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

Hamburger Buns, Finally!


JNBunnie1

Recommended Posts

JNBunnie1 Community Regular

Alright, I haven't had a bloody hamburger bun in three years, well, a good one I mean. (Don't try the Whole Foods gluten-free Bakehouse ones, they're awful) But last night! I made the Chebe cheese bread, and took two balls of dough and flattened them out about three & 1/2 inches wide and only 1/2 inch high, and made them with part romano cheese and part chedder. They were a tiny bit doughy in the middle, but Chebe always is, it's just because of the cheese I think. And I cooked some chopped garlic and onion into my burger patties, and I almost burst into tears it was so good. I haven't had a burger on a bun in three years, and this was SO GOOD!!!!! I'm gonna try hot dog buns soon........

YAY!!!!!!!!


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



Celiac.com Sponsor (A8-M):



Dandelion Contributor

That sounds really good. Thanks for posting it!

ab123 Rookie

That sounds so good!! Too bad they dont have Chebe where I live!

Kinikinink makes fantastic hamburger buns too.

JNBunnie1 Community Regular
That sounds so good!! Too bad they dont have Chebe where I live!

Kinikinink makes fantastic hamburger buns too.

Actually, the cheapest way to get Chebe is to order online a case of 'no-frills' stuff, you have to measure out the mix but it's cheaper.

blueeyedmanda Community Regular

Thanks for posting, all the hamburger buns I ever tried disappointed me...I will try the Kinnicink next time.

2Boys4Me Enthusiast

They don't have Chebe here either, but a warning about Kinnickinnik...they smell bad. I would call it a stench. Maybe I'm the only one, but I'm sure glad I don't have to eat them. I made Ty a bunwich one time, and just about choked on the smell of them. I think he ate it all. I know they come in a package of four for around $6 or $7 and he only ate three. We threw the rest out. Check with Kinnickinnik eating friends to see what they think of the smell. It's entirely possible that I'm super senstive to smell. I can't be in the room if someones making Kraft Dinner - that horrible fake cheese smell. Blech!

Meanwhile, we are still looking for a decent hamburger bun (that doesn't smell bad) that is either reasonably priced or easy to bake AND tastes good.

JNBunnie1 Community Regular
They don't have Chebe here either, but a warning about Kinnickinnik...they smell bad. I would call it a stench. Maybe I'm the only one, but I'm sure glad I don't have to eat them. I made Ty a bunwich one time, and just about choked on the smell of them. I think he ate it all. I know they come in a package of four for around $6 or $7 and he only ate three. We threw the rest out. Check with Kinnickinnik eating friends to see what they think of the smell. It's entirely possible that I'm super senstive to smell. I can't be in the room if someones making Kraft Dinner - that horrible fake cheese smell. Blech!

Meanwhile, we are still looking for a decent hamburger bun (that doesn't smell bad) that is either reasonably priced or easy to bake AND tastes good.

Well, the Chebe was rather easy to bake. It calls for a certain amount of cheese, which I used mostly cheddar and a little fresh grated romano, it smelled wonderful, tasted wonderful.....


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



Celiac.com Sponsor (A8-M):



sickchick Community Regular

I bought Kinikinink bread once and the crust fell off and when I tried to bite into the sandwich it turnd to brown flour dust lol :lol:B)

I'll stick to trying to make my own hehehe ;):)

I hope I can find Chebe around here!

lovelove

Cam's Mom Contributor

I made really awesome hamburger buns recently. I used the Best Ever Flax Meal Bread recipe that has been floating around on this forum. Then I used a large scoop (like an ice cream scoop with a spring release) to get a good uniform size bun. I cooked them on a muffin top pan wihich mad a perfect shape. Then I sprinkled a few sesame seeds on top before cooking. They were awesome!

If you try this, I recommend that when you scoop the batter out onto the pan then with a wet hand, pat the dough down to like a thick pancake - it will puff up when it rises and bakes.

Barb

modiddly16 Enthusiast

Next up......an actual hoagie roll that isn't a brick and a soft pretzel!

mamaw Community Regular

I too just made the hamburger buns using Lorka's recipe. I think I used about a 1/2c. per bun. did the sesame on top also!!!!

I love the buns from Against the Grain Gourmet......never found any others that are this yummy!!!!On our pasta nights I use the crusty rolls from Everybody Eats......

It is so wonderful to have choices!!!!!

mamaw

kbabe1968 Enthusiast

MMMMM....just discovered Kinnickinnick a few weeks ago. SO HAPPY!

I love Lorka bread too :D Any way, shape, form :D!!!

Ridgewalker Contributor
I made really awesome hamburger buns recently. I used the Best Ever Flax Meal Bread recipe that has been floating around on this forum. Then I used a large scoop (like an ice cream scoop with a spring release) to get a good uniform size bun. I cooked them on a muffin top pan wihich mad a perfect shape. Then I sprinkled a few sesame seeds on top before cooking. They were awesome!

If you try this, I recommend that when you scoop the batter out onto the pan then with a wet hand, pat the dough down to like a thick pancake - it will puff up when it rises and bakes.

Barb

What is a muffin top pan? Do you think another type of pan could be used, or would they not turn out a proper shape?

-Sarah

JNBunnie1 Community Regular
What is a muffin top pan? Do you think another type of pan could be used, or would they not turn out a proper shape?

-Sarah

I know this is Ot, but is that a mini Darth Vader in your avatar? He's so cute!!!!!!!

Cam's Mom Contributor

Hmmm, I'm not sure how to describe it . . . a muffin top pan was designed to bake just the muffin top (I've also heard the term used to describe the part of a person that hangs over jeans that are too tight - lol). Anyway, it is kind of like a cookie sheet with big round, but shallow indents in them. Does that make any sense?

Ahh - better yet - here is a picture of it:

Open Original Shared Link

It worked out very well for making very large/sandwich/bun sized rolles. I am now looking for a good hot dog/grinder roll pan. I think King Arthur has them.

b.

kbtoyssni Contributor
They don't have Chebe here either, but a warning about Kinnickinnik...they smell bad. I would call it a stench. Maybe I'm the only one, but I'm sure glad I don't have to eat them. I made Ty a bunwich one time, and just about choked on the smell of them. I think he ate it all. I know they come in a package of four for around $6 or $7 and he only ate three. We threw the rest out. Check with Kinnickinnik eating friends to see what they think of the smell. It's entirely possible that I'm super senstive to smell. I can't be in the room if someones making Kraft Dinner - that horrible fake cheese smell. Blech!

Meanwhile, we are still looking for a decent hamburger bun (that doesn't smell bad) that is either reasonably priced or easy to bake AND tastes good.

I didn't think they smelled bad! :) I did think they were crumbly and if you put any toppings on your burger the bun will fall apart. I'd rather just go without.

Ridgewalker Contributor
Hmmm, I'm not sure how to describe it . . . a muffin top pan was designed to bake just the muffin top (I've also heard the term used to describe the part of a person that hangs over jeans that are too tight - lol). Anyway, it is kind of like a cookie sheet with big round, but shallow indents in them. Does that make any sense?

Ahh - better yet - here is a picture of it:

<a href="Open Original Shared Link .com/Chicago-Metallic-Gourmetware-Original-Muffin/dp/B0000CFN2C" target="external ugc nofollow">Open Original Shared Link .com/Chicago-Metallic-Gou...n/dp/B0000CFN2C</a>

It worked out very well for making very large/sandwich/bun sized rolles. I am now looking for a good hot dog/grinder roll pan. I think King Arthur has them.

b.

Cool deal, thanks for the info!!

I know this is Ot, but is that a mini Darth Vader in your avatar? He's so cute!!!!!!!

Yes indeedy, he is 4 years old and we often call him Darth Ezra... or sometimes Dr. Destructo. His aspiration in life is to be a super villain when he grows up :huh: Sometimes I worry :rolleyes:

-Sarah

Archived

This topic is now archived and is closed to further replies.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748

    globello
    Newest Member
    globello
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      very interesting thanks for the info  
    • Florence Lillian
      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • 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.