Hamburger Bun Emergency!
Posted 15 November 2010 - 08:19 PM
Anyway, until today, the plan had been gluten-free shepard's pie, which I was totally looking forward to and getting excited about. My brother has now decided he wants homemade gluten-free hamburgers - also an awesome idea, but what about buns?
I have until Sunday to find gluten-free hamburger buns in Toronto - someone, please, help me out! Because it's not just for me, but also for my nonGF family, I really need something that tastes great. If at all possible, I'd like to avoid buying frozen ones; frozen bread just isn't the same. Does anyone know of any (fresh) gluten-free hamburger buns in the Toronto area grocery stores?
Posted 15 November 2010 - 08:52 PM
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
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Posted 15 November 2010 - 09:22 PM
Posted 15 November 2010 - 09:50 PM
I was dx Celiac 2008 + casein, soy, legume, & nightshade intolerant; dx hypothyroid 2006
14 yr. old daughter dx Celiac + plus casein & soy intolerant 2008
12 yr. old daughter dx gluten intolerant 2008
9 yr. old son dx Celiac 2008 + casein intolerant. DH Rash.
Posted 16 November 2010 - 02:37 AM
Posted 16 November 2010 - 04:10 AM
Positive Biopsy Feb. 2007
Gluten Free since January 2007
HLA-DQB1 Molecular analysis, Allele 1 0201
HLA-DQB1 Molecular analysis, Allele 2 0303
Serologic equivalent: HLA-DQ 2,3 (Subtype 2,9)
Posted 16 November 2010 - 06:46 AM
Posted 16 November 2010 - 07:18 AM
As soon as the burgers are done, I assemble everything, then butter the outsides of the bread and throw the whole thing in a skillet for a couple minutes on each side (think grilled cheese) - YUMMY patty melt style!
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Persisting Sx: bouts of extreme fatigue, dry itchy skin, dry gritty eyes, bouts of brain fog and terrible short term memory, hair loss, hypoglycemic tendencies, low body temps, low BP, cold hands and feet
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Posted 16 November 2010 - 08:58 AM
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Posted 16 November 2010 - 06:57 PM
Posted 16 November 2010 - 10:52 PM
What I did to tweak this recipe, which I thought was way too dry at first, was to add a bit of olive oil to it, a teaspoon to a tablespoon, depending on how much flour I was using. I also don't like the taste of flax at all, so I omitted it after the first few tries and replaced it with more ground almonds. (nuts are very easy to grind in a blender. ) I also added a bit more flour, some water, and a small amount of baking soda and a half teaspoon of apple cider vinegar. This gave me a nice, moist bun but I had to vary the microwave bake time. Sometimes I use a big cereal bowl and make a big one I cut in half. It can be sweetened with a bit of honey or agave, and made to taste like a muffin, also. Test the bun with a knife to see if the knife comes out clean, otherwise, keep zapping it in the microwave until cooked through.
Bun in the Bowl, microwaved
in a microwave safe bowl, custard dish, or ramekin, mix together
half teasp apple cider vinegar
a bit of olive oil, a spoonful aprox.
a tiny glop of molasses
add to it a mixture of gluten free flours (for a single bun, 1/4 cup. for a larger single bun, a 1/2 cup, for a BIG bun for 2 servings, 3/4 to one cup.)
orig recipe had sorghum, almond, flax. I use almond and whatever else I have, usually sorghum - amaranth.
1/4 to 1/2 teaspoon baking powder
1/2 teasp. cocoa powder
pinch of salt
optional - pinches of other spices, such as cinnamon, cumin
teaspoon of sesame or sunflower seeds for garnish
optional - more sugar, honey, or sweetener to make a muffin like taste (can use lemon peel, juice, and poppyseeds, for example)
If using larger amounts of gluten-free flours, add water to make a batter.
Mix together until well blended, and microwave right in the bowl for approximately 1 minute 20 seconds to 1 minute 30 seconds. The Big Bun in a Big Cereal bowl, in a slower microwave, may take up to 1 :45 or even 2 minutes - keep checking. Be careful not to over microwave the smaller ones or they turn into flax hockey pucks which taste of sawdust. The middle may not want to cook thru on the bigger cereal bowl. This is where you dump it out onto a plate and finish microwaving it upside down.
Makes one bun. Once you figure these out, they are really, really handy to make instant hot gluten-free bread with. And you can even slice them and toast them. The big ones can be cut in half to make 2 half rounds, and then split to make two small sandwich breads for lunch.
Posted 23 November 2010 - 10:12 AM
I hope that you made out ok with the gluten free buns. I agree with the poster who suggested O'Doughs, I have bought the bread directly from the factory and you save a bit doing it that way.
I have also found a new gluten free store in Woodbridge at the intersection of Rutherford and Jane, called Nut N Gluten. They have a wide range of items and they make and sell fresh gluten-free bread Saturday mornings. This bread is good, I mean really good. You could come home with it and make a sandwich. It is like a baguette and I have done a number of different things with it. Save your receipts for the taxman.
Posted 23 November 2010 - 08:40 PM
My Mom ended up going to the Pickering flea market and getting gluten-free egg buns from Molly B's. They were fresh, really tasty, and absolutely tasted like "normal bread." I've also got part of their egg bread (loaf) and have been enjoying it in the mornings with butter, under the broiler. Mmmm...
Thank you to everyone for your ideas. Rest assured they have all been copied down for future taste tests!
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