Balance your diet, balance your health Balance your diet, balance your health

Bread Rolls

Sides
6 portion(s)
35 min

Ingredients

2 ²/³

cups (156 g) almond flour
3

Tbsp (25 g) psyllium husk
2

tsp (8 g) baking powder

Pinch of salt
4

egg whites (100 g) 
½

tsp (2 g) vinegar
½

cup (120 g/ml) boiling water

Oil for brushing

Directions

  1.  Preheat oven to 350°F.
  2. In a medium-sized bowl, mix the almond flour, psyllium husk, baking powder and salt together.
  3. In a separate small bowl, mix the egg whites and vinegar together and add to the dry ingredients.
  4. With clean hands knead into a dough.
  5. Add the water to the dough and stir well with a wooden spoon until a dough-like consistency is achieved. 
    Take care not to burn yourself when adding the water. The dough may start to froth and swell, don't worry this 
    is normal.
  6. Divide the dough into 6 equal sized balls and shape into preferred shape.
  7. Place on a parchment-lined and lightly oiled baking tray, and lightly brush with oil.
  8. Place baking sheet in the preheated oven and bake for approximately 20-25 minutes until golden brown.
  9. Remove from oven and place on the cooling rack. Allow rolls to cool completely before serving or slicing.

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Nutritional Information

Nutritional Information Per Serving (1 roll)

Calories 160 | Carbohydrate 6 g | Protein 8 g | Fat 13 g | Total Sugars 1 g 

This recipe is suitable for those with hepatic Glycogen Storage Disease. Be sure to check with your healthcare professional before making changes to your or your child’s diet. This recipe was analyzed using the FoodData Central database. The nutrition information could change depending on the brand of product you choose and should only serve as a guideline. Always check the nutrition label of any product substitution to ensure it is appropriate. Refer to labels for allergen information and suitability. All trademarks are owned by Société des Produits Nestlé S.A.,Vevey, Switzerland. © 2025 Nestlé. 

The University of Minnesota Nutrition Data System for Research (NDSR) Program (2016) was used for the nutrition analysis.

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