You'll fall in love with bread all over again after you try these Low-Carb Dinner Rolls. Not only are they super quick and easy to make, but they're soft and tender with that classic "bready" taste. Plus, they're Paleo, gluten-free, and dairy-free too!
1tablespoonAvocado Oil or Melted Butteror as needed
Preheat oven to 375 degrees and grease a small baking dish or pie pan.
In a large mixing bowl, whisk together the almond flour, flaxseed meal, psyllium husk powder, sea salt, and baking powder.
In a separate mixing bowl, whisk together the egg, egg whites, avocado oil, and apple cider vinegar
Stir the wet ingredients into the dry then add the boiling or very hot water. Stir until well combined.
Roll the dough into 6 equal-sized balls and place in prepared dish.
Brush the tops with melted butter or avocado oil and sprinkle with Italian seasonings.
Bake 15 to 20 minutes or until tops are golden brown.
Allow the rolls to cool for the best texture. If desired, brush again with melted butter or oil just before serving.
Be sure to use psyllium powder - not whole psyllium husks - as whole psyllium husks will not work in this recipe.
I love using psyllium powder in bread recipes because it helps with texture, retains moisture, and prevents the bread from crumbling. It also lends a very slight sourdough-like taste - which I love! However, you can replace it with ½ teaspoon xanthan gum if preferred.
If you've never bought psyllium before, it can be found in most health food stores in the supplement section.
The rolls are best when eaten the same day but leftovers can be stored in an air-tight baggie at room temperature for 1 day, 2-3 days in the refrigerator, or frozen up to 3 months. Bread softens after stored.
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato)