Single Gluten Free Burger Bun

November 21, 2024

Single Gluten Free Burger Bun

One of the biggest challenges about going gluten free is the breads. And if you love making your own hamburgers, finding a good gluten free bun to go with can be next to impossible at times, but not today.

This recipe will give you one moist, puffy, spongy, flavorful bun that will hold together and won’t taste like you just bit into crumbling cardboard. But the best part? It only takes a few minutes to make.

This one’s a winner.

Enjoy!

Sarah

Single Gluten Free Burger Bun

photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:

1 egg
1 tablespoon coconut flour
1 tablespoon blanched almond flour
1 tablespoon coconut oil (olive oil or melted butter)
Pinch salt
1/4 teaspoon baking powder

Optional:

1 teaspoon nutritional yeast
1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake in preheated oven for 10 minutes.

Use each piece as top and bottom of a burger bun.

While it is baking you can throw your burger on the grill. If you’re lucky the burger will be done by the time the bun is cooked!

Recipe submitted by Mandy, Denver, CO

Submit your recipe here!

Published on January 25, 2012

(12 votes, average: 3.92 out of 5)

82 Comments

Ariana January 27, 2019 at 10:40 pm - Reply
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These are great thank you!!
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Heather June 12, 2017 at 8:18 pm - Reply

These burger buns are fabulous, plain and simple. They are even a little spongy like flour based breads. And so quick and easy to make. Even my husband liked them (#hessonotpaleo lol) just wants them to be larger. So will double the recipe next time and make larger buns. For fat, I used “clean bacon” fat which added wonderful flavour, as well as garlic powder and poppy seeds on the tops. Highly recommend this recipe!

Valarie November 18, 2016 at 1:20 pm - Reply

I’ve been making these and they turn out well. Has anyone tried making them in advance and freezing them for future use? I don’t always feel up to making the bread and I would like to have some on hand as they are easy and tasty.

Alexa January 17, 2016 at 4:54 pm - Reply

New to gluten free and looking for simple recipes. I have attempted these twice with varying degrees of success.  I doubled the recipe in a mini food processor and it turned out very runny so I poured it back in the bowl and added 1/2 tbsp coconut flour, got a new piece of parchment and poured them out again. They stayed in 3 inch plops so I am hoping they will be perfect!  Thanks for the nutritious recipes on your website.

Julie September 13, 2015 at 1:30 pm - Reply

OMG I’ve been missing buns for my hamburgers, and usually we been doing lettuce wraps and it’s not the same!
This IS the best ever, thank you thank you thank you!!! 

I make these for regular bread sandwiches too and tuna sandwiches, this is fabulous!

Miki August 8, 2015 at 1:43 pm - Reply

Thank you so much for this recipe it has changed my life! It works beautifully every time and tastes delicious too!

Admin - OK August 9, 2015 at 12:58 pm - Reply
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Our pleasure! We’re glad to hear it!
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Shelly June 19, 2015 at 12:43 pm - Reply

Can I use coconut flour for both flours? I don’t have almond flour. Can you use egg powder substitute with coconut flour? Thanks!

Maria September 5, 2015 at 12:14 pm - Reply
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I’d like to know this also!
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kelli February 1, 2015 at 8:31 pm - Reply

I just started paleo within the last week. Every Sunday night is burger night for me and my boyfriend (he grills the most amazing burger ever) and i was getting a bit bummed that it wouldn’t be the same since I am eating this way and he is not…then I came across your recipe! THANK YOU!!! It turned out perfect and I didn’t feel that I missed a thing! :)

Dana October 17, 2014 at 8:45 pm - Reply

That’s sad. Obviously you’re doing something wrong. It works out perfectly every single time I make these. Love them. … and they’re so easy peasy to make!

Kate W October 16, 2014 at 4:27 pm - Reply

Runny mess and I did let it sit???????

All ran into one liquidy mess?

Leah August 2, 2014 at 2:25 pm - Reply

After mixing these scant ingredients up, I highly doubted that it would make more than a wafer-like “bun”. I was very pleasantly surprised that it was the perfect holder for my hamburger. Not thick, dense, and dry, like so many gf buns. It was exactly the right amount of bun. Thank you!

Sarah S. March 26, 2014 at 10:51 am - Reply

Since these recipes are user-submitted and free to everyone, it would be extremely time consuming and difficult to draw up an accurate nutritional info chart for each and every one. If you do a quick search there are many sites that have nutritional info calculators you can try out to get an approximate reading on.

Michelle March 25, 2014 at 10:18 pm - Reply
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Yes..calories,fat,etc
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Michelle March 25, 2014 at 9:54 pm - Reply
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Yes
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Michelle March 25, 2014 at 8:16 pm - Reply

Do you know or have the nutritional information for this recipe?

JoniJay January 14, 2014 at 10:00 am - Reply
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Nutrition facts?
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Sarah S. December 30, 2013 at 8:50 pm - Reply

All almond flour may work, but you’ll need a few tablespoons extra and the texture will definitely be very different. I would try adding a starch like tapioca or another dry flour instead.

ronald a December 29, 2013 at 1:13 am - Reply

Good question Adam; I’m interested in the answer!

Catie December 27, 2013 at 7:58 pm - Reply

I made two servings tonight and just had one of them with a burger.  It was yummy!!!  I am saving the other one for my husband.  It was so nice to finally have a hamburger on a bun again.  Thank you for sharing this delicious recipe!

Adam October 8, 2013 at 1:36 pm - Reply

I know this is a coconut based website, but would the recipe work using just almond flour? I’m tempted to make it tonight or sometime this week (craving a home made burger!) and only have almond flour.

Kim September 26, 2013 at 12:55 pm - Reply

I made these and they turned out so dry they stuck in my throat. What did I do wrong? Can a gluten free flour mix be used instead of coconut flour?

Joni September 22, 2013 at 7:14 pm - Reply

I use baking powder it does I think rise a little higher. But also for me easier on the tummy. I just made loaf bread with this. I did 8 tab of each and 8 eggs etc. But I also added spices and it was great. It made two small 3×7 loafs. It was so good and you can make sandwiches with it.

Terri February 9, 2015 at 1:47 pm - Reply
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how long did you bake the bread?
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Dana September 21, 2013 at 11:36 pm - Reply

Well I have to say this is the easiest thing to make and I, personally, think it’s perfect just the way it is (with or without the nutritional yeast). Although I think the nutritional yeast steps it up in flavor (I use KAL brand). I’ve never used the poppy seeds. Love, love, love this bun. I just wish mine puffed up as much as the one in the photo—anyone have a tip for this?

Marianne September 15, 2013 at 8:56 am - Reply

Hi Sarah.  Thanks for your response.  I don’t have trouble with yeast so I’m on a mission to try to find a way to make it work with the gluten free flours.  There has been a lot of experimentation.  I’ve recently added psyllium husk powder based on more info I found and it definitely gives a rise to the gluten flours in place of yeast.  I just seem to notice a littlbit of an aftertaste so while useable, not a preferred product.

Sarah S. September 14, 2013 at 10:51 pm - Reply

Marianne: Since this is a single serving recipe I would do just a dash of guar gum (1/8-1/4 of a teaspoon) and about the same for yeast, maybe 1/4 teaspoon.

Kelly D August 24, 2013 at 6:48 pm - Reply

Instead of baking powder use baking soda. My husband is on the Specific Carbohydrate diet and we can’t use baking powder either.

Joni August 14, 2013 at 8:11 am - Reply

I never make mine with yeast. Remember it is an option. Mine comes out just fine and taste great. It can fall apart so handle carefully. I make this all the time. Sometimes I make a double portion and spread it out square. Then make a sandwich out of it.

Lyn August 13, 2013 at 9:09 pm - Reply

I hate to add to the list of questions but after reading through them all did not find that answer to  my question. I am not able to use the nutritional yeast has anyone tried this leaving out the yeast? Thank you I was very excited to see this recipe.

Elizabeth July 29, 2013 at 9:37 pm - Reply

I stumbled across this recipe earlier today and tried it tonight. I made one substitution – used quinoa flour instead of almond. I baked it in our toaster oven. The bun had great texture and the taste was excellent. It was perfect for my venison burger. I’ll never pay $5 for a pkg of gluten free hamburger buns again. Thanks so much for sharing your recipe!

Single Gluten Free Burger Bun

Single Gluten Free Burger Bun

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