Gluten-free delights to savour. 


  • 1¼ cups almond flour

  • 4 tablespoons Metamucil NATURAL Granular (or similar product)

  • 2 teaspoons baking powder

  • 1 teaspoon sea salt

  • 3 egg whites, whisked well or until soft peaks form

  • 1 cup boiling water


  • 1.

    Preheat oven to 180°C. Line two baking trays with baking paper. 

  • 2.

    In a bowl, mix the dry ingredients.

  • 3.

    Add in the beaten egg whites and mix until well blended.

  • 4.

    Add the boiling water and stir vigorously until a wet dough forms. 

  • 5.

    Break the dough into 12 equal parts (each approximately 2 tablespoons of batter).

  • 6.

    Place on the baking trays allowing plenty of room between each dough part for expansion.

  • 7.

    Bake for 40 minutes, do not open the oven to turn or remove early.

  • 8.

    The rolls should be crispy to touch.

  • Tip:

  • 1.

    The rolls have a hollow inside, making a lighter accompaniment to soup or pasta dish, and a fabulous shell to fill with your favourite sandwich fillings.


Recipe created by Kim McCosker with Metamucil.  

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