1½ (5 ounces) cup blanched almond flour (or ½ cup coconut flour or 2.5 oz)
5 tablespoons (45g) psyllium husk (must be a fine powder, not whole husks)
2 teaspoon baking powder
1 teaspoon sea salt
2½ (1 ounce) tablespoons apple cider vinegar
3 egg whites (6 egg whites if using coconut flour)
⅞ cup (7 ounces, a little less than a cup) BOILING water
OPTION: Use 2 whole eggs (Almond flour version) or 4 whole eggs (coconut flour version). If you are having trouble with it rising using whole eggs you can try egg whites. Also, if your bun looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 1½ teaspoons.
Preparation
Preheat the oven to 350 degrees F (176C). In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal wont work), baking powder and salt. Use an electric hand-held mixer, mix until dry ingredients are well combined.
Add the eggs and vinegar and mix until the dough is thick. Add boiling water to the bowl. Mix until well combined and the dough has firmed up.
Place dough into a greased 5x7 loaf pan, bake for 55 minutes or until a wooden skewer pierced in the center of the bread comes out clean.
Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings.
Alternatively, form dough into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk) and place onto a greased baking sheet. Bake 45-50 minutes for smaller shapes like buns.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/marias-almond-psyllium-bread/