Paleo Soft Milk Buns
Discover the perfect balance of fluffy and wholesome with these Paleo Soft Milk Buns, a grain-free and dairy-free alternative to traditional soft rolls. Made with a nourishing blend of coconut flour, almond flour, and tapioca flour, these buns are irresistibly tender with a subtle hint of natural sweetness from honey. A Paleo-friendly "buttermilk," created using coconut milk and apple cider vinegar, gives these buns their soft and airy texture, while a touch of arrowroot starch ensures easy shaping. Ready in just 40 minutes, these versatile buns are ideal for sandwiches, burgers, or as a side to your favorite soup or salad. Whether you're following a Paleo lifestyle or simply looking for a healthier, gluten-free bread option, these milk buns will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Tapioca flour
- 0.5 cup Blanched almond flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 0.75 cup Coconut milk (full-fat, canned)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Honey
- 2 large Eggs
- 2 tablespoons Arrowroot starch (for shaping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the coconut flour, tapioca flour, almond flour, baking soda, and sea salt until well combined.
In a separate small bowl, mix the coconut milk and apple cider vinegar. Let it sit for 2-3 minutes to create a Paleo-friendly 'buttermilk.'
In another bowl, whisk together the eggs and honey until well combined. Pour the 'buttermilk' mixture into the eggs and whisk again.
Gradually pour the wet mixture into the dry ingredients, stirring with a spatula until a dough forms. The dough will be soft but pliable.
Dust your hands lightly with arrowroot starch and divide the dough into 6 equal portions. Shape each portion into a smooth ball and place them on the prepared baking sheet.
Optional: Lightly brush the top of each bun with a small amount of coconut milk for a shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown on the outside and cooked through.
Remove from the oven and let the buns cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 58.2 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
