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.
Let me know what you think of lower histamine cheesy rolls!
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