Low-carb bread rolls
Recipe type: Low carb
Cuisine: low carb, vegan, dairy free, gluten free, grain free
Prep time: 
Cook time: 
Total time: 
Serves: 6
A simple and delicious low carb bread roll. It has all the qualities of a bread roll, delicious crust and springy centre.
  • 1tbsp apple cider vinegar (I will refer to as ACV)
  • 2tbsp olive oil
  • 1 cup water (**measuring cup)
  • 150g golden linseed (also known as flaxseed), milled
  • 30g coconut flour
  • 20g chia, milled (if you do not have chia then replace with either linseed or 10g psyllium husk- just be mindful that this can dry out the mixture so you need to really be cautious)
  • 2 tsp baking powder
  • **I do not add seasoning as I do not feel the recipe needs it. However, this is your call. If you want to add sea salt / pepper then please do so to your taste.
  1. Preheat your oven to 180C / 350F.
  2. Make sure that your linseed and chia seed are milled. To do this, pop them in a "nutribullet", coffee grinder or food processor and pulse until a flour like consistency.
  3. Combine all dry ingredients (linseed, coconut flour, chia and baking powder) in a bowl and mix together.
  4. In a separate bowl add the ACV, olive oil and water (ensure you are using a measuring cup!). Whisk together well.
  5. Make a well in the dry ingredients and pour in the liquid. Using a spatula combine the mixture together well. It will go from wet, to a thick batter. Continue to move it around until a dough forms. Mould it in to a bowl and leave to stand for about 15-20 minutes. It will thicken considerably during this time.
  6. Break the dough in to 6 and mould in to balls. (If you make less then please note baking time may need to be a little longer)
  7. Place on a grease proof baking sheet and very gently press each ball, so that it is stable.
  8. Optional: Add any seeds on top (best way to do this is to dot a little water to the top of the roll and then sprinkle the seeds over it.
  9. Place in the oven and bake at 180C / 350F for 35-40 minutes. Check occasionally. They should have a deep golden brown crust, with a slight spring once cooked.
Using a measuring cup, not just a standard mug.
I bought all my ingredients for this recipe from Aldi.
You can double the recipe to make more.
If you make them bigger then I would add on 5 minutes and just check one to make sure it is cooked through.
Best stored in a tin and eaten within 5 days. If you would like to keep them for longer then keep them in a sealed container in the fridge and consume within 10 days- just be mindful that they are likely to dry out quicker.
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/low-carb-bread-rolls/