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June 19, 2014

Grain-Free Hamburger Buns (Nut-Free)

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Because sometimes you just want a grain free bun to go with your burger! It doesn't taste like nuts or have a heavy, dense texture.
I’ve been eating bunless hamburgers for years now and I love ’em, but a few months ago I just got tired of it and really wanted a bun. And not just any bun – I wanted a bun that didn’t taste like nuts or have a heavy, dense texture. I wanted a bun that tastes like white bread. I wanted a light and airy bun that still let the flavor of the grass-fed beef and other toppings shine. It took some experimentation, but I found the grain-free hamburger bun I was craving! Grilling season is here – if you want to slather some homemade mayo or ketchup on a bun, pick up your burger and maybe feel a little nostalgic, I have the bun for you!

Because sometimes you just want a grain free bun to go with your burger! It doesn't taste like nuts or have a heavy, dense texture.
For a regular size bun, I used a 1/3 cup measuring scoop – the resulting bun should hold a quarter-pound burger. You can use a smaller cookie scoop to create sliders, like I shared on Instagram last week. I haven’t tried it yet, but I think these buns would make an amazing toasted bread for a sandwich (cut in half, buttered, and toasted) or even better – for a panini!


Because sometimes you just want a grain free bun to go with your burger! It doesn't taste like nuts or have a heavy, dense texture.

Serves: Makes 6 buns

Grain-Free Hamburger Bun Recipe

Tapioca flour is a starch, so this recipe is high in carbohydrates. It's best to enjoy in moderation especially if you're trying to reduce inflammation in the body. Adapted from Gluten-Free on a Shoestring - she has some amazing recipes such as these Paleo Oreo-Style Cookies and these Paleo Rolls .

Before starting this recipe, have all of your ingredients sitting out and make sure to work quickly while making the dough. If you take even a few minutes of break while making the dough, the dough can become too tough.

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Ingredients

  • 1 cup water
  • 2 cups tapioca flour
  • 1/2 cup coconut flour
  • 1 teaspoon grain-free baking powder
  • 1/2 teaspoon Celtic sea salt
  • 3 tablespoons unsalted butter
  • 2 large eggs
  • 1 cup raw cheddar or Monterey jack cheese
  • 2 tablespoons sesame seeds (optional)

Instructions

  1. Preheat oven to 375ºF and adjust rack to middle position. Line a baking sheet with unbleached parchment paper.
  2. Bring water to a simmer in a medium saucepan over medium heat. Pour the tapioca flour into the simmering water and immediately stir (the tapioca will quickly soak up the water and turn a bit gummy, but don't worry!). Transfer the tapioca mixture to the food processor. Add the coconut flour, baking powder, salt, and butter and process for about 30 seconds until incorporated. Add eggs and process for another 20 seconds. Add the cheese and process for at least 30 seconds until dough is smooth. Let the dough sit for 5 minutes.
  3. Using a 1/3 cup measuring cup, scoop dough and place onto the lined baking sheet. Repeat with remaining dough, leaving at least 2 inches inbetween each bun. Sprinkle with sesame seeds if using. Bake for 30-40 minutes, until just turning golden brown. Cool completely. Cut each bun in half and serve.
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https://deliciouslyorganic.net/grain-free-hamburger-buns-recipe/
Copyright 2016 Deliciously Organic

 

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Filed Under: Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free | 43 Comments

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43 Comments

  1. Nicole

    June 19, 2014 at 11:35 am

    Would it be ok to omit the cheese? Is it necessary for the buns to bake up the way yours have?
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
    • Deliciously Organic

      June 20, 2014 at 6:41 am

      You can omit the cheese and then add 1 tsp. of baking powder to the dough. The texture will be a bit different, but they will still taste great!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Mehr

      April 12, 2021 at 8:54 am

      Can i use a substitute for the coconut flour? Allergies to all nuts snd coconut.
      to Mehr" aria-label='Reply to this comment to Mehr'>Reply to this comment
      • Deliciously Organic

        April 12, 2021 at 12:21 pm

        I haven't tested this recipe with substitutions, so I'm not sure what would lend the exact same texture and flavor.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Lisa

    June 19, 2014 at 12:05 pm

    OMG thank you thank you thank you!!!! Gonna try these this weekend!
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
    • Deliciously Organic

      June 20, 2014 at 6:42 am

      You're welcome! Enjoy! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Allison

        July 9, 2017 at 10:56 am

        What could I use to sub. eggs. Thanks
        to Allison" aria-label='Reply to this comment to Allison'>Reply to this comment
        • Patty

          December 7, 2017 at 10:55 am

          1 Tblsp chia seeds or ground chia seeds 3 Tblsp water Mix chia seeds and water and let sit for approx 5 minutes.
          to Patty" aria-label='Reply to this comment to Patty'>Reply to this comment
  3. Dena Norton

    June 19, 2014 at 12:56 pm

    Doing a grain free trial right now and cannot tell you how my mouth is watering at the sound of buns that taste like white flour!!! Buns with everything, starting now - thanks so much! ;)
    to Dena Norton" aria-label='Reply to this comment to Dena Norton'>Reply to this comment
    • Deliciously Organic

      June 20, 2014 at 6:42 am

      You're welcome! I hope you enjoy them! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Michelle

    June 19, 2014 at 1:40 pm

    Can't wait to try these! Currently we only have access to arrowroot powder, but I assume that tapioca is a must? In a few months we'll be visiting the U.S. and can get tapioca, but was hoping to try this recipe soon, maybe for July 4th! Is it worth using arrowroot or should I just wait until I can get tapioca?
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
    • Deliciously Organic

      June 20, 2014 at 6:41 am

      I haven't tested it, but I think arrowroot would make for a good substitute. The texture of the dough might be just a tad bit different, but it should still taste great.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Michelle

        June 21, 2014 at 9:16 am

        Tried it today and it was good but the center was very gooey. I look fwd to trying it again using tapioca, I'm sure it makes a big difference. Thanks for the recipe!
        to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
      • Alyssa

        September 4, 2015 at 10:36 pm

        I've read that if you're going to substitute Arrowroot for Tapioca, you want to cut it in half..... I'm not a scientist!
        to Alyssa" aria-label='Reply to this comment to Alyssa'>Reply to this comment
        • Trudy

          May 22, 2019 at 5:21 pm

          Can almond flour replace coconut flour?
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          • Deliciously Organic

            May 23, 2019 at 11:52 am

            I haven't tested this recipe with substitutions, so I can't say for sure what a good replacement would be.
            to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Alissa

    June 19, 2014 at 6:35 pm

    Thank you so much for this! Just when I thought going grain & yeast free meant giving up bread forever! Unfortunately, I can't do dairy at the moment. What do you recommend as a substitute for the cheese?
    to Alissa" aria-label='Reply to this comment to Alissa'>Reply to this comment
    • Deliciously Organic

      June 20, 2014 at 6:40 am

      You can omit the cheese and then add 1 tsp. of baking powder to the dough. The texture will be a bit different, but they will still taste great!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Alissa

        June 20, 2014 at 8:21 am

        Thank you!! Can't wait to try them :)
        to Alissa" aria-label='Reply to this comment to Alissa'>Reply to this comment
  6. Robyn

    June 20, 2014 at 5:46 am

    These are definitely going on the to do list, Carrie. I`ve been wanting to create a grain-free bun but knew it was beyond my scope, lol. Have a great day. :)
    to Robyn" aria-label='Reply to this comment to Robyn'>Reply to this comment
    • Deliciously Organic

      June 20, 2014 at 6:40 am

      Thanks! I hope you enjoy them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Jacqi

    June 22, 2014 at 9:42 am

    Thank you! Loved these buns, the only thing is it was hard to get the center done all the way without the outside getting very brown and crunchy. Any recommendations?
    to Jacqi" aria-label='Reply to this comment to Jacqi'>Reply to this comment
    • Deliciously Organic

      June 23, 2014 at 8:31 am

      I'm not sure why they weren't done inside. Did you make any substitutions? What brand of tapioca flour did you use? I've heard that Asian tapioca flours can lend a very gummy bread. I prefer to use Bob's Red Mill. How large did you make them? Sorry for all of the questions, but the more I know the more it helps me to trouble shoot with you. :) You could also try lowering the oven temp and baking them for longer. The center will be nice and soft, but it shouldn't be gummy.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Jacqi

        June 25, 2014 at 7:22 pm

        I follwed the recipe exactly, using Bob's Mill tapioca flour. We had to cut them open to finish baking inside. Next time I will try turning the oven down a bit, maybe we have a hot oven. Thank you! Love your website and all your yummy and healthy recipes!
        to Jacqi" aria-label='Reply to this comment to Jacqi'>Reply to this comment
  8. Gen

    July 1, 2014 at 3:03 pm

    Dear Carrie. First of all, thank you for this recipe and your website in general. The recipes are fantastic. I had trouble with this one. First of, I began having an issue when I added the Bob's red mill tapioca flour to the simmering water. Yes, it immediately began forming an extremely sticky ball, but it needed more water, so I added about 1/4-1/3 cup more water. The ball was very sticky, but I placed it in the food processor which had trouble processing it without separating it into two pieces. Wrangling it was difficult. I added everything according to directions, but eventually had to mash all the ingredients together with my hands because the food processor was not helpful that much. So, looking at the reviews, I baked it at a lower temp for a bit longer, but no matter how long I baked it (I did it in 5-10 minute increments, constantly checking the center), the center never got cooked - it was very glue like. The outside did get cooked and it tasted FANTASTIC, but dry, obviously, because I kept the rolls in too long in a failed attempt to cook the middle. I have a couple of questions. Do you think the food processor was the issue? If so, can you recommend a food processor that's strong enough to deal with this? What do you think was the issue in this? I would love to make this all the time, but i am concerned that it would not work :( Any advice would be appreciated.
    to Gen" aria-label='Reply to this comment to Gen'>Reply to this comment
    • Deliciously Organic

      July 2, 2014 at 12:32 pm

      A few things - Adding more water to the mixture would have created a very sticky bun, so I think that's why it didn't bake all the way through. Even if the water doesn't soak up all of the tapioca, it's ok...just add it to the food processor (the lump of tapioca, plus any dry that the water didn't absorb). Did you by any chance, double the recipe? When I've doubled it, my food processor has a difficult time, but a single recipe has always done just fine (I've made this recipe at least 15 times). :) I've always used a Cuisinart food processor and it's always done a great job. I have the 14-cup. The center should be soft, and just a bit moist, but not gummy or glue-like. Let me know if that helps!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Gen

        July 2, 2014 at 3:07 pm

        Thank you so much, Carrie, for your reply. I think the water is where things went wrong! I used a cuisinart 4 cup food processor and it absolutely did not like the job. Maybe it can manage a smaller lump. I will dust myself off and try again absolutely.
        to Gen" aria-label='Reply to this comment to Gen'>Reply to this comment
        • Deliciously Organic

          July 3, 2014 at 8:20 am

          Ahh...I'm not sure if a 4-cup processor could handle the job. I apologize. I didn't even think about that when I was testing the recipe! :)
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. Sonja Kurtzer

    July 7, 2014 at 2:10 am

    Hi, just wondering if you think you could freeze these at all?
    to Sonja Kurtzer" aria-label='Reply to this comment to Sonja Kurtzer'>Reply to this comment
    • Deliciously Organic

      July 7, 2014 at 9:38 am

      I haven't tried to freeze them, but I think that would freeze well.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Sonja Kurtzer

    July 8, 2014 at 3:06 am

    Trying these for the second time again tonight - they weren't bun size - well not burger bun size at all last night - will try to flatten them a bit - will let you know how we go - also any good way to tell when they are cooked - mine were still a bit 'gummy' last night - tasted great though. I've only been grain free for 18 days - but a bit of 'bread' was a lovely treat.
    to Sonja Kurtzer" aria-label='Reply to this comment to Sonja Kurtzer'>Reply to this comment
  11. Isabelle

    August 19, 2014 at 11:26 am

    Hi Carrie, My partner suffers from AS (Ankylosing Spondylitis). He can't eat anything that has starch in it. Do you think this recipe would work with Almond Flour instead of the Tapioca Flour? Isabelle
    to Isabelle" aria-label='Reply to this comment to Isabelle'>Reply to this comment
  12. Shane

    August 21, 2014 at 12:20 am

    Hey! You made me so glad. Since young, I really really love burgers and I am thankful I found this. This looks so delicious and very presentable! I would love to have this for our snack tomorrow. So excited :-D
    to Shane" aria-label='Reply to this comment to Shane'>Reply to this comment
  13. sally inman

    August 29, 2014 at 8:10 am

    I am trying this soon. I get tired of the lettuce burgers. I miss bread at times. Thanks again!!
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  14. Mindy

    October 27, 2014 at 10:49 pm

    Made this tonight - yummy. Mine were slightly dense in the middle, but not bad. I probably will lower the temperature a little bit and cook a little longer to make them even better, and they still turned out great. Mine don't look as pretty, but that is fine. I think I will need a better food processor to make them again, this just about did mine in:).
    to Mindy" aria-label='Reply to this comment to Mindy'>Reply to this comment
  15. Eva

    January 16, 2015 at 5:43 am

    I just tried these and the water immediately "disappeared" as soon as I added the tapioca flour. or flour, what I can get are more like grains. Added up all ingredients in my mixer and it was very thick, and the grains never dissolved, and dough is very thick and sticky. Mine did not at all look like yours! They are very crunchy and not smooth like yours on the outside. The flavor is nice, but use them for hamburgers like this will not be possible. What went wrong? Should I grind the tapioca in my mixer before adding it to the water? Use more water?
    to Eva" aria-label='Reply to this comment to Eva'>Reply to this comment
  16. Melissa Thomson

    July 2, 2015 at 7:15 am

    These are excellent! Will be making these again for sure! Thanks. I love ALL your recipes.
    to Melissa Thomson" aria-label='Reply to this comment to Melissa Thomson'>Reply to this comment
    • Carrie Vitt

      July 2, 2015 at 10:54 am

      Thank you! I'm so glad you enjoyed them!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  17. Michelle

    September 24, 2017 at 10:35 am

    I was lazy and come by and everything all at one time in my food processor. First round the middle came out gooey. Second round I adjusted my temperature to 325 and baked for 25 minutes. It was perfect and delicious.
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
  18. Kristie

    March 31, 2020 at 8:14 pm

    Made these tonight. Disappointed. Rock hard on the outside and gummy inside. Followed directions perfectly. Bummer to waste the ingredients I used.
    to Kristie" aria-label='Reply to this comment to Kristie'>Reply to this comment
    • Deliciously Organic

      April 1, 2020 at 7:19 am

      I always test recipes multiple times before publishing and these turned out great each time, so I’m not sure what the issue was. Did you make any substitutions?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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    August 13, 2014 at 9:30 am
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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