One of the things I think about constantly is how to eat like a “normal” person. Being diabetic, finding substitutes for regular food is pretty tough. One of my issues is eating burgers straight from the plate, because bread (buns) is one of the foods which boosts my blood sugar - a LOT.
So I’m always on the lookout.
One day I watched a youtube video on how to make bannock. For those who don’t know, it’s a bread(ish) kind of thing. I began tinkering.
First off, I substituted almond flour for all-purpose. The carb count is much lower. But it doesn’t absorb liquid like regular flour does. So I tried half-and-half. Still too moist, so I kept adding more and more flour until it looked like what I saw in the video. Keeping the story short, there was almost as many carbs in my bannock bread as there would be in a burger bun.
I wasn’t about to call it quits, yet. Bread is one of my favorite things to eat, and cutting it almost totally out of my diet is really tough. There had to be a good recipe using almond flour.
Ta-dah!
Finding it took a lot longer than I’d anticipated. I doubled the recipe and divided the batter in four and made four almond bannock buns. Here’s what I came up with:
2 cups almond flour
4.5 t baking powder (I’m going to try 5 in my next batch)
1/2 t salt (a little less, because I don’t like a lot of salt)
Thoroughly mix those dry ingredients together.
3 eggs
1/2 c Greek yogurt (or sour cream)
Mix those into the dry ingredients. If it seems too sticky, keep in mind this is a very sticky dough. With experience you’ll be able to tell if it’s still too sticky. If so, try adding some powdered Parmesan.
I lined an 8” square glass pan with parchment paper, divided the dough into four and tucked each into a corner. In my convection oven I baked it for 30 minutes at 325.
The result was incredible. The texture was akin to corn bread, but less crumbly. They’re not quite like a burger bun, but is a pretty good substitute. I mixed in some bacon bits (my wife didn’t like that, but I did), and we had bacon cheese burgers that night.
It was wonderful!
When I calculated the carbs, each bun came out to 13 (and a quarter, so what). Though that’s not a huge improvement over a regular hamburger bun (usually 20-30, depending on the brand), most of them in my buns come from almonds. That’s a huge improvement all by itself, even if the numbers matched.
Then I made a loaf(ish) batch.
I’m eating BREAD again!
Praise God!
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