Here’s my recipe for lower histamine cheesy rolls. This dough works well when used for making rolls, buns, and even pizza crust!
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Table of Contents
Ingredient notes for lower histamine cheesy rolls
I like to use Beyond the Equator Sunflower Seed Flour as the main flour in this recipe, and I also use a little Beyond the Equator Chia Seed Flour.
For the psyllium husk, I prefer Konsyl.
For those concerned about gluten contamination in their food, I recommend Otto’s Grain Free Baking Powder. This is my favorite brand of Celtic Sea Salt.
Leftovers
- Serve the rolls immediately or freeze leftovers right away.
- Freeze for up to 3 months.
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Here’s the recipe for lower histamine cheesy rolls!
Lower Histamine Cheesy Rolls
Ingredients
- ¾ cup Beyond the Equator Sunflower Seed flour
- ¾ tbsp psyllium husk powder
- ⅛ cup Beyond the Equator chia flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cream of tartar
- 1 tsp Otto's Grain Free Baking Powder
- ¼ tsp sea salt
- ½ cup mozzarella cheese, shredded
- 2 eggs
- ⅛ cup water, boiling
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with baking paper.
- Boil the water and set aside.
- Place all of the dry ingredients in a medium bowl and stir together.
- Add the eggs, cheese, and boiling water, and mix with an electric hand beater until smooth. Allow the dough to sit for five minutes.
- Divide the dough into 3-4 pieces for rolls or buns, or pat all of the dough into a round. Gently flatten to 1/2 inch thickness for the rolls or buns, or 1/4 inch thickness for the pizza dough.
- For rolls or buns bake for about 40 minutes until golden. For pizza dough bake 10 minutes, top with toppings, and then bake an additional 10 minutes until cooked through.
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Disclaimer
The preceding material does not constitute medical advice. This information is for information purposes only and is not intended to be a substitute for professional medical advice, diagnosis, cure or treatment. Always seek advice from your medical doctor.
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