Low-Carb Garlic Bread

This delicious Garlic Bread is not only low-carb, it's also gluten-free!

Ingredients

Bread

1¼ cups almond flour

5 tbsp ground psyllium husk powder

2 tsp baking powder

1 tsp sea salt

2 tsp cider vinegar or white wine vinegar

1 cup boiling water

3 egg whites

Garlic butter

4 oz. butter, at room temperature

1 garlic clove, minced

2 tbsp fresh parsley or rosemary, finely chopped

½ tsp salt

Directions

1. Preheat the oven to 350°F (175°C).

2. Mix the dry ingredients in the large batter bowl.

3. Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough, the consistency should resemble Play-Doh.

4. Prepare the rectangular baking stone by putting a piece of parchment paper (that is roughly the same size) on it.

5. Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them so they can double in size.

6. Bake on lower rack in oven for 40-50 minutes. They're done when you can hear a hollow sound when tapping the bottom of the bun.

7. Make the garlic butter while the bread is baking. Mix all the ingredients together in the small batter bowl and put in the fridge.

8. Take the buns out of the oven when they're done and cool them on a stackable cooling rack. Discard the parchment paper.

9. Take the garlic butter out of the fridge.

10. When the buns are cooled, cut them into halves using a serrated bread knife and then spread garlic butter on each half.

11. Turn your oven up to 425°F (225°C) and bake the garlic bread on the stone (without parchment paper) for 10-15 minutes, until golden brown.

Cook's Tip:

If you don't like almond flour or if you have an allergy, you can make this recipe with coconut flour instead. Substitute the amount of almond flour for a third as much of coconut flour and double the number of egg whites.