Easy, Delicious Gluten-free Paleo-ketogenic Buns – Dr Myhill Shows How


How To Make Gluten-free Paleo-ketogenic Buns In A Few Easy Steps

Want to make easy, no-fuss paleo-ketogenic buns? Watch this!

Dr. Sarah Myhill is one of the leading doctors in the world when it comes to treating chronic illness. Her speciality is in the field of ME/CFS, but she has a wider interest in what each of us can do to get, and stay, vibrantly healthy. With her co-author, Craig Robinson, she has written the PK Cookbook to provide anyone interested in achieving optimum health with a clear pathway to eating their way to wellness.

This short film is an update on her famous paleo bread recipe. It offers an even more foolproof and straightforward way of having a healthy PK substitute for bread in your diet. Much-loved though the paleo loaf is, it does have a tendency to stay soggy in the middle or to burn on the outside. The bun method overcomes that!

You will need:

250 gms freshly-ground linseeds – the exact measurements are crucial to success
270 mls water – the exact measurements are crucial to success
Some salt to taste – preferably Dr Myhill’s Sunshine Salt, which is mineralised
Some oil to grease whatever surface you’re rolling the mix out on
Optional addition – fennel, caraway or cumin seeds


Grind the linseeds and salt finely. A “Nutribullet” works well for this, using the milling blade. OR use a coffee bean grinder and grind the linseed in 3 small batches.
2. Weigh the water and add in a bowl with the ground linseeds. Use a spoon or spatula to mix the water and linseeds. Initially, it has the consistency of porridge and you may think there is too much water. Do not despair! Keep going and a proper bread-like soft dough will evolve. Do not knead it.
3. Leave the dough for ten minutes to allow for further absorption of water and you will get a firmer dough.
4. Grease your hands with coconut oil, pick up the dough and place on to a coconut oiled surface. Use your hands to massage the dough into a cylinder shape about the length and width of a rolling pin. Do not knead the dough or you will introduce layers of oil which means it will not stick together in a coherent lump.
5. Cut the dough cylinder into 12 discs, each will be about 3 inches in diameter and 1 inch thick.
6. Shape the pieces (again, do not fold or knead!) so they are evenly thick and place onto a greased pyrex cooking dish.
7. Cook at 210C or 220C or (410F/430F) for forty minutes until they sound hollow when you tap them and are slightly browned. You’ll need to judge the relative hotness of your own oven.
8. Cool on a tray.


Links to Dr Myhill’s papers and books:

“The Infection Game – life is an arms race”

“Diagnosis and Treatment of CFS and ME – it’s mitochondria not hypochondria”

“Sustainable Medicine – Whistle-blowing on 21st Century Medical Practice”

“Prevent and Cure Diabetes – delicious diets, not dangerous drugs”

“The PK Cookbook – go paleo ketogenic and get the best of both worlds”

Dr Myhill’s three published papers on CFS/ME:




Post Author: Life The Basic Manual

17 thoughts on “Easy, Delicious Gluten-free Paleo-ketogenic Buns – Dr Myhill Shows How

    Kim Bakker

    (February 21, 2021 - 6:11 am)

    I think that I will try this as a French stick. I am ketogenic and I have two Celiacs in the house, so this should be a nice treat


    (February 21, 2021 - 6:11 am)

    Hi, a little confused, is the 250 gms of flax seed whole or ground? you suggested in the "You will need" "250 gms freshly-ground linseeds" Then stated in the steps to" Grind the linseeds"…Please explain so I can give this a whirl…And, will an aluminum pan work?

    Thank you for your time and willingness to teach,

    Vin (from Brooklyn, NY USA

    All Dimensions

    (February 21, 2021 - 6:11 am)

    I have been making the loaf up until now and yes I do always get the air gap and it's slightly moist in the middle. I haven't been finding it too much of a problem as I just toast up the slices to crisp them up. I'll definitely try these rolls they look so good! And yes my family complains of the fishy taste, I'm not bothered – but I'll maybe try and caraway seeds sound like a nice addition, or fennel. Thanks again Dr Myhill for your positive, uplifting and refreshing energy! Please, please introduce to us more of your tried and tested recipes, especially maybe some family recipes.

    Julia Hansen

    (February 21, 2021 - 6:11 am)

    My husbond and I tried these today, and they turned out very good. Thank you

    Jackie Jones

    (February 21, 2021 - 6:11 am)

    Thanks but how much salt? I've put in a large pinch of Sunshine salt.

    Allen JR

    (February 21, 2021 - 6:11 am)

    You are amazing this is one of the best channels I found on healthy cooking especially using flaxseed

    Niamh Byrne

    (February 21, 2021 - 6:11 am)

    Hi could you suggest what do ? I have many amalgam fillings and can't afford to have them removed?
    Is there anything I can do to stay healthy while having amalgam fillings thank you x

    SimpLee Beth

    (February 21, 2021 - 6:11 am)

    She lost me at coconut oil. Paleomedicina recommends not eating coconut

    Jazzycat truthkitten

    (February 21, 2021 - 6:11 am)

    I’m trying to source some good quality Linseed ,where does Dr Myhill get her linseeds from in the UK ?


    (February 21, 2021 - 6:11 am)

    Can one use ground flaxseed? is it the same thing? thankyou


    (February 21, 2021 - 6:11 am)

    if i want to calculate the macos i just do the 250 grams of the grounded linseed and divide between servings??

    Tamsin Woods

    (February 21, 2021 - 6:11 am)

    I made these and they turned out much better than the previous recipe. Thanks


    (February 21, 2021 - 6:11 am)

    Is cooking the linseed going to damage it

    elena macari

    (February 21, 2021 - 6:11 am)

    Hi, bought the virus pack last week and it says take 2 drops of iodine orally on a daily basis as soon as virus starts. In the YouTube Dr Myhill says put 2 drops in the salt pipe sniff the iodine . So does she no longer advises taking 2 drops orally?
    Also regarding the 2 drops in the pipe, do you just keep adding two drops every day you’re sniffing them when you have the virus? Thanks

    Christine Standing

    (February 21, 2021 - 6:11 am)

    Love that Sarah lives the adage, 'let thy food be thy medicine' !

    John sunsiri

    (February 21, 2021 - 6:11 am)

    I wonder why you chose linseed? Does it have higher nutritional values than coconut flour or Almond flour? or Does linseed have lower carb content that do coconut flour and Almond flour, so it stabilizes blood glucose more efficiently and effectively than do the coconut and almond flour? Your guidance is valuable to a novice in nutrition like me. Thank you

    chris crookson

    (February 21, 2021 - 6:11 am)

    They do look delicious Doc! I'm going to track down some linseed in Thailand. What is the proportion of salt that you need to add please?

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