Yeast Version

1.   Start by blooming your yeast. Into a small bowl pour the warm water and add the dry yeast and inulin. Stir and set aside for about 20 to 30 minutes. Watch for small of yeast bubbles on the surface

2.   Place a sieve over a large mixing bowl, to which you add all the dry ingredients: the fine almond flour, coconut flour, lupin flour and salt. Aerate by stirring to pass the dry ingredients through the sieve. Toss in the psyllium husk directly into the bowl as it will not pass through the sieve. Whisk to combine

3.   Into a measuring cup or small bowl pour the boiling water and oil. Stir and pour into the bowl with the dry ingredients, stirring immediately until well combined. Rest for 5 minutes to cool the dough slightly. Pour in the bloomed yeast water. Stir or fold until well combined. Place a tea towel over the bowl and place in a warm place to rest for 1 hour

4.   Divide the dough into 4 equal sections (about 156 g (5 ½ oz) each quarter). Without compressing the dough, gently shape into elongated hot dog buns or round for hamburger buns. To even out the hot dog shape, you can gently roll and lengthen with your fingers. Sprinkle with the OPTIONAL seeds if desired

5.   Place each roll onto a baking sheet and transfer to the middle position of a preheated 370 F or 188 C oven. Bake for 70 minutes. Remove from oven and let cool completely

Baking Powder/No Yeast Version

6.   Place a sieve over a large mixing bowl to which you add all the dry ingredients: the fine almond flour, coconut flour, lupin flour, baking powder, Lakanto and salt. Aerate by stirring to pass the dry ingredients through sieve. Toss in the psyllium husk directly into the bowl as it will not pass through the sieve. Whisk to combine

7.   In a measuring cup or small bowl pour in the boiling water, oil and apple cider vinegar. Stir and pour into the bowl with the dry ingredients, stirring immediately until well combined. Rest for 5 minutes to cool the dough slightly

8.   Divide the dough into 4 equal sections (about 156 g (5 1/2 oz) each quarter). Without compressing the dough, gently shape into elongated hot dog buns or round for hamburger buns. To even out the hot dog shape, you can gently roll and lengthen with your fingers. Sprinkle with the OPTIONAL seeds if desired

9.   Place each roll onto a baking sheet and transfer to the middle position of a preheated 350 F or 177 C oven. Bake for 70 minutes. Remove from oven and let cool completely