Sorry, you need to enable JavaScript to visit this website.

Welcome to GSD & Me

The content of this website is intended for UK patients. Information concerning liver Glycogen Storage Disease management is based upon UK practice. As dietary management may vary in different countries, please speak to your metabolic team at the hospital for individualised advice for your GSD.

Bread Rolls

Recipe makes:
  • 6 Rolls
Preparation time:
  • 10 minutes
Baking time:
  • 20-25 minutes

Nutritional Information:

Energy 186kcals
Carbohydrates 2.4g

of which


Protein 7.7g
Fat 16.2g


  1. Preheat the oven to 180oC/ fan 160oC/ gas mark 4.
  2. In a medium bowl, mix the ground almond, psyllium husk, baking powder and a pinch of salt together.
  3. In a separate small bowl, mix the eggs and vinegar together and add to the dry ingredients.
  4. With clean hands, mix the egg and flour mixture into a dough.
  5. Add the boiling water into the dough and beat well with a wooden spoon until dough-like consistency is achieved. Take care not to burn yourself. The dough should start to froth and swell, this is normal.
  6. Divide the dough into 6 equal sized balls and shape into your preferred shape.
  7. Line a baking tray with parchment paper, add the dough balls and lightly spray them with the oil.
  8. Bake for approximately 20-25 minutes until golden brown.
  9. Remove from the oven and place the rolls on the cooling rack. 

This recipe can also make flat breads.

  1. Follow steps 2-4 as above.
  2. Divide the dough into 16 equal balls and roll each ball in between parchment paper into 15-17cm/6-7inch diameter sized rounds.
  3. Lightly oil a pan with spray oil and fry the flat bread for 1 minute each side until golden brown.
  4. Stack flat breads by adding parchment paper between them.
  5. The flat breads are now ready for filling.
Back to Recipes

Other Breads recipes: