Keto lovers! Here's a fuss-free and easy recipe for a gluten-free Keto bread. No eggy test, and no proofing required!
Preheat oven to 175 degrees Celsius.
Bring water to a boil.
Add the ground psyllium husk powder to a large bowl along with the almond flour, baking powder and sea salt. Mix the dry ingredients with a hand mixer until well combined.
Add the cider vinegar and egg whites to the bowl of dry ingredients. Mix at high speed until well combined – about 10 seconds. Do not overmix.
Add the boiled water to the bowl and mix quickly at high speed until incorporated into a dough – about 15 seconds. Do not overmix.
Wet your hands with some water or oil to handle the dough.
Shape the dough into eight separate rolls, or form your desired size.
Evenly place dough balls on a greased baking tray.
Bake for 45 - 55 mins, or until hardened on the outside and slightly firm on the inside. Leave to cool on a rack for five minutes before slicing.