Yields: 6-8 large rolls or 1 loaf
Prep time: 10 minutes
Cook time: 50-60 minutes
Dry Ingredients:
- Almond flour – 1 ¼ cups
- Ground psyllium husk powder – 5 tablespoons (It must be a fine powder, not whole husks)
- Baking powder – 2 teaspoons
- Sea salt – 1 teaspoon
Wet Ingredients:
- Egg whites – 3 (from large eggs)
- Apple cider vinegar (or white wine vinegar) – 2 teaspoons
- Boiling water – 1 ¼ cups
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for rolls, or grease a standard 8×4 inch loaf pan.
2. Mix Dry Ingredients:
- In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt. Ensure everything is evenly distributed and there are no lumps.
3. The Critical Step – Add Boiling Water:
- Important: Add the apple cider vinegar to the dry ingredients and then immediately pour in the 1 ¼ cups of boiling water.
- Stir vigorously with a spoon or spatula. The dough will immediately start to gel and come together. It will look a bit like play-dough or mashed potatoes. Let it sit for a few minutes to cool slightly and for the psyllium to fully absorb the water.
4. Incorporate Egg Whites:
- In a separate, clean bowl, whisk the 3 egg whites until they are frothy (no need for stiff peaks, just frothy is fine).
- Add the frothy egg whites to the dough mixture.
- This is easiest with an electric mixer. Use the dough hook attachment and mix on medium for about 30-60 seconds, or until the egg whites are completely incorporated and the dough is smooth. You can also do this by hand, but it will require some strong stirring.
5. Form the Dough:
- The dough will be thick and malleable. Let it rest for another 2-3 minutes to firm up further.
- For rolls: Wet your hands (to prevent sticking) and form the dough into 6-8 equal-sized balls. Place them on the prepared baking sheet. You can slash an “X” on top with a knife for a classic roll look.
- For a loaf: Transfer the dough to the greased loaf pan and smooth out the top with a spatula or wet hands.
6. Bake:
- Place in the preheated oven.
- For Rolls: Bake for 50-55 minutes.
- For a Loaf: Bake for 60-70 minutes.
- The bread is done when it sounds hollow when tapped on the bottom and the crust is firm and deep golden brown.
7. Cool COMPLETELY:
- This is the most important step for the right texture! Let the bread or rolls cool completely on a wire rack before slicing. Do not slice while warm, as the inside will still be moist and gummy. Cooling allows the structure to set perfectly.
Why This Recipe Works:
- Psyllium Husk: Creates the gluten-free “gluten” network that gives the bread its chewy, airy structure.
- Vinegar: Reacts with the baking powder to help leaven the bread and create a lighter crumb.
- Boiling Water: Activates the psyllium husk to its full gelling potential.
- Egg Whites: Provide structure and additional leavening, making the bread lighter and less dense.
Enjoy your fantastic, low-carb bread! It’s perfect for sandwiches, toast, or just with butter.
