Single Gluten Free Burger Bun

Posted At : January 25, 2012 11:47 AM

One of the biggest challenges about going gluten free is the breads. And if you love making your own hamburgers, finding a good gluten free bun to go with can be next to impossible at times, but not today.

This recipe will give you one moist, puffy, spongy, flavorful bun that will hold together and won't taste like you just bit into crumbling cardboard. But the best part? It only takes a few minutes to make.

This one's a winner.

Enjoy!

Sarah

Single Gluten Free Burger Bun

photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:

1 egg
1 tablespoon coconut flour
1 tablespoon blanched almond flour
1 tablespoon coconut oil (olive oil or melted butter)
Pinch salt
1/4 teaspoon baking powder

Optional:

1 teaspoon nutritional yeast
1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake in preheated oven for 10 minutes.

Use each piece as top and bottom of a burger bun.

While it is baking you can throw your burger on the grill. If you're lucky the burger will be done by the time the bun is cooked!

Recipe submitted by Mandy, Denver, CO

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I can't use baking powder. Can I just leave it out? Looks yummy!

# Posted By carol | 5/25/11 7:37 PM

Sounds and looks yummy, but what is blanched almond flour?

# Posted By Sue | 5/26/11 6:27 PM

Carol - the recipe is very forgiving, I'd try it without baking powder.

Sue - blanched almond flour is made from finely ground almonds - in some places it's just called ground almonds!

# Posted By Mandy | 5/27/11 10:35 AM

Carol, here are some suggestions for replacing baking powder in anything:
one teaspoon baking powder is replaced by--
1/3 tsp. baking soda + 1/2 tsp. any acid (lemon or lime juice, powdered vitamin C/ascorbic acid, cream of tartar)

# Posted By Karen | 5/30/11 1:49 PM

If starch in the baking powder is the problem, you can make your own starch-free baking power by mixing 2 tsp Cream of Tartar with 1 tsp Baking Soda, which is equal to 1 Tbsp baking powder. This is a single-acting baking power, so give it a few minutes to work after you add it to the batter.

# Posted By Greg | 5/31/11 10:13 AM

I am on the GAPS diet and can't use anything like baking powder, soda, or tartar. I usually separate eggs and add beaten whites at the end, but don't know how that would work here.

# Posted By carol | 6/1/11 1:18 PM

Carol, separating the egg sounds like a great idea. If you try it, let us know how it turns out.

# Posted By Karen | 6/3/11 11:57 AM

Made this for my husband's burger the other night and he said it was really good. Thank you for a great recipe that's quick, easy and practical! :)

# Posted By Linda | 6/6/11 5:40 PM

This was a great recipe. I followed the recipe exactly. I could have ate the bun all by itself it was that good.

# Posted By Christine | 8/5/11 8:44 PM

Can this recipe be done with out almond flour? Say another tbs of coconut flour?

# Posted By Miwa | 8/24/11 5:59 AM

Yes, it can be done with all coconut flour by substituting 1/2 Tbsp cocount flour for the almond flour. This recipe also works well in the microwave: put the batter into a 4-inch greased, glass dessert bowl and microvave on high for about 95 seconds. After it's cooked, slice and toast it. It works great!

# Posted By Greg | 8/24/11 4:20 PM

I made this and it turned out more like a pancake. I followed it exactly except I did let the dough sit for a bit. Would this have affected how it came out? How do you get it to look like a real bun?

# Posted By Robin | 9/13/11 5:17 PM

Robin: Try adding more coconut flour next time if need be.

# Posted By Sarah:) | 9/13/11 5:41 PM

How runny is the batter supposed to be? Mine came out pretty stiff and wouldn't "pool" but would make an impressive hill. Can you add a picture of how runny it is when you mix / "pool" it onto the parchment paper?

# Posted By Greg M | 9/25/11 12:26 PM

I made this tonight with just coconut flour. Super yummy! I did have impressive hill also but I flattened them and they puffed up a little when baking.

# Posted By Julie | 9/30/11 10:55 PM

is coconut flour gluten and fructose free? I can't eat either one.

# Posted By mary | 11/8/11 1:42 PM

Mary: Yes it is.

# Posted By Sarah:) | 11/8/11 2:24 PM

I made this tonight and it was really delicious! It was easy and quick to make. I then experienced gastro upset for 3-4 hours... can/does coconut flour typically do this? I have been using vco and coconut cream concentrate for a few months now, but this was the first time I used coconut flour.

# Posted By Marie | 1/27/12 12:58 AM

Are you allergic to eggs? I haven't tried it yet but have made other things with almond flour and a lot of eggs for the amount of flour and have been affected by the eggs. Can't do cooked eggs when the amount is a high part of the end product. No problem with raw eggs but cooked changes the protein.

# Posted By Michelle | 1/27/12 6:43 PM

Michelle, No, problem with eggs... I eat them regularly... usually cooked.

# Posted By Marie | 1/28/12 1:17 AM

I'm trying to make this now for supper but all I have is a runny mess - like pancake batter. I've added more coconut flour so will wait longer to see if it thickens. Could it be because I made my own coconut flour (ground it in coffee grinder)?

# Posted By joanna | 1/31/12 6:46 PM

I made these tonight to accompany some bbq pulled pork and they were great! Best grain free bread I have tried so far. My only issue, is it was a little bit too sweet for my taste. Any ideas on how to make less coconutty/sweet tasting? Maybe I should try butter instead of virgin coconut oil?

# Posted By Julie P | 1/31/12 10:33 PM

Joanna: Did you just blend dried coconut? That's not real coconut flour (it would actually be more similar to Coconut Cream Concentrate) and that would be the reason why your batter isn't thickening.

Julie: Butter will definitely cut back on the coconutty taste.

# Posted By Sarah:) | 2/1/12 3:00 PM

I've been off bread for about 6 months now because I have a yeast intolerance and can't have anything with yeast. Is nutritional yeast different than bakers yeast?

# Posted By Jerri | 2/2/12 5:06 PM

LOVE this recipe! My oven is currently caput so I have used the microwave version & it is so quick. I have added mexican spices & used as a cornbread sopping up the "gravey" of some mexican chicken & it was awesome :) Shared on my facebook page I loved it so much & really good for you if your diabetic, gluten intolerent, low carbing or just eating healthy!

# Posted By MilliannJ | 2/2/12 5:43 PM

This recipe looks so enticing. I am allergic to almost everything, including eggs. How do I substitute the eggs?

# Posted By terry | 2/3/12 6:40 PM

Made this last night, was FANTASTIC! Really simple, quick, and I got to eat a burger the pre-primal way! Wont eat these often, but they will be added to the rotation! Thanks for the great recipe!

# Posted By Scott | 2/11/12 8:51 AM

terry: Try experimenting with chia or flax eggs. Do a quick search on a search engine to see how it's done.

# Posted By Sarah:) | 2/11/12 11:45 PM

I am allergic to eggs and egg substitute just does not provide the same cohesion in baked goods that eggs do.

I have begun to use unflavored gelatin instead and am very pleased with the results. I use about 1 teaspoon unflavored gelatin for 1 egg. (This is approximate as I seldom measure things.)

The gelatin must be dissolved in hot or warm water first but I just use that as part of my liquid ingredient.

# Posted By Sally | 3/22/12 12:00 AM

Thank you for the recipe and all the suggestions! I made mine only with coconut flour and in the microwave, as Greg suggested, and added some spices. It was a little dry but very tasty.

# Posted By Vero | 8/8/12 7:51 AM

Oh my God. Sarah, I don't know HOW you do it. So many people with SO many issues wanting to sub this for that and change this to counteract that. And then you have the people who can't even do their own research (ie. is coconut flour gluten-free and fructose free). If one would simply use their eyes and READ for themselves, they could come to their own conclusion. It's pretty clear just by the titles of SO many recipes on the recipe page. Again, I just don't know how you don't run in the opposite direction with everyone pulling you in 50 dif. directions for such simple recipes. I guess that's why YOU'RE doing this and I'm not. Oh veeey. Well, I tip my hat to you!

# Posted By Dana | 8/8/12 9:51 PM

Oh my, this made me smile. ^

# Posted By Sarah:) | 8/9/12 12:34 AM

(lol) I'm so glad. Well, that was just my initial reaction (sorry about that!). I honestly felt my head spinning while reading everyone's comments. Still trying to figure out how you not only stay sane, but how you respond so politely ALL the time! You ARE a trooper and you deserve an award or something. :) ...and just so you know, I truly appreciate ALL the info and work put into this site (as I'm sure so many others do as well).

# Posted By Dana | 8/9/12 12:53 AM

For those of us with severe food allergies, questions are an excellent way to avoid anaphylaxis, which is no fun I can tell you.

Could people be more attentive and do their own research? Yes. But perhaps they're not all as bright as you are.

However, my comment about the unflavored gelatin was intended to help those who can't eat eggs but would like to try the recipe. I have cooked for 50 years but just within the past year started using it as a very satisfactory egg replacement although I have been unable to eat eggs for 15 years.

# Posted By Sally | 8/9/12 11:48 AM

I did not have almond flour so I used 1 1/2 tablespoons of coconut flour, olive oil as some one suggested in previous comments. The volume was less and was thicker. I shaped it on the cookie sheet and made two delicious biscuits. Thank you very much111

# Posted By Jerry | 12/20/12 7:31 PM

I am grateful for this site. I am following the GAPS diet and am learning so much. Thank you Sarah for being so kind and helping those of us that need the extra advice. We are going to try them tonight with our sloppy joe's. My daughter loves Coconut Flour and Almond flour. May God bless you in this New Year.

# Posted By Marcia | 1/8/13 4:26 PM

Made this tonight. Was simple and so good! It did come out runny for me too and I think its because I can't use coconut flour which really uses a lot of moisture. I think next time I will use a medium egg to see what happens, thanks for a great recipe!!

# Posted By Michelle | 2/4/13 8:10 PM

Being single and camping a lot I really need to recipe!! Burgers on the grill? Yum! I have a Coleman oven that I use so this is so perfect for that. In my other comment I mentioned I can't have coconut flour so I use 2 tablespoons of almond instead but even one medium egg is too much and leaves it runny. So I use half a medium egg now and it comes out so good!! Thanks for the recipe. :)

# Posted By Michelle | 2/19/13 8:47 AM

if i want to use just coconut flour - does that mean using 1 1/2 tblps coconut flour

# Posted By carmen w | 3/5/13 1:23 PM

I was planning on using my own coconut flour from my Vitamix.
Why will that not work for coconut flour? What is the difference between that and the pricey stuff from the store?

# Posted By Jennifer | 3/20/13 5:41 AM

Not all coconut flours are created equal. Tropical Traditions' coconut flour, which was used for the majority of the coconut flour recipes here is nothing like the homemade coconut flour. It has a roasted-like scent and color, is much finer, more fiber-like, contains less fat and and will react differently. Grinding coconut flakes into "coconut flour" is really more of a meal (like almond meal), and it'll all vary on what kind of coconut you use.

# Posted By Sarah:) | 3/21/13 12:16 PM

Thanks for the recipe. I have been gluten free for about a year and have just got into trying to bake my own breads, buns, etc. I have managed to get a decent burger bun with all purpose GF flours but the carb count is so high I don't eat them very often. I found this one to be even better in taste, easier, and of course must lower in carbs. Thanks again.

# Posted By Lynn | 3/23/13 2:59 PM

I liked this. It does taste kind of eggy. But we all know it will not taste like real bread. But for me I am happy to have something to replace it with. I think if you add herbs or spices that would help in it tasting more like a supper bread etc. I am going to use this for breakfast. Make it the night before and put in the toaster. Man to have bread with my eggs again would be such a treat. I love love love this site and am so glad I found you. thank you for all the work you are doing and allowing recipes so we can find a way to eat something besides just veggies etc.

# Posted By Joni | 3/26/13 6:10 PM

I made one tonight and I loved it. I can't wait for tomato season. Has anyone tried to multiply this recipe? It would be nice to freeze some or make one for hubby and one for myself. Toasting it for breakfast also sounds like a good idea.

# Posted By Rebecca | 5/4/13 8:48 PM

I have one I do now with this. I fry up some hamburger with rague sauce and top with mozzarella then top with this bun recipe. I double it and bake at 350 for about 25 min or golden brown on top. It is to die for. I find you can use this like you would a bisquick. Try it.

# Posted By Joni | 5/6/13 3:10 PM

I forgot to mention with the recipe above that I also add coconut milk until it is like a cake batter. Today I did chicken strips and made a milk gravy with 2 cups coconut milk 2 tab fat, 1 tab butter and the other coconut oil. Salt, onion and garlic powder to taste, 1/4 cup arrowroot. I put all in small pan on stove, med until melted then slowly added arrowroot and milk beating as I went. Add to raw chicken in bottom of square pan then topped with mozzarella and again the double the bun recipe adding enough coconut milk then spread with fingers over top and bake at 350 for around 40 min or until very golden brown. It was soooooo good.

# Posted By Joni | 5/7/13 6:28 PM

To substitute eggs us 1/4 cup flax with the same in water and let set. This can replace any recipe you have that needs eggs. I have done this for a waffle once and it was great. Just remember you might have a mild flax taste. But it does work and is used as a substitute.

# Posted By Joni | 5/7/13 6:34 PM

Tried the coconut flour only version substituting 1/2 tblsp coconut flour for the almond flour ( which I did have). Sprinkled some poppy seeds on top and actually cut them in half as opposed to using one full bun per side. Worked out well. The wife loved them.

# Posted By Tom | 5/19/13 2:53 PM

I just tried these tonight. I think I have finally found my hamburger buns for the future. I like that you can make only one or double or triple the recipe to make some extra. I used an egg white instead of a whole egg just to give a little fluffier texture. I am going to try to make a hot dog roll one day this week to see if that will work. These held together and did not crumble at all.

# Posted By Marianne | 5/20/13 7:51 PM

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