Hi,
My name is Brenda. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
These Low Carb Gluten Free Cheese Buns are so easy to make. There are only 4 ingredients! They hold up well to Burgers and other Meats or any other fillings.
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Low Carb Cheese Buns ~ Gluten Free
In a large bowl mix together with a Spatula 400 Grams Grated Cheese, I used Sharp Cheddar 2 TBL. Psyllium Husk Fiber (Powdered) 2 tsp. Baking Powder
In a separate bowl Whisk together: 6 Eggs
Add the Eggs to the Cheese Mixture Mix until combined with a Rubber Spatula
Let sit for 5 Minutes. This will give the Psyllium Husk a chance to get absorbed.
Spray Mini Aluminum disposable Pie/Tart Pans with Cookie Spray
Using a large ice cream scoop evenly measure out the batter into the Tins. I place the tins on a cookie sheet lined with a silpat liner (My oven runs hot,, I did not want them to get burnt on the bottoms)
Bake in a preheated 350* oven For 20-23 minutes or until Golden Brown.
Let cool for a couple of minutes.
Use a mini Metal Spatula or Butter knife to loose the edges. Remove the the tins and cool on a wire rack.
I made 8 larger Buns. You could also make them smaller and get 10-12 Buns.
These buns split easily with a steak knife. They hold up to burgers and other meats. Use them as you would any other Bun. You can also use the buns as a pizza crust!
You can also add any spices or herbs of your choice to go along with what you are making for dinner.
CREDIT: I would like to thank my Friend Monica for this wonderful recipe!
Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
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Low Carb Almond Meal Hotdog Buns ~ Gluten Free
I used a Digital scale for accurate measurements
In the scale measure: 208 Grams Natural Almond Meal (I used Bob's Red Mill)
Pour the Almond Meal into a Medium bowl and add: 5 TBL. Psyllium Husk (Used the Powdered Husk and check the label for Gluten Free) 2 TBL. Ground Flaxseed Meal 4 tsp. Baking Powder 1 tsp. Salt Mix with a Wooden Spoon
In the Scale measure: 300 Grams Greek Yogurt
Add the Yogurt to the dry ingredients along with: 4 TBL. Vegetable Oil (I have used Coconut oil as well) 4 Eggs slightly beaten with a fork
Mix with a Spatula making sure all the ingredients are combined. Rest for 5 minutes. This gives the Psyllium Husk time to absorb some of the Liquid.
Use your Rubber Spatula to sstir/fold down the dough.
To make the Hotdog buns take Mini aluminum disposable Pie/Tart Tins and shape them into the shape of a hotdog. In my video I show how to make them. Spray each tin with Cookie Spray. Place a cookie sheet lined with Silpat Liners. I use the liners so the bottoms of the rolls do not get to dark.
Fill each Tin with the batter. I used a Cookie Scoop size 40 and place 4 scoops in each tin. Use a small rubber spatula to spread out the batter.
Makes 7 Rolls
Bake in a preheated 350* For 20-25 Minutes or until golden brown and done.
Remove for the tins and cool on a wire rack.
I sliced the buns on one side and put in a Hotdog and fillings of choice. These buns are also great filled with Chicken or Tuna Salad.
They freeze wonderfully. Let them completely cool then wrap individually in plastic wrap then place in a ziplock bag.
The Tins can be re-used. I soak them in soapy water, rinse and air dry and stack them together.
Low Carb Almond Meal Seed Bread ~ Gluten Free This Bread is super easy to make. It makes great Grilled Cheese Sandwiches. Its soft and works well with Cold Cuts or Chicken/Tuna Salad Sandwiches. And it is wonderful Toasted.
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Low Carb Almond Meal Seed Bread ~ Gluten Free I used a digital scale for accurate measurements
In the Scale Measure: 208 Grams Natural Almond Meal (I used Bob's Red Mill)
Pour the Almond Meal into a medium bowl and add: 1 tsp. Salt 2 TBL. Sunflower Seeds 4 TBL. Pumpkin Seeds 2 TBL. Sesame Seeds 4 TBL. Psyllium Husk (Use the Powdered Husk and check label for Gluten Free) 4 tsp. Baking Powder Mix with a wooden Spoon
In the Scale measure: 300 Grams Greek Yogurt
Add the Yogurt to the dry ingredients along with: 4 TBL. Vegetable Oil (I have used Coconut oil as well) 4 Eggs slightly beaten with a fork
Mix with a spatula making sure all the ingredients are combined. Rest for 5 Minutes. This gives the Psyllium Husk time to absorb some of the liquid.
Pour the Batter into a Sprayed 9X5 Loaf Pan
Use a wet spatula dipped in water to help spread out the batter.
Sprinkle on any seeds of your choice of the top of the bread lightly patting them on.
If you do not like a particular Seed you can leave it out and increase another seed. If your Seeds are very salty cut back on how much salt you put into the bread.
Bake in a Preheated 350* oven for 50-55 minutes or until golden brown. I use a digital thermometer, insert into the center of the bread, when it reaches an internal temperature of 205* the Bread is done. Cool in the Pan for 5 Minutes. Then remove and completely cool on a wire rack.
This bread freezes beautifully. After is has completely cooled, Cut and wrap each piece in plastic wrap individually and place in a ziplock bag.
