If there is one thing that I have really missed since switching to a gluten-free diet it is a tasty Australian hamburger with the lot. It’s not like I ate them every day, week or month – but when the craving hits there is just nothing like the combination of bacon, beetroot, onions and sauce – magic.
I have to confess that last month I broke down and bought a hamburger at McDonalds Warilla. It was on a day filled with medical appointments and I just caved. I knew what the gluten in the bun would do to me but my restraint had just disappeared. I was riding past the sign for McDonald’s when headed to the car park of Warilla Library when I found myself headed into McDonald’s instead. Despite the fact I knew what previous visits had triggered (stomach cramps, bloating, irritable bowel, discomfort, brain fog etc) I just couldn’t help myself. Sadly the hamburger was very disappointing and I was wishing that it had been a tasty hamburger with the lot.
As I look at the photo I took of the Hamburger with the Lot from Metzi’s Tasty Takeaways it prompted me to make a challenge to all takeaway operators in the Illawarra and readers of this blog
MAKE YOUR OWN GLUTEN-FREE HAMBURGER!
I have found a number of recipes online and online stockists of gluten-free burger buns.
[ Source: About.com – Gluten Free Burger Bun ]
Recipe: Gluten-free hamburger buns
Ingredients
-
1 1/2 cups white rice flour (preferably rice flour from California)
-
2/3 cup potato starch
-
1/3 cup tapioca starch
-
1/4 cup amaranth flour
-
1/4 cup dry buttermilk powder
-
3 tablespoons organic cane sugar
-
1 1/2 teaspoons guar gum
-
1 teaspoon xanthan gum
-
1 tablespoon active dry yeast
-
1 1/2 teaspoons salt
-
2 large eggs (at room temperature)
-
2 large egg whites (at room temperature)
-
1 1/8 cups club soda (or water at room temperature)
-
1 teaspoon apple cider vinegar
-
1/4 cup + 1 tablespoon light olive oil
-
1 tablespoon cream (or milk)
Instructions
-
In a large mixing bowl or stand mixer bowl, whisk together rice flour, potato starch, tapioca starch, amaranth flour, buttermilk powder, cane sugar, guar gum, xanthan gum, dry yeast, and salt until thoroughly blended.
-
In a separate medium bowl, lightly fork blend the eggs and egg whites. Add club soda or water, vinegar, and 1/4 cup olive oil and whisk together until thoroughly mixed.
-
With a stand mixer or hand mixer running on medium-low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.
-
Dip a large rubber spatula in water and scrape the bun batter onto a smooth, clean work surface, liberally sprinkled with white rice flour. Roll the batter dough in the flour until it forms a large ball.
-
Use a sharp knife to divide the dough into 8 equal pieces.
-
Take one piece of dough and roll in a small amount of white rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or greased with oil, or on a silicone baking sheet.
-
Repeat this shaping process with each piece of dough.
-
Brush buns lightly with some or all of the remaining 1 tablespoon olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.
-
While the buns are rising, heat the oven to 350 F.
-
When buns have almost doubled in size, brush lightly with cream or milk. Bake for 15 to 20 minutes, or until internal temperature registers about 205 F on an instant-read thermometer.
http://www.aninstantonthelips.com.au/recipe-gluten-free-hamburger-buns/
Recipe: Gluten-free hamburger buns
Ingredients
- 1 1/2 cups white rice flour (preferably rice flour from California)
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1/4 cup amaranth flour
- 1/4 cup dry buttermilk powder
- 3 tablespoons organic cane sugar
- 1 1/2 teaspoons guar gum
- 1 teaspoon xanthan gum
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 2 large eggs (at room temperature)
- 2 large egg whites (at room temperature)
- 1 1/8 cups club soda (or water at room temperature)
- 1 teaspoon apple cider vinegar
- 1/4 cup + 1 tablespoon light olive oil
- 1 tablespoon cream (or milk)
Instructions
- In a large mixing bowl or stand mixer bowl, whisk together rice flour, potato starch, tapioca starch, amaranth flour, buttermilk powder, cane sugar, guar gum, xanthan gum, dry yeast, and salt until thoroughly blended.
- In a separate medium bowl, lightly fork blend the eggs and egg whites. Add club soda or water, vinegar, and 1/4 cup olive oil and whisk together until thoroughly mixed.
- With a stand mixer or hand mixer running on medium-low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.
- Dip a large rubber spatula in water and scrape the bun batter onto a smooth, clean work surface, liberally sprinkled with white rice flour. Roll the batter dough in the flour until it forms a large ball.
- Use a sharp knife to divide the dough into 8 equal pieces.
- Take one piece of dough and roll in a small amount of white rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or greased with oil, or on a silicone baking sheet.
- Repeat this shaping process with each piece of dough.
- Brush buns lightly with some or all of the remaining 1 tablespoon olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.
- While the buns are rising, heat the oven to 350 F.
- When buns have almost doubled in size, brush lightly with cream or milk. Bake for 15 to 20 minutes, or until internal temperature registers about 205 F on an instant-read thermometer.
