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!
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.
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:
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
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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.
Nutritional information is approximate and may vary.
this post is part of Fat Tuesday, Gluten Free Wednesdays, Real Food Fridays, and Allergy Free Wednesdays
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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 🙂
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! 🙂
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!!!
Thank you SO much Ola, I’m happy you liked them and took the time to leave your first comment 🙂 🙂
XO,
Cassidy
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!!!
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
Made it with flax eggs and turned out good!
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
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!
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
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!
Excuse me, did you use 6 eggs for sandwich bread? Thank you!
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.
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.
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.
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
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!
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!
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!
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
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!
I just took one out of the freezer and it did very well. Still spongy and with good flavor after one week. Successful test!
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!!
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
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.
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