Bun/Sandwich Bread

My recipes are grain free and refined sugar free and many are dairy free. If you follow my blog you know that I changed my diet to improve my autoimmune illnesses. Believe it or not, my health is improving by leaps and bounds. My life is returning with it. The one thing that anyone who is grain free misses is bread.

* Disclaimer: I have received no remuneration or free product of any kind for my opinion on specific items in this blog post. These are my own unbiased personal thoughts, experiences, opinions, feelings and have not been influenced in any way (except by my own taste buds).

This recipe uses the ISI Whipper .  It is a professional device that creates foam and whipped cream using pressure and gas. It is the homemakers aerosol whipping cream device. I have had mine for over 15 years I may have even had it for over 20 I just can’t remember exactly. I have used this device over the years to create whipped cream for Christmas desserts, birthday parties, and special events.

Imagine my surprise when I came across a recipe from Tyler Florence’s A Modern Burger Bun that uses an iSi whipped cream whipper. It is a yeastless bread. A lightbulb went off in my head. I thought I can make this grain free. I can revamp this recipe and make it my own. So, thank you Tyler Florence for inspiring me to create this grain free bun. In Europe, they measure most of their ingredients in a recipe as it gives an exact amount. So I stuck with the European method for this recipe. Granted the ISI Whipper is a piece of equipment is pricey. But if you already own one then you need to try this recipe.

I tried not to get my hopes up when I decided to experiment and make these buns for myself. Cassava flour is not cheap not to mention I hate waste. I sprayed my batter into quiche pans. It was a success. It looked like a batter. Next was to bake it. While it baked I held my breath. Would it turn out? My bread took longer than I thought to get browned. Then would they be easy to remove from the quiche pans? Spoiler alert they were super easy to remove. The last step was to taste them. They looked yummy, smelled yummy. I was super worried that while it looked good and smelled good they wouldn’t taste great. I mean have you had grain free bread? Most grain free breads that I have ever tried leave you wishing you could wash your tongue off.

I have since made these again with the mini pie/hamburger pan from King Arthur Flour Company. I purchased the pan after trying this recipe because I wanted something that was hamburger bun sized. The pan is not what I thought it would be because it is sloped I would say this is more of a Jumbo Muffin tin. Just my two cents worth.

What did I try my buns with? I made French Dips, sandwiches, and hamburgers. Oh my goodness. The buns were beyond yummy. Success. A wonderful and new bun or sandwich bread to use. So I am so thankful to Tyler Florence for sharing his recipe that inspired me to create such a delicious bread.

Life is hard. We are all on this journey called life. My hope is that in some small way this blog can be a small glimmer of light and that we can encourage kindness. We never know what someone else is going through. Sometimes all it takes to change someone’s day is a kind word, a smile or even a hug. I believe there is more good in the world than bad. I believe that we see what we focus on. It’s like buying a white car and then suddenly noticing how many white cars are on the road. I want my focus to be on the good. In case no one has told you today “You are amazing!” I hope you have a wonderful and joyous day!” Let’s breathe some positivity into our world.

NOTES: Be sure to follow the manufacturer’s directions for the ISI whipper. It must be held upside down before spraying out any of its contents. This allows for the contents to be nice and fluffy. 

*Nutritional Facts are listed below and based on 3 servings as it makes 6 buns one top one bottom bun.


4 1/2 ounces Swan potato starch Flour

2 1/4 ounces cassava flour

1 tablespoon monk fruit sugar

1 teaspoons baking powder

1 teaspoons pink salt

1/2 teaspoon baking soda

1/2 teaspoon powdered buttermilk

1/8 teaspoon garlic powder

1/8 onion powder

1 large egg

2 tablespoons melted butter

3/4 cup water

1 teaspoons Everything Bagel Seasoning


Preheat oven to 400. Grease mini quiche pans well or a mini pie or hamburger bun pan.

LaRena's Corner
Mini Quiche pans greased
LaRena's Corner
Mini Pie/ Hamburger Bun Pan

Measure and weigh your flours.

LaRena's Corner
Measuring out Flours

Combine dry ingredients: Swan potato starch flour, cassava flour, baking powder, salt, baking soda, garlic powder, and onion powder until thoroughly combined.

LaRena's Corner
Flour mixture

Next, combine water, egg and melted butter.



Pour the egg mixture into the flour mixture and mix until combined and a thin pancake-like consistency.


Pour batter into a measuring cup that will hold approximately 4 cups. Transfer batter into an ISI whipped cream Whipper (0.5 liter).

LaRena's Corner
Pouring batter into iSi Canister

Use 2 cartridges to charge the ISI. One cartridge after the other. Be sure to shake well after each cartridge. Allow to sit for about 10 minutes.

After 10 minutes hold the ISI Whipper upside down and spray batter into each mini quiche pan or into a mini pie/hamburger pan. I think a jumbo muffin tin would also work. Fill each pan close to the top before going on the next. If there is extra in the bottle go back and fill in the ones that look to be less than the others.

NOTES: Be sure to follow the manufacturer’s directions for the ISI whipper. It must be held upside down before spraying out any of its contents. This allows for the contents to be nice and fluffy. 



Top each bun with Everything Bagel Seasoning, sesame or other seeds or not.




Bake 8 – 15 minutes. Bake until the top of the bun gets slightly brown. Remove from the oven. More time for the mini quiche pans and less time for the hamburger bun pan. Allow to cool slightly. Set the Mini quiche pan on top of a small canning jar and use a small knife to go around the edges until the quiche pan breaks free from the bun. If using the hamburger bun pan simply turn over and allow the buns to fall out. Brush extra melted butter on top the buns using a pastry brush.


Makes three 4 inch quiche buns or 6 hamburger buns. Wrap individually in wax paper and freeze extras.


Nutrition Facts
Servings 3.0
Amount Per Serving
calories 306
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 5 g 27 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 83 mg 28 %
Sodium 1065 mg 44 %
Potassium 79 mg 2 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 6 %
Sugars 1 g
Protein 3 g 5 %
Vitamin A 7 %
Vitamin C 3 %
Calcium 18 %
Iron 19 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

6 Comments Add yours

  1. As a Functional Medicine doctor, I am always looking for new ideas on how to make the healthy eating part of my patient’s programs easier. This recipe is a perfect example of what can be done to make eating healthy and easy. LaRena has a real knack when it comes to finding ways to keep the palate satisfied. Great job on the buns!

    1. Thank you so much Dr. Kelly. I so appreciate your feedback and kindness. Have an awesome day/night!

  2. So delicious

    1. Yes it is. Thanks for the nice comment. Have an awesome day/night!

  3. Hello LaRena:

    I have a friend who has Hashimoto’s. I am going to tell her about your blog.

    1. That is so sweet of you. Thanks so much! Have a great day/night!

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