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Hamburger or Hot Dog Buns (Gluten-Free)

This recipe comes to us from: Jane Conrad.

Preheat oven to 400 degrees.

Ingredients:
¾ cup rice flour
¼ cup potato starch
½ cup tapioca starch
2 teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 tablespoon sugar

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Mix above ingredients. In a separate bowl mix the following:

2 eggs
1/3 cup oil
½ cup milk

Mix wet ingredients with dry ingredients. Spray cookie sheet with Pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings arent to close to each other. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top. Should get 5 buns out of it. You can double the recipe and make a bigger batch, if you use them often. Dont undercook or they will fall when cooling. Take out of muffin rings and let cool completely.

Variation: add 1 cup grated cheddar cheese for a lovely cheese bun. For hot dogs: add ¼ - ½ teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5 inches long (all depends on how big you want them), sprinkle sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. Take out whenever you need one. When their thawed Usually microwave one for about 15-20 seconds, not to much, just to warm them up.

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3 Responses:

 
Hanh
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
06 Dec 2008 9:37:01 PM PDT
When they're thawed I usually microwave one for about 15-20 seconds, not to much, just to warm them up.

 
Chookie
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
14 Apr 2012 5:58:02 PM PDT
Made this today with slight alterations;

Egg - 2 tspn Ogran egg substitite with 4 tbspn thickened cream
Flax Seed - 1/8 cup mixed with extra 1/4 cup milk

They turned out really nice, soft and fluffy. Would not reccomend using olive oil as (like I did for first batch) as it overpowers taste of bread. Vegetable oil works well though.

Thanks for the great recipe!

 
Natasha
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
29 Jun 2013 11:13:13 AM PDT
I had trouble with "spooning the batter" on to the baking tray as it wouldn't smooth out, so I used well-floured hands to roll into hot dog buns and the same for the burger buns. All in all a good recipe, nice soft texture and tasted pretty good too! Will definitely be making more of these!




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.

My Celiac disease presented as yours did: anemia, unexplained weight loss, aches and pains (due to vitamin and mineral deficiencies from malabsorption), the abdominal burning (whether I ate or not), decreased appetite, itching, the works. Plus I had a mood like a gorgon, which wasn't helped by my friends telling me "how slender!" I looked. My bones were basically all that was holding me up. I've had the blood panel too, which has proven very informative. I had a follow-up celiac panel after I'd been on the diet for over a year and it showed the diet was working. I also went through an anger phase because my (now former) doc (who is also my dad's doc and knows he has celiac AND knows we're related...) just wrote me a prescription for antidepressants, whereas I might have been spared years of feeling crappy (my late 30s!) if he'd just ordered a CBC and found the anemia. I'm a woman and I feel like sometimes whatever you say to a doc (even female docs!), all they hear is "psych symptoms". It really made me mad. But I've always pooped like a champ so I didn't exactly have typical symptoms either. Then I thought about how long it took my poor dad to get diagnosed (decades), which was before there was all this awareness, and I feel grateful for the fact that it took comparatively far less time for me to get my diagnosis and start feeling better. Don't worry about not finding stuff you like to eat: since gluten-free has become "the new thing" there are so many choices and the price has come down considerably since my dad got diagnosed (over 12 years ago). If your doc confirms celiac, then you'll be back on the (albeit gluten-free!) mac and cheese in no time, this time actually absorbing some of the mac and cheesy goodness! Feel better and take care.

If you are worried about your glycemic levels, then you should test with a glucose meter. I have diabetes (insulin resistance/TD2) and rice and potatoes spike me like crazy! I might as well consume ice cream! But if you do not have diabetes, no worries!

Thanks to both of you for your replies. I wasn't so much concerned about the arsenic (although that is an additional consideration) as I was about the glycemic level. I don't bake enough to make blending my own flour blends worthwhile, so I will definitely check out the links you provided, Ennis_TX. So far I'm tolerating oats and my gastro doc says I can keep eating them as long as they're certified GT. I just looked at some crackers I have for hummus and noticed their main ingredient is rice. I should probably just eat the hummus with veggies!

I agree with Ennis. It sounds like she is getting access to gluten way too often to expect healing. I had some pretty severe patches of intestinal damage when I was diagnosed. Anemia was my symptom and I had no gut issues then. So, just because she injests gluten and does not have some major symptoms right away, does not mean she is not building up antibodies. Have those antibodies been re-tested to see if they are in the normal ranges now? Missing patches of damage in the small intestine is possible. Heck, the small intestine is the size of a tennis court (goggle it). So easy to miss. Also, your GI should have taken more than four samples? How many were taken? (Forgive me, if I have forgotten.) Cross contamination in your house is real, especially if you have kids in the house. Member Jebby, a preemie doctor who has celiac disease, was not getting well. Turns out her four small and adorable children were glutening her. She made her house gluten free. Just something to consider. You mentioned she had access to gluten at a party. So, does that mean she caves in and eats it? She needs to become a stakeholder in this diet.