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Everything Rolls

Dry ingredients:

  • 1 ½ cup almond flour, 150 g / 5.3 oz
  • 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.