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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)
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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