These Paleo Hamburger Buns are quick & easy to make, sturdy, hold up well, don’t fall apart when you slice them, and aren’t gummy – they’re amazing!
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!
Not only are these buns quick & easy, but they are sturdy, hold up well, and don’t fall apart when you slice them – I can hardly contain my excitement! They also don’t turn into a big pile of crumbs when you eat them and aren’t gummy. They have the taste and texture of traditional buns – YAYYY!!!!
You can also use these as sandwich rolls filled with 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 🙂
Paleo Bakery
There’s a new online bakery called Hannah’s Healthy Bakery that I’m really excited about! All of her treats are grain, gluten, and refined sugar free. Everything is also dairy free with the exception of the chocolate cake, chocolate chip cookies, and snicker-doodle 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 yet, you are the one planning a big event – it’s nice to have pre-bought treats.
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, and chocolate bundt cake – 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.
Looking for more Paleo Bread recipes? Check these out!
OR, if you’re looking for Keto Hamburger Buns, I have a great recipe in my new Keto Breads Cookbook!!!
Quick & Easy Paleo Hamburger Buns
Ingredients
- 2 C Blanched Almond Flour + more as needed finely ground
- 1/2 C Arrowroot Flour or Tapioca Flour
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Grain Free Baking Powder
- 1/4 tsp Garlic Powder optional but highly recommended
- 1 tsp. Apple Cider Vinegar
- 3 Eggs
- 1 Tbsp. Honey
- 1 Tbsp. Coconut Oil melted or oil of choice
Topping
- 1 Tbsp. Coconut Oil melted or oil of choice
- 1 Tbsp. Sesame Seeds
Instructions
- Preheat the oven 350 degrees.
- Whisk together the almond flour, arrowroot, salt, soda, baking powder, and garlic powder in a large bowl.
- In another bowl, whisk together the eggs, apple cider vinegar, and honey.
- 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.
- Using greased hands, form the dough into 3 or 4 balls and place on a greased cookie sheet or pizza stone (add additional almond flour is dough is too thin to form into balls). Slightly flatten with your palm and form into hamburger buns. Lightly brush the tops with oil and sprinkle with sesame seeds.
- Bake for 12 - 15 minutes or until golden brown.
- Allow to cool before cutting.
- Best if eaten the same day. I have not tried to freeze them, but I imagine they could be frozen.
Nutritional information is approximate and may vary.
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This is my favorite bread recipe period! I have made it a lot and now make a double recipe and put 1/4 cup of dough in each bun and it makes 7 buns for a recipe and 14 for double recipe. Perfect size for hamburger buns, bread for breakfast as toast, buns for biscuits & gravy.I freeze it and they last forever and put some in the fridge too. I am going to surprise my husband tomorrow with lobster rolls and these are the rolls! I do not put the sesame seeds on the top so it’s more versatile. THANK YOU SO VERY MUCH for this wonderful recipe.
Love them! They hold together well, for having a burger on them. They also are nice for breakfast with almond butter and homemade jam? Yummy, thank you for the great recipe.
These are AMAZING! It’s so wonderful to have a real hamburger bun that’s delicious and doesn’t taste too coconutty. I didn’t have sesame seeds, so I topped with TJ Everything but the bagel seasoning. Thanks for sharing this recipe. It’s our new go-to.
Hi, we are vegan and am wondering if this recipe would work with flax eggs?
Thanks
Hi Mairi!
I honestly don’t know, sorry! I have a suspicion that flax eggs wouldn’t work but I just can’t say for sure without trying it. In my experience, though, aquafaba has worked better for me in grain free recipes than flax eggs. However, I’m not sure aquafaba would work either because this recipe is very reliant on the eggs! If you give an egg substitute a try come back and let me know how it went!
Thanks,
Cassidy
My son is allergic to eggs, so I did the flax substitute. WONDERFUL flavor, but falls apart some when you try to slice them. They do not rise at all and stay the same size and shape as before placing in the oven, so I plan to just shape them as I want and don’t slice. In other words, I plan to make the bottom and tops separately (thinner pieces than before). My son is 22 years old and needs something filling. These are very filling and the flavor is AMAZING!!! THANK YOU for this amazing recipe!
I made it tonight and it was delicious!!!
Made for the first time today. Really happy with the results. My batter was also runny but I understand that it’s because my almond flour, which I ground myself, was not fine enough. I added more arrowroot flour until the consistency was a bit more held together and just resigned myself to making “flat bread.” Glad I did! I can also see a potential to eliminate the garlic powder, add cinnamon and nuts and make more of a dessert bread. Mmmm. Life is so much better with bread!
Sеrve witһ the loweredd cooking juice and steamed rice.
Can I skip the arrowroot flour and add more coconut flour? Don’t have any arrowroot and want to make these tonight.
Hi Lauren!
Unfortunately, I don’t think subbing coconut flour for the arrowroot flour will work. The only substitute I would recommend is tapioca flour, otherwise I doubt they will turn out. Sorry about that!
-Cassidy
Thanks, Cassidy. I was able to get some arrowroot flour and make up a batch, I didn’t have enough Almond flour and so had to use some coconut flour to make up the difference. I omitted the honey, and the baking soda (didn’t have any) and added some psyllium husks and it’s the best Paleo Bread I have ever tasted. Even with the changes so I can imagine how great it is prepared as suggested. I didn’t have any issues with texture (not runny at all). The only way I can describe it is that it tastes like a mix between cornbread and Red Lobster garlic biscuits. Loved it!
Oh perfect Lauren!!! I’ll have to try it using your changes – I’ve recently started using psyllium husks a lot and really like the texture it lends! Thanks for letting me know your changes and how it turned out ?
-Cassidy
Thank you for such a great recipe!!! I tried it with almond flour the first time and then with cassava flour the next. I actually prefer the cassava flour version because it’s a little softer and held together better. Like another reviewer said in her posting, I added more water and oil till it formed a dough ball. Then I separated the dough to make 5 balls. I baked them on my muffin top tray. Loved them.
These are seriously better than regular bread! Thank you for this recipe, it’s loved by our entire family!!!
Oh YAY Jennifer, thank you SO much!!!!!
-Cassidy
these were DELICIOUS! I went paleo a little over a month ago and I had a huge hankering for avocado toast this morning. I was so happy that I found this recipe because I had everything in my pantry and had avocado toast 20 minutes later! I divided the recipe by 3 and made two small buns out of it, one for now, one for tomorrow morning. I also used only a 1/2 cup almond flour and they came out fine! Thank you!!
I just took one out of the freezer and it did very well. Still spongy and with good flavor after one week. Successful test!
how did you thaw it out?
I just finished dinner having made this recipe just as written. They were delicious and even my husband gave them two thumbs up and he’s pickier than I am. I loved the soft texture that did not fall apart even on our loaded burgers. They did come out a bit larger than needed so next time I might experiment with smaller buns and make four of them. There will be a next time! I put the third one in the freezer so we will see how that goes. Thank you for sharing. I am going to check out your other recipes!
This recipe seems delicious and easy to make and I plan to try it this weekend. I was wondering if anyone did experiment with freezing it and how that worked out.
Thanks
Hi Cassidy, I just recently started eating paleo hoping to improve my health. My kitchen looks like a laboratory, mason jars filled with nuts and different flour substitutions. I’ve tried several recipes for bread and/or rolls and they were terrible. I had given up when I saw your recipe and thought I’d give it one more try. I made a smaller batch (didn’t want to waste ingredients) and used a flax egg since I can’t have eggs. Well let me tell you the roll was terrific. It browned like a roll, it had a texture like a roll and the taste was great! Thank you so much, now I get to have a roll with dinner or with a little honey for breakfast!
I, too, had difficulty with the batter being very thin, even after adding more if the flours. I had to drop it on the cookie sheet and the three were so large they did not work well for hamburger buns. We liked the flavor and will try packing the flours next time. Thanks!
Thank you for this fantastic recipe! A fun variation I just tried…I mixed together all of the ingredients except the garlic powder. I separated the dough in half. One half I added garlic powder to and made two buns. I added a little maple syrup to the other half and made two scones! Topped with raspberry preserves. Delish!