Single Gluten Free Burger Bun

Posted At : January 25, 2012 11:47 AM

One of the biggest challenges about going gluten free is the breads. And if you love making your own hamburgers, finding a good gluten free bun to go with can be next to impossible at times, but not today.

This recipe will give you one moist, puffy, spongy, flavorful bun that will hold together and won't taste like you just bit into crumbling cardboard. But the best part? It only takes a few minutes to make.

This one's a winner.

Enjoy!

Sarah

Single Gluten Free Burger Bun

photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:

1 egg
1 tablespoon coconut flour
1 tablespoon blanched almond flour
1 tablespoon coconut oil (olive oil or melted butter)
Pinch salt
1/4 teaspoon baking powder

Optional:

1 teaspoon nutritional yeast
1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake in preheated oven for 10 minutes.

Use each piece as top and bottom of a burger bun.

While it is baking you can throw your burger on the grill. If you're lucky the burger will be done by the time the bun is cooked!

Recipe submitted by Mandy, Denver, CO

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I can't use baking powder. Can I just leave it out? Looks yummy!

# Posted By carol | 5/25/11 7:37 PM

Sounds and looks yummy, but what is blanched almond flour?

# Posted By Sue | 5/26/11 6:27 PM

Carol - the recipe is very forgiving, I'd try it without baking powder.

Sue - blanched almond flour is made from finely ground almonds - in some places it's just called ground almonds!

# Posted By Mandy | 5/27/11 10:35 AM

Carol, here are some suggestions for replacing baking powder in anything:
one teaspoon baking powder is replaced by--
1/3 tsp. baking soda + 1/2 tsp. any acid (lemon or lime juice, powdered vitamin C/ascorbic acid, cream of tartar)

# Posted By Karen | 5/30/11 1:49 PM

If starch in the baking powder is the problem, you can make your own starch-free baking power by mixing 2 tsp Cream of Tartar with 1 tsp Baking Soda, which is equal to 1 Tbsp baking powder. This is a single-acting baking power, so give it a few minutes to work after you add it to the batter.

# Posted By Greg | 5/31/11 10:13 AM

I am on the GAPS diet and can't use anything like baking powder, soda, or tartar. I usually separate eggs and add beaten whites at the end, but don't know how that would work here.

# Posted By carol | 6/1/11 1:18 PM

Carol, separating the egg sounds like a great idea. If you try it, let us know how it turns out.

# Posted By Karen | 6/3/11 11:57 AM

Made this for my husband's burger the other night and he said it was really good. Thank you for a great recipe that's quick, easy and practical! :)

# Posted By Linda | 6/6/11 5:40 PM

This was a great recipe. I followed the recipe exactly. I could have ate the bun all by itself it was that good.

# Posted By Christine | 8/5/11 8:44 PM

Can this recipe be done with out almond flour? Say another tbs of coconut flour?

# Posted By Miwa | 8/24/11 5:59 AM

Yes, it can be done with all coconut flour by substituting 1/2 Tbsp cocount flour for the almond flour. This recipe also works well in the microwave: put the batter into a 4-inch greased, glass dessert bowl and microvave on high for about 95 seconds. After it's cooked, slice and toast it. It works great!

# Posted By Greg | 8/24/11 4:20 PM

I made this and it turned out more like a pancake. I followed it exactly except I did let the dough sit for a bit. Would this have affected how it came out? How do you get it to look like a real bun?

# Posted By Robin | 9/13/11 5:17 PM

Robin: Try adding more coconut flour next time if need be.

# Posted By Sarah:) | 9/13/11 5:41 PM

How runny is the batter supposed to be? Mine came out pretty stiff and wouldn't "pool" but would make an impressive hill. Can you add a picture of how runny it is when you mix / "pool" it onto the parchment paper?

# Posted By Greg M | 9/25/11 12:26 PM

I made this tonight with just coconut flour. Super yummy! I did have impressive hill also but I flattened them and they puffed up a little when baking.

# Posted By Julie | 9/30/11 10:55 PM

is coconut flour gluten and fructose free? I can't eat either one.

# Posted By mary | 11/8/11 1:42 PM

Mary: Yes it is.

# Posted By Sarah:) | 11/8/11 2:24 PM

I made this tonight and it was really delicious! It was easy and quick to make. I then experienced gastro upset for 3-4 hours... can/does coconut flour typically do this? I have been using vco and coconut cream concentrate for a few months now, but this was the first time I used coconut flour.

# Posted By Marie | 1/27/12 12:58 AM

Are you allergic to eggs? I haven't tried it yet but have made other things with almond flour and a lot of eggs for the amount of flour and have been affected by the eggs. Can't do cooked eggs when the amount is a high part of the end product. No problem with raw eggs but cooked changes the protein.

# Posted By Michelle | 1/27/12 6:43 PM

Michelle, No, problem with eggs... I eat them regularly... usually cooked.

# Posted By Marie | 1/28/12 1:17 AM

I'm trying to make this now for supper but all I have is a runny mess - like pancake batter. I've added more coconut flour so will wait longer to see if it thickens. Could it be because I made my own coconut flour (ground it in coffee grinder)?

# Posted By joanna | 1/31/12 6:46 PM

I made these tonight to accompany some bbq pulled pork and they were great! Best grain free bread I have tried so far. My only issue, is it was a little bit too sweet for my taste. Any ideas on how to make less coconutty/sweet tasting? Maybe I should try butter instead of virgin coconut oil?

# Posted By Julie P | 1/31/12 10:33 PM

Joanna: Did you just blend dried coconut? That's not real coconut flour (it would actually be more similar to Coconut Cream Concentrate) and that would be the reason why your batter isn't thickening.

Julie: Butter will definitely cut back on the coconutty taste.

# Posted By Sarah:) | 2/1/12 3:00 PM

I've been off bread for about 6 months now because I have a yeast intolerance and can't have anything with yeast. Is nutritional yeast different than bakers yeast?

# Posted By Jerri | 2/2/12 5:06 PM

LOVE this recipe! My oven is currently caput so I have used the microwave version & it is so quick. I have added mexican spices & used as a cornbread sopping up the "gravey" of some mexican chicken & it was awesome :) Shared on my facebook page I loved it so much & really good for you if your diabetic, gluten intolerent, low carbing or just eating healthy!

# Posted By MilliannJ | 2/2/12 5:43 PM

This recipe looks so enticing. I am allergic to almost everything, including eggs. How do I substitute the eggs?

# Posted By terry | 2/3/12 6:40 PM

Made this last night, was FANTASTIC! Really simple, quick, and I got to eat a burger the pre-primal way! Wont eat these often, but they will be added to the rotation! Thanks for the great recipe!

# Posted By Scott | 2/11/12 8:51 AM

terry: Try experimenting with chia or flax eggs. Do a quick search on a search engine to see how it's done.

# Posted By Sarah:) | 2/11/12 11:45 PM

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