Garlic Bread with Almond Flour and Psyllium

Water, Almond flour, Butter, Egg white, Psyllium, Apple cider vinegar, Garlic, Table salt, Starch-free baking powder, Table salt

Combine the dry ingredients: 5 min. Knead the dough: 5 min. Let it stand: 5 min. Bake in the oven: 45 min. Cool down: 10 min. Mix: 5 min. Bake in the oven: 15 min.

For the bread

Almond flour (140 g), psyllium (45 g), starch-free baking powder (4 g), and table salt (6 g) are mixed in a deep bowl. Water (240 g), apple cider vinegar (10 g), and egg white (90 g) are added to the dry mixture; stir with a spatula, then finish kneading by hand and let the dough stand for 5 minutes.

With wet hands, divide the dough into 10 pieces, shape them into small oblong rolls, and place them on a parchment-lined baking sheet. Bake at 175°C for 45 minutes, then remove and cool for 10 minutes.

For the garlic butter

Mix butter (100 g) with crushed garlic (10 g) and table salt (3 g). Split the rolls, spread them with garlic butter, raise the oven to 225°C, and bake for another 10-15 minutes until golden.