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Grain-Free Hamburger Bun Recipe

on March 24 | in Recipes | by | with 17 Comments

Grain-Free Hamburger Buns

Note from Mommypotamus: Today’s guest post comes from Suzanne Perazzini of Strands of My Life. Her ebook, Paleo Treats, is chock full of delicious recipes that are free of grains, nuts, eggs and refined sugar. Thank you for stopping by, Suzanne! 

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This recipe makes perfect burger buns, but it can also be shaped in various ways to create different grain-free breads and rolls. You can fill them with any filling you want but in this instance I have chosen bacon, fried egg, tomato slices, a few leaves of salad and a big flat mushroom per burger.

A drizzle of  homemade mayonnaise, chipotle mayo or sauce of your preference makes for a great combination. All sorts of inventive burgers can be created depending on what you have in your fridge!

Grain-free Hamburger Bun Recipe

Makes 4 burgers

Ingredients

Instructions

  1. Preheat oven to 350°F/180°C.
  2. Mix the flour, cheese, baking powder and salt in a food processor.
  3. Add the butter and eggs. Blend until it clumps together.
  4. Add a little water if necessary.
  5. Make 8 small rounds of the dough, then flatten them out into a burger bun shape on baking paper on an oven tray. They don’t change shape or size much.
  6. Bake for about 10 – 12 minutes until cooked.

Serve while warm. These tend to harden when cool, but they’ll soften if reheated by the next day.

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17 Responses to Grain-Free Hamburger Bun Recipe

  1. Huldah says:

    These look great! Is there any way of substituting the cheese?

  2. Sandra M says:

    Do you think these would work using arrowroot flour for the tapioca? They sound great!

    • Heather says:

      I’m not 100% sure, but I have used a similar recipe that called for arrowroot instead of tapioca. It’s what I have on hand so I’ll probably give it a try :)

  3. This is great! My husband and I own a chiropractic office and have many gluten/grain-free patients (in addition to eating mostly grain-free ourselves). We are always looking for new recipes and ideas to share with them, and recipes like this one allows them to see that they can continue eating the foods they love, but modified versions that works with their food allergies! And personally, I think cheese IN the bun sounds fantastic! We can’t wait to give this recipe a try and hopefully pass it on to our patients. Thanks for sharing.

  4. Shalonne says:

    Is there something like this I can make as a loaf for bread for a few days? Something that won’t harden? It would be so great to stop buying the $5 / loaf Ezekial bread!

  5. Kristen B. says:

    Great recipe! I just made this tonight, kinda last minute. I used arrowroot instead of tapioca, and I had to halve the recipe because of the amount of ingredients I had, and it still came out awesome. I used half parmesan cheese and half a hard cheddar cheese. YUM! This is officially our new bun recipe.

    • Kristen B. says:

      Also, I should add that in my hurry, I forgot to halve the baking powder, and they still came out beautiful and tasty. :)

    • Heather says:

      Yay, so glad to hear it! Arrowroot is usually what I have on hand so I’m glad it worked out :)

      • Kristen B. says:

        I just have to add one thing. :)
        We used this as our pizza crust tonight– PERFECT!

        I halved the recipe again (because that’s all my mini food prep processor can handle!), and gently, with my fingertips, pressed it into a circular shape on my cast iron pizza pan. I baked it for about 15 min (same temp), topped it, then put it in for another few min to melt the cheese. It was AMAZING! We’re definitely going to use this as our staple pizza crust from now on.
        Buns, pizza, this recipe seem endless with possibility! :)
        Just wanted to share!

  6. Becky says:

    So glad this recipe doesn’t have xanthan gum like most gluten free recipes do!

  7. lydia says:

    anyway to substitute the egg? Or could you do just egg yolks? My kids don’t tolerate egg well. Thanks!

  8. Patti says:

    You can use flax seeds and water to make a gel that is a good substitute for eggs in baking.

  9. Jelena says:

    You can use “Daiya” vegan cheeses. They have them as Cheddar style slices, as Havarti vedges,,Mozzarella style shreds and cream cheeses. They sell them at Loblaws in Canada. The best cheese replacement out there.

  10. Brooke says:

    Do you think a vitamix will work instead of a food processor? Or should I just use my kitchenaid stand mixer with a paddle attachment (have done that with several of your recipes needing a good processor and they have turned out great)?

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