Whole30 Steamed Buns
Elevate your Whole30 experience with these delicious and fluffy Whole30 Steamed Buns, a grain-free and paleo-friendly take on a classic favorite! Made with wholesome ingredients like cassava flour, coconut flour, and arrowroot starch, these buns are soft, pliable, and perfectly balanced with a hint of coconut milk for a rich yet subtle flavor. Ideal as a side dish or a vessel for your favorite Whole30-compliant fillings, they’re steamed to perfection for a light and tender texture. With just 20 minutes of prep and 15 minutes of steaming, these buns are a healthy and satisfying addition to your clean-eating repertoire. Whether you’re meal prepping or want an impressive alternative to bread, these gluten-free and dairy-free buns are your go-to Whole30 solution!
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Recipe Information
Ingredients
- 2 cups cassava flour
- 0.25 cups arrowroot starch
- 2 tablespoons coconut flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons sea salt
- 0.5 cups coconut milk
- 2 teaspoons apple cider vinegar
- 1 egg
- 2 tablespoons ghee
- 1 sheet (for lining steamer) parchment paper
Instructions
In a large mixing bowl, combine the cassava flour, arrowroot starch, coconut flour, baking soda, and sea salt. Whisk until well blended.
In a separate bowl, whisk together the coconut milk, apple cider vinegar, and egg until smooth. Add the melted ghee and mix again.
Slowly pour the wet ingredients into the dry ingredients, stirring continuously until a soft and pliable dough forms. If the dough feels too sticky, add a small amount of cassava flour, one teaspoon at a time.
Divide the dough into 6 equal portions. Roll each portion into a ball, then slightly flatten them into bun shapes (around 2-3 inches in diameter).
Cut the parchment paper into small squares, ensuring each piece is slightly larger than the buns. Place each bun on a square of parchment paper to prevent sticking during steaming.
Prepare a steamer by bringing a pot of water to a simmer and setting a steamer basket over the pot. Ensure the water does not touch the bottom of the steamer basket.
Place the buns with their parchment paper squares into the steamer basket, leaving space between each bun to allow for expansion. Cover with a lid.
Steam the buns for 12-15 minutes, or until they are cooked through and slightly puffed. Resist the urge to lift the lid too often, as this may disrupt the cooking process.
Carefully remove the buns from the steamer and let cool for 5 minutes before serving. Enjoy them warm as a side or filled with your favorite Whole30-compliant fillings!
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.7 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 932 mg | 20% | |
*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.
