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gluten-free hamburger buns from Kinni-Kwik mix

16 years ago

I've read rave reviews for buns made from this mix, and plan to make some tomorrow. My only problem is that I don't have an oversized muffin tin to bake them in. Apparently this dough is quite soft, and the recommendation is to spoon it directly into a pan, and not shape like traditional yeast breads. Has anyone tried shaping it traditionally?

Thanks for any ideas. I'll be baking it one way or another, so I'll let you know how it does.

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Comments (6)

liz_h
Original Author
16 years ago
After searching the web some more, I ran across the suggestion to bake them in egg rings on a sheet pan. That should work, but I'm open to any more ideas as I only have 4 egg rings.
sushipup1
16 years ago
I don't know the mix, but my limited experience with gluten-free baking (maybe 9 months) saw that most gluten-free 'dough' does not respond at all like traditional gluten doughs, not at all. So I have less than good feelings about trying to shape like traditional buns. Try it, but have a back-up plan just in case. Like have the burgers sans buns, or just make meatloaf!
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liz_h
Original Author
16 years ago
LOL! sushipup, meatloaf sounds fine to me, but I've been asked to bring the buns to a cook-out. My hostess has been so good about catering to my food needs, that it's the least I can do. We did buy some regular buns for the other folks as a back-up.

You're sure right about g-f doughs being totally different!
annie1992
16 years ago
Liz, if you don't have enough egg rings, can you use things like tuna cans with the tops and bottoms cut out? The newer cans have those weird bottoms that can't be cut out, but some of the "store" brands still have them.

I'm afraid if you cook them on a sheet, you're going to have flatbreads. Sigh.

That said I did make Elery some bagels which got boiled first and then baked and they held their shape. So, if your package has bagel directions, maybe that would work. The texture of the gluten free bagels were more like a bun anyway.

Annie
liz_h
Original Author
16 years ago
Annie, the tuna cans are a great idea. DH woke up this morning with the bright idea to make rings from heavy duty foil. He thought my egg rings were too small anyway. We have one in the oven right now as a test.

If we like these, I'll save tuna cans for the next time.
liz_h
Original Author
16 years ago
The test bun came out just fine. When I mixed the batter for the rest of the buns, it wasn't quite as thick, so a bit of batter/dough ran out from under the rings. The texture is very much like typical hamburger buns - a soft white bread, perhaps a bit more chewy. The taste is not a whole lot different either. The Kinni-Kwik mix made a very successful product, imo. And it was very nice to eat a hamburger, for a change!

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