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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!


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
1 serving
203.6 calories
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.


Apfelkuchen said...

These look absolutely scrumptious, will be making some at my sisters home while I'm visiting for the next three weeks, she is a diabetic, with poor control and still eats high carb, oy. I hope I can be a good influence on her and show her some of your wonderful recipes.

Jennifer said...

Oh Apfelkuchen you are a wonderful sister. Yes, please tell her about my blog and invite her to come and visit too. She can eat low-carb and still enjoy wonderful food and get better blood sugar control (so important). We eat low-carb and gluten-free, my DH and I. It's possible. Many of my favorite blog links are also to people who eat low-carb and gluten-free or at the very least low-carb. Thanks for commenting and I hope you enjoy these. They're easy to make once you have the bake mix. Make a double batch of the bake mix to have on hand and take it with you along with the recipe. Say hi to your sister from me. :)

Philis said...

Your hamburger looks better than the steak to me. Like the crusty golden look of this bun, Jennifer.

I thought the buns would have a slightly higher protein amount than the biscuits, since the almond flour ratio is higher.

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

Jennifer said...

I will check the analysis, Philis. Makes sense.

Jennifer said...

Thanks, John. That will be interesting.

Jennifer said...

Philis, you are so observant! Thanks a million for saying something. I checked my analysis again and found out I had only 2 tbsp ground almonds in the ingredient listing.

Anyhow fixed it but the surprise is that the protein content of the buns and the biscuits is practically identical, as are the carbs.

Anne H said...

YOU intrigue me.
I love the monkey just sitting there watching you.
If I could travel to meet one blogger, it would be you!
I hope if we ever do meet, we can eat these on the Barbie!

Jennifer said...

Haha. Too funny but what a nice thing to say. I can see that monkey would catch your attention being the avid photographer that you are. Sometimes they come in a troop but lately they have been coming in two's. They are fairly tame and awfully cute. The love bananas. Now the sloth that climbed the highest tree in my garden was intriguing. He is the slowest creature you can ever imagine and sometimes he hangs upside down many stories up and slooooowly scratches himself. The branches he hangs from makes me really scared that he will end up on the ground but he seems to know what he is doing. All I know is one morning when I looked out from the bathroom and he was there one minute and the next I couldn't see him! - I sent my reluctant hubby outside to look for squashed sloth! Fortunately, he had just managed to hide himself from my view.

buttoni said...

These look lovely, Jennifer! I'll be trying these for sure!

Jennifer said...

Peggy, these were my first attempt. I have a much better recipe that I will post today or tomorrow.