Separate the eggs. Beat all 4 egg whites until stiff peaks form. In a separate bowl, whisk the 2 egg yolks until they have doubled in size and are pale in colour.
Mix the almond flour, psyllium husk powder, xanthan gum and baking powder together. Then add to the egg white and egg yolk , together with the hot water. Blend until combined - don't over-blend!
Wet your hands with water or oil them slightly, so the dough does not stick to your hands. Form a large dough ball and cut into 8 pieces. Form 8 rolls and place them on a baking sheet lined with parchment paper.
Optional: Cut a cross on the tops of your rolls and sprinkle with poppy/sesame/nigella seeds
Bake for circa 25 - 30 minutes on the middle shelf until browned on top.
As with all recipes containing psyllium husk, make sure you drink plenty of water.