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To make

Line a baking sheet with non-stick baking paper and heat the oven to 180 deg C

 

Put all the dry ingredients except the yeast into a bowl and mix together

Add the egg whites, vinegar and boiling water and beat thoroughly for about 30 seconds – it will go from a liquid mess to a dough with a similar texture to playdough.

When the dough has cooled a bit (it should feel warm to your hand but not hot) beat in the dried yeast

Wet your hands to prevent sticking and form the dough into 6-8 rolls. Place on the baking sheet so they're not touching. Sprinkle with seeds if using.

Leave to rest for about 20-30 minutes for the yeast to activate

Bake for about 50 – 60 minutes until browned and risen but check after about 40 minutes and turn the oven down if they're getting too brown.

Keto Bread Rolls

 

As I wrote about in one of my blogs, bread can be a real stumbling block for many people wanting to do Primal or people who can't eat bread for any reason. These bread rolls are gluten-free and grain-free and really do fill that gap. They're delicious as a lunch with  a filling of your choice or to serve with vegetable soup.

This isn't my recipe. It comes from an excellent website https://www.dietdoctor.com/  which has all kinds of tips, advice and recipes for low-carb living and eating.

However, I have been experimenting with using fast action yeast to get that real bread flavour - the key is to mix it into the dough after it has cooled a bit - if you put it in at the beginning, the boiling water will kill the yeast. This has worked really well, but you do have to add a small amount of sugar to feed the yeast.

 

I have only recently discovered this recipe and I have been experimenting with it to get the best results. Here are my tips:

  • The psyllium husk is essential! Without it the bread just doesn't work. You can get psyllium husk and psyllium husk powder online

  • The water must be boiling – this helps to activate the psyllium husk

  • The recipe calls for 3 egg whites but my chickens lay big eggs so I only used 2

  • Cooking time is a bit of an experiment – these rolls need to be cooked for quite a long time and the first time my oven was too hot so the outsides were browned before the middles were properly cooked. Keep checking and turn the oven down if it looks like they're cooking too quickly

 

Ingredients

 

160g almond flour

5 tsps psyllium husk or psyllium husk powder

2-3 egg whites – you can use the left-over yolks to make my 5-minute mayo

Mixed seeds - sunflower, pumpkin, chia - about 2 tblsps

1 tsp sea salt

1 tsp sugar

2 tsps baking powder

2 tsps apple cider vinegar

1/2 packet quick action yeast

300mls boiling water

 Sesame seeds or poppy seeds for the tops (optional)

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