Paleo breads recipes are generally gluten free. That’s a plus. However, paleo breads generally feature nut flours that are obscenely expensive. That’s a minus…..a really big one!
Cost is the primary reason that we rarely eat paleo nut breads or any baked goods that use almond and coconut flour. I can’t justify spending $12/lb on flour to semi-satisfy a carb craving.
Yet somehow I found myself baking Almond Flax Sandwich Buns for our supper tonight. And they were really good. Surprisingly good in fact. Good enough to share the recipe.
If you’re looking for a gluten free sandwich bread that is rice free and corn free, this may be the perfect recipe for you.
Yield: 16 buns each 3″ – 4″ in diameter
- 1 lb. almond flour
- 1 1/4 c. ground flax seed (130 g)
- 2/3 c. unsalted shelled sunflower seeds (80 g)
- 2.5 Tbsp. baking powder
- 1/2 Tbsp. salt
- 9 large chicken eggs
- 6 flax eggs (6 Tbsp ground flax seed & 9 oz hot water)
- 1/2 c. olive oil
- With a fork, whisk the dry ingredients together in a large mixing bowl for one minute.
- In a smaller bowl, mix the 9 oz. of hot with 6 Tbsp. ground flax seeds and stir the slurry together for 1 -2 minutes.
- In yet another bowl, whisk the eggs until frothy. Add the eggs, oil and hit flax mixture to the flour and stir until all of the flour has been incorporated.
- Allow the “dough” to sit while you preheat the oven to 350 degrees. Cover two large cookie sheets with parchment paper and then spoon the dough onto the parchment paper in bun-sized dollops. The bread will not rise or spread very much so smooth the raw dough into the shape that you want, but don’t flatten them overmuch.
- Once the oven has heated slide the buns in to bake. Check the buns after 10 minutes or so and rotate the pans if they are not cooking evenly. The buns will be done once they are firm and only give a little when you press the middle of the buns with your fingers. That should take 20 minutes or so.