Almond Flour Hamburger Buns Food

THE VERY BEST EVER PALEO HAMBURGER BUNS RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper.
• Whisk together the coconut flour, almond flour, tapioca flour, salt, and baking powder in a mixing bowl.
• Add the eggs, coconut oil, and hot water and whisk together until very smooth. Let sit for 10 minutes to allow the coconut flour to fully absorb into the liquids.
• Place 8 mounds of batter, about 1/4 cup each, evenly spaced on the prepared baking sheet. I use a 2 tablespoon scoop and place two scoops on top of each other. see picture for reference to how the batter should look before it goes in the oven.
• Sprinkle the tops of the buns with poppy seeds, dehydrated garlic, or sesame seeds(or all mixed together!) before baking, if desired.
• Bake buns for 8-9 minutes, or until set in the center. let cool and store in an airtight container.
• Makes 4 buns using 2 pieces for a top and a bottom.

LOW-CARB BUNS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Sift the almond flour, baking powder, paprika, onion powder and salt into a large microwave-safe bowl. Add the mozzarella and cream cheese and use your fingers to evenly distribute the cheeses. Microwave on high for 1 minute. Knead the mixture with your hands or stir with a rubber spatula briefly. Microwave again until the cheeses are melted and the dough looks smooth, 15 to 30 seconds more. Let stand until cool enough to handle, just a few minutes.
• Add all but 1 teaspoon of the egg to the dough and knead with your hands to incorporate. Sprinkle the dough with extra almond flour if it looks too sticky.
• Divide the dough into 4 equal pieces. Moisten your hands and form each piece into a slightly domed patty about 3 1/2 inches in diameter. Arrange on the prepared baking sheet, brush the tops lightly with the remaining egg and sprinkle with the sesame seeds.
• Bake until light golden brown all over, 12 to 16 minutes. Let cool on the baking sheet for 10 minutes, then carefully slice through the middles with a serrated knife.

RYE ALMOND SANDWICH LOAF AND BURGER BUNS

Steps:

• In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).
• In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
• Add the flours to the yeast mixture.
• Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
• I used 1 Tablespoon cocoa. Use 1 more for a darker bread.
• If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
• Place dough in well greased container. Cover with towel and let sit for 1 1/2 hours or until doubled.
• Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
• Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
• Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan.
• Spray water liberally on top, then sprinkle some flour or oats on top. Or spray oil.
• Cover with towel and let rise for 40 minutes or until doubled.
• Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
• Cool completely before slicing.
• To make buns, divide dough into 6 or so equal size pieces.
• Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
• Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice.
• Cover with a towel and let rise for 30 minutes.
• Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
• Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing. Also if possible use an electric knife.
• Variations:.
• Add a teaspoon of caraway seeds.
• Add 1-2 Tablespoons non dairy yogurt.
• Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).