One of the best ways to eat those summer favorites is on a bun. Hot dogs, burgers, sausage and kraut to name a few. The bun is one of the reasons the meal is so unhealthy. Just empty carbs. So this recipe is an option to make that meal just a bit healthier for the body and reduce all the compounded gluten and yeast.
It has been my focus, for twenty years, to bring you healthier versions of the foods you love. This bun recipe is quick, easy and only uses a few ingredients that should be part of your cupboard staples for successful and tasty Gluten Free living.
*I want to offer a quick note about Guar Gum. It is the gluten replacer that binds to make a stickier end result. Guar Gum is from the guar bean which is a naturally occurring legume and it is not a manufactured alcohol sugar like Xantham Gum.
1 cup Almond Flour – Costco Blanched Almond Flour is my favorite
3/4 cup Tapioca Starch – Bobs Red Mill is the best
1/4 cup White Rice Flour – Bobs Red Mill is the best – Brown Rice Flour will work
1 tsp *Guar Gum
1/4 tsp pink salt
1/4 – 1/2 cup purified water
Parchment paper and a rolling pin or 1″ thick solid wood dowel
Heat the oven to 400º.
Mix all the ingredients in a bowl with a whisk to sift until the ingredients are combined. Add in half the water and mix with your hands to combine the mix into a ball. Go slow with the water because it doesn’t take much and you don’t want a sticky dough. Once combined, break out into even size pieces to form your bun.
If you are going to make a burger bun, roll into a ball and flatten to the thickness you would like and place on parchment paper to bake.
If you are going to make a hot dog bun, lay the parchment over the rolling pin and form the bun on the rolling pin pushing the dough to the length you want and only about half way down the side. You will bake the bun on the parchment paper on the rolling pin. (Be sure to only use a solid wood rolling pin so you don’t melt plastic components.)
Bake until desired doneness. At least 12-15 minutes. Depending on the ingredients and moisture level, you may need to bake longer. The outside may turn golden but it may not so this recipe does not use that as a guide. You can tap the bun and get a sense of the readiness. Enjoy!
You can keep these in a bag on the counter or refrigerate for up to three days. This is not a large batch recipe and should make about 4 buns depending on the thickness.