I mixed up a recipe for bagels about 6 months ago, but never made them. As with other mixes, it was just sitting in the refrigerator, waiting for me to do something with it.
Yesterday as I was looking for something to cook for dinner, without going to the grocery store, I saw the package of mix. At first, I was going to try to make bagels, but remembered the disaster the first time I attempted to make some.
There was no need really to make bagels, as I have two packages of UDIs (fridge and freezer). So, I thought, why not just make the dough, spread it in my ‘fabulous’ muffin top pan and see what happens.
As I finished the dough, spread it in the greased pan….. I thought uhmm, why not sprinkle some sesame seeds on top?
I discovered that my combination George Foreman oven works great for letting dough rise. It is not large enough for the muffin top pan. So I had to improvise for something to cover the pan without disturbing the rising dough. I have some of those large storage containers that are really old. After trying a couple, found one that fit perfectly.
I was so excited to see the dough rising under the container, decided to warm the oven a bit and slide it into the oven to allow it to rise. The dough was progressing beautifully, so I had to take it out carefully with the top intact to allow the oven to heat up.
It seemed like forever for that oven to heat to 375F, so I carefully slid that pan in at 355F and let it continue to rise a little. I was standing peeping thru the glass as the buns rose, like a kid peeping thru a candy store window!
When they were all puffed up, I had to tell myself to take a break and let the bread bake! So I took about a ten minute break to unload the camera of the pictures I had been taking.
The buns were quite puffed up with a crispy outer and soft inside. Wow, was I pleased!
Well, if you want to try your hand at making a gluten–free hamburger bun, try this one: Gluten-Free Hamburger Bun. This will make ‘real’ hamburger buns that are larger than mine.
I was so excited about the success of the buns that I had to pull the Canyon Bake House bag out of the freezer for a compare!
Doesn’t this look good for gluten-free? Now to find something to place on the bun…..maybe a turkey burger??
I will definitely try this again! They taste good too!
The difference between making gluten-free bread and wheat bread is in the method.
- · Gluten –free bread has to be ‘beaten’ with the paddle rather than the dough hook. If you have a good heavy hand mixer, you can use it too. The dough will eventually kill the hand mixer because it really needs a heavy-duty mixer.
- · All of the dry ingredients are mixed together. All of the wet ingredients are mixed together. The wet ingredients are added to the dry ingredients and mixed.
- · The dough is scraped into the baking container and shaped with a wet spatula or damp hands. I prefer using a spatula, dipped in water with the extra water shaken off.
- · You get one chance for the bread to rise. There is one rise only. No punch-downs, no second rise.
If you are lucky, you will have success. I do recommend buying a muffin top pan.
My motto is “baking gluten-free bread is a crap-shoot”. It is kind of like Forrest Gump says, “life is like a box of chocolates you never know what you're gonna get”
Lately, I have had more successes than failures.