The Best Ever Gluten Free Soft Hamburger Buns Recipe
If you are looking for the best ever gluten free soft hamburger buns that do not fall apart and are soft like you remember buns like, then this recipe is definitely for you!I know how hard it is to find a good burger bun to enjoy during grilling season so I created one that can be whipped up easy in your blender.This low carb hamburger bun recipe does not contain any tapioca flour, or sugars and the best part is that you can make them up and freeze for later.4.3g carbs/1.1g fiber/10.4g protein/19.3g fat
Equipment
- A blender or food processor
- silicone bun mold pan (4" diameter) or Wide mouth canning rings (3" diameter)
- baking sheet
- parchment paper (if using the canning rings)
Ingredients
- 2 large eggs
- 2 oz cream cheese Use Dairy Free Cream Cheese like Kitehill or Simple Truth
- 2/3 cup almond flour
- 1 teaspoon baking powder
- 10 drops liquid stevia or 1/2 teaspoon granulated sweetener
- Optional Toppings: Sesame seeds, dried minced onion, chives
Instructions
- Preheat your oven to 350 degrees F and prepare your baking pan. Grease the bun pan a little bit and place on a baking sheet or place greased canning rings on the parchment lined baking pan.
- Add the eggs to your blender or food processor first. Follow with the cream cheese, then lastly put in the almond flour, baking powder, sweetener and sea salt.2 large eggs, 2 oz cream cheese, 2/3 cup almond flour, 1 teaspoon baking powder, 10 drops liquid stevia or 1/2 teaspoon granulated sweetener
- Blend or process for 30 seconds. Stop the blender or processor and scrape down the sides of the container to evenly blend the dough ingredients.
- Blend again for 30 seconds then let the batter sit in the blender for 5 minutes. This gives the almond flour time to soak up the liquid ingredients and become thickened.
- Once the wait time is up, blend again. Now pour and scrape the sticky dough evenly into the wells or rings. Fill them up 2/3 of the way to allow space for rising without spilling over. Sprinkle on sesame seeds or any seasonings before baking 15-20 minutes, or until set when pressed gently.Optional Toppings: Sesame seeds, dried minced onion, chives
- They are ready when they appear glossy and firm in the middle. They will not turn as golden brown as yeast bread buns, so do not overcook them because they are still light colored.
- Let them cool on the pan for 5 minutes so you can easily press them out of the mold without tearing. Finish cooling them on a wire rack before using for your burger.
- This recipe makes 3 large 4-inch buns, or 5 small 3-inch buns. One batch of 3 large buns gives you two tops and two bottoms. The third bun will be split in half to create two bottoms. Keep this in mind if you are going to add your favorite toppings to the top of the buns.
- The smaller canning ring sized ones make great sliders for ham and cheese or hamburgers when you split one in half or use one for the top and one for the bottom.
- Store any leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months. Thaw at room temperature or toast in the toaster if pre-split.
Notes
One of the great things about making your own buns is the ability to customize them.
Here are some ideas of variations for next time:
The combination of cream cheese and eggs creates a protein matrix that mimics the elasticity gluten normally provides. The almond flour adds structure without brittleness because its natural oils keep the crumb tender. Store-bought versions often rely on starches that turn crumbly when cooled, while this recipe maintains its soft texture even after refrigeration. Can I make these buns ahead for a party and how do I reheat them?
Absolutely—these buns actually improve slightly after a day in the fridge as the flavors meld. For best results, bake them 1-2 days before your event and store in an airtight container. To reheat, wrap each bun in a damp paper towel and microwave for 15-20 seconds, or toast the cut sides in a dry skillet for 1-2 minutes until warm and slightly crispy. Why do my buns sometimes have a slightly eggy taste and how can I prevent it?
An eggy flavor usually means the buns were underbaked or the ratio of eggs to other ingredients was off. Make sure your buns bake until the center is completely set and glossy—they should spring back when touched. Adding 1/4 teaspoon of vanilla extract or using the garlic herb variation helps mask any egg flavor while enhancing the overall taste profile. Can I double this recipe and will the baking time change?
Yes, you can double or triple the recipe easily. The baking time remains the same since you're still filling the molds to the same 2/3 level—you'll just have more buns. Make sure your blender can handle the doubled volume, or blend in two batches. The resting period stays at 5 minutes regardless of batch size. What's the best way to slice these buns without them falling apart?
Use a serrated knife and a gentle sawing motion rather than pressing down. For the cleanest cuts, let the buns cool completely—warm buns are more fragile. If you're making sandwiches immediately, consider toasting the cut sides first, which creates a slight crust that helps hold toppings and prevents sogginess from condiments.
- Garlic and Herb: Add 1 teaspoon garlic powder and 1 teaspoon dried herbs (such as rosemary, thyme, or oregano) to the dry ingredients.
- Cheese: Mix 1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan) into the batter before rising.
- Sweet Buns: Increase the sweetener and add 1 teaspoon vanilla extract or pineapple extract to the wet ingredients. Adding pineapple extract gives you a Hawaiian roll version.
- Sesame Seeds: Classic and always a favorite is sprinkling on some sesame seeds to the top of the bun batter. Try white sesame or a mix of black and white sesame seeds.
- Poppy Seeds: Adds a nice nutty crunch and visual appeal.
- Everything Bagel Seasoning: For a flavorful twist that goes well with hamburgers or meat sandwiches.
- Sea Salt Flakes: Simple yet delicious with a salty zip with each bite.
- Reduce the amount of fat in the recipe when you replace the whole eggs with egg whites. One whole egg is the same as 2 egg whites.
- Turn these into dinner rolls easily when you bake the dough in a muffin tin. Bake for 10 minutes then check to make sure they are not overcooked. Make them sweetened when you add in 1 tablespoon of maple syrup to the batter before baking.
The combination of cream cheese and eggs creates a protein matrix that mimics the elasticity gluten normally provides. The almond flour adds structure without brittleness because its natural oils keep the crumb tender. Store-bought versions often rely on starches that turn crumbly when cooled, while this recipe maintains its soft texture even after refrigeration. Can I make these buns ahead for a party and how do I reheat them?
Absolutely—these buns actually improve slightly after a day in the fridge as the flavors meld. For best results, bake them 1-2 days before your event and store in an airtight container. To reheat, wrap each bun in a damp paper towel and microwave for 15-20 seconds, or toast the cut sides in a dry skillet for 1-2 minutes until warm and slightly crispy. Why do my buns sometimes have a slightly eggy taste and how can I prevent it?
An eggy flavor usually means the buns were underbaked or the ratio of eggs to other ingredients was off. Make sure your buns bake until the center is completely set and glossy—they should spring back when touched. Adding 1/4 teaspoon of vanilla extract or using the garlic herb variation helps mask any egg flavor while enhancing the overall taste profile. Can I double this recipe and will the baking time change?
Yes, you can double or triple the recipe easily. The baking time remains the same since you're still filling the molds to the same 2/3 level—you'll just have more buns. Make sure your blender can handle the doubled volume, or blend in two batches. The resting period stays at 5 minutes regardless of batch size. What's the best way to slice these buns without them falling apart?
Use a serrated knife and a gentle sawing motion rather than pressing down. For the cleanest cuts, let the buns cool completely—warm buns are more fragile. If you're making sandwiches immediately, consider toasting the cut sides first, which creates a slight crust that helps hold toppings and prevents sogginess from condiments.
Nutrition
Calories: 383kcalCarbohydrates: 10gProtein: 16gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 215mgSodium: 372mgPotassium: 107mgFiber: 4gSugar: 3gVitamin A: 651IUCalcium: 251mgIron: 3mg
Tried this recipe?Let us know how it was!