Today I’ve been trying out this recipe for keto garlic bread rolls from the Diet Doctor website. I loved the simplicity of the recipe, using almond flour, psyllium husk and egg whites as the basis for the dough. Take care when buying your psyllium husk powder as some brands can give a very dark, almost purple colour to your baking! Two that I have used in the past with good results are this Organic Blond Psyllium Husk, and Sevenhills Wholefoods Organic Raw Psyllium Husk Powder, both available from Amazon.
One brand to definitely avoid is the Bulk Powders Psyllium Husk Powder , which gives a very unappetising deep purple tinge to any low-carb baked recipes, as I found to my cost a few weeks ago.
My baking project today was far more successful, and in less than an hour, I had managed to whip up a batch of 10 cute golden brown mini rolls. The texture was pleasingly light and airy, just a little spongier than regular bread, as to be expected from using psyllium and egg as two of the main ingredients. I think these little rolls would be great cut in half and toasted with cheese to give a little extra crispness, or dipped into hot soup.
The Diet Doctor website suggests cutting them open and baking for a further 20 minutes with garlic butter which I tested out with a couple of rolls. I think these would be a perfect accompaniment for a hearty ploughmans type salad, or why not try it with my Low-carb Butternut Squash Lasagna!