These low-carb, gluten-free hamburger buns are made with ground almonds, coconut flour, and flax seed.
Preheat the oven to 350 degrees F (175 degrees C).
Combine ground almonds, coconut flour, flaxseed meal, psyllium husk powder, baking powder, onion powder, and salt in a bowl.
Combine egg whites and egg in a separate bowl. Add vinegar and mix well. Add wet ingredients to the bowl with the flour mixture and mix well. Add water. Blend using an electric mixer until a dough forms.
Divide dough into 8 equal parts and place on a baking sheet. Shape into buns and sprinkle with sesame seeds.
Bake in the preheated oven until golden brown, about 50 minutes.
Per Serving: 130 calories; protein 6g; carbohydrates 9.3g; fat 8.8g; cholesterol 23.3mg; sodium 239.8mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.