2 Reviews of Gluten Free 60% Whole Grain Hamburger Buns Recipe (Or Bread)

From: Mia in Germany

On Sep 12, 2008

Finally a burger bun which doesn't fall apart when I try to bite it! When they stuck in the oven, my DH told me they smelled so delicious that he wanted to eat one strait from the oven - and he's not gluten free! I took them to the local burger shop and to the market in the Netherlands where I use to eat soused herring in a bun - first time I could do that since I'm on a gluten free diet because all the store bought "buns" already crumble apart when you slice them. I had to do some substitutions - had no gluten free oats, teff and chia seeds, so I tried brown millet for the teff, half lupine meal and half soy flour for the oats and Psyllium seed husks for the chia. This turned out very good with only one problem: All the non-gluten-free people want them, too... Thanks for sharing this recipe!

From: Chef #1400452

On Oct 12, 2009

We are in love with this bread. I didn't have any teff flour, so I simply used Bob's Red Mill GF all purpose flour in place of the rice/teff flour. Chia is a staple in our house, so I was pleased to find it in this recipe, very healthy, I forgot to grind it, but it didn't matter. I didn't have muffin top pans, so I used heavy duty tin foil and wrapped it around a 4" wide rimmed cup and placed the foil 'cups' on a cookie sheet. It worked! I use this bread to make sandwiches for my children and husband, I toast it first then make the sandwich for lunches. I love it toasted with PB spread over it. All of us agree it's the best gluten free bread we've ever had. I am under strict orders to keep making it. Thanks for the recipe!