These bread rolls use lupin flour, whey isolate, baking powder, and xanthan gum. Shape the thick batter with wet hands to make six rolls.
Ingredients
- 1 cup (100 grams) lupin flour
- ¾ cup (50 grams) whey isolate
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 cup (236 milliliters) water
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk the lupin flour, whey isolate, salt, baking powder, and xanthan gum together in a bowl.
- Pour in the water and stir until a thick, cake-like batter forms.
- With wet hands, shape the batter into 6 balls and arrange them on the prepared sheet.
- Bake for 25 minutes, until the centers are cooked through with no wet batter.
Yield
Makes 6 rolls.
