I like to have a simple, easy to prepare bread option in my collection. I’ve experimented with this recipe for years and bake up a batch to have on hand whenever I need a break from traditional breads and need to up my fiber intake. I always encourage my clients to try out alternative grains and flours. In my experience these delightful alternatives often taste much better in baked goods than those made with traditional wheat flour. Cookies, cakes, crackers, and breads made with combinations of spelt, almond, einkorn, buckwheat, rice, chickpea flours, and other gluten free or low gluten flours produce deliciously distinct flavors and textures that can be a refreshing change from traditional baked goods.
These rolls are made with a combination of:
- almond flour which contains protein, fiber, and is a source of healthy plant fats.
- psyllium husk powder is the ingredient found in bulk-forming laxatives. It is a water-soluble fiber and may reduce your blood triglycerides, blood pressure and decrease your risk of heart disease which is so important for women in perimenopause and menopause. This fiber can steady your blood sugar and make you feel full longer so you might see some weight control benefits.
- coconut flour is higher in fiber than almond flour. It will not spike your blood sugar levels, supports optimal digestion, and is a benefit to heart health.
- flaxmeal is ground flax seeds. Add this seed to your baked goods to help fight heart disease and breast cancer. Buy flax seeds in small batches and store in your refrigerator or freezer to prevent them from getting rancid and negating all of their health benefits. Grind the amount you’ll need for a recipe or to sprinkle over your food.
Although these are pretty simple to prepare, there are a few steps that will improve the final product. If you have a kitchen scale use it to measure out the first four ingredients. Weighing is much more precise. Mix ingredients thoroughly in a stand mixer because it is difficult to form them if the ingredients are not fully blended with each other. The ice cream scoop really helps make a uniform roll shape.
These rolls will stand up to almost any seasoning you’re in the mood for. Try Italian, Mexican, Indian, or even a slightly sweet flavor profile with cinnamon, ginger powder, and some cacao powder.
- Dry ingredients:
- 1 ½ cup almond flour (150 g / 5.3 oz)
- ⅓ cup psyllium husk powder (not whole) (40 g / 1.4 oz)
- ½ cup coconut flour (60 g / 2.1 oz)
- ½ cup flaxmeal (75 g / 2.6 oz)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 tablespoons everything seasoning blend, plus 1 teaspoon for tops
- Wet ingredients:
- 6 large egg whites (reserve one yolk for brushing on rolls)
- 2 large eggs
- 2 teaspoons apple cider vinegar
- 2 cups water, boiling
- Preheat the oven to 350 ℉. Use a good kitchen scale to weigh dry ingredients if possible.
- Combine all dry ingredients in the bowl of a stand mixer.
- Lightly beat egg whites and eggs. Add eggs to the bowl along with vinegar and process well until all ingredients come together in a ball.
- Gradually add boiling water with mixer running slowly until all liquid is absorbed.
- Using an ice cream scoop or spoon, form the rolls and arrange them on a baking sheet with a silicone liner or parchment paper. Leave about 2-inches between rolls.
- Place reserved egg yolk in a small bowl and whisk in 1 teaspoon water. Using a pastry brush, coat the tops of each roll with egg wash. Sprinkle 1 teaspoon seasoning over the surface of each roll.
- Bake 35-40 minutes until lightly browned.Cool on baking rack for 5 minutes.
- Use within 3 days. Refrigerate or freeze the remaining rolls.