This gluten-free bread recipe is ideal for those craving the bread without the carbs. As well as making tasty bread rolls, this recipe can be adapted to make breadsticks, perfect for dipping!
Recipe: Keto Vegan Bread Rolls
Makes 5-6 rolls
1 1/4 cup almond flour
1/4 cup coconut flour
1/4 cup + 3 tablespoons ground psyllium husk
1/2 teaspoon salt
2 teaspoon baking powder
2 teaspoons apple cider vinegar
1 tablespoon olive oil
1 cup warm water (40ºC)
2 tablespoons poppy seeds (or mixed through the dough)
Optional variation: Add 1/2 heaped teaspoon of turmeric powder to the mix, stir through 1/4 cup poppy seeds and form into ‘breadsticks’. Reduce coking time for thinner shapes.
Preheat oven to 180ºC (375ºF ). Lay a baking tray with parchment paper. Set aside.
In a large mixing bowl add all the dry ingredients first and stir to combine.
Add apple cider vinegar, olive oil and stir in the hot water. Combine for 1 minute with a spatula, the water will absorb gradually, drying out the mixture to create the bread dough. It will be a bit sticky but you should be able to form a ball with your hand.
Set aside for 10 minutes to let the psyllium fibres fully absorb the liquid.
Divide the dough into 5 or 6 small balls. Roll each of the small balls between your hands and place them one by one on the baking tray.
With a pastry brush, brush the top of each bread ball with a bit of tap water and sprinkle with poppy seeds.
Bake for 30-40 minutes at 180ºC. Allow to cool fully before slicing. Will keep for 5-6 days but are best served warm once over a couple of days old. These rolls also freeze well.
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