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.
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