Almond eggless bread no yeast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Olive Oil 2 tsp Baking Powder 5 serving Bob's Red Mill Almond Flour - per 1/4 Cup 0.50 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) 0.25 tsp Himala Salt - Pink Sea Salt 8 tbsp Now Psyllium Husk Powder
Prepare the dough. Add the almond flour, coconut flour, psyllium, baking power, and salt into a large mixing bowl and stir to combine. Add the oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time.
Shape the bread rolls. Divide the dough into 4 equal pieces. Roll each piece into a ball. (My bread rolls were about 3.5 inch/9 cm in diameter).
Bake the bread rolls. Preheat the oven to 375°F/190°C. Place the bread rolls on a parchment paper-lined baking sheet (or a cast iron griddle), score the top (optional), lightly brush the top of each bread roll with oil or water (optional), and sprinkle with sesame seeds (optional). Bake the bread rolls until golden brown/brown (the color will vary depending on the psyllium) and firm to the touch, 35-40 minutes.
Serving Size: 4
Shape the bread rolls. Divide the dough into 4 equal pieces. Roll each piece into a ball. (My bread rolls were about 3.5 inch/9 cm in diameter).
Bake the bread rolls. Preheat the oven to 375°F/190°C. Place the bread rolls on a parchment paper-lined baking sheet (or a cast iron griddle), score the top (optional), lightly brush the top of each bread roll with oil or water (optional), and sprinkle with sesame seeds (optional). Bake the bread rolls until golden brown/brown (the color will vary depending on the psyllium) and firm to the touch, 35-40 minutes.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 329.1
- Total Fat: 21.9 g
- Cholesterol: 0.0 mg
- Sodium: 391.3 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 20.3 g
- Protein: 8.5 g
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