Gluten Free Slider Buns

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slider buns

Gluten Free Slider Buns:

This slider buns recipe is a modified version of another recipe by my friend Miss Dot.  She is extremely talented and has a wonderful blog that I highly recommend.  You will enjoy this gluten free slider buns recipe!

 

Gluten Free Slider Buns

Prep

Cook

Inactive

Total

Yield 6 buns

Ingredients:

Instructions:

Step #1: Gather all the necessary ingredients.

Step #2:  Add all ingredients to a blender and run until it gets frothy (probably about 45 secs or so).

Step #2: Pour into a whoppie pie pan (about half full) and bake for 10 mins at 400 degrees. The sides of the buns will rise to make a perfect cup for the sliders. Let cool on rack.

Step #3: Two cups put together will make the bun. You could also flavor the buns by adding onion, sesame or rosemary to the batter!

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

Courses Side dish

Nutrition Facts

Serving Size 1 bun

Amount Per Serving

Calories 177

% Daily Value

Total Fat 15 g

23%

Total Carbohydrates 5 g

2%

Dietary Fiber 1 g

4%

Protein 4 g

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dr Jockers Comments: 

Many people miss the warm, comforting flavor of buns and breads when they begin an anti-inflammatory grain-free diet.  This provides the warm, satisfying flavor and texture without the inflammatory carbohydrates.

This is loaded with good fats and fiber that help satisfy your appetite and keeps your blood sugar stable.  This is great with coconut crème, butter from grass-fed cows, or blueberry coconut butter smeared all over it!  Enjoy!

This is a staple recipe for me and my family that we will often make for holidays and family gatherings as it has the texture and flavor of a bun but it is grainless.  Be sure to leave a comment and let us know how you like it!

slider-buns3-web-750x400

Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

Categories

Side Dishes

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Comments

comments

Comments

  1. Jodi – I am an O as well and I thrive off of coconut oil as most people do. There is no other oil that I would recommend. Although you could try some grass-fed butter or ghee. Blessings!

  2. I am allergic to Coconut Oil. So, I guess I just can’t use this recipe? Or can I use a Sesame Oil, and almond milk?
    Do you have any good bread recipes without coconut or olive oil? I am allergic to both. Thank you.

    1. You might consider trying organic, refined coconut oil. I have sensitivity to unrefined coconut oil but do well when it has been refined. Though it has fewer health benefits, it is still a healthy oil to consume.

  3. I was a little afraid to make these because I didn’t have any tapioca flour so I subbed finely ground flax meal. They were awesome. Im so thrilled to have a bun recipe that tastes so wonderful and is good for us. Tysm for sharing this recipe!

  4. So sad that I have to go buy another cooking pan to make these. And then what if I don’t like them? Would be nice to have recipes that don’t require a special type of pan.

  5. Dr Jockers I too experience GREAT inflammation from coconut milk, coconut flour and coconut oil. How can one follow your program, reduce inflammation and enjoy your recipes when COCONUT inundates your recipes? Any solutions?

  6. Dr Jockers, since going keto last year I have avoided arrowroot powder because of the carb count. What would you suggest in place of it for this recipe? Almond four?
    Thanks

    1. Yes that would work! Coconut flour could also work and I recently found a green banana flour that would probably work as well. There are plenty of low-carb alternatives just test them out and see what you like!

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