ARTISAN SESAME HAMBURGER BUNS
Great for hamburgers, tuna burgers or anything you would normally put on a bun. This is a substantial bun and very bread-like. This is a fairly neutral-tasting bun and is based on my sandwich bread recipe. We love it! See the helpful hints as to why I gave alternate amounts in two spots.
These buns keep my husband satiated for hours. He typically has only one at a sitting but even if he has more, there have been no adverse consequences on his weight loss. At the same time, I have also lost weight eating my gluten-free baked goods. I have always lost weight with difficulty but this time it's been a breeze. :)
Hope this recipe will make life even more enjoyable on a low-carb and gluten-free diet. Remember the glycemic load is what counts, not just the individual glycemic index or carb count of individual ingredients. My Splendid Gluten-free bake mix is quite low in carbs and quite acceptable in most recipes. Obviously it is not for people on Induction but for people following a more moderate low-carb diet, which is what I prefer due to hypothryoidism. Going too low-carb, I don't feel well and I can't keep it up for long. At any rate I am almost at goal weight, so I lose easily on this bake mix and my husband who is truly intolerant of wheat and gluten is losing weight very nicely and should soon be at goal. The total carbs per serving is what counts and ask yourself, does it have wheat or gluten in it? The wheat or gluten is what keeps those of us intolerant of it hungrier and less successful on a low-carb diet. The small amount of oat flour in my bake mix has been proven to be heart healthy (helps reduce cholesterol) and is far from the wheat family. It does not have the same properties and is gluten-free (only in facilities that also process wheat can some contamination occur, but usually it is very small and fine for those of us who are merely intolerant.) If you have Celiac disease, then use the certified gluten-free oat flour from Bob's Red Mill or use an alternate gluten-free flour.
How do you like the hamburger meal? That was my hubby's meal the other day. The Crispy Potato Skins are here on my blog. They make a great substitute for fries. I didn't picture the diet coke I gave my hubby as well. There was one thing seriously missing and dear hubby picked up on it. Can you guess what it was?
The BACON!
Please see another version of this bun below. It is possibly an improved version of this bun, although both are nice in my opinion.
How do you like the hamburger meal? That was my hubby's meal the other day. The Crispy Potato Skins are here on my blog. They make a great substitute for fries. I didn't picture the diet coke I gave my hubby as well. There was one thing seriously missing and dear hubby picked up on it. Can you guess what it was?
The BACON!
Please see another version of this bun below. It is possibly an improved version of this bun, although both are nice in my opinion.
12 oz regular cream cheese, softened (375 g)
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix*, (560 mL)
1/4 cup almond flour, OR* (60 mL)
almond meal
11/2 tsp baking powder (7 mL)
3/4 tsp baking soda (3 mL)
2 cups shredded Monterey Jack cheese (500 mL)
Glaze:
1 egg white
1 tsp water (5 mL)
Toasted Sesame Seed Topping:
3 tbsp sesame seeds, toasted (45 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, almond flour, OR almond meal, 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.
Glaze: In small bowl, whisk egg white and water really well with a fork. Using a pastry brush (or clean paint brush used for kitchen purposes), brush the tops of the buns (being careful not to go over the circumference). Repeat once more.
Toasted Sesame Seed Topping: In dry nonstick pan, toast sesame seeds over medium heat. Stir while toasting and keep an eye on them as they burn quickly. Sprinkle buns with toasted sesame seeds.
Bake 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: *Use 2 cups (500 mL) Gluten-Free Bake Mix and 1/2 cup (125 mL) almond meal, OR almond flour for a slightly lower carb and lower calorie bun and make 2 extra buns (14 buns). If you do not have muffin top pans, line a large cookie sheet with foil and grease well. Drop the dough onto the foil. Proceed as above. You can slice these buns into 3 pieces for toasting.
Yield: 12/14 buns
1 bun/alternate amounts*
323.2/277.8 calories
14.6/12.6 g protein
26.2/22.7 g fat
6.0/4.8 g carbs
For other great Low-Carb, Gluten-Free
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These buns were made with spreadable cream cheese. You can also leave the grated cheese out of the buns. They will rise a little less, but not much, and they will be more tender; more like a soft bun. You can slice them in three rounds and fry in bacon fat and serve a round or two with your omelet. Gosh, it really tastes like bread and you don't miss it one bit! You do this EVEN while dieting strictly - believe me! Ian and I do intermittent fasting...we typically skip breakfast or supper and don't snack when we're dieting. Some people have to give their bodies the idea that there is no incoming food for a while...so raid the fat stores. This is not true for everyone though. Everyone is different!
These buns below were made with regular cream cheese (they do rise a bit more, but I think I like the taste of the ones made with spreadable cream cheese a little more.)
ARTISAN HAMBURGER BUNS (IMPROVED)
Great for hamburgers, tuna burgers or anything you would normally put on a bun. I like to serve them as open-faced buns (toasted they are great as well) - each with toppings and eat them with a knife and fork. This is a substantial bun and very bread-like. Slice into 3, if desired. I love them sliced in three and buttered (using my Healthy Butter - spreads like margarine from the fridge) with fruit spread and sometimes grated cheese or peanut butter. I often make these buns for us. I also have a Jiffy bun that's very easy if you only want one or two buns and want one or two in a hurry. Now you can butter and wrap one of these and put it in your purse and you can go to your favorite fast food restaurant, order a burger without the bun and use this instead. These should freeze well, but since they keep well in the refrigerator for over a week, we haven't actually put it to the test. We use them instead of bread - slice and toast for breakfasts, etc. We have a wide-slot toaster that works well. Actually it's quite a fancy toaster that we bought in America. We can't find them here. There are 4 wide slots - like a double toaster. Refrigerated buns can be reheated in the microwave oven to be like fresh from the oven, or just leave them out to come to room temperature.
NOTE: You can use Bake Mix #2 with gelatin...no problem! You would use 1 1/2 tsp unflavored gelatin. The two bake mixes seem to be fully interchangeable which is handy!
12 oz regular cream cheese, softened (375 g)
(to save money, use spreadable cream cheese in the big tubs)*
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
11/2 tsp baking powder (7 mL)
3/4 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 1, baking powder and baking soda. Add to cream cheese mixture and process until thickened, about 1 minute. 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 or regular 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 parchment paper or foil and grease well. Drop the dough onto the greased parchment paper or foil and shape.
*Spreadable cream cheese in the big tubs are available at stores like Costco or PriceSmart.
Yield: 12 buns
1 bun
322.2 calories
14.6 g protein
26.0 g fat
6.3 g net carbs