Thursday, February 5, 2009
Gluten-free Hamburger Buns
I have a house full of boys and hamburgers are a popular meal. When I started making hamburger buns out of "Gluten-Free Baking Classics" I thought I'd make a half-dozen, and freeze them individually. My celiac son would get a GF bun, and the rest of us would have hamburgers on purchased buns. But the GF hamburger buns smelled and tasted so good none of the non-celiacs wanted a purchased bun, and we haven't bought them since. They really are delicious, and they make your house smell wonderful when they are baking. An added bonus to everyone eating a GF bun, is that there is no way for a non-GF bun to contaminate the GF food. That makes serving dinner less stressful.
A couple of notes on making GF buns, the dough is really a batter, so you need a mold. I've tried making tinfoil molds, but they don't work very well. So I bought this Chicago Metallic muffin top pan on Amazon.com for less than $20. (The price has come down since I first posted.) It is worth every penny. The pan's manufacturers recommend turning down the oven temperature by 25 degrees, but I've found that that is too much and turning the heat down by 15 degrees works better. I spray the pan lightly and instead of dusting them with rice flour, I dust them with finely ground corn meal. After you mix up the dough it takes about 40 minutes for them to rise, and 20 minutes to bake. If you wrap them up well, they do freeze. (We rarely have leftovers!)
I get so many requests for this recipe, I thought I'd come back and add a link to Annalise Roberts web site where you can find her hamburger bun recipe, and many others.
Note for diabetics: I figure that in a batch of 6 rolls, each roll has 40 g of carbohydrates.