bread rolls
Lately I have been trying to make a gluten free, grain free bread alternative that my husband will eat for work lunches that will hold together and isn’t primarily made from almond flour because that gets expensive. After a few failed attempts I was so happy when this one worked (happy dance) and even more so when it got the big thumbs up from my husband.
  • 50 g psyllium husks
  • 80 g coconut flour
  • 25 g chia seeds
  • 25 g Linseeds
  • 50 g pepitas or sunflower seeds (or a mix of both)
  • 10 g Coconut sugar (optional)
  • 2 – 3 heaped tsp baking powder
  • 1 tsp Sea salt
  • 3 eggs
  • 2 tbsp coconut oil
  • 400 g water
  • Extra seeds for rolling dough in

Thermomix Instructions

Preheat oven to 200’C and line a baking tray with baking paper or a silicon mat.

Weigh psyllium husks into mixing bowl and mill1 min, speed 9.

Add the other dry ingredients, coconut flour, seeds (except the ‘extra seeds’), coconut sugar, baking powder and salt, into mixing bowl and mix 10 secs, speed 5.

Add the eggs, coconut oil and water (weigh into bowl). Mix together for 10 secs, speed 6.

Choose the kneading function and knead dough for 2 mins.

Tip dough out onto bench that has been dusted with coconut flour or a thermomat and roll the dough into a roll.

Sprinkle dough with the reserved extra seeds and using spatula divide mixture into 8 equal portions.

Shape the portions into rolls and place on prepared baking paper and bake for 25 – 30 minutes or until golden.

Allow to cool before cutting and serving.


Please share this with anyone that you think would like to try them and I would love to see your feedback in the comments below. Enjoy.

Written by Sarana

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