Seriously, this is the best wheat-free bread I’ve ever EVER had. They look, feel, smell and taste the real deal. When they are cooking, even the house will smell like bread baking.
Yeast free, dairy free, gluten free, high protein…and they look beautiful.
This is a Thermomix recipe but you don’t have to have a Thermie to make this; you just need a good food processor. Give me a few days and I’ll update this post with measurements to follow if you’re a non-Thermie person. Until then, here are a few tips I’ve picked up not in the recipe:
- Pour a small amount of oil in a dish and keep close by. Rub it into your hands right before you handle the dough to keep it from sticking to your hands.
- Sprinkle sesame seeds, smoked sea salt or herbs on top of unbaked rolls before putting into oven to personalise.
Big shout out to my big bud Layla at Rawsome who raved about these on Facebook. Yes, they have changed our lives.
UPDATE 29 July 2015
Voila! Here’s the back engineered version for those without a Thermomix. You’re welcome.
1 2/3 C Almond meal/flour
5 Tbs Psyllium husk
2 tsp Baking powder, GF
1/2 tsp Sea Salt
3 Egg whites
2 1/2 Tbs Apple cider vinegar
1 C + Dash Water, boiling
PREHEAT oven to 175 degrees C. Line a baking tray with baking paper.
BLITZ almond meal and psyllium husks in food processor on High for 10 seconds. Add baking powder and salt and pulse it further for 3 or 4 times to combine all dry ingredients.
ADD egg whites and vinegar and put machine on “knead” for 20 seconds.
POUR in boiling water and let machine knead the mixture immediately for 1 minute.
DOUGH will be very sticky. Coat your palms with a bit of the oil. Using your hands or a spatula, remove a handful of the dough from the food processor. Roll it gently between your hands until you have a smoothish oval and place it on the baking paper. You’ll get about 6-8 rolls.
BAKE for 50-55 minutes until risen and browned and cooked through. I found that the 55 minute time works best but ovens are unique so keep an eye on them. Heck, if they come out a bit too undercooked, just whack another batch together. It takes no time at all.
REMOVE rolls from oven and set aside to cool a bit before tearing open and slathering on butter (if you are dairy-friendly).