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.

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.

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

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).

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

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

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

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!

Not if you use the "big" tuna cans. They're 3¾ inches wide by 2 inches deep. I didn't cut the bottom out and mine work fine (the bottom is rounded, making it difficult to use a can opener anyway). Yes, I had to eat a lot of tuna fish salad to get mine.




I made a huge search for the perfect hamburger bun pans. Best I could determine, "real" hamburger bun pans are heavy duty restaurant supply items. Big and expensive.

My favorite so far are the aluminum foil 5 inch disposable pie tins. They have in inside diameter at the top of 4¼ inches. Being a pie shape, the bottom diameter is smaller, but have kind of an accordian construction. So the trick is to "stretch" the bottom out with your fingers and it will be almost as big as the top. Wish I could take credit for such a brilliant idea, but someone on the forum posted this tip (sorry, I can't remember who). I don't throw them away, I reuse them. I found mine at Albertsons, they have a large selection of disposable aluminum bakeware. Our Walmart has a lousy selection, I guess there's not enough demand to meet their profit requirements. I love Walmart, but one of these days we'll miss full service grocery stores.

best regards, lm

I just substite the featherlight mix for the amaranath.

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

best regards, lm

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

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.

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.....