Monday, March 7, 2016

Slider Buns - Gluten Free, Paleo, Low Carb

Gluten Free Paleo Slider Buns

When you are following a gluten free diet, bread is difficult enough to accomplish but paleo primal bread is an even more daunting task.  These buns are low-carb, gluten-free, grain-free and delicious.

It’s true!  I promise. 

A few years ago I did paleo buns using Kvali Food’s recipe.  It produced a batter that needed molds to form the buns.  Since then I’ve added some psyllium husk powder to the recipe to produce a thicker dough that holds its shape without the molds.

Beyond the dough holding its shape, the texture was also improved over the original recipe as well.  The end result was a batch of perfect little slider buns that hold up well against any sort of hot or cold slider idea you can throw at them.  If you are trying to cut the carbs as you maintain a gluten free lifestyle, you’ve got to add this recipe to your arsenal.   

PS: In my next blog post (with video tutorial), I’ll be demonstrating five different sensational sliders.  You won’t want to miss that one.

Low Carb Slider Buns
Prep time: 10 minutes
Bake Time: 18-20 minutes
Servings: 15

  • 6 large room temperature eggs, (divided 1 yolk set aside)
  • ½ cup lard, melted (coconut oil or butter work well too)
  • 1 ½ cups almond meal
  • 3 tbsp psyllium husk powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp water
  • sesame seeds (optional for garnish)

Video Tutorial: 

  1. Preheat the oven to 350°F (or 175 °C) and line a baking sheet with a silicone liner.
  2. Stir together the almond meal, psyllium husk powder, baking powder and salt and set aside.
  3. Beat together 5 whole eggs & 1 egg white with the melted lard until well combined.
  4. Combine the dry ingredients with the egg mixture and mix with a rubber spatula until well combined then set aside for 5 minutes to allow the psyllium time to fully absorb the liquid.
  5. In a separate small bowl, beat the reserved yolk with a teaspoon of water and set aside.       
  6. Using a small scoop(mine had just over 1/8 cup capacity), evenly divide and the slider dough into 15 small balls then gently brush them with the egg yolk mixture then sprinkle with sesame seeds and bake them for 18-20 minutes.
  7. Let them rest on the pan for 5 minutes then transfer to a wire rack to cool completely and they’re ready to serve.

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