Single Gluten Free Burger Bun

I just tried these tonight.  I think I have finally found my hamburger buns for the future.  I like that you can make only one or double or triple the recipe to make some extra.  I used an egg white instead of a whole egg just to give a little fluffier texture.  I am going to try to make a hot dog roll one day this week to see if that will work.  These held together and did not crumble at all.

To substitute eggs us 1/4 cup flax with the same in water and let set. This can replace any recipe you have that needs eggs. I have done this for a waffle once and it was great. Just remember you might have a mild flax taste. But it does work and is used as a substitute.

I have one I do now with this. I fry up some hamburger with rague sauce and top with mozzarella then top with this bun recipe. I double it and bake at 350 for about 25 min or golden brown on top. It is to die for. I find you can use this like you would a bisquick. Try it.

I liked this. It does taste kind of eggy. But we all know it will not taste like real bread. But for me I am happy to have something to replace it with. I think if you add herbs or spices that would help in it tasting more like a supper bread etc. I am going to use this for breakfast. Make it the night before and put in the toaster. Man to have bread with my eggs again would be such a treat. I love love love this site and am so glad I found you. thank you for all the work you are doing and allowing recipes so we can find a way to eat something besides just veggies etc.

Not all coconut flours are created equal. Tropical Traditions’ coconut flour, which was used for the majority of the coconut flour recipes here is nothing like the homemade coconut flour. It has a roasted-like scent and color, is much finer, more fiber-like, contains less fat and and will react differently. Grinding coconut flakes into “coconut flour” is really more of a meal (like almond meal), and it’ll all vary on what kind of coconut you use.

if i want to use just coconut flour – does that mean using 1 1/2 tblps coconut flour

Made this tonight. Was simple and so good! It did come out runny for me too and I think its because I can’t use coconut flour which really uses a lot of moisture. I think next time I will use a medium egg to see what happens, thanks for a great recipe!!

I did not have almond flour so I used 1 1/2 tablespoons of coconut flour, olive oil as some one suggested in previous comments.  The volume was  less and was thicker.  I shaped it on the cookie sheet and made two delicious biscuits.  Thank you very much111

(lol) I’m so glad. Well, that was just my initial reaction (sorry about that!). I honestly felt my head spinning while reading everyone’s comments. Still trying to figure out how you not only stay sane, but how you respond so politely ALL the time! You ARE a trooper and you deserve an award or something. :) …and just so you know, I truly appreciate ALL the info and work put into this site (as I’m sure so many others do as well).

Oh my God. Sarah, I don’t know HOW you do it. So many people with SO many issues wanting to sub this for that and change this to counteract that. And then you have the people who can’t even do their own research (ie. is coconut flour gluten-free and fructose free). If one would simply use their eyes and READ for themselves, they could come to their own conclusion. It’s pretty clear just by the titles of SO many recipes on the recipe page. Again, I just don’t know how you don’t run in the opposite direction with everyone pulling you in 50 dif. directions for such simple recipes. I guess that’s why YOU’RE doing this and I’m not. Oh veeey. Well, I tip my hat to you!

I am allergic to eggs and egg substitute just does not provide the same cohesion in baked goods that eggs do.

I have begun to use unflavored gelatin instead and am very pleased with the results. I use about 1 teaspoon unflavored gelatin for 1 egg. (This is approximate as I seldom measure things.)

The gelatin must be dissolved in hot or warm water first but I just use that as part of my liquid ingredient.

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!

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!

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.

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)?

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.

Mary: Yes it is.

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.

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

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!

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

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

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.

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!

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