Updated: Apr 6
One of the hardest parts about being gluten-free for me is the lack of bread. Not the pizza, pasta, cakes or scones, but the bread. Bread is the perfect vehicle for so many of my favorite foods - butter, jam, olive oil, balsamic, SANDWICHES (there is just nothing like having a turkey sandwich on a long summer day)... the list goes on. These days, there are so many different gluten-free bread options on the market, but very few of them are worthy of eating (unless you want to pay $25 for a loaf - which I'll admit - I've done. But regularly? No thank you). For that reason, I requested that my mom come up with a bread recipe that us gluten-free folks AND low-carb folks can enjoy.
Coincidentally, my step-sister Tricia, who loves to try keto and paleo recipes, found this recipe on the internet and passed it on to us. This truly is the best - and simplest - keto bread recipe we've come across.
This makes an amazing bread, yet with no wheat or grains! Great for sandwiches, or butter and jam. The psyllium husk powder is responsible for the puffy texture. We’ve found a lot of variation in brands of psyllium - I like Anthony’s, which is more finely ground so you need much less of it. The recipe comes from Maria Emmerich at dietdoctor.com. We've adapted it slightly. Try other flavoring possibilities as well: Adding caraway seeds for a rye-like flavor, for example.
Yields 6 buns
1 ¼ c. almond flour
5 Tbs. psyllium husk powder*, or 3 Tbs. if using Anthony’s organic brand, available online
2 tsp. baking powder
½ tsp. sea salt
2 tsp. cider vinegar
1 c. boiling water
3 egg whites (6 Tbs. liquid egg whites)
2 Tbs. sesame seeds (optional)
1 tsp. finely chopped fresh rosemary leaves
Preheat the oven to 350 degrees. Mix the dry ingredients in a large bowl. If using rosemary, stir it in now.
Add the boiling water and vinegar to the dry ingredients, mixing well. Add the egg whites, and blend until all incorporated. Dough will resemble PlayDoh.
Moisten hands and form dough into 6 pieces of bread, round like hamburger buns.
Place on parchment lined cookie sheets with an inch of space between them.
Bake on lower rack of oven for 50-55 minutes, until they are puffed and shiny brown, and sound hollow when tapping the bottom. Cool on a rack.
Serve with butter and toppings of your choice. Store in the fridge or freezer.