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Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free) takes 10 minutes to prepare.

Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free) takes 55 minutes to cook.

Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free) makes 15 servings.

The ingredients for Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free) are:

1/2 cup Coconut flour (2.5 oz)
5 tbsp Psyllium Husk Powder (45 g)
2 tsp low-sodium baking powder
1 tsp ground sea salt
1 tsp chia seeds
1 tsp caraway seeds
1 tsp sesame seeds
1 tsp poppy seeds

8 egg whites (= 1 1/2 cup liquid egg whites)
2 1/2 tbsp apple cider vinegar (1 oz)
1 cup BOILING water (or 7 oz of weight)

Here is how you make Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free):

Preheat oven to 300 degrees.Line a couple of cookie sheets with parchment paper and give a light spray with oil or Pam.In a medium sized bowl, combine the all dry ingredients. Mix until well combined. Add in the eggs & vinegar and mix until a thick dough forms. Add BOILING water and mix until well combined and dough firms up.The dough will be sticky, but take small balls of dough and pat into flat-ish bun shapes. You should be able to get approximately 15 "dinner rolls" out of this recipe.Cook for approx 25 minutes, then flip the rolls over and cook for another 25 minutes. Fresh out of the oven, they will be a bit crunchy (almost like a meringue) but, let cool & put into a ziploc overnight and you will have soft dinner rolls!Serving Size:?make approx 15 3" rolls

The nutritional information for Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free) is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 56.7

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 199.6 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 5.4 g
• Protein: 3.4 g

The dietary needs meet for Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free) is Gluten Free