5 Minute Fluffy Flourless Paleo Hamburger Buns


5 Minute Fluffy Flourless Paleo Hamburger Buns

Extra fluffy and easy to make paleo hamburger buns will leave you wondering why you ever loved the grain filled life in the first place. These grain free hamburger buns are yeast free and only take 5 minute to prepare!Β 

The BEST paleo bread 5 Minute Fluffy Flourless Hamburger buns!! You NEED these in your life! They are incredibly easy to make and are light and fluffy (no crumbs). Also, these rolls can be made in the toaster oven! Best paleo bread recipes. Easy paleo bread. Easy gluten free bread recipe. Best gluten free hamburger buns. Gluten free bread rolls recipe. Easy paleo bread rolls.
soft and fluffy hamburger buns!

These deliciously gluten free and grain free buns will change your world. I LOVE these hamburgerΒ buns!!! Like, L O V E. The simple ingredients in these bready buns make such a lovely flavor. And paired with a Paleo Bacon Garlic Avocado Burger is a match made in heaven!

The pure ease of making this recipe is the second reason why I keep coming back and making this recipe, over and over again.

The BEST paleo bread 5 Minute Fluffy Flourless Hamburger buns!! You NEED these in your life! They are incredibly easy to make and are light and fluffy (no crumbs). Also, these rolls can be made in the toaster oven! Best paleo bread recipes. Easy paleo bread. Easy gluten free bread recipe. Best gluten free hamburger buns. Gluten free bread rolls recipe. Easy paleo bread rolls.

All the backyard BBQ vibes with these buns. I like to stuff these with burgers, bacon, or turkey breastΒ and make it a sandwich. They are also wonderful eaten like a roll with a slab of dairy free butter and jam!

The BEST paleo bread 5 Minute Fluffy Flourless Hamburger buns!! You NEED these in your life! They are incredibly easy to make and are light and fluffy (no crumbs). Also, these rolls can be made in the toaster oven! Best paleo bread recipes. Easy paleo bread. Easy gluten free bread recipe. Best gluten free hamburger buns. Gluten free bread rolls recipe. Easy paleo bread rolls.

This recipe contains NO yeast!!! And no nuts! Which is wonderful, because this means there is no waiting around time, watching your lovely bready packages rise atΒ snails pace. Everything goes in the food processor, gets blended up, and then it’s in the oven!

The BEST paleo bread 5 Minute Fluffy Flourless Hamburger buns!! You NEED these in your life! They are incredibly easy to make and are light and fluffy (no crumbs). Also, these rolls can be made in the toaster oven! Best paleo bread recipes. Easy paleo bread. Easy gluten free bread recipe. Best gluten free hamburger buns. Gluten free bread rolls recipe. Easy paleo bread rolls.

This week I have been either carb deprived or just ravishingly hungry. I think both. All I know is, yesterday all I wanted (needed) was loads of pancakes! Loads and loads of pancakes.

I whipped up a batch of my favorite fluffy paleo pancakes and before I knew it I had eaten the entire batch. I was in shock. Never has that happened before. I am kinda surprises at my intense cravings lately. Today, it was these hamburger buns topped with fresh avocado and basilπŸ‘Œ

Enjoy topping off your Sunday BBQ with these beautiful buns! NO need to skimp, get the full experience and fall more in love with the paleo diet with every bite. No? That was just me?

Print Recipe
5 Minute Fluffy Flourless Paleo Hamburger Buns
Extra fluffy and easy to make paleo hamburger buns will leave you wondering why you ever loved the grain filled life in the first place. These grain free hamburger buns are yeast free and only take 5 minute to prepare!
Ingredients
Dough
Toppings
Info
Cook Time 22-25 minutes
Prep Time 5 minutes
Servings
hamburger buns
Course Side Dish
Votes: 67
Rating: 3.37
You:
Rate this recipe!
Info
Cook Time 22-25 minutes
Prep Time 5 minutes
Servings
hamburger buns
Course Side Dish
Votes: 67
Rating: 3.37
You:
Rate this recipe!
Ingredients
Dough
Toppings
Instructions
  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a food processor combine all the ingredients for the hamburger buns. Puree until the dough is smooth.
  3. Divide the dough into four equal parts and shape into a round ball (if the dough is sticking, coat your hands in water and then shape the dough). Pat the round buns down into a dome shape. Brush the buns with egg wash and then sprinkle with sesame seeds.
  4. Bake on 400F for about 22-25 minutes until golden brown.
Nutrition Facts
5 Minute Fluffy Flourless Paleo Hamburger Buns
Amount Per Serving
Calories 176 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg 62%
Sodium 420mg 18%
Potassium 164mg 5%
Total Carbohydrates 29g 10%
Dietary Fiber 10g 40%
Sugars 4g
Protein 6g 12%
Vitamin A 5%
Vitamin C 14%
Calcium 11%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.



153Comments

Add yours
  1. 1
    Cori

    These look amazing. I’m going to give them a try for my burger tonight! Might add everything bagel topping instead of sesame. Eeeeeee. Thanks!

  2. 2
    Jenn

    Hi! We made these tonight for pulled pork sandwiches and they turned out great. Just one difference, ours were an almost light pumpernickel color! Any thoughts on why?

  3. 6
    Jenn

    We are definitely going to make them over and over again because they are the BEST paleo bread we’ve ever had…and I’ve experimented with a lot of recipes. So the color didn’t matter! Curious to see what happens the next time we make them. Thanks for such a great recipe!

  4. 11
    Jennifer

    Get outta here! How did I miss this recipe??? It’s just what I need and I will be making it this weekend. You always have the best bread recipes (love me some 5 minute bread)!

    • 19
      Kaylie Johnson

      Hi Bailey! I’m not sure if anything else would work as well, psyllium reacts so uniquely that it’s hard to replicate. You could try a mix of arrowroot and flax to make a variation πŸ™‚

  5. 22
    Donna

    Wow, well done on this recipe. Best grain-free hamburger buns I’ve tried in the last few years. I’ll be trying your pretzels out later in the week, and I can’t wait! Thanks for sharing!

  6. 23
    Kiki

    Hi Kaylie, these look amazing & I hope to try them soon! Two of my children have egg allergies & I usually substitute with “flax eggs” in recipes. Should it work with this recipe?

  7. 36
    Tara

    Just made them, but they are quite heavy, and a little doughy inside when I sliced in half. This right or have I did something wrong? I made 4 with exact ingredients above, but 3 x-large eggs, instead of the 4 medium. Thanks – excited now to try!

  8. 38
    Mimi

    These smell so good! I have a batch in the oven right now and I am so excited to try them. I am a huge bread eater, I think it is the hardest thing I had to give up. I can’t wait to eat a tuna sandwich on one of these.

  9. 39
    Mom Cordova

    I try them last night, with sloppy Joes, my kids love them . I usually have cassava flour ( aka tapioca flour) on my pantry. Last night I used brown rice flour and it worked fine. I would like to try them with the cassava flour tonight to see the difference. Overall great recipe,

  10. 40
    Karlee

    Hey there, great recipe!!! I was wondering what I did wrong. I had to make fresh applesauce maybe it added to much water? They are very dense and started shrinking the moment I took them out of the oven. I used four medium eggs also. Thank so much. I will be trying again soon!!!

  11. 42
    Linda Yancey

    I just ordered some cassava flour on amazon to make these I didn’t think you could substitute tapioca flour at least thats what it said when I looked them both up on line.

  12. 45
    Betina

    Hi, this recipe looks wonderful I cannot wait to try it. I noticed there is quite a bit of salt in the buns, is it possible to either use less or omit the salt all together? Thanks!

  13. 47
    Jmryd

    Made these this evening. Consistency of dough was more like pancake batter using measurements given. This recipe calls for only 3/4 cup flour. Are you sure it shouldn’t be 1-3/4 cup?

  14. 53
    Isabelle

    Hi Kaylie, I am trying the recipe right now. Problem is, the dough is completely fluid, just like joannf wrote. I used topiaka flour. I know you wrote that it wouldn’t work with this. But for my understanding topiaka flour and cassava flour are one and the same… ? (I am from Germany, and all the translations say so, plus the descriptions concerning cassava that I can find on the internet all state that cassava and topiaka are different names for one and the same. Can you help me out here?

    • 54
      Isabelle

      I guess maybe it depends on the coarseness setting…. will try another product next time and add some allmond flour to the dough that I have right now.

    • 55
      Kaylie Johnson

      Tapioca is from the same plant, but it is processed differently and it is way more starchy and gummy when wet compared to cassava, which is known for being more dry… a lot more dry than tapioca. You can try it with tapioca, but I am thinking it would turn out gummy. Hope that helps!

  15. 58
    P. Boom

    Loved them! So easy and fast. I added onion and garlic powder to spice them up a bit. I will continue to play with other flavors as I choose not to add the salt. Thanks!

  16. 59
    Barbara

    I just made these and the dough is also like pancake batter. How long do I mix it in the food processor? Until what consistency? Should it form a dough in the processor? I really couldn’t form them into buns. Thank you.

    • 60
      Kaylie Johnson

      Hi Barbara, it sounds like your eggs may have been extra large…?? I will try and post a picture of the dough for sure! Good point. It should be able to form easily, not like pancake batter.

  17. 61
    Barbara

    Is it possible for you to post a picture of what the dough looks like when it comes out of the food processor? Thanks so much.

  18. 62
    Minnie

    I made this bread today following your recipe but the consistency was like pancake batter. I added 1 more cup of cassava flour and it finally formed a dough. Altho it’s not exactly the same as your measurement of flour, the buns still came out so good. My husband was over the moon while eating his burger. He has been craving burger in a bun for a long time and for the first time in years, he can enjoy it again. Thank you for sharing this recipe. Truly gratefulπŸ™πŸ˜

  19. 64
    Krista

    My batter was also too runny for forming into balls…had to add more cassava flour. I’m wondering if the ‘large’ eggs in the recipe are not very large?? I used farm eggs, guess by egg factory sizing they would be considered large or maybe extra large. Other than the consistency issue, they were great!

  20. 66
    Patsy

    Ok I just made these and they are beautiful! I’m getting a grittiness though – and nope I did not drop them in the floor. I’ve noticed this before when using casava in pancakes. Any suggestions? Love the easiness but not the gritiness. TKS

  21. 72
    Julia

    Hey, Kaylie! I made these today and followed the recipe, but they turned into a different color and were kinda doughy. Any thoughts?

  22. 76
    Tomas

    Hi! Tried these today. Although the rose beautifully they collapsed pretty much instantly once out of the oven. I’ve noticed this with similar recipes using only Cassava flour. Do you have any suggestions on adding something that will maintain it’s rise?

  23. 83
    Christine

    Hi! Made these tonight and the buns cracked down the middle… also the inside was grayish in color. Any suggestions as to why this happened? Thx

  24. 85
    Christine

    Hi Kaylie, no they were store bought eggs. Also, the inside was a light grayish color – is that the color they should be, and is it from the psyllium husk powder? They tasted really good nonetheless and and I will be trying them again πŸ™‚

  25. 88
    Kiki

    I tried making these tonight and like all the other comments my dough turned out really liquidy. I added more flour till it became stickier but still only pancake batter. I cooked them for 30 min and they still collapsed and weren’t done so I stuck them in the microwave and they puffed back up lol continued cooking. . This seems like it’ll be a great recipe but the proportions are definitely off. I used 4 store bought large eggs. So I think you need to adjust the flour and add an extra cup or change the recipe to 3 large eggs 0r 4 smallish eggs or perhaps a1/4 cup of applesauce instead, if so many people have been getting the same runny result. I will expirement and write back. Really excited though because I can tell you are on to something! Thank you for creating this!

  26. 94
    John

    Well I just made these and they didn’t rise in the oven as much as they look in the photos and when I took them out after 25 min they looked nice and brown but then proceeded to collapse and shrivel up while cooling. Followed the recipe exactly so any ideas on what went wrong?

  27. 97
    vee

    Hi, me again! I tried this the first time and the dough was fine and came out a bit too hard. Second time my dough is too wet and sticky, cannot even shape into a bun! Same recipe and I am not sure what is going wrong! What could this be. My buns look nothing like yours in the pic ;-)) I am making home made applesauce – 1/2 cup applesauce and I make sure it is room temperature when I am making the dough. Usual 4 large eggs! Thank

  28. 101
    Angela

    I made this for the first time and my dough was also pancake consistency as others noted in the reviews. I read a bunch of the comments above and added more Cassava Flour as they suggested and it seemed to work a little better. Still an odd consistency. They came out ok – seemed a little dense and didn’t look like your picture. I used Flaxseed in place of psyllium husk powder. I did some research and everything I read said you can replace psyllium husk powder 1 for 1 flaxseed in baking bread recipes. My eggs are local and were large eggs – not sure what the issue was. Is the dough suppose to be very similar to bread dough or softer/mushier? When I warmed it them up they got a bit hard…

    • 102
      Kaylie Johnson

      Hi Anglea, you Cannot replace psyllium husk with flax, it will turn out dense and not at all the same. If you make it again, I would suggest following the recipe for the best results πŸ™‚ Hope that helps.

      • 103
        angela bennett

        Ahhh Ok, well that might be the missing link. Thanks! I just don’t have enough recipes that use psyllium husk so afraid it will just sit in my pantry πŸ™

  29. 107
    vee

    I tired this again and the dough was so sticky and dough I could hardly shape this into a bun! So I soaked hands in water and tried making the batter into small buns but it was so dough it flopped. It did not rise in the oven either! came out pretty flat. What could it be. I used a gluten free baking powder. Will it be possible for you to post a video tutorial of how you make your batter because your pictures looks like perfect bun and I have tried this so many times and its not working?? Thanks

  30. 109
    Melita

    Hi Kaylie….I made these today and followed the recipe and it come out great :). With what can I replace apple sauce?
    I would not use anything sweet, my son dosn t like it. Thanks for the reply, Melita

  31. 111
    Donna Vee

    These look fantastic. I’m a huge fan of cassava. Makes the best pancakes and waffles in town πŸ˜‰ I wonder if I could use arrowroot and baking soda instead of baking powder. We can do NO corn products in our house.

  32. 117
    Thais

    I just tried making these following the recipe just like you wrote, but the batter was really loose as others described before. I added another 1/2 cup of cassava flour and that seemed to work, but as I watch them in the oven right this moment they are rising but they’re also cracking. I wonder if 3 large eggs would be enough, rather than 4 ! Was so excited for this recipe, yours look absolutely gorgeous!

  33. 121
    Michelle

    I made these today. I used chia seeds instead of the psylium powder. I was out of apple sauce so I justed used honey (I added a little water for the sake of the chia seeds). Next time I will let the chia seeds soak a bit and actually remember the baking powder (whoops).

  34. 122
    Viola

    Hi Kaylie. I enjoy your recipies. I am wondering if you need a food processor to make these. I only have a vitamix and a cuisinart mixer but would like to make them.

  35. 124
    Cynthia

    Hi Kaylie! Just wondering what I can use to replace the cassava flour? I just tried using the tapioca flour, and it appears to be a bit runny. Do I need to add more, instead of 3/4 cup?

  36. 132
    Vivienne

    I researched cassava and learned that tapioca comes from cassava root. So, I substituted tapioca flour. I also substituted 1 teaspoon of xanthan for the psyllium husk. The dough was very thin so I added another 1/4 cup of tapioca flour. It’s still very soft, so I scooped it with an ice cream scoop. It puffed up nicely when it baked then collapsed. It may have needed more baking time. In all it didn’t turn out as I expected, but tasted good.

  37. 134
    tim

    I just made these tonight, the batter was as expected sticky, but able to form into balls, flatten and dome. I followed the recipe using Otto’s Cassava flour, psyllium husk powder, organic applesauce, home raised eggs, pink Himalayan salt and aluminium free baking powder. They baked up nicely, the rise was great, good texture-bread like. I do have to say something to all of the other cooks out there, cassava is not tapioca. Tapioca will not act the same in recipes as cassava flour, as cassava flour has more dietary fiber, not just the starch. Thank you for a great recipe, I will be making this again for my friends for hamburgers on the grill, yum

  38. 137
    Foxymomma

    This was soooooo thin! Something is wrong with these proportions… I dumped it on parchment paper in a baking sheet and am hoping that it raises enough to be foccocia thickness to use as a bun cut into squares 😣😳🀞🏻

  39. 138
    KaLinda LeJune

    Hello! I love the simplicity of this recipe! I am looking to make a sweet potato hamburger bun…any thoughts of how I could add sweet potato to this recipe? What would I need to adjust? Thank you!

    • 139
      Kaylie

      Hi there, I have made this recipe with sweet potato. I just subbed the applesauce for sweet potato, they turned out, but they were more dense. πŸ™‚ Hope that helps!

  40. 140
    Dan

    I followed the recipe and the consistency was good, but I didn’t get much rise and the buns were a bit dense, any thoughts?

  41. 141
    Caroline

    Hello! Am I able to leave the applesauce out all together? I did not realize I am completely out of applesauce, sweet potatoes, and no pumpkin! Any other substitutes? Thanks!

  42. 143
    Alena

    I have a question…. When the recipe says 4 eggs…. Is that 3 eggs for the buns and 1 for the wash or do you use 4 eggs for the buns and an extra egg for the wash….????

  43. 145
    Tiana

    After reading everyones comments I took a slower approach. I added all of the dry ingredients, and the applesauce, then added one egg at a time (large). After 2 eggs I questioned adding a 3rd, because it was already starting to look runny. But I added the third anyway. It was a little runny, but after letting it sit a few minutes it thickened up to where I could scoop some in my wet hands and form them into buns. They turned out great! I am going to make them again and form into hamburger and hotdog buns. Thank you!

  44. 147
    Cathy

    This recipe sounds so quick to make. I have been looking for a good hamburger/hot dog Paleo bun recipe that uses Cassava flour because I think it tastes more like wheat. Can I use 3 tablespoons flax seed meal in place of the psyllium husk powder?

  45. 149
    Mara

    I’ve just made these, they’re in the oven as I type this. The proportions worked perfectly for me, it smelled great too. I added black chia seeds as well as the sesame seeds on top. They’re looking so good! Can’t wait to try them

  46. 150
    Cathy

    I have been looking for a hamburger bun recipe using cassava flour because I think it tastes more like wheat. Do you think I could use ground flax meal instead of the psyllium husk powder? Thank you.

  47. 152
    Bri

    Ok so we absolutely love these. My problem is that when I take them out of the oven they are perfect and as they cool they collapse. What am I doing wrong

    • 153
      Kaylie

      Hi Bri, some people have reported the same, based off of their location- elevation has something to due with changing the consistency for some reason). Not sure how to gauge and fix the issue. πŸ™‚ Sorry!

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