Gluten-Free Grain-Free Hamburger Buns

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http://buttoni.wordpress.com/2013/09/15/gluten-free-grain-free-hamburger-buns/

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  • 7

Ingredients

  • 1/2 c. almond flour
  • 1/4 c. golden flax meal
  • 1/4 c. plain whey protein
  • 1 tsp. baking powder
  • 3 T. cream cheese, softened
  • 2 large eggs
  • 1 1/2 c. Monterey Jack cheese, shredded
  • 1 tsp. cider vinegar
  • 1 T. heavy cream
  • 1 T. water
  • 1 tsp. dry yeast dissolved in 1 T. warm water (optional, for flavor only)
  • Poppy or Sesame seeds (optional)

Preparation

Step 1

DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using). Measure and add in all the dry ingredients and stir well with a rubber spatula. Grease your metal molds well with oil.

Hint: Save metal cans to bake these in - large Tuna cans or Cooked Chicken Breast cans

Using a ¼-cup measuring cup, scoop up ¼ c. batter and fill your molds, spreading the batter evenly with the back of a spoon. Batter will be about ½” thick in the molds and there should be enough batter for 7 buns. Sprinkle on sesame or poppy seeds if desired. Pop buns into a 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges. Cool a few minutes. Slide knife around edges of buns to loosen and carefully remove them to a cooling rack or cutting board. When totally cool, slice them laterally and they are ready to use for your grilled burgers or other sandwiches. Store any leftover in a plastic bag in your refrigerator. Please note these buns boast some impressive nutritional stats below.

NUTRITIONAL INFO: Makes seven buns you then slice laterally to create a “top” and “bottom” of your bun. Each 2-part hamburger bun contains: (doesn’t include sesame or poppy seeds if you use them)

197 calories

15.6 g fat

3.50 g carbs, 1.97 g fiber, 1.53 g NET CARBS

12.72 g protein

288 mg sodium

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