Gluten-Free Grain-Free Slider Buns

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Gluten-Free Slider Buns

I made my popular Gluten-Free Grain-Free Focaccia Bread recipe again tonight as slider buns.  I used my whoopie pie pan to make them.  The batter made exactly 16 little pieces, so you will get eight 2-pc buns out of this batter.  These are not suitable until Atkins Phase 2 OWL.  They are not suitable for Primal-Paleo.  Paired with  leftover meatloaf or small meat patties , these make a delightful lunch.  In addition, they are good eaten at room temperature, so they make a marvelous picnic option, school lunch option or tail-gate treats for football season.

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Meatloaf Sliders


2 T. lukewarm water

1 tsp. dry yeast (only for flavor)

3 T. cream cheese, softened

2 eggs beaten

1 tsp. cider vinegar

1 T. cream

½ c. almond flour

¼ c. flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

1½ c. Monterey Jack Cheese (or mozarella, or a mixture of the two)

Note:  If you’re NOT gluten-free, I highly recommend adding 1 T. oat fiber for a more “flour-y” flavor

DIRECTIONS:   Lightly oil a whoopie pie pan (or muffin top pan) and set aside.  You can use muffin pans, but you’ll need to evenly place the batter into 16 slots.   Preheat oven to 350º.  Soften cream cheese in a medium glass bowl in the microwave on defrost.  In a little dish, dissolve the yeast in the warm water.  When the cream cheese is soft, add the beaten eggs and almond flour.  Beat with a spoon until smooth.  Add dissolved yeast, cream and cider vinegar.  Stir to blend.  Fold in the cheese.

Measure all dry ingredients on top of the wet ingredients.  Stir and fold the batter with a rubber spatula until it is smooth and well-blended. Using a 2-Tbsp. measuring cup, Scoop a scant (not quite 2 T. batter) into each slot of the pan.  Slots will be nearly filled up.  I had exactly enough batter to make sixteen 2½” wide pieces.  With only 1 pan that has 12 slots, I had to bake these in two batches.  Pop the pan into preheated 350º oven for about 15-16 minutes or until dry to the touch in the center.  Do not over brown these or they get really dry.  Place 2 oz. leftover meatloaf or a small 2 oz. grilled burger patty between 2 buns for a slider that will really please.  The buns are so filling probably 1 of these sliders will satisfy most adults.

NUTRITIONAL INFO:  Makes 16 pieces or eight 2-pc. slider buns.  Each 2-pc bun contains, (not including any fillings):

194 calories

15.6 g  fat

6.65 g  carbs, 5.07 g  fiber, 1.58 g  NET CARBS

11.7 g  protein

291 mg sodium

37 thoughts on “Gluten-Free Grain-Free Slider Buns

  1. DonnaL

    Peggy, I think I remember you using this as a pizza crust. Can you tell me how long it would cook and how big it measured ? I love this recipe as buns, but.. Pizza sounded so good this morning. Thanks

  2. Jackie Burrell

    These are fantastic and I made them many times before making a slight change since I don’t worry about gluten. I lowered the flax amt. to 1/2 of the quarter cup (not sure how much that is though, sorry) and added 2 Tablespoons of Vital Wheat Gluten to add some elasticity. I don’t care for the slimy (or to me anyway) texture that flax gives a product. Wow !! They puffed up huge and are almost like real bread now. They toast wonderfully. I don’t normally experiment with recipes that are good to start with, but this time I’m glad I did.

    1. Yes, VWG will improve volume and taste, but it is wheat, and I avoid wheat as much as I can, not because of gluten, but because of negative health impacts it can have. I’m so glad you like the basic recipe though. 🙂

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