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Preheat your oven to its lowest setting for 5 minutes then turn your oven off. This is just to create a warm environment for the dough to rise.
Combine warm water (110-115F or 44-45C), inulin or honey and active dry yeast in a bowl or 2 cup Pyrex measuring cup and stir or whisk until combined. Set aside to let proof while you work on the dry ingredients.
Add psyllium husks, whey protein powder, oat fiber, coconut flour, almond flour and salt to a food processor and pulse six to eight times to thoroughly combine.
Add the egg whites and olive oil and pulse another six to eight times so that the texture is what you would expect for a pie crust.
With the food processor running, pour the proofed yeast water into your dough. Do not over process -- mix only until combined. The dough will look very "soupy" at this point.
Transfer the dough from the food processor to a bowl and allow it to sit for 10 minutes. This will allow the dough to firm up a bit, making it easier to shape your buns.
With wet hands, gently form the dough into four balls (six if you're doing sliders) and place them on a baking sheet lined with parchment paper or a silicone mat. Do not overwork the dough and do not press it down. You want them buns to be ball shaped at this point.
Place the buns into your warm oven for one hour. During this point, the leavening of the yeast will be fighting the weight of the dough and the dough will flatten and expand into hamburger sized buns.
Remove the buns from the oven and then preheat the oven to 350F (177C).
Return the buns to the oven and bake for 50-60 minutes. You may want to tent the buns with aluminum foil at the 30 minute mark.
Remove the buns and allow them to rest for at least one hour before slicing.