Paleo Burger Buns 
A few weeks ago I posted my paleo loaf bread recipe. Although that bread is delicious and makes great toast or is great as a side with dinner, it has one problem. It just isn’t strong enough to hold together for a large burger or sandwich without breaking apart.
Since, I’ve been staying at home for the past few months still recuperating from vitamin A toxicity, I have had a lot of time to experiment with baking. The more I bake with coconut flour, the better I get with working with it. So this past week I wanted to come up with a recipe for burger buns that not only tastes great, but holds together really well and won’t fall apart when I put a burger and veggies in it.
These paleo burger buns turned out fantastic! I wish I took more pictures while making them, but I didn’t plan on them turning out so great. I’ll add some more pictures to this post when I make them again.
The only flour I used to make these burger buns is coconut flour. So they are paleo friendly and gluten free.
The buns are perfect for burgers, sandwiches or even just serving with a spread like butter or jam. They hold together really well and don’t break apart at all, even when they hold a large burger.
I had grass fed burgers for dinner with my family the other night and finally wasn’t left out having to eat my burger without a bun! Plus, it tasted delicious and was very filling!
1. Mix all ingredients in a large bowl, stir well.
2. Take out a cookie sheet. I put a piece of unbleached parchment paper on top, but it would also work without it.
3. Use your hands or a spoon to scoop out roughly 3 tablespoons of batter.
4. Use your hands to shape it into a ball shape and then flatten it, similar to a pancake shape (see picture below). I made mine about ¼ inch to ½ inch thick. When they bake, they do rise to almost double the size.
Here’s how mine looked right before going into the oven:
5. Bake at 350 degrees for about 20 to 30 minutes (time may vary depending on how large and thick you make them) or until lightly browned on top.
After they cool, I slice them in half and store them in the fridge, or freezer if I won’t be using them all that day. This recipe makes about 6 to 8 large buns.
A few weeks ago I posted my paleo loaf bread recipe. Although that bread is delicious and makes great toast or is great as a side with dinner, it has one problem. It just isn’t strong enough to hold together for a large burger or sandwich without breaking apart.
Since, I’ve been staying at home for the past few months still recuperating from vitamin A toxicity, I have had a lot of time to experiment with baking. The more I bake with coconut flour, the better I get with working with it. So this past week I wanted to come up with a recipe for burger buns that not only tastes great, but holds together really well and won’t fall apart when I put a burger and veggies in it.
These paleo burger buns turned out fantastic! I wish I took more pictures while making them, but I didn’t plan on them turning out so great. I’ll add some more pictures to this post when I make them again.
The only flour I used to make these burger buns is coconut flour. So they are paleo friendly and gluten free.
The buns are perfect for burgers, sandwiches or even just serving with a spread like butter or jam. They hold together really well and don’t break apart at all, even when they hold a large burger.
I had grass fed burgers for dinner with my family the other night and finally wasn’t left out having to eat my burger without a bun! Plus, it tasted delicious and was very filling!
Ingredients:
- 3/4 cup coconut flour
- 5 eggs
- 1/4 cup (melted) coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon raw honey (optional)
- 1/2 teaspoon sea salt
Directions:
1. Mix all ingredients in a large bowl, stir well.
2. Take out a cookie sheet. I put a piece of unbleached parchment paper on top, but it would also work without it.
3. Use your hands or a spoon to scoop out roughly 3 tablespoons of batter.
4. Use your hands to shape it into a ball shape and then flatten it, similar to a pancake shape (see picture below). I made mine about ¼ inch to ½ inch thick. When they bake, they do rise to almost double the size.
Here’s how mine looked right before going into the oven:
5. Bake at 350 degrees for about 20 to 30 minutes (time may vary depending on how large and thick you make them) or until lightly browned on top.
After they cool, I slice them in half and store them in the fridge, or freezer if I won’t be using them all that day. This recipe makes about 6 to 8 large buns.
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