Gluten Free Hamburger Buns
A healthy and very easy bread recipe, that makes perfect "whole grain" style buns. These hamburger buns are paleo and keto friendly, and very versatile. Once you've tried these, you'll be hooked!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4 buns
- 3/4 cup almond flour
- 5 tablespoons psyllium husks whole, not powered
- 3 tablespoons pumpkin seeds ground coarsely in blender
- 1 tablespoon sesame seeds
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1 cup boiling water
- 3 egg whites
- 2 teaspoons honey
- 1 teaspoon white wine vinegar
- 2 tablespoons sesame seeds to top, optional, white or black
Preheat oven to 350 degrees F.
Combine almond flour, psyllium husks, pumpkin seeds, sesame seeds, baking powder and sea salt in a bowl.
Add the liquid ingredients into the bowl quickly, and begin stirring. The dough will initially look very sticky, but continue stirring for 1-2 minutes, and the dough will thicken as the psyllium husk absorbs the water.
Without over mixing, stop when the dough holds together in a ball and resembles a sticky dough.
Cut the dough into 4 equal pieces, and use wet hands to mold in to a ball. Gently flatten onto a baking tray to the width of your desired bun. They will rise more as they bake.
Bake buns for 45-55 minutes. The buns will get very dark on the outside, but resist removing them too early. The water needs a lot of time to evaporate, leaving a soft and light bread inside.
The end result has a very similar texture to regular bread, but is slightly wetting. I don't mind the texture, but toasting the buns helps to dry it out.
Store leftover in the refrigerator for 4 days, or freeze in airtight packaging for 2-3 months. Thaw and toast to serve.
Calories: 266kcal | Carbohydrates: 21g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Sodium: 475mg | Potassium: 226mg | Fiber: 12g | Sugar: 3g | Calcium: 18.7% | Iron: 14.6%