Light, grain-free bread rolls that are easy to make and absolutely delicious. Use either sunflower "flour" or almond flour for making these, dare I say, life-changing, pillowy rolls. No yeast required. Adapted from a recipe on dietdoctor.com
Heat the oven to 160C fan/180C/350F. Place the sunflower seeds on a baking tray and toast for 10 minutes. Keep the oven on.
Pour the toasted seeds into a powerful blender and pulse until you get a powdery, flour-like texture. Scrape the side of the jug as needed. Be cautious when pulsing though as it is easy to start on the road to sunflower butter!
Add the sunflower flour to a mixing bowl and dry whisk with the ground psyllium, salt and baking powder. Pour in the egg whites and vinegar and do a quick mix before adding the hot water.
Use electric beaters or stand mixer to mix for 30-45 seconds. It should thicken and the beaters should start to "strain' a bit. Do not over-mix. Let the mixture sit for five minutes.
Divide the dough into 5 equal pieces (use a scale if you like). Dip your hands in water and shape the rolls, pressing each one into the extra seeds. Place on the lined baking tray.
Pop the tray in the preheated oven and bake for 50 minutes. Allow to cool slightly before cutting open, filling/buttering and eating!
Carb content: The carbohydrate value in the nutrition panel is misleading. At most, each roll has 5 grams of net carbohydrates as one takes away the fiber from the raw total carb value. If you use almond flour, the values will be even less.
Other flour option: If you have a powerful blender with a pulse function, making sunflower flour is the very best option. You can also buy it, although it is expensive. The taste is very, very good. But you can make these low-carb bread rolls with almond flour or ground almonds if the latter seem to be quite evenly ground with no "bits".
Storage: These keep well in the fridge for three days, and can be frozen once baked. Refresh in a 180/400 oven for up to five minutes.
Flavour options: I use black olive tapenade, but do add some finely grated pecorino or parmesan cheese (a handful), or sun-dried tomato paste instead if you like. So many potential flavour options. Or keep them "plain".
Serving suggestions: with a pat of butter to melt right in; as a filled roll; as a burger bun.