We love bread here at Nourish & Thrive, but most traditional gluten free breads are super high in carbohydrates. These bread rolls are made using almond meal and psyllium husks. Psyllium husks make up most of the carbs in this recipe, however they’re pretty much just fibre! If you’re keto and counting ‘net carbs’ then these work out at just 2.7g net carbs per roll!
Since they are high in fibre, these rolls are great for digestion. Fill them with your favourite fillings, or use them to dip into soup.
Low Carb Paleo Bread Rolls
222 calories/15.1g fat/8.9g protein/9.2g total carbs (but 6.5g fibre!) per serve
1.5 cups Nourish & Thrive Almond Meal
1/4 cup + 1 tbsp Nourish & Thrive Psyllium Husks
1/2 tbsp Nourish & Thrive Coconut Flour
1 tsp Baking Soda
½ tsp Sea Salt
2 tbsp Apple Cider Vinegar
3/4 cup Boiling Water
3 Egg Whites, whisked
Preheat the oven to 180°C and line a baking tray with baking paper. Place the dry ingredients in a large bowl and mix well.
Combine the vinegar and boiling water in a glass jug. Fold the whisked egg whites into the dry ingredients. Pour in the vinegar mixture and stir vigorously. The mixture will froth up. Continue mixing for another 30 seconds until it forms a very thick batter.
Working quickly so the dough doesn’t dry out, divide into six portions and shape into balls, then place on the prepared tray, a few centimetres apart. Bake in the oven for 30-45 minutes until golden brown and a roll sounds hollow when the base is tapped.
Allow to cool on a wire rack before serving. Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.