The past week I got a surprising amount of comments asking for a Yeast Free Bread. Which reminded me that a few years back I created a few lovely and SIMPLE grain free breads.

These hamburger buns are incredible considering the few ingredients they use. Every time I make them, I’m shocked by how perfect they are, especially being on the low-carb side of things. They have a beautiful soft crust, and they’re just as soft on the inside, but also super airy and slightly chewy. Plus, no yeast! If you can’t find baking ring molds, also called English muffin rings, feel free to use mini springform pans instead.

While I enjoy more complicated mind blowing recipes- there’s also a special place for recipes like this one! Just a few ingredients needed & great results every time!

No Flour Grain & Yeast Free Hamburger Buns.

Yield: 6 Buns

Author: Brittany Angell

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These hamburger buns are incredible considering the few ingredients they use. Every time I make them, I’m shocked by how perfect they are, especially being on the low-carb side of things. They have a beautiful soft crust, and they’re just as soft on the inside, but also super airy and slightly chewy. Plus, no yeast! If you can’t find baking ring molds, also called English muffin rings, feel free to use mini springform pans instead.

Ingredients

4 large eggs
431 grams cashew butter or almond butter (about 1 1⁄2 cups)
84 grams raw honey (about 1⁄4 cup)
2 tablespoons lemon juice or apple cider vinegar
2 teaspoons vanilla extract
3⁄4 teaspoon baking soda
1⁄4 teaspoon kosher salt

Instructions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Spray the insides of six 4-inch ring molds with nonstick spray and place them on the baking sheet (see Notes).
In a large bowl, using a hand-held electric mixer, whip the eggs until frothy and fluffy, about 2 minutes.
Stir in the remaining ingredients and mix well, until the batter is smooth and thoroughly combined.
Pour the batter into the ring molds, filling each about halfway.
Bake for 20 minutes, until a toothpick inserted comes out clean. Allow to cool for
20 minutes before removing the molds.

Notes

If you don’t have enough ring molds or mini springform pans

to bake all 6 buns at once, divide the recipe in half and make the second batch of dough while the first batch is in the oven. Baking soda reacts quickly when added to liquid, and you want that reac- tion to happen in the oven, not on your kitchen counter.