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Finally a burger bun which doesn't fall apart when I try to bite it! When they stuck in the oven, my DH told me they smelled so delicious that he wanted to eat one strait from the oven - and he's not gluten free! I took them to the local burger shop and to the market in the Netherlands where I use to eat soused herring in a bun - first time I could do that since I'm on a gluten free diet because all the store bought "buns" already crumble apart when you slice them. I had to do some substitutions - had no gluten free oats, teff and chia seeds, so I tried brown millet for the teff, half lupine meal and half soy flour for the oats and Psyllium seed husks for the chia. This turned out very good with only one problem: All the non-gluten-free people want them, too... Thanks for sharing this recipe!
I just made these buns and it made lots. The recipe seemed healthier than most recipes that have, in my opinion, too much starch. I used the potato starch but when I get some organic tapioca starch I'll try that but loved the teff and chia and they tasted and looked great. I'm trying to exercise some self control and not eat too many. Mixing up was easy and even though my hand mixer (no paddle) got a little tired it still turned out good and didn't take too long to mix up or rise. Will definitely make this recipe again and again. Very creative!
These were good but not the best. My family can't digest lots of gums so I had to reduce it by half and maybe that is why they came out more like biscuits but they were soft and taste. I also reduced the water by 1/4 cup. I hate the wet gluey texture of some gluten free recipes and this did not have that. I had to sub sorghum because I did not have teff and I used white bean flour for the oatmeal (can't have it). I didn't have honey so I subed 2 Tablespoons of sugar. The don't know if it was my addition of bean and sorghum flour but the batter smelled horrible before baking but no bad smell after baking. So don't let that stop you.
This is the most wonderful gluten free bread I ever ate!! The muffin top pan really does make it for buns. I also make bread from this recipe. I make hot dog buns using my old iron corn muffin pan! Works great. The corn cob shape looks just like a hot dog. Just fill to the top and let rise. I use psyllium husk instead of chia seed. The texture is just like regular bread. The color is a beautiful brown. As the author stated it doubles well, a real plus. Thanks a million for this recipe, because that's what it's worth! This is my families daily bread.
I have been making GF hamburger buns for awhile now but was looking for a recipe that had more whole grains and less "eggy" than my current recipe. These were great! I love the almost molasses like flavor of the flax and oatmeal. These had really good texture too, even after being frozen and toasted. I didn't have teff so subbed in sorghum flour. I also bake my buns in disposable (but you can wash and reuse them) 4 1/2 mini tart pans. The pans are an inexpensive supermarket buy which lets you try out making your own GF buns. Make a whole batch, cut them in half, and freeze for a GF bun whenever you need one!
We are in love with this bread. I didn't have any teff flour, so I simply used Bob's Red Mill GF all purpose flour in place of the rice/teff flour. Chia is a staple in our house, so I was pleased to find it in this recipe, very healthy, I forgot to grind it, but it didn't matter. I didn't have muffin top pans, so I used heavy duty tin foil and wrapped it around a 4" wide rimmed cup and placed the foil 'cups' on a cookie sheet. It worked! I use this bread to make sandwiches for my children and husband, I toast it first then make the sandwich for lunches. I love it toasted with PB spread over it. All of us agree it's the best gluten free bread we've ever had. I am under strict orders to keep making it. Thanks for the recipe!