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
September 14, 2018
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.
Category
Bread
gluten-free
hamburger buns
Recipes
Recipe: Gluten-free hamburger buns
September 14, 2018
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.
Category
Bread
gluten-free
hamburger buns
Recipes
Recipe by The Spruce Eats
And for those that don’t have the time, I can recommend SimplyWize Crusty Bread mix
Simply Wize Gluten-Free Crusty Bread
Open the box, make up the mixture and bake some of the tastiest crusty burger buns you can imagine.
Simply Wize has a growing range of gluten-free products to choose from. Ask your local supermarket, health food store or retailer to order some in today.
I have been fortunate to sample many of their products and look forward to trying them all.
Momentum Foods – Simply Wize
And after much searching I have found SOL Gluten Free hamburger rolls pre-made which could
be frozen and kept on hand in home or at a cafe
SOL Gluten Free Hamburger Rolls – pack of 4
SOL Breads Gluten Free bread is famous for both taste and the added health benefits. Our gluten free bread is not only gluten free, but also free from yeast, dairy, soy, additives and emulsifiers. This is a bag of four rolls each weighing 150g.
Bodhi Gluten-Free Rolls
“A great tasting gluten free loaf that Coeliac sufferers just can’t stop talking about. Free of wheat and gluten but still providing an excellent source of Omega 3 without the use of animal fats and preservatives.”
Only $5 for a pack of 4 rolls
Living Gluten-free for Dummies, 2nd Australian Edition
Kindle – $32.67 | Paperback $28.49
The Everything Gluten-Free Baking Cookbook: Includes Oatmeal Raisin Scones, Crusty French Bread, Favorite Lemon Squares, Orange Ginger Carrot Cake, Coconut … Cream Pie and hundreds more! (Everything)
KINDLE $9.99 | PAPERBACK: $28.60
The Gluten-Free Asian Kitchen
KINDLE: $26.99 | $32.99
Do you know of any gluten free hamburger bun recipes or found a cafe or restaurant that offers them? Let us know!
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