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Low Carb Rolls! 🤗
May 30, 2019
For those of us that are low carb and just want something bread-like without the insulin spike or gluten or whatever, these do a great job.
They’re not French baguettes so set your expectations appropriately.
That being said, they’re the best low carb “bread” I’ve ever made or had BY FAR.
Ingredients 5 tbsp ground psyllium husk powder 1¼ cups almond flour 2 tsp baking powder 3/4 tsp sea salt 1 cup hot water 2 tsp cider vinegar 3 egg whites (make your life easy and buy the ones in a carton!) 2 tbsp caraway seeds
1 tbsp garlic powder
Instructions: 1) Preheat the oven to 350°F (175°C). 2) Mix the dry ingredients in a large bowl.
3) Add vinegar and egg whites to the dry ingredients, and combine well. Add hot water, while mixing gently for about 30 seconds.
Don't over mix the dough, the consistency should resemble Play-Doh.
4) Moisten hands with a little olive oil or water, and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with sesame seeds, caraway seeds or whatever toppings you want.
5) Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun. (I never actually do this. When they look golden and toasty I call them done.)
Let them cool before you try slicing them or they’ll deflate like fresh Challah.
I almost always let them cool and then freeze them. Once they’re frozen I take one out as needed, slice it, toast it to top with butter or cream cheese or pesto or whatever, or melt cheese on top.
(This recipe is adapted from another bread recipe by Maria Emmerich)