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Beer Burger Buns

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RECIPE

Servings: 8 buns       Prep Time: 1 1/2 to 2 hours     Cook Time: 15-17  mins

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1 1/4 cup (150g) Vital Wheat Gluten
2/3 cup (80g) Lupin Flour
1/2 cup (37g) Oat Fiber
2 tbsp (30g) Confectioners Swerve or sweetener of your choice (use the amount you prefer)
1 tsp Salt
1/2 tsp Xanthan Gum

2 tsp Baking Powder

1/2 tsp Baking Soda

1/16 tsp Ascorbic Acid*
1 1/2 cup Low Carb Beer (between 125 F - 130 F)
1 tbsp (12g) Instant or Quick Rise Yeast
1 tsp Honey (to activate the yeast)
2 tbsp (28g) Softened Butter
2 large Eggs, room temperature and lightly beaten

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Special Equipment:
Kitchen Aid Stand Mixer or Bread Machine

Hamburger Bun Pan

Preheat your stove to 350.

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Begin by mixing your dry ingredients: vital wheat gluten, oat fiber, lupin flour, salt, xanthan gum, confectioner swerve, baking soda, baking powder, and ascorbic acid in a bowl then set aside.

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Next, pour the warm beer into your machine bread pan or stand mixer bowl. Sprinkle in the yeast, add in the honey, and then stir it.

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Lastly, pour in the eggs, butter, and flour mixture. If using a bread machine, allow the dough to mix and knead to completion. If using a stand mixer, mix and knead this dough with the paddle attachment for the first 4 minutes and then switch to the dough hook for the last 4 minutes.

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When the dough is done kneading, divided it evenly into 8 pieces, then roll them into a ball and place them into a burger bun pan. If you don’t have a burger bun pan, use 2 large muffin pans or a cookie sheet and place each bun directly next to each other.

Bake them in an oven preheated to 35oF for 15 to 17 minutes.

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Cover loosely with some oiled Saran Wrap or a damp clean dish towel and let them rise until they have doubled in size. This could take 45 minutes to 1 1/2 hours depending on what method you use for rising.

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*You don’t have to add Ascorbic Acid, but it will keep the bread fresher longer.

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**If you don’t want to make beer buns, just replace the beer with water.

 

Nutritional Facts for 1 Beer Burger Bun: 153.9 Calories, 5g Fat, 2.5g Net Carbs, 20.2g Protein.

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