After trying other options, we settled on adapting these buns from a recipe posted online at Gluten Free Home Bakery. These buns fit within some Paleo, Primal, or Ancestral eating plans.

 Yield: This recipe makes 16–20 small buns that are about 3.5” in diameter, or 12 very large ones that are about 5” in diameter.


 ·       1 cup lukewarm water

·       ¼ cup melted or clarified butter (“clarified” means butterfat only, without the white milky components)

·       4 eggs

·       1 egg for the optional “wash”

·       2 cups (11 ounces) finely ground white rice flour

·       1 cup (3.9 ounces) tapioca flour

·       1 scant teaspoon salt

·       2 teaspoons date sugar (ground dried dates) or Kentucky sorghum, maple syrup, or honey

·       1 Tablespoon instant yeast

·       I Tablespoon psyllium husks (or substitute Xanthan gum or konjac)

 Optional add-ins for the dough:

·       ½ teaspoon dried granular garlic

·       ½ teaspoon dried onion, or 4 Tablespoons fresh onion, finely slivered and sautéed

·       2 Tablespoons sun-dried tomatoes, softened and chopped very fine

·       1 Tablespoon finely chopped fresh herbs: thyme, marjoram, or rosemary work well

 Optional toppings:

·       Coarse salt crystals

·       Sesame seeds

·       Poppy seeds

In the bowl of a stand mixer, beat the first three ingredients (and if you are using a liquid sweetener, include it) together until foamy, about 2 minutes.

 Add the dry ingredients: flours, salt, dry sweetener, yeast, and psyllium husks (or substitute) to the stand mixer bowl.

 Mix the ingredients together on low speed for one minute. Beat at medium-high speed for 5 minutes. The batter will be like thick cake dough, not like a typical wheat-based yeast dough.

 Add in any of the optional ingredients you like to boost flavor.

 Let the batter rest while you line a sheet pan with heavy duty aluminum foil. (The foil helps keep the buns from over-browning on the bottom.) Grease the foil well with clarified butter, lard, coconut oil or olive oil.

Grease your hands and form the batter into 16 round balls. Put eight balls on each sheet, leaving at least ½ inch between the buns after you press each ball fairly flat.

 Let rise for 30 minutes. After 15 minutes have elapsed, position a rack in the middle of your oven, and turn the oven to 400 degrees. Wait the remaining 15 minutes for your buns to continue their rise.

 For the egg wash, beat one egg with 2 teaspoons water (a fork works well) and a tiny pinch of salt until frothy. When the buns have risen for 30 minutes, with a brush or your fingers, very lightly apply the egg wash to all exposed surfaces of each bun. Sprinkle buns with your choice of optional topping: either sesame seeds, poppy seeds, coarse salt, other ingredients you like, or nothing.

 Once the full 30 minutes elapse, and the buns are brushed with egg wash and topped as you choose, put the pans on the middle rack and bake for 15 minutes. Start checking at 12 minutes. It may take 20 minutes or more. The buns are done when they turn a light golden tan. Move them to a rack so they can cool without steaming their bottom crusts.