Great for breakfast or tea, easy to transport for a high protein snack. They are the most incredible wheat-free bread roll I’ve ever had; folks are going to think you are a pretty incredible baker but it’s not hard at all.
These are a variant of the previously posted Amazing Grain-Free Bread Rolls. If you don’t have time to check that recipe out but want to make a savoury bread roll version (i.e. no raisins, cinnamon or sweetness), don’t add those items in the last kneading at the end.
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
1/4 – 1/2 C Raisins/Sultanas
4 Tbs Brown or Palm sugar
2 heaping Tbs Cinnamon
About 1 Tbs oil (grapeseed or a mild olive oil) in a tiny dish
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.
ADD raisins, cinnamon and brown sugar to dough. Knead for a further 10 seconds.
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).
Adapted from www.recipecommunity.com.au Thermomix recipes.