Low carb bread rolls

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If you followed my recipe, I forgot to include the Almond flour! I've changed it now. If you've made yours without almond flour, them i'm afraid they will be gross. Very sorry! My fault.
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This is like that camel poo cake all over again.....
 
Well it would've been without the almond flour.:D
 
Marsbartoastie said:
I don't have psyllium husk powder, but I do have glucomannan powder. Do you think it would be a viable alternative? If yes, I'll have a go at this recipe tonight. If not, I'll just have to wait until the weekend. The prospect of something properly 'bready' is incredibly appealing.
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I have no idea if that would or not. The psyllium husks improve the texture and holdd it together, so anything else that can do a similar thing should work.
 
Just looked up glucomannan & looks like it may work. Quantity might have to be different though.
 
Thanks Mark...I'll give it a whirl and report back on results.

NB: Glucomannan is amazing stuff. I use it to make (almost) zero calorie noodles and to thicken stews/sauces/puddings/smoothies etc.
 
Marsbartoastie said:
Thanks Mark...I'll give it a whirl and report back on results.

NB: Glucomannan is amazing stuff. I use it to make (almost) zero calorie noodles and to thicken stews/sauces/puddings/smoothies etc.
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Ooh, sounds good. I'll have to get some.
 
I've got the coconut flour but forgot eggs! Will prob not get time to make til weekend but will report back soon as.
 
Bread.jpg OMG...it's fantastic! Thanks Mark.
I used coconut flour instead of almond flour and oat fibre powder instead of psyllium husk (simply because I had them to hand). The mixture just sucked up moisture so I ended up using double the volume of water specified in your recipe. The mixture seemed very wet at that stage, but formed into balls easily and baked to perfection (1 hour at 180 degrees). Tastes bloomin' delicious and is convincingly white and crumbly. I'm going to freeze some to see how it keeps/defrosts.

NB: I made x9 about the size of a scone and have calculated that each one is 61 calories. (I'm doing LCFF, but still keeping a weather eye on my calorie intake as old habits die hard).
 
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Marsbartoastie said:
View attachment 1609 OMG...it's fantastic! Thanks Mark.
I used coconut flour instead of almond flour and oat fibre powder instead of psyllium husk (simply because I had them to hand). The mixture just sucked up moisture so I ended up using double the volume of water specified in your recipe. The mixture seemed very wet at that stage, but formed into balls easily and baked to perfection (1 hour at 180 degrees). Tastes bloomin' delicious and is convincingly white and crumbly. I'm going to freeze some to see how it keeps/defrosts.

NB: I made x9 about the size of a scone and have calculated that each one is 56 calories. (I'm doing LCFF, but still keeping a weather eye on my calorie intake as old habits die hard).
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Those look excellent MBT! 🙂
 
Marsbartoastie said:
View attachment 1609 OMG...it's fantastic! Thanks Mark.
I used coconut flour instead of almond flour and oat fibre powder instead of psyllium husk (simply because I had them to hand). The mixture just sucked up moisture so I ended up using double the volume of water specified in your recipe. The mixture seemed very wet at that stage, but formed into balls easily and baked to perfection (1 hour at 180 degrees). Tastes bloomin' delicious and is convincingly white and crumbly. I'm going to freeze some to see how it keeps/defrosts.

NB: I made x9 about the size of a scone and have calculated that each one is 56 calories. (I'm doing LCFF, but still keeping a weather eye on my calorie intake as old habits die hard).
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Wow! Good to hear they were successful.
 
They look amazing. I'm now about to make some more! 😱
 
Err how much coconut flour please?
 
I used 1.25 cups of coconut flour as per Mark's recipe. I had to adjust the water content because the powdered oat fibre was so absorbent. The rolls didn't look very pretty, but they tasted delicious.
 
I'm so flushed with success that I'm going to try turning this recipe into scones by adding a little stevia and some vanilla paste. Mmmm..,scones.
 
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Do you give lessons marsbar?
I'm not sure what I've done wrong this time but I think I'll carry on buying the livlife!
 

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Ha ha We've had a laugh here too! Hubby dared to put a piece in his mouth and it stuck to his tooth!
There seems to be a purplish tinge to them.
I wondered whether to take them to the village fete. They could be used to throw at coconuts! :D
 
Lindarose said:
Ha ha We've had a laugh here too! Hubby dared to put a piece in his mouth and it stuck to his tooth!
There seems to be a purplish tinge to them.
I wondered whether to take them to the village fete. They could be used to throw at coconuts! :D
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I was going to say the important thing was what they tasted like, but it seems you've just answered that one 😱 :D
 
Oh...that photo made me chuckle. They look like something you'd step around if you found it in a field. Kudos to Mr Lindarose for daring to try some.

Mark did mention that the psyllium cooked to a strange colour. The oat fibre, on the other hand, worked perfectly and remained snowy white.

I've just put some scones in the oven (the recipe I used earlier plus a spoonful of stevia powder, some vanilla paste and 1/4 cup of raisins). I'm keeping my fingers crossed that the first attempt wasn't a fluke.
 
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