I know I’ve kept you guys in suspense here and on Facebook. I even teased you with a pic earlier today on my Facebook wall. So without further ado, let’s get to it!
I can’t take credit for this recipe. It’s the creation of Maria’s Nutritious and Delicious Journal: Toasted Sub Sandwich and Panini!
I made four batches since last week, and only one didn’t turn out well due to omitting the salt. But the other batches were AMAZING!
The latest batch I added in dried onion + dried chives to boost the flavor a little. So good!
I was blown away when I took them out of the oven. The texture is SO.CLOSE to wheat bread that even I found it hard to believe that they’re grain-free AND low-carb.
You can tear a hunk off like a chewy baguette!
Crazy, right?! NO grains! NO gluten! 6 ingredients.
You will need:
- Blanched almond flour
- Psyllium husk powder (no substitutions!)
- Baking powder (Hain sodium-free baking powder is highly recommended)
- Celtic salt or Pink Himalayan salt
- Egg whites
- Boiling water
That’s all. Simple, right? Get the recipe here!
I use sodium-free baking powder in these, otherwise they become little sodium bombs when using regular.
You know what surprised me the most? They rose perfectly! And they didn’t drop when removed from the hot oven. I couldn’t believe it!
The batch with chives + onions didn’t rise as much as the plain batches, but still fluffy as can be. I am impressed!
I made hot dog and hamburger buns out of a batch by splitting them in 10 equal portions which came out to just 105 calories and 1.5g NET carb each. WOW!
See how these are a bit puffier than the onion + chive ones? They stay like that!
Look at those gorgeous air pockets. That’s hard to get with gluten-free, yeast-free, much less NO grains.
I knew the recipe by heart after the first batch; It takes less than 10 minutes to prepare. The dough feels just like wheat dough, too! It’s stretchy and super easy to work with.
The steps I took to make it:
1. Preheated the oven
2. Added all dry ingredients to my KitchenAid Artisan mixer; using the paddle, mixed on low until all the ingredients were well-incorporated
3. Added in the egg whites and mixed slowly until a thick dough formed
4. Then, I added in the boiling water and the dough really came to life!
5. Rolled out various bread roll shapes and sizes; placed them on baking sheets lined with Silpat mats and baked as directed
Notes:
- Follow her instructions! Don’t deviate from the recipe except to maybe add herbs and spices
- They don’t taste very good without salt added. To reduce the sodium content, definitely use sodium-free baking powder
- I use liquid egg whites to make life easier. Follow the package instructions for the whole egg white equivalent
- They taste best hot from the oven or toasted before eating
- Make a double batch and freeze. You’ll be glad you did.
Whether you’re low-carb, Paleo, gluten-free, all of the above or none of the above, you can enjoy a sandwich again on bread that actually tastes like bread!
Thanks to Maria for creating this recipe!
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{ 52 comments }
Twitter: avericooks
November 10, 2012 at 4:26 AM
WOW I am impressed!!
“those gorgeous air pockets. That’s hard to get with gluten-free, yeast-free, much less NO grains.” <– amen! There is no way I would have ever guessed it was anything other than white/wheat flour and yeast!
psyllium husk powder – have never worked with it and the whole process is very interesting to me. Great job, Jenn!
Psyllium husk powder makes baked goods stretchy. Helps replace the elasticity that you lose without gluten. It has no flavor on its own, so it can go with just about anything you bake, sort of like the gums. But yeah, for a bread without flour/grains, this IS pretty shnazzy!
Not to mention easy, LOVE easy.
Great job! Glad you liked them.
Thanks again. I’m kind of obsessed with them. lol! Trying a coconut flour version next!
I have been playing with this recipe and actually had better success using whole eggs instead of just the whites, but I also used coconut flour instead of almond flour. Your end rolls are gorgeous!
Interesting that you had more success with yolks! Her suggestion to avoid getting any excess fat in the batter made me not even want to separate an egg! haha
I found that they rose better and more consistent without the yolks. Some people might like a slightly more dense whole grain texture bread so they can include the yolks if they like.
Well, these are stunning! I really love the sound of the savory ones with the chives and onions. Thanks for sharing and also thanks for creating CS/DS badges and including us in your sidebar of galleries! Those badges look so cool!!
Thank you on all counts!
I’m going to have the coconut flour version of these for CS very soon. Hope they turn out as lovely.
I made the coconut flour version of this (to avoid excess omega 6 of almond flour) and it turned out pretty well. The outside gets really crunchy and golden and the inside formed nice big holes. I made mine about 50% smaller than recommended and still ha to almost double the cooking time- maybe it was because of the coconut flour. The inside was a bitty gummy still by the end but I ended up just cutting it into slices and then browning up the middle. Was really nice with butter. I’m going to try making a really flat one to minimise the amount of “middle” next time. Also, I want to try it as a meat pie crust. I added a tsp of poppy seeds and a teaspoon of sesame seeds to the mix for extra pizazz :p
I was thinking about trying the coconut flour version today. Thanks for the heads up on what to expect! I know that coconut flour behaves a lot differently than almond. I’m not crazy about heating almonds (omega-6) at high temps, so hopefully the coconut flour version can be just as good.
I saw Maria’s recipe on her blog but your post and review makes me want to try it.
Shoot! I wish I would of looked one day earlier I just bought a bunch of buns just like those…ahhh well cant win them all!
Is Almond Meal the same as Blanched Almond Flour? Thanks for the recipe – can’t wait to make these.
Not necessarily. Almond meal often has the almond skin ground with it; blanched almond flour has the skin removed and is smoother than the grind, usually all white compared to brown/white of almond meal. Almond meal is grittier. Think of it like whole wheat vs. white flour.
Made these tonight for dinner and the look was great. Added fresh rosemary and a little dried onion. I went with the almond flour version and ended up with super big holes inside. Wondering if this was because I didn’t press them down flat before putting them in the oven? Any suggestions?
They looked great..but I found I don’t really care for the taste of the Psyllium husk powder..Deeper than Rye bread. Texture was good,just ate one with butter..will try the other 3 as sandwiches.
They definitely taste better as a sandwich. Not too much flavor on their own, unless you add other herbs like chives, garlic, onion, caraway seeds, etc.
any idea why mine turn purple? they taste great, they puff up great, good texture but they come out purple!?!? i have used both blanched and whole almond flour with the same results. just curious if anyone knows. i will still make this recipe, it is very tasty. i’m just baffled by the color of them.
That’s funny! It has to be a chemical reaction between some of your ingredients. Perhaps your brand of baking powder and/or psyllium husk powder?! I’m glad they taste good at least!
Let us know if you figure it out!
It is the brand of psyllium that causes this. I used the Jay Robb whole psyllium husk and grind it into a fine powder. It doesn’t turn it dark. Someone posted this on my blog “Psyllium mostly comes from India but is grown worldwide which means a wide variety of soil conditions which result in all sorts of minor variations. My father was an orchardist and could note differences in flavor from different parts of the 309 acres of apples. Try diifferent brands and you see the difference in the psyllium husks.” Hope that helps.
I wonder because I am having trouble making this. I did actually ever thing right but now I see the salt may play a big part. I used sea salt is that a no no.
Sea salt is fine! Any salt should be fine, actually. What’s your final result turning out like?
It rises good even smells good but its gummy and kind of hollow in side.
Are you doing the coconut or almond version? Sometimes coconut is gummier inside. Using a bit less water might help. I use a food scale to do my measurements, and I weigh out exactly 5 oz of almond flour, 45g psyllium husk, 8 oz water, and I use liquid egg whites, about 138g per almond flour batch. I think it helps to get it as precise as possible being it’s such a delicate recipe.
Yeah I used precise measurements . I’ll try less water next time.
I put a note on the recipe here:
http://mariahealth.blogspot.com/2012/07/toasted-sub-sandwich-and-panini.html
If you get a hole with a gummy bottom, try baking at a lower temperature (300 degrees F).
I am on to something. I thought about the cooking temps. My stove is gas so I thought it might have something to do with it. Lat night making a batch I put it on 320 degressish. I know not a word but that was the temp it was on! At first I thought it looked the same maybe just a wee bit not swelled as the last bunches were but then this morning I cut one to make a sandwich for work. No wetness!! This looked the best so far. Maybe next time I will put it on 5 more degrees to see if it gets fuller. Not giving up cause this bread is the best so far!!!
How well do these freeze? I was thinking if trying to form hamburger buns? We don’t go through those too quickly so wanted to know how well it would work out if I froze them. Are they too “chewy” for hamburgers do you think? Thanks!
Maria says they freeze well! And I think they make excellent hamburger buns. Check out this cheeseburger I made on one the other day: http://j3nn.net/blog/2013/01/18/hello-low-carb-my-old-friend/
If you want regular hamburger size, divide the dough into 10 pieces or else they are HUGE!
HA! I almost pinned your burger but was like “oh, you probably have to send away for the stupid buns :/ ” I am all over the computer and can barely connect anything! Guess I WILL pin this and make the buns to freeze! Thank you so much for the additional tip on making the burger buns. I can’t wait to try it!!
If you have sesame seeds, they would make a great hamburger bun addition. Enjoy!
I’m a bit perplexed. I have tried this recipe 4 or 5 times and find that for some reason my rolls are not rising after I put them in the oven. They taste good but remain the same size as when I put them in the oven. I have to make them quite a lot bigger than suggested in the recipe. Any ideas what I’m doing wrong? Thanks for any help you can give me. Jane
That is perplexing because mine get SO fluffy! Is the batter too moist? Or maybe the baking powder is stale and not activating?
Actually, it could be the baking powder since I can’t remember when I bought it. LOL
I wonder what would happen if I used baking soda.
Okay I will try this again with new baking powder … I’ll let you know. Otherwise it’s the best tasting and textured bread I’ve come across so far … 8 years of looking
Cheers, J
If you use baking soda, add some cream of tartar too. Let me know how it goes!
Can this be made into one loaf? Just wondering.
Maria says that yes you can make it into one loaf. Much easier, right?
Just made the loaf and well it fell flat. the buns are the same as before. They look great but they get no bigger. Am I doing something wrong. New baking powder, oven temp at 350 then 300 then 325 … no difference. Using store bought egg whites to save the yolks is that it? or maybe the psyllium powder isn’t powdery enough. Gosh I’m stuck but really really want the recipe to work so I’ll try anything.
I use store liquid egg whites and never had a problem. Do you have a food scale? For the almond flour version I use exactly 138g; 368g for coconut flour. Are you grinding your own psyllium husk? That could be it too! Try grinding it finer? Is the water boiling when you pour it in?
I’m baffled.
These are the exact steps I take:
– I add all dry ingredients to stand mixer and mix them well;
- Then I add in the egg whites and mix more;
- Finally, I add in the boiling water and mix until it thickens and forms a dough
I bake on 350 degrees F for 60-65 minutes
I hope you get it to work!!
I have been trying this recipe over and over with just egg whites, then whole eggs, different psyllium husk powders, at different oven temperatures, with and without convection, almond flour and coconut flour… and every single time the rolls look fabulous on the outside, but are totally hollow and spider webby on the inside. I am desperate to figure out what I am doing wrong because having bread to make sandwiches for my family of 5 again would make our lives so much easier! And I miss toast
There has got to be a reason that mine turns out this way. What would make this happen? Too much egg white? Too much water? Would it help if I rolled the dough out and then tightly coiled it into rolls? I know lots of others are having these odd results (from the low carb forum) and so many would be so grateful to understand what would fix it. Thanks for any help you can give 
Maria updated the original recipe with a note about baking them on a lower temperature if yours are coming out with too much air pockets: http://mariahealth.blogspot.com/2012/07/toasted-sub-sandwich-and-panini.html
Maybe just lowering the oven temp might remedy it! Hope it does.
Thanks for responding…I tried reducing the temp to 300 already and they turned out the same, it just took them longer to cook
Oh no!
Maybe your dough is too wet. Are you using fresh egg whites or liquid carton egg whites? I use carton egg whites and my food scale to measure 138g for almond flour and 368g for coconut flour. I was just telling Jane a few comments above that this is what I do:
These are the exact steps I take:
– I add all dry ingredients to stand mixer and mix them well;
- Then I add in the egg whites (138g for almond or 368g for coconut) and mix more;
- Finally, I add in the boiling water and mix until it thickens and forms a dough
I bake on 350 degrees F for 60-65 minutes
This recipe is great! I used to make a gluten free whole grain bread that was similar because of using psyllium. Excellent results using the coconut flour and 4 whole eggs. I baked “6″ buns at 400 degrees for 40 minutes and an “artisan” shaped loaf @ 400 degrees for 60 minutes. It’s much better with the higher temp! I do have a convection oven though. It is “plain” in the flavor department, but for the kiddos I think that’s a good thing. I definitley plan to play around with adding other herbs and spices. Thank you j3nn and thank you Maria. I am sooo grateful to have found this recipe and am planning to purchase all of Maria’s books! I’ve heard Dr. Davis’s presentation on Wheat Belly and appreciate all the work Maria’s put into creating healthy, yummy recipes!!! Blessings:)
Glad you like them! I like to add caraway seeds to them for a “rye” flavor. I’m going to try sesame seeds on top next time I make them. Thank you for the tips on the higher temps! I will experiment.
Looks great. Do you worry about the mega doses of omega 6 with almond flour consumption?
I do actually! So I make them with the coconut flour option rather than the almond flour now.
I’ve tried 2 batches of these today, but they are hollow??
They rise up but it’s just air inside?
I’m making the almond meal ones, and using powdered egg white mixed with water.
2nd batch I used less physillium and a lower temperature but I think they were even worse then the first batch!
Any help would be greatly appreciated! I would love to get these right as they taste great!
I’ve squashed them down and will use them like a flat bread, or use two of them like 2 slices of bread to make burgers/sandwiches with.
Some suggestions:
- Try an even lower oven temp
- Use a little less baking powder
- Use whole eggs instead of just whites
- Add more water to make them a little denser
I’ve had some pretty hollow ones using the exact same ingredients and temps as I always use, so it’s a bit perplexing! Frustrating, though, because the ingredients are rather expensive to have turn out badly.
Thanks Jenn,
I’m going to try whole eggs next time and less baking powder, and maybe 160 degrees celsius instead of 180-200 as I think they are rising too fast.
Fingers crossed as they do taste really good! I put a good pinch of smoked hickory onion powder in with the dry ingredients.
Good luck!! I hope they turn out.
BTW, the coconut flour version turns out the same for me and it’s less expensive than almond flour.
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