(or loaf!)
My goal in creating this recipe was to keep carbs as low as possible by minimizing the amount of almond flour used while also creating a texture that wasn’t eggy, but was soft and tender on the inside and a bit crusty on the outside.
Mini Wheat-like Rolls
Servings 8
Calories 121kcal
Ingredients
- 1/3 cup oat fiber or 3 tablespoons coconut flour
- ½ cup almond flour
- 2 tablespoons psyllium fiber powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- 2 large eggs beaten
- 2/3 cup water very hot but not boiling
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix the oat fiber, almond flour, psyllium husk, baking powder, and salt in a large bowl, using a spatula to combine.
- Add the butter and egg to the dry ingredients and stir into a thick batter. Slowly pour the water into the mixture, stirring as you add it.
- Shape the dough into 8 rolls and place 2″ apart on the baking sheet. Bake 30-35 minutes. To test for doneness, tap the roll with your finger. It should be firm and make a hollow sound. There’s a higher risk of under baking than over baking this bread.
- Let cool for at least 15 minutes before serving.
Notes
To make this bread as a loaf, grease an 8.5-inch by 4.5-inch metal loaf pan and line with strips of parchment to make removing the load easier. Increase baking time to 48-54 minutes. While the loaf is a bit “thin” compared to store-bought bread, it’s delicious, especially when slathered with butter. Use it as toast, make a grilled sandwich, or make a French toast treat for yourself.
If you use coconut flour, the texture is a bit softer than if you’re using oat fiber. If you use oat fiber, the only brand I recommend is LifeSource.
This recipe can be dairy-free if you use coconut oil instead of butter.
Nutrition
Calories: 121kcal | Carbohydrates: 3.7g | Protein: 3.1g | Fat: 10.8g | Fiber: 2.5g