Artisan Sesame Hamburger Buns (GF)

Great for hamburgers, tuna burgers or anything you would normally put on a bun.  This is a substantial bun and very bread-like.  I have yet to experiment with yeast breads that are gluten-free and low-carb.  Until then, the breads I have come up with recently will almost always be lower in carbs.  This is a fairly neutral-tasting bun and is based on my sandwich bread recipe.  We love it!  See the helpful hints as to why I gave alternate amounts in two spots.

These buns keep my husband satiated for hours.  He typically has only one at a sitting but even if he has more, there have been no adverse consequences on his weight loss.  At the same time, I have also lost weight eating my gluten-free baked goods. I have always lost weight with difficulty but this time it's been a breeze.  :)

Hope this recipe will make life even more enjoyable on a low-carb and gluten-free diet.  Remember the glycemic load is what counts, not just the individual glycemic index or carb count of individual ingredients. My Splendid Gluten-free bake mix is quite low in carbs and quite acceptable in most recipes.  Obviously it is not for people on Induction but for people following a more moderate low-carb diet, which is what I prefer due to hypothryoidism.  Going too low-carb, I don't feel well and I can't keep it up for long.  At any rate I am almost at goal weight, so I lose easily on this bake mix and my husband who is truly intolerant of wheat and gluten is losing weight very nicely and should soon be at goal. The total carbs per serving is what counts and ask yourself, does it have wheat or gluten in it?  The wheat or gluten is what keeps those of us intolerant of it hungrier and less successful on a low-carb diet.  The small amount of oat flour in my bake mix has been proven to be heart healthy (helps reduce cholesterol) and is far from the wheat family.  It does not have the same properties and is gluten-free (only in facilities that also process wheat can some contamination occur, but usually it is very small and fine for those of us who are merely intolerant.)  If you have Celiac disease, then use the certified gluten-free oat flour from Bob's Red Mill or use an alternate gluten-free flour.  

How do you like the hamburger meal?  That was my hubby's meal the other day.  The Crispy Potato Skins are here on my blog. They make a great substitute for fries.  I didn't picture the diet coke I gave my hubby as well.  There was one thing seriously missing and dear hubby picked up on it.  Can you guess what it was?


An IMPROVED VERSION?  You be the judge. :)

12 oz regular cream cheese, softened (375 g)
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix*, (560 mL)
1/4 cup almond flour, OR* (60 mL)
  almond meal
11/2 tsp baking powder (7 mL)
3/tsp baking soda (3 mL)
2 cups shredded Monterey Jack cheese (500 mL)
1 egg white
1 tsp water (5 mL)
Toasted Sesame Seed Topping:
3 tbsp sesame seeds, toasted (45 mL)

Preheat oven to 375°F (190°C). Grease 2 nonstick muffin top pans (with 6 large forms each).  In food processor with sharp blade or in large bowl with mixer, process cream cheese.  Add eggs, olive oil and vanilla extract; process well on low speed.  In medium bowl, combine Gluten-Free Bake Mix, page___, almond flour, OR almond meal, baking powder and baking soda. Add to cream cheese mixture and process until thickened.  Add cheese and process until incorporated.  Place 2 level ice cream scoopfuls in each form (use a spoon to scoop out the dough).  Using a frosting knife, smooth the surfaces and shape the buns. 

Glaze:  In small bowl, whisk egg white and water really well with a fork.  Using a pastry brush (or clean paint brush used for kitchen purposes), brush the tops of the buns (being careful not to go over the circumference).  Repeat once more.

Toasted Sesame Seed Topping:  In dry nonstick pan, toast sesame seeds over medium heat.  Stir while toasting and keep an eye on them as they burn quickly.  Sprinkle buns with toasted sesame seeds. 

Bake in oven 25 to 30 minutes, or until golden brown.  Cool and refrigerate; keep a few out as their texture changes in the refrigerator.  Nuke refrigerated buns briefly or toast them to enjoy again.

Helpful Hints:  *Use 2 cups (500 mL) Gluten-Free Bake Mix, page___ and  1/2 cup (125 mL) almond meal, OR almond flour for a slightly lower carb and lower calorie bun and make 2 extra buns (14 buns). If you do not have muffin top pans, line a large cookie sheet with foil and grease well.  Drop the dough onto the foil. Proceed as above.  You can slice these buns into 3 pieces for toasting.

Yield:   12/14 buns
1 bun/alternate amounts*
323.2/277.8 calories
14.6/12.6 g protein
26.2/22.7 g fat
6.0/4.8 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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