Look no further for the best paleo hamburger buns – they’re here! After lots of testing this recipe hits all the right points – soft chewy texture inside, crusty outside and bendable so you can pack in lots of burger toppings and actually pick it up and take a bite. Gluten free, grain free, family approved, made all in one bowl and super easy!
Just in time for summer grilling, we have one-bowl paleo hamburger buns that are about to rock your world!
And they’re not just for grilling season. Nope, you’ll want to make these year round for the burgers and hearty sandwiches that we miss just a little bit (or a lot!) when avoiding grains.
These grain free hamburger buns take about 30 minutes from start to finish and are easy to whip up even if you’re in a rush. No dough chilling, no stand mixer or hand mixer. Just a big bowl and a spoon to mix!
The result is a deliciously crust outside with a soft and chewy inside. Yes – they are more dense than regular hamburger buns!
But you still get the right amount of “fluff” and “chew”. Plus, there are no odd flavors here – leaving your burger the star of the how as it should be.
What You Need to Make Paleo Hamburger Buns
If you’re already familiar with paleo baking, all the ingredients will most likely be in your pantry and fridge already. Here’s what you’ll need to prepare the buns:
- blanched almond flour
- tapioca flour
- golden flaxseed meal
- baking powder
- baking soda
- fine sea salt
- avocado oil or melted refined coconut oil
- warm water
- apple cider vinegar
- raw honey
- eggs
- Sesame seeds, for garnish
How to Make Paleo Hamburger Buns
Preheat your oven to 350° F and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca, flaxseed meal, baking powder and baking soda and salt.
In a measuring cup, combine the oil, water, vinegar, and honey. Make a well in the dry ingredients and pour this mixture into the well, then stir. Add the eggs one at a time until well combined and a thick batter/sticky dough forms.
Using a large scoop or spoon, (about 1/4-1/3 cup) scoop the batter onto the prepared baking sheet about 2” apart to make about 8 hamburger buns. Whisk together the egg white and water in a small bowl and brush over the tops, then sprinkle with sesame seeds if desired.
Bake in the preheated oven for 17-20 minutes or until set and light golden brown. Remove from the oven and allow the buns to cool to almost room temperature before carefully slicing.
How to Store Paleo Hamburger Buns:
If you’re not planning to serve the buns right away, you have options! You can store them fo up to a day loosely covered at room temperature, or freeze them for later use.
If you’re freezing them, thaw in the refrigerator, slice, and gently reheat in a toaster oven to serve after freezing.
Admittedly these are definitely better fresh, but it’s also definitely not a deal breaker if you make them ahead of time.
I froze all of the remaining buns after taking photos of them and they held up well after thawing and reheating.
Let’s get ready for burgers! Bake the buns and then grab all the best toppings (burger recipe to follow soon!) I hope you enjoy!
Best Paleo Hamburger Buns {One Bowl, Easy}
Paleo Hamburger Buns {One Bowl, Easy}
Ingredients
- 2 1/4 cups blanched almond flour
- 1 1/2 cups tapioca flour
- 1/2 cup golden flaxseed meal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1/4 cup avocado oil or melted refined coconut oil
- 2/3 cup warm water
- 1 tbsp apple cider vinegar
- 1 tbsp raw honey melted
- 2 eggs room temperature, whisked
- Sesame seeds for garnish
Egg Wash:
- 1 egg white + 1/2 tbsp water
Instructions
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Preheat your oven to 350° F and line a large baking sheet with parchment paper.
-
In a large mixing bowl, combine the almond flour, tapioca, flaxseed meal, baking powder and baking soda and salt.
-
In a measuring cup, combine the oil, water, vinegar, and honey. Make a well in the dry ingredients and pour this mixture into the well, then stir. Add the eggs one at a time until well combined and a thick batter/sticky dough forms.
-
Using a large scoop or spoon scoop the batter in about 1/4-1/3 cup scoops onto the prepared baking sheet about 2” apart to make 8-10 hamburger buns. You might need two baking sheets for all the buns. Whisk together the egg white and water in a small bowl and brush over the tops, then sprinkle with sesame seeds if desired.
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Bake in the preheated oven for 17-20 minutes or until set and light golden brown. Remove from the oven and allow the buns to cool almost to room temperature before carefully slicing. If not serving right away, you can store them fo up to a day loosely covered at room temperature, or freeze them for later use. Thaw and gently reheat in a toaster oven to serve after freezing. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo Bread Recipes? Try One of These!
Hearty Banana Bread with No Added Sugar
Almond Butter Chocolate Chip Banana Bread
Garlic Herb Paleo Dinner Rolls
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Oh my sweet lanta. These were absolutely fabulous. I’ve been “paleo” for 18 months and these have hands down beaten absolutely every bun I’ve ever tried/made. Well done Michele, well done.
Can I substitute anything for the golden flaxseed meal?
The taste is great, but the texture is closer to a biscuit than to a bun. My husband asked me to make them for breakfast sometime with honey and butter.
Thank you for your amazing recipes, Michele!! Do you think I could use gelatine eggs and skip the egg wash?
Easy to make and delicious! I measured out dough and baked one to observe whether it would spread. Divided the rest of the dough into sixths and shaped them into hamburger bun shapes, egg washed and sprinkled with sesame seeds and baked for 25 minutes. Son in law was very happy. Thank you for sharing this recipe!
Amazing!
Really good and easy!
Hi,
I can’t eat eggs. Can these hamburger buns be made with flaxseed egg substitute?
I use this website all the time for my recipes, but I was kind of disappointed with this one. The buns came out of the oven pale and doughy and tasted really eggy and not at all like a burger bun. Not exactly sure what went wrong:/
I had to cook mine a bit longer than directed, I think another 5 minutes or so. Basically just cook them until they’re a gorgeous golden brown. Definitely still a little on the eggy side, but better than the last bread substitute I tried.
Is the nutrition info for one bun?
I have missed a hamburger on a bun so much!! These turned out great. Thinking of trying to make them into a hotdog buns shape next time.
When you have lived in a paleo lifestyle for close to 10 years you have tried every recipe out there. When hubby loves it, the recipe is a keeper!! Thanks Michele!!
Absolutely fabulous!!! I have been paleo for so long I can’t remember the last time i had a hamburger with a bun. It was incredibly satisfying and super easy!!! Thank you for perfecting the recipe and sharing!
I made these last week, they are very easy to make and are absolutely delicious!! No one knew they were gluten free 🙂
Thank you!!
Amazingly, wonderfully, delicious, soft, bring back memories of Mother baking in the kitchen, scrumptious!!
I followed the recipe exactly!! It was so simple.
Thank you for this delicious beauty, and the memories!!
Loved these. I only cook for my boyfriend and myself so we used them for burgers one night, then sandwiches, and then grilled chicken sandwiches! It was a nice few days of having bread when we normally don’t!
So yummy! Closest thing I have had to a “real” burger bun in a long time! Usually the texture is what gets me, but these were great texture and taste wise!
Quick, easy and delicious! Thank you!
I made these today. EASy, delicious. THese will be my buns from now on!
These were great!!
These are absolutely delicious. For breakfast, lunch, or dinner. Held up well under my juicy burger. Definitely a keeper! If you don’t have her cookbook it’s a gem too.
I’m always skeptical when trying Paleo breads of any kind. We’ve been let down so many times! It was with that same skepticism that I decided to give these buns a whirl. I like other things you make so that kind of reassured me. I’m here to tell you these are honestly BEST buns. Period. I love these things!!! Straight out of the oven I had to taste one and I ended up eating the whole dang thing! Beautiful texture and color and so tender inside. Delicious!!! I’m so thrilled to have found this recipe!!! I’ll be using it lots! THANK YOU for sharing it with us!!!!
absolutely loved the simplicity (with flavor!) of these! so grateful you created a recipe like this so i can have burgers with bread again <3
One can only wrap stuff in lettuce so many times… These were just amazing! Mine didn’t quite fluff up as much (which I was ok with) and so I used two to make my sandwich instead. I can see this being my overall go to bread!
My son asked if this was banana bread. I was on a time crunch, and didn’t have enough flaxseed, so the buns were soft, but oh so delicious. Will definitely make again, and this time let them cool before cutting them.
So good! Did exact recipe and we loved it. Next time I’m going to try everything bagel seasoning ontop!
These are so easy to make and super delicious! We loved the taste and the texture.
I have been paleo for about 10 years, and I have never found a bun that made it worth eating. Until now! I have made these several times and now they are my go-to for all things buns! I just made a breakfast sandwich with them… unbelievable. I just said to my husband that having your recipes have changed my way of eating. I’m not exaggerating, so make these now. You won’t regret it! (Oh, and my non-paleo/gf family LOVED them when I made them for our family BBQ yesterday!)
Can these be made without flaxseed meal or is there a substitute?
Something went wrong here. This is no where near a ‘dough’. It’s runny like pancake batter? So I’m gonna cook them in a pan instead.
Same thing happened to me Traci. I added more of the dry ingreaditents (about 1/2 of the regular mixture) and it turned out just fine.
OMG this is amazing. Made 10 buns. They taste Devine. Not as plump/risen as I’d have like BUT who cares? They’re delicious.
hello, what do you recommend instead of tapioka? thank you
These are hands down the best burger buns I’ve ever had. Even the best paleo bread in general. Usually the texture is so dense and crumbly that I don’t care for it. But these are stretchy and have a lil pull apart chew to them that’s just perfect. I think the tapioca is what helped pull it all together. I’m definitely saving this one. The flavor is on point.
Could the almond flour be subbed with cassava or coconut flour?
Subbing with cassava flour did not work! I think it was ratio thing.. Maybe less cassava when subbing it in place of almond flour?
My batter also turned out very runny and I’m not sure why! As a result they aren’t really rising. Any suggestions?
Mine too!
My husband and I have tried about every paleo bread out there and all of them were dry and crumbly. This was so good! It is husband-approved which is saying alot for my “McDonald’s King.” He liked it, my mom liked it, I liked it. Can’t wait to make it again. Gonna try to put it in a bread loaf pan this time and see what happens. Thanks for sharing this wonderful recipe. Also…my batter was too runny, so I put half the amounts of the dry ingredients again, and it turned out fine.
Relatively new to this whole paleo thing (3 1/2 months)but your website has been very helpful. I have used a number of recipes. I was very excited to find this hamburger bun recipe and tried it right away. I had good flavor but turned out very dense, more like a biscuit…not sure what I did wrong. I will try again but was hoping you maybe had a suggestion. The only thing I did not do was to brush egg on the top. I have been using your pizza crust recipe and the first time it didn’t turn out great but I have since improved. My husband and I enjoy that one very much. Thank you!
I am posting on behalf of my mom and me who are grain free/gluten free and this is HANDS DOWN our favorite gluten/grain free bread recipe. We bake these as buns and we use them for hamburgers but really, sandwiches too! We love to cut them in half and fry them in a little grass fed butter for honey toast, we do all sorts of things and they are just delicious. My mom makes a batch at least once a week and follow the recipe exactly as written. Thanks so much for this recipe!
I made these with a couple of changes and they were wonderful. I only had a cup of tapioca, so I subbed in a half cup of cassava flour. Since I’m lectin and sugar free, I used yacon syrup instead of honey. Thank you for this recipe!
I have just recently had to cut out any and all grains and after 3 weeks of no toast, rice, or oatmeal I was desperate for a comfort “grain”! I came across this recipe and made it- they turned out amazing!! I did not have baking powder on hand and I am not supposed to have honey so I subbed a bit of molasses and they turned out just fine! Thanks for sharing this recipe!!!
I was skeptical, but these buns are DELICIOUS! They were so light and fluffy. I didn’t have flaxseed so I just used more Tapioca Flour. My husband was rolling his eyes when I told him I was making Paleo Buns, but he liked them!
Amazing! Thrilled you guys liked them!
Oh. My. Gosh.
THANK YOU.
You have no idea how much this recipe helps my mental health right now.
I’m on AIP, and have reintro’d eggs and nuts successfully. I’ve found viable tortillas and taco shells and even BBQ sauce… But every time burger night rolled around at home I would get super depressed… It’s hard watching everyone else chow down on a glorious burger while I’m over here gnawing on a bare patty.
But no more!
I did have to cook them for more like 25 minutes, but they came out FANTASTIC.
My kids and hubby actually LIKE them 😱
I’m thinking of baking them in a muffin tin to serve as dinner rolls.
Is the 25 grams of crabs per one ?
Great recipe; so many I looked up had all kinds of unappetizing ingredients like xanthan gum and psyllium husk. These taste really good and have a nice texture. Of course, not surprisingly, not exactly like a wheat bun, but good in their own right. We will be making these often! Thanks for the recipe.
These buns were absolutely delicious! I finally had a burger! yea! you must hear this all the time, even my non paleo husband thought they were great. I don’t think mine rose as high as yours look like in the photo but it sure won’t stop me from eating them! Thank you for the recipe!
Can you halve the recipe?
I’m 6 years Paleo this August, have tried SOOO many bread recipes that’ve just fallen flat but I’m really excited to try these for the 4th of July party I’ll be at this weekend! Should go amazingly with my roasted sweet potato salad I’m bringing!! Thank you!
These are DIVINE! I’m newly pregnant and very nauseous, and can’t eat wheat toast and store bought bread. This has been a life saver!!! So tasty!!
So amazingly good and my 1 and 3 year olds can’t get enough. I make a batch weekly they do need to be reheated a touch but keep well in the fridge for almost a week.
I was super excited about trying this recipe and I´m not sure what I did wrong but they weren´t done in the inside. I baked them for almost 30 minutes and still the same. I made some thins and not even those were completely cooked after 20 min 🙁 What happened?
My husband and I have tried about every paleo bread out there and all of them were dry and crumbly. This was so good! It is husband-approved which is saying alot for my “McDonald’s King.” He liked it, my mom liked it, I liked it. Can’t wait to make it again. Gonna try to put it in a bread loaf pan this time and see what happens. Thanks for sharing this wonderful recipe. Also…my batter was too runny, so I put half the amounts of the dry ingredients again, and it turned out fine.
Nice recipe , but why 11/2 cups , 21/4 cups , can’t you use grammes and simplify ?
These are nice and soft on the inside, but still firm enough to hold a burger, and they taste great, thank you very much
Love these buns. I am lectin free as well. This recipe fits in well with my diet. You have some great recipes.