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
Oanh says
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 🙂
Leanne says
These are fantastic! I have been making Danielle Walkers and these are by far waaaaayyyy better and much easier to prepare. Outstanding!!!!
Kristina says
What are the nutritional values for these, specifically carbs please. Thanks they look great
Marla says
Hi Cassidy,
Sounds like a great alternative recipe for traditional buns and so much healthier. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Charlotte Moore says
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.
Cassidy says
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!!!
Cassidy says
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
Ron Travis says
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!
Cassidy says
Awesome Ron, I'm excited that you like them so much!!!! Thanks so much for the comment!!!
-Casidy
Sarah says
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.
Cassidy says
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
Gus says
I'm on a sort of modified paleo diet. Honey is verboten. Do you think these would work without honey?
Cassidy says
Yes I think they would probably work without the honey, but it will slightly effect the taste 🙂 Hope you like them!!!
XO,
Cassidy
Jerry67 says
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!
Cassidy says
Awesome Jerry67 - I'm glad you liked them!!! 🙂
Edith says
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!
Cassidy says
YAY Edith!!! I'm glad you got it to work with the Bob's Red Mill almond flour!!!!
Gina says
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.
Cassidy says
Thanks Gina! I'm happy you liked them, thanks for taking the time to comment 🙂
Linda Mangum says
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.
Monique says
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.
Kate says
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.
Joe says
Will this recipe work with gluten free flour instead of almond flour?
Cassidy says
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!!!
Joe says
I tried it today and they worked great! I added a couple TBS of oil to make up for the lost fat. I'm so glad to have a gluten free burger bun. Thank you!!!
Cassidy says
Thanks Joe! I'm happy you liked them 🙂
Anna says
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!!
Kiki says
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?
Liz says
Awesome ! Better than wheat buns. My husband love them as well.
annette says
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!!
Nancy says
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!
Cassidy says
Thanks so much Nancy! I'm glad you enjoyed them 🙂 🙂
Nicolette says
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!!!
Cassidy says
Thanks Nicolette, I'm so happy they worked for you!!!!
Mallory says
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?
Cassidy says
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!!!
Angela says
Hi Cassidy!
I made these the other day & they are super easy to make & are AWESOME tasting! Thank you!! 🙂
Cassidy says
I'm SO happy you liked them, thanks so much!!!!
XO,
Cassidy
Susan says
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.:(
Cassidy says
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
Sarah says
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 🙂
Jared Boots says
Nutritional facts?
Jboots says
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