Low carb rolls
If you are trying to reduce your blood sugar, bread is the last thing you should eat. These easy to make low carb rolls are the perfect replacement. I have adapted the original fabulous recipe from Diet Doctor. If you are allergic to nuts then follow the coconut flour replacement in the notes.
Ingredients
Dry ingredients
- 130 g ground almonds
- 25 g psyllium husk powder amazon link below
- 1 tsp baking powder gluten free
- 1/2 tsp salt additive free
Wet ingredients
- 3 egg whites organic free range
- 10 ml cider vinegar
- 185 ml boiling water
Optional topping
- 6 pinches sesame seeds one pinch per roll
Instructions
- Pre heat the oven to 160 fan, 180 electric or Gas 4.
- Weigh the dry ingredients into a medium sized bowl and mix well.
- Separate the eggs into a small jug.
- In a separate jug combine the cider vinegar and the boiling water.
- Pour the egg whites and vinegar/boiling water onto the dry ingredients. Using an electric hand whisk, beat for 20-30 seconds until the dough is well combined and running up the beaters as it thickens. DO NOT OVER WHISK.
- Line a baking sheet with baking paper and using wet hands divide the mix into 6, moulding into balls. If using the sesame topping sprinkle on top of each.
- Bake in the oven for 1 hour. Allow to cool completely.
Video
Notes
These can be frozen or kept in an air tight box for up to 3 days. After the first day they are best toasted.
If you are allergic to nuts, replace the ground almonds with 32g coconut flour, increase the egg whites to 4 and increase the boiling water to 200ml.
To make wraps simply divide the mixture as you would for the rolls. Place each portion in turn, onto a piece of baking paper and roll out with a wet rolling pin. The wet rolling pin prevents it sticking. Bake on a baking sheet at 200°c fan/Gas 7 for 5 minutes.
If you like pizza, try the low carb pizza roll recipe here.