Melissa’s Sandwich Buns

Finally, a grain free bread that holds up to your favorite sandwich!

Like most people, I LOVE BREAD!!!!  It is such a convenience food! Growing up my dad used to say that you can “jam” anything in between 2 pieces of bread and call it a meal.  We did this with everything from tomatoes, bananas, homemade sweet pickles (this was a favorite) as well as a good ol’ pb & J and of course, burgers.  I am so happy that I don’t have to deprive myself of bread even though I have given up wheat and the Bunny Bread of my childhood!  These sandwich buns are so easy and convenient and can be used in place of regular bread for any of your favorite sandwiches!  

After giving up wheat and all grains, I quickly began to seek out a grain free bread alternative.  I was inspired by Elana’s Pantry’s “Paleo Bread” I love her recipe for bread but wanted a bread that didn’t taste like coconut or any other nut.  I also wanted something that could hold up to a juicy burger. Every bread I have tried usually held together at first then just crumbled in my fingers making a big mess, especially if it contained something warm like a burger and sauce.  I would then make the bread slices thicker and that was just too much bread.  Preparing the bread in “buns” solves the problem of soggy bread and it allows the bread to maintain its structure while eating a sandwich. So the end result is something you stuff with your favorite fillings, pick up and eat with one hand!  Carefully slicing it in  half and toasting for just bit only makes this bun more durable and delicious!

Yes, there are quite a few ingredients in these buns.   The combo of almond and coconut flour with flaxseed meal help give it the right feel and texture.  The addition of vanilla and stevia give it just a bit of sweetness trying to mimic the taste you would get from a traditional loaf of bread.  

Top with Sesame Seeds before baking

I think this recipe is pretty simple.  You don’t even need a mixer or blender.  I did all of my mixing with a whisk and it comes together fast but you will need an ice cream scoop and a muffin top pan. The muffin top pan allows more surface area to brown giving the bun more structure. The ice cream scoop ensures the buns are the same size as well as the right shape so that they bake evenly, not lumpy.   The muffin pan also helps give the buns a consistent size and shape.  To make sure the buns cover the entire bottom of the muffin top pan, hit the pan on the counter top 2 times and turn the pan and hit another 2 times.  Yes, I am serious.  If you don’t, the buns will be small in diameter and rise too high and become thick.  If you try to flatten them with a spoon or knife, they will be lumpy.  If you hit the pan on the counter, this will also force out any air pockets and spread out the batter.  

I also love that making this bread recipe as buns speeds up the cooking time.  Cooking time is only 12-15 minutes!  As soon as the first 6 sandwich buns come out of the oven, transfer them to a cooling rack and pop in your next batch.  I didn’t even need to use any type of butter or oil for the pan but you can if you are concerned your pan may stick.  So in 45 minutes “tops” you can bake 18 buns which is the equivalent of 36 pieces of bread!   

Store in refrigerator for 1 week in a plastic container, separating each bun by a layer of paper towels to prevent moisture from making buns soggy.  When ready to eat, carefully slice in half (or do this before storing in the refrigerator) with serrated knife or use a bagel cutter and eat cold or my favorite is to pop the bun in the toaster on the lightest setting.  Be careful of going too long in the toaster because the high fat content will cause the edges to burn very quickly.

Another thing that I like is that these buns are portable!  Slice the bun in half and place in a sandwich bag and take it with you and use your grain-free bun and leave the restaurant’s bun on your plate!   So now that poor hamburger can have a bun, even when you go out!  I really do this! 😉 

Freeze in an airtight container, perhaps wrapped in paper towels inside of a small sandwich bags.  They should last a couple weeks if not longer in freezer.  Just pop in the toaster when ready to eat or microwave for a few seconds to thaw.

Now, go enjoy your favorite burger or sandwich or treat the bun like an English muffin and spread it with cream cheese or butter and your favorite no-sugar preserves.  The possibilities are endless! 

Note:  If wanting to make these dairy free, follow Elana’s Pantry Recipe and substitute stevia for honey and follow the instructions below to make it into buns. 

Breakfast- Bacon Egg & Cheese
Lunch- Ham Sandwich
Dinner- Grilled Chicken with Avocado and Bacon
Dinner- Cheese Burger with Bacon and Avocado 
Pulled Pork sandwich with my BBQ sauce and  coleslaw. 

Melissa’s Sandwich Buns
Makes 18 buns

Dry Ingredients
3 cups almond flour (10 oz by weight)
1/2 cup coconut flour (2 oz by weight)
1/4 cup ground flaxseed
1 tbsp plus 1 tsp baking soda
1/4 tsp Kal Brand Stevia
1/4 tsp salt (if not using salted butter)

Wet Ingredients
2 tbsp Vinegar 
1 tsp vanilla
1/2 cup heavy cream
1/4 cup water
8 eggs, well beaten
1/2 cup butter, melted

Optional topping:  Sesame Seeds 

  1. Preheat oven to 350 degrees. 
  2. In bowl, mix dry ingredients. 
  3. Add vinegar to dry.
  4. In separate bowl, blend all remaining wet ingredients well.
  5. Scoop batter into muffin top pan using ice cream scoop. 
  6. Hit pan on counter top 2 times then turn pan and hit 2 more times, this produces a more even thickness and gets out air bubbles!
  7. Bake for 13-15 minutes then remove and cool on wire rack.
  8. Store in refrigerator for up to a week. 
  9. To serve: Carefully slice bun in half using serrated knife (or bagel cutter).  Toast on lowest setting to extra strength.
Note:  I recommend slicing in half before storage in the refrigerator  to make these Sandwich buns convenient for the kids.
Each Sandwich Bun: A little over 3 carbs
Regular whole wheat bun: 16-25 grams of carbs


  1. says

    Made these today and they were the absolute best sandwich bread substitute I've tried so far! The batter even smelled like yeast bread somehow. So glad I now have some easy bread recipe esp. for my diabetic son who just wants to eat like a kid sometimes.

  2. says

    Michelle, these are great for on the go! I actually take the buns to restaurants and eat a burger on my bun! 😉 They freeze well and keep for over a week in fridge so I always make a batch or 2!

  3. says

    I made these this afternoon and they tasted great, but the consistency was more like a drop biscuit instead of a sandwich bun. I couldn't get them to spread out in the muffin top pan, even with an ice cream scoop and hitting the pan on the counter. Any suggestions? (I wasn't sure when to add the vanilla, heavy cream, and water so I did them all at the end with the butter, but I wouldn't think that would make a difference.) Thanks for sharing your recipes!

  4. says

    Hi Michelle. First I wanted to thank you for your blog. Now I want to discuss this recipe. I honestly believe this will forever be my bread substitute. Thank you! With that said…I was a bit confused with the recipe where to add the wet ingredients…so I just winged it. I had to improvise as I was totally out of coconut flour and I left out the vanilla. Next batch I will not improvise. Except for the butter. Is there really a need for the butter??? This batch after they have cooled are so greasy…I'm assuming from the butter. I am also wondering if next batch if I want to improvise and use coconut oil instead. Just a thought. I have a muffin top pan…and they did not come out big enough for a burger. So the second batch in the oven, I just scooped to parchment paper. I think the parchment paper will work better and by adding a heaping scoop I think they will be the right size for burgers! yaaaa. I'd really like your input! Thanks!!! ~melody in oregon~

  5. says

    @Public School Mom, try adding just a bit more water, maybe a 2 tablespoons, it shouldn't hurt recipe. Let me know how it turns out!@Melody, glad you enjoy the blog and the bread. Sorry about the confusing with wet ingredients, it has now been corrected. Add vinegar to dry ingredients and then the remaining wet ingredients are to be mixed will in a separate bowl and then added to dry. I haven't had any of the buns turn out greasy, I definitely think the butter is needed. You can always try cutting back and see if you get different result. I think if you mix the melted butter with the rest of the wet ingredients it will help the butter blend better. @Ashley Mae, yes, the vinegar is for the leavening. It reacts with the Baking Soda to form Co2 thus giving the rise to the bread.@Pearl, I just corrected the directions for the wet ingredients. Hope that helps! Just mix all wet ingredients (Except vinegar) all together then add to dry. Glad you are enjoying the recipes!

  6. says

    Oh, and I'm thrilled to find you on FB too! so, I thought to let you know that I made a 2nd batch. This time I put it all into a loaf pan and I used coconut oil instead of butter. It's pretty dense but that's ok too. I know this is now our go to bread, I won't be buying anymore at the store. But I'm wondering if next time I should try baking powder instead of baking soda??

  7. says

    Just made a batch of these for my mother, who was thoroughly unimpressed with gluten free muffins she bought from the store (she said they were like hockey pucks), so I popped on your site and found this recipe. My mother is impressed and ecstatic that she can now have eggs Benedict! Thanks for all your hard work perfecting recipes!

  8. says

    I've got my first batch in the oven right now! They sure seem big. may need to get a couple more of those muffin top sheet pans. Wish me luck! I hope they come out as great as all the other recipes I've tried thus far.

  9. says

    Hi Melissa, thanks for this wonderful website. I am new to wheat and gluten free foods but, I have learned so much this past week from your site. I did find a muffin top pan at Krogers. The bun size seem smaller than your pictures, I was wondering what brand your pan is and where you bought it. I made a half batch today and my muffin top pan made 12 buns. They are cooling on the rack now and they smell wonderful! I do not mind the smaller size as I had gastric bypass surgery 3 months ago and I eat very small portions. After eating wheat and gluten free for one week, I have not had any flare ups with my irritable bowel syndrome. I am looking forward to hearing from you about the brand of muffin top pan you use. Thanks again!!!

  10. says

    I made these this past weekend. I used coconut milk instead of heavy cream and ground almonds instead of almond flour. I couldn't find the almond flour and was told ground almonds are the same thing. They didn't turn out like yours did and I'm wondering if it's because of the changes I made….Any clarification would be greatly appreciated. Thanks!

  11. says

    Is there any way that you can post a variation of this recipe using easier to find wheat free flour? I cannot find any coconut or almond flour here (the closest I can find is flaxseed flour, wheat free & dairy free all purpose baking flour, or potato flour). I would order the flours online, but shipping it outrageous, especially to Alaska. I really want to find a good low carb, wheat free sandwich thin recipe like this one, but I need ingredients I can actually find. Thanks

  12. says

    I just made these buns, I love them!! They have a great taste and texture. They are the best low carb, grain free bread that I have tried. I will be making them often. Thank you!!

  13. says

    I must have done something wrong. After reading all the rave reviews I gave these a try. I used my own almond flour(ground from almonds) and all the other ingredients were identical except I used liquid sucralose. My buns were horribly lumpy and had an extremely strange aftertaste. I threw the whole batch away after choking one down. What is the secret? Does it have to be almond flour ground fine from the store? Does it have to be the Swerve ? I'm afraid to try these again as it was so many ingredients to just toss away. I should of taken a photo, but mine sure were NOT a nice looking bun, no substitute for bread at all.

  14. says

    Glad everyone is enjoying the buns recipe!@Debbie, I have never made these buns using fresh ground almond flour so I am assuming that is the difference. I buy Honeyville by the case to keep my cost down. I don't use Swerve in an recipe but only use Kal Stevia to sweeten and can be omitted from this recipe all together or just a pinch added for a hint of sweetness. Also, be sure to whisk ingredients well to avoid any lumps. You can always make a half batch if that suits your needs better. Hope this helps.

  15. says

    Thank You! These are simply amazing. I have been on my heat free journey for 3 1/2 weeks and have lost 13 lbs. I stopped having cravings after two days. I had already been gluten free for over a year but those flours are just too high in carbs. Even though I am not having cravings, I missed a burger or BLT. I saw your recipe this last Tuesday and ran out and got the proper pan yesterday. Yikes, $30.00! It will be worth every penny. I am over the sticker shock. I enjoyed a fabulous BLT last night and I have to say again thanks so much. Susan, Texas Hill Country

  16. says

    Suzi D, so glad you liked them! I LOVE a BLT and enjoy them often using this bread or the one in the Cookbook! I was partially gluten free before going grain free and cutting out all of the high carb grains did it for me as well! Keep up the good work!

  17. says

    I made these tonight using my own freshly ground almonds and they turned out picture perfect! Whisking the ingredients together worked very well. I sliced one to have with dinner, spread it with butter, and oh, my goodness, it was wonderful! Like others have said, it's the best "bread replacement" I've had. So soft, and with a mild taste that's very much like store bread. Thanks, Melissa!Julie

  18. says

    Thank you Melissa! I am having fits trying to find the right size muffin top pan. Ordered one and the holes were small. ugh thought it was larger holes. The Walmart nor the Target around here sells them the last time I checked! :-( I think I am going to tell my daughter I want your cookbook for my birthday or mothers day present one. I just got to try this recipe because all the bread recipes we have that we have liked so far is for one and is cooked in the microwave. We usually do 7-8 at a time but they're gone in no time. lol So this would be AWESOME because we could do a double batch!Thank you again!!

  19. says

    I just made these this past weekend and they are absolutely perfect. I am dairy free so I tried the Paleo bread link you attached last weekend and although I liked it, I LOVE the buns more. I substituted coconut milk for the heavy cream and I used my dairy free butter. The muffin top pan makes the perfect size and density. Thank you for producing this blog and the face book page. Your efforts are most appreciated.

  20. says

    didn't have a muffin top pan I used pot pie tins from the dollar store lined with parchment worked great. Thanks for an excellent recipe. Love your idea of switching out the buns when not eating at home. Congratulations on the new addition, hope everything is going great.

  21. says

    I just took them out of the oven and was excited to taste them. Like Angelique said mine have a very strong, strange flavor. I wonder if it is the baking soda or maybe the vinegar I used. Do you have any suggestions as to why I am getting the aftertaste? Is it possible for the almond flour to go bad? I have had mine a while but I did store it in the refrigerator. I will try them again and see if I can figure it out. I loved your cheddar cheese biscuit recipe. They were awesome.

    • says

      It’s possible either the flaxseed meal or almond flour was bad but I’m not sure. It’s always so hard to tell when different people get different results by following the same recipe… I still haven’t figured that one out yet. What type of sweetener did you use? These were my first bun recipe and I made PLENTY of them with this recipe. For the last year, I have used the Tasty Sandwich Bun recipe from my first cookbook. Do you have my cookbook??

      If you want to try this recipe again, you can try decreasing the soda by 1 tsp but I can’t gaurantee how they will turn out. I know I am not much help here. Keep me posted of any changes you make.

      • says

        I think I will get new flaxseed and a new box of baking soda and try again using white vinegar. I used an apple cider vinegar with the mother and maybe that was too strong. I tasted the flours and nothing seemed to taste spoiled. To be honest I am not even sure I was using ground flaxseed that I used. I had a container that I was pretty sure was ground flaxseed but maybe it wasn’t. (Yes, I do feel ashamed to admit that.) The sweetener I used was Stevia in the Raw. I used a pinch or so. I was afraid of putting too much in but maybe I should have added more. Our health food store was out of the brand you use. I hope they get it in soon. The top of mine didn’t look smooth like yours. I was afraid of over mixing them so I just mixed them until the wet ingredients were absorbed. Maybe I need to mix them more. It has to be either my ingredients or my methods that made them not turn out great since almost everybody else had success. I will try again.

        I don’t have your cookbook YET. Hopefully I will be “surprised” with it for a Christmas gift this year. :) When will your 2nd cookbook be out?

  22. Courtney says

    I want to try this recipe but I don’t have a muffin top pan and I have not seen them in Sweden where I live. Can I just bake it in a normal bread loaf pan?

    • says

      Courtney, you could bake it in a loaf pan but I prefer using a muffin top pan. I think part of the key with grain-free breads is getting as much crust as possible. You can also do it on a cookie sheet but they just may spread more than you would like. The simple answer is yes you can but it would be better in a muffin top pan. Hope this helps!

  23. Sheila says

    I made a batch of these buns a few days ago. They are fantasic. I made my husband 2 sausage and egg sandwiches for dinner and gave him 1 on this sandwich bun and another one on a traditional white bun. He said, “That it tasted similar to a bagel but it bordered on delicious.” Success!!!!

  24. Dawn says

    Hi, I’m very new to the grain free and sugar free lifestyle. I’m wondering if these can be made with all coconut flour since I have a son with tree nut allergies? How would I substitute for that?
    Thank you,

  25. sofia says

    Hello Melissa! I wanna thank you for a fantastic site! I have been going grain- free for about two weeks and I feel great! I have been trying to get my children to eat a grain free diet as well and your recipies are helping a lot! I would like to make this sandwich bread but I dont have muffin top.Can I make it in a loaf pan? and if so, how long should I bake it? Same temp? Thank you for fast respond! Sofia.

  26. ShayLynn says

    Any recommendations for a substitute for the heavy cream? Love your site… So grateful you share all these recipes!

  27. Michelle L. says

    I’ve had this recipe in my files for several months, finally made them today. They are the bomb! I love them! Very easy to make and they came out looking beautiful. I am going on vacation soon which is why I made them. They freeze well and will travel well. Great recipe, thanks so much!

  28. Laurie says

    Melissa, I was so fired up about making these buns I couldn’t wait for today to come as I gathered all the ingredients. I was really happy with the results until I took them out of the oven; I got up close to sniff them and they had a distinct aroma of ammonia! I thought it might go away when the buns cooled so when they cooled down, I sliced one in half, toasted it and I had to spit it out! It had a bitter aftertaste and tasted of ammonia. I followed the recipe to the letter EXCEPT forgot to add the vinegar to the dry ingredients and added them to the wet with all the other wet ingredients. Do you think that created some kind of chemical reaction? I didn’t think it would matter that much. Any thoughts?

    • satisfyingeats says

      Interesting Laurie… I have never heard that before and most people seem to really like these buns. I’m really not sure. Do you have my 2 cookbooks?? I have another bread recipe that uses baking powder (no soda or vinegar) and uses no flaxseeds. Give that recipe a try!

      • Laurie says

        Thanks for your suggestion, Melissa. I did a little research online today and apparantly this ammonia problem sometimes arises with others making muffins and quickbreads, and it seems to be associated with baking soda. I have no idea why it was a problem for me, but I wonder if the buns would be better if I tried the same recipe and used baking powder instead? Anyway, I’m not going to give up and I will give your other bread recipe a try! I love your recipes, by the way, and have printed off several for future use so thanks! You are a great resource!

  29. Becky says

    Just pulled these out of the oven and am very impressed with the appearance, texture, and taste. I followed your directions exactly, adding the vinegar to the dry ingredients…and liquids were mixed together then added. I did need to butter the 2nd pan to release better. I even weighed the flours to be exact and I think that made a difference of several tablespoons verses the Cup measure I was using.

  30. Denise says


    I’d like to make these ASAP. I have swerve and Sweet Drops Stevia Clear. Can either of these be used? If yes, what would the amounts be?

    Than you.

    • satisfyingeats says

      Denise, start with a very small amount. As said before, every stevia has a different amount of sweetness and people’s palate varies when it comes to sweetness. You don’t want these buns to be sweet but a little sweetness is needed. I hope this helps and please let me know the amounts you use of which brand so everyone else will know.

  31. Marlys says

    I made these today and they are delicious. Didn’t have muffin top pan so used brownie pan so they are square and smaller but oh so tastey! Still trying to get my picky daughter to eat grain free bread but my son loved them. Trying your flat bread for supper. Thank you for your recipes. You are making grain/sugar free deliciously doable!!! P.S. If you have any hints for helping me get my daughter to eat good grain free bread I’d love to hear them! ; )

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