Everyone needs a good hamburger bun recipe, especially now that it’s grilling season. While lettuce-wrapped burgers are good, sometimes you just want a good ‘ol traditional hamburger with a bun!
I usually make this yummy bun recipe, but I changed it to be yeast free and more paleo-friendly and I can hardly contain my excitement! Not only are they quick & easy to make, but they are sturdy, hold up well, don’t fall apart when you slice them or turn into a big pile of crumbs when you eat them, and aren’t gummy like some GF breads – they have the taste and texture of traditional buns! YAYYY!!!!
You can also use these as sandwich rolls filled with all your favorite sandwich fillings, just leave out the sesame seeds. I don’t really know why, it just seems like hamburger buns have sesame seeds and sandwich rolls don’t – I’m weird, I know 🙂
And now onto the bakery:
There’s a new online bakery called Hannah’s Healthy Bakery that I’m really excited about! All of her treats are grain, gluten, and refined sugar free. Everything else is also dairy free with the exception of the chocolate cake, chocolate chip cookies, and snickerdoodle cookies. Everything is baked in a certified commercial kitchen that meets the requirements of the State of Indiana and the Health Department.
We have places locally where we can buy gluten free cakes and cupcakes, but I don’t know of any place where we can buy Paleo baked goods!!! While I bake most of our cakes and cupcakes myself, sometimes it’s nice just to buy them – especially if you’re going to a big event, or better still, you are the one planning a big event and can’t carve out the time to bake.
I got the privilege of trying her chocolate chip cookies, peanut butter cookies, and amazing brownies -all of which were delicious!!! The next things on my list to try are her chocolate cupcakes, vanilla cupcakes, chocolate bundt cake, and her mini banana chip loaf – those look really yummy too!
*While I received the baked goods for free, I was not compensated for this post and the opinions are 100% my own.
Back to what you’ve been wait for, the recipe 🙂
*Next time I make these I’m going to try adding gelatin or pectin to the dry ingredients just as an experiment to see how it effects the texture, I’ll let you know how it goes! UPDATE- I tried adding 1/2 tsp gelatin and I couldn’t tell much of a difference, maybe I need to add more to notice anything 🙂
- 1½ C Packed Blanched Almond Flour, Honeyville Brand (additional almond flour may be needed to get them to the right consistency, please see comments)
- ½ C Arrowroot or Tapioca Flour
- ½ tsp. Sea Salt
- ½ tsp. Baking Soda
- ½ tsp. Grain Free Baking Powder
- ¼ tsp Garlic Powder, optional but highly recommended
- 1 tsp. Apple Cider Vinegar
- 3 Eggs
- 1 Tbsp. Honey
- 1 Tbsp. Oil of choice, liquified (I use refined coconut oil)
- About 1 Tbsp. Oil of Choice (I use refined coconut oil), liquified
- 1 Tbsp. Sesame Seeds
- Preheat the oven 350 degrees.
- Whisk together the almond flour, arrowroot, salt, soda, baking powder, and garlic powder in a large bowl.
- In another bowl, whisk together the eggs, apple cider vinegar, and honey.
- Pour the wet ingredients into the dry, then stir in the oil (I do this so the coconut oil doesn't solidify). Stir until well incorporated.
- Using greased hands, form the dough into 3 balls and place on a greased cookie sheet or pizza stone (add additional almond flour is dough is too thin to form into balls, see comments below). Slightly flatten with your palm and form into hamburger buns. Lightly brush the tops with oil and sprinkle with sesame seeds.
- Bake for 12 - 15 minutes or until golden brown.
- Allow to cool before cutting.
- Best if eaten the same day. I have not tried to freeze them, but I imagine they could be frozen.
this post is part of Fat Tuesday, Gluten Free Wednesdays, Real Food Fridays, and Allergy Free Wednesdays