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

Need gluten-free Bun & Roll Tips

organicmama

Recommended Posts

organicmama Contributor
organicmama
Posted

I'd like to make gluten-free hamburger buns and dinner rolls soon. I have a great bread recipe, so I figure converting or finding a new one shouldn't be a big deal. Feel free to offer one up that you love. However, is there an easy way to shape buns and rolls? With the batter-like consistency, I'm thinking that roll making could be quite difficult without specialized pans (if they exist). What do you guys do?

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

Celiac.com Sponsor (A8-M):


Bubba's Mom Enthusiast
Bubba's Mom
Posted

I haven't tried making breads myself, but I read on blog to take aluminun foil and make little forms for the buns. I can't remember which one off hand...

There's another one with a recipe and instructions.

Open Original Shared Link

sa1937 Community Regular
sa1937
Posted

I'd like to make gluten-free hamburger buns and dinner rolls soon. I have a great bread recipe, so I figure converting or finding a new one shouldn't be a big deal. Feel free to offer one up that you love. However, is there an easy way to shape buns and rolls? With the batter-like consistency, I'm thinking that roll making could be quite difficult without specialized pans (if they exist). What do you guys do?

You may very well be able to use your favorite bread recipe to make buns/rolls. I've occasionally made a single roll just to test it to see if various bread recipes would work.

I've made hamburger buns using Open Original Shared Link and they actually turned out very good. I used ginger ale as I don't know where on earth I'd ever find gluten-free beer around here. I do have her flour but here's a recipe for her Open Original Shared Link, which I think is the same.

I used muffin top pans to bake them, which I think would be a lot easier than using English muffin rings. Plopped an ice cream scoop of dough/batter into each one and then sorta flattened and shaped them with wet fingertips. I think you'd probably also be able to do this on a baking sheet although be careful not to make them too big. I know hamburger and hot dog pans are available but they're pretty expensive. For dinner rolls, I'm sure you could use cupcake pans.

RiceGuy Collaborator
RiceGuy
Posted

I use a round, 2-cup pyrex dish, which makes a decent roll/bun of about 4" diameter.

organicmama Contributor
organicmama
Posted
  • Author

RiceGuy, do you cook in the pyrex or just shape with it?

RiceGuy Collaborator
RiceGuy
Posted

RiceGuy, do you cook in the pyrex or just shape with it?

I rise and bake it in the pyrex dish.

organicmama Contributor
organicmama
Posted
  • Author

Brilliant! I have a bunch of those

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

Celiac.com Sponsor (A8-M):


bbuster Explorer
bbuster
Posted

I rise and bake it in the pyrex dish.

me too! I have a collection - some that are about 3.5 inches diameter and rounded on the bottom that I use for rolls, and some that are maybe 5 inches around with a flat bottom that I use for buns. Spray liberally with cooking spray, plop in the dough, and smooth with very wet fingers and a light touch.

bbuster Explorer
bbuster
Posted

Brilliant! I have a bunch of those

you can also portion off some dough into your small dish(es) and cover with plastic wrap touching the dough and then the container lid and freeze, to bake fresh on some future date

love2travel Mentor
love2travel
Posted

You can use metal rounds such as tuna cans (after removing both top and bottom). Pretty economical and easy!

sa1937 Community Regular
sa1937
Posted

You can use metal rounds such as tuna cans (after removing both top and bottom). Pretty economical and easy!

The tuna cans I've seen here in the U.S. don't have the type of bottoms that can be removed (not knowing if they are available depending on brand). Do they in Canada?

The muffin top pan I bought makes 6 hamburger buns and costs around $15 on Amazon. Perfect size for a burger.

ETA: I do have English muffin rings but have not yet used them.

love2travel Mentor
love2travel
Posted

The tuna cans I've seen here in the U.S. don't have the type of bottoms that can be removed (not knowing if they are available depending on brand). Do they in Canada?

The muffin top pan I bought makes 6 hamburger buns and costs around $15 on Amazon. Perfect size for a burger.

Good point. I've had mine for awhile and have noticed that some brands of tuna would have the tricky-to-remove bottom. And those tiny tuna tins? Wow - those would make some mighty tiny buns! Wish I had some of those... :lol:

Takala Enthusiast
Takala
Posted

I make quick gluten free "bun in a bowls" in the microwave, using various ramekins and cereal bowls and quick bread recipes. For a hot dog "bun," I make a large one then cut it in half into two half moon shapes, then stand it on its flat cut end and slice into the top lengthwise.

This thread has the recipe:

amended to add, I use baking soda mostly and don't know why I said baking powder - and you can use more vinegar and baking soda for the larger buns.

You can also use a gluten free flour premix, such as Pamela's. If you are measuring out for one, you can measure out for several, minus the liquids, and keep them in ziplock bags or a covered baking cup until you need it.

If you can't do egg, you can use the stickier types of flours (almond, buckwheat, amaranth) as part of the blend, and use either flax or chia seed dissolved in hot water to make a gel.

organicmama Contributor
organicmama
Posted
  • Author

Are they more biscuit-like being a quick bread instead of a standard yeast bun?

Takala Enthusiast
Takala
Posted

The microwave buns?

No, there is something about the combination of that heating process, the speed, and the vinegar water that makes them a bit softer, moist, and rubbery than a dried up type of rice based biscuit. I've also made them muffin flavored with sweetener and flavorings, such as lemon citrus peel, juice, and poppyseeds, and they come out surprisingly cake like, altho not shaped exactly the same way. The trick is to add enough fat (oil or butter) to the recipe, and not overcook.

The first few times, following a recipe I found on the web, I had hockey pucks, and the perpetrator was raving how soft and bun like this was.... I mean, you have GOT to be kidding me, they were awful. So I looked at it again and realized it was just not going to work, and kept playing with it. Plus I must have a fast microwave, because they sure didn't take that long to cook!

Baking it conventionally confirmed the original was a dud- it needed fat, badly, and some sort of sweetener, different flour other than rice, and I ditched the flax, which I don't like.

I think that if you desired an actual yeast flavor, you could add a bit of yeast to the liquid in a separate cup w/ a pinch of sugar or other yeast inciting sweetener, and pre soak that, also, while measuring out the other parts, although the yeast will be not wanting to work with the vinegar, so this would still entail using the baking soda and might change the assembly sequence slightly. But don't put the soda with the acidic liquid until you are ready to stir it together and bake it.

organicmama Contributor
organicmama
Posted
  • Author

I was refer to the buns using baking powder or soda minus yeast.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,128
    • Most Online (within 30 mins)
      7,748
    Mrs. MaGoo
    Newest Member
    Mrs. MaGoo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Gluten related ??

      By knitty kitty · Posted

      @Colleen H, I have had similar reactions and symptoms like yours.  I started following the low histamine Autoimmune Protocol diet developed by a doctor with Celiac Disease herself, Dr. Sarah Ballantyne.  Her book, The Paleo Approach, is very helpful in understanding what's going on in the body.   Not only do you have antibodies attacking the body, there are mast cells spreading histamine which causes inflammation.  Foods also contain histamine or act as histamine releasers.  Our bodies have difficulty clearing histamine if there's too much.  Following the low histamine AIP diet allows your body time to clear the excess histamine we're making as part of the autoimmune response, without adding in extra histamine from foods.  High histamine foods include eggs, processed foods and some citrus fruits.  The AIP diet allows meat and vegetables.  No processed meats like sausage, luncheon meats, ham, chicken nuggets, etc. No night shades (potatoes, tomatoes, peppers, eggplant).  No dairy.  No grains.  No rice.  No eggs.  No gluten-free processed foods like gluten free breads and cookies.  No nuts.  No expensive processed gluten-free foods.  Meat and vegetables.  Some fruit. Some fruit, like applesauce, contains high levels of fructose which can cause digestive upsets.  Fructose gets fermented by yeasts in the gastrointestinal tract.  This fermentation can cause gas, bloating and abdominal pain.   The AIP diet changes your microbiome.  Change what you eat and that changes which bacteria live in your gut.  By cutting out carbohydrates from grains and starchy veggies like potatoes, SIBO bacteria get starved out.  Fermenting yeasts get starved out, too.  Healthy bacteria repopulate the gut.   Thiamine Vitamin B 1 helps regulate gut bacteria.  Low thiamine can lead to SIBO and yeast infestation.  Mast cells release histamine more easily when they are low in Thiamine.  Anxiety, depression, and irritability are early symptoms of thiamine insufficiency.  A form of thiamine called Benfotiamine has been shown to promote intestinal healing.   Thiamine works with the seven other B vitamins.  They all need each other to function properly.   Other vitamins and minerals are needed, too.  Vitamin D helps calm and regulate the immune system. Thiamine is needed to turn Vitamin D into an active form.  Thiamine needs magnesium to make life sustaining enzymes.  Taking a B Complex and additional Benfotiamine is beneficial.  The B vitamins are water soluble, easily lost if we're not absorbing nutrients properly as with Celiac Disease.  Since blood tests for B vitamins are notoriously inaccurate, taking a B Complex, Benfotiamine, and magnesium Threonate, and looking for health improvements is a better way to see if you're insufficient.   I do hope you will give the low histamine AIP diet a try.  It really works.
    • Kara S
      Finding gluten free ingredients

      By Kara S · Posted

      Hello, my family is very new to Celiac Disease so forgive me for asking what Warrior Bread is and is there a recipe for it online?
    • jessicafreya
      Tamale ingredients

      By jessicafreya · Posted

      I'd like to make tamales and wonder if anyone has recs for corn husks free of cross contact for a sensitive celiac little boy. Thks!
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      Just wanted to add that checking B12 and Vitamin D only is not going to give an accurate picture of vitamin deficiencies.   B12 Cobalamine needs the seven other B vitamins to work properly.   You can have vitamin deficiency symptoms before the B12 blood level changes to show deficiency.  You can have "normal" B12, but have deficiencies in other B vitamins like Thiamine and Niacin, for which there are no accurate tests. Take a B Complex supplement with all the B vitamins.  Take additional Thiamine B 1 in the form Benfotiamine which has been shown to promote intestinal healing.  Thiamine Mononitrate found in most vitamin supplements is not easy for the body to utilize.  What makes thiamine mononitrate not break down on the shelf also makes it hard for the body to absorb and utilize.  Thiamine and Niacin B 3 deficiency symptoms include anxiety, depression and irritability.  The brain uses more Thiamine than other organs.  Take the B Complex and Thiamine in the form Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) and look for health improvements in the following weeks.
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      Hello, @rei.b, Ehlers Danlos syndrome and Celiac Disease can occur together in genetically predisposed individuals.  Losing ones gallbladder is common with celiac disease. I'm glad Naltrexone is helping with your pain.  Naltrexone is known to suppress tTg IgA and tTg IgG production, so it's not surprising that only your DGP IgG and DGP IgA are high.   Have you tried the Autoimmune Protocol diet designed by Dr. Sarah Ballantyne, a Celiac herself?  The AIP diet helps lower inflammation and promotes intestinal healing.   The AIP diet is a Paleo diet that eliminates foods that can cause intestinal inflammation until you heal on the inside, then more foods can be added back in.  The low histamine AIP diet will help reduce inflammation further.   Histamine is released as part of the immune response in celiac disease.  Foods also contain various amounts of histamine or provoke histamine release.  Lowering the amount of histamine from foods helps.  The body, with help from B vitamins, can clear histamine, but if more histamine is consumed than can be cleared, you can stay in an inflammatory state for a long time. Cutting out high histamine foods is beneficial.  Omit night shades which contain alkaloids that add to leaky gut syndrome found with celiac disease.  Night shades include tomatoes, peppers including bell peppers, potatoes and eggplants.  Processed foods like sausages and gluten-free processed products are high in histamines.  All Grains are removed from the diet because they are inflammatory and provoke histamine release. Blood tests for deficiencies in B vitamins are notoriously inaccurate.  You can have vitamin deficiency symptoms before blood levels show a deficiency.  Blood levels do not accurately measure the quantity of B vitamins stored inside the cells where they are utilized.  The brain will order stored vitamins to be released from organs into the blood stream to keep the brain and heart supplied while deficiency occurs inside organs, like the gallbladder.  Gall bladder dysfunction is caused by a deficiency in Thiamine Vitamin B 1 and other B vitamins.   The eight essential B vitamins are water soluble and easily lost with diarrhea and constipation, and the malabsorption and inflammation that occurs with celiac disease.  Because they are water soluble, the body can easily excrete any excess B vitamins in urine.  The best way to see if you are deficient is to take a B Complex and Thiamine in the form Benfotiamine and look for health improvements in the following weeks.  Most B Complex supplements contain Thiamine Mononitrate which is not bioavailable.  The body has a difficult time utilizing thiamine mononitrate because it doesn't break down easily.  Benfotiamine has been shown to promote intestinal healing.   Remember your intestines are in a damaged, permeable state.  Treat them tenderly, like you would a baby until they heal.  You wouldn't feed a baby spicy bell peppers and hard to digest corn and nuts.  Change your diet so your intestines can heal.   I use a combination of B12 Cobalamine, B 6 Pyridoxine, and B1 Benfotiamine for pain.  These three B vitamins have analgesic properties.  They relieve pain better than other otc pain relievers. 
×
×
  • 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.