Gluten Free Hotdog&hamburger Buns?

[AnnieMarie]

Good evening

To keep my little guy from being a bread thief I need to learn how to make some breads.

I was dx. 2 months ago and my 12 yr. old was dx. yesterday. So how do you make a gluten-free hotdog roll???

When he starts school in Sept. again I need to be able to make his sandwiches.

Thanks so very much for this site and the kind works from everyone.

Annie

[KaitiUSA]

I use Cybros rice rolls and cut the hot dog in half and put them in the middle. It has worked good for me.

[Guest Lucy]

You can use corn tortillas with cheese and hot dog. I heard about that hear, and my son LOVES it.

[Jnkmnky]

We use Chebe bread (original flavor). I make the dough and roll some into a stick. Then I flatten out the stick in my hands, lay a hot dog on it, and wrap the dough around the hot dog, pinching the dough together. Then I bake the "Corn dogs" in the oven for 30 mins at 375. You could find skewers for handles on those dogs. I've tried hot dog buns from some of the gluen free companies and didn't like any of them. My kids all like the Kinnikinnick white tapioca bread for sandwiches. I like the Flax seed bread from Kinnikinnick. We also really like the plain bagels, make sandwiches on them, and the pizza crusts, and the chocolate chip muffins from Kinnikinnick. I give up trying other bread companies. We all agree that Kinnikinnick is the best and I'm done wasting money on other products. The Chebe bread is the other great bread, though. We make the garlic onion flavor into stix and add Mozzerella cheese*though we just gave up dairy*, and we put extra garlic salt on top before cooking. Then we pour side dishes of spaghetti sauce and have our Pizza stix instead of regular pizza.

For a 12 year old, you're going to need a bread that resembles his 'old' breads. I think the kinnikinnick white tapioca is great. We've always used grainy, nutty whole wheat breads prior to going gluten free, so my kids actually really dig the fact that I'm letting them use the white bread.

[MySuicidalTurtle]

Kinnikinnick has hotdog and hamburger buns. I do not know how to bake any though.

[Japsnoet]

"The Gluten – Free Gourmet Bakes Bread" by Bette Hagman has a Hamburger Buns recipe on page 176-177

All the best with the baking.

[Kasey'sMom]

We just tried the Ener-g Tapioca Hamburger Buns and they we're good. (Maybe it's that we haven't had a hamburger on a bun in soooo long!) I wrapped them in foil and tossed them on the grill. They also make hotdog buns but I haven't tried them yet. The Ener-g products are good for those who have multiple food intolerances!

[missymom]

So sorry to hear about your son's diagnosis, though it could be a relief knowing what the issue is. Have you tried any of Mona's Mixes? I have some of her Milk and Honey Brown Bread rising at this very moment. It makes wonderful toast and everyday bread for sandwiches. But......... her Sunny Bun and Pizza Mix makes wonderful hamburger buns. They don't crumble and fall apart! I'm not as good at making hot dog buns because my molds are kind of spit-and-bailing-wire deals made (not well) from heavy duty foil.

Info is available at www.madebymona.com.

Best to you and your son in this new world you've entered.

[uclangel422]

I use Chebe bread now for hamburger buns. The recipe is online at their website, they come out very good.

[kactuskandee]

I use Chebe as well. I've just started to make the hot dog rolls...4 to a pkg, adding an extra t. of baking powder to make it rise a little more. I make them like large, hot dog length (for big hot dogs or sausages), bread sticks..bake and freeze individually...and take one out as I need it and slice it lengthwise down the middle but not all the way through.

I want to try hamburger buns next but don't know how many I can get out of one bag. Anyone know? I figure maybe 3 large ones.

Kandee

[uclangel422]

i get four larges one out of the Chebe when i add the extra baking powder. It is nice to eat a burger not wrapped in lettuce.

[cmom]

We had grilled burgers tonight and I thought of trying my Kinnikinnick (sp?) tapioca rice english muffins as a bun. I cut one in half, warmed it in the microwave and was pleasantly surprised. It held together well and was a great substitute.

[AnnieMarie]

Hello to all,

Wow! Thanks so much for the great ideas!!!!!

My son and I reallly appreciate it.

I have not tried any of mona's products, I live in a real rural area and they are not available to me. However I did email her comp. and she responded the very next day.

I never even heard of Chebe but that's what's great about these forums.

I definately have some new ideas, thank you.

Reguards to All,

Annie

[2old4]

Annie-

I love Kinnikinnick rolls and bread. I find the hamburger buns a bit too large for me and take 2 out of the freezer and cut each one into 3 pieces to make an extra bun. More cost effective that way too. I also agree that the Tapioca White Bread is the best I've had yet. And there is a flat $10.00 shipping charge for whatever you order from them, up to $200.

Patty

[kactuskandee]

Patty....I did the same exact thing when I bought the Kinnickinnick rolls. I thought it a bit odd they were so darn thick!! Works great and you get more for your $$. How do they ship something that stays frozen to you...dry ice?

uclangel422....thanks for the tip..I made the Garlic and Onion chebe last night and you were right..it makes 4 nice sized ones. I sliced them in half before I froze them, individually of course. Thanks.

Kandee

[Katydid]

Hi -I have been baking gluten free for my husband for 18 years and can make almost anything, but just this past weekend I came across the very best hotdog bun recipe I've ever made. What a coincidence. It is the recipe that japsnoet posted that is in the Gluten Free Gourmet Bakes Bread page 176. But just in case you don't have the book I'm going to repeat the recipe here for you. I have been reading posts for a long time, but it took your inquiry to finally get me registered so I could reply.

First of all, I make hotdog bun molds by taking the miniature aluminimum foil loaf pans and molding them around anything shaped like a hotdog bun. In my case, its the lid to my butter dish. (we celiac cooks soon become very inventive)

Ingredients"

3 cups Featherlite Rice Flour Mix from Authentic Foods (or see recipe at end)

2 t Xanthum Gum

2 t Egg Replacer

2 t Unflavored Gelatin

1 T Baking Powder

1 t Salt

3 T Sugr (divided)

2 Cups Warm Water

2/1/4 t yeast (I use Red Star Fast Rise)

1 1/2 t dough enhancer or vinegar

2 Eggs

4 T Vegetable Oil

Whisk together flour, xanthum gum, egg replacer, gelatin, baking powder and salt in small bowl and set aside.

Add 1 t of sugar to the warm water and sprinkle on the yease and set aside to foam slightly.

In large mixing bowl blend together remaining sugar, dough enhancer, eggs and

oil. Add the yeast mixture and beat in half of the dry ingredients. Gradually mix in rest of dry ingredients and beat until smooth.

Spoon the batter into molds sprayed with oil. (this recipe makes 9/10) Cover lightly and let rise in a warm place until double in size.... about 30 minutes.

Bake in 350 degree oven for about 20 minutes, covering with foil half way through to preven overbrowning. Let cool thoroughly before slicing.

This looks like a lot of work, but it really isn't and the result is really great.

Bette Hagman's Featherlite Mix:

1 cup rice flour

1 cup tapioca flour

1 cup cornstarch

1 t potato flour per cup

(I know this is a little over 3 cups, but I'm too lazy too figure it out precisely)

I truly hope you will try this. These buns are like the ones your son is used to and he will absolutely love them. My granddaughter was so thrilled, she gulped down three at one sitting.

By the way, for hamburger buns, I mold miniature aluminum pie tins over the bottom of a 1 qt mayonnaise jar. When washed gently these can be used over and over.

Best of luck

Kay

[AnnieMarie]

Hi Kay

I'm so glad you decided to register. I am in the process of printing out your recipe. Tommorrow I am going shopping to see if I can find all the ingredients.

Maybe you can find the time to email me a good bread recipe???

I worry about when school starts. Last year before knowing my son was gluten intolerant, there were days he went to school with only a glass of warm milk and than ate no lunch.

Children's bodies seem to know automatically whats wrong.

I have tried some of the gluten-free ready made breads at the "only"local health food store and he does'nt like them. Packing lunches is going to be a challange.

Warm Reguards,

Annie