sandwich rounds/buns/english muffins: a versatile grain free bread recipe

these buns are flexible for many different uses, from hamburger bun to english muffin to sandwich bread, you’ll find many practical uses out of it.

The time has come. I’ve been hoarding this recipe long enough. I actually haven’t been hoarding it, I’ve been caught up in ~life~ (aka job, pandemic feelings, you know the dealio) and thus I haven’t got around to preparing it…until now. This recipe is sososososososo exciting. It’s an extremely versatile, or flexible, for lack of another word, simple bun recipe. 

As you may already know, I have a grain free bagel recipe up on my site already. However I decided to go back in and test and tweak it a bit, which eventually lead me down the sandwich round rabbit hole, and thus, here we are. Sandwich rounds a plenty, as you can see from the photos below.

That is to say, this recipe will leave you with a good stock of sandwich rounds or buns you can easily freeze– I stack mine in a large and tall mason jar, they happen to fit perfectly inside– I’ll  keep some pre-sliced and some not, and then pop one out of the mason jar any time I need one. They defrost on the counter quickly, but you can also throw them in the microwave for 10 seconds to get them softened, or else put them directly in the oven from frozen to get them toasted.

Now, let’s talk about these buns, shall we? I mean, I really wasn’t sure how to “title” this recipe and I am open to any and all opinions: are these sandwich rounds? Are they hamburger buns or buns of another variety? Are they english muffins??? I think the short answer is: yes. All those things. They are all those things, it just depends how you ~choose~ to use YOUR buns! These will make fantastic sandwich rolls, whether that be a hamburger, a sloppy joe, a pulled pork sandwich, or something less saucey and messy like a BLT, a tuna melt, a stacked turkey sandwich, or perhaps even a chopped egg salad sandwich (I like to present yalll with some options). Alternately (I’m not done, more options), you could eat one for breakfast and make your very own egg mcmuffin — yup, I know I did, and it was lit. You can also keep it simple and treat it like a regular ol’ english mcmuffin, and slather some butter and homemade jam on top of it. Or if you’re feeling frisky, make that peanut butter and honey. I think you get the idea.

I also included two photos below of the sandwich rounds in action, in two different usage situations: a grilled cheese and artichoke sandwich, using a sandwich roll with poppyseeds (soooo good), and a plain one, toasted for breakfast with the aforementioned pb (crunchy variety) and a drizzle of honey.

One more note when it comes to these sandwich rounds: I also tested these in two different types of trays, although my preference is the silicone whoopie pie mold that I purchased off Amazon (you can find it here), I also like the jumbo muffin tray as a good option to create a larger, or thicker, sandwich round if you prefer that (check out the jumbo muffin tray here) – I prefer them to be a bit thinner, hence why I love the whoopie mold, but the jumbo muffin tray is a really good option if you don’t already own the silicone mold, you don’t necessarily need to go out and buy one. The muffin tray simply allows for thicker sandwich rounds or buns because there is a larger cavity for batter, so I tend to fill them a bit more and thus they’re able to puff out a bit more too, so this is something worth noting depending on your goals for these sandwich buns and if you want a thicker, bigger sandwich bun, then perhaps opt to use the large muffin tray– both will be pictured below.

I’m sharing the recipe below finally, and I’d love to see how you choose to eat them. Tag me in your photo, you can find me on IG @grainfreee and Facebook for more.

A few related recipes if you’re looking for some delicious grain free recipes:

• GRAIN FREE BAGELS (the OG recipe)
• THE ORIGINAL GRAIN FREEE GRANOLA BAR RECIPE 
• HOMEMADE ROSEMARY CRACKERS (almond flour)
• MINI RAISIN BANANA BREAD (coconut flour)

sandwich rounds/buns: ingredients

• 2 cups of almonds flour
• 2 tbsp of apple cider vinegar
• 1 tsp of baking soda
• 4 eggs
• 1/4 cup of butter
• 1 cup of dry curd cottage cheese (sub 24-hour-dripped SCD yogurt or plain thick, greek yogurt for the same results)
• 1 tbsp of honey
• poppyseeds, sesame seeds, or everything but the bagel spice for seasoning (optional)

sandwich rounds/buns: how to

1. Mix the almond flour, baking soda and dry curd cottage cheese in a food processor on high.
2. Proceed to mix in the apple cider vinegar, melted butter, honey, and finally eggs, blending until smooth and well-combined.
3. Now remove the blade from the food processor, and you can make these sandwich rounds/buns in either a bun/”whoopie” pan (I have a silicone one I purchased off Amazon that I love, you can check it out here), or you can make these in a jumbo-sized muffin tray (this is the one I use/love)– see photos for both options below. Please note, these turn out best in terms of shape/form if you use one of these two molds, as opposed to just plopping them down on a baking sheet directly, which I’ve also tried– if you make small rounds on a baking tray, you end up with a more crispy flatbread that would work well for pizza, for example.
4. For the whoopie silicone mold, you’ll want to use approximately 2 + 1/2 tbsp of batter per bun, and you can use around 3 tbsp of batter for the jumbo-sized muffin tray for a larger, thicker bun. Next, you can opt to sprinkle poppyseeds, sesame seeds, Everything but the Bagel spice on top, or else, leave them seed-less!
5. Once ready, bake in a preheated oven at 350 for 15-17 minutes. Allow to cool completely before removing from trays. Store in fridge or freezer, they freeze extremely well and you can pop one out for a breakfast sandwich, lunch, dinner bun (think: garlic bread, or even better, cheesy garlic bread) etc. The possibilities are endless!