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This is a viewer request from my last recipe! Pork buns! So easy and delicious!

** HUNGRY ELEPHANT NOTE: I’ve been corrected! Apparently I needed to use sugar to activate the yeast, so if you add 1 tsp of sugar into the yeast before the water it should rise later on. The sugar will turn into CO2 from the yeast so there will be no sugar in your bread and no carbs added to the macros.

One thing I will note about this recipe is that you will need a nice pork bun filling. I just used regular ground pork with some Asian flavouring however I would highly suggest making a teriyaki or sesame pork filling. Something that will stand out against the bread!

You also don’t need the fibre, but I thought I’d throw some in there anyway. So if you have any psyllium powder or ground flaxseed, that’s good to put in.

The best part about these is that you could steam or bake them!

What you’ll need:

  • 2 cups (200g) almond flour
  • 3/4 cup (90g) coconut flour
  • 1/8th cup (30ml) olive oil
  • 1 tsp baking powder
  • 1 tbsp fibre (psyllium powder, etc.. OPTIONAL)
  • 1 tbsp xanthan gum (required!)
  • 1 1/4 (295ml) warm water
  • 1 packet (7g) instant yeast
  • Your choice of filling

In a measuring cup, stir together your yeast and warm water. Let it sit for about 15 minutes.

In a mixing bowl, stir together your flours, baking powder, fibre and xanthan gum.

Pour in your olive oil, followed by the water with the yeast. Use a spoon (or fork in my case) to mix the ingredients together until the water has been soaked up.

Use your hands to knead the dough for 2-3 minutes. Let it sit for 15-20 minutes.

Once the dough is done, splash your hands with water and take a chunk of dough.

Flatten it into a circle on a piece of parchment paper. Place a small amount of the filling in the middle of the dough.

Wrap the dough around the filling and then roll into a ball in your hand, making sure that it is sealed around the filling.

Place into a steamer and steam for approx 10 minutes, or bake at 350 for 20 minutes.

This recipe is super easy and makes roughly 14 buns. Because there is so many varieties of fillings, my nutritional information will be BUN ONLY.

Nutritional Information per bun (bun only)

CALS: 135
FAT: 10.8
CARBS: 6.9
FIBRE: 3.9


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  1. Sandra

    August 14, 2018 at 11:30 pm

    So they don’t need to rise?

    • hungryelephant

      August 15, 2018 at 12:44 am

      I let mine sit for about 15 minutes but it didn’t really rise

  2. Mello

    February 21, 2019 at 1:32 pm

    Could Gum Arabic be used as a viable replacement for the Xantham Gum in this recipe?

    • hungryelephant

      February 21, 2019 at 1:56 pm

      Im not sure to be honest, I’ve never used gum arabic!

  3. Dw

    March 31, 2019 at 4:26 pm

    Is 1-1/4c water correct w yeast? It didnt double in size? Plus that much water made the flour mixture really sticky.

  4. DW

    March 31, 2019 at 4:54 pm

    I used only 1/4 water w yeast (per pkg instructions) and it worked better, plus I didnt use coconut flour but additional almond flour.

  5. Jess

    April 1, 2019 at 8:12 pm

    I traded 1 cup of almond meal for 1 cup of tapioca, left out the fibre and reduced the water to 1 cup. They made much stickier, more authentic buns. So yummy.


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