I’ve tried several different gluten-free bread recipes but I’ve never really been a fan, mostly because they’re usually so dense and egg-heavy. I stumbled upon Maria Emmerich's Low Carb Bread Recipe adapted by Diet Doctor that includes just a few simple ingredients and I’ve been hooked ever since! I found the original recipe to be a little too salty for my taste so I cut the salt in half. You can add herbs and seasonings, dried fruit or seeds of choice, I just prefer plain buns which allows more versatility with how I serve them.

Ingredients

1 1/4 cups almond flour
*5 tbsp ground psyllium husk powder
2 tsp baking powder
1/2 tsp Himalayan pink salt
1 cup boiling water
2 tsp apple cider vinegar
3 egg whites

*Depending on the brand you use, this can turn the finished product a faint purple but does not change the consistency or taste. I have tried several different brands and like Terrasoul Superfoods the best.

Directions

1. Preheat oven to 350°
2. Boil water and mix dry ingredients in a large bowl
3. Mix in the vinegar and egg whites to the dry ingredients then slowly add the boiling water while using a hand mixer to combine well.
4. Use wet hands to divide the dough into 6 round balls and place on a parchment-lined baking sheet.
5. Bake for 50-60 minutes.

Serve warm as dinner rolls with Kerrygold butter, or store in an airtight container in the fridge for a gluten-free and low carb avocado toast, egg sandwich, or PB&J later. The possibilities are endless:

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