BREAD ROLLS
FAT: 89.28g PRO: 45.64g CHO: 11.04g Kcals: 1,032 CLASSICAL 1.58:1 RATIO
Notes
Mo’s tip: This can be cooked in a small loaf tin then served in slices, you will need to weight it and divide into 6 portions (smaller portions can be made for snacks).
The best psyllium husk are the white ones (psyllium husk POWDER is darker and gives a purple / brown colour to the rolls). There are several other brands available, I am using the NATURAL BIO brand. I also favour ZEINA ground almonds as they are a finer texture than most, both available from Amazon
Click here for info/tips on baking powder
Ingredients
- 160g Ground almonds
- 110g Egg white
- 25g Psyllium husk
- You will also need 1 teaspoon of salt, 2 teaspoons of LOW CARB GLUTEN FREE baking powder, 190g boiling water and 15g white wine vinegar.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Mix the ground almond with the psyllium husks, baking powder and salt.
- Add the egg white and vinegar, mix well.
- Pour in the BOILING water and mix until a dough forms.
- Grease a baking tray or line with a non-stick liner.
- Divide into 6 equal portions and then shape into bread rolls. If you dampen your hands with water this will help with the shaping.
- Brush with a little beaten egg yolk and bake in pre heated oven for approximately 40 minutes until cooked through.
- Leave to cool on a wire rack.
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CLICK HERE FOR DISCOUNTS.