I just made this recipe for the second time. The exact recipe that I used is here.
These buns are good… if a little odd. They’re definitely buns, they look like potatoes, and their texture is somewhere between a roll and Yorkshire pudding or American pop-overs. They’re light and airy (with a sort-of-wheaty flavor) and an excellent substrate for sandwichy things. Think egg salad, chicken salad, or hot dogs, even.
Why did I make them the first time? Curiosity, honestly. Why did I make them the second time? I really miss egg salad sandwiches. These are perfect.
Psyllium husk buns
- 1 1/4c almond flour
- 5 tbsp psyllium husk powder
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp apple cider vinegar (I use Bragg’s)
- 1 1/4c boiling water
- 3 egg whites
- Heat the oven to 350ﾟ. Set the kettle to boil. Mix the dry ingredients in a medium mixing bowl.
- Beat the egg whites and vinegar together until combined. Add the egg white mixture and boiling water to the dry ingredients and beat with a hand mixer for 30 seconds. Do not over beat. It will be weird and slightly sticky.
- Portion into eight 1/3-cup blobs. Moisten your hands with cold water, shape into a ball, and place on a silicone mat on a baking sheet. They remind me of motzo balls to an uncanny degree. You can add sesame seeds to the top of these, but I found it didn’t add a whole lot.
- Bake for 50 minutes on a lower rack. These will puff up significantly, so make sure there’s no rack directly above them. They may also bake together, but just pull them apart. They’re done when you turn them over, tap on the bottom, and they sound hollow. Let them cool on the baking sheet.
That’s it! Do yourself a favor and be sure that they’re cooled completely before you cut them open. And also use a thin, serrated knife to cut these through. I have what my family calls a tomato knife which is a very finely serrated, thin, flexible blade. Works perfectly.
Store leftovers in a zip-top bag on the counter for 3-4 days or in the refrigerator for up to a week.
Enjoy. Maybe like this:
Favorite tools in this post:
- Half sheet pan – fits perfectly in every oven, use for cookies, roasting two chickens at a time, or holding dozens of jello shot cups…
- Silicone baking mat – Yes, this one by Silpat is more expensive than others, but it’s the one I’ve owned for eons and has never let me down.
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