These gluten free “Buns in a Bowl” cook in just 40 seconds in the microwave.
This is a sturdy bread bun that I created just for eating burgers, but they’d be great for regular sandwiches. I needed a bun that could hold up to all the fixins’ my family loves in a burger — a thick and juicy patty, lettuce, tomatoes, avocados, onions, and pickles.
To make them bun-shaped, I used an ordinary cereal bowl. This is also a good size for sandwiches, although if you want a more traditional shape to your bread, you can use a container like the one pictured below.
I don’t usually microwave plastic containers, so if I want a larger piece of bread (larger than what my cereal bowl makes), I use a larger bowl or plate.
This recipe makes eight buns, enough for four burgers or sandwiches. If you’d like my recipe for juicy burgers, click here.
I included my easy, step-by-step process below. My complete recipe is at the bottom of this post. For THMs, this is an “S” recipe.
Give it a try and let me know what you think. 🙂
Here’s how to make it:
In a small mixing bowl, place almond flour, flaxseed meal, baking powder, truvia, salt and nutritional yeast. Adding a sweetener is completely optional, but I find I like this bread better with just a hint of sweetness. I had truvia packets on hand so that’s what I used here (one packet), but you can use stevia, THM sweet blend, or your favorite brand of sweetener.
Next, mix in some melted butter.
I mix in the eggs last — and separate from the hot melted butter — so that they don’t scramble in the hot butter.
You don’t need a whisk to mix this together. A fork will do just fine.
Let the batter sit for a few minutes to allow the almond and flaxseed flours to soak up the liquid and thicken up a bit.
One of my favorite — and most used — kitchen gadgets is a cookie scoop. I have many different sizes. For this recipe, I used a two-tablespoon scoop. One scoop is the perfect amount for one bun. As you can see below, I slightly underfill the scoop in order to keep the buns slightly thin. For taller/higher buns, fill the scoop to the rim (and maybe even a bit above the rim).
Spread the batter evenly in the bottom of a cereal bowl. It doesn’t look like much now, but once cooked, it’s the perfect size to hold a burger.
Microwave on high for 40 seconds.
Flip the bun out of the bowl and onto a plate to cool.
Continue cooking the buns until all the batter is used up. Depending on how full you fill your scoop, you can get anywhere between six and eight buns.
Add your favorite burger fixins’ and ENJOY! If you’d like my recipe for juicy burgers, click here. 🙂
- ¾ cup almond flour
- ½ cup flaxseed meal
- 1 tablespoon baking powder
- 1 packet truvia
- 1 teaspoon salt
- 2 teaspoons nutritional yeast
- 6 tablespoons butter, melted
- 2 large eggs
- Place the almond flour, flaxseed meal, baking powder, truvia, salt and nutritional yeast into a small mixing bowl. Stir to combine.
- Add the melted butter; stir.
- Add the eggs; stir to combine. Let the mixture sit for a few minutes.
- Place two tablespoons of batter in a cereal bowl.
- Microwave on high for 40 seconds. Flip the bun out of the bowl and onto a plate to cool.