Low carb, nut free, super delicious bread rolls!
- 1/2 cup coconut flour
- 6 tablespoons psyllium husk whole or 5 tablespoons of the powder
- 2 teaspoons baking powder (grain free)
- 1 teaspoon fine salt
- 2 teaspoons pickle juice (or vinegar)
- 3 large egg whites, whisked
- 1 cup boiling water
- 3 tablespoons coconut oil (or coconut oil spray)
- Sesame seeds (optional)
- Preheat oven to 350°F for convection and 375°F for bake.
- Sift together coconut flour, salt, and baking powder into a large bowl. Add in the psyllium husk and whisk to combine.
- Add the egg whites and pickle juice to the flour and quickly whisk in.
- Pour in all of the boiling water. Whisk together quickly until a lumpy, almost curdled looking dough forms.
- Switch to a spatula or use your hands to fold it a few times and smooth it out, so it’s like playdough.
- Line a sheet pan with parchment paper. Use a large scoop to make 5 buns, scooping them onto the parchment paper, or just use your hands to shape 5 small buns, about 1/3 cup each.
- Spray with coconut oil liberally or gently brush with coconut oil. Sprinkle sesame seeds on top, or poppy seeds etc.
- Bake for 60-70 minutes on the bottom rack, until browned on the outside and very firm and puffy — the buns should sound hollow if you tap on them. Cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
- Remove from the oven and let the rolls cool for 20 minutes or more before handling. This is important because the rolls will finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.
- Baking the rolls: check the rolls by tapping on them, they should should sound hollow, that’s how you know they’re done baking. Your cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
- Cooling: it’s super important to let the rolls cool for 20 minutes or more before handling so that they can finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.
- Swap the toppings: feel free to use poppy seeds, everything but the bagel seasoning, or minced dried garlic flakes as the topping.
- Storage: store in an airtight container in the fridge for up to a week.
- Reheating: toast leftovers till warm. Use as a sandwich bread, dinner roll, or any other way you can imagine enjoying this classic roll recipe.
- This recipe inspired by Maria Emmerich. Find that recipe HERE.
- Serving Size: 1 bun
- Calories: 119
- Fat: 4.4g
- Carbohydrates: 11.8g
- Fiber: 8.8g
- Protein: 3.8g
Keywords: nut free keto bread