What’s more wonderful than lovingly home-baked bread made from the best organic ingredients? I’ll tell you what. It’s these golden-crusted, soft-crumbed, whole-mealy, Ultimate Keto Bread Rolls that are impossible to distinguish from traditional bread rolls made from wheat flour.
I don’t wish to brag, but out of the many recipes for low-carb breads that I’ve trialled and/or ‘errored' courtesy of other food bloggers online, this brilliant Primal Plate recipe is the definitive guide for making the best Ultimate Keto Bread Rolls in the world! Actually, amend that to simply “the best bread rolls in the world” - whether they’re made with digestively challenging high-carb grain flour or not!
Seriously, I’m not kidding. No one, and I mean no one, could tell the difference between these bread rolls and the ones “Chef baked fresh today” oft served up in fine dining restaurants. When you tear open and eat one of these quickly-made delicious bread rolls you won’t believe they’re low-carb, gluten and grain free. Furthermore, they don’t rely on yeast to make them rise, which means they don’t require kneading or waiting around for them to ‘prove’.
This simple, batter bread recipe calls for organic, whole, golden flaxseeds and psyllium husks that you grind yourself into the consistency of flour in a small coffee grinder, just before use. Sorry about that, but it’s vitally important that flaxseeds are freshly ground because, if you buy them ready-ground, they quickly turn rancid.
Fresh flaxseed flour is a nutritional powerhouse packed with fibre, omega-3 fatty acids, B vitamins, antioxidants, and cancer-fighting lignans. According to Dr Mercola, animal research shows people who eat a high-fat diet with flaxseed have more beneficial bacteria in their gut and better glucose control than those eating just high fat (without flaxseed) or a standard diet. The health of your gut is key to attaining optimal health. If you've been trying to lose weight but have seen little progress, the challenge may be helped by feeding your beneficial bacteria.
With such remarkably healthy and obesity fighting credentials and just 4 grams of carbohydrate per bread roll, you’re all good to go low-carb and eat what you love and what loves you.
Ultimate Keto Bread Rolls (makes 6)
150g organic golden flaxseed, freshly ground
20g organic whole psyllium husk, freshly ground
¼ tsp Himalayan pink salt
2 large organic egg whites (approx. 85g)
1 tsp cream of tartar
2 tbsp organic olive oil
200ml freshly filtered cold water
25g organic shelled hemp seeds - to finish tops of rolls
Pre-heat the oven to 180℃ / 350℉ / Gas mark 4
Line a large flat baking tray with non-stick paper.
Tip the hemp seeds onto a small plate, set aside.
In a coffee mill, grind the flaxseed and psyllium husk in to a flour-like consistency.
Place the ground flaxseed and psyllium into a large bowl with the ground almonds, baking soda and salt. Whisk the dry ingredients together until well mixed.
In a separate bowl, whisk the egg whites until foamy then add the cream of tartar and continue to whisk until they form soft peaks (best done with an electric beater)
In another bowl, briefly beat the olive oil and water together.
Make a well in the centre of the dry ingredients, pour in the olive oil and water and whisk with an electric beater until it just forms in to a batter, then quickly whisk-in the egg whites - only briefly - just enough to incorporate them without knocking all the air out!
Wait a couple of minutes for the batter to thicken into a soft, pliable dough, then tip the whole batch of mixture out on to weighing scales (I lay a piece of cling-film on the surface of the scales first).
Once you know the total weight of your dough, divide it into six even pieces (approx 90 grams per roll but use your weigh scales!) and form each piece in to a ball in the palms of your hands - I wear food-grade disposable gloves to save my hands getting messy.
Dunk the top surface of each ball of dough into the hemp seeds before placing it down on to the baking sheet.
Make the rest of the dough balls in the same way, allowing enough space between the bread rolls on the baking tray for them to rise during cooking.
Bake for 45 minutes.
Transfer the rolls from the baking tray on to a wire rack to cool down.
Serve warm or at room temperature with lashings of organic, grass-fed butter.
Alternatively cut into halves and toast.
Beaten egg whites contain many air bubbles which expand in the oven’s heat to help leaven and lighten the loaves.
Fat 18g Protein 9g Carbohydrate 4g - per roll