Paleo Hamburger Buns are perfect for anyone who is gluten-free, dairy-free, or grain-free. They are soft and tender yet sturdy enough to hold all of your favorite burger toppings! And best of all, they only take a few minutes to prepare.
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Why You'll Love This Recipe
There's nothing wrong with using lettuce buns or sweet potato buns, but sometimes you can't help but want a juicy burger sandwiched between regular hamburger buns. And if you're gluten-free like me, it's hard to find a good substitute.
These homemade gluten-free hamburger buns are soft and tender yet sturdy enough to hold a juicy burger and all of your favorite toppings.
This recipe is made with a combination of almond flour, cassava flour, and tapioca flour to achieve the perfect texture without any grains or gluten. Instead of butter, I used dairy-free yogurt to keep them moist and tender.
🍴Ingredient Notes
- Flour - You'll need a combination of almond flour, tapioca flour, and cassava flour to get the perfect hamburger bun texture. I would not recommend swapping for anything else.
- Coconut Sugar - I love using coconut sugar because it's unrefined, but any white granulated sugar will work.
- Baking Powder & Baking Soda - You'll need both to help the buns rise!
- Salt -
- Dairy-Free Plain Yogurt - Any plain yogurt will work. It does not have to be dairy-free yogurt.
- Eggs - Do not swap for an egg substitute.
- Apple Cider Vinegar - The apple cider vinegar helps to activate the baking soda which gives these buns a lighter texture!
- Sesame Seeds - For the classic hamburger bun look and taste, you'll need sesame seeds for the top of each bun.
If you're new to paleo or gluten-free baking, check out my post on everything you need to know about cassava flour and almond flour!
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by mixing all of the dry ingredients in a medium sized bowl. Use a whisk for best results!
Step 2: Mix Wet Ingredients
Next, add yogurt, eggs, and apple cider vinegar into a large mixing bowl. Use a hand mixer to blend for about 1 minute.
Step 3: Combine Dry & Wet Ingredients
Then pour the dry mixture into the wet mixture and use a hand mixer to blend until all of the flour has been absorbed. Let the batter sit for 5-10 minutes.
Step 4: Baking
Use a large cookie scoop to add an even amount of batter to a parchment paper lined baking sheet. (This will prevent sticking.)
Sprinkle sesame seeds on the tops of the buns then bake at 350 degrees for about 20 minutes.
Step 5: Cooling
Remove the hamburger buns from the oven and set on a metal rack to cool to room temperature.
Step 6: Serving
Once the hamburger buns have cooled, use a bread knife to carefully cut each bun in half.
Expert Tips
- Let the batter sit for about 10 minutes before adding to the baking pan. I noticed they will rise better this way.
- Bake the burger buns on parchment paper to prevent sticking.
- For best results, use a bread knife to cut the burger buns when they are completely cooled. Make sure cut right down the center so the bottom bun is sturdy enough.
- Use a small cookie scoop to make mini hamburger buns for sliders!
- The buns should be slightly golden brown on top or they might be underbaked.
Serving Suggestions
Enjoy these soft gluten free buns with your favorite beef burger, chicken burger, veggie burger or turkey burger! If you love spice, try my Spicy Beef Burger Recipe or my Spicy Chicken Burger Recipe.
You can also use these paleo buns for breakfast sandwiches, buffalo chicken sliders, or sloppy joes!
Serve the buns cooled or toast them on the grill or in a toaster oven for a few minutes.
How to store leftovers
Store leftovers in an airtight container in the refrigerator or freezer.
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Recipe Card
Paleo Hamburger Buns Recipe
Equipment
- 1 Baking Tray
Ingredients
Dry Ingredients
- 1+½ Cups Almond Flour
- ⅓ Cup Tapioca Flour
- ½ Cup Cassava Flour
- 2 Tablespoons Coconut Sugar Any granulated sugar will work.
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Wet Ingredients
- ½ Cup Dairy-Free Plain Yogurt
- 2 Eggs
- 1 Tablespoon Apple Cider Vinegar
Topping
- 1-2 Tablespoons Sesame Seeds
Instructions
- Start by mixing all of the dry ingredients in a medium sized bowl. Use a whisk for best results!
- Next, add yogurt, eggs, and apple cider vinegar into a large bowl. Use a hand mixer to blend for about 1 minute.
- Then pour the dry mixture into the wet mixture and use a hand mixer to blend until all of the flour has been absorbed. Let the batter sit for 5-10 minutes.
- Use a large cookie scoop to add an even amount of batter to a parchment paper lined baking sheet. (This will prevent sticking.) Sprinkle the top of each bun with sesame seeds then bake at 350 degrees for about 20 minutes.
- Remove the hamburger buns from the oven and set on a metal rack to cool to room temperature.
- Once the hamburger buns have cooled, use a bread knife to carefully cut each bun in half.
Notes
Expert Tips
- Let the batter sit for about 10 minutes before adding to the baking pan. I noticed they will rise better this way.
- Bake the burger buns on parchment paper to prevent sticking.
- For best results, use a bread knife to cut the burger buns when they are completely cooled. Make sure cut right down the center so the bottom bun is sturdy enough.
- Use a small cookie scoop to make mini hamburger buns for sliders!
- The buns should be slightly golden brown on top or they might be underbaked.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator or freezer. ** See full post for more information and step by step photos!Nutrition
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