A couple of weeks ago, I asked my readers which bread recipe they would like to see posted on my blog. It was quite difficult to choose one because three of them got almost the same amount of votes.
Method 1 (with boiling water)
Mix all the dry ingredients and then add eggs, egg whites and boiling water (as shown in the steps below).
Method 2 (with lukewarm water)
Another method that also results in fluffy bread buns:
- Mix the dry ingredients apart from psyllium husk powder.
- In a separate bowl, mix the wet ingredients: eggs, egg whites, lukewarm water with psyllium husk powder.
- Pour the wet mixture into the bowl with the dry ingredients and process well.
Ingredients (makes 10 buns)
- 1 1/2 cup almond flour (almond meal) (150 g/ 5.3 oz)
- 2/3 cup psyllium husks – will be powdered, or 1/3 cup psyllium husk powder (40 g/ 1.4 oz)
- 1/2 cup coconut flour (60 g/ 2.1 oz)
- 1/2 packed cup flax meal (75 g/ 2.6 oz)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cream of tartar or apple cider vinegar
- 1 tsp baking soda
- 1 tsp pink Himalayan or sea salt
- 5 tbsp sesame seeds (or sunflower, flax, poppy seeds) or 1-2 tbsp caraway seeds
- Optional: 1-2 tbsp Erythritol or Swerve
- 6 large egg whites
- 2 large eggs
- 2 cups water, boiling or lukewarm depending on the method – see intro (480 ml/ 16 fl oz)
Tips & substitutions:
- If making a loaf instead of buns, bake for 75 minutes! Do not use a silicon loaf pan – use a metallic one instead.
- flax-free, multi-purpose bread, includes a nut-free option.
- nut-free keto buns – include flaxmeal
- psyllium-free buns – include flaxmeal and nuts.
- if you don’t want to use coconut flour: Although I haven’t tried it, I’d use twice the amount of almond flour or flaxmeal instead of coconut flour (1 cup of almond flour / flaxmeal instead of 1/2 cup coconut flour). Or you can use the same amount but reduce the water by ~ 1/2 cup
- If using apple cider vinegar instead of cream of tartar, make sure to mix it with the wet ingredients.
- For best results, use a kitchen scale when measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water.
- When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!
- Preheat the oven to 175 °C/ 350 °F (fan assisted). Use a kitchen scale to measure all the ingredients and add them to a mixing bowl (apart from the sesame seeds which are used for topping): almond flour, coconut flour, flax meal, psyllium husk powder, garlic powder, onion powder, cream of tartar, baking soda, salt (and optionally, Erythritol). Do not use whole psyllium husks – if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I powdered myself. Do not use just measure cups – different products have different weights per cup!
- Mix all the dry ingredients. Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of gluten-free baking powder, you need 1/2 a teaspoon of baking soda and 1 teaspoon of cream of tartar (double in this recipe of 10 buns). If you don’t have cream of tartar, instead you can use apple cider vinegar and add it to the wet ingredients. Erythritol could be omitted in this recipe – the effect on net carbs is minimum. It works in two ways: It acts as leavening agent and creates the slightly sweet taste burger buns have. Also, if you don’t have both onion and garlic powder, you can use just one of them or use freshly mashed garlic cloves (2 cloves per recipe of 5 buns).
- Add the egg whites and eggs …
- …and process well using a mixer until the dough is thick. The reason you shouldn’t use only whole eggs is that the buns wouldn’t rise with so many egg yolks in. Don’t waste them – use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd.
- Add boiling water … and process until well combined.
- Using a spoon, make the buns and place them on a non-stick baking tray or a parchment paper. They will grow in size, so make sure to leave some space between them. You can even use small tart trays.
- Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don’t fall out. Place in the oven and cook for 45-50 minutes.
- Remove from the oven, let the tray cool down and place the buns on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for future use.
- Top with butter or cream cheese, burger meat or any topping you like. Enjoy!
Tip: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!
Nutritional values (per bun)
Total Carbs 12.4 grams
Fiber 8.1 grams
Net Carbs 4.2 grams
Protein 10.1 grams
Fat 15.2 grams
of which Saturated 2.3 grams
Calories 208 kcal
Magnesium 95 mg (24%)
Potassium 389 mg (20%)
Macronutrient ratio: Calories from carbs (9%), protein (21%), fat (70%)
Source: Martina Slajerova