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Old 05-12-2013, 10:56 AM   #1
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Gluten-Free Grain-Free Sandwich Buns

Thought I'd post this in its own thread so it will perhaps be more searchable in future than buried in the focaccia bread thread.

I no longer eat wheat flour and this is my solution for a sandwich bun. It is now my go-to sandwich bread. I’m most pleased with this bread and finding the batter very versatile. This bun recipe is yet another used of my newest GF focaccia bread batter. This bread has a very neutral flavor, a nice elasticity, nice top and bottom crust, is not crumbly and has a wonderful taste. I enjoyed a piece hot from the oven with butter and it was amazing! It makes GREAT sandwiches! No strong flax taste to drown out the sandwich filling! Very neutral in flavor. This recipe is OK once you reach Phase 2 OWL of Atkins. It would be OK for Primal folks occasionally, but not suitable for Paleo.

INGREDIENTS:

½ c. almond flour
¼ c. golden flax meal
¼ c. unflavored, unsweetened whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1 c. grated Monterrey Jack cheese
½ c. grated Mozzarella cheese (or ½ c. more Jack cheese)
1 tsp. cider vinegar
1 T. heavy cream
1 T. water

OPTIONAL: Spices of your choosing (or cinnamon/sweetener) sprinkled on top before baking.

DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar and both cheeses. Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet. Dip the batter onto the prepared pan in 9 equal piles (I used a ¼ c. measuring cup). Spread it out into round bun shapes as evenly as possible with your rubber spatula or the back or a spoon. Batter will be about ¼” thick. Sprinkle on spices if using any. Pop buns into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges. Cool a few minutes and cut evenly into 9 “slices. When totally cool, store in plastic bag in refrigerator.

NUTRITIONAL INFO: Makes 9 large pieces, each contains: These can be sliced laterally, but the info below is for 1 whole piece.

149 calories
11.5 g fat
3.5 g carbs, 2.1 g fiber, 1.4 g NET CARBS
10.1 g protein
204 mg sodium
65 mg potassium
12% RDA Vitamin B12, 10% calcium, 18% phosphorous, 10% selenium.
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Old 05-12-2013, 10:57 AM   #2
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I'm going to start running my coarse cheese through a food processor from now on to eliminate those browned cheese bits on the surface. I don't want that on ALL my breads.
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Old 05-12-2013, 11:15 AM   #3
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Yeah!! That looks great. Thank you for the recipe too.
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Old 05-12-2013, 07:41 PM   #4
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That looks so good, Peggy. I was going to make either some focaccia bread or some psyllium husk rolls this week but this recipe is now high on the list, I really like that these recipes of yours are so quick and easy to throw together. Thanks so much for sharing.

I just looked at the two recipes side by side, Peggy and it looks like the only difference is that you have 1 Tb. oat fiber in the bread but not in the buns, is that correct? Does it make much difference one way over the other or could they both be made with the same recipe?
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Old 05-13-2013, 07:07 AM   #5
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I've actually deleted the oat fiber from both recipes on my website now, Tweaker. That way they can technically live up to the name "Grain Free, Gluten Free". But you can add it if you're not gluten sensitive. I always think it enhances flavor.

Last edited by buttoni; 05-13-2013 at 07:09 AM..
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Old 05-13-2013, 11:31 AM   #6
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I made buns with my muffin tops pan - turned out great! I put two rounded tablespoons of batter into each muffin top well, sprinkled with sesame seeds and Kroger's knock-off Mrs. Dash, baked for 13 minutes. I got 12 muffin tops. They are good as-is, but if I want to cut calories they can be split for very thin buns that still stay intact.

This is a great recipe, Peggy. I use it pretty much as-is, except I do like the addition of about a 1/4 tsp of salt (I usually use garlic salt) to the batter, and I usually use all mozzarella for the cheese.
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Old 05-13-2013, 11:44 AM   #7
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Funny, I was just thinking of baking your bread in my muffin top pan because I was planning on making burgers this week! They look lovely!
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Old 05-13-2013, 06:11 PM   #8
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Glad those came out for you, Penguin! I think you'll like them, too Andi.
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Old 05-13-2013, 06:24 PM   #9
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Quote:
Originally Posted by buttoni View Post
I've actually deleted the oat fiber from both recipes on my website now, Tweaker. That way they can technically live up to the name "Grain Free, Gluten Free". But you can add it if you're not gluten sensitive. I always think it enhances flavor.
Thanks, Peggy. I'm making some tomorrow.
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Old 05-13-2013, 06:56 PM   #10
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Yummy-looking!

What's the difference between flaxseed meal and golden flaxseed please?

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Old 05-13-2013, 07:15 PM   #11
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Will these hold up to a hamburger? Having a bbq on the weekend so I would love to have a nice sturdy, yet yummy bun to hold all my toppings.
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Old 05-13-2013, 07:16 PM   #12
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Smiles, there are two types of flaxseed, a darker one and a lighter, golden one. The darker variety has a nuttier, grainier taste; the lighter golden variety is much, much milder in flavor. I like the lighter stuff for some things like vanilla muffins, cakes and cookies; I like the darker for a "wholegrain" or caraway-type bread, pumpkin breads, muffins, and some crackers; and I use a mixture for a lot of my cracker recipes. You just have to experiment and see which you prefer.

Vanessa, these buns will most assuredly hold up to a hamburger, but I would use two of them for each burger. Slicing thin will likely not hold up to the heat/sweating.

Last edited by buttoni; 05-13-2013 at 07:18 PM..
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Old 05-13-2013, 09:46 PM   #13
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Quote:
Originally Posted by buttoni View Post
Smiles, there are two types of flaxseed, a darker one and a lighter, golden one. The darker variety has a nuttier, grainier taste; the lighter golden variety is much, much milder in flavor. I like the lighter stuff for some things like vanilla muffins, cakes and cookies; I like the darker for a "wholegrain" or caraway-type bread, pumpkin breads, muffins, and some crackers; and I use a mixture for a lot of my cracker recipes. You just have to experiment and see which you prefer.

Vanessa, these buns will most assuredly hold up to a hamburger, but I would use two of them for each burger. Slicing thin will likely not hold up to the heat/sweating.
Thank you for explaining That makes sense.

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Old 05-14-2013, 02:35 PM   #14
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So I picked up a whoopie pan to make small buns (cant find a muffin top anywhere in stores), they are delicious! I got a total of 10 buns that I was able to slice in half. I plan to form my own buns large enough for burgers and also make flat bread to use for hot dogs and sausages! I am going to have fun with this one! Thank-you <3
Question for you: I am trying to reduce some unnecessary carbs from my kids diet but they cannot have any type of nut or nut flour in school and I dont want them consuming soy....any suggestions to modify this bun without losing too much of what makes it so good?
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Old 05-14-2013, 06:48 PM   #15
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I'm glad these came out to your liking, Vanessa! I just had cataract removal surgery this morning and am having a lot of trouble seeing my keyboard. But if you'll search the site here or on my website for Peggy's Individual Chia Bread I think that's nut-free.
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Old 05-15-2013, 10:24 AM   #16
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I made a batch of your gluten free buns the other night for our cheeseburgers and they were really good and held together nicely!!

I made some tuna salad today with homemade coconut oil mayo and had it on a leftover bun. Delicious!

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Old 05-15-2013, 01:25 PM   #17
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Oh, they look so pretty, Gina! I used one of these sliced laterally into 2 thinner slices for some browned bacon at breakfast today. Mmmm. So good, and indeed very neutral so it was the BACON I was tasting, not flax, not coconut flour. That's not always the case with my other breads.
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Old 09-05-2013, 08:20 AM   #18
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I made these and they were great tasting.....also very filling. My DH wanted two but after 2 bites of the second one, he was completely full!
Thanks Peggy . I also used a beater to get the cheeses to break up better and that helped.
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Old 09-05-2013, 01:07 PM   #19
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Glad you guys liked them, Majomor. I never thought to use a beater, but bet that would make them a bit smoother in texture. I will try to remember and do that next time.
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Old 09-05-2013, 01:37 PM   #20
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Bumping because I want to make these tonight. Thanks Buttoni!
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Old 09-08-2013, 06:57 PM   #21
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Jam Tea Cakes

I took this bread batter recipe today, added 2 T. erythritol, 1 tsp. vanilla and baked them for 10-11 minutes 350º in a whoopie pie pan. Recipe made 24 tea cakes. Then I sliced them laterally and put just 1 thin tsp. of SF blackberry jam on half, 1 tsp. orange marmalade on the other half. Man, they were SUPER good! I think this is my first sweet application with this bread batter. Here's what they look like:

Couldn't taste the cheese in the batter at all. I think I see a layered strawberry shortcake torte just over the horizon.

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Old 09-08-2013, 07:24 PM   #22
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Subscribing to this thread. They look yummy.
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Old 09-09-2013, 04:21 AM   #23
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Those look Amazing!
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Old 09-09-2013, 06:30 AM   #24
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I just tasted each to see which I liked better. I think the blackberry is my fav on this sweet version. Though the orange marmalade was good, it seemed too much like breakfast food.
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Old 09-09-2013, 07:40 PM   #25
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I made the non sweet version this last weekend. Will be making them again and will try the sweet version.
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Old 09-10-2013, 03:26 AM   #26
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Old 09-10-2013, 03:47 PM   #27
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Just made these and the only ingredient I added was 1/4 tsp salt. These are so delicious!! So far hubs and I have only had them w a slab of butter- so deliciously bready with a nice chewy texture.

I think they would also be great made with:
sharp cheddar (sub for mozzarella) and finely diced jalapeño
rosemary and chopped olives
Parmesan and chives

Thanks again, Buttoni for a great recipe!

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Old 09-10-2013, 04:00 PM   #28
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Also! I made these in the muffin top pan and got 6 rolls from this recipe. I also pulled them out at 18 min and they were perfectly golden- so I recommend you start watching for "doneness" at around 16 min - Gabby
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Old 09-10-2013, 06:48 PM   #29
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This is definitely my fav bread recipe right now. Makes a great sheet focaccia! Glad you and your hubby like this one!
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Old 09-10-2013, 07:50 PM   #30
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This has been my go-to bread recipe since you first posted the flatbread focaccia, Peggy, I love it! I make the flatbread, muffin top buns, bagels. This is the most versatile recipe and all you really need to do is change up the cheese, herbs/spices or sweetener and size of pans (sheet pan, donut pan, muffin top or whoopie pie pan).
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