Petits pains à la levure et à la farine d’amande (sans gluten, sans produits laitiers, pauvres en glucides)

Ingrédients

• 1 1/2 cups blanched almond flour
• 4 tablespoons whole psyllium husks
• 2 teaspoons baking powder
• 1/2 teaspoon instant dry yeast
• 3 egg whites
• 1/2 cup warm water
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 cup sesame seeds, for topping
• 1 egg yolk, for brushing

Préparation

1. 1

   Preheat & Line: Preheat the oven to 350F and line a large baking sheet with parchment paper.

2. 2

   Combine Dry Ingredients: In a bowl, combine the almond flour, whole psyllium husks, baking powder, instant dry yeast and salt. Mix well with a spoon.

3. 3

   Add Wet Ingredients: Add the egg whites, warm water and apple cider vinegar.

4. 4

   Knead to Form Dough: Mix well and then knead with your hands until a uniform dough forms. Let the dough rest for 10-15 minutes to allow the psyllium husk to hydrate.

5. 5

   Shape Dough into Balls: Divide the dough into 6 portions and shape into rolls.

6. 6

   Brush with Egg Yolk: Place the dough balls on the prepared baking sheet, leaving space between each roll as they will expand while baking. Brush the tops of the dough with egg yolk for a golden finish.

7. 7

   Sprinkle with Seeds: Sprinkle sesame seeds on top of each ball of dough.

8. 8

   Bake Until Golden: Bake the dough balls for the first 20 minutes with bottom heat only. Then bake for an additional 20-25 minutes with top and bottom heat, until golden brown and firm to the touch.

9. 9

   Cool Before Serving: Allow the almond flour yeast rolls to cool before serving.