Gluten, Dairy, Yeast and Grain Free Bread Rolls

These taste really good! Don't be fooled by the title, free from all of the above actually lends itself to a light, airy roll with a bit of chew. I was in awe the first time I tasted them, of course I was thinking the worst! But alas, the Thermomix and the creativity it generates, has proved itself to be the best kitchen tool I've ever had! I found this recipe on the Thermomix Recipe Community!


200 g almonds
25 g psyllium husks
2 tsp baking powder
1 tsp salt
3 egg whites
21/2 tbsp apple cider vinegar
250 g boiling water


Preheat oven to 170.

Add almonds and psyllium husks to TM bowl. Mill 10 seconds, speed 9.
Add baking powder and salt to TM bowl. Mix TURBO, 2 times.
Put lid and MC on.

Add the egg whites, using the lid to crack your egg and MC to let the egg white trickle down and keep the yolk from accidentally falling in. Add the vinegar on the lid, trickling around the MC. Knead, 20 seconds.

Add BOILING water through lid with MC on, to allow a slow trickle and immediately knead for 1 minute.

The mixture will be very wet but gooey. Use your spatula to spoon out onto TM mat. Section off 8 rolls and place on lined baking tray. You will be able to grab the dough easily enough to do this.

Bake for 50-60 minutes, until golden on bottom and cooked through (push top of roll and it will bounce back). Let cool completely on cooling rack. 

Serve with soup, or make into a sandwich! Yummy!

Happy Thermomixing!

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