Anyone Find A Great Hamburger Bun?

[kdean823]

Hello. Being new, I'm looking to make this transition as easy as possible for myself. We love to eat out at Red Robin, and I see that they have some potentially safe foods. Anybody want to chime in on what the Best bun would be that's gluten-free? I would have a tough time eating a hamburger without a bun, and thought maybe I could bring my own with me. But, I'm big into tastes, too. So, which tastes the most like a "real" hamburger bun??

Thanks!

Kym

[Nantzie]

I'm not sure about Red Robin, hopefully someone with some experience with them will chime in to confirm things on that.

Hamburger buns - Kinnikinnick English Muffins (not the hamburger buns) make nice, soft, squishy buns if you know the trick). The trick is that you have to put them in the microwave for a bit. Then they get soft and squishy. Kind of on the chewy side, but it works really well. www.kinnikinnick.com

Whole Foods just started making gluten-free hamburger buns. It may not be at every location yet, but if they have them near you, it will probably be in the freezer section with some other gluten-free stuff (pizza crusts, breads, cornbread). When you get them, you'll notice that they're hard as a rock and twice as heavy, but use the microwave trick and they'll get soft. These reminded me of really good hamburger buns. Makes me want to go buy some more.

Nancy

[psawyer]

We like the Glutino buns. They are made from corn flour, and are a bit tougher in texture than the wheat flour ones that I once ate. But they are very good, especially if lightly toasted. Visit Open Original Shared Link to learn more.

[Mountain Mama]

I just use homemade biscuts.

[Tim-n-VA]

I have taken the Gluten-Free Pantry Sandwich Bread mix and the French Bread mix, prepared it for conventional oven but poured a small amount into a small round baking dish. I used a corningware bowl that we had but if you plan to do this a lot I have seen mini-springform pans that might work better.

You have to experiment a little to get the right thickness (but you can cut a middle layer out if it is too big). As with most of these bread mixes, it is better the first day or so after baking.

[NWLAX36Mom]

Can you tell me how many calories are in the Glutino burger buns?

I recently went to Whole Foods to buy theirs to find they had 360 calories each. Yikes! That changed my mind pretty quickly and I went without.

[wintersky]

I just use homemade biscuts.

Is this recipe posted here for homemade biscuits?? and I need to avoid dairy for now too is that possible with this recipe? Thnaks..Kim

[Mountain Mama]

No, it is a recipe I have at home. It is not dairy free, it has butter and heavy cream in it. I am not sure how you could convert heavy cream into dairy free. I can post the recipe anyways if you want?

[Karen B.]

Hello. Being new, I'm looking to make this transition as easy as possible for myself. We love to eat out at Red Robin, and I see that they have some potentially safe foods. Anybody want to chime in on what the Best bun would be that's gluten-free? I would have a tough time eating a hamburger without a bun, and thought maybe I could bring my own with me. But, I'm big into tastes, too. So, which tastes the most like a "real" hamburger bun??

Thanks!

Kym

I've used the gluten-free Pantry Favorite Sandwich Bread in 4 inch springform pans to make buns and they turned out really good. The downside is you end up making a bunch of buns at one time and it takes time for yeast bread to rise.

I recently tried Fast and Fresh Hamburger Buns and I'm impressed. You mix and make one bun at a time, spoon it into a plastic bun shaped mold, microwave for one minute and then toast it to brown it. It turns out a bun with good texture that holds together in a burger with all the good stuff on it and it takes less than 5 minutes. The downside is you're trading time for money. The starter kit is $8.99 and the refill kit is $5.49, each kit makes 4 buns.

Open Original Shared Link

To me the trade-off is worth it because it allows me to go have a burger on the spur of the moment without having a 2 hour baking session before hand but I don't do it that often. If burger runs are a frequent event, you may prefer to bake a bunch and freeze them. If you toast a frozen bun, they still taste pretty good.

K