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ruthla

Hamburger Buns?

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The other day, I tried using my pizza crust recipe to make hamburger buns and it was a complete flop. They were just too thick and didn't cook properly on the inside. I cut them in half and baked them some mroe just to get the insides fully cooked, and now theyr'e more like English muffins (but really dense chewy ones!) than buns.

So, I need a new bun recipe! Something without bean flour.


Ruth, single mom to DD1, 14, DD2, 113, and DS, 7

Kosher, low carb (since 6/3/07), gluten free (since 11/15/07), dairy free, mostly legume (incl. soy) free since 2/7/08. Now on the Blood Type Diet (type O) which includes cutting out corn as well. I have fibromyalgia and this diet is helping me feel better.

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Look into Bette Hagman's crumpet recipe. She has one with bean flour and one without, and either one turns out unusually soft and fluffy. I make them in English muffin rings but they would probably work fine in a bun pan. I have even used it as pizza dough.


Lee

I never liked bread anyway.....

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I know I sound like a tightwad, which I am, but where would I find this recipe without buying a cookbook?


diagnosed 9-07, symptoms for many years

really only get sick from oats and white bread

hard to say goodbye to Olive Garden!

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I'm very happy with the hamburger buns from Glutino. Like most specialty products, they are somewhat expensive. But they are great. Slice them in half (doh!) and then toast them with the inner sides facing the heat source (cut side up in the oven, cut side down on the BBQ). :)


Peter

Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000. I was retested five years later and the biopsy was normal. You can beat this disease!

Type 1 (autoimmune) diabetes diagnosed in March 1986

Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator since 2007

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The other day, I tried using my pizza crust recipe to make hamburger buns and it was a complete flop. They were just too thick and didn't cook properly on the inside. I cut them in half and baked them some mroe just to get the insides fully cooked, and now theyr'e more like English muffins (but really dense chewy ones!) than buns.

So, I need a new bun recipe! Something without bean flour.

As hard as I tried, I could never make proper sized and shaped and texture hamburger buns and go to Kinninnick for them.


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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Ener-G actually makes some pretty good hot dog and hamburger buns. I have also tried the following recipe. It has turned out pretty good for me, but when I've tried to add yeast it didn't turn out so well.

http://www.recipezaar.com/206269


Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.

Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

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..... I have also tried the following recipe. It has turned out pretty good for me, but when I've tried to add yeast it didn't turn out so well.

http://www.recipezaar.com/206269

This is a quick bread (no yeast) recipe by Laurie150 that is quite unusual in that it uses amaranth as the exclusive flour (in a 1-1 ratio with starches). I've never tried baking without white & brown rice flours being at least equal with other flours, including sorghum.

But, since I'm still unhappy with gluten-free bread after more than a year of gluten-free baking, I really need to start experimenting more. I was contemplating just yesterday, beginning a project, a somewhat scientific endeavor of sorts, that would involve testing recipes utilizing just one flour each. Hopefully, I would get a better idea of the flavor and texture each imparts.

Of course the complication is the starches and ratios. That increases the testing exponentially.

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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pm me and I will send you the crumpet recipe. You can use 4" round cookie cutters as molds, or fold foil into 1" strips and make circles out of them. If you have a hamburger bun pan you can use that. You don't have to go out and buy english muffin rings. You could probably even use tuna cans with both ends cut out and washed but they will be a little smaller. I understand all about being a tightwad! That's why I persist in baking my own or doing without rather than paying exorbitant prices for gluten-free bread!


Lee

I never liked bread anyway.....

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.... You could probably even use tuna cans with both ends cut out and washed but they will be a little smaller....

Not if you use the "big" tuna cans. They're 3


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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This is a quick bread (no yeast) recipe by Laurie150 that is quite unusual in that it uses amaranth as the exclusive flour (in a 1-1 ratio with starches). I've never tried baking without white & brown rice flours being at least equal with other flours, including sorghum.

I just substite the featherlight mix for the amaranath.


Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.

Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

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I just substite the featherlight mix for the amaranath.

Well that's a totally different recipe now isn't it?

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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... I was contemplating just yesterday, beginning a project, a somewhat scientific endeavor of sorts, that would involve testing recipes utilizing just one flour each. Hopefully, I would get a better idea of the flavor and texture each imparts.

Of course the complication is the starches and ratios. That increases the testing exponentially.

I'd love to do something like this, but won't be able to anytime soon. If you do it, definitely run thread about it and keep us informed!

Thanks,

Beth

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There was a french bread recipe posted recently on this forum. I really liked this for hamburger buns. I have a bun pan, and also I tried making rings out of parchment paper and stapled them. It was a little hard to get the dough in and keep it round, but spreading it with a knife I was able to do that.

I liked the taste and texture of these.


4/2007 Positive IGA, TTG Enterolab results, with severe malabsorption: Two DQ2 celiac genes--highest possible risk.

gluten-free since 4/22/07; SF since 7/07; 3/08 & 7/08 high sugar levels in stool (i.e. cannot break down carbs) digestive enzymes for carbs didn't help; 7/18/08 started SCD as prescribed by my physician (MD).

10/2000 dx LYME disease; 2008 clinical dx CELIAC; Other: hypothyroid, allergies, dupuytrens, high mercury levels

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When using the cans, is there a risk of getting lead in your food? I avoided that because I thought that the cans were sealed at seam with lead...

I did try the hamburger "rings" purchased from baking supply place and that didn't work either.....


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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Regarding hamburger bun pans, last fall I bought a muffin top pan on JennyC's recommendation and I really love it. It makes perfect sized buns. This is the one I bought: ............

I hope that link works. It's by Cuisinart, makes 6 buns at a time, and was only 15 bucks. Extremely well-spent money! I need to get another one, because I always have dough left over after filling the cups.

I usually use Lorka/Laurie150's flax bread recipe to make the buns. Whether making buns or bread, I personally sub sorghum flour for the bean flour. (I don't like bean flour at all, except in BRM chocolate chip cookies!)

Edit: Ok, the link didn't translate, and messed up the screen width, so I deleted it. If interested, go to A.m.a.z.o.n, and search "muffin top pan."


-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007

--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.

--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.

--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

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When using the cans, is there a risk of getting lead in your food? I avoided that because I thought that the cans were sealed at seam with lead...

I sure hope not. I can't imagine using any lead for food products. They have very strict guidelines for lead in toys. Only toys from China are allowed to have lead. :lol:

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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We use Bette Hagman's hamburger bun recipe to make buns, sandwich buns and just plain rolls. If you can't find muffin rings, which she recommend, you can use the small spring form pans--they come in 4" and 5". Or if you know someone with a Dremel, grab a juice can--in whatever size you want. Most of them have ridges for strength. Use the ridges for a guide and cut off the bottom, and however many rings you want. Be sure to sand with emory paper cause they'll be sharp. I don't think they use lead in any kind of food cans anymore. I made several of these and they seem to work fine. Here's the recipe:

1/2 c each rice, tapioca and cornstarch

1 1/2 t potato flour (NOT p. starch flour)

1 t xanthum gum

1 t egg replacer

1 t unflavored gelatin

1 1/2 t baking powder

1/2 t salt

1 T + 1/2 t sugar

whisk all the above together

Stir 1 t sugar into 1 cup of warm water. Sprinkle with 2 1/4 t yeast (1 package) and let stand til foamy. While that's working, In a large bowl beat together 1 egg, 2 T veg oil, 1 t vinegar. add yeast mixture and stir. Put in 1/2 dry ingred and beat about 2 min on med. speed to develop the 'gluten' from the xanthum gum. stir in the rest with a spoon. This amount will make 6 buns in muffin rings, or around 9 med rolls in a cupcake pan. Either way, grease what ever you use very well--nonstick pans are a good thing here. Spoon the batter into your pan of choice. Dip your fingers in water and smooth out the tops if you like. Let rise in warm place about 20-25 min until doubled. Bake 375 for 20--22 minutes. Note if you don't eat that day, store in the fridge or freeze them. THey are very moist and coupled with the rice content, you will get green fuzzies very quickly!

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I usually just use my bread recipe and the disposable tins from the market....they work great.

The recipe I use is one I got on the Whole Foods Market website. It tastes great and has a nice moist texture that doesn't crumble.

Here is the URL : http://www.wholefoodsmarket.com/recipes/br...read_brown.html

This is a recipe that the Red Star Yeast company developed. It uses white and brown rice flour. I have substituted either tapioca flour or buckwheat flour ( a derivative of the rhubarb plant) for the brown rice portion. I don't actually use any white rice flour just brown with either tapioca or buckwheat. It is sooooo good. Hope you enjoy. Let me know if this URL doesn't work, as I got the recipe off of their site a year ago...if I need to I will type it into this blog. It is also vegetarian.

Just click on the URL...it works! :)

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