Almond Flax Buns: A Gluten Free, Paleo Sandwich Option

Paleo breads recipes are generally gluten free. That’s a plus.

However, paleo breads generally feature nut flours that are obscenely expensive. That’s a minus…..a really big one!

Cost is the primary reason that we rarely eat paleo nut breads or any baked goods that use almond and coconut flour. I can’t justify spending $12/lb on flour to semi-satisfy a carb craving.

Yet somehow I found myself baking Almond Flax Sandwich Buns for our supper tonight. And they were really good. Surprisingly good in fact. Good enough to share the recipe.

If you’re looking for a gluten free sandwich bread that is rice free and corn free, this may be the perfect recipe for you.


Gluten Free Almond Flax Sandwich Buns

Yield: 16 buns each 3″ – 4″ in diameter

1 lb. almond flour
1 1/4 c. ground flax seed (130 g)
2/3 c. unsalted shelled sunflower seeds (80 g)
2.5 Tbsp. baking powder
1/2 Tbsp. salt

9 large chicken eggs
6 flax eggs (6 Tbsp ground flax seed & 9 oz hot water)
1/2 c. olive oil

With a fork, whisk the dry ingredients together in a large mixing bowl for one minute.

In a smaller bowl, mix the 9 oz. of hot with 6 Tbsp. ground flax seeds and stir the slurry together for 1 -2 minutes.

In yet another bowl, whisk the eggs until frothy. Add the eggs, oil and hit flax mixture to the flour and stir until all of the flour has been incorporated.

Allow the “dough” to sit while you preheat the oven to 350 degrees. Cover two large cookie sheets with parchment paper and then spoon the dough onto the parchment paper in bun-sized dollops. The bread will not rise or spread very much so smooth the raw dough into the shape that you want, but don’t flatten them overmuch.

Once the oven has heated slide the buns in to bake. Check the buns after 10 minutes or so and rotate the pans if they are not cooking evenly. The buns will be done once they are firm and only give a little when you press the middle of the buns with your fingers. That should take 20 minutes or so.

If you’d like to try a less expensive gluten free bread, then you’ve got to bake this gluten free sandwich bread. It’s my favorite and the most popular recipe on the blog.


  1. Is there something else I could substitute for the sunflower seeds?

  2. i am so excited about this recipe. i am trying to go grain free as requested by the dr and am really struggling. i just said 5 minutes ago that i dont think i can do this. i’ve never srtuggled giving things up this much. i went gluten free about 6 months ago and finally have it all down and then…BAM…i have to take out even more. i want to do it and know that i really can but….. this recipe is a god-send!!!!! thank you so much!!!! i just made this great recipe to take the place of granola and cereal and it’s helped and it is super delicious!!!!

    • misty » Good luck with the grain free! We eat grain free and sugar free 6 days a week and and that, plus fish oil supplements, has completely gotten rid of the last my back pain and cleared up my skin. The improvements were quite noticeable! We do eat grains and sugar on Saturdays and I always feel awful afterwards. So much so that John’s suggested that I go completely grain and sugar free =(

  3. Hi
    I really want to try this recipe. Any chance you know the conversion from lb. to cups for the almond flour. And do you really use that many eggs and all that flax seed meal? Or is that a substitue for the eggs?

    Also, I buy my almond flour from Honeyville. It is about 32.00 for a 5 lb. bag. much cheaper than 12.00 a lb.

    • sandra » The back of the bag of almond flour should have a weight conversion – it’s usually how many grams per 1/4 cup.16 ox is approximately 450 grams. And yes, I really did use all of those eggs. I should have used 15 eggs, but I just couldn’t do that, so I substituted flax eggs for some of the chicken eggs.

  4. This recipe sounds wonderful & I can’t wait to try it!
    Unfortunately it’s way too much for me to make for my family
    Would it be possible to halve the recipe & still get the desired results?

  5. I don’t know if you are aware of this, but baking powder contains cornstarch, so it wouldn’t really be “corn free” unless you could get a non corn baking powder.

    I need to eat paleo so thanks for sharing the recipe :)

    • It’s easy to make your own. 2 parts cream of tartar, 1 part baking soda, 1 part starch (tapioca, arrowroot, or potato have worked fine). Keep in airtight container

  6. I fixed these for dinner tonight and was very pleasantly surprised. The rolls actually seemed light rahter than heavy as I expected when I looked over the recipe. I am freezing the leftovers to warm up as desired and will definately make these again. Thanks for a fabulous recipe.

  7. I wonder what could be substitued for the shelled seeds?

  8. Is under $5/lb ok? I get Bob’s Red Mill almond flour from Azure Standard. If you check them out, they may have a drop site near you. The quality is better from Honeyville Grain or even, but that’s closer to $7 unless you can order more than 5 lbs at a time.

  9. I really like the almond meal/flour I get at Trader Joe’s for $4.00/lb. It freezes well and has always given me excellent results in everything I’ve made with it! :-)

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