Quick & Easy Paleo Hamburger Buns + A New Online Paleo Bakery!

paleo hamburger buns

paleo hamburger buns

paleo hamburger buns

Everyone needs a good hamburger bun recipe, especially now that it’s grilling season. While lettuce-wrapped burgers are good, sometimes you just want a good ‘ol traditional hamburger with a bun!

I usually makeΒ this yummy bun recipe, but I changed it to be yeast free and more paleo-friendly and I can hardly contain my excitement! Not only are they quick & easy to make, but they are sturdy, hold up well,Β don’t fall apart when you slice them or turn into a big pile of crumbs when you eat them, and aren’t gummy like some gluten free breads – theyΒ have the taste and texture of Β traditional buns! YAYYY!!!!

You can also use these as sandwich rolls filled with all your favorite sandwich fillings, just leave out the sesame seeds. I don’t really know why, it just seems like hamburger buns have sesame seeds and sandwich rolls don’t – I’m weird, I know πŸ™‚

And now onto the bakery:

There’s a new online bakery called Hannah’s Healthy BakeryΒ that I’m really excited about! All of her treats are grain, gluten, and refined sugar free. Everything else is also dairy free with the exception of the chocolate cake, chocolate chip cookies, and snickerdoodle cookies. Everything is baked in a certified commercial kitchen that meets the requirements of the State of Indiana and the Health Department.

We have places locally where we can buy gluten free cakes and cupcakes, but I don’t know of any place where we can buy Paleo baked goods!!! While I bake most of our cakes and cupcakes myself, sometimes it’s nice just to buy them – especially if you’re going to a big event, or better still, you are the one planning a big event and can’t carve out the time to bake.

I got the privilege of trying her chocolate chip cookies, peanut butter cookies, and amazing brownies -all of which were delicious!!! The next things on my list to try are her chocolate cupcakes, vanilla cupcakes, chocolate bundt cake, and her mini banana chip loaf – those look really yummy too!

*While I received the baked goods for free, I was not compensated for this post and the opinions are 100% my own.

Back to what you’ve been wait for, the recipe:

grain free hamburger buns

4.9 from 34 reviews
Quick & Easy Paleo Hamburger Buns
 
Prep time
Cook time
Total time
 
For grain free baking powder, combine 2 parts arrowroot, tapioca, or potato starch with 1 part baking soda, and 2 parts cream of tartar.
Serves: 3
Ingredients
  • 1½ C Packed Blanched Almond Flour, Honeyville Brand (UPDATE- additional almond flour may be needed to get them to the right consistency, I now use at least 2 Cups - please see comments)
  • ½ C Arrowroot or Tapioca Flour
  • ½ tsp. Sea Salt
  • ½ tsp. Baking Soda
  • ½ tsp. Grain Free Baking Powder
  • ¼ tsp Garlic Powder, optional but highly recommended
  • 1 tsp. Apple Cider Vinegar
  • 3 Eggs
  • 1 Tbsp. Honey
  • 1 Tbsp. Oil of choice, liquified (I use refined coconut oil)
  • Topping:
  • About 1 Tbsp. Oil of Choice (I use refined coconut oil), liquified
  • 1 Tbsp. Sesame Seeds
Instructions
  1. Preheat the oven 350 degrees.
  2. Whisk together the almond flour, arrowroot, salt, soda, baking powder, and garlic powder in a large bowl.
  3. In another bowl, whisk together the eggs, apple cider vinegar, and honey.
  4. Pour the wet ingredients into the dry, then stir in the oil (I do this so the coconut oil doesn't solidify). Stir until well incorporated.
  5. Using greased hands, form the dough into 3 balls and place on a greased cookie sheet or pizza stone (add additional almond flour is dough is too thin to form into balls, see comments below). Slightly flatten with your palm and form into hamburger buns. Lightly brush the tops with oil and sprinkle with sesame seeds.
  6. Bake for 12 - 15 minutes or until golden brown.
  7. Allow to cool before cutting.
  8. Best if eaten the same day. I have not tried to freeze them, but I imagine they could be frozen.

this post is part of Fat Tuesday, Gluten Free Wednesdays, Real Food Fridays, and Allergy Free Wednesdays

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138 responses to “Quick & Easy Paleo Hamburger Buns + A New Online Paleo Bakery!

  1. Cassidy you are such a sweetheart! I’m so glad you liked our treats.. and I’d be glad to send you more samples anytime! πŸ™‚ Also, these hamburger buns look delicious and I’m so excited they are yeast free and paleo! We’re going to be grilling over the weekend and I’ll have to try these out. Thanks Cassidy!!

      • What other kind of flour could I substitute for the almond flour? I’m allergic to almonds, sunflower (anything sun flower or safflower) , hazelnuts, and pecans. These look really great and would like to make them but my extensive food allergies keep me from eating a lot of the healthy and weight foods recommended.

        • Hi Beverly, I’m sorry to say that the only substitute could be sunflower seed flour but you are allergic that too, sorry!!! If you are Paleo, you might need to search for a coconut flour hamburger bun recipe – sorry again πŸ™

          -Cassidy

          • Terry

            There’s a really good paleo hamburger bun recipe that uses cashews at the A Girl Wiorth Saving website.

        • Vania

          I tried this recipe and subtitute the almond flour with cassava flour and it turns out great! In this case i just need to add more liquids, i added water and oil to create a nice dough. Thank you for sharing this recipe!

          • I’m glad you liked them and they turned out for you Vania! And thanks for letting me know how to use cassava flour in this recipe!!!

            -Cassidy

  2. Cassidy, These sound and look wonderful. I’ll have to put burgers on our menu soon! FYI, I couldn’t get the link to Hannah Healthy Bakery to work. I’ll do a search online but thought you would want to know.

  3. Oh, Cassidy, these look and sound fantastic! I love the quick and easy part, too, of course. I will plan on making these when Son visits for 4th of July so we can enjoy them together. But I’ll probably have to do a test run or two before then. πŸ˜‰

    I loved Hannah’s baked goods, too. Absolutely delicious!

    Thanks! xo,
    Shirley

    • Cassidy

      Thanks Shirley! Let me know how you like them and if you have any critique for me. It’s always nice to get helpful feedback πŸ™‚

      -Cassidy

        • Hi Angelique! I’ve been meaning to test this recipe with egg replacers but haven’t gotten around to it yet so I don’t know. Someone left a comment that egg replacers worked well with this recipe but I don’t know what they used. I myself haven’t had good success using gelatin eggs for more than 2 eggs but I won’t know until I try it – sorry!!!

  4. these look great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! πŸ™‚

    Its live now!
    We have an AWESOME Giveaway this week!
    Cindy from vegetarianmamma.com

  5. Denise

    I made these last night and they were really good! I had to add a little extra of the flours because my batter was way too runny to form into a ball.
    The recipe says that it makes 3… they are really large buns and could easily be made smaller to serve more : )
    I used mine as a bun for my burger but most of the rest of the family thought they were too good to use as a bun and ate theirs separately. Both ways they were a hit here.
    Thanks for the great recipe!

  6. Courters

    Thanks for the recipe, made these for the family tonight. Added some more almond flour/ tapioca as batter was runny. They were fabulous! Went well with caramelised onions, beef burgers, pineapple, avocardo, grated carrot & lettuce. Definatley a keeper recipe!

    • Thank you for the review, I’m glad you liked them πŸ™‚ I use Honeyville blanched almond flour which is ground very, very fine. If you used another brand then yes, you would definitely need to add more flour πŸ™‚

      -Cassidy

      • Barbara Weil

        I actually did use Honeyville and the batter was still a bit runny so I added a little more almond flour. I accidentally formed six instead of 3 to be cut in half. They were nicely bread-like in texture. I probably would use a tad more garlic powder and I bet the sesame seeds would be a nice addition. I didn’t have any this time. I will definitely make these again. They are good without a hamburger in between them. Excellent recipe. Thanks.

      • noel

        For folks complaining of runny batter, I personally suggest microwaving the buns in a cylinder ceramic cup. I used my campbells soup-cup from walmart (it doesn’t taper toward the bottom) and had perfect buns in 5 minutes. I stopped the microwave every minute to let the dough ”settle”.

  7. Joanna

    These are the first paleo baked goods I’ve tried that ACTUALLY WORK! They tasted good, held together fine, and most importantly, they turned out just as promised!!! I’ve been paleo for six months and every baked good is soooo not worth the effort— I’m so glad I didn’t give up and gave these a try. My boyfriend definitely was sick of no bread and using these makes it much easier to keep on track. Thank you for the amazing recipe!

    • Thank you so much for the nice comment, I’m so happy you liked them πŸ™‚ I agree, it’s hard to find good paleo baked goods!

      -Cassidy

    • Great, I’m SO happy you liked them, especially your 4-yr old πŸ™‚ I know it can be hard to find healthy things that kids actually like!

      -Cassidy

  8. Lee

    I have tried a billion paleo bread recipes and they have all been a huge disappointment, until I found yours! I’m so excited I could cry! My dough was more of a batter, so instead of adding additional flour, I pour it in 1/4 cup increments into a muffin top pan. This made 6 muffin tops and came out PERFECT! They aren’t dense like all the others, or crumbly. As soon as they were cooled I tried them on a sandwich (a sandwich! I haven’t had one of those in MONTHS!) and it was absolutely incredible. I can’t tell you how happy you’ve made me.

    • Hi Lee!

      I agree that gluten free and paleo breads are usually dense or crumbly, but I’m SO happy you liked these! I think the dough was more of a batter probably because of the difference in brands of almond flour. If you didn’t use Honeyville brand, it definitely would have been more of a batter instead of dough because honeyville is ground so much finer than other brands. I’m so glad you got it to work for you and you liked it πŸ™‚

      -Cassidy

    • Bettie

      Wow, Lee! Thanks for sharing…..I have a new muffin top pan and have been so hesitant WHICH recipe to try? You have inspired me to go immediately into the kitchen and start cooking!

  9. […] The Best Paleo Cookbook: The Absolute Best Quick and Easy Paleo Recipes | Paleo and Primal DealsQuick & Easy Paleo Hamburger Buns + A New Online Paleo Bakery!PaleoFM #26: Quick And Easy Paleo Breakfast Ideas / Ultimate Paleo GuidePaleo Recipes That […]

  10. Marie

    Made these a few days ago with the Honeyville blanched almond flour. I didn’t end up with a batter, but I did feel the dough wasn’t thick enough to make a ball and ended up adding more almond flour. I did not PACK the flour though, and I’m wondering if that would make the difference. Next time I’m going to pack the flour into the cup and see if that does the trick. Anyway, FABULOUS recipe!! Great texture, and it holds together!!!

    • Thanks Marie, I’m so happy you added extra flour and it worked for you! When I measure my flour I scoop it out then use the back of a knife to de-clump then level it. Sometimes I do this several times to make sure the cup is completely full and leveled. Hope this helps!

      Thanks for taking the time to comment and leave a review πŸ™‚
      -Cassidy

      • Bettie

        Cassidy, does anyone sift their flours before measuring and then leveling? I always did and am wondering if that is right or wrong?

        • Hi Bettie! I don’t usually need to sift almond flour, I just break up any visible clumps with my hands, but I’m sure you could sift it if you wanted – just make sure that you pack it when measuring. However, I do sift coconut flour because it clumps easily πŸ™‚ Hope this helps!

          -Cassidy

  11. Rob C

    I too had an issue with it being very runny and had to add more flour. Besides the graininess of my almond flour I’m wondering if the size of the eggs matter. I used some pretty hefty eggs and probably should have only used 2 instead of 3. They’re cooling now and smell AMAZING. Can’t wait to bite into them!

    -=Rob=-

    • Thanks Rob!

      I just added a note to the recipe about adding additional almond flour since so many people have left me comments about it!

      I’m glad you still used 3 eggs, I think the recipe needs all 3 to bind… I just used large eggs when I tested the recipe. If anything, I would keep the 3 eggs and slightly increase the flour πŸ™‚

      I hope you like them!
      -Cassidy

  12. Lynda

    I’d been wanting an excuse to try these as a bread side before using as buns in case it was a bust for our family. Had my opportunity the other day! Delicious! Very easy to throw together and much loved by the whole family.

    We froze the last one and my son and I split it yesterday toasted from frozen. Not quite as good as fresh, but certainly still great and worth doing to have some on hand in a pinch.

    Thanks!

      • Bettie

        Oh my Lynda, Reading all the comments is sometimes boring but your comment hit home with me! That would probably be something I would forget to do! Good to have a sense of humor!

  13. Cassidy,

    Thank you so much for the gluten/yeast free hamburger bun recipe! For some reason, I have been craving a hamburger lately and partook of this treat yesterday, but for convenience and taste, opted for a Ciabatta bread bun. Well now I am bit bloated – no surprise there. Still craving the burger for some reason, but would like to have a gluten-free tasty option – I’ll give this a try as I already have almond flour. Also, this is a great experiment for me in order to serve to my potential customers as a Personal Chef at The Curvy Eggplant as I focus on healthy, holistic organic cuisine that happens to be mostly gluten free.

    • Hi Amber!

      Sorry, I don’t have any egg subs for this recipe πŸ™ If you look at my AIP Pinterest board, I just pinned a gelatin egg substitute that seems to be promising. I’ve used it in place of 1 egg successfully in some of my recipes but I’m not sure how it would do in this recipe replacing 3 eggs? Sorry again!!!

      -Cassidy

  14. Jane

    I tried to make this into a mini loaf of bread – I put the dough into a small bread pan and it was also delicious! Although the cooking time was twice as long and a small middle part at the centre of the loaf wouldn’t cook properly no matter how much longer I left the loaf in the oven. Maybe it’s a temperature thing. I just threw that part out since everything else baked fine and I didn’t want the rest of the loaf to dry out. I don’t like most paleo “bread” recipes but yours tasted the closest to bread. πŸ™‚

  15. Salman Abouzied

    Here are the nutritional values that I was able to obtain. There’s A LOT of calories in each of these buns. Great paleo friendly recipe but I’ve gained so much weight on paleo that now I’m incorporating zoning, which is basically portions:

    Nutrition Facts
    Quick

    3 Servings

    Amount Per Serving

    Calories 577.2

    Total Fat 43.3 g

    Saturated Fat 8.3 g

    Polyunsaturated Fat 2.1 g

    Monounsaturated Fat 5.9 g

    Cholesterol 186.0 mg

    Sodium 750.2 mg

    Potassium 90.6 mg

    Total Carbohydrate 36.6 g

    Dietary Fiber 6.4 g

    Sugars 8.0 g

    Protein 18.9 g

    Vitamin A 6.0 %

    Vitamin B-12 8.0 %

    Vitamin B-6 5.6 %

    Vitamin C 0.1 %

    Vitamin D 10.0 %

    Vitamin E 73.2 %

    Calcium 21.5 %

    Copper 6.3 %

    Folate 6.8 %

    Iron 20.5 %

    Magnesium 42.8 %

    Manganese 4.0 %

    Niacin 0.7 %

    Pantothenic Acid 0.1 %

    Phosphorus 13.7 %

    Riboflavin 10.6 %

    Selenium 0.5 %

    Thiamin 1.7 %

    Zinc 5.7 %

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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    • Hi Jen, I have never tried it using coconut flour instead of almond flour so I just don’t know how it would turn out or what the measurements would be.

      Usually when I convert a recipe from almond flour to coconut flour I start with 3 Tbsp. of coconut flour per 3/4 C of almond flour and go from there. And sometimes the recipe will need an extra egg or more liquid because the coconut flour is so absorbent. If you decide to experiment, let me know what you did and how it turned out!!!

      Fun Baking!
      -Cassidy

  16. Ashley

    I’ve used this recipe a couple of times now and the best way that I’ve figured to make nice bun shapes is to use my muffin top pan. It’s shallow so you don’t end up with something to tall, but they come out nicely rounded. The pan also helps keep the batter together so it doesn’t spread out too much, since the batter is thinner. Using the amounts listed here I get 6 buns that are perfect for smaller burgers. Awesome recipe!

  17. Rachael

    I stumbled into this recipe and site last summer and decided to try it out. At the time I had been paleo for 7ish months and just using lettuce wraps, which my four year old did not appreciate at all. The first time I made these I made it into four buns for the four of us… They were huge burger buns! The next time I made them and every time since(they are almost made once a week) I measure three tablespoons per bun and I get 7 smaller(about the size of an English muffin) buns. They are perfect for breakfast sandwiches and burgers… And cold cut sandwiches. They were awesome with pulled bbq beef the texture is so much like cornbread but holds together very well. Love them and after making them for what felt like the hundredth time today I thought I’d stop by and say thank you for sharing this recipe! My four year old appreciated them so so much and prefers these over the traditional wheat buns.

    • Thanks for taking the time to leave a comment! I’m really happy you and your four year old like them – making more, smaller buns is a great idea πŸ™‚ Thanks again!

      XO,
      Cassidy

  18. Lane Elizabeth

    These are awesome! I made them for a week long camping trip. I froze them and stored them in a cooler. They survived the entire week and a few bike crashes! Thank you so much!

    • Jboots

      Does this look right?

      Servings 3.0
      Amount Per Serving
      calories 584
      % Daily Value *
      Total Fat 41 g 63 %
      Saturated Fat 9 g 47 %
      Monounsaturated Fat 2 g
      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Cholesterol 212 mg 71 %
      Sodium 728 mg 30 %
      Potassium 73 mg 2 %
      Total Carbohydrate 50 g 17 %
      Dietary Fiber 8 g 31 %
      Sugars 8 g
      Protein 19 g

  19. Susan

    I just made these and was very disappointed, they didn’t come out at all the batter was to dry and flaky. I don’t know if it was because I used the coconut flour or what but they didn’t come out.:(

    • Hi Suzan,
      I’m sorry they didn’t turn out for you, but coconut flour is very unique so if you added it to the recipe that’s probably the problem. Coconut flour is extremely absorbent and requires additional liquid and usually more eggs or it will be dry. At this time I don’t have a coconut flour bun recipe, sorry. Let me know how they turn out if you try them again without the coconut flour πŸ™‚

      -Cassidy

      • Made these today. They smell incredible and their consistency looks perfect. Like the others, my batter was runny too so I added about 2 tablespoons of coconut flour to the mix. I’m looking forward to eating burgers tonight πŸ™‚

  20. Angela

    Hi Cassidy!
    I made these the other day & they are super easy to make & are AWESOME tasting! Thank you!! πŸ™‚

  21. Mallory

    I have made these for burger buns and absolutely loved them! The sesame seeds don’t like to stick on the tops, but they were still really good. By far the best gluten-free bread option out there, and approved by my non-paleo husband! I wanted to make these tonight for dinner rolls with pot roast and was wondering if a little bit of coconut flour in addition to the other flours would make it a little less runny?

    • Hi Mallory, I’m glad you like the recipe! Yes, you probably could add a small amount of coconut flour but I’m not sure of the amount (I’m thinking about maybe a Tablespoon?) . If you try it, let me know how it turns out!!!

  22. Nicolette

    Tried these tonight for our burgers. We are doing 21dsd so I subbed apple sauce for the honey and used the arrowroot powder.
    They turned out great!! Such a treat during this detox. Will definitely make again! Next week I am going to make them as dinner rolls.
    Thanks for the recipe!!!

  23. I’ve made these a few times, and they always turn out great! We enjoyed them as buns for Sloppy Joes, which I’m now posting on my blog. Providing a link back to your site, so my readers can find your recipe!

  24. annette

    These are amazeballs! I thought the recipe for rolls I was using before was good but this recipe knocks it out of the park. Thanks for sharing!!

  25. Kiki

    They look great, but I need a nut free GF version for my youngest son. I use hemp or rice milk for him so “milk” is ok. Any suggestions?

  26. Anna

    I just made these with the help of my 3 year old.
    They are ABSOLUTELY delicious! ! My daughter doesn’t
    Like bread at all but is devouring her bun!!
    Thank you so much for this recipe!!

    • Hi Joe, I haven’t tested it with gluten free flour so I don’t know how it would turn out. However, I’d imagine that for it to work you would need to modify the recipe. You would probably need to use slightly less all purpose flour and maybe even increase the fat in the recipe. If you decide to experiment let me know how it turns out!!!

  27. These are great, though I must agree with several previous commenters that I had to add about 2/3-3/4 more flour/starch to get these to be doughy enough and even then my hands had to be dripping in oil to shape each bun. I also made these a lot smaller so they’re easier to eat, making 5-7 buns with the added flour. With those simple adjustments, these are going to be a staple in our house. Used them for burgers and they worked great, though they were a bit too crumbly for sloppy joes. I put the rest of my first batch in the freezer and they were just right reheated in the oven. The fridge worked less well, making them just OK the next day and noticeably staler the second day. Thanks again for the great recipe! Love how quick and easy they are.

  28. Monique

    I have been looking for paleo recipes that actually create something bread-like, without success. These buns are the first baked goods that hold together well, taste good, and can even be toasted without crumbling when removing them from the toaster! I am even thinking that adding a bit of sweetener and some blueberries or cranberries might make a good substitute for scones. I am thankful for creative cooks like you. The “cornmeal” muffins came out ok, too, but I have to try again to make them less moist in the center.

  29. Linda Mangum

    Hi, my 11 year old son, Johnathan is an aspiring chef and is also a young man with learning disabilities. He refuses to let his difficulties keep him down and looks to his talents to keep him going. After sampling several recipes, he used an adaptation of this recipe to create Lamb Sliders with Tatziki Sauce for Kiwi Magazine’s Next Great Young Chef contest. He passed the professional judging portion and is currently a finalist in the on-line voting portion. He needs votes to win a $1000 cash prize and products. If you would like to support an aspiring chef, please take a moment to vote for our kiddo. You must vote for Both categories, so vote for a kiddo in the age 4-8 category AND Jonathan Mangum in the age 9-14 category. You can vote as many times as you want and as often as you want and feel free to share this information on your site or with others. The link is http://www.kiwimagonline.com/NGYC2015 and voting continues until August 17. Thanks in advance for supporting a great kid.

  30. Gina

    I made these tonight to use with sloppy joes – they turned out great! they held together well and didn’t crumble, and got nice and brown on top. Thanks for sharing the recipe! It’s a keeper for sure.

  31. Edith

    I just made a batch and took into account to add more almond flour since I didn’t have the Honeyville brand. Let me tell, it smells heavenly and it came out perfect. I was worried in the beginning that it was too wet but after adding about 1/2 cup more flour, it came out perfect. Like other Paleo folks, we all have been hankering for burgers and this is a keeper…..so huge thanks for this recipe!

  32. Jerry67

    I made these today with some slow cooker pulled pork. They were amazing. My son (24) loved the buns and ate them over regular wheat buns. This is definitely a keeper recipe.
    I did have to add additional flour to get a semi looking dough but nothing complicated. I got four buns out of the original batch.
    Great job!

  33. Sarah

    I made these last night and they came out so well I had to say thank you. I also wanted to share a couple things I did differently. I am currently doing a challenge that doesn’t allow arrowroot or tapioca so I used an equal amount of sweet potato flour (the white kind that acts like a starch but for some reason is called flour) and they came out perfectly. My batter was also a touch too thin to roll into a ball so instead of adding more flour I baked them in English muffin rings. You can make a ring out of aluminum foil if you want to give it a try, either way be sure to grease the ring so they don’t stick. I made 4 buns out of this and they were still a very generous size. I think my batter would have thickened if I had let it sit for a bit to give the starch a chance to hydrate but I was in a hurry. My guess is that the different results people are getting in the consistency of the batter not only has to do with type of almond flour and method of measuring but also the climate and how dry or hydrated the flours are to start with. Thanks again. These were delicious, easy, quick and turned out picture perfect even with a couple little changes.

    • I’m so glad they turned out well! Thank you for letting me know what changes you made and that it was successful, I love hearing how other people make my recipes πŸ™‚

      XO,
      Cassidy

  34. Ron Travis

    These are AWESOME! We did these in 6 inch ramekins and it was just like Schlotzkys bread!
    That’s what we made with them…also had a burger on them the first time.
    This is our FAVORITE recipe!

  35. Charlotte Moore

    I made these this morning also. I only had a whoopie pan and they were too small for a bun. As many others stated they were a bit wet to rollin my hands so I used the pan. They looked like a muffin top when they cooked. I think they would be good with spaghetti though but too thin for a bun. I mad try again and add more almond flour. The cookies I made were good too.

    • Hi Charlotte!
      Sometimes I’ve made these as written and sometimes I have to add additional almond flour to get the buns to the right consistency – I’m really not sure why that is but that’s why I put in the directions that you may need additional almond flour -sorry they were a bit thin for you!!! I think if you added additional almond flour next time they would turn out better for you, sorry again!!!

    • I also wanted to let you know that I added an additional line in the directions about adding more almond flour if needed – sorry again!

      XO,
      Cassidy

  36. Hi Cassidy,
    Sounds like a great alternative recipe for traditional buns and so much healthier. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  37. Leanne

    These are fantastic! I have been making Danielle Walkers and these are by far waaaaayyyy better and much easier to prepare. Outstanding!!!!

  38. Oanh

    these were so yummy! a little hard to roll and runny but ill try adding more flour next time. i didnt use any honey and used olive oil. thank u πŸ™‚

  39. kaybee_p

    wow wow wow! Just made these and ate with turkey burgers – so good!!! I didn’t expect them to expand but they almost doubled in size in the oven, making one burger way too filling for me but perfect for my husband! Thanks for the great recipe – definitely keeping this! πŸ™‚

  40. Ola

    Dear Cassidy, I’m from Germany and U have made your buns already a couple of times! They are sooo good!! Also all of my non Paleo friends love them πŸ˜€ Would send you pictures but don’t know how it works, as it’s my first comment ever on pinterest πŸ˜‰ But these buns are so good, I had to leave a comment. Thank you!!!

  41. […] 9. Quick and Easy Paleo Buns Here’s another recipe that makes a fantastic roll you can eat on its own or turn into a bun for hamburgers. You’ll need almond flour and arrowroot as the main flours, as well as garlic powder, honey, sesame seeds, and an oil of your choice. I’d go with coconut or melted ghee. […]

  42. Dee

    I don’t usually comment on recipes but this one was so unexpectedly different than any of the other paleo breads I’ve tried that I wanted to let others know about it. Any other bread recipe is always either soaked in oil or very coconutty. This one has none of that and really resembles a dinner biscuit. Whereas I think I would rather eat my burger in a lettuce wrap I am pretty sure this is going to be my go to recipe for biscuits as I am eating one right now smothered in de thawed strawberries. Thanks so much for taking the time to create this recipe for us. Yum!!!

  43. Natasha Smith

    Hi I can’t eat eggs(allergy), could you suggest another binding agent preferably plant based please?

    • Hi Natasha, I’m sorry to say that I’m not very familiar with egg substitutes so I don’t really know what would work and what would not – sorry!!!! If you find a good sub please let me know!

      -Cassidy

      • I’m so happy you like my recipe!!! Thanks so much for taking the time to comment and for letting me know that flax eggs work – that’s great!!!

        -Cassidy

  44. Ginger

    Thanks for putting this out there! I wounded if I did it wrong or used the wrong stuff. Maybe Almond Meal would have been better? It tastes good but doesn’t look like yours ha ha ha!

  45. Lara

    Hi, my husband and I made these delicious buns one night. We enjoyed the recipe so much I tweaked it for some scones in the morning. I eliminated the garlic and salt. Tripled the honey. Added 1 tsp. of vanilla extract. Substituted almond oil for the coconut oil. Added blueberries and blackberries. They came out great!

    • I’m so happy you and your husband liked them and glad to know that they can be made into scones – thanks for letting me know how you did it!!!

      -Cassidy

  46. Cheryl

    Love this recipe. I make it every week and freeze the buns. I do add an extra 1/4 c almond flour to thicken the batter though. It’s also my go to recipe for sandwich bread – I double the recipe and bake in a loaf pan for roughly 50 minutes, so good!

  47. Bernadine

    This is a great recipe. I made it exactly as your recipe calls for. I packed the almond flour very tight and did not need to add more. I pressed them probably too much before baking so they were thinner and bigger. But they made a great sandwich bread. Mine were only about 3/4 inch thick which was perfect. I had one left so I sliced it and put it in the freezer. Turned out perfect when I used it. It was actually a little more moist and did not fall apart. I like this bread so much. I made half a recipe yesterday using two egg and they were great too. Making more today to put in the freezer for the week. Could eat it everyday but am trying to loose weight so will limit myself to two a week. Thank you so much. I love sandwiches and this bread gives me a real treat. If I could add more stars to the rating I would.

  48. Bernadine

    Forgot to mention that I make them smaller too. I get 6 to 8 per batch or more depending on how thin I want them. Soooooo good.

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