I fell in love with this Thanksgiving this year. And then started making soups again and having rolls to round out the meal is super.
Ingredients
- ½ cup coconut flour
- ½ cup almond flour
- 5 Tbsp psyllium husk powder
- 1 Tbsp baking powder
- ½ tsp garlic or onion powder (optional)
- ½ tsp other herbs like rosemary, oregano, basil, pizza seasoning, etc (optional)
- ¼ tsp salt
- 1½ cup egg whites (about 8 to 10 large egg whites)
- 3 Tbsp melted butter
- 2 Tbsp apple cider vinegar
- ⅓ to ¾ cup hot water (for Rainbow’s psyllium husk powder it’s closer to ⅓)
Method
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the coconut flour, almond flour, psyllium husk powder, baking powder, and salt.
- Stir in egg whites, butter, and apple cider vinegar. Slowly pour hot water over, stirring until dough expands. Start with the lesser amount and add a bit more until dough seems like it has expanded about 1½ to 2 times. Do not add too much water or it can become a gloppy mess.
- Divide dough into 12 equal pieces and roll between palms into a rough ball. If dough is sticky, oil your palms with olive or avocado oil. Place on prepared cookie sheet. If you want flatter rolls for burgers or sandwich rolls, press down to 1-inch thickness with your palm.
- Bake 45 to 60 minutes, depending on size and shape of rolls. Rolls should be well browned and quite firm to the touch. Remove and let cool on pan.
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