1/2 cup Coconut flour
2 tbsp Psyllium Husk powder
1/2 tsp Baking powder
1/4 tsp salt
3/4 cup Water
4 large eggs
4 tbsp Butter (better ghi, also is great if coconut is used instead of butter on room temperature)
Servings: 10 rolls
Start by combining all of the dry ingredients(coconut flour, psyllium husk powder, baking powder, salt) and mixing thoroughly.
In a separate bowl start beating the eggs with a hand mixer. Add in melted butter and water and continue to mix until combine.
Pour the dry ingredients into the wet and continue mixing until the dough becomes thick and well mixed. If dough is not easily shapable by hand continue adding more psyllium husk powder until it is less sticky. For the desired consistency see the video above!
Form into 10 dinner rolls and place on a greased baking sheet or silicon baking mat. Larger rolls can be made if desired, just add a few minutes onto the baking time.
Bake for 30-35 minutes at 175 C (350F) degrees. Enjoy!
This easy, paleo, low carb tortillas recipe requires just three simple ingredients. Made with coconut flour, these gluten-free wraps are also healthy, keto, and high in fiber.
1/2 cup Coconut flour
4 large Eggs
1 cup Unsweetened almond milk (or milk that you use)
1/2 tsp Sea salt (optional)
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking (add more almond milk and eggs in equal proportions if needed to achieve this).
Heat a small skillet over medium heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
“Want an easy low carb keto Paleo bread? Try this gluten free coconut flour psyllium husk bread recipe. It’s a tasty bread to serve with breakfast or dinner.”
6 tablespoons (27g) whole psyllium husks (may want to finely grind)
3/4 cup warm water
1 cup (125g) coconut flour
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
6 eggs (12 egg whites may also work)
1/2 cup olive oil
1/4 cup coconut oil, melted
Preheat oven to 350°F- 180°C degrees.
If not using silicone pan, grease or line pan with parchment paper. I used an 8×4-in (20cmX10cm) pan.
Mix psyllium and water in small bowl, set aside. It should form a gel after sitting for a bit.
Dump remaining ingredients into a food processor and pulse until well combined.
Add psyllium mixture into food processor and pulse until mixed in.
Spread batter into 8×4 loaf pan. Smooth top.
Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.
Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.