This is the very best ever Paleo hamburger buns recipe. Now you can eat hamburgers and sloppy joes just like everyone else, with buns. This Paleo hamburger buns recipe uses both coconut flour and almond flour baking the hamburger buns as halves. You bake 8 separate pieces and put two together to form a bun. My kids ate these for a dinner with their sloppy joes and they loved them! Yay! It can be hard to please all of the kids so I will take it!
This is the recipe we used to go with our Paleo Sloppy Joes. It worked as a great combination together. The first time we made these they turned out a little dry so if you just add the flour slowly in increments it will be easier to tell how much you need and don’t put any more than we have on the recipe. The buns cook super fast and you should watch them carefully unless you want a burnt overcooked bun.
Make sure that you allow the batter to sit for 10 minutes before scooping and baking so that it can thicken. It will seem thinner when first mixing, but after sitting the coconut flour will absorb a lot of liquid, thickening it up. Following is a picture to show what the batter should look like before being baked.
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PrintThe Very Best Ever Paleo Hamburger Buns Recipe
This Paleo hamburger buns recipe is surprisingly easy and good. I especially love it with Paleo sloppy joes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 Buns 1x
- Category: Bread
- Cuisine: Paleo
Ingredients
- 3 Tbl Coconut Flour
- 2/3 Cup Almond Flour {*}
- 1/4 Cup Tapicoa Flour
- 1/2 tsp Real Salt
- 1 tsp Baking Powder
- 4 Eggs
- 3 Tbl Coconut Oil {*}
- 2 Tbl Hot Water
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper.
- Whisk together the coconut flour, almond flour, tapioca flour, salt, and baking powder in a mixing bowl.
- Add the eggs, coconut oil, and hot water and whisk together until very smooth. Let sit for 10 minutes to allow the coconut flour to fully absorb into the liquids.
- Place 8 mounds of batter, about 1/4 cup each, evenly spaced on the prepared baking sheet. I use a 2 tablespoon scoop and place two scoops on top of each other. see picture for reference to how the batter should look before it goes in the oven.
- Sprinkle the tops of the buns with poppy seeds, dehydrated garlic, or sesame seeds(or all mixed together!) before baking, if desired.
- Bake buns for 8-9 minutes, or until set in the center. let cool and store in an airtight container.
- Makes 4 buns using 2 pieces for a top and a bottom.
Keywords: coconut flour, almond flour, tapioca flour, Paleo buns
Clean Eating Kale Salad Recipe with Maple Almond Dressing
Christina Sparks
October 13, 2018 at 3:50 pmThis was so easy to make and tasted really good, I added a tbsp of honey, because I was wanted a more sweet taste. Will be making these again soon.
★★★★★
Rebecca
October 15, 2018 at 11:08 amWhat a good idea! And I’m glad they turned out for you.
Katie
May 22, 2018 at 8:31 amHi! I have almond flour, and tapioca starch, but no coconut flour. Could I up the almond or tapioca as a sub, or would that affect the thickening? Thanks!
Rebecca
May 26, 2018 at 10:09 pmSorry, but those flours are very different and these would not turn out nearly the same. there isn’t any substitution for coconut flour, unfortunately.
Rick Pearce
April 17, 2018 at 6:02 amI just tried these and I really loved them! I substituted arrowroot powder for the tapioca starch since I didn’t have any tapioca. I haven’t tried them with the tapioca starch so I don’t know how much of a difference it made, but next time I make them I’ll use tapioca starch and let you know. Thanks for the recipe! It’s so nice having a good alternative to a lettuce wrap!
★★★★★
Rebecca
April 18, 2018 at 9:47 pmI’m glad you liked them. Thanks for commenting!
Nick
March 18, 2018 at 3:20 pmHow long do these keep? Store in fridge or air tight container is fine?
Rebecca
March 21, 2018 at 10:02 pmI’m not sure. We’ve always just used them right away or stored them only for a day in the fridge.
Lorrie
December 17, 2017 at 6:53 pmHas anyone tried making them with “flax egg” substitute? Or does anyone have a recommendation for an egg-free substitution. Thanks!
Josée Cayen-Gander
July 23, 2018 at 1:58 pmI am thinking I will try these toinght but defintiely do need an egg substitue… What I have read and realized from my own fun trying to alter recipes to fit the grain free, dairy free and egg free diets in my family is to not use just one egg substitute…. So I would recommend maybe with this one instead of 4 eggs to maybe try a combination of a flax, chia and applesauce. The one thing about chia is that it does suck out some extra moisture so I would put only one and not two or three. Hope that helps 🙂
Natalie
February 21, 2017 at 3:10 pmThank you for such a detailed easy to follow recipe! I wish all paleo baking recipes were as straight forward as yours! These are amazing! Keep up the good work, can’t wait to make more of your recipes soon:)
★★★★★
Rebecca
February 27, 2017 at 9:57 pmYou’re welcome! I’m glad I could help. I hope I can help you with other Paleo recipes. Anything in particular you are looking for?
Kristy Cannady
November 26, 2016 at 12:46 pmHello, can I use cassava flour instead of the tapioca starch? Tapioca starch is extracted from the cassava root so the cassava flour had the starch still in it?
★★★★★
Rebecca
January 2, 2017 at 9:40 amI’m not sure. They really aren’t the same thing. Please let me know if you try though, because I’m sure others would love to know some good substitutions.
Andrea
June 15, 2016 at 2:41 pmThese turned out really well and they were fairly easy… I guess you have modified the recipe slightly (maybe after the comments), but these are really, really good! I left them in the oven a couple of minutes longer and I did what you suggested about leaving the batter sit for awhile (probably 15 min). I mixed up some sesame, garlic, parmesan, and rosemary to sprinkle on top. I just took them out of the oven and sampled one. It is hard to find a good texture with GF sometimes and these are definitely like a soft hamburger bun. I’ll be having them with some homemade sloppy joe and sweet potato fries. I can’t wait to try them with something on them. Thanks for sharing!! I’ll be making them again.
Rebecca
July 28, 2016 at 10:59 amThanks for your comment. I’m sure it will help other people and I’m so glad you like these.
Sheryl
April 10, 2016 at 7:28 pmI have had this recipe saved for quite some time now but didn’t have high hopes since so many of the recipes we have tried with similar ingredients flopped. We were craving burgers tonight and wanted something more than lettuce buns so I pulled this out and gave it a try. Wow! What a pleasant surprise!!! I have to say that when I removed them from the oven I did not have high hopes since they looked like flat, tasteless pancakes but they were so delicious and toasted up great! This recipe will be a keeper in our home from now on. 🙂 Thank you!!!
★★★★★
Rebecca
May 4, 2016 at 8:52 pmIt’s so good to hear your positive comment. I’m so glad they turned out well for you. Hopefully you will encourage others to give them a try!
Rebecca
January 21, 2016 at 6:47 pmOkay thanks for letting us know we will look into it and make adjustments as needed.
bp
March 21, 2016 at 8:08 amWere any modifications made per the previous poster’s comments or should we make some on our own?
Rebecca
April 11, 2016 at 2:49 pmI didn’t modify the actual recipe.
Susan Williams
November 7, 2015 at 12:54 pmI love eating paleo as it makes me feel healthy and I’m losing weight. 😀
Molly
July 28, 2015 at 1:37 pmMine turned out very flat…do I need to add more coconut flour? The batter, even after sitting for 10 minutes, was pretty thin.
Rebecca
August 3, 2015 at 10:20 amYeah with breads it is usually good to add a little flour at a time and sometimes you need to add more than the recipe calls. So gage the best you can. I hope it helps.
Shivali
November 19, 2014 at 4:58 pmThese were delicious! I didn’t have honey so I used agave nectar. I was afraid the bread would be too sweet since I used coconut oil as well, and it ended up being quite savory. YUM!!
★★★★★
geekbearinggifts
July 12, 2014 at 5:09 pmI notice that you suggested ghee for those who are dairy-free. Ghee is a type of clarified butter made from cow’s milk, so it is not dairy-free. Thanks for so many recipes and so much essential oil information.
Rebecca
July 16, 2014 at 8:40 pmIt’s not dairy-free but lots of people who have problems with dairy can eat it fine since it doesn’t have the milk protein or lactose in it. I used to be allergic to dairy before I did NAET but I could egg butter and ghee just fine so that’s why I used it.
Katie
January 5, 2014 at 10:22 amHow many buns will this make?
Rebecca
January 6, 2014 at 5:37 pmI can’t remember for sure. I was around 10 pieces so 5ish, depending on how big you make them.
Andrea
November 13, 2013 at 9:27 amOoo! We are new to Paleo, and these look fab! Do you think you could omit the almond flour? My DD is allergic to almonds 🙁
Rebecca
November 14, 2013 at 9:21 pmYou could try, although it would need to be replaced with something and that would totally change the recipe.