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!
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 gluten-free hamburger 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 🙂
❤️ Why You'll Love These Paleo Hamburger Buns: They're quick and easy to make, sturdy, don't fall apart, and are paleo, gluten-free, grain-free, and dairy-free!
Or if you're looking for keto, be sure to check out these keto low-carb hamburger buns!
Or if you're looking for more paleo bread recipes, I think you'll love these paleo wraps and paleo cornbread recipes!
Ingredients
Here are the easy ingredients you will need:
- Blanched Almond Flour - Gluten-free keto flour. Use finely ground, otherwise, they will not turn out well.
- Arrowroot Or Tapioca Flour - Starch that adds texture and softness.
- Sea Salt - Enhances the flavor.
- Baking Soda & Baking Powder - For rising.
- Garlic Powder - Optional but highly recommended for added flavor.
- Apple Cider Vinegar - Can't taste it at all, reacts with the baking soda for an added rise.
- Eggs - Adds moisture and acts as a binder.
- Honey - Slight sweetness, similar to traditional buns.
- Coconut Oil - Adds moisture and richness. Also added to the top to help the buns brown.
- Sesame Seeds - Optional, for the topping.
How to make paleo hamburger buns
Step #1: Whisk together the dry ingredients.
Step #2: In a separate bowl, whisk together the wet ingredients.
Step #3: Pour the wet ingredients into the dry and mix well.
Step #4: Form into buns and top with coconut or avocado oil and sesame seeds. Bake.
Serving suggestions
Cool completely on a cooling rack. Then, cut with a serrated knife. If the almond flour hamburger buns are completely cooled, they may be crumbly.
For a traditional paleo burger, serve with hamburger meat, cheese (if tolerated), lettuce, pickles, fried onions, tomatoes, and paleo-compliant condiments such as homemade paleo mayo, primal kitchen ketchup, and mustard.
Or use the buns for this sloppy joe recipe!
Storage
- Store: Leftover burger buns can be stored, loosely covered, at room temperature for 1 day.
- Freeze: To freeze, wrap each bun tightly in plastic wrap. Then, place them in a freezer-safe baggie and freeze for up to 3 months. Thaw at room temperature before reheating.
Substitutions
- The almond flour cannot be substituted with coconut flour - sorry! The only substitute for almond flour that I've heard of is sesame seed flour, but I have not tried this myself.
- The coconut oil can be substituted with avocado oil or melted butter.
If you’ve tried these Paleo Hamburger Buns or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Quick And Easy Paleo Hamburger Buns
Ingredients
- 2 Cups Blanched Almond Flour + more as needed - finely ground
- ½ Cup Arrowroot Flour - or tapioca flour
- ½ teaspoon Sea Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Grain Free Baking Powder
- ¼ teaspoon Garlic Powder - optional but highly recommended
- 1 teaspoon Apple Cider Vinegar
- 3 Large Eggs
- 1 Tablespoon Honey
- 1 Tablespoon Coconut Oil - melted, or oil of choice
Topping
- 1 Tablespoon Coconut Oil - melted or oil of choice
- 1 Tablespoon Sesame Seeds - optional, for topping
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 4 balls and place on a greased cookie sheet or pizza stone (add additional almond flour if the 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 completely before cutting with a serrated knife.
Add Your Own Notes
Notes
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as tapioca, arrowroot, or potato).
- For low-carb & keto, check out my Quick & Easy Keto Hamburger Buns that I adapted from this recipe!
- Store: Leftover burger buns can be stored, loosely covered, at room temperature for 1 day.
- Freeze: To freeze, wrap each bun tightly in plastic wrap. Then, place them in a freezer-safe baggie and freeze for up to 3 months. Thaw at room temperature before reheating.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Jeri L says
I made these this weekend but made 9 little rolls instead of 4 buns. Wanted them to have with soup. It is such an easy recipe and they taste sooooo good. They will become a staple in my house as we are grain free and always looking for new things that are easy.
Cassidy says
Oh YAY, thank you!!! I'm so happy you liked them 😀
XO,
Cassidy
Janell says
Can I make this if I only have almond flour / AP flour and baking soda? How would I need to tweak it? Thanks
Cassidy Stauffer says
Hi Janell!
A/P flour isn't a 1:1 replacement for starch, so without testing it myself, I just can't say for sure. Also, you could leave out the baking powder, but they won't have the same rise, they may turn out a bit flat and dense. Sorry I couldn't be of more help!!!
XO,
Cassidy
Marcia says
This bread has a strong baking powder/soda taste. The texture is good, but I prefer the yeast taste in bread. Would that work?
Cassidy Stauffer says
Hi Marcia,
I've never tried this recipe with yeast, but it would probably work with a few tweaks 🙂 You would need to proof the yeast in warm water and sweetener, then add more dry ingredients to make up for the extra liquid. Hope this helps!!
-Cassidy
Carter says
DELICIOUS! They do have a biscuit taste to them but are just so yummy! I can't wait to try tonight with my chicken burgers! I was able to make 6 large buns (going to try to freeze some and see how they do) and then a mini one (slider size). This makes each bun about 180 calories, which is great! Very moist on the inside. Tried adding a 1/2 tsp of nutritional yeast for a cheesy flavor but not enough to tell. I did not want to use too much since this was my first time making this recipe. Will try more next time. Thank you for sharing your recipe!
Cassidy Stauffer says
I'm so glad you like them!! Let me know what you think of them with nutritional yeast 🙂
XO,
Cassidy
Helene says
Hi Cassidy, I just made these hamburger buns today and they look great; they are a little dry but good. Waiting for them to cool so we can have them with sloppy Joe sauce.
Thanks for sharing!
Cassidy Stauffer says
Oh no, I'm sorry they are dry! Next time you can add more coconut oil, 1 teaspoon at a time, until the batter is just a tad wetter so the buns won't be so dry 🙂 I hope this helps!
XO,
Cassidy
Cheri says
Is your nutritional information for all 4 buns or 1?
Cassidy Stauffer says
The nutrition info is for 1 bun. Unfortunately, almond flour has a lot of calories even though it's super healthy and paleo-friendly!
I hope this helps!
-Cassidy
Becky C says
My new favorite hamburger buns! I’ve just learned about many other allergies besides gluten and these fit the bill. I left out the honey and they were great. (The honey is a no-no while I’m being treated for yeast overgrowth in my intestines.)
Cassidy Stauffer says
Thank you so much, Becky! I'm excited you liked them 🙂
XO,
Cassidy
Alanah says
OMG!!! This is the best paleo bread recipe ever!! I made a double batch, made 2 buns and the rest of the mixture I used for bread. I cooked it for about 30 mins in the oven and it's amazing!! Yum!
I topped the bun with a juicy beef patty and avocado..... delish!!
Thanks so much Cassidy, for creating such spectacular recipes!
Cassidy Stauffer says
Thank you so much, I'm excited you liked it!!! ...I've never baked it as bread, I'll have it try that!
-Cassidy
Sheri says
This recipe gets 5 STARS!! I'm two months into paleo and crave bread and after reading the reviews I had to give it a try. THE GARLIC POWDER MAKES IT SAVORY WHICH MAKES THIS RECIPE OVER THE TOP AMAZING!!! I didn't use them as buns but sliced them in two and when I had a craving would toss a slice in the toaster and smother it with ghee. Oh My you've got to try it!
Cassidy Stauffer says
Oh, sounds amazing - I'll have to try it! Thanks for the tip 🙂
-Cassidy
Molly Obert says
So good! I used a large ice cream scoop and made 8 buns out of this recipe (4 tops, 4 bottoms. I also used ghee instead of coconut oil. These are the best paleo buns I've had. They are light and not overwhelming like some can be! Well done!
Kayla V Warr says
Moist, help up nicely, great almost-cornbread like texture!
Elizabeth says
These look amazing! Is there a flour conversion you are aware of, in place of the almond flour, that could be used to make this recipe AIP compliant? I have the egg swap figured out, and can omit the sesame seeds.
Cassidy Stauffer says
Hi Elizabeth! The only replacement I know of for almond flour is sunflower seed flour. But I don't think that's aip compliant either - sorry!!! 🙁
Ashton says
Hey Elizabeth, Did you end up making these AIP? I usually substitute with a combo of cassava and coconut flour if the recipe already calls for tapioca or arrowroot flour. Lmk if you were successful in making them AIP and what you ended up using! Thank you.
Joanna Seely says
What did you use for the egg replacement?
Lindsey says
These buns are amazing. They are soft, but strong enough to put a burger on and just so delicious. Will definitely make these again. Thanks!
Cassidy Stauffer says
Thank you so much Lindsey! I'm happy you like them 🙂
-Cassidy
Nili barayev says
Tnxs for this.
Its amaizing and taste so good
Dina says
Loved this recipe! We usually go for store bought buns or lettuce wraps but this was a fantastic alternative. I followed the directions exactly, used avocado oil, took 15 minutes in the oven, then sliced them and threw them on the grill with our patties for a few minutes.
Cassidy Stauffer says
Thank you Dina, I'm so happy you liked them!!! We like to grill our buns too ?
-Cassidy
Sangita says
I have tried many Keto and Paelo bread recipes and this is the BEST one! It held up well as a pull pork sandwich and it toast well the following morning. Thank you for this recipe. One question: can I use this recipe to make a loaf of bread? Do I need to change qty of any ingredients or baking time?
Thank you... Sangita
Cassidy Stauffer says
Hi Sangita!
Thank you SO much, I'm glad you liked it!!! ...I've never tried it as a loaf of bread before, but I'm pretty sure someone commented awhile back they doubled the recipe to make a loaf of bread and it turned out well - but I really don't know without trying it myself.
If you try it please come back and let me know how it went! Or you can try my brand new Sandwich Bread Recipe - I think you would love it ?
Have a great week!
-Cassidy
Sangita says
I made the recipe and baked it in 8x4 loaf pan for 30 mins. The bread came out perfect. It toast so well...I love this recipe. Thank you Sangita
DeAnna Piercy says
These buns turned out awesome! Thank you for the recipe. I have passed your website on to my friends!
Cassidy Stauffer says
Oh YAY, thank you so much!!!!
-Cassidy
Sarah says
First tecipe I have tried from this website and it was amazing! I can't wait to try others. I can finally enjoy food again instead of missing all the things I can not have anymore.
Lisa says
The BEST buns ever!
Joanne says
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.
Debora says
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.