Einkorn - Arrowroot Sandwich Buns


  • 1 tsp. dry yeast
  • 1/3 tsp. real sugar
  • 1/4 cup very warm tap water
  • 1 1/2 cup almond flour
  • 4 TBL. psyllium husk powder
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 3 TBL. Einkorn flour
  • 1 TBL. arrowroot powder
  • 1 TBL coconut flour
  • 3 egg whites (or 1/2 cup + TBL egg whites from carton)
  • 2 1/2 TBL cider vinegar
  • 1/2 cup boiling water (in addition to the warm water listed above)

Preparation Instructions:

Preheat oven to 350 degrees.

In a small bowl, dissolve the yeast, sugar and warm tap water. Set aside.

Mix all the dry ingredients in a medium mixing bowl. Stir well to be sure it is uniformly mixed.

Mix the egg whites and vinegar in a small bowl with a fork. Add the yeast mixture and stir to blend. Add this mixture to the dry ingredients. Stir quickly with the fork, to make a uniform thick dough. Pour 1/2 cup boiling water over the top of the dough. Using fork, stir very quickly until it comes together into a uniform consistency. Switch to a rubber spatula and continue to stir and fold as it thickens up to form a single ball of dough.

Spread dough evenly in the bottom of the bowl and with your rubber spatula portion off 5 equal portions of dough. Scoop up each portion and roll in your palms into a round ball. Place each ball on a non-stick, silicone-lined or oiled baking sheet. Press them down slightly to about 1" thick. They will not spread much during cooking.

Bake at 350 for about 45 minutes. Cool partially before slicing. Store in fridge or freeze.

Breads / crusts / all-purpose flour mix