Burgers with Gluten Free Buns and Cocktail Party Food

I’ve never been a burger gal at any point in my life – veggie burgers and even raw burgers have always been just OK in my opinion, but this burger changed it all. It was definitely the whole package that sealed the deal for me. We ate them with a side of baked sweet potato fries and chipotle maple mustard dipping sauce. Oh my goodness! Yum.

This tasty dinner idea came to be after I stocked up on some ground elk meat at the local farmers market. A few days later while having dinner with my friend Marcy, she raved about these gluten free buns her mom has been making lately. Her, her hubby, and her mom all went gluten free a while ago and they are always trying new recipes. As she went on describing them I just knew I had to try them too. She gave me the link to the recipe on a wonderful blog I’d never heard of before. Maria’s Nutritious and Delicious Journal has lots of great recipes and ideas. I’ve only just started browsing but there’s lots to see! Anyway, here’s the recipe for her bread. The healthiest gluten free bread I’ve ever come across that is a good replica of regular bread.

A few notes about the bread first:

Make sure to follow the instructions exactly. Make sure to powder the psyllium and measure out the powdered amount. Must be egg whites as she says people were having problems with the yolks.
I formed it into 5 large buns for the burgers and they puffed waaay up! As you can see in my pics, they look like giant buns but actually, the tops were all hollow despite following the recipe to a T. Not like the ones she pictured and a lot of people have had the same result as myself. A lot of people also had problems with the recipe in general as seen in the comments section.
I’ll be trying it again but will not blend quite as long as I think that’s what caused the hollow bread. Will post about it again if I do!


1 1/4 cup blanched almond flour

5 TBS psyllium husk powder (no substitutes) 
2 tsp baking powder
1 tsp Celtic sea salt
3 egg whites (My eggs are medium sized on average)
1 cup BOILING water (or MARINARA – for more Tomato Basil Bread!)

Preheat the oven to 350 degrees F (I have a convection oven so for non-convection use 375 degrees F). In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined.  Add in the eggs and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.
Form into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk) or one large sub/loaf and place onto a greased baking sheet. Bake for 65 minutes. Remove from the oven and allow the bread cool completely.  Cut open with a serrated
 knife. Fill with desired fillings. Makes 5 servings. OPTION: Double the batch and bake in a small bread pan to make a PANINI!

Now onto a delicious savory appetizer that is perfect for the holiday season!

These cheddar salsa stuffed cocktail tomatoes are a healthy alternative to the possibly unhealthy food you may encounter at parties (or maybe you’re lucky and go to parties that have lots of clean food). Either way, I think these are a nice snacky addition to a party, or even great while watching a Christmas movie. And of course you can have a cocktail in one hand and a stuffed tomato or cucumber in the other!

You can check out my guest post recipe HERE at Cara’s Cocktail Party. You’ll find all kind of amazing healthy holiday food ideas there!

Shared at Allergy Free Wednesdays

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