top of page

Super-easy protein rich gluten-free buns

Updated: Apr 15

I decided to make mini burgers for family for dinner yesterday. I don't know if you have a similar struggle like I have, but I simply can't find burger buns at the stores in Estonia that I am ok for my family to eat. They are filled with emulsifiers, preservatives, stabilisers, sugar, wheat gluten etc., which do not add any nutritional value to the food and disrupt our gut microbiota.

Healthy gluten-free protein rich burger buns

So I chose to make my own buns and by chance I found a really easy recipe, that can be used for buns, for bagels, for sliced bread, in however shape you want to eat it. I wasn't sure would this recipe really work, but it did.

Super-easy protein rich gluten-free buns


Makes 6 small buns

  • 1 cup of Greek yoghurt

  • 2 cups of almond flour

  • 1 egg yolk

  • Sesame seeds, linseeds, sea salt, sumac for sprinkling

  • Butter for greasing the baking sheet

You can mix your own herbs in the bread mixture as well, like oregano for example. Or add finely chopped sun-dried tomatoes, olives. I added some pumpkin seeds and sunflower seeds, but it's not needed.


Preheat the oven to 175C (300F). Put a baking sheet on the baking tray. Grease it slightly with butter.

Mix together Greek yoghurt and almond flour.

Separate the egg white from egg yolk. Whisk the egg yolk in a bowl.

Mix the seeds and salt in a bowl (if you don't have sumac, you can omit it).

Roll the buns from the dough, roll them in egg yolk and then sprinkle the seeds and salt mixture on top.

Bake in the oven for 25 minutes. Take out and cool down before using.

How I assembled the burgers?

I made patties from Liivimaa lihaveise minced meat, added fried onion, garlic, oregano, egg, salt and pepper.

I fried quail eggs, cut slices of tomato, smashed an avocado with lemon juice and added Romaine lettuce leaves as salads. I did not add cheese this time, but you can add grated or a slice of cheese as well to the burgers.

Healthy homemade burgers

37 views0 comments


bottom of page