Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

So with summer coming I wanted to start playing with a bun recipe. I used to have one, but you get to the point that the old recipe just isn’t good enough. For the past two years, I have eaten my hamburger on a plate with a fork and knife. Although many people choose not to have a bun, I really wanted to be able to pick up my burger 🙂

So as I said, I have been playing around with the recipe. As you know I can’t have yeast, so it is more of a challenge. I did figure that if I could make Bread work then buns wouldn’t be that difficult… First try was good, but the second try was even better!

Just remember that these buns don’t have to be just for hamburgers. They can be used for any kind of sandwich that you would use a regular bun for.

Enjoy 🙂

Hamburger Buns

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

3/4 c. gluten free flour mix

1/2 c. teff flour ***

1/2 tsp. xanthan gum

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. sea salt

3 eggs

2 1/2 Tbsp. olive oil

1/4 c. water

1 Tbsp. raw apple cider vinegar

Preheat oven to 375 degrees.

Whisk together flour mix, xanthan gum, flax, baking powder, baking soda, and salt. Set aside. In another bowl, stir together eggs, oil, water, and vinegar. Add dry mixture to wet and stir thoroughly.

You can use a pan like mine that has 3 1/2 inch spots.

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You can also use 4-5 inch oven ready glass bowls.

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Drop spoonfuls of dough into greased pan. This makes  5-6  buns depending on how thick you want them.

Bake for 18-21 minutes (depending how big you are making them), or until slightly firm to the touch.

*** You can make the buns with 1 1/4 c. of the gluten free flour mix if you don’t want to use the teff flour.

Here is my hamburger with just flour mix.

Hamburger Buns

Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Gluten Free Fridays, Whole Food Fridays,

Basic Bread (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

This is the first sandwich that I have had and “enjoyed” in over 2 1/2 years! (I have had many since)

Basic Bread
I have been trying to make a basic bread recipe for over two years. I would make several loaves, fail miserably, and throw them away. (Alright, after a while I started putting it through the food processor and making bread crumbs)

I was never satisfied with the bread that I ended up with. It was the same as the frozen gluten free/ yeast free stuff you can buy in the stores.  I had truly missed the taste of yeast filled bread.

Over the last few weeks I have had many people email me asking where my bread recipe was.
Hmm… Okay, so back to the drawing board.

After making approximately ten loaves of bread this week, I have made a very decent bread. (yes I say decent because I am still yearning for yeast bread)

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I was very excited to see this bread and even more excited after I ate it.
Its light and fluffy. Such a nice change.
Possibilities are endless as to what I can eat and take in my lunch now.

Basic Bread 

1 1/2 c. gluten free flour mix
1/2 c. sorghum flour
1 tsp. xanthan gum
1/4 c. ground flax
5 tsp. baking powder
2 tsp. baking soda
1/2 tsp. sea salt

5 eggs
1/3 c. coconut oil- melted
1/2 c. water
2 Tbsp. Bragg’s apple cider vinegar

Preheat oven to 350 degrees
In a medium bowl, whisk together flours, xanthan gum, flax, baking powder, baking soda, and salt.
Set aside.
In another bowl, beat the five eggs, then add coconut oil, water, and vinegar. Beat well.
Add dry ingredients to the wet ingredients. Mix well. Pour batter into greased 5 by 7 inch loaf pan.
Makes one loaf.

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Bake for 35-40 minutes or until toothpick comes out clean.

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This bread will stay nicely wrapped in plastic on the counter for about three days.
( If it stays around that long) 
It freezes well, but you may want to slice it, then freeze it.

Makes one loaf.

 Shared On: http://poorandglutenfree.blogspot.ca/2013/04/waste-not-want-not-wednesday-25.html, Lunch Box Love

Pizza Crust (Gluten Free/ Yeast Free)

Do you miss pizza? I did…  I still can’t order it when I am out. Even if they have a gluten free crust, it would still have yeast and dairy that would make me so ill.

Believe me. Last year I decided that I would try one bite of my husbands regular pizza. I chewed that one bite ever so slowly,I thinking that everything would be fine… Was I wrong. I had such a bad asthma attack that I was sick for three days.

Now I just make many different versions of my own crusts. This is the most basic one:

Pizza Crust (Gluten Free/ Refined Sugar Free/ Yeast Free)

1 1/2 c. gluten free flour mix                                      2 eggs
3 tsp. baking powder                                                 1/3 c. olive oil
1/2 tsp. xanthan gum                                                 1/2 c. water
1/2 tsp. herbed sea salt
1 Tbsp. palm sugar

Preheat oven to 350 degrees. Mix dry ingredients in one bowl; wet in another; then add wet into dry. Mix.
Line a cookie sheet with parchment paper. Put a couple of tablespoons worth of dough onto paper, and spread around to make a flat six inch(or so) pizza crust. Makes about six of them.

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Bake for 17-20 minutes.You can either pop them in the freezer for future use or top with pizza sauce, toppings and dairy free cheese.I enjoy using Daiya Vegan Cheese.
Put back into the oven until cheese melts. I usually freeze the extra ones.

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