Making a fluffy grain-free bread can be challenging, but our Mini Slider Buns knock it out of the park. This same recipe can be used to make six sandwich or burger-sized grain-free buns. The best part is that these buns refrigerate well and keep their soft and fluffy consistency for several days.
While a mini muffin tin worked for the slider version of this recipe, we used a six-well mini cake pan with straight sides for regular buns. It was a worthwhile investment that gets regular use and makes perfectly sized buns. A muffin top pan might also work, but we have not tested it. Yield may differ depending on pan size. These cook quickly, so the trick is keeping the batter under an inch thick.
Try this versatile recipe for turkey burgers, lunchboxes, or with a hearty bowl of soup.Print
Fluffy grain-free buns that are paleo compliant.
- 1 cup blanched almond flour, packed
- 1 cup tapioca flour or arrowroot flour, packed
- 4 eggs, room temperature
- 1/2 cup unsweetened apple sauce (one whole individual sauce cup), room temperature
- 2 tsp baking powder
- 2 tsp tiger nut flour (optional)
- 1 tsp ghee or butter, melted
- 1/4 tsp garlic powder
- 1/8 tsp salt
- Optional toppings: poppy seeds, sea salt, sesame seeds, everything bagel seasoning, browned onions, ghee/butter and herbs, parmesan, etc.
- Place oven rack at center position and preheat oven to 350 degrees F. Grease bottoms and sides of all cups of a 6-well mini cake pan with melted butter/ghee. Optionally, lightly dust with tiger nut flour by sifting across cups with a small fine mesh strainer. This makes it easier to remove the buns from the tin. The pan we used is commercial grade and the buns came right out without having to use flour, but this will vary by pan. Set aside.
- Add almond flour, tapioca or arrowroot flour, baking powder, garlic powder, and salt to a large bowl and gently whisk to combine well.
- In a small measuring cup, measure apple sauce then add eggs and whisk with a fork to combine (if you purchase a multi-pack of individual apple sauce cups, they’re 4-ounce cups, so you will not need to measure). Add liquid mixture to dry ingredients and whisk to combine thoroughly, but do not over mix.
- Use a 1/4-cup scoop to divide the batter among the 6 wells, filling each one part way, then going back to add more batter. Since your pan size may be different than ours, this will ensure even distribution and baking.
- Bake for 15-20 minutes, removing as soon as a toothpick inserted into center of a bun comes out clean (test on multiple buns). The tops stay light, but the bottom and sides will brown.
- Let cool 5-10 minutes before removing from pan. Cool to almost room temperature before slicing with a sharp knife.
Best when served immediately or at room temperature, but these maintain shape and fluffy texture, and don’t dry out when refrigerated in a zip top bag with air removed (up to 4 days).
Keywords: Grain-free buns, buns, bread, gluten-free, paleo compliant, burger buns