Ingredients
The following ingredients have 4 Servings
- 3 ¼ cup / 260g Almond flour
- ½ cup / 60g Psyllium husk powder
- 4 teaspoon / 15g Baking powder (omit baking powder for dense bagel like texture)
- 2 teaspoon / 8g Salt
- 4 teaspoon Cider vinegar or any vinegar
- 1½ cup / 370ml Water (lukewarm)
- 6 Egg whites (Try our low carb mayo from the Low Carb Condiments)
Instruction
- Preheat oven to 350°F / 180°C and pour almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure it by tablespoons after grinding it.
- Warm the water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder.
- With a hand mixer gradually mix the water with the dry ingredients.
- Mix in the egg whites as well. Don’t get scared of the soft texture. It is supposed to be like somewhat sticky slime.
- Get a bowl of water close to us will allow to wet our hands after shaping each bread rolls.
- Shape the bread rolls. They grow in size but they won't be huge. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable.
- Place the formed bread rolls into the pre-heated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.
- The bread rolls are ready when slight golden brown color starts to appear on some of them and by tapping them results a hollow sound and somewhat firm crust.
