Low Carb Buns That Are Also Gluten Free
Saying that I can make low carb buns seems impossible. But I’ve discovered a recipe that will give you delicious rolls that you can eat as a side or for a sandwich when you’re craving something between two slices of bread.
Low Carb Buns
This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.
I mention in the title that these low carb buns are also gluten free. How? Because they’re not using any traditional flours. Your base is almond flour and then you’re bulking that up with flaxseed meal and psyllium husk powder.
Unlike other buns or rolls you may have enjoyed in the past or even made at home, these are dark naturally. You’re not adding any karo syrup like you would when making brown Irish soda bread or another kind of bread like this.
I love the addition of sesame seeds sprinkled on the top. It adds just another layer to the savory flavor of these rolls.
Each bun or roll has 4 g net carbs. Not bad for when you want a bread fix.
Ingredients
- 1 cup of boiling water
- 1 cup almond flour
- 1 tablespoon red wine vinegar
- 3 tablespoons flaxseed meal
- 1 1/2 tablespoons psyllium husk powder
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon butter or coconut oil for a dairy-free diet
How to Make Low Carb Buns
In a large bowl, pour the almond flour, flax meal, psyllium husk powder, salt, and baking powder. These dry ingredients will form the basis for the flawless texture of your buns. Mix everything with a dry whisk.
Heat the butter slightly in the microwave oven. Pour in the melted butter — coconut oil if you want to make this recipe dairy free. Next, add the red wine vinegar.
Add the hot water in batches. Stir vigorously with a wooden spoon until the mixture becomes a dough. This is when the psyllium husk powder does its magic. It is binding the ingredients together and giving the dough its elasticity.
Let the dough rest for 7-10 minutes under a towel. During this time, the psyllium husks will continue to absorb moisture, making it easier to work with the dough.
Cut the dough into 4 equal portions with a knife. Gently roll each portion between the palms of your hands to form a ball. Sprinkle the balls with the sesame seeds, pressing down lightly to adhere them to the dough. Flatten the balls slightly.
Bake for 20-25 minutes at 350 F. Let cool on a wire rack before serving.
Other Low Carb Bread Recipes
Enjoy making some of these other low-carb bread recipes when you’re in the baking mood, including the one here.
Notes
I use almond flour in this recipe for buns but you could easily substitute sesame flour if you’d like. However, do not substitute coconut flour for almond flour. Coconut flour has a much higher absorbency rate and will not work.
If there is another fruit vinegar you like, such as apple cider vinegar, feel free to swap it for the red wine vinegar this recipe calls for.
Can’t find flaxseed meal but have chia flour on hand? It is a great substitute for flaxseed meal.
Low Carbs Buns
Ingredients
- 1 cup almond flour
- 1 tablespoon red wine vinegar
- 3 tablespoons flaxseed meal
- 1 1/2 tablespoons psyllium husk powder
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon butter or coconut oil for a dairy-free diet
- 1 cup of boiling water
Instructions
- Preheat the oven to 350 F.
- In a large bowl, pour the almond flour, flax meal, psyllium husk powder, salt, and baking powder. These dry ingredients will form the basis for the flawless texture of your scones. Mix everything with a dry whisk.
- Heat the butter slightly in the microwave oven. Pour in the melted butter — coconut oil if you want to make this recipe dairy free. Next, add the red wine vinegar.
- Add the hot water in batches. Stir vigorously with a wooden spoon until the mixture becomes a dough. This is when the psyllium husk powder does its magic, binding the ingredients together and giving the dough elasticity.
- Let the dough rest for 7-10 minutes under a towel. During this time, the psyllium husks will continue to absorb moisture, making it easier to work with the dough.
- Cut the dough into 4 equal portions with a knife. Gently roll each portion between the palms of your hands to form a ball. Sprinkle the balls with the sesame seeds, pressing down lightly to adhere them to the dough. Flatten the balls slightly. Place the balls on a baking sheet lined with parchment. Place the sheet in a preheated 350°F (175°C) oven for 20-25 minutes.
- Cool the buns on a rack.