I used to make gluten free hamburger buns which were darned good, but since removing grains from our diet I have been unsuccessful in replicating the consistency. The grain free buns I have created are dry, and the bun crumbles under the weight of a juicy burger, or they are too spongy and leave you with that “when can I brush my teeth” feeling. The other day I hit pay dirt! Grain free buns that are easy to make, contain a short list of ingredients, taste good, and most importantly hold up to a burger loaded with condiments. I will warn you up front that these buns are high in fiber, but since the majority of us don’t get the daily fiber we need that may not be a bad thing.
Makes 4 large sized buns
1 ¼ Cups Blanched Almond Flour
¼ Cup + 1 Tablespoon of Organic Psyllium Husk (make sure it’s food grade)
2 ¼ teaspoons Baking Powder
1 teaspoon Sea Salt
1 Tablespoon Italian Seasoning
Dash of Organic Onion Powder
Grind of Fresh Black Pepper
3 Large Egg Whites (brought to room temperature)
1 Cup Boiling Water
Optional: Sesame, Poppy, or Caraway Seeds to sprinkle on top of the bun before baking
Grain Free Hamburger Bun Loaded with Toppings
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper (this will prevent the buns from sticking).
In a medium sized bowl mix the almond flour, psyllium husk, baking powder, sea salt, and seasonings.
Add the egg whites to the dry ingredients and blend with an electric hand mixer.
Add the boiling water and mix until a sticky dough consistency has been achieved.
Oil your hands (I use coconut oil) to prevent the dough from sticking to your hands.
Shape the dough into a bun shape and place it on the baking sheet.
Sprinkle the top with optional seeds and press down lightly on the bun.
Bake for 50 to 60 minutes or until the bottoms are just lightly browned.
Portobello Mushroom Caps with Chicken and Pesto
Vacations are wonderful, but coming home to find that a power surge had tripped the GFI in our garage….not so much! We lost two freezers which contained all of our pastured meats, homemade bone broths, wild caught fish, and organic fruits and vegetables; however, we are grateful as it could have been much worse.
Since nothing could be saved from the freezers, meals are a bit of a challenge. Thankfully I have access to wonderful farms and CSA’s, and slowly but surely we will restock. Yesterday I purchased some staples which included a few pastured chicken breasts which I incorporated into our dinner. This recipe can be served as a meal or appetizer. The organic Portobello mushrooms I found yesterday were on the small side and the recipe below filled 9 mushroom caps.
3 pastured chicken breasts (cooked, cooled and cut into small pieces/shreds)
Organic Portobello Mushroom Caps
Homemade Pesto (or your favorite Organic brand)
Cheese Blend (Optional) NOTE: we used fresh goat cheese and fresh mozzarella.
Smoked Paprika, Sea Salt, and Freshly Ground Black Pepper (to taste)
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Clean your Portobello mushroom caps removing the stems.
Place the mushrooms on the baking sheet (stem side facing up).
Spoon and spread the pesto inside the mushroom cap.
Sprinkle the cooked chicken breast meat on top of the pesto.
Sprinkle the optional cheese on top of the chicken.
Season with smoked paprika, sea salt and freshly ground pepper.
Bake at 350 degrees for 15 to 20 minutes (or until hot).
A simple condiment that adds flavor to a multitude of dishes. Fish, Chicken, Gluten Free Pastas, or even Salad Dressings.
2 cups Fresh Organic Basil leaves, packed
½ Cup freshly grated Parmesan-Reggiano or Romano cheese
½ Cup Extra Virgin Olive Oil
1/3 Cup Pine Nuts
3 medium sized Organic Garlic cloves, minced
Sea Salt and freshly ground black pepper to taste
Combine the basil and pine nuts in the bowl of a food processor and pulse to combine. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is running.
Stop the food processor as needed to scrape down the sides of the bowl with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add sea salt and freshly ground black pepper to taste.