Lectin-free Hamburger Buns
Just in time for the 4th of July! Make these Lectin-free Hamburger Buns today or enjoy a hamburger at your next backyard BBQ. This recipe is for a quick and easy hamburger bun. These yummy Hamburger Buns are tasty and gluten-free, lectin-free, and dairy free.
What’s a burger without ketchup?
Don’t miss out on ketchup- Try our lectin-free recipe for ketchup.
Do you miss eating bread? Is everyone around you is eating hamburgers and you’ve had to miss out because bread isn’t a part of your diet? The Lectin Free Wife has you covered.
Hamburger Buns
The ingredients listed are enough to make 4 slider sized buns or 2 full size buns.
SUPPLIES
Here are the supplies you need to make Lectin-free Hamburger Buns.
Digital Scale
Baking Sheet
Parchment Paper or Silicone Mats
Large Mixing Bowls
Pastry Brush
INGREDIENTS
Here are all the goodies you need to make Lectin-free Hamburger Buns. Here are links to products I use and more details so all the confusing details are taken out of shopping.
Blanched almond flour-When buying almond flour look for blanched almond flour. Blanched means the skin have been removed before the milling. The almond flour should be whiteish-yellow in color without brown speckles. Bob’s Red Mill is the brand I prefer for consistent quality products.
Baking powder should always be aluminum-free. Cornstarch is allowed in baking powder. This is the brand I prefer to use.
Psyllium husk powder -Psyllium husks can make or break this bun recipe. Use a psyllium husk powder not whole psyllium husks. I prefer this brand by Kate Naturals. Psyllium husks can sometimes give baked goods a purple hue when cooked.
Whey protein powder- Buy unflavored whey protein powder and grass fed.
Iodized sea salt
Warm water- Warm water helps activate the absorbing qualities in the dough. Water should not be hotter that 140° F. About 115° F is the temperature I used.
Eggs- Pasture raised eggs or omega 3 eggs are the best type of eggs to look for while shopping. When baking always use room temperature eggs.
Everything But the Bagel Seasoning from Trader Joe's. This is one of my go to seasonings. I use it often on everything from salmon to baked goods. Other ideas are black sesame seeds, white sesame seed, or poppy seeds.
INSTRUCTIONS
Here how to make Lectin-free Hamburger Buns at home.
Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set it aside.
Sift almond flour, baking powder, psyllium husk powder, whey protein powder, and salt together in a large bowl. Use a silicone spatula to incorporate the powders from the bottom of the bowl to the top, and then whisk until combined.
Add the egg and warm water to the bowl of dry ingredients and use a silicone spatula to mix until a sticky dough thickens.
Use the spatula to divide the dough into four even sections by making a cross in the batter.
With wet hands, shape each section of dough into a sphere-shaped ball, slightly flatten the ball and place it on the prepared baking sheet.
Use a pastry brush to paint egg wash onto the top of the balls of dough and sprinkle with seasoning (if using)
Bake for 40-45 minutes. Use a digital thermometer to check for doneness. Bread's internal temperature should be a minimum of 190° F.
Allow bread to come to room temperature and slice with a serrated knife.
Here’s the Printable Recipe…
Hamburger Buns
Ingredients
- 1 c (120 g) blanched almond flour
- 1 tsp (5 g) baking powder
- 2 tbsp (24 g) psyllium husk powder
- 3 tbsp (20 g) whey protein powder
- 1/2 tsp (3 g) iodized sea salt
- 3/4 c warm water (not hot)
- 1 egg- whisked until frothy (room temperature)
- 1 egg white- whisked (optional)
- Everything But the Bagel Seasoning- Trader Joe's (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set it aside.
- Sift almond flour, baking powder, psyllium husk powder, whey protein powder, and salt together in a large bowl. Use a silicone spatula to incorporate the powders from the bottom of the bowl to the top, and then whisk until combined.
- Add the egg and warm water to the bowl of dry ingredients and use a silicone spatula to mix until a sticky dough thickens.
- Use the spatula to divide the dough into four even sections by making a cross in the batter.
- With wet hands, shape each section of dough into a sphere-shaped ball, slightly flatten the ball and place it on the prepared baking sheet.
- Use a pastry brush to paint egg wash onto the top of the balls of dough and sprinkle with seasoning (if using)
- Bake for 40-45 minutes. Use a digital thermometer to check for doneness. Bread's internal temperature should be a minimum of 190° F.
- Allow bread to come to room temperature and slice with a serrated knife.
