Bread rolls (keto)
If you’re firing up the BBQ this weekend you need our bread rolls (keto). This roll recipe is gluten and grain free and is quick and easy to throw together. Even better you don’t need flour! Since that’s become such a commodity we’ve been looking for ways to bake bread without it. We’re thinking delicous, fragrant, herb stuffed Portabello mushrooms with Hunter & Gather aioli, popped into one of our rolls! Why not try it with our yummy Fennel and Green Bean Salad with Poppy Seed Dressing. What would you pop in your roll?
(Makes 3-4 depending on size)
1 & 1/2 cups ground almond
2 tsp baking powder
2 tbsp psyllium husk
1/2 teaspoon salt
1/2 cup , plus 3 tbsp ground linseed (flaxseed)
1 tbsp apple cider vinegar
200ml boiling water & 1/3 cup tap water
2 tsp poppy seeds (optional)
First mix together in a small bowl 3 tbsp of the ground linseed with 8 tbsp water. Leave to thicken for 10 minutes
Preheat the oven to 170C.
In a large bowl mix together the remaining linseed with the ground almond, baking powder, salt, poppy seeds and psyllium husk. Add to this the vinegar and the flaxseed/water mixture.
Mix together well. Finally add in the boiling water and mix well until you have a dough consistency.
Shape into buns and place on a hot baking tray or a stone. (You can use lightly damp hands to shape if easier to stop the dough from sticking to your hands).
Bake for 55-60 minutes. Remove from the oven and allow to cool before cutting and filling with your favourite toppings!