These easy to make buns are gluten free and keto friendly and are a fantastic option when you are missing bread.
In this recipe we are using almond flour, which is ground up blanched almonds. Gluten free it is very different than white flour so we need to add something to bind the ingredients together.
Psyllium Husk Powder
Psyllium husk powder is used to act like gluten in this recipe. It acts like a bit of a binder as it becomes a gel once liquid is added. It helps give the buns a bread like texture.
The texture of the dough is a bit gluey, it reminds me of the texture of cream of wheat. It helps to have wet fingers when handling the dough. I portion out the buns to be about the size of a mandarin orange.
The yeast in this recipe is completely optional. I only add it to give the buns a bit of a yeasty hint, something I love about bread.
I love the addition of toppings like seeds and nuts, use whatever you enjoy, or leave them plain.
Bake on a parchment lined baking sheet.
- 1¼ cups of almond flour
- 5 tablespoons of psyllium husk powder
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of white vinegar
- 1¼ cups boiling water
- 3 egg whites
- ¼ teaspoon of yeast (optional)
- sesame seeds
- flax seeds
- chia seeds
- sunflower seeds
- pumpkin seeds
- Preheat the oven to 350 degrees
- Mix the dry ingredients in a mixing bowl.
- Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating for about 30 seconds.
- Don’t over mix the dough, the consistency should resemble Play-Doh.
- Moisten hands and form dough into 6-9 buns.
- Place on a parchment lined cookie sheet.
- Sprinkle with whatever seeds you enjoy.
- Bake on lower rack in oven for 50–60 minutes.
- Buns will darken up, tap on them to test for doneness.
These buns will crisp up but they are quite delicate so handle gently. Do allow them to cool fully on the baking sheet.
Store in a ziplock bag in the fridge. If you are not going to use them in a day or two freeze them for long term storage.