Grain Free Sandwich Buns

The grain free bun solution you've been looking for, these will fill the void you've been missing with your burgers, chicken salad sandwiches, or whatever it may be! Kids and adults alike will love these sandwich buns. Gluten Free, Sugar Free, Dairy Free.

Are you a bun person or nah? I used to think I was so when I first went Paleo, I was really missing burgers with buns and turkey sandwiches. Oh my god, especially turkey sandwiches. I’d love to say that feeling went away after a few weeks, but that’s total crap. HOWEVER, I can honestly say that after a few MONTHS, it did subside. When it comes to burgers, I’ve learned to love the toppings that come with a burger more than anything. Give me some bacon, caramelized onions, a fried egg and chipotle mayo and I’m good to go for life. I’ll go for a GF bun everyone once in awhile, but it’s not always necessary.

While I may actually prefer my burgers bunless now, I don’t know that I can say the same about sandwiches. I used to love a good turkey sandwich. Or a chicken salad sandwich. And if there’s one thing I’ve learned about my preferences, lettuce wraps or turkey roll-ups really just aren’t the same.

Instead of splurging on gluten free bread to satisfy a sandwich craving whenever it comes about, I really wanted to come up with a completely Paleo alternative. I tried a couple recipes I found online before (that shall remain nameless) and was not happy with any of them. The bread either fell apart, was super gummy or was just really lacking in the flavor department so I decided to make my own. These Grain Free Sandwich Buns were the result.

This whole recipe makes six full buns (12 halves) which is perfect for the whole family, great to save to eat over multiple days and even better to use for the kids lunches! The first run through of these, I kept them in an air tight bag in the fridge and they lasted about a week. The second time, I froze them and they lasted over a month and a half. They may have lasted longer, but I ate them all so can really only comment on that! You could easily make a couple batches and keep them frozen.

A couple tips if you decide to do that though! 1) Place small squares of parchment paper between each bun half. This will make it much easier to separate them after you’ve frozen them. 2) Let them thaw for a bit in the fridge until they are room temp.. 3) If you don’t have time to thaw them in the fridge, you can re-heat them in the microwave, but then I suggest you saute them briefly on a cast iron or skillet. I put down a small amount of oil and then put them “inside” down for a couple minutes. The microwave will make them soft so this is a way to firm them up a bit so they don’t fall apart. Trust me.

I’ve used these buns for burgers, curry chicken salad (good AF!) sandwiches and to make turkey sandwiches. They worked perfectly for each of these options. I can’t wait to try them for breakfast sandwiches next! How would you use these buns? Are there any recipes you’ve really been missing lately?

paleo, grain free, gluten free, sugar free, vegetarian
Yield: 6 bun sets (top + bottom)Pin it

Grain Free Sandwich Buns

The Paleo bun solution you've been looking for, these Grain Free Sandwich Buns will fill the void you've been missing with your burgers, chicken salad sandwiches, or whatever it may be!

prep time: 20 minscook time: 10 minstotal time: 30 mins


  • 2 cups almond flour
  • 2 tbs coconut flour
  • 3/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp garlic powder
  • 4 eggs, room temp
  • 2 tbs coconut oil, softened but not hot
  • 1 tsp apple cider vinegar
  • sesame seeds to garnish


  1. Preheat oven to 350 degrees. While oven is preheating, cover two baking sheets with parchment paper. One will work if that is all you have, but if so, do this in two sets so you don't crowd the buns
  2. Combine dry ingredients in a bowl.
  3. Whisk eggs into the dry ingredients. Then mix in apple cider vinegar. Finally, add in the softened coconut oil and mix until fully combined
  4. Place dough in fridge for 15 minutes. After 15 minutes, remove the dough to form your buns. The batter will be sticky so oil your hands before!
  5. Taking 2-3 large tablespoons of dough, roll them into balls and spread evenly across your two baking sheets. With a firm hand, press dough down so it expands until the dough is more bun shaped. You can use your fingers to form the edges of the bun as desired. OPTIONAL: Sprinkle sesame seeds on half to use as the top bun.
  6. Bake for 8-10 minutes until cooked through and slightly browning. Remove and let cool before serving. Store in air tight bag in the fridge for up to one week.


These buns can also be frozen. Be sure to place a small piece of wax paper between each piece so they do not stick together. When ready to use, thaw to room temperature and reheat on a skillet with a small amount of oil.



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