Grain Free Burger Buns


If you miss the bread on your burgers, this grain free burger buns recipe might be for you…

I’ve been sitting on this recipe since I tried it this summer, hesitating to post it just for one single reason…I just can’t make up my mind about where I stand on psyllium husk.
But then I also don’t want to make that decision for you, so I thought I’d post it for those of you that are fine with husk.

The recipe itself is yet another one from the wonderful Swedish Paleo blog Under Vårt Tak, and here’s how to make it:

Grain-Free Burger Buns

Prep time10 minutes
Cook time50 minutes
Total time1 hour
Compliance Primal
Meal type Lunch, Main Dish
Main ingredient Fruit, Berries & Nuts, Other
Miscellaneous Barbecue
Originally from Under Vårt Tak
Not a bad choice when you feel like having that bun...

What you need:

  • 1.25 cups (3 dl) almond meal
  • 5 tablespoons psyllium husk
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 3 egg whites
  • 1 cup (2.5 dl) boiling water

What to do:

1Turn on the oven and set it to 350F (175C).
2Mix all dry ingredients in a bowl.
3Blend in the the egg whites using a hand mixer.
4Add the boiling water and keep blending until you’ve got a dough.
5Shape the dough into buns (you can make them rather flat as they do rise quite a lot).
6Place the buns on a parchment papered baking dish, and put them in the oven for about 50 minutes.
7Let them cool completely before cutting them.



…and it work just as good for making hot dog buns:


If I made you craving burgers but you’re not up for psyllium husk, check out my bunless burgers inspirational ;)

You can find the post where I came across this recipe here (in Swedish).


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  1. How do you make/form them into hot dog buns? Can’t wait to try this recipe!

    • No magic method, I just make regular round buns that I kind of squeeze into hotdog bun shaped ones :)
      (But remember to flatten them out even more after you’ve put them on the baking dish because they’ll rise quite a lot.)

  2. How about using Flax instead of the psyllium husk?

    • Hi Gigi,

      I’ve seen both Flax and Chia mentioned as alternatives to Psyllium husk when it comes to gluten-free baking, but unfortunately I’m not experienced enough to be able to say to what ratios, or which of the three suits what type of baked goods the best.
      (Even if the purpose is the same (a binder in the absence of gluten, that absorb a lot of water to prevent what you’re baking from becoming dry), I’m fairly confident the characteristics of the three isn’t exactly the same (some probably gel more than the others, different absorption capabilities etc.).

      So, I’m guessing you can substitute with flax, but probably not 1:1.

  3. I made these last night and they were delicious. I am wondering what your reservations/concerns are regarding the psyllium husk are. I would rather put the stuff in my bread and have it taste really yummy than add it to water and try and choke it down. Probably why the container has been sitting in my cupboard for a while.

    • Hi Leslie!

      I’ve seen people reporting digestive issues after eating it (but I’m guessing it then have been in the context of supplementation). I have never experienced any issues myself after an occasional bun such as the ones in the recipe, but even though it might not do me any harm I’m also sure it doesn’t provide my body with anything good either (since it’s insoluble fiber that just pass through.)
      So, basically, I’m not worried about eating it occasionally, but if/when I do it’s strictly as a gluten eliminator and not for nutrition or “getting fiber”.

      Hope that answer your question?

      I’m happy to hear you liked the recipe, and if it works for you and help you avoid gluten then go for it! :)

      Oh, and when it comes to defining it Paleo or not, I’m fairly sure it falls under the “not” category (but then again, this blog is “Paleo…ish” after all… ;)

      Thank you for your comment Leslie, take care and have a great week! :)

      // Peter

  4. I made these and had a hamburger with mustard, homemade ketchup, lettuce, tomato and onion and it was AMAZING!! I would definitely make them again but I actually felt a little bit of paleo guilt since pysillium husk is not considered paleo (at least according to Mark’s Daily Apple) but if and when I get a craving for something like a hamburger or even a toasted tomato sandwich I will certainly make this again! Thank you! This is the next best thing to having bread!

  5. Use almond meal, not almond flour? Coarse is what you want?

    • Strictly Paleo...ish!


      Oh, I was under the impression that they are both the same!
      I’ve never seen coarse ground almond meal/flour, so if there is a difference flour is what I used.


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  7. Tried these with ground flaxseed as I didn’t have any psyllium, and added a couple of tablespoons more of the flax, but it never came together as a dough. I dropped blobs on the baking sheet and baked them. They never rose, but were tasty anyway, so we used them for open-faced sandwiches! Then I bought some psyllium and tried the recipe exactly as written and they came out looking exactly like your photo! Very fluffy inside with a good solid crust — they make fantastic sandwiches! So glad to have found your website. Thanks!

    • Strictly Paleo...ish!

      Hi Jen, that’s great to hear! Thanks :)

      • Hi again,
        Been having a problem with them not raising, and the only difference is I ran out of baking powder and didn’t want to buy more because it has cornstarch in it and we’re doing the Whole 30. So all the websites advise making your own BP with baking soda and cream of tartar. I bought some C of T and mixed it according to directions found in multiple places. Ever since using that (three bun batches now), they won’t rise. I’m wondering if the C of T is either old (it was in the bulk section but in a small jar, not a huge bucket) or maybe it’s just not as acidic as cornstarch. Any thoughts?

        • Hi Jen!

          Let’s see if we can solve this. I have no experience of making my own baking powder, but this is what I would try after having looked into it.

          Like you say baking powder consist of baking soda, something acid (usually cream of tartar) and cornstarch.
          It’s the baking soda + acid that is important…the cornstarch is as far as I understand only for moisture control (since it’s something wet that starts the reaction between the two components (and could thereby most likely be replaced with e.g. arrow root if you’d like…but I think it’s mainly for storage purposes if so.)

          So, I would probably try doing like this:
          Mix 1 tsp baking soda with the dry ingredients, and two tsp cream of tartar with the hot water. Otherwise, just follow the recipe as is.
          (The reason to split the two ingredients is to make the reaction start as soon as possible before it goes into the oven. (which I understand applies for anything baked with baking powder.)

          If you want to you could probably replace the cream of tartar with the same amounts of vinegar or lemon juice too, and do as I wrote above.
          (they might leave some flavor for the final product, but all acidity should have been “eaten” by the baking soda, so it should just be the “flavour without sourness”.

          If you’re making a larger batch to store some, you could probably go for:
          1 part baking soda
          1 part arrow root
          2 parts cream of tartar
          Mix carefully and sift to make sure there are no lumps.

          If you want to test it’s potency, mix a teaspoon in 1/3 cup hot water…it should produce a lot of bubbles.

          Good luck with the recipe and your Whole30!
          (And just in case: Don’t use the buns for junk food substitues now, since that would violate the habit breaking/psychological aspects of the program… ;)
          (That’s the reason I have not added this recipe to the Whole30 category of my recipes…)

          Cheers! // Peter

  8. I made these last night and loved them for a burger. My only problem- they did NOT rise hardly at all. So much in fact that I ended up using two for a burger as they were too thin on their own to hold up to a juicy bison burger. Help??

    • Strictly Paleo...ish!

      Hi Yvette!
      “A juicy bison burger”…now you made me drool! :)

      About the buns, unfortunately I have no idea why they didn’t rise.
      You did use psyllium husk, right? (Not eg flax (see Jen’s comment).
      And, just to be sure, you did not accidentally forget the baking powder?

      • (half of a bison in my freezer, she keeps the mule deer buck company ;) )

        I tried these again last night. (for an egg/sausage sandwich) Still, minimal rising but enough to cut in half and hold up to the fillings. Baking powder is less than a year old. New psyllium. New almond flour. My only thoughts on possible explanations- I am at 3,000ish ft elevation. Or maybe I am using the wrong psyllium. I have whole psyllium husk, are you using ground psyllium?

        Thank you for the help!

        • Hi Yvette,

          I’m SO sorry I did not get back to you sooner on your question.

          I’ve never seen the option to buy it whole or ground here, so I’ve never really reflected on that.
          I’ve looked into it though, and the product I use is definitely ground psyllium husk.

          You can test the potency of your baking powder by mixing a teaspoon of it in 1/3 cup HOT water….if it’s fresh it should then produce a lot of bubbles.

          Another thing that is important is, since the baking soda reacts with the acid (usually cream of tartar) in the baking powder as soon as it comes in contact with liquids, you should not wait for a second longer than it takes to make the dough and form the buns before you put them in the oven…ie. the sooner the better.

          Hope it helps!


  9. How do you get them to stay fluffy? Mine deflate a couple of minutes after taking them out of the oven.

    • Strictly Paleo...ish!

      Hi Rekha,
      I’m sorry to hear it’s not working out as expected!
      I don’t do anything else than what’s stated in the recipe.
      If I understand you correctly they rise fine in the oven, but then deflate when cooling off? Just out of curiosity, does it take long before they go in the oven (after you’ve mixed the ingredients), and do you use whole or ground psyllium husk?
      (There have been reports about buns not rising in the oven (see recent comments), but this is the first time I hear they deflate afterwards.)
      Any deviations from the recipe?


      • Hi – I typically put them in the oven once I am done shaping them (1-2 minutes). I use ground psyllium husks and have not deviated from the recipe. I will try baking them longer and see if that works.

        • Strictly Paleo...ish!

          Hi Rekha,

          I can’t spot one thing that you do differently than how I do, so I can say for sure you’re not doing anything wrong…there’s some other factor causing this (I know altitude can have an impact on baking, ovens differ in temperature etc.)

          I think you need to test different tweaks until you find the answer.
          One test could absolutely be to up the temperature a bit too (and if you think the buns start to take on too much color before being done, placing a parchment paper or some foil on top of them should slow the browning process down.)

          I find this very interesting, please keep me updated on the progress and your findings!

          Best Regards
          // Peter

  10. crowsfeetcupcakesandcellulite

    Got it! Thanks! Can’t wait to try these!

  11. Cool, hope it’ll work out well for you! :)

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