The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (2024)

Rebecca Baron 47 Comments

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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 recipe uses both coconut flour and almond flour baking the buns as halves.

The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (1)

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 because before I came up with the idea for this recipe I would just eat my sloppy joes out of a bowl.

Yes, the meat is that good on its own - but still! It's just a little weird, especially when I was at a family party and almost everyone else was eating a "normal" bun.

So now I can have a bun with my sloppy joes, hamburger or turkey burger and actually eat a carb with everyone else. And they really don't take that long. They actually take way less time to make than making regular hamburger bun from scratch. For one, you don't have to knead these!

Reader's Praise

Andrea - "It is hard to find a good texture with GF sometimes and these are definitely like a soft hamburger bun."

Natalie - "Thank you for such a detailed, easy to follow recipe!"

Rick - "It’s so nice having a good alternative to a lettuce wrap!"

Tips and Tricks

  • These tend to very slowly absorb liquid so it is really easy to add too much flour 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.
  • 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.
The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (2)
  • The buns cook super fast and you should watch them carefully unless you want a burnt, overcooked bun.

Can I substitute any of the flours?

There is not a good substitute for almond flour or coconut flour but you could probably substitute the tapioca flour with arrowroot flour/powder and they would probably turn out ok. I haven't tried that myself but I would love to know if any of you have tried subbing any flours with or without success.

Do these taste like eggs?

Not as bad as if they were made with straight coconut flour. I don't think they have all that much taste but neither do regular hamburger buns but I like that because then I can taste what's in-between the buns instead.

Variations

  • Here is another hamburger bun recipe on my blog. It is mostly almond flour and no tapioca flour. They are Keto and similar but totally different at the same time so you may want to check it out.
  • Some readers like to top theirs with fun things for extra flavor like sesame, garlic, parmesan (if you're not on the Paleo diet), and rosemary.
  • One reader added a tablespoon of honey to make them a bit sweeter. After all, regular buns have a bit of sweetener in them to help activate the yeast so you may miss that flavor.

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Recipe

The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (3)

The Very Best Ever Paleo Hamburger Buns Recipe

★★★★★5 from 14 reviews

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 Buns 1x
  • Category: Bread
  • Cuisine: Paleo
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Description

This hamburger bun recipe that is Paleo is surprisingly easy and good. I especially love it with Paleo sloppy joes.

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper.
  2. Whisk together the coconut flour, almond flour, tapioca flour, salt, and baking powder in a mixing bowl.
  3. 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.
  4. Place 8 mounds of batter, about ¼ 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.
  5. Sprinkle the tops of the buns with poppy seeds, dehydrated garlic, or sesame seeds(or all mixed together!) before baking, if desired.
  6. Bake buns for 8-9 minutes, or until set in the center. let cool and store in an airtight container.
  7. Makes 4 buns using 2 pieces for a top and a bottom.

Keywords: Grain-Free, Paleo, Healthy

The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (4)

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Reader Interactions

Comments

  1. Linda

    easy and now have a new recipe for grain free..

    The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (8)

    Reply

  2. Kristina

    I have made these 4 times and 2 of the 4 they were really flat. I believe it was because I melted the coconut oil on the flat ones. don't melt your oil😁 these would also be a perfect paleo "corn bread" substitute. the texture is very close to real corn bread. Eat them with a little honey!

    Reply

  3. Nicole Jacobsma

    I’ve made these twice and they do get a little crumbly but the flavor is really good. Perfect with my spinach feta turkey burger.

    The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (9)

    Reply

    • Rebecca Baron

      Try baking them for less time. If they're over cooked they will be dry and crumbly.

      Reply

    • Rebecca Baron

      They look like you baked them too long. Try baking them a little less time and see if they are less crumbly and moister. All ovens are different so adjusting the time is a common thing to do.

      Reply

  4. Mary

    Hi Rebecca,
    I do not have tapioca flour the only other flower I have besides almond and coconut is brown rice do you think that would work?

    Reply

    • Rebecca Baron

      Sorry, but brown rice flour is just way too different. Cornstarch and/or arrowroot starch/powder *may* work if you can eat that. I haven't tried it but that may be something you have on hand.

      Reply

  5. Ayla

    So delicious

    The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (11)

    Reply

  6. Rahma Alkhalifa

    I just made these and they turned out great, I really like the texture. I used Arrowroot instead of the tapioca. I will definitely make them again. Thank you very much.

    Reply

    • Rebecca Baron

      You're welcome!

      Reply

  7. Erika

    I have made this recipe twice now, both times for sloppy joes. The second time I cooked them in a Yorkshire pudding tin, like your other hamburger bun recipe and increased the cooking time to 15 minutes. They turned out quite well and sliced well, without falling apart. This recipe will definitely get a lot of use in my household!

    Reply

    • Rebecca Baron

      I'm so glad you like them! I love them for sloppy joes too!

      Reply

  8. Santana R.

    These came out sooooo delicious. Probably one of my favorite things I’ve made.

    The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (12)

    Reply

  9. Christina Sparks

    This 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.

    Reply

    • Rebecca

      What a good idea! And I'm glad they turned out for you.

      Reply

  10. N A

    Amazing!!!

    The Very Best Ever Paleo Hamburger Buns Recipe - My Natural Family (13)

    Reply

  11. Katie

    Hi! 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!

    Reply

    • Rebecca

      Sorry, but those flours are very different and these would not turn out nearly the same. there isn't any substitution for coconut flour, unfortunately.

      Reply

  12. Rick Pearce

    I 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!

    Reply

    • Rebecca

      I'm glad you liked them. Thanks for commenting!

      Reply

    • Dixi

      Have you tried a version with egg substitute?

      Reply

  13. Nick

    How long do these keep? Store in fridge or air tight container is fine?

    Reply

    • Rebecca

      I'm not sure. We've always just used them right away or stored them only for a day in the fridge.

      Reply

  14. Lorrie

    Has anyone tried making them with “flax egg” substitute? Or does anyone have a recommendation for an egg-free substitution. Thanks!

    Reply

    • Josée Cayen-Gander

      I 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 🙂

      Reply

  15. Natalie

    Thank 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:)

    Reply

    • Rebecca

      You'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?

      Reply

  16. Kristy Cannady

    Hello, 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?

    Reply

    • Rebecca

      I'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.

      Reply

  17. Andrea

    These 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.

    Reply

    • Rebecca

      Thanks for your comment. I'm sure it will help other people and I'm so glad you like these.

      Reply

  18. Sheryl

    I 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!!!

    Reply

    • Rebecca

      It'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!

      Reply

  19. Rebecca

    Okay thanks for letting us know we will look into it and make adjustments as needed.

    Reply

    • bp

      Were any modifications made per the previous poster's comments or should we make some on our own?

      Reply

      • Rebecca

        I didn't modify the actual recipe.

        Reply

  20. Susan Williams

    I love eating paleo as it makes me feel healthy and I'm losing weight. 😀

    Reply

  21. Molly

    Mine turned out very flat...do I need to add more coconut flour? The batter, even after sitting for 10 minutes, was pretty thin.

    Reply

    • Rebecca

      Yeah 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.

      Reply

  22. Shivali

    These 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!!

    Reply

  23. geekbearinggifts

    I 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.

    Reply

    • Rebecca

      It'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.

      Reply

  24. Katie

    How many buns will this make?

    Reply

    • Rebecca

      I can't remember for sure. I was around 10 pieces so 5ish, depending on how big you make them.

      Reply

  25. Andrea

    Ooo! We are new to Paleo, and these look fab! Do you think you could omit the almond flour? My DD is allergic to almonds 🙁

    Reply

    • Rebecca

      You could try, although it would need to be replaced with something and that would totally change the recipe.

      Reply

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