Grainless (and low carb) Buns

OK. I have now made this recipe and shared it enough times that I am going to call it a keeper and pass it on. It’s quick and easy to make. It passed the taste test for people not gluten or grain free and it freezes and toasts really well. It can be eaten from the oven or from the freezer. I have missed having a quick and easy source of sandwich bread handy and this recipe holds up really well in a sandwich! These things all add up to making it a winner in my book. 

Ingredients:
1 1/4 cups/65 g almond flour
2 tsp baking powder
5 tbsp psyllium husk ground
2 tsp apple cider vinegar
1 cup boiling water
3 egg whites
1 tsp sea salt

Instructions:
Preheat the oven to 350°F. Meanwhile, combine the dry ingredients and mix (I use my stand mixer but you can do this with a hand mixer as well).
Boil a cup of water and pour this into the bowl. Add the egg whites and vinegar. Don’t be afraid to add the egg whites to hot water...it works out fine. Beat the ingredients together for about 30 seconds. Avoid over mixing. The dough should have a consistency like wet Play-Doh..
Wet your hands and divide the dough into 4-8 same-size pieces. You can make them into hamburger or hot dog shaped buns, depending on what you want. Lay the formed dough on a baking sheet greased with oil.
Place on the lower rack of the oven and bake for 50-60 minutes. The baking time depends on the size of the bread you made. Check if done by tapping the base of the bun. If you hear a hollow sound, remove them from the oven.
Serve together with some butter or your favorite toppings. Keep them in the fridge or freezer. I slice them in half with a small serrated knife if using for a sandwich.

Per bun:
Fat: 2.8g
Net carbs: 3g (total carbs: 9.5g, fiber: 6.5g)
Protein: 3.1g