Low Carb Bread Rolls Recipes

EASY LOW CARB BREAD ROLLS

Steps:

• Preheat the oven to 180C/350F degrees.
• In a bowl add the almond flour, ground flaxseed, psyllium husk powder, baking powder, salt and seasonings. Mix well.
• In another bowl, whisk the egg whites until stiff.
• Add the egg yolks to the almond flour mixture and stir thoroughly.
• Add the coconut oil and mix well. Then stir in the apple cider vinegar.
• Add the boiling water and gently mix. If the mixture looks a bit too soft, let it sit for at least 10 minutes to firm up.
• Gently fold in the egg whites.
• Split the mixture into 8 portions. Take one section. Using your hands, make it into a small bread roll shape.
• Place on a baking tray lined with parchment paper, and repeat for the rest of the dough.
• Bake for 25-30 minutes until firm and golden.

LOW CARB BREAD ROLLS

Steps:

• Combine inulin, yeast and water in a small bowl. Leave in a warm place until yeast activates. This can take 10-20 minutes. It should be thick and foamy on top
• Add all the ingredients (in recipe order) to a mixer, including activated yeast. Using dough hook attachment knead dough for 5 minutes on a slow speed.
• Transfer to bench top and knead for one minute until dough comes together. Cut into 12 x 60g pieces. With a slightly wet hand, cup each ball of dough and roll gently into a bun. (See video for quick demonstration)
• Place each bun on a large baking tray lined with baking paper. Ensure there is plenty of space allowed for the bun to rise without touching others. Cover buns with silicone mat and clean towel. Leave in a warm place for approximately 1 hour until the buns have doubled in size.
• Preheat the oven to 170℃/340°F.
• Sprinkle the rolls with sesame seeds. Bake 30-35 minutes. Cool on wire rack.
• Combine inulin, yeast and water in a small bowl. Leave in a warm place until yeast activates. This can take 10-20 minutes. It should be thick and foamy on top
• Mix all ingredients to mixer, including activated yeast; mix 5 min/dough setting. Follow from step 2 above.

LOW-CARB BREAD ROLLS

Steps:

• Preheat your oven to 180C / 350F.
• Make sure that your linseed and chia seed are milled. To do this, pop them in a "nutribullet", coffee grinder or food processor and pulse until a flour like consistency.
• Combine all dry ingredients (linseed, coconut flour, chia and baking powder) in a bowl and mix together.
• In a separate bowl add the ACV, olive oil and water (ensure you are using a measuring cup!). Whisk together well.
• Make a well in the dry ingredients and pour in the liquid. Using a spatula combine the mixture together well. It will go from wet, to a thick batter. Continue to move it around until a dough forms. Mould it in to a bowl and leave to stand for about 15-20 minutes. It will thicken considerably during this time.
• Break the dough in to 6 and mould in to balls. (If you make less then please note baking time may need to be a little longer)
• Place on a grease proof baking sheet and very gently press each ball, so that it is stable.
• Optional: Add any seeds on top (best way to do this is to dot a little water to the top of the roll and then sprinkle the seeds over it.
• Place in the oven and bake at 180C / 350F for 35-40 minutes. Check occasionally. They should have a deep golden brown crust, with a slight spring once cooked.