I was recently alerted to this recipe by Carolyn on the Delphi Celiac forum. I’m not sure where it originally came from, but she found it on RecipeZaar. It is basically no-carb, which is great for my current predicament (failed first round of gestational diabetes testing). The RecipeZaar poster says it tastes like a whole-wheat bun. Quite frankly, I can’t even remotely recall what whole wheat tastes like (or any wheat, for that matter). I think it is a little eggy tasting, but I don’t think you would taste it with a hamburger (I’ll try tomorrow). It made a good peanut butter sandwich, though if I was going to make one specifically for a sandwich, I’d use a slightly larger bowl (more surface area = less height). I used a 2 cup Pyrex bowl.
I intend to spend some time experimenting with this recipe this week. I would like to see if I could use less butter, because it feels a little too oily for me. I will also try adding various flavors to the bread.
Microwave Hamburger Buns (from RecipeZaar)
Ingredients:
2 Tbs melted butter
1/2 pinch of salt
1 egg (I used large, though the recipe said extra large)
4 Tbs flaxseed meal
1/2 tsp baking powder
Mix all ingredients together in a microwave-safe bowl or container, and microwave on high for 1 minute or until center is set (it will get larger in the bowl). Let set in bowl for one minute, then turn onto a cooling rack to cool. When it is cool, slice through the middle with a bread knife.
Please let me know if you make any modifications or variations that you really like. 🙂
Comments
10 responses to “Microwave Hamburger Buns”
Tonight I did this with
2 T. Promise Spread melted
2 T. GF baking mix
1 large egg white
2 T. Flax seeds
1/2 t. baking powder
1/2 pinch salt.
I thought it was a little oily. I think next time, I’ll use 1 T. Promise and one whole egg….more protein that way.
I used 1 TBSP of Olive Oil instead of Butter. I think it worked well. I might try to use a food processor and grind some walnuts to add to it.
This is really good if you do 1/2 flax and 1/2 oat flour (or ground oatmeal). I make mine in my blender, as i don’t process flax very well unless it is ground.
My wheat allergy was diagnosed via scratch test back in 2004 (not celiac). The whole flour blending scared me away from baking without a mix for years. Now that I’m at home with my little one all day, I’ve decided to try a few things, and was thrilled to find something so simple and hassle-free. I used 1 TBSP of Smart Balance, 1/4 C Egg Beaters, and the extra TBSP of brown rice flour (I did the rice version since it’s all I had, and your son enjoyed it). I usually use apple sauce in place of some of the oil in a lot of mixes, and I think I’ll try adding some next time, since I’d also like a touch of sweetness. Stiles idea about the walnuts also sounds great.
I can’t wait to try more ideas.
Thanks for your site, and good luck with your little one!
Hi Cassnadra,
I came across these last night as I was figuring out which of your recipes I was going to make as my adopted GF blogger, and they were a hit when I made them last night. I posted my version of the recipe here:
http://gfcfexperience.blogspot.com/2009/05/gfcf-review-experience-easy-microwave.html
Can’t wait to try the Adopt a GF Blogger recipe I chose!
Thomas
This looks great! I will try this tonight but I think that I will brush it with egg wash and top with sesame seeds!
—I know this is an old post — but I just found it—I totally rearranged this and it turned out ok
1 Tablespoon margarine
2 Tablespoons cornstarch dissolved in 1/4 cup nondairy milk
2 Tablespoons sorghum flour
2 Tablespoons almond flour
1/2 teaspoon baking powder
I followed all the original directions
turned out yummy
ty for the recipie 🙂
I’m glad you liked it, Nikki! I had tried doing it with different flours, too, and generally had good results. Enjoy!
Hi There,
This looks like a recipe Roben Ryberg would have done in her book ¨Gluten Free in 5 Minutes.¨
Tina
This recipe was, I think, a catalyst to encourage her to pursue the idea of the microwave cookbook. If I recall correctly, she didn’t like the taste of this recipe much and played with it for awhile.