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

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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 - Main Picture

Paleo Hamburger Buns - 2nd picture

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 make this yummy bun recipe, but I changed it to be yeast free and more paleo-friendly. I can hardly contain my excitement! Not only are they quick & easy, but they are sturdy, hold up well, and don’t fall apart when you slice them. 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 🙂

And now onto the 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 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.

Paleo Hamburger Buns On Baking Sheet

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.

pin for later:
Paleo Hamburger Buns Collage

Looking for more Paleo Bread recipes? You may be interested in my Grain Free Wraps, Paleo “Cornbread”, or my new Keto Breads Cookbook!

Quick & Easy Paleo Hamburger Buns

For grain free baking powder, combine 2 parts arrowroot, tapioca, or potato starch with 1 part baking soda, and 2 parts cream of tartar.
4.95 from 39 votes
Print Rate
Course: bread, Main Course
Cuisine: American
Keyword: almond flour hamburger bun recipe, gluten free hamburger bun recipe, paleo and gluten free hamburger bun recipe, paleo hamburger buns recipe, yeast free and gluten free hamburger bun recipe, yeast free and grain free hamburger bun recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 438kcal
Author: Cassidy

Ingredients

  • 1 1/2 C 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)
  • 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, see comments below). 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.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!
Nutrition Facts
Quick & Easy Paleo Hamburger Buns
Amount Per Serving
Calories 438 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 9g 45%
Cholesterol 122mg 41%
Sodium 455mg 19%
Potassium 62mg 2%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 4g
Protein 13g 26%
Vitamin A 3.6%
Calcium 14.9%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

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

Any of the links on my website may be affiliate links. If you purchase anything through them I may receive a small commission. Thank you for your support to make this free resource available!

Paleo Hamburger Buns Cut In Half

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! #PaleoHamburgerBuns #GlutenFreeHamburgerBuns #PaleoBuns #GlutenFreeBuns #PaleoBread #GlutenFreeBread #GrainFreeHamburgerBuns #GrainFreeBuns #GrainFreeBread
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Posted May 20, 2014 by Cassidy in Breads, Paleo, Whats For Dinner? / 154 Comments

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

  1. Hannah

    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! 🙂 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!!

    Reply
      • Beverly Gonzalez

        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.

        Reply
        • Cassidy

          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 🙁

          -Cassidy

          Reply
          • 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!

          Reply
          • Cassidy

            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

    • Emma

      I tried these buns for the first time tonight, they were great! I added 1 tablespoon of Psyllium Husk. I have tried other paleo breads with not much success, so well done on the recipe!

      Reply
  2. Nancy

    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.

    Reply
  4. Shirley @ gfe & All Gluten-Free Desserts

    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. 😉

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

    Thanks! xo,
    Shirley

    Reply
    • 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 🙂

      -Cassidy

      Reply
        • 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!!!

          Reply
  8. Cindy (Vegetarian Mamma)

    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! 🙂

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

    Reply
  10. 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!

    Reply
  11. 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!

    Reply
    • Cassidy

      Thank you for the review, I’m glad you liked them 🙂 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 🙂

      -Cassidy

      Reply
      • 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.

        Reply
      • 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”.

        Reply
  12. 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!

    Reply
    • Cassidy

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

      -Cassidy

      Reply
  14. 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.

    Reply
    • Cassidy

      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 🙂

      -Cassidy

      Reply
    • 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!

      Reply
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    Reply
  17. 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!!!

    Reply
    • Cassidy

      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 🙂
      -Cassidy

      Reply
      • Bettie

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

        Reply
        • Cassidy

          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 🙂 Hope this helps!

          -Cassidy

          Reply
  20. 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=-

    Reply
    • Cassidy

      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 🙂

      I hope you like them!
      -Cassidy

      Reply
  22. 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!

    Reply
      • 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!

        Reply
  24. Violetta Myers

    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.

    Reply
    • Cassidy

      Hi Amber!

      Sorry, I don’t have any egg subs for this recipe 🙁 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

      Reply
  29. 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. 🙂

    Reply
  32. 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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    Reply
    • Cassidy

      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

      Reply
  36. 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!

    Reply
  37. 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.

    Reply
    • Cassidy

      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 🙂 Thanks again!

      XO,
      Cassidy

      Reply
  38. 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!

    Reply
    • 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

      Reply
  42. 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.:(

    Reply
    • Cassidy

      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 🙂

      -Cassidy

      Reply
      • Sarah

        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 🙂

        Reply
  43. Angela

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

    Reply
  44. 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?

    Reply
    • Cassidy

      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!!!

      Reply
  45. 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!!!

    Reply
  46. Nancy

    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!

    Reply
  47. 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!!

    Reply
  49. 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?

    Reply
  50. 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!!

    Reply
    • Cassidy

      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!!!

      Reply
  52. Kate

    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.

    Reply
  53. 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.

    Reply
  56. 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.

    Reply
  57. 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.

    Reply
  58. 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!

    Reply
  59. 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!

    Reply
  62. 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.

    Reply
    • Cassidy

      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 🙂

      XO,
      Cassidy

      Reply
  63. 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!

    Reply
  65. 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.

    Reply
    • Cassidy

      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!!!

      Reply
    • Cassidy

      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

      Reply
  66. Marla

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

    Reply
  69. Leanne

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

    Reply
  71. 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 🙂

    Reply
  72. 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! 🙂

    Reply
  73. 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 😀 Would send you pictures but don’t know how it works, as it’s my first comment ever on pinterest 😉 But these buns are so good, I had to leave a comment. Thank you!!!

    Reply
  74. 11 Fluffy and Chewy Paleo Dinner Rolls | Paleo Grubs

    […] 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. […]

    Reply
  75. 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!!!

    Reply
  76. Natasha Smith

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

    Reply
    • Cassidy

      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

      Reply
      • 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

        Reply
  77. 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!

    Reply
  78. 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!

    Reply
    • Cassidy

      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

      Reply
  79. 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!

    Reply
  80. 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.

    Reply
  81. 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.

    Reply
  83. Cathy

    Thank you for your website and all your recipes for those of us who need a special diet! I made your Paleo Hamburger Buns with the almond flour. They looked just like your photograph and I am so glad I can now have a hamburger with a bun and all the trimmings! I am wondering if you think I could use Cassava Flour in place of the almond flour. I am not sure if the other ingredients in the recipe would remain the same.

    Reply
    • Cassidy

      HI Cathy! I’m so happy you liked them! I haven’t tried cassava flour in this recipe, but I’ve tried replacing the almond flour with it in other recipes and it didn’t turn out. While I can’t say for sure, I think if you used cassava flour the whole recipe would need to be re-worked, sorry! Maybe one day soon I can come up with a cassava flour hamburger bun!

      -Cassidy

      Reply
  84. SEB

    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!

    Reply
  85. Tricia

    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!

    Reply
  86. Karen

    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!

    Reply
  87. Doon

    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

    Reply
  88. Holly

    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!

    Reply
  89. Holly

    I just took one out of the freezer and it did very well. Still spongy and with good flavor after one week. Successful test!

    Reply
  90. Cathy

    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!!

    Reply
  93. Jennifer

    These are seriously better than regular bread! Thank you for this recipe, it’s loved by our entire family!!!

    Reply

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