If anyone tells you that they don’t like bread or don’t miss it (if they’ve given it up) then they’re lying. Let’s be honest people, bread is glorious. Fresh and crispy on the outside, warm and soft on the inside, laden with melting butter. Yip, bread, glorious bread 😉 I stopped eating the glutenous kinda bread when I started following a grain-free diet 3 years ago. Although I loved how well my body responded without gluten, my tastebuds would still throw a small tantrum every time I walked into a coffee shop and smelt their freshly baked goods.
And yes, I know there are all kinds of gluten-free bread recipes, but none of them come close to the ones full of gluten. That texture that is needed to soak up a delicious soup or gravy from a stew was one I could never really master from a gluten-free or grain-free recipe. Until NOW!
I finally found it. The best bread recipe I have come across in my whole grain-free life. This recipe uses psyllium husk to achieve that spongy, bouncy effect mimicking that of a gluten-full bread.
Psyllium is fiber made from the husk of the seeds of a Plantago ovate plant (1). It has the following health benefits:
- It promotes healthy bowel movements
- It helps regulate cholesterol
- It may aid in weight loss due to it’s satiety effect
For more in-depth information on this check out healthline.com or Dr.Axe.
Back to the recipe.
This recipe creates a delightful dough that is easy to form into balls for dinner rolls (like I did) or hot dog buns and I’m sure it would work as a loaf too. They are also low carb, so if you’re on a keto, atkins or any other low carb diet, these would be perfect!
Before going in the oven:
After coming out the oven (I squashed a couple by accident trying to move them around):
With no further ado, here is the recipe. Enjoy friends!
- 1 cup almond flour
- 3 Tbs coconut flour
- 5 Tbs psyllium husk
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp apple cider vinegar
- 1 1/4 cup boiling water
- 3 egg whites
- sesame seeds
- Preheat the oven to 180 deg C
- Mix all the dry ingredients together (ensure no lumps)
- Boil water and add this plus the remaining wet ingredients slowly to the dry ingredients while whisking
- Whisk for 30 seconds
- When batter is cool enough to handle, roll into balls of your desired size and place on a baking tray lined with parchment paper
- Sprinkle with sesame seeds
- Bake for 1 hour or until the bottom of the bun makes a hollow sound when you tap it
- Serve warm or cooled with butter