We have been baking and proofing variations of my gluten free breads for the kiddos for years, that is until I decided to try my hand at baking grain free breads with no yeast. Some turned out better than others (some were scary!) but nothing has even come close to the success of my clean-keto bread-buns! I am super excited to share this wholesome non-complicated ingredient recipe with you that ticks the health boxes and that doesn’t put you on a sugar spiking bread rollercoaster. My clean buns will give you a real bread mouthfeel and taste without the bloat and blah! Instead, I have used psyllium husk for plenty of fibre to feed your good gut buddies.
No need to proof these little babies, which will save you time in the kitchen because there’s zero yeast, which is much better for you – making you look like a baking hero! We love making variations of my basic clean bread recipe here such as cinnamon raisin (the kiddos fav they have toasted with their breakfast!) and we also make a rosemary olive.
Feel free to use whatever dried herbs your little heart desires. Aside from the kiddo’s cinnamon raisin buns we also do their cheese toasties in the oven with them too. Haven’t been able to find a burger bun that’s healthy enough? Well, here it is. I promise you that your kitchen will smell like a bread bakery without anyone ‘sniffing’ out the fact that you’ve just baked the healthiest, cleanest, fluffiest buns on the planet!
- 105g 1 Cup Almond Flour
- 110g 2 Eggs
- 33g ¼ Cup Arrowroot Flour
- 15g 1 Tbsp Coconut Oil
- 22g ⅓ Cup Psyllium Husk
- 12g 2 tsp Apple Cider Vinegar
- 7g 2 tsp Baking Powder
- 3g 1/2 tsp Unrefined Salt
- 180g 3/4 Cup Just Boiled Filtered Water
- Preheat the oven to 180C / 355F.
- In a standing mixer or handheld, on low speed, combine dry ingredients.
- On medium speed, add in the boiling water, then the eggs and finally the vinegar. Beat for approx. 30 seconds.
- Add in the oil and beat for no more than 10 seconds, or until just combined. Avoid over mixing. Bread dough should be of a soft Play-Doh-like consistency. Set aside for dough to thicken for 15 mins.
- Moisten hands (to avoid dough sticking) and separate dough into 6 equal round bun-shaped pieces. Lay dough balls onto a prepared baking sheet tray.
- Place tray on the lower rack of the oven and bake for 50-60 mins (oven times may vary). Check doneness by inserting a toothpick into the middle and/ or tapping the base of the bun, if hollow sound they are ready.
Variation: Add in a sprinkling of your favourite dried herbs into the dry ingredients for ‘herbed’ bread, or garlic powder or our kiddos favourite is to add in raisins and ground cinnamon for raisin-cinnamon buns.
Storage: Keep buns in the fridge for up to one week or freezer for up to two months. We prefer to always cut ours in half and toast them.