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!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 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
nina says
By far the best Paleo buns! !
Lane Elizabeth says
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!
Rachael says
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.
Cassidy says
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
Ashley says
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!
Jen says
Hi - do you think I could substitute coconut flour for the almond flour? Not allowed almond flour yet!
Cassidy says
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
Salman Abouzied says
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.
Close This Window
Mary Kay Simoni says
Thanks so much for the nutritional info!
Jane says
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. 🙂
Cassidy says
HI Jane, thanks so much! I wonder why it didn't cook in the middle??? I have a Paleo sandwich bread recipe recipe if you want to give it a try 🙂 Here's the link: https://cassidyscraveablecreations.com/2012/09/sandwich-bread-grain-yeast-xanthan-free.html
-Cassidy
paleobrownies says
Nice recipe ! I will surely try this at home.
Amber says
Any eggs subs for this recipe??
Cassidy says
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
Violetta Myers says
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.
Hooked on Paleo says
After reading this recipe, I am looking forward to making these since you said they dont fall apart. These look so good and their Paleo!! Yaaaay!!!
Lynda says
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!
Lynda says
Oh, and can I recommend? ...slice before freezing.
Cassidy says
Thanks for the comment Lynda, I'm happy you liked them! And I think slicing before freezing is a good recommendation 🙂
-Cassidy
Bettie says
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!
Tonya says
Thank you so much!! These buns are amazing!
Rob C says
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=-
Cassidy says
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
Marie says
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!!!
Cassidy says
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
Bettie says
Cassidy, does anyone sift their flours before measuring and then leveling? I always did and am wondering if that is right or wrong?
Cassidy says
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
Lee says
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.
Cassidy says
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
Bettie says
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!
Tegan says
I made these last night, and they were delicious! My four-year old gobbled her's up. Thank you!
Cassidy says
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
Joanna says
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!
Cassidy says
Thank you so much for the nice comment, I'm so happy you liked them 🙂 I agree, it's hard to find good paleo baked goods!
-Cassidy
Courters says
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!
Cassidy says
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
Barbara Weil says
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 says
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''.
Denise says
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!
Al says
I found this recipe needs a lot more flour, up to 3 cups, to make proper dough.
Cindy (Vegetarian Mamma) says
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
Heather @ Cook It Up Paleo says
Wow those look just like real hamburger buns! 🙂
Cassidy says
Thanks Heather, I hope you like them!!!
Angelique says
Can I substitute gelatins egg in this recipe for AIP?
Cassidy says
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!!!
Shirley @ gfe & All Gluten-Free Desserts says
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
Cassidy says
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
Nancy says
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.
Cassidy says
Thanks Nancy!!! And thanks for letting me know about the link, I fixed it 🙂
-Cassidy
Hannah says
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!!
Cassidy says
No problem Hannah, your treats were really good! I hope you like my hamburger buns 🙂
-Cassidy
Beverly Gonzalez says
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.
Cassidy says
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
Terry says
There's a really good paleo hamburger bun recipe that uses cashews at the A Girl Wiorth Saving website.
Michele says
Banana flour might be an option too. I'm just getting familiar with it myself.
Vania says
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!
Cassidy says
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
Susie says
I use water chestnut flour and it works great!
Emma says
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!