Grain-Free Burger Buns
Based off of my English Muffin recipe, these are the perfect homemade buns for burgers, sandwiches, or pulled pork. Light, fluffy, and perfect for your summertime cookout. You wont miss the grains with this recipe around!
1 hour and 15 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 2793 |
| Fat: | 135 g |
| Carbohydrates: | 421 g |
| Protein: | 37 g |
| Calculated for total recipe. | |
Yield:
Yield:
Ingredients
- 1 1/2 cups 1 1/2 cups 1 1/2 cups Cassava Flour, Sifted
- 1 cup 1 cup 1 cup Blanched Almond Flour
- 1/4 cup 1/4 cup 1/4 cup Potato Starch
- 1/4 cup 1/4 cup 1/4 cup Arrowroot Powder
- 1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp Psyllium husk, ground
- 1 tsp 1 tsp 1 tsp Himalayan Pink Salt
- 2 1/2 tsp 2 1/2 tsp 2 1/2 tsp Baking Powder
- 2 1/4 tsp 2 1/4 tsp 2 1/4 tsp Active Dry Yeast, Rapid Rise
- 2 cups 2 cups 2 cups Water, filtered, heated to 100 Degrees
- 1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
- 1/4 cup 1/4 cup 1/4 cup Olive Oil, Extra Virgin
- 1 whole 1 whole 1 whole Eggs, Pastured
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In the bowl of your standing mixer, combine 1 1/2 cups cassava flour that you have whisked or sifted, 1 cup of almond flour, 1/4 cup potato starch, 1/4 cup arrowroot flour, 1 1/2 tablespoons psyllium husk powder, the salt, baking powder, and rapid rise active yeast.
- Turn your mixer on to low speed (with the paddle attachment) to evenly combine your dry ingredients.
- In a small saucepan, warm the water until it reaches 100 degrees F.
- With your standing mixer on low speed, slowly add in the warmed water.
- Add in the honey, olive oil, and your egg.
- Turn the speed up to medium, and mix until you have a fluffy sticky dough.
- Pour the dough into a greased bowl, and cover with plastic wrap.
- Set the bowl of dough aside in the warmest part of your kitchen to rise. I usually turn our oven on to 250 F and set the bowl on the cooktop.
- Allow the dough to rise for 1 hour.
- Once the dough has risen, preheat your oven to bake at 350 F, and line two baking sheets with parchment paper.
- Using a rubber spatula, fold your dough to release some of the air from rising.
- Grease your hands with olive oil or ghee, and grab a handful of the dough, about the size of your palm, or slightly less.
- Roll the dough in your hands to form a smooth ball, and place on the baking sheet.
- Repeat with the remaining dough, spacing each ball of dough about 2 -3 inches apart. Grease your hands as needed.
- Sprinkle the tops of the buns with sesame seeds if desired, and place in the oven to bake for 30 minutes.
- Remove from the oven, and allow to cool for at least one hour.
- Slice the buns in half, and toast or grill if desired before eating.
- Enjoy with burgers, as a sandwich bun, pulled pork, or whatever your heart desires.
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These look fantastic! Wonder if they could be modified to make hot dog buns! Any ideas on how to do so? Thanks for this recipe! 🙂
These are amazing. I live half my life on a boat in Europe and the other half in a fifth wheel in USA. I have a small toaster oven and use the grill most of the time. I will break my paleo rules once a month and buy the premade gluten free buns that taste like cardboard and have rice flour just to have a taste of a grilled burger. I found this bun recipe in your post a few weeks ago and got to work. I do not have my food processor so had to mix by hand and kneed on the counter. Placed the dough in the sun covered with plastic (its so hot here on the canals). Within an hour the dough was ready to roll. I cooked 3 buns and the left over dough I placed in a small baking dish and made a small loaf of bread. Both came out delicious. The only thing I changed is a few tablespoons less of potato flour and I put in 1/4 cup of seeds in the dough. This dough will now serve as the basis for my next batch of gluten free orange cinnamon rolls. I’ll just add a bit of honey to the dough. Thanks so much for sharing. Fantastic!
These were fantastic! My standby GF bread recipe produces and dense and crumbly roll, which I can live with but which annoys the heck out of my toddler. This was so much better! It tastes great, and really is squishy-chewy-soft. He smiled all through dinner. My gluten-eating husband was very impressed as well. It’s a keeper! I’m going to try using it as a pizza crust as well.
Questions – How many rolls should this make? When I used the “palm of hand” guideline I ended up with 12 rolls, but they were pretty small, slider style. They also had a pretty high dome in the center. Should I have flattened the balls on the baking pan? They sort of slumped of their own accord, but didn’t really spread during baking.
Thanks for sharing this wonderful recipe. I look forward to seeing how it freezes/thaws, and how it lasts at room temp.
Updated review: still awesome! I made a double batch and experimented with different applications. It made a great pizza crust (pre baked) in a pie plate – I would also try it on a baking sheet with parchment for a bigger pizza. It made a pick-up-able slice with a nice chewy bite. I made some pretty passable hot dog rolls by making several “snakes” with very well oiled hands and laying them side by side in a small casserole. When they were baked they pulled apart just like regular hot dog rolls, then I cut a slit in the top for the dog. My first try came out a little too small for the dogs, and had a tendency to rip apart at the joint (precipitating a toddler meltdown) but I think a larger roll would be perfect. I tried making larger burger buns with larger dough balls and flattening them on the baking sheet. They baked up very thin, but sliced easily and held together perfectly through an entire burger with toppings, and I prefer to have more burger and less bun, so I thought it was perfect! My gluten-eating husband loved the tiny rolls as dinner rolls and wants me to keep serving them. I think this is my new go-to recipe!
Is there anything I can substitute for cassava flour.? I have so many different ones and barely have space for those!! Thank you. I so want to make these buns. They look divine!