If you love bread but not the carbs, these fabulous keto and gluten-free bread rolls are for you! Made with almond flour and eggs, these are the best low-carb and grain-free bread substitute.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
Combine almond flour, psyllium husk, and salt in a bowl; mix well. Add water, egg whites, and vinegar; whisk with an electric mixer until well combined and a thick dough is formed, about 1 minute.
Wet your hands and shape dough into 8 rolls. Arrange rolls on the prepared baking sheet. Sprinkle sesame seeds on top.
Bake in the preheated oven until golden, about 55 minutes.
Per Serving: 166 calories; protein 6.8g; carbohydrates 9.6g; fat 12.9g; sodium 244.3mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.