I can’t take full credit for this recipe. My inspirational recipe was Maria Emmerich’s “Healthified Sub” recipe, to which I added a bit of Einkorn Flour, added 1½ tsp. of dry yeast for flavor and reduced the salt. Man, the house smells like a bakery while these things are baking! I just love the smell of yeast bread baking! These rise nearly double and have a very nice texture inside. They have the mouth feel of real yeast bread and even my picky husband likes them! They are simply DELICIOUS!! I got eight hot dog buns out of this recipe. Being made with psyllium, these are very, very filling. 🙂
It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in Pre-Maintenance or Maintenance due to the Einkorn Flour. If you are still in Atkins Induction or the first few weeks of your Keto diet, you might want to try instead my Induction Hotdog Buns. I order my Einkorn Flour from JovialFoods.com but some grocery stores carry it I am told. I order my NOW psyllium husk powder from Netrition.com.
If you want a lower carb bun, you can either reduce the Einkorn flour to 2 T. or just make Maria’s recipe as it is written. But DO add the yeast and pinch of sugar, as that adds a lovely yeast-y taste to these buns. 🙂
INGREDIENTS:
1½ c. almond flour
5 T. psyllium husk powder
2 tsp. baking powder
¼ tsp. sea salt (I used Himalayan Pink Salt)
1½ tsp. dry yeast
pinch of real sugar (consumed by the yeast)
¼ c. Einkorn Flour
2½ T. apple cider vinegar
3 egg whites
1 c. boiling water
DIRECTIONS: Preheat oven to 350º. Mix all the dry ingredients in a medium mixing bowl. Stir well to be sure it is uniformly mixed. Mix the egg whites and vinegar in a small bowl with a fork and add all at once to the dry ingredients. Stir quickly with the fork to moisten all dry ingredients. Pour the boiling water over the dough and using the fork, stir into a smooth liquid. Transfer to using a rubber spatula and continue to stir and fold as it thickens up. Portion off 8 equal portions using your spatula. Roll each portion in your palms into an oblong hot dog shape about 5½” long and 1″ wide. Place on a non-stick, silicone or parchment lined or oiled baking sheet. They don’t spread much, so be sure you are shaping them the size you want right now. Pop into preheated 350º oven and bake for about 40-45 minutes. Cool almost completely before attempting to slice these buns or they will get pack-y inside just like regular flour bread when sliced hot.
NUTRITIONAL INFO: Makes 8 hotdog buns, each contains:
154.37 calories
10.62 g fat
12.6 g carbs, 6.98 g fiber, 5.62 g NET CARBS
6.52 g protein
193 mg sodium
I noticed that the whole wheat Einkorn flour has substantially less net carbs per 1/4 cup that the all purpose version. Can anyone tell me if the whole wheat or all purpose Einkorn flour was used in this recipe?
I’m still using up my supply of the regular Einkorn flour. I haven’t purchased the whole-wheat variety yet.
These look great, with or without grill marks!
They really are GREAT buns. If you decide to try them, let me know how you like them!
Well, the day I baked these buns, I was baking hamburger buns and other shapes. But I was NOT planning on cooking hotdogs for lunch that day. So I just grabbed one from the fridge, shoved it in a sliced bun for a better photo than just a pic of the buns, empty. You weren’t supposed to notice.