Paleo Newbie

Paleo Small Buns/Cowboy Biscuits Recipe

Trina
easy gluten-free and paleo recipe to make small buns
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Here’s a simple little recipe to quickly whip up a small bun for your pork or beef sliders using paleo-approved ingredients.

This very easy recipe produces a small paleo and gluten-free biscuit you can cut in half and use as a bun to pile on the beef or pork for a slider. And yes, I’ve got the perfect recipe for the pork: Paleo Barbecue Pulled-Pork Sliders.

Before you try this recipe I want to be clear these buns more closely resemble biscuits in density and texture – they are not a light and fluffy wheat bun clone!

This one will work well as a sturdy holder for paleo sliders, or as a “cowboy biscuit” all by themselves. 

These buns are on the small side – ideal for slider-sized sandwiches such as this Paleo BBQ Pork Slider (recipe here)

Personally, I prefer to use my Paleo Tortilla recipe as a wrap when creating any kind of paleo “sandwich” for my meals.

I know some people will find this recipe useful, but I just want to be sure everyone understands this recipe will not duplicate the texture and taste of a traditional hamburger bun. :)

 

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Paleo & Gluten-free Small Bun Recipe

Quick and easy paleo and gluten-free recipe to whip up a small bun/biscuit. Cut in half and use for sliders or other small sandwiches. Or, enjoy these as guilt-free biscuits.
Course Side Dish
Cuisine American
Keyword buns, biscuits, paleo bun, gluten-free, paleo bread, slider bun
Servings 6 small buns/biscuits
Author by Trina

Ingredients

  • 1 cup of tapioca flour
  • 1/3 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tbsp ground flax seeds
  • 1 tsp raw honey
  • 1/4 cup almond milk or coconut milk
  • 2 eggs – whisked
  • 1/4 cup butter or ghee – melted
  • Sesame seeds for topping – optional

Yield:

  • 6 buns

Instructions

  • Preheat oven to 350º F
  • Line a cookie sheet with parchment paper
  • Mix all dry ingredients together in a medium bowl
  • In a separate smaller bowl, mix eggs, honey and milk together
  • Pour the wet ingredients into the dry ingredients bowl and combine
  • Add the melted butter or ghee and stir
  • Let the bun batter rest for 3-5 minutes, then stir again
  • Scoop batter up with large ice cream scoop or a 1/4 measuring cup (batter will be sticky)
  • Place batter scoops on parchment lined cookie sheet – leave scoops mounded on sheet; don’t flatten
  • You should have a total of six scoops
  • Sprinkle tops with sesame seeds if desired
  • Bake for 12 to 15 minutes (buns should be golden around the edges)
  • Remove from oven and allow to cool
  • Cut the bottom third of each bun to create a top and bottom and fill as desired
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