I used to make gluten free hamburger buns which were darned good, but since removing grains from our diet I have been unsuccessful in replicating the consistency. The grain free buns I have created are dry, and the bun crumbles under the weight of a juicy burger, or they are too spongy and leave you with that “when can I brush my teeth” feeling. The other day I hit pay dirt! Grain free buns that are easy to make, contain a short list of ingredients, taste good, and most importantly hold up to a burger loaded with condiments. I will warn you up front that these buns are high in fiber, but since the majority of us don’t get the daily fiber we need that may not be a bad thing.
Makes 4 large sized buns
1 ¼ Cups Blanched Almond Flour
¼ Cup + 1 Tablespoon of Organic Psyllium Husk (make sure it’s food grade)
2 ¼ teaspoons Baking Powder
1 teaspoon Sea Salt
1 Tablespoon Italian Seasoning
Dash of Organic Onion Powder
Grind of Fresh Black Pepper
3 Large Egg Whites (brought to room temperature)
1 Cup Boiling Water
Optional: Sesame, Poppy, or Caraway Seeds to sprinkle on top of the bun before baking
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper (this will prevent the buns from sticking).
In a medium sized bowl mix the almond flour, psyllium husk, baking powder, sea salt, and seasonings.
Add the egg whites to the dry ingredients and blend with an electric hand mixer.
Add the boiling water and mix until a sticky dough consistency has been achieved.
Oil your hands (I use coconut oil) to prevent the dough from sticking to your hands.
Shape the dough into a bun shape and place it on the baking sheet.
Sprinkle the top with optional seeds and press down lightly on the bun.
Bake for 50 to 60 minutes or until the bottoms are just lightly browned.