 tbsp ground psylliam husk
- 2 tsp baking powder
- 1 tsp sea salt
- toppings (optional) Sesame, poppy, "everything" bagel mix, etc.
- 1 cup boiling water
- 2 tsp cider vinegar
- 3 egg whites
Preheat oven to 350°. Line a baking sheet with parchment.
Put all dry ingredients into a bowl and mix well.
Add the wet ingredients and mix well until dough becomes a bit fluffy. I mix in the vinegar and eggs first, then quickly stir in the water to form a foamy dough.
Form 6 rolls out of the dough using WET hands. I wet my hands for each roll. Sprinkle optional topping. You may need to rub a little more water on the rolls so the topping sticks better.
Bake at 350° for one hour. Enjoy!