Paleo Burger Buns
Author: 
Recipe type: Gluten free, Grain free, Paleo, Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 buns
 
These yeasted paleo burger buns are the perfect accompaniment to any kind of burger.
Ingredients
  • ⅓ cup warm water
  • 
3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 packet active dry yeast (2¼ teaspoons)*
  • 1 large egg
  • ½ teaspoon sea salt
  • 
1¾ cup tapioca flour
  • 1 cup almond flour, plus more as needed
  • Sesame seeds, for sprinkling (optional)
Instructions
  1. Whisk together the warm water, olive oil, and honey in a large bowl. Sprinkle the yeast on top and let it sit for about 10 minutes, until nice and foamy.
  2. Whisk in the egg. Add the salt and 1½ cups of the tapioca flour and whisk again, until a smooth, sticky batter forms. Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca flour. The dough should appear shaggy. If it's too wet to come together, add additional almond flour two tablespoons at a time. Dust your hands with a little tapioca flour and see if you can form the dough into a ball, kneading it a bit to get any floury bits mixed in. If it's still too sticky, add a little more almond flour and try again.
  3. Put the ball of dough in the bowl, cover the bowl with a kitchen towel, and set it in a warm place for 45 minutes (I sometimes turn my oven to 200 just for a couple minutes, then turn it off. I then place the bowl of dough in the oven, which is just a little above room temperature). The dough won't rise as much as a traditional dough made with gluten, but it should get noticeably bigger.
  4. Preheat the oven to 375 and grease a baking sheet with olive oil. Dust your hands with a little tapioca flour and divide the dough into eight even balls. Put the balls on the baking sheet. If desired, sprinkle the buns with sesame seeds. Cover them with a kitchen towel and let them rest for 15 more minutes.
  5. Remove the towel and bake the burger buns for about 15 minutes, until light golden brown on top, and let them cool on the pan for at least 5 minutes.
  6. Slice and serve hot, warm, or at room temperature, with burgers or in place of biscuits or English muffins.
  7. Store leftover buns wrapped on the counter for up to 2 days. My favorite way to reheat them is wrapped in a paper towel in the microwave for 15-30 seconds. Microwaving them doesn't let them dry out as much as they would in the oven or toaster. I love one of these warm buns with butter or ghee and jam in the morning!
Notes
*Most active dry yeast is gluten free (including Red Star, which I used) but double check the brand you're using if you have strong reactions to gluten.
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/stuffed-lamb-burgers-paleo-burger-buns/