The other night I made some delicious cilantro turkey burgers, and while I usually go sans bun, I was having guests over who I thought might miss out on the bread part of the burger (this, admittedly, can take some getting used to!). So I experimented with making a gluten/grain-free bun, and it turned out delicious! This is also a wonderful "bread" to spread with some raw almond butter for a snack, or replace in many other situations in place of conventional and inflammatory bread.
If you've been following my blog for some time now, you've read all about the inflammatory nature of gluten-containing foods, as well as know that for many, even whole grains can be inflammatory as well and lead to a host of issues, many of which relate to leaky gut syndrome (aka, increased intestinal permeability). With that in mind, try out this fantastic alternative!
Grain-Free Burger Buns
Adapted from paleoplan.com
Makes about 4 (tops and bottoms)
4 tbsp coconut flour
4 tbsp almond flour
4 tbsp melted coconut oil
1 tsp baking powder
1/2 tsp sea salt
Preheat oven to 350. In a large mixing bowl, combine dry ingredients (both flours, baking powder and sea salt) and mix thoroughly with a fork. Next, combine eggs and coconut oil separately. Pour egg mixture into flour mixture and mix. Line a baking sheet with parchment paper and grease it lightly with coconut oil or grass fed butter or ghee. Spread mixture evenly over baking sheet and bake for 10 minutes. You can either shape them into buns before baking, or make more of a flat bread and cut after they have cooled.