Panini per burger senza glutine, paleo e keto (soffici come nuvole!)

Ingredienti

• 2 teaspoons active dry yeast
• 2 teaspoons maple syrup (or honey, to feed the yeast (pssst! no sugar will remain post bake)*)
• 120 ml water (lukewarm between 105-110°F)
• 168 g almond flour ()
• 83 g golden flaxseed meal (finely ground)
• 15 g whey protein isolate
• 18 g psyllium husk (finely ground)
• 2 teaspoons xanthan gum (or 4 teaspoons ground flaxseed meal)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon ground ginger
• 1 egg (at room temperature)
• 110 g egg whites (about 3, at room temperature)
• 56 g grass-fed butter (or ghee, melted and cooled)
• 1 tablespoon apple cider vinegar
• 58 g sour cream (or coconut cream + 2 tsp apple cider vinegar, at room temp)

Preparazione

1. 1

   --- For the paleo & keto burger buns ---

2. 2

   See recipe video for guidance on keto yeast breads. And check out the post for deets, tips and possible subs!

3. 3

   Line a baking tray with a baking mat or parchment paper. Set aside.

4. 4

   Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).

5. 5

   Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.

6. 6

   Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.

7. 7

   Divide dough into 6-8, shaping them into rounds using lightly wet hands. Cover with lightly oiled cling film (saran wrap), cover with a kitchen towel and place in a warm draft-free space for 40-60 minutes until the buns have substantially increased in size (see post for pics!). How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that you do need a bit extra warmth than traditional gluten doughs (I like placing the tray on top of my oven!).

8. 8

   Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.

9. 9

   Bake for 25-30 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the buns.

10. 10

    Allow to cool completely for best texture, but you can get away with waiting just 15-20 mins for fresh warm buns!

11. 11

    Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!