Almond Flour Hamburger Buns Gluten-Free (No Yeast)
Nicole Bonilla creates gluten-free, higher-protein recipes with healthier swaps that are gentle on digestion and easy for busy families. Every recipe is tested in her own home kitchen.
Make this easy recipe for homemade gluten-free hamburger buns that are soft, high-protein, and low-carb with almond flour. These buns bake up light and airy, perfect for burgers or sandwiches. Plus, they require no kneading or rising, making them a quick and delicious option for any meal!
After years of baking (and trying more gluten-free breads than I can count), this is the one I actually make over and over. You can stick with almond flour or switch it up with oat, a gluten-free blend, brown rice, or cassava — whatever you have on hand.
Why You’ll Love This Easy Almond Flour Buns Recipe
- Soft & Airy Texture: These buns bake up fluffy and sturdy enough to hold all your toppings without crumbling.
- No Kneading or Rising: Ready in just 30 minutes!
- Versatile Uses: Use them as hamburger buns, dinner rolls, or hot dog buns.
- Keto-Friendly & Gluten-Free: Perfect for low-carb diets, with easy dairy-free and egg-free substitutions.
Ingredients & Substitutions
Here is everything you need to make my homemade almond flour hamburger buns recipe:
Almond flour: You can replace it with oat flour, a gluten-free bread flour blend with potato flour, or cassava flour. See the table for measurements.
| Alternate Flours | Amount |
|---|---|
| Oat Flour | 1/2 cup + 2 tablespoons |
| Gluten-Free Flour Blend (Bob’s Red Mill) | 1/2 cup + 1 tablespoon |
| Brown Rice Flour | 1/2 cup + 2 tablespoons |
| Cassava Flour | 1/2 cup |
Greek Yogurt: I recommend using full-fat Greek yogurt for the most creaminess. You can also replace it with whipped cottage cheese for high protein. You can also use sour cream or cream cheese, but they have less protein. Substitute with unsweetened coconut yogurt for a dairy-free option.
Large Egg: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a vegan alternative.
Light Olive Oil: For a different flavor profile, replace with melted coconut oil, extra virgin olive oil, or avocado oil. You can also use vegetable oil if that’s all you have.
Honey: Swap with maple syrup or agave nectar for a vegan-friendly sweetness. You can also replace it with cane sugar. You can also omit the honey to reduce the carbs.
Apple Cider Vinegar: This helps the buns rise. You can substitute it with white vinegar.
Tapioca Flour: You can also tapioca starch in the same amount.
Baking Powder: This helps the buns rise.
Baking Soda: This gives the buns a softer and spongier texture.
Psyllium Husk Powder: Adds structure and chewiness, but it’s totally optional. If you’ve ever had it turn baked goods purple (yep, it happens!), it’s likely from a darker psyllium powder reacting with baking soda. For best results, use a finely ground blonde psyllium—or substitute with ground chia seeds, or just leave it out.
Egg White: This is for the egg wash on top of the muffins and can be omitted.
Sesame Seeds: Swap with poppy seeds or omit if desired.
How to Make My Almond Flour Hamburger Buns Recipe
Here are easy, detailed, step-by-step instructions for making your low-carb bread buns. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Bread Bun Dough
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the wet ingredients, including Greek yogurt, egg, light olive oil, honey, and apple cider vinegar, and whisk until smooth and well combined.
Add the dry ingredients, including almond flour, tapioca flour, baking powder, baking soda, psyllium husk powder (if using), and salt. Stir until a thick, sticky dough forms. Ensure all ingredients are fully incorporated. The consistency should be similar to a soft cookie dough.
Step 2: Shape the Buns
Spread oil on your hands and divide the dough into 4 equal portions. Roll each portion into a round bun roughly 2/3 inch tall and place it on the parchment-lined baking sheet.
Separate an egg white and lightly brush the tops of the buns with the egg white using a pastry brush, then sprinkle with sesame seeds.
Step 3: Bake the Burger Buns
Place the baking sheet in the preheated oven and bake for 16-20 minutes, or until the buns are lightly golden brown. Remove the buns from the oven and let them cool on a wire rack for a few minutes before serving.
Expert Recipe Tips
Dough consistency: If the dough is too wet, add more tapioca starch until it has the consistency of a soft cookie dough. The dough should lightly stick to your fingers.
Shaping the buns: Be sure to oil your hands before shaping the buns. You can form them into whatever shape or size you like, including hot dog buns, square buns, or breadsticks.
Homemade Bread Buns Serving Suggestions
Classic Burger: Use these gluten-free buns as the base for a classic burger, topping them with your favorite ingredients.
Lettuce Wrap: For a lighter option, wrap your burger patty in lettuce and serve it on top of the buns for added texture.
Hot Dogs: Slice the buns down the middle and use them as gluten-free hot dog buns, toasting them on both sides with butter for extra flavor.
Submarine Sandwiches: These buns also work well for submarine sandwiches; simply toast the buns on both sides with melted butter, then load them up with your favorite sandwich fillings.
Butter Toasted Buns: For a simple yet delicious option, enjoy the buns toasted on both sides with melted butter as a side for soups or salads.
Frequently Asked Questions
Do you love gluten-free bread alternatives? Check out more of my easy and no-yeast bun recipes:
- Greek Yogurt Low-Carb Bagels Everything Seasoning (No Yeast)
- Cheddar Cheese Bagels with Greek Yogurt (No Yeast)
- Oat Cottage Cheese Bread Sandwich Bun Gluten-Free
- Oat Flour English Muffins with Greek Yogurt
- Greek Yogurt Protein Naan Bread (No Yeast)
- Easy 3-Ingredient Avocado Bread Buns High-Protein Recipe
- Easy Viral High-Protein Cottage Cheese Flatbread
- Gluten-Free Almond Flour Crepes Low Carb
Almond Flour Hamburger Buns Gluten-Free (No Yeast)
Ingredients
- 1/4 cup greek yogurt
- 1 egg
- 1 tablespoon light olive oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1-1/4 cups almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon psyllium husk powder (optional)
- 1/4 teaspoon salt
- 1 egg white
- 1 teaspoon sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.In a medium bowl, combine the wet ingredients, including Greek yogurt, egg, light olive oil, honey, and apple cider vinegar, and whisk until smooth and well combined.
- Add the dry ingredients, including almond flour, tapioca flour, baking powder, baking soda, psyllium husk powder (if using), and salt. Stir until a thick, sticky dough forms. Ensure all ingredients are fully incorporated. The consistency should be similar to a soft cookie dough.
- Spread oil on your hands and divide the dough into 4 equal portions. Roll each portion into a round bun roughly 2/3 inch tall and place it on the parchment-lined baking sheet.Separate an egg white and lightly brush the tops of the buns with the egg white using a pastry brush, then sprinkle with sesame seeds.
- Place the baking sheet in the preheated oven and bake for 16-20 minutes, or until the buns are lightly golden brown. Remove the buns from the oven and let them cool on a wire rack for a few minutes before serving.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
These tasted so good! I loved it that they had a nice flavor of their own but didn’t outshine my burger toppings. I made mine with 50% almond flour and 50% gluten-free Measure for Measure flour, and they were nice and soft, with a light brown exterior, and they held together well. Since mine didn’t rise much, I ended up with 4 relatively small buns. Next time, I’ll double the recipe to make 4 larger ones, so that I can freeze 2 of them for another time. Thank you so much for sharing this recipe!
Thank you so much for your review!! I’m so glad you were able to adjust the flour how you needed it 🙂
These buns are delicious and easy to make.
Thank you, Sara! 🙂
Hi Nicole, I made your gluten free bun recipe today. They came out perfect, they looked like exactly as yours and they also tasted very good. Thank you!
Thank you so much for sharing this with me, Ibolya! I’m so glad you love them, too 🙂
Good Day! Thank you for sharing this recipe! I’ve not yet made it and I wanted to find out if your nutrition information is for the entire recipe or for just one bun.
I’m following Keto and this recipe will be a welcome addition indeed! Thank you for your information!
Hi Pamela, the nutrition info is for one serving which is one bun 🙂 I hope you enjoy them. Please let me know how they turn out!
I’ve not done much gluten free bread / buns baking. But this recipe was easy and the buns turned out great! (I used oat flour to replace almond flour, and added approximately 2 extra tablespoons of tapioca flour as suggested to make the dough the proper consistency). I promptly ate one bun with butter for breakfast (yummy) and have cut and frozen the other 3 buns so I’m ready next time burgers are on the menu!
Thank you so much for this recipe. I look forward to trying more of your recipes, Nicole and I’m heading to YouTube now to subscribe.
Hi Deb, thank you so much for the review and for trying my recipe. That’s a great idea to batch prep and freeze them 🙂 Thank you for sharing!
Another winner from Gentle Tummy!!!
I made these with the substitution of oat flour as the recipe has included, and y’all… THESE BURGER BUNS!!
They held up better than any other GF bun I’ve made, and the flavor was incredible!
Thanks for another amazing recipe Nicole!
Hi Julia!! Thank you so much for sharing this review! I’m so glad you’ve tasted how delicious these are 🙂
I just made these and they are soooo good! Thank you for your wonderful recipes!❤️
Thank you so much for the review, Lori! I’m so glad you love these, too 🙂
Thank you Nicole for sharing your recipes.
Delicious
You’re so welcome, Flore! 🙂
Hello Nicole, I have just tried your oat cottage cheese buns and they are delicious, everyone loved them.
Do you think I could replace tapioca flour with corn flour or arrowroot powder in this recipe? Many thanks
Hi Darina, I’m so glad everyone loved this recipe! They are fun to make 🙂 I haven’t tried corn flour or arrowroot powder, from what I know about them, yes, they should work fine 🙂
These have such wonderful flavor and the texture is so close to yeast bread, even my kids liked them
Yay, kid approved!! That is the best compliment 🙂
Have you tried using sugar free honey?
Hi David, no, I haven’t. But I’m sure it would work just fine 🙂
I can’t get over how good these are!! I’ve tried many bun recipes that turn out dense and dry. These are really fluffy and easy. Thank you!!
Thank you for the review, Cassandra!! I love how fluffy they are, too 🙂
I am so excited to share this easy bun recipe with you! They are so much fun and satisfying to make and I can’t wait for you to try them. Please let me know if you love them, too 🙂