Wednesday, June 29, 2011
Cheese Hamburger Buns (GF)
A story in pictures
Here are the hamburger buns
Here we've loaded them as described in the recipe with tomato, onion and cheese for the barbie
A photo of how they look inside
Hmmm - getting ready to toast them on the barbecue
One lonely steak? I decided to have my African Chicken Peanut Soup instead. I'm tired of steak (only grass-fed steaks sold here), but my DH can never get enough it seems. There are more Omega-3's in steak than salmon! So Ian says.
Toasted, melty cheese perfection
Look who was watching us - A Titi monkey (Jeoffroy Tamarin). I gave him a banana!
CHEESE HAMBURGER BUNS
G00D TOAST SUBSTITUTE
These bun halves are terrific toasted. They are flattish buns and even flatter the next day, but perfect for toast! I love the toast and will deliberately make these for using as toast. You can’t tell that it is not real toasted bread; in fact, I like it more than most regular, store-bought breads for this purpose.
8 oz regular cream cheese, softened (250 g)
4 large eggs
11/8 cups Gluten-Free Bake Mix, (280 mL)
1/2 cup almond flour (125 mL)
2 tbsp grated Parmesan cheese (30 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp salt (1 mL)
2 cups grated Monterey Jack cheese (500 mL)
Preheat oven to 375°F (190°C). Line jelly roll pan with foil and grease well.
In food processor, combine cream cheese and eggs; process well on low speed. Add Gluten-Free Bake Mix, page___, almond flour, Parmesan cheese, baking powder, baking soda, vanilla extract and salt; process until thickened. Add cheese and process until incorporated.
Drop batter by rounded ice cream scoops onto prepared pan. Spread the batter out in a flattish circle (remember the bun will rise only slightly more than the circle you make, but you want them flattish for making good toast). Bake 25 to 30 minutes, or until browning on top.
Yield: 12 servings
10.2 g protein
16.4 g fat
2.9 g carbs
Helpful Hints: If you make the circle high and don’t spread the batter, then this “bun” recipe will remind you more of biscuits, I think. I do like my biscuit recipe more than this one for that purpose though. The beauty of these flatter buns is that you can horizontally slice them in half and stick them in a regular toaster. They toast up nice and crisp just like regular toast. I love them toasted with butter, peanut butter and any low-sugar preserves. For the barbecue, we place thinly sliced tomato, thinly sliced onion and cheese on a sliced, buttered bun, top with the other half and place above the grill towards the end of the time it takes to barbecue the meat. Delicious! Use a flat lifter to turn the buns. Close the lid and check on them frequently. I think this is a good toast stand-in and a good hamburger bun stand-in when done on the barbecue (for fresh, more neutral-tasting buns see page___). Slice them when fresh as it is easier than slicing them the next day after refrigeration.
Labels: Bake Mixes Baking and Breads