Pillowy-Soft Gluten Free, Paleo & Keto Burger Buns

Name: Pillowy-Soft Gluten Free, Paleo & Keto Burger Buns
Ingredients: 2 tsp Yeast, active dry (active); 2 tsp Maple syrup (honey; to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE) *)); 120 ml Water (lukewarm between 105-110°F)); 168 gm Almond flour/meal, Bob's Red Mill; 83 gm Flaxseed meal (ground) (finely ground); 15 gm Whey protein powder, isolate, unflavoured; 18 gm Psyllium seed husk (finely ground); 2 tsp Xanthan gum ((or 4 teaspoons ground flaxseed meal**)); 2 tsp Baking powder; 1 tsp Salt (kosher); 1/4 tsp Cream of tartar; 1/4 tsp Ginger, ground; 1 large Egg (at room temperature); 110 gm Egg white (whites (about 3, at room temperature)); 56 gm Butter, grass-fed, salted (grass-fed; (or ghee, melted and cooled)); 1 tbsp Apple cider vinegar; 58 gm Sour cream, 14% M.F. ((or coconut cream + 2 tsp; at room temp))

www.mealgarden.com

Count on these yeast, gluten free, paleo and keto burger buns to be pillowy-soft, extra sturdy, absolutely delicious and with a killer crumb.

View Original

Share this recipe:

Ingredients

2 tsp Yeast, active dry (active)
2 tsp Maple syrup (honey; to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE) *))
120 ml Water (lukewarm between 105-110°F))
168 gm Almond flour/meal, Bob's Red Mill
83 gm Flaxseed meal (ground) (finely ground)
15 gm Whey protein powder, isolate, unflavoured
18 gm Psyllium seed husk (finely ground)
2 tsp Xanthan gum ((or 4 teaspoons ground flaxseed meal**))
2 tsp Baking powder
1 tsp Salt (kosher)
1/4 tsp Cream of tartar
1/4 tsp Ginger, ground
1 large Egg (at room temperature)
110 gm Egg white (whites (about 3, at room temperature))
56 gm Butter, grass-fed, salted (grass-fed; (or ghee, melted and cooled))
1 tbsp Apple cider vinegar
58 gm Sour cream, 14% M.F. ((or coconut cream + 2 tsp; at room temp))