Summary

Ingredients

• 100 g plantain flour
• 200 g potato flour
• 50 g tapioca starch
• 15 g psyllium husks, coarsely round
• 18 g tartar bakin powder
• 250 ml almond milk (almond drink)
• 2 egg (s)
• 1 teaspoon honey
• 1 tablespoon olive oil
• 0.5 teaspoon ½ salt

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Instructions

1. Heat the oven to 200 ° C top / bottom heat.
2. Mix together flours, starch, baking powder and psyllium husks. Mix the almond milk with an egg, egg yolk, salt, oil and honey. Save the remaining egg whites. Gradually stir the flour into the liquid, using the best dough hook. The result is a rather sticky dough.
3. Line a baking sheet with parchment paper. Shape 6 - 7 rolls with damp hands, depending on the desired size, and place on the baking sheet. Leave some space between the rolls as they will rise a lot. Moisten your hands again and again, otherwise the dough will stick to it. Mix the remaining egg white a little and use it to brush the dough pieces with a brush.
4. Cut into the rolls, put them in the oven and bake for about 40 - 45 minutes. Do not open the oven in between, otherwise the rolls can collapse. Test with a wooden skewer whether they are done and leave to rest for a few minutes in the switched-off oven.
5. The color of the finished rolls looks roughly like rye rolls. If you want to get even whiter rolls, you can replace the plantain flour in proportion with tapioca starch and potato flour, then they look something like wheat rolls.