Hamburger Buns?

[ruthla]

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.

[lpellegr]

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.

[sharps45]

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

[psawyer]

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).

[debmidge]

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.

[JennyC]

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.

Open Original Shared Link

[larry mac]

..... 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.

Open Original Shared Link

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

[lpellegr]

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!

[larry mac]

.... 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

[JennyC]

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.

[larry mac]

I just substite the featherlight mix for the amaranath.

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

best regards, lm

[MNBeth]

... 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

[mftnchn]

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.

[debmidge]

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.....

[Ridgewalker]

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."

[larry mac]

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.

best regards, lm

[BIZABET]

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!

[jfeld]

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 : Open Original Shared Link

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!