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
Mary McDermott says
These are AMAZING! It's so wonderful to have a real hamburger bun that's delicious and doesn't taste too coconutty. I didn't have sesame seeds, so I topped with TJ Everything but the bagel seasoning. Thanks for sharing this recipe. It's our new go-to.
Mairi Winstanley says
Hi, we are vegan and am wondering if this recipe would work with flax eggs?
Thanks
Cassidy says
Hi Mairi!
I honestly don't know, sorry! I have a suspicion that flax eggs wouldn't work but I just can't say for sure without trying it. In my experience, though, aquafaba has worked better for me in grain free recipes than flax eggs. However, I'm not sure aquafaba would work either because this recipe is very reliant on the eggs! If you give an egg substitute a try come back and let me know how it went!
Thanks,
Cassidy
Melissa Jonas says
My son is allergic to eggs, so I did the flax substitute. WONDERFUL flavor, but falls apart some when you try to slice them. They do not rise at all and stay the same size and shape as before placing in the oven, so I plan to just shape them as I want and don't slice. In other words, I plan to make the bottom and tops separately (thinner pieces than before). My son is 22 years old and needs something filling. These are very filling and the flavor is AMAZING!!! THANK YOU for this amazing recipe!
Maribel says
I made it tonight and it was delicious!!!
Leslie says
Made for the first time today. Really happy with the results. My batter was also runny but I understand that it's because my almond flour, which I ground myself, was not fine enough. I added more arrowroot flour until the consistency was a bit more held together and just resigned myself to making "flat bread." Glad I did! I can also see a potential to eliminate the garlic powder, add cinnamon and nuts and make more of a dessert bread. Mmmm. Life is so much better with bread!
Joni says
Sеrve witһ the loweredd cooking juice and steamed rice.
Lauren says
Can I skip the arrowroot flour and add more coconut flour? Don't have any arrowroot and want to make these tonight.
Cassidy says
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
Lauren says
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!
Cassidy says
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
Mingh says
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.
Jennifer says
These are seriously better than regular bread! Thank you for this recipe, it's loved by our entire family!!!
Cassidy says
Oh YAY Jennifer, thank you SO much!!!!!
-Cassidy
Cathy says
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!!
Holly says
I just took one out of the freezer and it did very well. Still spongy and with good flavor after one week. Successful test!
Maribel says
how did you thaw it out?
Holly says
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!
Doon says
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
Karen says
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!
Tricia says
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!
SEB says
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!
Cathy says
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.
Cassidy says
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
Bernadine says
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.
Bernadine says
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.
Cheryl says
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!
Nikole says
Excuse me, did you use 6 eggs for sandwich bread? Thank you!
Lara says
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!
Cassidy says
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
Ginger says
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!
Natasha Smith says
Hi I can't eat eggs(allergy), could you suggest another binding agent preferably plant based please?
Cassidy says
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
Cheryl says
Made it with flax eggs and turned out good!
Cassidy says
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
Dee says
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!!!
Ola says
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!!!
Cassidy says
Thank you SO much Ola, I'm happy you liked them and took the time to leave your first comment 🙂 🙂
XO,
Cassidy
kaybee_p says
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! 🙂