After my delight with the flaxseed bread rolls, I thought that I would have a play with another low carb bread roll and used coconut flour. The key to these is the psyllium husk powder as they make the rolls more “bread like” and is almost essential in low carb and gluten free baking now!
I was asked if they tasted “coconutty” which I don’t think that they do too much. I think the addition of the flax-seed flour takes the edge off. I added it to give the roll an added texture as the mixture seemed to be a bit too wet for my liking. Coconut flour can sometimes have an acquired taste but I’ve made a batch with onion powder and herbs which were delicious. Perhaps try them plain, then see how you go and add some other herbs and flavours.
MY LATEST VIDEOS
Don’t worry if the mixture looks a bit wet, just fashion some rolls the best you can and they will bake fine. I find using wet hands to do this helps.
These rolls freeze well too! I’ve started making a weekly batch and pop some in the freezer. That way I have some on hand if I am having soup or fancy a snack. Or take out the freezer the night before so I can have one toasted with my morning eggs.
WATCH THE VIDEO
Other Bread Recipes You May Enjoy
Ingredients
- 1/2 cup coconut flour
- 4 tablespoons flax seed flour
- 2 eggs medium
- 2 egg whites
- 2 tablespoons coconut oil
- 1 tablespoon baking powder
- 2 tablespoons psyllium husk powder
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 cup boiling water more may be required
Instructions
- Pre-heat the oven to 180C/350F degrees
- Place the coconut flour, baking powder, psyllium husk powder, flax-seed flour and salt in a bowl and mix thoroughly.
- Add the coconut 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).
- 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 the parchment paper lined baking tray.
- Make for 30 minutes until golden and firm.
Notes
Nutrition
This post may contain affiliate links. Please read my disclosure policy for more info.
17 Comments
Steve
March 16, 2019 at 9:52 amHi can I ask when the recipe says 2xEGGS and then 2xEGG WHITES, does this mean four eggs in total?
Angela Coleby
March 17, 2019 at 7:37 am4 eggs in total, but only the whites for 2 of the eggs (make a mayonnaise with the left over egg yolks!)
KELLY
February 15, 2019 at 4:08 pmCAN I USE SOMETHING ELSE BESIDES THE EGGS & EGG WHITES, MAYBE A GELATIN EGG SUBSTITUTE, I’M TRYING TO DO A KETO AIP TYPE OF DIET.
Angela Coleby
February 16, 2019 at 10:27 amI’ve never tried it without the eggs. Perhaps an egg replacer?
Christine
July 21, 2018 at 11:32 amI wonder if anyone has tried this with almond flour and butter. I have a coconut allergy and can’t coconut oil or flour.
Nadhrah
May 27, 2018 at 10:49 amhi angela
if you have some tips o help me here. I tried the recipe but substituting the eggs with egg replacement and the rest is the same. Baking at same temperature..but my bun cook well on the outside but NOT on the inside. even i added more baking time , it is still not cook on the inside.
Thanks
Angela Coleby
May 29, 2018 at 8:28 amI haven’t tried egg replacement so not sure how it bakes. Perhaps add some more apple cider vinegar to the mixture to give it a bit more lift?
BA
March 28, 2018 at 12:16 amHi Angela,
I presume the water is boiling when you are pouring it into to mixture, right?
Angela Coleby
March 28, 2018 at 4:25 pmYes it is. I add a bit at a time too, in case the mixture gets too sticky and fluid.
Elita
October 31, 2016 at 7:50 amHi,
Jut wondering if you could post some pics of the process of making these rolls. Despite my best efforts my buns don’t rise or end up fluffy like other rolls-they are still delicious but very dense/doughy & more of a dinner roll than a sandwich roll. ??
Thankyou!
Angela Coleby
October 31, 2016 at 8:34 amNo problem. I just need to purchase some more psyllium husk powder this week and I’ll put something together. Have you tried the flaxseed bread roll recipe. It’s similar to this and perhaps easier than coconut flour?
Elita
November 6, 2016 at 8:05 amI shall have a look Thankyou!! Coconut flour is really a temperamental ingredient for sure ? Thankyou for getting back to me.
Angela Coleby
November 6, 2016 at 1:45 pmOnce you get the hang of baking with coconut flour, there will be no stopping you! I had many a disaster when I first used it. Now, it’s my go to flour. Am happy to answer any queries you have with it!
Sarah
October 16, 2016 at 1:38 amThese are amazing! I prefer the almond ones, but as our school is nut-free, I make these far more regularly. They taste like proper bread, not just like coconut or eggs, as other breads do. Very yummy. Thank you!
Angela Coleby
October 16, 2016 at 1:57 pmGlad you enjoy them and thanks for dropping me a line!
Lyn Wishart
June 7, 2016 at 4:39 amLoved these coconut flour, psyllium & flax bread rolls! I substituted butter for the coconut oil as I find it a bit ‘sweet’. So quick & easy, Thx Angela.
Angela Coleby
June 7, 2016 at 9:20 amLove the butter substitution! A great idea!