Gluten-Free Grain-Free Sandwich Buns

Gluten-Free Sandwich Buns

Gluten-Free Sandwich Buns

When you’re no longer eating wheat flour it makes it difficult to eat a normal sandwich.  I find I don’t want lettuce wraps ALL the time.  🙂  This sandwich bun is so tasty it has become my go-to low-carb bread.  I’m most pleased with this recipe and am finding the batter very versatile.  I’m getting a lot of happy feedback from my readers on this one, too!  This is actually just my Gluten-Free Grain Free Focaccia Bread batter made into a bun shape.  This bread has a very neutral flavor, a nice elasticity, nice top and bottom crust, and is not crumbly.  I enjoyed a piece hot from the oven with butter and it was amazing!  It makes GREAT sandwiches! No strong flax taste to drown out the sandwich filling!  Very neutral in flavor.  You can also make pizza crust from this batter.  🙂  This recipe is suitable once you reach Phase 2 OWL of Atkins and Keto diets.

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½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

OPTIONAL:  Spices of your choosing (or cinnamon/sweetener, for a sweet version) sprinkled on top before baking.

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Dip the batter onto the prepared pan in 9 equal piles (I used a ¼ c. measuring cup).  Spread it out into round bun shapes as evenly as possible with your rubber spatula or the back or a spoon.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop buns into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes.  When totally cool, store in plastic bag in refrigerator.  Slice each into a top and bottom for your buns.  These keep about 2 weeks or a little longer as a rule.  Can be frozen up to 1 month or so.

NUTRITIONAL INFO:   Makes 9 bi-valve buns, each contains:  These can be sliced laterally to form the thinner slices of bread for toasting and other uses, but the numbers below are for 1 whole sandwich bun (top and bottom).

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium



30 thoughts on “Gluten-Free Grain-Free Sandwich Buns

    1. I’m quite fond of this recipe, too, Mary. It is versatile and I’ve used it for sweet applications (fruit danish), pizza crust, loaves, rolls. So glad you liked it. 🙂

    1. I gives it a bread texture and bread taste. The almond flour, if used alone, will result in a drier, more more crumbly bread. You could up the almond flour 2 T. and add 2 T. coconut flour, but I don’t know what the results will be. Probably will make the bread taste a bit like coconut at the very least. Again, coconut flour is a drying flour. You just have to do what you are willing to do.

  1. I made these buns this morning and used them to make a much longed-for BLT for lunch. Thank you so much for this recipe! I can’t wait to try it as a pizza crust. My husband like it, too.

  2. Making these for my burgers tomorrow – I have tons of “shredded” mozzarella, the kind you find bagged. Will it be too coarse for this recipe, or will it just melt when it bakes OK?

    How can I use this in this recipe, if at all? ): I have a box and hand grater, and a good glass-jar blender and large food processor as options.

    1. I find when I use the coarse grated from Sams. it can make the buns a little “lumpy” on the surface if I don’t process the batter in my processor. If you want the surface of your bread to appear smoother, I’d process the batter 3-4 pulses. If lumpy doesn’t bother you, (doesn’t me) I wouldn’t bother. You could try it one way this time Emma and the other way next time and see which you like better. All aesthetics really, as I can’t find there’s a bit of difference in the taste done either way. 🙂

    2. I just use the coarse shredded kind myself. I made one batch where I processed it smaller but it wasn’t worth the extra effort to me. They still tasted the same. This is the only ‘bread’ recipe I make regularly anymore. 🙂

      1. Me, too, Valerie. I’m so glad you like it. The only other bread I do occasionally is my Individual White Bread when I really want a bland, white bread for a PBJ sandwich. 🙂

        1. Phew! I’m glad that the cheese should just melt into the batter. I’ll probably just stick it into the processor first, to mix it into the rest of the ingredients better.

          I finally got the cheeses required and am excited to try these or the entirely jack hamburger bun variety (I guess the lack of mozzarella is why those look less cheesey in the photos!)

          I did try and succeed (other than mildly underbaking) your sesame seeded floopsie variant that genaw tweaked with whey protein, but whipping and folding egg whites is really annoying. They lasted in the fridge great and even sliced laterally despite flattening after cooling.

          I just ground chia to try your individual white bread recipe, I’ve only done OMM variants and an oat fiber bread in the micro so far (tasted like a dumpling before toasting :B)

          So far the easiest and most gratifying LC bread recipes I’ve tried are maria’s sub / healthified bread (crisps and browns so well, and tastes like a cream puff shell!), and ginny’s low carb kitchen’s cheesy pizza crust (so easy! used up some wine I had and it had a great “dough” texture.) Besides the psyllium and yeast flakes and wine, it’s very similar to this focaccia recipe using parmesan instead of jack.

          carbwars’ biscuit recipe was very nice, too. They tasted like LIFE cereal. (all the low carb baking I’ve done besides cakes or carbquik-based items have tasted distinctly like something else… it’s weird but I don’t mind! 😛 )

          I shall post my results~ Love conducting kitchen experiments.

        2. 🙂 Better watch out or you’ll get so in to the experimenting you’ll be blogging on your own site before you know it!

  3. I just gave this recipe a try. I messed it up somehow. They didn’t rise hardly at all, definitely not enough to slice and they’re a bit dense in texture, but boy do they taste good. I’ve had two today, warm with butter served with some freshmade green soup. I put the rest away so I won’t just eat more!

    My guess is maybe not using the spatula to mix the dry ingredients in. I didn’t feel like I was mixing it well so I used the mixer again on the lowest speed. Or… perhaps because I used rings to keep them round. I know you said they didn’t need rings, but I’d recently bought some and wanted to try them out. 🙂

    Do you ever freeze this recipe after baking? Not that I think I’ll have to worry about not eating them in a week’s time… ha! Next time I’ll try it with the 1T oat fiber that just arrived a few days ago (after reading your posts regarding it). If I add that to the recipe, do I need to remove some of one of the other dry ingredients too?

    1. I’m glad you like the taste on these. Very neutral, huh?

      No need to alter the recipe. Just add the oat fiber to the dry ingredients on the list. I do all the time, as I think it improves the taste as I’m not sensitive to gluten at all. The mixer might have overworked the batter, but they don’t rise all that much for me either. Because of this, I often use TWO for a sandwich. 🙂 This bread will keep in the refrigerator for 3 weeks; I have frozen it successfully for up to a month.

      1. Very neutral. While eating with simply butter I could get the cheesy undertones, but it was a nice mild flavor. I am sure they’re going to be great as a sandwich!

        Oh, I’ve got a semi-random question for you. When I was younger, anytime someone in the family would get sick my mom would make soft boiled eggs served over buttered torn up toast. Its a very soothing dish, and one I’ve not been able to replace since going low carb. If you had to pick one of your bread recipes for use in something like that, which would you pick?

    1. Welcome, Joyce! I’m so glad you like my recipes. Makes the blog worthwhile to hear that from my readers. I try to keep my recipes really simple without giving up flavor. And you can probably count on one hand the recipes here that are over 7-8 net carbs per serving. Do enjoy browsing the over 650 recipes here now. This has been a 4-year labor of love.

  4. I’m confused you say to use a 1/4 cup and shape into a bun shape, then later you say to slice into 9 slices.

    1. Oops. Sorry I confused you. I’ve deleted the “slice into 9 slices” reference now. This batter can also be made as sheet focaccia bread and the text was copy/pasted onto the second recipe. I clearly missed this phrase when I edited out necessary changes in wording for the buns. I’ve corrected it in the instructions now. Thanks so much for pointing this out to me. Good thing I’m just a blogger and cook and not a professional editor, huh? 🙂

      1. No problem. I post crochet and knitting patterns and I’ve had that happen as well. I’m making a shopping list this evening.

  5. I really enjoy your recipes
    I can’t seem to find any of your recipes with Oat Fiber.
    I would really like to add oat fiber to this and your Focaccia Bread. I do wish you would give us a option of how much to use.
    I have a lot of oat fiber I would like to use.

    1. Connie, I actually DO use 1 T. oat fiber in mine, because I and my husband don’t have any grain/gluten issues. You could probably up that to 2-3 Tbsp., but I’d experiment there gradually, as you sure wouldn’t want to dry this bread out, and I’ve only used 1 T. to date in any of my batches. I think that tbsp. really adds to the flavor. But bear in mind with oat fiber, it will no longer be grain/gluten free and live up to its “name”. 🙂

        this is my all time FAV and I am never OUT of them………..I have 5xed this and make it on my muffin top pans and I eat a Hard egg sandwich each am.. and I toast them cut in 1/2… perfect… but i will next time add the oat fiber to see how that goes
        sending Healing thoughts and prayers your way..

  6. Peggy….what do you think of subbing oat fiber for the golden flax? That oat fiber sure gives a nice floury flavor in your cobbler recipe…

    1. Oat fiber sometimes dries out the final product if you put as much as 1/4 c. in recipes. I would try subbing no more than 2 T. oat fiber and then add 2 T. more of either the whey protein or the almond flour so you’re subbing a full 1/4 c. dry ingredients for that 1/4 c. flaxmeal. Let me know how that comes out!

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