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Wednesday, November 16, 2011

Artisan Hamburger Buns (Improved Recipe) (GF)



ARTISAN HAMBURGER BUNS (IMPROVED)
Great for hamburgers, tuna burgers or anything you would normally put on a bun.  This is a substantial bun and very bread-like. Slice into 3, if desired.

12 oz regular cream cheese, softened (375 g)
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
21/2 cups Gluten-Free Bake Mix, (625 mL)
  page___
11/2 tsp baking powder (7 mL)
3/tsp baking soda (3 mL)
2 cups shredded Monterey Jack cheese (500 mL)

Preheat oven to 375°F (190°C). Grease 2 nonstick muffin top pans (with 6 large forms each).  In food processor with sharp blade or in large bowl with mixer, process cream cheese.  Add eggs, olive oil and vanilla extract; process well on low speed.  In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder and baking soda. Add to cream cheese mixture and process until thickened.  Add cheese and process until incorporated.  Place 2 level ice cream scoopfuls in each form (use a spoon to scoop out the dough).  Using a frosting knife, smooth the surfaces and shape the buns. 

Bake buns in oven 25 to 30 minutes, or until golden brown.  Cool and refrigerate; keep a few out as their texture changes in the refrigerator.  Nuke refrigerated buns briefly or toast them to enjoy again.

Helpful Hints:  If you do not have muffin top pans, line a large cookie sheet with foil and grease well.  Drop the dough onto the foil.

Yield:   12 buns
1 bun
322.2 calories
14.6 g protein
26.0 g fat
6.3 g carbs 

3 comments:

Anonymous said...

Hi Jennifer! Bless you for the awesome low carb sugarfree recipes! Diabetes runs in my family genes, and I was already diagnosed pre-diabetes. I've been checking my blood sugars, and I've been on a quest to find recipes to replace all the wonderful family favorite recipes, which unfortuneately are high carb and high sugar!! My mother was a wonderful baker, but as a diabetic, she didn't know about cutting back on carbs to lower blood sugars.
When I found my blood sugar rising up to 150 2 hrs after a meal, I was very concerned that I had gone from pre to diabetes. I had a good cry after talking to a pharmacist, who said basically with that high blood sugar, you are diabetic. I cried because I love bread products, and sweets also. I was raised with those things in the household daily. I was so delighted to find you while searching the web! I have tried several of your recipes,(pizza crust, peanut butter thumbprint cookies, etc.) and being very, very pleased! I do have a question for you on the low carb wheat bread; I wondered if there is any other things I can add to the bread recipe to improve the flavor? The bread was the only disappointing recipe so far. But I'm sure there is something else to improve on the taste of it. Any suggestions would be greatly appreciated! I am used to eating like 12 grain breads with lots of flavor. But I am thankful you've come up with a low carb version of bread! At least I don't have to give up bread altogether! Thank you for posting many of your recipes. I am 59, and my husband is disabled, so we live on SSI limited budget. I plan to buy your books when I am financially able to! You are a delightful person! Thank you so much, you have given me courage that I don't have to have a boring bland eating lifestyle and can control my blood sugars!
Thank you again!
Charlene
BravWarior@hotmail.com

Jennifer said...

Do you mean the Wholegrain Bread? If you go to lowcarbfriends.com and the Recipe help and suggestions room. Look at the top of the screen for the Recipe Room Sticky Threads - click that then look for the "Good Bread" thread and you will find many suggestions in there. I think what you are tasting is perhaps the vital wheat gluten; not that great unfortunately. It has a "taste."

Jennifer said...

P.S. Charlene, just wanted to say THANK you!! What an amazing story you have and I'm happy it has a happy ending or should I say new beginning. Definitely it is a different lifestyle, but it is even more enjoyable than the previous lifestyle that was making us ill. Just eating out is sometimes a challenge, but I've been known to pack my little dessert and take it with me. I ask for a low-carb, sugar-free and gluten-free dessert and if the restaurant has no such thing, they surely will not mind me bringing out my dessert. However, I rarely do that anymore. I go home for dessert if I want it. :)