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These psyllium husk bread rolls are soft on the inside, lightly crisp on the outside, and very filling. They are made with almond flour and psyllium husk, low in net carbs, and easy enough to make even on busy days.
This bread does not behave like regular bread. It is lighter, slightly hollow inside, and designed for low-carb eating, not to mimic classic bakery rolls.
This psyllium husk bread is one of the recipes that makes low-carb eating actually doable for me.
I did not gain weight overnight.
I gained about 10 pounds over 10 years, slowly and quietly, while raising kids, traveling, working, and cooking for everyone else first.
I eat low carb now not to diet, but to naturally reduce calories, feel full longer, and feel better in my clothes, without tracking every bite or skipping meals.
These bread rolls help with exactly that.
They are simple, filling, and practical.
Not perfect bread. Functional bread for real life.
Why Make These Psyllium Husk Bread Rolls
- You want bread without overeating bread.
- You are reducing carbs but still want structure in your meals.
- You need something filling for breakfast, soup, or travel days.
- You want fewer calories without feeling deprived.
- You do not want complicated low-carb baking.
This is the kind of recipe you come back to, not just try once.
Why This Psyllium Husk Bread Works
- Most low-carb bread fails because it is either too dry, too dense, or not filling enough.
- This recipe works because of balance.
- Psyllium husk provides structure, elasticity, and serious fiber.
- Almond flour adds fat and flavor so the bread does not feel like diet food.
- A small amount of coconut flour absorbs excess moisture.
- Egg whites keep the rolls lighter.
- Apple cider vinegar improves texture and rise.
- The result is bread that is soft inside, lightly crisp outside, and very satisfying.
Ingredients (Makes 12 Rolls)
1⅓ cups ground psyllium husk powder
1¼ cups almond flour
1 tablespoon coconut flour
2 teaspoons baking powder
1 teaspoon sea salt
1 cup hot water
2 teaspoons apple cider vinegar
3 egg whites
2 tablespoons sesame seeds, optional for topping
Ingredient Notes and Substitutions
Use finely ground psyllium husk powder, not whole husks.
Do not add more coconut flour. It is very absorbent.
Whole eggs will make the bread heavier, so egg whites work best.
Sesame seeds are optional but add crunch and flavor.
How to Make Psyllium Husk Bread Rolls
1.Mix the dry ingredients
In a large mixing bowl, combine the psyllium husk powder, almond flour, coconut flour, baking powder, and salt. Mix until evenly combined.
2. Add the liquids
Add the hot water, apple cider vinegar, and egg whites. Stir quickly with a spoon or spatula. The dough will thicken almost immediately. This is normal.
3. Shape the rolls
Let the dough rest for 1 to 2 minutes, then divide it into 12 equal pieces. Shape into rolls and place them on a parchment-lined baking sheet. Sprinkle with sesame seeds if using.
4. Bake
Bake at 350°F or 180°C for 55 to 60 minutes, until firm and lightly golden. Let the rolls cool completely before slicing.
Tips for Best Results
Let the rolls cool fully before cutting. They firm up as they cool.
Drink water when eating this bread. Psyllium is very high in fiber.
If the rolls feel too soft inside, bake them 5 to 10 minutes longer.
Topping and Serving Ideas For Psyllium Husk Bread (Low-Carb Friendly)
- Butter with flaky salt
- Cream cheese or whipped feta
- Smoked salmon with lemon
- Turkey, cheese, and mustard
- Avocado with olive oil
Serve with soup or salad. These rolls are especially useful on days when meals feel rushed.
Storage and Meal Prep
- Store the rolls in the fridge for up to 5 days.
- Freeze for up to 2 months.
- Toast after thawing for the best texture.
They are great for travel days when food options are not ideal.
A Real Note
I am a busy mom.
Very often I travel.
I want to look good in clothes without obsessing over food.
Low carb helps me eat fewer calories naturally, and this psyllium husk bread makes it sustainable.
Not restriction.
Structure.
Psyllium Husk Bread Rolls
Ingredients
- 1⅓ cups ground psyllium husk powder
- 1¼ cups almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup hot water
- 2 teaspoons apple cider vinegar
- 3 egg whites
- 2 tablespoons sesame seeds, optional for topping
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the psyllium husk powder, almond flour, coconut flour, baking powder, and salt until evenly combined.
- Add the hot water, apple cider vinegar, and egg whites. Stir quickly with a spoon or spatula until a thick dough forms.
- Let the dough rest for 1 to 2 minutes, then divide it into 12 equal pieces and shape into rolls.
- Place the rolls on the prepared baking sheet and sprinkle with sesame seeds if using.
- Bake for 55 to 60 minutes, until firm and lightly golden.
- Let cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
