Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

gluten-free Hot Dog and Hamburger Buns

Ginger38
 Share

Recommended Posts

Ginger38 Rising Star
Ginger38
Posted

I MISS hotdog and hamburger buns…. I have learned to eat burgers without a bun pretty easily but I like sloppy joes and pizza burgers and other things that really need a hamburger bun. And I love hot dogs on a bun. The only gluten-free buns around my area are frozen UDIs brand, which frozen works good so I don’t waste them and can use as needed. They are way too expensive. But How do I best use these for the best taste? When I have tried buns in the past or breads sometimes with like sloppy joes gluten-free gets soggy and the texture is awful. And since these are frozen I am clueless on how to best unthaw / defrost / toast or what works and tastes best for gluten-free. Or if you have any other buns that you recommends please feel free to share. Thanks 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


RP21 Newbie
RP21
Posted

The Schar buns are the best I have had and you can order straight from their website. Give them a try!

Scott Adams Grand Master
Scott Adams
Posted

They are a sponsor here, but due to the powder psyllium fiber which seems to re-create the chewiness of the wheat buns I used to eat, I like Little Norther Bakehouse's buns:

 

Ginger38 Rising Star
Ginger38
Posted
  • Author
8 hours ago, RP21 said:

The Schar buns are the best I have had and you can order straight from their website. Give them a try!

Do you toast them or do anything special ?

36 minutes ago, Scott Adams said:

They are a sponsor here, but due to the powder psyllium fiber which seems to re-create the chewiness of the wheat buns I used to eat, I like Little Norther Bakehouse's buns:

 

Thanks. I looked at those but I have only been able to find them to purchase online in bulk and as a struggling single mom I just don’t usually have the extra money to buy things in bulk… that’s been a huge issue for me with the gluten free diet 

RP21 Newbie
RP21
Posted
On 1/5/2023 at 8:52 PM, Ginger38 said:

I MISS hotdog and hamburger buns…. I have learned to eat burgers without a bun pretty easily but I like sloppy joes and pizza burgers and other things that really need a hamburger bun. And I love hot dogs on a bun. The only gluten-free buns around my area are frozen UDIs brand, which frozen works good so I don’t waste them and can use as needed. They are way too expensive. But How do I best use these for the best taste? When I have tried buns in the past or breads sometimes with like sloppy joes gluten-free gets soggy and the texture is awful. And since these are frozen I am clueless on how to best unthaw / defrost / toast or what works and tastes best for gluten-free. Or if you have any other buns that you recommends please feel free to share. Thanks 

I don’t toast the Schar buns but you can. They have been the closest to a real bun I’ve found 

icelandgirl Proficient
icelandgirl
Posted

Hi Ginger!

I use either Udi's or Canyon hamburger buns... My family loves both.  Depending on what I'm in the mood for I either 1.wrap them in foil and warm them in the oven, 2. put them on a baking sheet opened up (this toasts them nicely or melts cheese in top... Also depending on what I'm in the mood for), 3. Add them to the grill when the burgers are almost done, or 4. Butter and toast then in a skillet.

All of these work well for us!  I hope you find one that works for you! 

Ginger38 Rising Star
Ginger38
Posted
  • Author
On 1/8/2023 at 2:54 AM, icelandgirl said:

Hi Ginger!

I use either Udi's or Canyon hamburger buns... My family loves both.  Depending on what I'm in the mood for I either 1.wrap them in foil and warm them in the oven, 2. put them on a baking sheet opened up (this toasts them nicely or melts cheese in top... Also depending on what I'm in the mood for), 3. Add them to the grill when the burgers are almost done, or 4. Butter and toast then in a skillet.

All of these work well for us!  I hope you find one that works for you! 

Thank you!! 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

Trader Joe's also makes excellent GF flour tortillas, bagels and hamburger buns.

mbrookes Community Regular
mbrookes
Posted
On 1/5/2023 at 7:52 PM, Ginger38 said:

I MISS hotdog and hamburger buns…. I have learned to eat burgers without a bun pretty easily but I like sloppy joes and pizza burgers and other things that really need a hamburger bun. And I love hot dogs on a bun. The only gluten-free buns around my area are frozen UDIs brand, which frozen works good so I don’t waste them and can use as needed. They are way too expensive. But How do I best use these for the best taste? When I have tried buns in the past or breads sometimes with like sloppy joes gluten-free gets soggy and the texture is awful. And since these are frozen I am clueless on how to best unthaw / defrost / toast or what works and tastes best for gluten-free. Or if you have any other buns that you recommends please feel free to share. Thanks 

I use Udi's because that is usually all that is available here. I thaw them in the microwave, smush them a little flat, then butter and grill in a skillet. They are not real good, but toasted they are OK.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,635
    • Most Online (within 30 mins)
      7,748
    dysmathers
    Newest Member
    dysmathers
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.