1 1/2 cup blanched almond flour (5 oz) (or 1/2 cup coconut flour or 2.5 oz)
5 TBS psyllium husk powder (no substitutes) (45 grams) (must be a fine powder, not whole husks)
2 tsp baking powder
1 tsp Celtic sea salt
2 1/2 TBS apple cider vinegar (1 oz)
3 egg whites (6 egg whites if using coconut flour) (about 3.5 oz for almond flour option, 7 oz for coconut flour)
7/8 cup (a little less than a cup) BOILING water (or MARINARA – for more Tomato Basil Bread!) (7 oz)
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs and vinegar and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.
Form into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk, see picture below) or one large sub/loaf and place onto a greased baking sheet. Bake for 55 minutes (45-50 minutes for smaller shapes like buns). Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings. Makes 5 servings.
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 buns looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 1 1/2 teaspoons.
NUTRITIONAL COMPARISON (per serving)
Traditional Sub Bread = 198 calories, 6g fat, 4g protein, 41 carbs, trace fiber
Almond Flour Sub (egg whites) = 209 calories, 14.2g fat, 8.2g protein, 15g carb, 9.8g fiber (60% fat, 15% protein, 28% carbs)
Coconut Flour Sub (egg whites) = 136 calories, 2.1g fat, 7.3g protein, 17.3g carb, 11.7g fiber (14% fat, 21% protein, 51% carbs)