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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Love these buns. I am lectin free as well. This recipe fits in well with my diet. You have some great recipes.
Awesome taste, easy to make, freezes so well. Thank you so much I can have a sandwich now so grateful
This was a very easy recipe to make. It was very delicious and even my teenage son loved it! Happy I was able to eat burgers with a bun.
I make these on a weekly basis during meal prep! They’re great to use for sandwiches or as soup bread, so happy to have found them! ❤️❤️❤️
I can’t wait to give this a try! Should I make any adjustments for high altitude? Thanks!
Finally made these buns. It turned out great even though I used flaxseed eggs instead reg eggs. It was a bit oily though. I used avocado oil instead of coconut oil. Next time I’ll use coconut oil or reduced the oil.
Oh my gosh! FINALLY!! A Paleo bread that not only doesn’t suck, but is actually awesome! I have tried and been bitterly disappointed by so many, that I have a viscerally negative reaction anytime anyone so much as mentions a new Paleo bread. My mother has been at me for a while to try these, and I agreed to make them. “The last one!” I’m so glad I did, because they are wonderful! The batter was, admittedly, more runny than I expected, but it did stay together on the baking sheet (I used one of those 1/3 cup scooper thingys), and they didn’t spread too much. I found also that they, as tempting as it is to eat them right out of the oven cos they smell divine, really do need to cool to room temperature or they’re little gooey in the middle. I know that I am bordering on incoherent here, but they are so good, I’m kind of in shock LOL
So delicious!!! So exciting to eat a hamburger with a bun again and it was amazing!! I used a little over 1/4 cup for each and it made 12 and I thought they were pretty big so I’m going to make a little smaller next time which will make more plus lower the calories some too! Love paleo running momma recipes!!
These are the best buns/rolls. We toast leftovers and have for breakfast too
This is a fabulous and easy to make recipe for burger buns that hold up and freeze beautifully.