Hamburger buns, low-carb and gluten free

I have tried to make low-carb and gluten free hamburger buns so many times and every time I’ve failed, and ended up eating my burgers bun-free. But finally, a couple of days ago, I got it right! It looked normal, it tasted normal and it felt like normal bread. I almost didn’t believe it, and had to make them again just to be sure. This recipe is great for hamburger buns, Panini’s and sandwich buns.Hamburger buns, low-carb and gluten free

This recipe is low GI and gluten free, and lactose free if you choose lactose free dairy products.


Yields: 4 large hamburger buns
Time: 20 minutes
Difficulty: Easy

4 large organic eggs
1 pinch of salt
1 teaspoon tagatesse
2 tablespoons milk
2 tablespoons melted butter
½ cup finely grind sesame seeds
¼ cup fat reduced almond flour
1 tablespoon coconut flour
1 tablespoon husk fiber
2 teaspoons baking powder
1 tablespoon sesame seeds for sprinkling on top

Preheat the oven to 300° F (150°C).

Whisk the eggs, salt and tagatesse until fluffy. Stir in finely grind sesame seeds, almond flour, coconut flour, milk and butter. Sprinkle in the husk fiber while you stir, then finally add and stir in the baking powder.

Butter four mini springforms (diameter 4-5 inches or 10-12 cm). If you don’t have this, you can just bake them on a parchment paper covered baking sheet. Divide the batter to the four springforms and use the back of a spoon dipped in oil to spread the batter and smooth the top. Sprinkle with sesame seeds and bake for approximately 15 minutes.

Let the buns cool, slice them open, fill with your favorite burger and serve.Hamburger buns, low-carb and gluten free

© – 2014

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