Gluten-Free, Dairy-Free, Egg-Free Hamburger BunsTilth : Creating Fertile Ground for Good Health : tilthforhealth.com
Most people take hamburger buns for granted. I sure did for most of my life. But after going gluten-free and allergen-free (dairy, eggs, and soy), I missed them mightily. I missed buns of all sorts, really–dinner rolls, sandwich rolls, sweet rolls. And even after I learned to make really good bread, I never made buns. For a while I used DeLand Bakery buns—until, after hearing many rumors, I finally tracked down a celiac group and others who ran tests to determine that DeLand’s undoubtedly contained gluten. Ick. (Unfortunately, Sami’s is the same. I suspect the companies are run by affiliated people.) Companies that take advantage of those of us who are gluten-free to make an ill-gained fortune off of us makes me feel ill without me even eating any of their contaminated food.
I went back to eating my hamburgers and sandwiches in homemade sliced bread or store-bought pizza crusts or corn tortillas . . . but not in buns. A few months ago, my husband gave me a hamburger bun pan that I had coveted. Then my bun-making efforts were put on hold until we moved across the country and got settled.
Last week, I got grass-fed ground beef from a semi-local farm that sells at our farmers’ markets in Santa Monica. As the meat thawed in my fridge, I realized the time had come to create my bread. I went digging on the internet for non-sweet, gluten-free, egg-free, dairy-free bun recipes . . . and I found none that looked anything like what I wanted. So I backed up and went looking for ones with eggs. I found several that called for three or more eggs. Usually, the egg substitution process stops working well after two eggs. On Book of Yum’s recipe for Adeena’s (three-egg) herbed rolls, however, I found in the comments that Adeena had written she lately had been successfully making the rolls with flax in lieu of eggs. (Allergen-free survival note: always read the comments after blogged recipes that seem almost right; you never know who’s going to save you trouble!) Then I remembered my copy of The Allergen-Free Baker’s Handbook contained a dinner roll recipe that might also blow up a bit larger for a hamburger bun. I combined the recipes, subbing in some of my favorite gluten-free flours for the ones those call for and rearranging the order of operations to the one I think works best for gluten-free, egg-free yeast breads.
The result is buns with a fairly crispy outside, a soft interior, and a flavor that is reminiscent of barely sweet whole wheat buns. In other words, they are fantastic hamburger buns!
This delicious recipe will soon be available in the Audible Edible Guides! Audible Edibles are your way to put in your headphones, get in the kitchen, and learn to cook and bake successfully. Visit www.audibledibleguides.com for more info.