Makes 6 hamburger buns or 8 hot dog buns.
- 1 1/4 cup almond flour
- 5 Tablespoons psyllium husk powder (if you cannot find it in the baking aisle check the supplements side of your store)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ACV (apple cider vinegar)
- 1 cup boiling water
- 3 egg whites *
Preheat oven to 350.
Mix dry ingredients with a whisk in a medium sized bowl.
Bring water to a boil and while you’re waiting separate your eggs**. Add boiling water to bowl along with the ACV and the egg whites and mix it up. You can use a hand mixer or a whisk for this, but using a whisk you’ll have to clean it out of the middle as the batter thickens. Only mix until it is combined- do not over mix. The batter should be somewhat sticky and springy.
With wet hands, if the dough is too sticky, form into bun shape. They grow a lot as they bake.
Bake on lower rack for 50 min to 1 hour. When they are done, they’ll sound hollow when you tap on the bottom of the bun. If they are still a bit gummy when you slice them open just line them up on the baking sheet, cut side up, and toast a bit longer in the oven.
Slice buns cross wise and make delicious burgers (or hotdogs).
* Make home made mayo with the egg yolks to serve with your burgers!
** To see our handy little how-to video for separating eggs, click HERE.
If your buns turn a little purple (or very purple) as they bake, don’t worry. This doesn’t effect the taste and isn’t dangerous. It just looks odd! Keeping your psyllium husk powder in the fridge or freezer to stay more fresh can help with this.