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    Home Β» Breads

    Amazing Bread Rolls - Low Carb & Gluten Free

    Published: Jul 27, 2013 Β· Updated: Feb 1, 2022 by Angela Coleby Β· This post may contain affiliate links Β· This blog generates income via ads Β·

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    Gluten FreeLow CarbPaleo

    This low carb and gluten free almond flour bread roll recipe is one of the best alternative to bread I have ever tasted.   It looks like dough when you are making it, smells like bread, and looks like bread with air pockets BUT...*drum roll*...is gluten free, grain free, low carb and just fabulous!  

     almond flour bread

    I think you could get away with passing these off as bread and no one would know.   They rise like bread...oh the excitement in my kitchen at the moment as I am whipping up a batch every other day.    I feel like running out into the street and handing rolls out to spread the word about this healthier alternative.  So if you see a crazy lady on the corner handing out bread rolls, don't be afraid and cross over the street, take a couple! 

     almond flour bread

    I've started playing around with the flavours too, added chopped up sun-dried tomatoes and olives in one batch.  Nice enough, but I still prefer the plain ones.   Will try adding some dried onion to the next batch.   Another great thing about this recipe is that it is very easy to make, and compared to the traditional bread method of kneading and rising, you wonder why people bother.   Just make lots of these!

    How to make low carb almond flour bread rolls

    A key ingredient to making this dough-like mixture is psyllium husk power (it MUST be the powder) which seems to act as the binding ingredient.   Psyllium husk is a great ingredient for intestinal health.  It contains a spongy fibre that reduces appetite, improved digestion and cleanses the system.   It is high in fibre too.  Just make sure you drink plenty of water.    I purchased my psyllium powder online, but your health food shop may sell it too.  It does vary between brands and some can yield a different colour in the bread roll.

     almond flour bread

    As well as rolls, you could mould this into a bread tin and have a loaf of tasty bread.Β Β  I made a small loaf and had toast with my scrambled eggs for breakfast.Β  Tears of joy added some salty taste that morning πŸ˜‰ Β  My cupboards are now groaningΒ with almond flour and psylliumΒ powder!Β  And I am having rolls for lunch!Β  Bring on the soup, as I have bread to soak it up too!!Β Β Β  Don't waste the egg yolks, make a batch of home made mayonnaise to put into your rolls for lunch!

    Can you make these with coconut flour?

    I have played around with this for coconut flour and the recipe for that can be found here : https://divaliciousrecipes.com/2016/06/03/coconut-flour-bread-rolls/

     almond flour bread

    More low carb bread recipes to try

    Coconut Flour Psyllium Flatbread

    Healthy Gluten Free and Low Carb Bread

    Flaxseed Bread Loaf

    Keto Walnut Bread

    This post may contain affiliate links. Please read my disclosure policy for more info.
    Almond bread rolls

    Almond Flour Bread Rolls

    Low carb and gluten free bread rolls that look like the real thing
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Resting 30 mins
    Total Time 1 hr 10 mins
    Course Bread
    Cuisine American
    Servings 6 Rolls
    Calories 301 kcal

    Ingredients
     
     

    • 2 Cups Almond flour
    • Β½ cup Ground Flaxseed
    • 4 tablespoons pysllium husk powder
    • 1 tablespoon baking powder
    • 2 tablespoons olive oil
    • 2 egg whites
    • 2 eggs
    • 1 tablespoon apple cider vinegar
    • Β½ teaspoon salt
    • 1 cup boiling water

    Instructions
     

    • Pre-heat the oven to 180C/350F degrees
    • Place the almond flour, baking powder, psyllium husk powder, flax-seed flour and salt in a bowl and mix thoroughly.
    • Add the olive oil and eggs and blend well until the mixture looks like breadcrumbs.
    • Add the apple cider vinegar and mix well.
    • Gently add the water, a bit at time and stir into the mixture (you may not need it all if it looks too wet).
    • Let the mixture stand for 30 minutes to firm up.
    • Line a baking tray with parchment paper.
    • Using your hands, make a ball of the dough (I find keeping my hands wet helps with the sticky dough).
    • Place the balls on a parchment paper lined baking tray.
    • Bake for 30 minutes until golden and firm.
    • Eat and enjoy!

    Notes

    Makes 6 Rolls
    Nutritional Info Per roll 301 Calories, 24g Fat, 11g Protein, 5g Net Carbs, 15g Total Carbs, 10g Fibre
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1rollCalories: 301kcalCarbohydrates: 15gProtein: 11gFat: 24gFiber: 10g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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      Keto Garlic Bread

    Reader Interactions

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      Recipe Rating




    1. Sara

      February 03, 2023 at 4:43 pm

      I haven't tried these yet but thought I'd read the comments first to see if there were tips for the best outcome. I'm confused why some people are talking about coconut flour when these are clearly made with almond flour. What am I missing?

      Reply
      • Angela Coleby

        February 03, 2023 at 7:36 pm

        Maybe they tried to swap the almond flour with coconut flour? I have included a link in the post for coconut flour rolls.

        Reply
    2. Esther

      January 22, 2023 at 1:23 pm

      is it 2 egg whites and 2 whole eggs?

      Reply
      • Angela Coleby

        January 23, 2023 at 1:33 pm

        Yes it is, so 4 eggs in total, minus 2 yolks (you could use them to make mayonnaise)

        Reply
    3. Christie

      October 25, 2021 at 4:10 pm

      What brand of psyllium husk powder do you use, please? I made these rolls, and while very tasty, they were extremely dense. πŸ™

      Reply
      • Angela Coleby

        October 25, 2021 at 9:45 pm

        I use the NOW brand but run it through the coffee grinder too.

        Reply
    4. Bernadene

      March 07, 2021 at 2:37 pm

      OMG! These are amazing rolls! They really raised while baking, so soft inside, crusty on the outside. I've been searching for a great roll recipe for three years and this is it. I like that you can make bread from this recipe too, I've yet to try it, but the solidness of the roll will make a great slice of bread.

      Reply
      • Angela Coleby

        March 08, 2021 at 7:39 pm

        Delighted you enjoyed them!

        Reply
    5. Debra

      October 25, 2020 at 5:49 pm

      Oh I wish Almond flour wasn't so pricy here this would be over 20 bucks here just for the flour.:(

      Reply
      • Angela Coleby

        October 26, 2020 at 12:39 pm

        Sometimes I make my own as it works out cheaper.

        Reply
    6. Sharon

      March 31, 2020 at 3:04 pm

      Am I missing part of the recipe?
      It says it takes 5 hours to prepare but it only lists 30 minutes to prep and 30 minutes to bake?

      Reply
      • Angela Coleby

        March 31, 2020 at 3:16 pm

        That seemed to be a blip in the recipe card which I've now corrected. Thanks for letting me know.

        Reply
    7. Lesley

      February 21, 2020 at 9:44 am

      Absolutely first rate little rolls. I used an ice cream scoop so made 12 smaller rolls. They are just as delicious as you said they would be and came out perfect first time. Many many thanks for a great recipe

      Reply
      • Angela Coleby

        February 21, 2020 at 1:50 pm

        Thank you! I like your idea of using an ice cream scoop!

        Reply
    8. Xabier

      September 04, 2019 at 12:25 pm

      Hola Angela:
      No puedo comer semillas de linaza,soy alΓ©rgicoΒΏpodrΓ­a sustituirlo por otro ingrediente?
      Gracias

      Reply
      • Angela Coleby

        September 04, 2019 at 1:13 pm

        Hi

        You can leave them out.

        Reply
    9. Laura

      August 12, 2019 at 12:07 am

      You are amazing! and as soon as I get my 20 year old kitchen back from being update, your recipe is the first thing I want to make. That is if I don't' stare first. Thank you so much, I hang on your every work in your recipe

      Reply
      • Angela Coleby

        August 12, 2019 at 9:44 am

        Thank you! An updated kitchen... how exciting! You'll have lots of fun in it I'm sure!

        Reply
    10. Iwona Paprocki

      July 25, 2019 at 3:32 pm

      Very good recipe we love it .

      Reply
      • Angela Coleby

        July 25, 2019 at 8:29 pm

        Thank you!

        Reply
    11. Leon

      March 11, 2019 at 6:57 am

      Wow! Thankyou!!!
      I also get a little teary-eyed with joy when I think about my first bite into these little rolls of delight.
      I cannot thank you enough, I’ve shared this with friends who need it and I’m sure I’ll be hearing back from them soon.
      I have my second batch in the oven now, the first batch lasted one day but I’ve noticed a distinct improvement in my Candida symptoms. I can’t thank you enough, the psyllium powder is such an excellent addition.

      Reply
      • Angela Coleby

        March 12, 2019 at 6:54 pm

        I felt the same way about these the very first time. They are great to play around with too. Once you go psyllium husk powder for bread..you can't go back! Glad you liked them too!

        Reply
        • Heather Wood

          November 13, 2020 at 3:53 pm

          I wish I could say mine turned out well but I’m very disappointed in how they turned out. They were very dense and granular... they were also very dark brown. Did not look like the pictures at all ...

          Reply
          • Angela Coleby

            November 13, 2020 at 9:39 pm

            I wonder if that's the brand of psyllium husk powder?

            Reply
    12. Jillyn

      November 14, 2018 at 7:34 pm

      I was wondering, do you have a link to your old recipe? I like this one, but found it tastes more like a biscuit, where your other recipe tasted more like a roll.

      I’d love to have links for both!

      Thanks!!

      Reply
    13. Carol hackney

      July 19, 2018 at 9:34 pm

      I think the rolls were very good! I will be making them again!

      Reply
    14. Peter Piper

      June 25, 2018 at 7:51 am

      Just wondering if you can use yeast in this recipe if you make the water warm instead of hot?

      Reply
      • Angela Coleby

        June 26, 2018 at 6:41 am

        I've not tried that but can't see why not.

        Reply
    15. Marina Binkina

      May 20, 2018 at 7:29 pm

      Amazing recipe! I'm a newbie in keto, delicious and easy to make. I got mine rolls perfect first time doing it! Thank you!

      Reply
      • Angela Coleby

        May 22, 2018 at 9:46 am

        Thanks! Glad you enjoyed them!

        Reply
    16. Kathy

      December 23, 2017 at 3:04 am

      I was ready to give up on finding a good low carb bread recipe. This one is really amazing. I love them and my picky husband loves them too. Thank you so much for posting this recipe, they are absolutely delicious!

      Reply
      • Angela Coleby

        December 23, 2017 at 9:31 am

        That's great to hear!

        Reply
    17. Marcelle

      November 26, 2017 at 3:58 pm

      Just took these out of the oven and they smell DIVINE! It's all I can do to keep from swiping a hot roll off the tray and dinner is still hours away. I made 8 smaller rolls thinking I would cut a few calories but when I put the recipe into SparkPeople's calculator it actually came out to 328 calories for one of 8 rolls. How did you calculate the nutritional info? I am having a half with dinner regardless! YAY BREAD!!! Hope they taste as amazing as they smell!

      Reply
      • Angela Coleby

        November 26, 2017 at 4:12 pm

        They are great aren't they? I use a nutritional tool for all my recipes. It's one that was recommended to me when I took a nutritional course.

        Reply
    18. sophia

      August 28, 2017 at 6:13 am

      Hello I am Sophia from greece thank you sooooooo much for this recipe.i tried many recipres so far but yours its the best best low-carb gluten-free bread recipe ever! I made these many times and they are perfect!!!

      Reply
      • Angela Coleby

        August 28, 2017 at 3:19 pm

        Hello! Glad you enjoy them!

        Reply
    19. Ashlee

      May 12, 2017 at 10:21 am

      Can't wait to try this! Have you tried freezing the leftover rolls? I don't eat bread very often, but occasionally have healthy homemade burgers. My current GF bun recipe is not working for me though!

      Reply
      • Angela Coleby

        May 12, 2017 at 10:34 am

        Yes they freeze well. Hope you enjoy the recipe.

        Reply
    20. Anna

      January 02, 2017 at 4:12 pm

      Hi! These are a staple I'm my house! (I am currently using your most updated tweaks) this Christmas I made a traditional German Christmas Stollen using dried fruits & almonds by using this as a base... I wish I could send you a picture, it was amazing! Even my toddlers loved it!
      I've toyed with the idea of making these in a loaf pan... Do you think it would ever work? Or would it be too under cooked in the middle?

      Reply
      • Angela Coleby

        January 02, 2017 at 6:02 pm

        Wow! Love the idea of a stollen. Ou should make another just for the photo!! I've made this in a small bread loaf and it worked. I did need to bake it a bit longer though. Thanks for popping by and wishing you and your family a wonderful 2017!

        Reply
    21. Linda B

      March 30, 2016 at 10:47 am

      Hi Angela... This recipe has become our very favorite LCGF rolls. I love how fast it is to whip up a recipe. I have tweaked the recipe with coconut flour using just 2 whole eggs and it is still really good. Just wanted to pass along a tip... I wanted to take some hot dog rolls made from this recipe to a pot luck (so we did not have to eat the white bread rolls), and added 2 heaping tsp Hot/Sweet Mustard to the recipe, and the taste was wonderful with the hotdogs. I still add a little mustard to the recipe most times...just 1 tsp, and it gives the rolls a nice flavor kick. Love your blog. Thanks for all the inspiration!!

      Reply
      • Angela Coleby

        March 30, 2016 at 12:09 pm

        Hi Linda! Glad you are enjoying the blog and thanks for the tip on the mustard addition! Sharing is caring!

        Reply
      • Rebecca

        November 21, 2016 at 11:19 am

        Hi! I made these last night and they are the first GF roll that tasted great! I was impressed with the crumb texture, very similar to wheat bread. They were just a bit bland, so could I add a bit of sugar without compromising the recipe? Also, have you used these to make stuffing by chance? Thank you!

        Reply
        • Angela Coleby

          November 21, 2016 at 11:59 am

          How about some herbs or garlic/onion powder to add flavour to them. I've used them as breadcrumbs so they should be good for stuffing too.

          Reply
    22. Renee

      February 16, 2016 at 2:16 pm

      OMG after about 13 batches and following all your tips and suggestions, I finally figured out the issue. I can't believe I didn't think to tweek that aspect until now. 1/2 cup of coconut flower was TOO much! Perhaps it's the brand of coconut flower that I have, but reducing it just a bit was magic. The entire consistency changed and I finally have something that looks like a roll on the inside. They fell when using 2tsp of baking powder but at 11/2 it was fine. I also use only 2/3 cup boiling water. After cooking them, I do need to turn the oven off and leave them in there about an hour or they are still wet inside, but FINALLY progress πŸ™‚ So if anyone else out there can't figure out why it's not working, try a little less than 1/2 cup coconut flour in your measuring cup, and do not pack it in. Can't wait to try it in a loaf form now.

      Reply
      • Angela Coleby

        February 16, 2016 at 2:46 pm

        I am delighted that it finally worked for you!! Thanks for the tip too!!

        Reply
    23. Gail Wood

      February 01, 2016 at 8:03 am

      I just found this recipe, and it is a keeper! I cut a couple of the rolls up and made croutons. That gave me another idea: fake bagel chips. I flattened the rolls slightly before baking. When they were done, I split the rolls, basted the tops with garlic butter/olive oil, then cooked them in a 325 degree oven for 20 or more minutes until they were somewhat crisp. They will get crisper after they cool. These are great for dips or bruschetta. They were even better on the third day.

      Reply
      • Angela Coleby

        February 01, 2016 at 8:24 am

        Gail, that is a great idea! I've been thinking of doing bagel chips with my bagel recipe but was not convinced it would work. This sounds much better! Would you like this to be a featured reader recipe on my site? If so, email me the recipe and a couple of pictures and I'll put it up to share with everyone!

        Reply
    24. Rosi

      January 24, 2016 at 11:59 am

      First time they were nearly perfect.
      But now as i make them, the air holes are to big. They seem to rise too much. Any tips?
      Gr Rosi

      Reply
      • Angela Coleby

        January 24, 2016 at 1:17 pm

        Hi Rosi. Glad they worked out for you. Perhaps you overwork the mixture when you add the water?

        Reply
    25. nancy coleman

      December 27, 2015 at 6:48 pm

      Used 3 Flax Egg rather than real eggs. Turned out perfect! I'm very impressed with this recipe!

      Reply
      • Angela Coleby

        December 27, 2015 at 7:17 pm

        Ooh! Thanks Nancy! That's a great tip for anyone who is allergic to eggs! And for making these vegan!

        Reply
    26. Linda B

      December 22, 2015 at 11:20 am

      Hi Angela... Just found your site a couple days ago, and enjoying what you are doing!! So, I have spent the last two days making different versions. The first rolls came out perfectly, and like many comments here, the taste is really nice compared to other GF and Low Carb breads I have tried. I baked the rolls like the recipe says - 55 minutes, and the internal temperature (with insta read thermometer) was 200. I read somewhere that it was important to get the temp at least to 200, so that might help some folks who are having trouble with their oven temps. They did not rise as much as the picture, but were great as is, and even better sliced and toasted. I have Americas Test Kitchen cookbook - The How Can it be Gluten Free cookbook, and they have some interesting insights into gluten free that I did not know. Gluten Free "flours" do not absorb fat like regular flours, and I think that is one of the nice things about your rolls... They are not greasy like so many things I have tried to make. And the ATK cookbook uses the phyllium instead of xanthum gum. Unfortunately, their gluten free flour mix is all starch, and made my blood sugar go through the roof. Back to the roll recipe... I put another batch in a 3.5x6" pan and baked for 1hr 30 min, til the internal temp (at the top of the pan) was 211, but when I cut into it after cooling, the top part (that had raised so nicely above the pan) was perfect, but the part completely inside the pan as it cooked was still wet and dense. I have the slices in my dehydrator right now to see if I can get some of the moisture out. The dehydrator has helped me with other flatbreads, to make even crackers out of them, if I let them go long enough. So onward with experimenting! My husband is enjoying it all!! Thanks and have a great holiday!

      Reply
      • Angela Coleby

        December 27, 2015 at 7:16 pm

        Hi Linda! Glad you found me and hope you had a fabulous holiday! Love your experimentation too!!

        Reply
    27. Rosi

      November 05, 2015 at 4:09 pm

      Hi, writing from the Netherlands. I'm planning on trying to bake them soon. I was wondering of you can freeze the buns?

      Reply
      • Angela Coleby

        November 05, 2015 at 5:20 pm

        Hi! *waves across the ocean* Yes, you can freeze them. Happy baking and thanks for stopping by!

        Reply
        • Rosi

          December 04, 2015 at 10:17 am

          I made them today. They are wonderful! Really delicious.
          I was wondering if you ever made of found a recipes for hard buns or french bread? Gr Rosi

          Reply
          • Angela Coleby

            December 04, 2015 at 4:05 pm

            That is strange as I was thinking about french bread yesterday and wondering whether a gluten free version could be created! I haven't come across one yet but am on the search!

            Reply
    28. Frances Randell

      October 11, 2015 at 4:24 am

      Hi looks amazing! However very difficult to get psyllium powder/husks here in Zimbabwe, Africa! Is there any other alternative you can suggest? Thanks soooo much!

      Reply
      • Divalicious

        October 11, 2015 at 1:53 pm

        Hello Zimbabwe! A place I'd love to visit! Perhaps try ground flaxseed? Happy baking!

        Reply
        • Jody

          June 08, 2016 at 4:08 pm

          Ground flaxseed works in place of the psyllium powder? Equal portions?

          Reply
          • Angela Coleby

            June 08, 2016 at 5:38 pm

            I'd add an extra tablespoon of the ground flaxseed.

            Reply
      • Ellen

        August 04, 2017 at 11:15 pm

        If you can get the laxative Metamucil in a pharmacy, unflavored not the orange flavored, it is basically ground psyllium. Try that.

        Reply
    29. Tracy

      October 05, 2015 at 2:25 am

      Thanks for this recipe. Made them this morning to have for lunch (salmon cucumber rolls with kale, beetroot and candied walnut salad). The rolls were fantastic!!! Even the man loved it. I put a dash of sesame seed on top of each before baking and they came out looking very professional. Waited until needed them before cutting. Very light and delicious can't believe how easy it was too. Will definitely make again.

      Reply
      • Tracy

        October 05, 2015 at 2:27 am

        P.s. I'm in Australia and used the cup measurements...they turned out perfectly

        Reply
        • Divalicious

          October 11, 2015 at 1:56 pm

          Huzzah! Happy baking in Australia!

          Reply
      • Divalicious

        October 11, 2015 at 1:58 pm

        Am loving the sound of your roll fillings!! I shall be round later for lunch! πŸ˜‰

        Reply
    30. Renee

      September 28, 2015 at 1:08 pm

      I've tried this recipe 3 times now and I still get a slimy wet texture inside. I'm using coconut flour and liquid egg whites. One thing I've noticed is that when I add the egg whites and vinegar to the dry ingredients there isn't enough liquid to mix it all together. So forget about whisking anything. Adding the water does mix the ingredients, but something is wrong. I've tried it by hand and I've tried it with my dough blade in my food processor. Same result. Third time I used less baking powder and I got the buns to rise, and stay risen once cooled, but they were hollow at the top and still wet and slimy inside on the bottom. Please help!!

      Reply
      • Divalicious

        September 30, 2015 at 3:38 pm

        I'm puzzled Renee. Sometimes a different brand of pysllium powder can change the recipe. Have you looked at the video that is on the original site (link is at the top of the recipe)...that might help?

        Reply
        • Renee

          October 03, 2015 at 12:41 pm

          Hi!

          I have watched the video. I don't have a hand mixer or scale (maybe my coconut flour is a different weight?). I'm going to try to get both and see if that helps. But my dough looks similar, but still wet and slimy inside. Should I turn the oven temperature up or down a bit? If all that fails I will try a different powder brand.

          Thanks!

          Reply
          • Divalicious

            October 11, 2015 at 1:59 pm

            Hi. Perhaps turn up the oven a bit. I made a batch of these yesterday with a brand of coconut flour I had not used and they turned out okay. Let me know how your next batch goes!

            Reply
            • Renee

              October 11, 2015 at 3:57 pm

              So I realized my baking powder was ancient. Grabbed a new box and tried again. Baked at 350 for 55 mins, but we're still wet inside and slimy. Turned the oven off and left them in there ( for an hour, since I forgot). They were better but still dense and slimy. They also still sank a bit after rising. Will try again on higher heat. Maybe I'm using too much egg white? I'm using the conversion on the box of liquid egg white, 2tbsp is 1 large egg white. Also, I've been using the egg whites cold. Could that be it?

            • Divalicious

              October 11, 2015 at 3:59 pm

              Aha, sounds as if you are using a bit too much egg white. Reduce this and the water.

            • Renee

              October 11, 2015 at 5:57 pm

              So I would have been using 180ml of liquid egg white to get 6 egg whites. Do you know roughly how much you use when it is from fresh eggs?

            • Divalicious

              October 12, 2015 at 8:36 am

              Not sure to be honest. Perhaps reduce the mixture to the equivalent on one egg? Shame you are not local to me as I'd say pop by the kitchen for a quick baking afternoon!

        • Renee

          October 12, 2015 at 10:25 am

          That's a kind offer!! I'm actually very good in the kitchen believe it or not lol, just can't conquer this one! I have faith the next batch will be beautiful!!

          Reply
          • Divalicious

            October 12, 2015 at 10:26 am

            Fingers crossed! We all have our bad days in kitchen! (I had an awful one yesterday..nothing worked all day!). Happy baking!

            Reply
            • Renee

              December 08, 2015 at 1:11 pm

              Hi again

              So it's less wet with less egg white and water, so that's a start, BUT they are still coming out a little too wet and dense. I've purchased a hand blender like in the video. I've tried two brands of husk powder. They don't rise. I can't believe I've tried a half dozen times and it's still not working :/

            • Angela Coleby

              December 08, 2015 at 2:39 pm

              Hi Renee. Sorry to hear about this. I'm at a loss. Have you looked at the postings on the original Maria recipe to see if anyone is having the same problem? It's very strange they aren't rising. Wish you lived nearby so you could pop by for a baking experiment!

          • Mary

            March 01, 2018 at 4:15 pm

            Maybe try using the white from an actual egg..? Just a thought; I never use the carton egg whites..

            Reply
    31. issisk

      August 20, 2015 at 3:54 am

      Hi, I want to try this recipe but may I have the ingredients in grams instead of cup or could you tell me if you use UK Cup or US Cup?

      Thanks a lot

      Reply
      • Divalicious

        August 20, 2015 at 9:11 am

        US Cups. Happy baking!

        Reply
      • Virginia

        January 17, 2017 at 5:25 pm

        I've been reading the discussion between Renee and you and noticed she was using liquid egg whites but no eggs. Maybe it needs the yolks from the eggs that are in the original recipe? Just a thought.

        Reply
        • Angela Coleby

          January 17, 2017 at 5:26 pm

          Good point!

          Reply
    32. Ammaarah Isaacs

      August 04, 2015 at 3:39 pm

      Hi I just tried your recipe for the first time, but it was a disaster:( it wouldn't firm up into a dough. Could it be that the egg whites were too cold because i used it from the fridge or my psyllium husk was too rough.

      Reply
      • Divalicious

        August 05, 2015 at 9:54 am

        Perhaps it is the psyllium husk as it needs to be in a powdered form?

        Reply
    33. Vee

      July 23, 2015 at 10:00 am

      Hi there, I tried this yesterday. Couldn't get any psyllium husk powder (Holland and Barrett only stock the capsules) and so instead I emptied out enough of the capsules to get 5 tbsp. of the psyllium husk powder.

      The rolls rose beautifully and perfectly cooked but they are a bit gritty almost like there is some sand in it. Is this expected or might it be cos I used the powder from the capsules?

      Reply
      • Divalicious

        July 23, 2015 at 10:17 am

        Hi! probably. Perhaps put the powder from the capsules into a coffee grinder to make them smoother? Glad it rose though! Happy baking.

        Reply
    34. Divalicious

      June 29, 2015 at 10:23 am

      Hi Bob, 1 cup of almond flour is 96g. Thanks for contacting me about this as it's something I've recently considered doing!

      Reply
    35. Tiffany

      May 25, 2015 at 7:38 pm

      The science in this recipe worked perfect! I wish I could post pics! Best GF bread I have ever made or eaten. I followed the coconut flour recipe. On a side note, I would mention that these rolls are very sensitive. They need to be gently removed from the oven and then left to rest without disturbance, otherwise, they will collapse on you and you wont get to experience the glory of these beautiful works of art. Also, the mention made about not eating them while warm is absolutely correct, they got better the longer they sat out. Amazing!

      Reply
      • Divalicious

        May 28, 2015 at 7:15 am

        Glad you enjoyed them Tiffany and thanks for taking the time to post a comment too! Happy Baking πŸ™‚

        Reply
    36. John

      May 17, 2015 at 3:03 am

      sorry forgot to tell you, they did not rise at all, they were flat and runny, with no life.
      cheers

      Reply
    37. John

      May 17, 2015 at 2:49 am

      Hi

      Aaaaaaahhgg!!
      The recipe looks great, i thought i could double the recipe, used coconut flour 1cup,
      10 tblspns psyllium husk powder, 4 tspn baking powder, 2 tspn salt, 5 tblspns coconut cider vinegar
      12 egg white for coconut flour recipe, yet when it came to the water i put 8 cups of boiling water the mixture seemed really runny????.
      Help!!
      Cheers John

      Reply
      • Divalicious

        May 18, 2015 at 9:33 am

        Hi John...ermmm...8 cups of boiling water? The recipe usually use just under a cup of water (it has the amount as a fraction..I should perhaps change that ). So it would have been under 2 cups of water for doubling the recipe. Hopefully you try it again and are more successful! Let me know how the next batch goes!

        Reply
    38. Engrid

      May 11, 2015 at 1:37 pm

      Can I ask how did you get the nutritional facts for this bread? I recently purchased the Paleo Bread from Julian Bakery and their ingredients are identical to yours, however, they claim to have a lot less calories, fat, carb, protein, etc.

      Reply
      • Jo

        May 12, 2015 at 8:53 am

        http://www.dietdoctor.com/the-problem-with-low-carb-bread
        http://www.dietdoctor.com/give-low-carb-frauds-julian-bakery-deserve

        I wouldn't believe the Julian Bakery nutritional information...

        Reply
        • Divalicious

          May 12, 2015 at 9:02 am

          I always use this site for nutritional information. http://nutritiondata.self.com/

          Reply
      • Jo

        May 12, 2015 at 8:54 am

        Also, is it the same quantity of each ingredient? Is the weight of each serving identical?

        Reply
        • Divalicious

          May 12, 2015 at 9:02 am

          Yes, it's the same

          Reply
    39. Kailas

      April 29, 2015 at 2:40 am

      Hi
      My last two loaves have not risen and were thick and dense but tasted okay. I used frozen egg whites which I defrosted before baking. Could this be the cause of the problem? I use coconut flour to make the bread.

      Reply
      • Divalicious

        April 29, 2015 at 8:53 am

        Hi Kailas, yes that does seem to be the problem. I'd use fresh white eggs. Hope your next batch are okay!

        Reply
    40. Jo

      March 10, 2015 at 8:09 am

      What would happen if I didn't separate my eggs and just used whole ones? Would the bread still work, do you think? (I realise that I wouldn't have to use so many.) Just wonderin'...

      Reply
      • Divalicious

        March 10, 2015 at 8:28 am

        Hi Jo, I don't think that it would work quite as well as you need to whisk the mixture and the egg whites give it a bit of lift. However, I've never tried it, but would guess it would yield a denser bread. Hope you enjoy the recipe and thanks for popping by!

        Reply
    41. Tim Turner

      February 24, 2015 at 5:09 pm

      Please advise a reputable place to buy psyllium husk powder. When I google it online or read the reviews at Amazon there seem to be a lot of complaints about quality and they discourage use of the powder.
      Thanks

      Reply
      • Divalicious

        February 27, 2015 at 9:48 am

        Hi Tim, I use Amazon and am also currently lucky enough to purchase it from a local pharmacy. The brand I often purchase from Amazon is from Whole Foods online.

        Reply
    42. Linda Skeen

      January 03, 2015 at 2:24 pm

      Just made these and they turned out well. However, whenever I use psyllium powder, I get a gritty taste, almost as though there is a bit of ground glass in it. Is this normal? Could it be my brand of psyllium?

      Reply
      • Divalicious

        January 04, 2015 at 4:02 pm

        Hi Linda, it will be the brand of psyllium...it's amazing how many brands can give different results. The gritty taste is not normal - are you using ground psyllium? Glad you enjoyed them and thanks for popping by!

        Reply
    43. rebi

      December 18, 2014 at 11:22 pm

      Can you replace the white eggs with chia seeds? Have you ever tried?

      Reply
      • Divalicious

        December 19, 2014 at 10:21 am

        Hi, I've never tried that but in theory it could be done.

        Reply
    44. rebi

      November 21, 2014 at 3:57 pm

      I ve just finished making 4 rolld..Really tasty..delicious.The only thing I didn t like it was that they came out little wet inside.I baked them for 55 min.I had to turn off t he oven after 55 min because they became too brown on the bottom... leting them inside the off oven for another 20 min and still a little wet inside.They didn t pass the toothpick test but i had to stop baking them before burning them:)Any sugestion?I think I have to make them smaller or to bake them at a lower temperature for a longer time, I don t know.Anyway,thank you so much for your recepie.It tastes like the real bread:):)

      Reply
      • Divalicious

        November 21, 2014 at 4:50 pm

        Hi Rebi

        Perhaps try a little bit less water when making the mixture? I always believe that ovens vary too, so try it will a lower temperature. Hope you enjoy them! They are great toasted too (especially if they come out a bit wet!),

        Reply
        • rebi

          November 21, 2014 at 5:03 pm

          Thank you! I will try it next time with a litle bit less water.The best bread rolls ever:):)

          Reply
    45. rebi

      November 21, 2014 at 10:21 am

      They look great! I will try them.Have you tryed refrigerating them and warming them up next day?I want to have them for breakfast, but don t want to cook in the morning time:)Thank you!

      Reply
      • Divalicious

        November 21, 2014 at 10:31 am

        Hi Rebi, yes I have. I make a batch, keep them in a fridge and them toast them the next day for breakfast. They will keep in the fridge for about 3 days. Hope you enjoy them! Thanks for popping by!

        Reply
        • rebi

          November 21, 2014 at 11:31 am

          Thank you for your quick reply!

          Reply
    46. Sinnamon2010

      October 26, 2014 at 9:36 pm

      You and your recipe are awesome!!! thank you so much πŸ™‚ I am on my second batch and just added 1/3 cup pumpkin and some cinnamon, they are in the oven now but I am sure they will be awesome!

      Reply
      • Divalicious

        October 29, 2014 at 9:02 am

        Awwh, thank you so much! I am so glad you enjoy it! And am just loving the idea of adding the pumpkin and cinnamon...genius!!

        Reply
    47. Farrah

      September 15, 2014 at 12:44 pm

      Just come across this. Has anyone tried making and freezing? Would it be okay defrosted?

      Reply
    48. Barbara Waller

      September 13, 2014 at 8:13 am

      Hi have tried this recipe again and still not good! I purchased a second batch of Psyllium husk powder and yet again the bread has gone purple. As this powder is not cheap I do not feel like risking another purchase as already I have two packs that I do not know what can be used for.

      I would appreciate any feedback!

      Thanks

      Barbara.

      Reply
      • Divalicious

        September 15, 2014 at 10:13 am

        Apart from the purple, what is the texture of the bread? You could make flat bread with the remaining powder too.. Does anyone else have the same problems as Barbara?

        Reply
        • Barbara

          September 15, 2014 at 12:24 pm

          The texture is very dense and not edible. Do you have to kneed the Dough?

          Reply
          • Divalicious

            September 15, 2014 at 12:28 pm

            The dough does not require to be kneeded. Once you have added the boiling water to the mixture, stir/whisk well (I use a hand whisker), then mould into your rolls. Bake immediately. The mixture must not be overworked too much. It's almost the opposite of making traditional bread!

            Reply
        • Daisy

          September 21, 2014 at 11:27 pm

          I made the bread and it came out great. I did powder the husk in the coffee grinder, as I did not want to buy it, and already had some at home. Barbara, I would say return it, it could be something in that brand, and try a different brand. Or get psyllum husk and grind it at home, not hard to do.

          Reply
          • Divalicious

            September 22, 2014 at 8:18 am

            Hi Daisy, so glad you enjoyed the recipe! Thanks for popping by!

            Reply
    49. Mark

      September 03, 2014 at 8:50 am

      I made this recipe twice with coconut flour and wow, I was impressed both times. This gluten free bread tastes like the real thing. I can't get enough of it. I love your website!!

      Reply
      • Divalicious

        September 03, 2014 at 9:02 am

        Thanks Mark! Glad you enjoyed the recipe and the site! Thanks for popping by!

        Reply
    50. Chris Robson

      August 20, 2014 at 8:43 am

      First attempt at these today was a disaster, they looked like rolls until I cut into them. They were hollow at the top and stodgy at the base, the mixture was quite wet and it didn't hold it's shape on the baking tray, then rose really well. I am in the uk so not sure if my ingredients were quite right, the psyllium husk powder looked like ground husks rather than a true powder. Any advice would be helpful, your picture looked fantastic!

      Reply
      • Divalicious

        August 20, 2014 at 11:43 am

        Hi Chris. I've occasionally had this myself where I have overworked the mixture, but think it will be due to your psyllium husk here. It must be a powder. Perhaps run it through a coffee bean grinder to ensure a smoother powder. It will make such a difference to the rolls. Fingers crossed your next batch are okay! Thanks for popping by and happy baking! πŸ˜‰

        Reply
        • Barbara Waller

          August 30, 2014 at 6:31 am

          Hi just about to bake these but are Ground Almonds the same as the flour?

          Thanks

          Barbara

          Reply
          • Divalicious

            August 31, 2014 at 9:15 am

            Hi Barbara, yes they are here.

            Reply
    51. Melody Baby

      August 17, 2014 at 4:19 pm

      Hi--My husband now needs to be on a low to no carb diet, but loves bread. I would like to try this Amazing Bread Rolls recipe BUT I am horribly allergic to psyllium powder. What can I substitute as the binder? Would oat fiber work? Any help you can give me would be very appreciated!!

      Reply
      • Divalicious

        August 18, 2014 at 4:02 pm

        I am not sure that other binders would work as well, but no harm in trying. Oat fiber may work? Or perhaps chia seed, flax seed, organic oat bran. If anything does work, let me know!

        Reply
        • Barbara Waller

          September 16, 2014 at 1:09 pm

          Hi can you tell me whether the alternatives to pysllium have been tried and tested by anyone?

          Reply
    52. Jazzy-K

      July 13, 2014 at 10:19 am

      Hello,

      I tried your recipe and poured the dough into a small loaf pan and baked for 1hour and 20 minutes. While it looked perfect on the outside (and smelled divine!) the inside was "slimy" and looked like uncooked egg whites, any idea why it would do that? Should I try less water or less egg whites? Also, when you double the recipe to make a loaf, how big is your loaf pan and how long do you bake it for? Thanks for your help!

      Reply
      • Divalicious

        July 13, 2014 at 10:59 am

        What a shame! 've had that problem occasionally too..I wonder if it's the temperature of the oven too...perhaps turn up the heat a little bit more (I swear ovens vary from each other when it comes to heat). I would perhaps reduce the water and cook it for about 1 and a half hours. Test it with a toothpick too, as you would a cake to see if the inside is cooked and perhaps, switch the oven off and leave the loaf in for about 20 minutes. I use a small loaf tin - a 8 inch by 4 inch one. Hope it works out! Keep me posted!

        Reply
        • Jazzy-K

          July 13, 2014 at 11:31 am

          Thanks for your quick reply! So you use a small tin even when you double the recipe? In that case, do you still only bake it for 1Β½ hours? I am thinking that since a single recipe wasn't completely cooked within 1hour and 20 minutes, a double would take almost 2 hours, no?

          Reply
          • Divalicious

            July 13, 2014 at 12:40 pm

            Yes, the mixture does spill out a bit, but I like a high loaf. When I bake a batch of rolls, they take about 45-50 mins so this makes me suspect that oven temperatures do vary. Try yours for under 2 hours and see how it works. I guess the worse case is a crispy loaf?!

            Reply
        • Jazzy-K

          July 26, 2014 at 12:46 pm

          Well, after many trials, I have finally found what works for me! Let me just say that the reason why it wasn't working and that the bread was coming out sorta wet, is totally my fault! I thought I had purchased psyllium husk powder, but it was not powdered at all! It is already so small that it's hard to tell! Anyway, after correcting that and slightly adjusting the recipe (I put 1ΒΌ cup of almond meal and ΒΌ cup of flaxseed meal, I also double the recipe) and I can make a small miche (small round bread) and a few buns (6) and I find it turns out better than a loaf. I bake my buns for about 1:05 hours and the small miche for about 1:40 hours. Oh, and I also tried it in a bread maker but did not like the outcome. Hands down, best low-carb gluten-free bread recipe ever! Most bread recipes out there, give you a dense cake-like texture that I can't stand for bread. This one is the closest to bread as far as texture, and is really easy to make and delicious! Thank you so much!

          Reply
          • Divalicious

            July 26, 2014 at 4:06 pm

            Am delighted you got the recipe working for you! I also like the idea of adding flaxseed meal, will definitely try that! I love this recipe too (Maria, the creator of this is a food genius!). Thanks for stopping by the blog and enjoying the recipes.

            Reply
          • Divalicious

            July 26, 2014 at 5:39 pm

            I would also recommend the flat bread with psyllium recipe too. It is my weekly "can't be bothered to cook but want food and want it now!!" recipe. I use it for a pizza bread base or sometimes a garlic bread. Simple and delicious. Last week I played around with it using it as a dough for a mini calzone..still a work in progress but delicious. As you have psyllium powder in your cupboard... πŸ˜‰

            Reply
            • Jazzy-K

              July 26, 2014 at 7:13 pm

              Funny, I actually thought of doing that as I was craving pizza! πŸ™‚ I also thought that I could have toast with the flat bread! Will definitely do both! Will also try a pepperoni and cheese roll (similar to your artichoke picnic roll) So many possibilities! Having burgers with it tonight! Love love love!

            • Divalicious

              July 26, 2014 at 7:31 pm

              LOL! It works! Trust me. I've also been wondering about using this as a substitute for Naan bread as it fluffs up wondefully in the frying pan. Just need to play around with spices and fillings. Loving the idea of the cheese roll! Tried something similar but was not photo-friendly but very tasty. Must get round to re-doing that one. Honestly, once you have mastered the basic bread mixture recipe, the other recipes ideas are endless! Just so pleased you are as excited as about it as me!! πŸ˜‰

            • Jazzy-K

              July 26, 2014 at 7:45 pm

              Excited in an understatement! πŸ˜‰ My boyfriend would say I am obsessed!! I made some steak quesadilla the other night, and for tortillas, I used a recipe from the wheat belly cookbook and it was really good and takes 5 minutes to make and only have 1 gram of carb per tortilla and of course, gluten free. The book also has a wrap recipe, but I haven't tried it yet... the sandwich bread recipe is a definite 2 thumbs down, if he had your recipe, he would never want to make his again! :-p

            • Divalicious

              July 26, 2014 at 7:50 pm

              LOL! My chief taster just sits back, enjoys it and looks at the scales in happiness! We should do a book "how to sneak healthy, low carb foods into your partner's food!" Best seller perhaps? ha ha! πŸ˜‰

            • Jazzy-K

              July 26, 2014 at 7:59 pm

              Totally! I made a chocolate coconut pie with whipped cream the other day, using stevia and xylitol and he couldn't tell it wasn't real sugar! Lol. So much for : fake sugar tastes awful! Lol

            • Divalicious

              July 26, 2014 at 8:02 pm

              LOL! I've just done the same with a cinnamon muffin! Loving chocolate coconut pie though...*drools like Homer Simpsom*.

            • Divalicious

              July 26, 2014 at 8:03 pm

              And please share that coconut pie recipe! πŸ˜‰

            • Jazzy-K

              July 26, 2014 at 9:22 pm

              Coconut-chocolate tart:

              1ΒΎ cups + 2 tablespoons shredded unsweetened coconut

              3 tablespoons all-purpose baking mix (recipe below)

              Sweetener equivalent to 3 tablespoons + Β½
              cup (I use half xylitol half stevia in the raw)

              3 tablespoons coconut oil or butter

              14 ounces canned coconut milk

              8 ounces unsweetened chocolate, chopped (less if you prefer a less dense or more pudding like texture)

              Β½ teaspoon vanilla extract

              ΒΌ teaspoon almond extract

              Preheat oven to 350Β°F. Grease a 9" pie plate.

              In a medium bowl, combine coconut, baking mix, sweetener equivalent to 3 tbsp of sugar, and the oil or butter and mix thoroughly. Press into the pie plate and bake 10 minutes or until the edges are lightly browned. Remove and cool.

              Meanwhile in a medium saucepan over medium-high heat, heat the coconut milk just until bibles begin to form. Remove from the heat, add chocolate, and stir until melted. Stir in vanilla, almond extract and the remaining sweetener equivalent to Β½ cup sugar until blended. Pour into coconut shell, refrigerate until set.

              Serve with whipped cream if desired.

              Yield: 8 servings, 453 cals, 7 g protein. 14 g carbs, 46 g fat, 36 g saturated fat, 8 g fiber.

              Notes:
              depending how sweet you want it, you may want more sugar.

              The tart with 8 oz of chocolate will be very rich and dense, like a truffle, if you prefer a more pudding-like texture, use less chocolate.

              Although I have not tried it, I am certain that using full fat cream, instead of coconut milk, would work. I plan to try it soon to make a chocolate cream pie πŸ™‚

              Baking mix:

              4 cups almond meal
              1 cup ground golden flaxseed
              ΒΌ cup coconut flour
              2 teaspoons baking soda
              1 teaspoon ground psyllium seed

              Mix all and store in airtight container.

            • Divalicious

              July 28, 2014 at 11:59 am

              I love this! Something to definitely try! Many, many thanks for this..!

            • Jazzy-K

              July 28, 2014 at 4:33 pm

              My pleasure! Let me know how you like it! πŸ™‚

            • Divalicious

              July 29, 2014 at 7:53 pm

              I will do! Can't wait to try it!

    53. Jenny

      July 13, 2014 at 1:57 am

      I really want to make this recipe. Is it 7/8 cup of water or 7 - 8 cups of water? I don't want to mess it up. Thank you so much

      Reply
      • Divalicious

        July 13, 2014 at 11:01 am

        Hi Jenny, it's 7/8 of a cup of water. Add it gradually is my tip, until the mixture looks like a dough. Hope it works out..let me know!

        Reply
    54. Amina

      July 12, 2014 at 9:02 pm

      Hi, just wanted to know which brand psyllium husk powder you use? I made some yesterday and although they tasted great they were a very dark in colour and purple inside!

      Reply
      • Divalicious

        July 13, 2014 at 11:02 am

        I've had that problem too. It's mad how the brand of psyllium can make such a difference! I am currently using a brand called Konsyl which gives a better colour.

        Reply
        • Amina

          July 13, 2014 at 5:31 pm

          Are you in the UK, if yes where do you get your psyllium from?

          Reply
          • Divalicious

            July 14, 2014 at 8:14 am

            I usually purchase mine from Amazon.

            Reply
        • Rose

          February 07, 2015 at 11:59 pm

          can you post a picture of the psyllium husk powder you buy. The only one I see on amazon is a laxative fiber. Thank you

          Reply
          • Divalicious

            February 09, 2015 at 1:54 pm

            I have used both Wholefoods and Essential Nutrients Psyllium Husk Powder

            Reply
    55. Melissa

      July 09, 2014 at 1:11 pm

      When I saw this recipe I was skeptic as I tried a recipe for bread from another site that had flax meal as the predominant ingredient. While the loaf looked wonderful and had a beautiful bouncy and soft texture it was slimy (can't think of a better word) I ended up throwing it away. I have these in the oven at the moment and they look just like buns. I will post what I think they taste like. It was weird making this because I couldn't find psyllium husk powder, only the husk and when I added the boiling water it was just water and slowly it thickened and I could mould the buns. Fingers crossed... I'll respond shortly!

      Reply
      • Divalicious

        July 09, 2014 at 1:21 pm

        Oooh!Fingers crossed! You normally do need the husk powder to make these work. Perhaps grind the husk in a coffee grinder? I do hope this works out for you. It's by far my favourite "bread" recipe and is amazing toasted too! (I double up the amount to make a small loaf at times). I do notice a difference in results depending upon the psyllium husk powder too...I had one that turned the inside purple! My husband has the same complaint about breads made with flax too. Let me know how your rolls went!

        Reply
    56. Mandi

      June 21, 2014 at 8:45 pm

      Could you make it without the psyllium husk powder? Any substitutions?

      Reply
      • Divalicious

        June 22, 2014 at 1:32 pm

        I don't think so..sorry.

        Reply
    57. Byron

      April 22, 2014 at 9:50 am

      Thanks for this, they tasted great but were completely hollow in the middle, any suggestions would be greatly appreciated.

      Reply
      • Divalicious

        April 22, 2014 at 7:05 pm

        Glad you enjoyed it...it could be that you overworked the dough a but more that you should. I've had this problem myself when I baked them with coconut flour. Gently stir the mixture and try again. Hope it works out!

        Reply
    58. Michelle

      April 01, 2014 at 7:13 am

      Oh my gosh!!!! Thank you, thank you, thank you! I had started loosing hope in grain free baking, but these are amazing. I feel like I'm in bread heaven:)

      Finally a low carb alternative that doesn't taste like scrambled egg or cardboard. YAY!!

      Reply
      • Divalicious

        April 01, 2014 at 11:36 am

        Glad you enjoy it Michelle! Everytime I bake these I feel like running out into the street and yelling with joy to passing strangers! They are just lovely toasted..had lovely scrambled eggs on toast this morning! Yum! Thanks for popping by!

        Reply
    59. Louise

      March 25, 2014 at 3:39 pm

      Wow, after 2-1/2 years of being gluten-free, these truly are the first rolls I've managed that actually have that "bready" texture!!! My fussy kids just ate them as hot dog buns and rated it two thumbs up. And very simple. I made the recipe into 6 small hot dog buns and had to reduce the baking time to 40 minutes -- they were crispy on the outside and fluffy in the middle. Next time I'll sprinkle some sesame seeds on top before baking.THANK YOU!

      Reply
      • Louise

        March 25, 2014 at 4:03 pm

        PS: I just did the nutritional info and found that each roll (1/6 recipe) has 217 calories, 14g fat, 6g carbs, 3g fibre (so only 3g net carbs), and 6g protein. Healthy AND delicious!!

        Reply
      • Divalicious

        March 27, 2014 at 10:56 am

        So glad you enjoy them Louise. I went crazy with joy when I found this recipe...pure genious!

        Reply
    60. Maxine Wright

      March 20, 2014 at 2:00 am

      This is the best bread/bun recipe I cook these all the time yum yum

      Reply
      • Divalicious

        March 20, 2014 at 8:20 am

        Glad you enjoy them as much as I do Maxine! Thanks for popping by too!

        Reply
    61. Tereza

      October 28, 2013 at 4:30 pm

      Hello, I am Brazilian and I loved your blog, I will make all the recipes without gluten and all look delicious, thanks for sharing, kisses.

      Reply
      • Divalicious

        October 30, 2013 at 9:32 am

        Hi and welcome! Hope you enjoy the recipes πŸ˜‰

        Reply
    62. jamiemid

      September 06, 2013 at 9:49 am

      I made these on Tuesday. They are so good! I didn't have the powder, I had the husks and a VitaMix, which made short work of turning them into a powder. I had bought the husks for a recipe that I never made, and was unable to get to the store, so I punted. It worked very well, but afterwards, I had a fine powder all over my countertops. It is much easier to buy the powder! Nonetheless, the recipe was easy to make and very bready, and my husband and I loved them. Thanks for sharing your recipes and expertise. I signed up for email updates because I really love your blog. Great recipes and a fun writing style can't be beat. I made these plain for the first batch, but I am going to start experimenting with different flavors. I had a cold and couldn't smell them, but my daughter could, and she groaned that she would be smelling them in the morning when she got up. She was right: these are better than an air freshened in a can. The house smelled wonderful all the next day.

      Reply
      • Divalicious

        September 08, 2013 at 2:55 pm

        Awhh, shucks! Just glad you enjoy the recipes and stopped by!

        Reply
    63. sophiazerg

      August 03, 2013 at 2:49 pm

      Thanks for this great recipe. My husband's favourite thing on earth is bread, and since white bread is the devil, I am always looking for healthy, wheat and gluten free options!
      Loving your blog - just stumbled upon it today!
      Sophia πŸ™‚

      Reply
      • Divalicious

        August 03, 2013 at 7:07 pm

        Glad you stumbled by Sophia! Hope you enjoy the recipes and your husband enjoys the bread. Mine just loves this toasted with his eggs in the morning. (I double up the amount in the recipe and bake it in a small loaf tin).

        Reply
        • sophiazerg

          August 03, 2013 at 9:16 pm

          Great, thanks for the recipe!

          Reply
    64. Pat

      August 01, 2013 at 7:55 pm

      Hi wonderful Diva, Just made the rolls and, of course, could not wait to cut and eat a small piece. The inside is indeed "holey" , crust is crusty, but the color is much darker than your plain ones pictured here. I used my usual Honeyville blanched almond flour but the psyllium husk powder was quite brown and it made the batter brown (I used NOW brand, a reliable one). Any suggestions on making it more "white" like yours? Different psyllium brand, possibly? Also, do you think whisking the egg whites and adding them last might make for a fluffier vs. dense roll? Just thinking out loud. Regardless of appearance, the taste is very good. I'm a long-time LC person and bake quite a bit. This is probably the best LC bread recipe I've come across thus far. Love your blog and all you do to help the LC community, whatever our reasons for this WOE.

      Reply
      • Divalicious

        August 01, 2013 at 8:47 pm

        Hi Pat, glad you like the blog! I think the colouring is due to the Pysllium powder...try another brand and see. I've heard of people having purple bread rolls..so definitely due to the Pysllium powder brand. I've just made a batch with dried onions..lovely..a nice savoury kick to the bread. Not sure about whisking the egg whites purely that I've heard you should stick to the recipe...but hey, give it a try...you never know! X

        Reply
        • Barbara Waller

          August 30, 2014 at 7:58 am

          Help!!!

          Have just baked the rolls and they have turned out dark purple and quite hard so can you please tell me what I have done wrong?

          Thanks

          Barbara

          Reply
          • Divalicious

            August 31, 2014 at 9:09 am

            Hi Barbara! The purple colour will be due to the brand of pysllium powder. Try another brand and make sure that it is the powder, and not the husk. Happy cooking!

            Reply
    65. Sue

      July 28, 2013 at 7:02 am

      Thank you so much for posting this recipe, I can't wait to get the ingredients and try them they look scrumptious

      Reply
      • Divalicious

        July 28, 2013 at 7:05 pm

        Hope you enjoy them Sue!

        Reply
      • Julie Johnson

        September 15, 2015 at 7:04 pm

        Mine turned purple and the dough was really dark? Is there bleached PHP

        Reply
        • Julie Johnson

          September 17, 2015 at 8:52 pm

          I used a different PH powder(NOW brand) and they were great. It must have been the Verba Prima brand that changed their color. Even looking at the different powders the NOW brand was way lighter. Love them. My new english muffin replacement with PB& J every morning

          Reply
          • Divalicious

            September 22, 2015 at 6:01 pm

            Aha! Just replied to your first question! Happy baking!

            Reply
        • Divalicious

          September 22, 2015 at 6:01 pm

          I find this varies between brands of powder giving a purple colour. Try another brand.

          Reply
    66. Angela

      July 28, 2013 at 2:41 am

      Thanks for the great recipe πŸ™‚ Cannot wait to try this recipe

      Reply
      • Divalicious

        July 28, 2013 at 7:05 pm

        Hope they work out okay..let me know what you think of them.

        Reply
        • Angela

          August 05, 2013 at 1:53 am

          I finally had the time to make these and Oh My Gosh! You are a genius. Thank you so much for sharing this recipe with us. I checked out the other site and measured everything on the scale to be exact. I used coconut flour and egg whites. These are as close to "real bread" as you can get πŸ™‚

          Reply
          • Divalicious

            August 07, 2013 at 8:51 pm

            Glad you like them! I had some toasted today...really is like the real thing! And they kept me full for most of the day too! Another batch is in the oven!

            Reply
      • Christine Snowball

        October 11, 2015 at 8:15 am

        What is the reason for only using the egg white?

        Reply
        • Divalicious

          October 11, 2015 at 1:52 pm

          The whole egg will give a heavier density but feel free to give it a try.

          Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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