Shaping Baking Buns Etc

[songstressc]

I opened my Bette Hagman's Baking Bread Cookbook so excited to make some Hamburger Buns (Bread so far recipes turn out great in the Bread Machine) ! Only one issue - gluten-free dough is thinner and needs shaping and I am instructed to use Hamburger Buns which apparently are the same as Muffin Rings though I can't seem to find them! Anyone made round buns out there with any luck and good shape? Where to get the rings or any good subsitutions would be appreciated. My muffin tins are still too small at the larges size so I am stumped!

Carpe Diem!

[My3B's]

I was looking for the same thing and came across some 4 inch round baking dishes, like little mini cake dishes and they are spring forms too. I got them in either Big Y or Shaws in the baking aisle. I have yet to try them but am thinking they will be good for the buns. I only got 2 but if they work good I will spring for a couple more to make more than 2 buns at a time.

[RiceGuy]

What I use is a 2-cup Open Original Shared Link, which makes a 4 inch diameter "bun". I think it's great for burger buns and sandwich rolls.

Though I have been able to make breads hold their shape on a flat surface, they generally rise much better in a dish of some kind.

[dilettantesteph]

I use those 2 cup pyrex dishes too. I also have some French onion soup bowls that work well. I saw those spring form mini pans, but they were $$ not in my budget.

[MNBeth]

I just made a great batch with foil pot pie tins I picked up at the grocery store. I may still get some hamburger rings, as the flare of the pie tins limits the # that will fit on a sheet pan, but in the meantime the cheapo tins worked great.

[ranger]

I baught an ice cream scoop a little smaller than the size of bun I want, and use a French bread recipe. they turn out pretty good, and are really tasty.

[GF G'ma]

I bake buns for my gluten-free Grandaughter every few weeks. I double the Annalise Roberts Basic Sandwich Bread and that makes 20 buns. I bake some in the oversize muffin tins and some in metal egg rings on a cookie sheet. They freeze well and she often takes them for her school lunch. Her school allows her to have her own toaster in the kitchen. It is difficult to get the dough evenly distributed in the tins/rings, but I have found that if I dip a spoon in water I can use the wet back side to push and level the dough. The extra moisture does not affect the finished product. I bake them at 375 degrees for about 10 to 11 minutes. I use an instant read thermometer to check when they are done - 195 to 200 degrees is best. Good Luck on your buns!

[purple]

Here is how Carol Fenster says to do it:

Aluminum Foil Rings

Fold 12" strip of regular size aluminum foil lengthwise into 1" wide strip. Secure ends with masking tape to form ring.

I sprayed the inside of the rings. Some on here use large tuna fish cans they have saved. I use the oversized muffin pan I got at Fred Meyers. The buns are a little smaller but they are only for my dd and I make her mini pot pies in the pan also.

You could use the pyrex bowls and the foil and make lots.

Celiacs should write a book on tips for shortcuts, substitutes, how to, money savers, creativity, shopping for bargains...compile it all together, or is there one out there? Maybe we could start a thread???

[missy'smom]

I got mine from our local support group. They buy them in quantity and sell them to members. Not sure where they get them but here's one source. Open Original Shared Link I'm wondering if one of those large diameter cans that canned chicken comes in from Costco would work.

[SUZIN]

I have had the same problem...couldn't find rings to make the gluten-free english muffins, etc...so I looked at canned goods, like tuna cans...but they had a bottom that couldn't be cut off...I found some small cans, about the size of tuna that was canned pineapple (about 55 cents each can)....so I got enough of the pineapple cans to have enough for my muffin recipe....I made sure the ends were smooth after I cut them out, no sharp edges.....cleaned them well....I use a cookie sheet...and I oil the rings and cookie sheet to bake them....I am getting better at judging how much batter to put into each ring so they will come out the same size...cheaper and works for me...

[Wonka]

I have purchased two muffin top pans (holds 6 each) and they work brilliantly for gluten free hamburger buns/english muffins. Prior to buying these, I used dollar store 8 oz souffle dishes to make these, easy to buy and easy to use, just a bit taller and less wide than the pans I use now.

[RiceGuy]

...I have found that if I dip a spoon in water I can use the wet back side to push and level the dough. The extra moisture does not affect the finished product. I bake them at 375 degrees for about 10 to 11 minutes. I use an instant read thermometer to check when they are done - 195 to 200 degrees is best. Good Luck on your buns!

That's actually how I level out the dough with the pyrex bowls. But 11 minutes? I've never gotten anything to bake that fast! Maybe I have a slow oven, or you have a particularly fast one. I don't even get cookies to bake that fast. About how much dough do you put in each ring?

I find I get better results if I lay a flat piece of foil over the bowl for the first several minutes, so that the dough has a chance to rise before it dries out. Otherwise it cracks a lot and tends to deflate more. I also don't use yeast, so perhaps this also makes some difference.

[MNBeth]

Amazon has them, too, a little cheaper, and w/free shipping if you spend at least $25. They're on my wish list!

... Not sure where they get them but here's one source. Open Original Shared Link

[MNBeth]

When I made my buns in the pot pie tins, I was able to level out the dough simply by picking up the tins and dropping them on the counter a few times after I'd scooped the dough in. (BEFORE letting them rise, of course!) Simple, neat, and the best looking buns I've made yet! I'm not sure how well it would work with a sheet full of rings, but I'm going to try it if I ever get the rings. Maybe I'll put another sheet on top while I smack it on the counter to keep the rings from bouncing around...

It is difficult to get the dough evenly distributed in the tins/rings, but I have found that if I dip a spoon in water I can use the wet back side to push and level the dough. The extra moisture does not affect the finished product.

[purple]

When I made my buns in the pot pie tins, I was able to level out the dough simply by picking up the tins and dropping them on the counter a few times after I'd scooped the dough in. (BEFORE letting them rise, of course!) Simple, neat, and the best looking buns I've made yet! I'm not sure how well it would work with a sheet full of rings, but I'm going to try it if I ever get the rings. Maybe I'll put another sheet on top while I smack it on the counter to keep the rings from bouncing around...

very ingenious...I might get some pot pie tins just to try it

My dd will be at home this summer and she loves hamburgers and misses them

[GF G'ma]

That's actually how I level out the dough with the pyrex bowls. But 11 minutes? I've never gotten anything to bake that fast! Maybe I have a slow oven, or you have a particularly fast one. I don't even get cookies to bake that fast. About how much dough do you put in each ring?

I find I get better results if I lay a flat piece of foil over the bowl for the first several minutes, so that the dough has a chance to rise before it dries out. Otherwise it cracks a lot and tends to deflate more. I also don't use yeast, so perhaps this also makes some difference.

Yes - they bake in 11 min. - some in 10 if they are in a pan with a dark surface. I started out baking for 14 min but felt they were dry. Then I began using the instant read thermometer and pushed the time back. For the amount of dough, I start by using a heaping soup spoon of dough in each of 20 tins/rings and then distribute any leftover dough evenly at the end

[RiceGuy]

When I made my buns in the pot pie tins, I was able to level out the dough simply by picking up the tins and dropping them on the counter a few times after I'd scooped the dough in.

Interesting. What I've done when the dough is particularly soft, is to grasp the dish from above, and quickly swivel it back and forth, letting centrifugal force spread the dough more evenly than I can get with the back of a spoon. But I haven't tried doing that without first using the spoon for most of it. When the dough is soft, I find there's a greater tendency to end up with a hill in the middle, and swiveling works to flatten it.

Yes - they bake in 11 min. - some in 10 if they are in a pan with a dark surface. I started out baking for 14 min but felt they were dry. Then I began using the instant read thermometer and pushed the time back. For the amount of dough, I start by using a heaping soup spoon of dough in each of 20 tins/rings and then distribute any leftover dough evenly at the end

OK. That sounds like less than what I generally make, which is around 1/2 cup of flour, give or take a bit.

[songstressc]

Thank you so much for all of your replies - I am overwhelmed at the support and equally grateful to have this site. I have lots of ideas to try for my buns now . I hope to have some buns done this week.

My husband is excited to have found a new gluten free beer to have with that burger - Green's Discovery - an all natural amber ale made from millet, rice, sorghum and buckwheat and it is belgium to boot! More info can be found at merchantduvin.com . We have not tried it yet but we'll let you know after we have a burger and beer night!

Thank you everyone who replied!

[Ginsou]

I use Wilton 4" Miniature Springform non-stick pans that I have purchased from Michael's Craft Stores. They are pricey, about $4.98 each, so I use a coupon and have purchased one at a time. Not every Michael's store carries this product...it is found in the aisle where wedding cookware is carried. The size is more like a Kaiser roll, but I figure if I have to put so much time and effort into baking rolls, I want one I can put a decent hamburger, tomato slice, and onion on.

Amazon also carries a product...."Kaiser Bakeware La Forme Mini Springform Pans" for a higher price...$28 for 4 of the 4 inch pans.

[nasalady]

Thank you so much for all of your replies - I am overwhelmed at the support and equally grateful to have this site. I have lots of ideas to try for my buns now . I hope to have some buns done this week.

My husband is excited to have found a new gluten free beer to have with that burger - Green's Discovery - an all natural amber ale made from millet, rice, sorghum and buckwheat and it is belgium to boot! More info can be found at merchantduvin.com . We have not tried it yet but we'll let you know after we have a burger and beer night!

Thank you everyone who replied!

One more idea: You can make your own "muffin ring": take a strip of foil, fold it to appropriate width, make a circle of desired size and tape it.

Good luck!

JoAnn

[nasalady]

One more idea: You can make your own "muffin ring": take a strip of foil, fold it to appropriate width, make a circle of desired size and tape it.

Oops! Someone already mentioned this earlier in the thread.....oh well!

Let us know how the burgers and beer come out!

[Ginsou]

It certainly is a heck of a lot cheaper to use the aluminum foil, for sure. I must confess, my husband helps me out with the pricey foods and equipment I have to purchase.

I think I tried the aluminum foil at one time and had trouble getting it to stay in a perfect circle. If something doesn't bake properly, I eat it anyway. I have purchased, but have not tried the disposable pot pie pans.

[purple]

It certainly is a heck of a lot cheaper to use the aluminum foil, for sure. I must confess, my husband helps me out with the pricey foods and equipment I have to purchase.

I think I tried the aluminum foil at one time and had trouble getting it to stay in a perfect circle. If something doesn't bake properly, I eat it anyway. I have purchased, but have not tried the disposable pot pie pans.

I bet you could tape the foil to the pan or parchment before spraying...

You could also use other cans like crushed pineapple, whatever size works...

I am going to try several ideas at the same time, next time my dd comes home for burgers.

Lots of good ideas on here...as usual

[casnco]

I opened my Bette Hagman's Baking Bread Cookbook so excited to make some Hamburger Buns (Bread so far recipes turn out great in the Bread Machine) ! Only one issue - gluten-free dough is thinner and needs shaping and I am instructed to use Hamburger Buns which apparently are the same as Muffin Rings though I can't seem to find them! Anyone made round buns out there with any luck and good shape? Where to get the rings or any good subsitutions would be appreciated. My muffin tins are still too small at the larges size so I am stumped!

Carpe Diem!

Look at King Arthur flour. I bought hamburg bun pan from them and they are great. You can buy on line. Just google King Arthur flour.

Good Luck!

Interested in sharing your recipe?