Einkorn-Arrowroot Sandwich Buns

Einkorn-Arrowroot Sandwich Buns

Einkorn-Arrowroot Sandwich Buns

I continue to improve my Einkorn Sandwich Bun recipe in an attempt to make it whiter and to eliminate the “damp” feeling on the inside.  Suffice it to say I’m getting there.  With today’s experiment I got rid of the “slightly damp” interior that bothered my husband.  When cooled, these were not damp feeling inside (they are when hot however).  The coconut flour addition corrected that issue.

Also they are now lighter in color with the addition of a little bit of arrowroot powder.  Now I admit freely that this isn’t the lowest carb bread recipe out there folks, and clearly not suitable until you’re at or near goal weight.  But if you’re looking for a better low-carb yeast-tasting bread that is really, really good, you NEED to try this recipe.🙂   Even my husband ate one and said he could learn to eat this bread regularly.    Not suitable until Pre-Maintenance or Maintenance of the Atkins or Keto programs when slightly higher carbs are permissible.

For hot-dog buns, roll the 5 portions of dough into 6″ “ropes” and slightly press flat on the pan before baking.

Interior view

Interior view


1 tsp. dry yeast

1/3 tsp. real sugar (consumed by the yeast)

¼ c. very warm tap water

1½ c. almond flour

4 T. psyllium husk powder

2 tsp. baking powder

¼ tsp. sea salt

3 T. Einkorn flour

1 T. arrowroot powder

1 T. coconut flour

3 egg whites (I use ½ c.+1 T. carton variety)

2½ T. cider vinegar

½ c. boiling water (in addition to the warm water listed above)

DIRECTIONS:   Preheat oven to 350º.  Put a kettle of water on to boil.  In a small bowl dissolve the yeast, sugar and warm tap water.  Set aside while you continue.  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, add the proofed yeast mixture, stir to blend and add the mixture all at once to the dry ingredients.  Stir quickly with the fork, to make a uniform thick dough.  Now pour 1/2 cup boiling water over the top of the dough and with the fork, stir very quickly until it comes together into a uniform consistency.  Switch to a rubber spatula and continue to stir and fold as it thickens up to form a single ball of dough.

Spread evenly in the bottom of the bowl and with your rubber spatula portion off 5 equal portions (by eyeball) of dough. Scoop up each portion and roll in your palms into a round ball.  Place each ball on a non-stick, silicone-lined or oiled baking sheet.  Press them down slightly to about 1″ thick.  They don’t spread much during cooking.

Pop into preheated 350º oven and bake for about 45 minutes.  Cool partially before attempting to slice or they will get pack-y inside just like regular flour bread when sliced too hot.  Like all low-carb cakes and breads, I store these in gallon ziploc bags in the fridge.🙂

NUTRITIONAL INFO:    Makes 5 buns, each contains:

250 calories

17.24 g  fat

19.98 g  carbs10.12 g  fiber, 9.86 g  NET CARBS

10.46 g  protein

309 mg sodium



8 comments on “Einkorn-Arrowroot Sandwich Buns

  1. These are as near to perfect as I’ve tried! Passed the wheat-eater taste test, too. I used an Italian-grown ancient farro rather than order the einkorn in bulk, just yet. A tiny bit higher in carbs than I would like (blood sugar issues). I think i will try replacing the arrowroot with another tbsp of coconut flour to see if it will address that final bit of damp in the middle – although I must say, if I hadn’t struggled with that interior gumminess so much, in so many other experiements with Maria’s recipe, I probably would not have even noticed in these buns. These are excellent! Thank you!


    • So glad you like these, Jo. It’s the best I’ve made so far……but not giving up just yet. Keep me posted on your coconut flour increase results. I’m going to tackle it from the psyllium side. I’m convinced it’s the fibrous psyllium that is grabbing up the water and not allowing it to evaporate at all during baking, kinda like those plant-watering crystals do? Reason I think this is I lowered the psyllium one tablespoon and the center was a little drier. Next batch I’m backing off another tablespoon of psyllium to see what happens. I’m sure there’s a finite level past which will be a disaster on the texture and structure. I’ll keep folks posted here on my results, but I’m eschewing too much baking right now. Trying to back up to Induction levels of food intake. So be patient on those bread experiments. 🙂


    • Eggier tasting, I would agree. But I think it’s the psyllium in this. I’m going to keep reducing the amount of psyllium and see if that makes a difference. If not, I plan to tackle the eggs or water used. 🙂


    • Oh, I definitely concur. That’s why I’m slowly experimenting with using 1 T. less each time I make the bread, to see if I can find the “sweet spot” on that ingredient that will give me the elasticity it brings yet not that dampness. 1T. less last time was noticeable, but I’m not there yet. 😉


  2. These sound great but one question please. How do you store your flour and how long will it last before going bad after opening?


    • I only store flour, nut meals and whey protein in a typical 4-5# bag size in canisters on my counter or in my pantry. If I buy any in larger amounts, I store the balance in my chest freezer. Most will keep a year or longer in a freezer, so I never have any go bad. I just take out a canister’s worth when my canister is empty.🙂


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