2. Place a fine mesh sieve over a deep mixing bowl. Add all the dry ingredients and whisk until all dry ingredients have been sifted. Psyllium husk is a bit coarser – if any remains in your sieve, toss on top of the sifted ingredients at the end. Stir/whisk to blend thoroughly the ingredients into a homogeneous consistency (this is very important to ensure that the salt, baking soda and powder are evenly distributed for equal rise and to avoid pockets of sour taste)
The recipe for these buns is not one of my original recipes. This recipe was created and full credit is given to Matthews Friends, from the UK. Here is the link to their original recipe.
NOTE: I have made a couple of minor changes to this original recipe in order to get a fluffier less dense bun / roll. Also, I have compared their macros data to USDA and Canadian product data, Bob’s Red Mill and Honeyville as well as some UK and other research information on almond flour macros and nutritional information. I could not find their comparable almond flour data as per their macro information. My macro ratios are based on the data that I found to be more consistent among the sources. The result is that the total carbohydrate, soluble and insoluble fiber and resulting net carbs were higher than that reported by the Matthews Friends recipe. I thought I should explain this just in case you are wondering why my macros are different from theirs.