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.
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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
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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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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?
Tapioca is actually cassava, so you need to have another flour to balance it out. The almond is difficult to replace, but it might be possible with another nut flour. Coconut has a very absorptive quality and makes things more chalky, so I would aim for something like cashew, macadamia, or sunflower. Perhaps tiger nut is another option (not actually a nut, but pretty expensive). If it’s not possible to use a nut or seed flour, it might not be feasible to make a paleo bread.
Try hazel nut flour or chickpea 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 ?