Grain-Free Bread Rolls/Buns {LCHF}

Many have asked for the recipe that I used for some grain free bread rolls/buns that I mentioned in the last post about advantages and challenges eating according to "LCHF". Click HERE to read. These buns are really yummy - AND you can eat them warm... freshly baked... :)
First of all, note that this bread recipe include something called potato-starch (sometimes called potato fibre), which can be confused with potato flour (very different baking results).. so first make sure you got the right ingredient :) Read more HERE about the differnces, and where you might have to look for it in the grocery store. I found it in the gluten-free section.
Grain-Free Bread Rolls makes 4-6 buns/rolls
Dry Ingredients (combine these first)
1,5 dl almond flour (I usually mix/grind almonds myself, approx 0,75 dl of whole almonds grinds to approx 1 dl of flour)
1,5 dl "potato starch"/potato fibre (NOTE see link above, to find the correct ingredient)
1,5 or 2 Tbsp psyllium husk (I sometimes use ready made, and sometimes I just gind some psyllium seeds in a coffee grinder..)
1,5 tsp baking powder
1 tsp salt
Wet ingredients
2 eggs
2 dl high fat yogurt (or full fat sour cream)
about 40g melted butter
Opional topping: for example poppy seeds, sesame seeds, other seeds... +/- some beaten egg... and/or sprinkle some grated cheese on top and feel free to add some seeds and or cheese in the dough too.. :)
First, I combine the dry ingredients, then I melt the butter while beating the eggs fluffy. Then adding the yogurt and butter to the eggs (add the yogurt first, or combined with the melted butter before adding it to the eggs). Then I add the dry ingredients and combine them all well (but not overwork the dough). Then I heat the oven to 200 degrees Celcius, while the dough gets to sit for at least 5 minutes. When the time's up, I make rolls of the dough and put them on a baking sheet covered baking tray. I usually make 4, and then I sprinkle some poppy seeds or sesame seeds on top (you can spred some beaten egg ontop before adding the seeds too). When all desired topping is added - I bake them (middle part of the oven) for about 15 minutes.
Tips; These are great to eat freshly baked. And I always cut all of the buns, and then put the ones that are left over in the freezer, with a piece of non-stick paper inbetween them. Then I can take a whole or half a bun out to eat whenever I fancy. And I usually put them in a toaster. These are loaded with energy, so don't be surprised if youfind youself fully satisfied after one whole bun (with butter, cheese) & some red bell pepper) and a cup of coffee with cream :)