Thursday, May 8, 2014

Amazing Turkey SANDWICH on a Sesame Seed Bun - Low Carb, Wheat/Grain & Gluten-Free

This evening it was hot when I got home from work, so I finally broke down and turned on our air conditioning. It has stayed pretty comfortable inside the house even with the outside temps getting a little toasty in the 80s and near 90 a couple of times. I decided to keep dinner simple and whipped up a quick batch of my Sesame Seed Buns. In case you haven't tried them yet, I will describe them in 2 words -- REAL BREAD! Oh, and 1 more word...AWESOME! I wanted to have just a simple turkey sandwich this evening. So, in less than 10 minutes I had my buns in the oven and 20 minutes later they were cooling off on a rack for a little bit. 

I stacked my sandwich with Boar's Head turkey (nitrite/nitrate free, gluten-free, etc.). I don't eat deli very often but when I do, I choose Boar's Head -- it isn't made with fillers or junk that so many others are made with. I topped my turkey with a slice of muenster cheese, sliced tomatoes, shredded lettuce and a bit of mayo. I was in complete and utter sandwich heaven. For most people, it's probably "just a sandwich" to them...but for a low carb, wheat, grain and gluten-free's pretty darn close to heaven! Well, at least it is for me. Don't get me wrong, I have no problem (and actually enjoy) rolling up meat and cheese by itself or rolling it up in romaine lettuce...but there is just something really satisfying about being able sink your teeth into bread that, well...tastes, feels and looks like real bread. And not your typical grain-free bread know, the kind we've all had or made before...that either tastes or feels like cardboard or has more the texture of a "quick-bread" like banana bread, etc....not "BREAD" BREAD! To make these easy peasy rolls, you only need a bowl and spoon (or rubber spatula) mixer, no beating eggs/egg whites, no boiling water. If you can stir, you can make this bread! If you haven't tried it yet...try it -- you can thank me later!  ;-)  Go ahead and "pack a sandwich for lunch", "eat your burgers on a bun", "pack a picnic lunch", or tuck one into your purse when you eat out and tell them to "hold their bun" while you whip yours out and "hold your own." There are a few photos and the bun recipe posted below. Enjoy!

WARNING: "REAL SANDWICH" ABOVE! (Disclaimer: No wheat or grains were harmed in the making of this sandwich).

P.S. -- My tomatoes are growing!  :-)

Sesame Seed Sandwich Buns


3 tablespoons coconut flour, sifted

3/4 cup blanched almond flour
3/4 cup golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
3 tablespoons granular Swerve Sweetener
3 large eggs
1/2 cup buttermilk
3 tablespoons olive oil 
1 to 2 tablespoons sesame seeds, optional (or substitute poppy seeds, etc.)


Preheat oven to 350 degrees F.  

In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.

In a small bowl, beat eggs, buttermilk and olive oil together. Mix wet ingredients into dry ingredients until combined and a dough is formed. Dough will be thick and slightly sticky. 

Lightly spray a nonstick muffin top pan with olive oil or coconut oil spray. Using a 4-tablespoon size retractable scoop, divide dough into the 6 muffin top cavities. Using slightly moistened finger tips, gently pat down to form patty-sized dough circles that fill the muffin cup. Top with sesame seeds. Let sit for 5 to 10 minutes for dough to rise slightly. Bake for 20-22 minutes or until light golden brown and done. Cool completely before slicing with a sharp serrated knife.



Unknown said...

Hi GG,

I've often wondered if you ever might do a cook book. That would be awesome!


Gourmet Girl Cooks said...

Hi Loretta,

I have considered it but haven't made any decisions yet. Maybe some day! :-)

Lynne W. said...

I would definitely buy your book. I often come to your website for my menus.

Thanks for all of the good recipes you post for us wheat belliers!

Anonymous said...

Would this recipe work if the sweetener was left out?

Unknown said...

I would buy it :-)

Luana said...

Lisa, you are killing me with your photos! This sandwich is just gorgeous!

Anonymous said...

Yay!! I finally succeeded in making the sesame seed buns that were absolutely delicious. I have been unable to find golden flax meal but I did find the golden flax seeds. I used my spice grinder and double ground the seeds. The first time I made them I used the black seeds. Just not the same. I am really enjoying your recipes.
Do you store the extras in the fridge?

Sally Asher said...

Thank-you for all your wonderful recipes. I just love these buns for breakfast, with soup and to make sandwiches - can't wait to try with sesame seeds on top!

Sage Ann said...

If I wanted to make this dairy free, would this sub be ok for the buttermilk?
- ½ Tablespoon lemon juice, white vinegar or apple cider vinegar
- Enough dairy-free milk to add to the ½ Tablespoon lemon juice (or vinegar) to equal ½ cup total liquid

Unknown said...

Made 2 batches of these buns today. All I can say is thank you, thank you, and thank you!
How do these do if they are frozen? Always would like to have some on stock.

Ellen Schulz said...

I made the buns today and they are awesome!

A few changes: I am dairy free and substituted 1/2 cup almond milk with 1 tsp. of lemon juice for the buttermilk, also subbed 1 Tblsp of maple syrup for the Swerve. I do not have a muffin top pan; I used parchment paper on a cookie sheet and used a 1/3 cup measuring cup sprayed with olive oil to measure out 6 nounds. The buns spread out and after baking/cooling I made an open faced turkey sandwhich spread with pesto. Delish!

I hadn't made them yet since I am dairy free, don't use specialized sweetners , and no muffin top pan or scoop. These easy substitutions made them work out perfectly!

Thank you!

Gourmet Girl Cooks said...

Hi Lynne,

Thanks so much -- glad you are enjoying my recipes -- that's why I post them. It would just seem plain selfish to enjoy them all by myself! :-)

Gourmet Girl Cooks said...

Hi Anonymous -- Yes, it would work fine. I add that only to give it the flavor of "regular bread". Feel free to leave it out or substitute your personal favorite! :-)

Gourmet Girl Cooks said...

Thanks, Loretta! :-)

Gourmet Girl Cooks said...

Thanks, Luana! :-)

Gourmet Girl Cooks said...

Hi Anonymous (who made the buns already)! Yay! So glad you like them. That's why I specify golden flax -- much less strong tasting than regular brown flax. Some people that don't like flax, simply don't like the stronger tasting brown variety and never give the golden a chance. So happy you are enjoying them. With the warm weather coming up...sandwiches will be on the table again...burgers and hot dogs can have buns!

As far as storing them...I have kept them on the counter for up to 5 days without any problem, but with the humid summer ahead, you might want to refrigerate what you can't use within 3 or 4 days. Some have told me that they froze them successfully, too. Thanks! :-)

Gourmet Girl Cooks said...

Hi Sally,

You are more than welcome. I'm so happy you are enjoying them. I think these open up the doors for so many other possibilities that I thought might be gone forever after going wheat/grain free. Enjoy them! :-)

Gourmet Girl Cooks said...

Hi Sage,

Yes, that should work just fine. I've had several people tell me they've done that successfully! I hope you enjoy them. Let me know how they turn out for you. Thanks! :-)

Gourmet Girl Cooks said...

Hi Elizabeth!

You are so very welcome! Some have told me that they have frozen them successfully -- I have not frozen any yet but would like to. You are right, it would be great to have some on hand. What you might want to do is put a couple in the freezer the first time you do so and pull them out a week or so later to see how they do for you. I'm so excited to have regular sandwiches again with summer coming up. While I love to cook - we all need a quick break sometimes! :-)

Gourmet Girl Cooks said...

Hi Ellen -- Yay! Several others who are dairy free told me they did the same thing and made a buttermilk sub using almond milk and lemon juice or vinegar. Others have also told me they successfully baked them on a baking sheet, too. Since you scooped them with the measuring cup (great idea by the way) -- were they fairly uniform in shape and size and did they not spread out too much? I'm so happy you are enjoying them! :-)

CyberSis said...


Bringing your own bun is a great idea! We're invited to a picnic in a couple of weeks and I plan to do just that. The hotdogs will be supplied by the host, but I may bring my own (Applewood grass-fed) hotdogs, too. ;-)

Gourmet Girl Cooks said...

Hi CyberSis! Great idea for you too at bringing your own hotdogs! It is convenient and easy enough to do and at least you know what's in it.

I look forward to using these buns throughout the summer and beyond! :-)

Jade said...

Made these last night and they are great. I , too, am wondering about freezing them. They are so easy to make and satisfy the need for a sandwich. Thanks for the great recipe.

Gourmet Girl Cooks said...

Thanks, Jade! So glad you enjoyed them. I need to freeze a couple for a bit to see how they do when thawed. A few others have told me they've frozen them successfully though! :-)

Anonymous said...

can this be baked in a loaf pan if I don't have a muffin top pan? how long would it bake?

Gourmet Girl Cooks said...

Hi there,

I'm not sure. I am working on a bread recipe that is similar. You probably will not get enough rise in a loaf pan. Others that don't have the pan have scooped the dough onto a cookie sheet and shaped them with damp fingertips and baked them successfully that way. Hope that helps! :-)

Anonymous said...

Hi, i really like your recipe for the bun.I'm eating low carb for 1,5 years now, and i'm always on the hunt for good buns. I have read the recipe twice, but i cannot seem to find a carb count for it.As i'm really sensitive for carbs i still needf to count them.Could you give me the carb count for the buns?


Gourmet Girl Cooks said...

Hi Natalie,

They have about 4.5-5 net carbs. In the future, you can figure it out using an online calculator very easily liked this one (I use this)

With all recipes, if you use a different ingredient or amount, that changes this way you know exactly what it is based on how you made them or based on how many servings you get. Hope that helps! :-)

905lovestostamp said...

What would you recommend that is low-carb to substitute for coconut flour? I hate the taste of coconut, don't mind coconut oil or coconut milk.

Your recipes are AMAZING, I just need help with this so I can make low-carb baked goods and manage to eat wheat-free and as grain-free as possible. I do still eat quinoa sometimes and a bit of rice, but mainly quinoa. Fell off the wagon totally and now need to climb back on... I think it will be your recipes that will keep me here... Hoping you can help with this substitution.

I'm so impressed, I too would definitely buy your cookbook and am so grateful you have this blog, I've subscribed since the day I found you, wouldn't miss an update, ever!!! I'm one of your biggest fans, but I rarely bake and am chronically ill, hoping I can find the energy to bake and stay with this way of eating...

Bless you!!!


Anonymous said...

Thank you! This is the best sandwich recipe. I make several batches at a time and freeze. I follow Wheatbelly diet and I just love being able to have a sandwich or hamburger with the bun!!

Gourmet Girl Cooks said...

Hi Anonymous,

Thanks so much! I am so happy you are enjoying them. It really is nice being able to have a simple sandwich or being able to enjoy a burger on a bun, isn't it! It definitely made my wheat-free life much easier and enjoyable! :-)

Anonymous said...

I don't know the chemistry behind buttermilk but I'm wondering if homemade kefir would be an acceptable substitute for buttermilk or would I still need to add some lemon. Anyone know? ~Debbie

Gourmet Girl Cooks said...

Hi Debbie,

I answered your question on Facebook a little while ago. Let me know if it works for you. Maybe someone else will chime in. :-)

Carolyne said...

I just made these last night and they are great. I only used 2 tbsp of sweetener. I put them in the fridge for the night and cut them this morning. Had an egg salad sandwich for breakfast. Looking forward to a tuna sandwich tomorrow! Thanks GG

Gourmet Girl Cooks said...

Hi Carolyne,

I'm so happy you like them and are enjoying them.

Isn't it GREAT to enjoy a real sandwich for a change? Sometimes it's the simple things that make us happy and it's nice to be able to make a simple sandwich when you are in the mood. So glad you are enjoying them and thanks so much for letting me know! :-)

Nicole said...

Thank you for yet another amazing recipe! I haven't commented on everything that I've made, but absolutely everything has been a winner (and most everything has passed the kid test too-- hello, enchiladas--no easy feat!). We loved these. Great texture, held together, and taste great. Made turkey sandwiches like pictured and plan to use them for burgers this weekend too. We are such BIG fans of yours!!

Gourmet Girl Cooks said...

Hi Nicole,

Thanks so much for the kind comments. Passing the kid test for anything is always a great moment. When my daughter was little she would go on jags for weeks and months and only eat a few things over and over again. The enchiladas are one of my favorite too. I just finished up my last sandwich bun yesterday...I need to make more. It's funny how a simple turkey sandwich seems so special again isn't it. So happy you are enjoying the recipes. Thanks! :-)

Unknown said...

How would you make these nut free? I love the taste, but the almond flour bothers my belly.

Gourmet Girl Cooks said...

Hi Susan,

Some folks substitute ground sunflower seeds (sunflower seed flour) for almond flour. I'm not sure if that would work in these but it might be worth trying. :-)