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3-4 buns

Prep time:

3 hours
20 minutes

Time to bake

25-28 minutes by 175 degrees

Good for:


Potato fiber and gluten free buns

I got this from my sister, who got it from a colleague. They are so good, but the brand of the potato fiber makes a difference in how long they keep moist. I make them with pofiber- a product from Sweden and Denmark. play with the recipe, but they are good for travelling.


100 ml of organic coconut milk -fat
3 medium eggs
35 g of melted butter
1 1/3 dl of potato fiber
2/3 dl of gluten-free oats or cooked quinoa
3/4 dl of linseed
1 tsp sea salt
Poppy seeds


Step 1

Heat the oven to 200 degrees
Whisk egg, coconut milk and the melted butter.

Step 2

Add oats, linseed and potato fiber. Let the the dough rest for about 10 minutes.
Then form 3 long buns or mini flutes. sprinkle with the poppy seeds and bake in the oven for 20-25 minutes or until golden brown.


Freeze in individual portions or eat them all within 2-3 days. they toast really well.


Do not use normal cream for this- it does not work. the taste will be bad. Trust me I tried.

My sister has the brand of potato fiber- called Pofiber from Sweden, which kept the buns very moist, when she made them. I can not get that brand here, so I use the oats to help with the moisture.

These works if you are staying somewhere on holiday with even a minimum kitchen- and an oven -because you mix this manually and use ingredients, which you can get all over the world.

Bring a bag of potato fiber or you can even use cooked/baked potatoes in a pinch.

Getting proper gluten free bread while travelling is getting much easier, but getting fresh, which does not taste like cardboard, not so easy without bringing or buying loads of ingredients. So this is a really good ‘make on the almost go’ recipe

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