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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
Make the buns: In a medium mixing bowl, whisk together the cassava flour, tapioca starch, baking soda, and 1/4 tsp salt. Add the coconut milk, 2 tbsp melted coconut oil, and 1 tbsp apple cider vinegar, and stir until a soft, slightly tacky dough forms — it should hold together when pressed but not be sticky enough to cling to your hands.
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