Coconut Flour Sub Rolls

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I found a lovely recipe for a sub roll made without wheat flour on Divaliciousrecipes.  I liked the idea of the recipe which is made with coconut flour, psyllium husk and ground flaxseed.   With no yeast but using lots of eggs and some baking powder these rolls are actually very good indeed.  The texture is not the same as wheat bread but it is still very soft and easy to eat.  With the addition of garlic and onion powders the flavour is also very good.

The recipe is actually very easy to make and doesn’t take long at all.  On the Divaliciousrecipes website it mention that these are low carb, 17g each but 11 grams of that being fibre that means that it is a good alternative to most breads.

I ate mine for lunch, filled with salad, ham and cheese.  But I am sure filled with sausage or bacon or almost anything would be good too.  

I was very happy with how mine turned out, they cut well and taste great.  I am sure these are not something I would eat all the time, but for something different or if watching carb intake they are a good choice(though I am not an expert at carb intake so don’t take my word for it).  Mine were baked for the full 30 minutes before I was happy that they were firm enough.

I ought to mention that I did read that some ground psyllium husk powder turns purple when baking.  The powder that I bought was a white kind and didn’t do that.

Coconut Flour Sub Rolls

Coconut Flour Sub Rolls – Video

  1. 62g(1/2 cup) coconut flour
  2. 15g(2 tbsp) ground flaxseed
  3. 24g(4 tbsp) ground psyllium husk
  4. 5 medium eggs(large in USA) separated into yolks and whites
  5. 30ml(2 tbsp) cider vinegar
  6. 30ml(2tbsp) olive oil or coconut oil
  7. 1 tbsp baking powder
  8. 1/2 tsp salt
  9. 1 tsp ground onion powder
  10. 1tsp ground garlic powder
  11. 240ml(1 cup) boiling water.


  1. Preheat the oven to 180C/160C Fan/350F
  2. Line a baking tray with parchment paper, or a silicone mat.
  3. Place all the dry ingredients into a large bowl and mix to get them nicely combined.
  4. In another large bowl whisk the egg white until they reach the stiff peak stage, then set aside.
  5. Whisk the egg yolks in another bowl to give them a little volume and they turn slightly paler.
  6. Add the egg yolks into the dry ingredients and mix together.  It will not mix very evenly so use a spoon to get them combined into a crumbly mixture.
  7. Add the oil and cider vinegar and mix in as well, the mixture will still remain crumbly.
  8. Add the egg whites and gently fold in.  They will mix in but the mixture wont all come together.
  9. Add the boiling water and continue to mix gently until the whole mixture is combined into a wet consistency.  Form into a square that is level on top and leave to stand for 10 minutes for the moisture to be absorbed.
  10. Divide the mixture into four fairly equal portions and take each one, in turn, into your hands and gently form into a sub shape about 4 1/2 to 5 1/2 inches in length.  Then place on the baking tray leaving a gap between each.
  11. Bake in the oven for 25 to 30 minutes, until they feel firm to the touch.
  12. Remove from the oven and transfer to a wire rack to cool completely before cutting. 

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