Breads/ Gluten Free/ Low Carb

Coconut Flour Bread Rolls

 

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!

coconut flour

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

coconut flour

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.

coconut flour

 

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. 

 

coconut flour

WATCH THE VIDEO

 

 

 

 

Coconut Flour Bread Rolls
 

 

 

Other Bread Recipes You May Enjoy

Cheese Chive Bread Rolls

Flaxseed Bread Rolls

Amazing Bread Rolls

Coconut Flour Rolls

A low carb bread roll baked with coconut flour & psyllium husk powder
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Bread
Cuisine: American
Keyword: gluten free low carb recipes, low carb bread
Servings: 6 rolls
Calories: 172kcal
Author: Angela Coleby

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

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: 1roll | Calories: 172kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Fiber: 9g
DID YOU MAKE THIS RECIPE?Tag me on Instagram at @Divalicious_Recipes or leave me a comment & rating below


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

You Might Also Like

17 Comments

  • Reply
    Steve
    March 16, 2019 at 9:52 am

    Hi can I ask when the recipe says 2xEGGS and then 2xEGG WHITES, does this mean four eggs in total?

    • Reply
      Angela Coleby
      March 17, 2019 at 7:37 am

      4 eggs in total, but only the whites for 2 of the eggs (make a mayonnaise with the left over egg yolks!)

  • Reply
    KELLY
    February 15, 2019 at 4:08 pm

    CAN 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.

    • Reply
      Angela Coleby
      February 16, 2019 at 10:27 am

      I’ve never tried it without the eggs. Perhaps an egg replacer?

  • Reply
    Christine
    July 21, 2018 at 11:32 am

    I wonder if anyone has tried this with almond flour and butter. I have a coconut allergy and can’t coconut oil or flour.

  • Reply
    Nadhrah
    May 27, 2018 at 10:49 am

    hi 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

    • Reply
      Angela Coleby
      May 29, 2018 at 8:28 am

      I 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?

  • Reply
    BA
    March 28, 2018 at 12:16 am

    Hi Angela,
    I presume the water is boiling when you are pouring it into to mixture, right?

    • Reply
      Angela Coleby
      March 28, 2018 at 4:25 pm

      Yes it is. I add a bit at a time too, in case the mixture gets too sticky and fluid.

  • Reply
    Elita
    October 31, 2016 at 7:50 am

    Hi,
    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!

    • Reply
      Angela Coleby
      October 31, 2016 at 8:34 am

      No 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?

      • Reply
        Elita
        November 6, 2016 at 8:05 am

        I shall have a look Thankyou!! Coconut flour is really a temperamental ingredient for sure ? Thankyou for getting back to me.

        • Reply
          Angela Coleby
          November 6, 2016 at 1:45 pm

          Once 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!

  • Reply
    Sarah
    October 16, 2016 at 1:38 am

    These 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!

    • Reply
      Angela Coleby
      October 16, 2016 at 1:57 pm

      Glad you enjoy them and thanks for dropping me a line!

  • Reply
    Lyn Wishart
    June 7, 2016 at 4:39 am

    Loved 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.

    • Reply
      Angela Coleby
      June 7, 2016 at 9:20 am

      Love the butter substitution! A great idea!

    Leave a Reply