Brown Bread Baguettes
May 2022
While we normally suggest that a great big sandwich isn’t a good idea, as the starches in the bread will raise your blood glucose levels, this is not the case with these low-carb rolls. Your average 50g (1¾oz) bread roll contains around 30g (1oz) carbs, these contain just over 2g. This easy recipe is ideal for making rolls, bread for toasting and sandwiches. You can also make them in a batch and freeze them for quick meals. They defrost quickly in a microwave or warm place. Fill them with low-carb fillings such as ham, cheese, canned fish, leftover cooked meat with mayo or reheated roasted vegetables and mozzarella. And for a gorgeous, indulgent supper, try them as a steak sandwich. You can prepare the filling as the rolls cook.
Ingredients - Serves 2
olive oil, for greasing
Makes 2 shallow baguettes
30g (1oz) ground almonds
25g (1oz) psyllium husks
1 teaspoon baking powder
¼ teaspoon fine salt
2 medium or large eggs
beaten egg, for brushing (optional)
1 teaspoon sesame seeds (optional)
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7 and grease a baking tray with a little oil.
Use a large metal spoon to mix the dry ingredients together in a mixing bowl. Then add the eggs and stir again until well blended.
Lightly wet your hands and use them to bring the dough into a ball. Divide the dough in two and hold one half between your hands, as if in prayer position, and press it into short baguettes with slightly pointed ends. Lay it down on the prepared baking tray and press gently into a long, flat, lozenge shape. It should be around 18 x 6 x 1 cm (7 x 2½ x ½in). The rolls are supposed to be flat as they are all about the filling, but you can mould them into whatever shape you like, if a round roll or even square suits you better. Repeat with the remaining half of dough.
Brush the rolls with beaten egg and scatter over the sesame seeds, if using.
Bake for 12 minutes or until golden brown and firm to the touch. Remove from the oven and leave to cool for at least 5 minutes. Cut carefully in half using a serrated bread knife, add your chosen filling and enjoy! The rolls will keep in a container or bag for 2 days out of the fridge or for up to 4 days in the fridge. They can also be frozen for up to 3 months.
