Fix your bread cravings with this low-carb, dairy-free and vegan friendly alternative
If you’re gluten free, vegan, dairy-free, grain-free or following a low carb or keto eating plan, this is the bread for you. Ok, strictly speaking it’s not bread because it has no yeast or wheat, but toast these bad boys up and smear them with butter and you’d swear you were munching on the real thing. Plus, each roll gives you 91% of your daily calcium requirements.
These delicious crispy bread rolls are made using almond flour and psyllium husk. The psyllium husk is really the star of the show and non-negotiable. Not only does it add a chewy bread like texture, but it’s 100% fibre which allows this recipe to have only 4g of carbohydrate per roll. Whilst the nutritional yeast gives the bread a traditional yeasty taste and is chock full of health boosting B-vits!
Whilst this recipe can be made using egg whites (see the pro tips below), using aquafaba allows this recipe to be suitable for vegans and dairy-free folk, or those who simply prefer their bread to be egg-free.
Aquafaba is the liquid found in canned chickpeas. When you first open the can it will, obviously, smell like chickpeas. But once baked into your recipe the taste and smell is undetectable. Magic!
Suitable for breakfast, lunch or dinner (our personal favourite – burgers!) These bread rolls can be filled with a variety or ingredients such as avocados, mayonnaise and any meat or roast veg. Enjoy!
Prep: 10 mins
Cook: 55 mins
Makes: 6 Servings (6 bread rolls)
150g ground almonds
30g nutritional yeast (optional)
30g psyllium husk (we used Spice Root 100% certified organic psyllium husk)
2 tsp baking powder
1 tsp salt
2 tsp apple cider vinegar (with the mother)
6 tbsp aquafaba (about 80ml)
250ml hot water
2 tbsp flaxseeds (optional)
Preheat the oven to 175°C / gas mark 3. Line a baking tray with greaseproof baking paper. Set aside.
In a large mixing bowl add all the dry ingredients: almond flour, nutritional yeast, psyllium husk, baking powder, and salt. Stir to combine. Bring the water to a boil.
Add apple cider vinegar and aquafaba to the dry ingredients, and combine well. Add the hot water. Combine for 1 minute with a spatula or wooden spoon. The water will absorb gradually, drying out the mixture to create a bread dough with a Play-Doh consistency – a bit soft and sticky.
Moisten hands with a little olive oil and form dough into 6 separate rolls. If your dough is too wet to form a ball, add slightly more psyllium husk 1 teaspoon at a time. It's alright if it's moist, as long as the ball holds together. Don't add more than 1 tablespoon of husk. Place on your pre-prepared baking tray.
With a pastry brush, brush the top of each bread ball with a bit of water.
Sprinkle some flaxseeds on top of each roll- optional but highly recommended!
Bake on lower rack in the oven for 50–55 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.
Fully cool down on a cooling rack before serving with butter or any filling of your choice.
If you don't like almond flour or if you have an allergy, you can swap it for coconut flour instead. Substitute the amount of almond flour for a third as much of coconut flour and double the amount of aquafaba.
For a sweeter bread, swap the nutritional yeast for equal amounts of coconut flour.
If apple cider vinegar isn’t your bag, substitute for an equal amount of lemon juice.
Flavour your bread with different herbs and spices to make them perfect for whatever occasion. You can use garlic powder, crushed caraway seeds or ground cinnamon.
Experiment with different seed toppings. Sesame seeds for a more traditional bun or even chia seeds.
Try shaping the dough into hot dog buns!
Vigorously shake the unopened can of chickpeas to lightly froth the liquid and evenly distribute particles that may have settled (starchy bits and proteins). Strain the chickpeas and aquafaba through mesh sieve or cheesecloth to separate before use.
If you’re allergic to aquafaba, you can swap it for 15ml extra virgin olive oil instead – still vegan friendly!
For a lighter and fluffier twist on this recipe, swap the aquafaba for 90g egg whites (about 3 eggs).
As these rolls don’t contain eggs or dairy they store very well at room temperature. Store in an air-tight container in a cool, dry place for up to 6 days. To prevent the bread hardening you can also wrap them in a clean towel. You can re-warm them by slicing and placing in a toaster to add some crispiness. Or return to a hot oven for 5-8 minutes at 175oC/gas mark 3
You can also freeze the bread and double the recipe to make-ahead for a busy week. Ziploc or food bags work well for this as they prevent the bread texture from changing. Defrost the day before on a plate at room temperature.
Nutrition per serving (per roll):
Total carbs: 7g
Net carbs: 4g
Fibre: 3 g