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.
-
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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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 ?
That would really throw off as Americans!
These are nice and soft on the inside, but still firm enough to hold a burger, and they taste great, thank you very much