Gluten-Free Burger Buns with Almond Flour

Prep Time 15

Cook Time 22

Total Time 37

Course Main Course

Cuisine American, Western

Servings 6 burger buns

Large Mixing Bowl For combining the dough evenly.
Whisk Ideal for fully incorporating wet ingredients before adding dry.
Rubber spatula Helps fold the dough without overmixing.
Baking sheet A heavy-duty sheet ensures even browning.
Parchment paper Prevents sticking and helps maintain bun shape.
Kitchen scale (optional) Useful if you want evenly sized buns, especially for slider buns recipe applications.
Ring molds (optional) Great for perfectly round buns, though shaping by hand works just fine.

Almond flour blanched, superfine – The backbone of this burger buns recipe. Almond flour provides moisture, richness, and a soft crumb while keeping the buns naturally gluten-free. Avoid almond meal, which is too coarse.
Tapioca flour or arrowroot starch – Adds elasticity and chew, helping mimic the stretch you’d expect from traditional brioche burger buns.
Baking powder – Provides lift without yeast keeping this a quick burger buns recipe.
Fine sea salt – Balances flavor and prevents the buns from tasting flat.

Eggs room temperature – Essential for structure and rise. Eggs help bind almond flour, giving the buns strength for sandwiches and burgers.
Apple cider vinegar – Activates the baking powder and improves overall texture. You won’t taste it.
Honey or maple syrup – Just a touch for flavor and browning. This is not a sweet bun but it adds balance similar to traditional hamburger bun recipe styles.
Olive oil or melted butter – Adds richness and keeps the buns tender after baking.

Sesame seeds – Classic for a traditional burger bread recipe look.
Everything bagel seasoning – Great for sandwiches or sub buns recipe variations.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Ensuring the oven is fully heated helps these buns rise properly from the start.

In a large bowl, whisk the eggs until smooth. Add olive oil (or melted butter), apple cider vinegar, and honey. Whisk again until fully combined. This creates a cohesive base that evenly distributes moisture throughout the dough.

In a separate bowl, whisk together almond flour, tapioca flour, baking powder, and salt. Break up any clumps in the almond flour to ensure a smooth dough.

Add the dry ingredients to the wet mixture. Use a spatula to gently fold until a thick, scoopable dough forms. The dough should be soft but not runny. If it feels overly sticky, let it rest for 2 minutes so the almond flour absorbs moisture.

Divide the dough into six equal portions. Roll gently into balls and flatten slightly into bun shapes on the prepared baking sheet. For slider buns recipe versions, divide into smaller portions and reduce baking time slightly.

If using sesame seeds or seasoning, lightly brush the tops with water or oil and sprinkle evenly.

Bake for 20–22 minutes, until the tops are lightly golden and the buns feel firm to the touch. Avoid overbaking, as almond flour can dry out if left too long.

Allow buns to cool on the baking sheet for 10 minutes, then transfer to a wire rack. This step is crucial; slicing too early can cause crumbling.