NICE BUNS: EASY LOW CARB + DAIRY FREE + GLUTEN FREE BUNS
If you know me personally, chances are you’ve heard me say I’m not a baker. I like to freestyle in the kitchen. I chef with gut and grassroots taste bud instincts (something just not plausible when baking).
Lately, my need for a sandwich and my deep desire to eat my hummus with bread instead of veggie sticks has caused me to pause and try to follow instructions. I tested this recipe twice. Yes, the first time was an epic fail and totally my bad. Second try worked like a charm. It took me a few searches and tests to finally land on a low carb, dairy free and gluten free bread that didn’t taste overwhelmingly eggy.
Best part is, no solid baking skills required. Keeps well in the fridge. Tastes best toasted and only 3 g of net carbs.
INGREDIENTS FOR 6 BUNS:
1 cup of almond flour
3 egg whites
300 ml hot water
5 tablespoons psyllium husk
2 teaspoons apple cider vinegar
2 teaspoons baking powder
1/4 cup olive oil
Sesame seeds or Everything But The Bagel Topping
DIRECTIONS:
1. Mix all the ingredients together. Mixture will not look like dough and will have a “ wet “ consistency.
2. Let mixture rest for 45 minutes.
3. Divide mixture into 6 and shape each into a ball and then flatten to about 1 cm thickness.
4. Glaze with olive oil and top with sesame seeds or Everything But The Bagel seasoning.
5. Bake in the oven for 40 minutes at 350 degrees.
TRULY FARAH
“It requires a certain kind of mind to see beauty in a hamburger bun. “
― RAE KROC
