The Pioneer Woman Tasty Kitchen
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Quick & Easy Paleo Hamburger Buns

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Level: Easy

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Description

These gluten- and grain-free buns are sturdy, hold up well, don’t fall apart when you slice them, or turn into a big pile of crumbs when you eat them. They have the taste and texture of traditional buns! Yay!

Ingredients

  • 1-½ cup Finely Ground Almond Flour, Honeyville Brand
  • ½ cups Arrowroot Or Tapioca Flour
  • ½ teaspoons Sea Salt
  • ½ teaspoons Baking Soda
  • ½ teaspoons Grain Free Baking Powder
  • ½ teaspoons Ground Garlic, Optional But Recommended
  • 3 whole Eggs
  • 1 teaspoon Apple Cider Vinegar
  • 1 Tablespoon Honey
  • 2 Tablespoons Refined Coconut Oil, Melted, Divided
  • 1 Tablespoon Sesame Seeds

Preparation

Preheat the oven to 350 F.

Whisk together the almond flour, arrowroot, salt, soda, baking powder (see note), and garlic powder in a large bowl.

In another bowl, whisk together the eggs, apple cider vinegar and honey. Pour the wet ingredients into the dry, then stir in half of the oil (I do this so the coconut oil doesn’t solidify). Stir until well incorporated.

Using greased hands, form the dough into 3 balls and place on a greased cookie sheet or pizza stone. Slightly flatten with your palm and form into hamburger buns. Lightly brush the tops with the remaining oil and sprinkle with sesame seeds.

Bake for 12 – 15 minutes or until golden brown. Remove from oven. Allow to cool before cutting.

These are best if eaten the same day. I have not tried to freeze them, but I imagine they could be frozen.

Note: To make your own grain-free baking powder, combine 2 parts arrowroot, tapioca, or potato starch with 1 part baking soda, and 2 parts cream of tartar.

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