Re: I felt a little bit nuts...

[Guest guest]

I know what you mean. I had a cinnamon raisin bun the other day and it was like heaven. In Masscyebel wrote: I have a confession to make...I felt a little bit nuts last night because I was WAY too happy to eat my first hot-dog-in-a-bun in over a year and a half last night! I didn't even eat hot dogs more than once a year at most before going GF, don't know why it was the highlight of my day, but it was.Sad, huh? :pC

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[Guest guest]

Not sad at all. You should have seen me with my first grilled ham and cheese...

[Guest guest]

The buns sound wonderful. Glad they turned out so well for you.

Your guilty pleasure is probably from having something that tastes so good resembling something that is a no-no, so you fooled your tastebuds and thought you were getting away with something !! Glad you really enjoyed it! Just something about those small pleasures that add spice to life!

:-)

I felt a little bit nuts...

I have a confession to make...I felt a little bit nuts last night because I was WAY too happy to eat my first hot-dog-in-a-bun in over a year and a half last night! The buns had turned out so perfectly that I wouldn't have known that they were GF by the taste/feel/smell! I didn't even eat hot dogs more than once a year at most before going GF, so it's not as if it was a particular favourite of mine or anything...don't know why it was the highlight of my day, but it was.Sad, huh? :pC

[Guest guest]

Speaking of buns, I wanted to say that yesterday I was grocery shopping and for some reason was looking in the aluminum pan area and came across the cutest little pot pie pans...and immediately thought they'd be GREAT for making hamburger buns. Or any kind of sandwich bun, actually.

Just thought I'd pass that little find along....

From: SillyYaks [mailto:SillyYaks ] On Behalf Of KruppSent: Wednesday, March 01, 2006 11:15 AMTo: SillyYaks Subject: RE: I felt a little bit nuts...

What buns did you make and how did you shape them??

I felt a little bit nuts...I have a confession to make...I felt a little bit nuts last night because I was WAY too happy to eat my first hot-dog-in-a-bun in over a year and a half last night! The buns had turned out so perfectly that I wouldn't have known that they were GF by the taste/feel/smell! I didn't even eat hot dogs more than once a year at most before going GF, so it's not as if it was a particular favourite of mine or anything...don't know why it was the highlight of my day, but it was.Sad, huh? :pC

[Guest guest]

What buns did you make and how did you shape them??

I felt a little bit nuts...

I have a confession to make...

I felt a little bit nuts last night because I was WAY too happy to eat

my first hot-dog-in-a-bun in over a year and a half last night!

The buns had turned out so perfectly that I wouldn't have known that

they were GF by the taste/feel/smell! I didn't even eat hot dogs more

than once a year at most before going GF, so it's not as if it was a

particular favourite of mine or anything...don't know why it was the

highlight of my day, but it was.

Sad, huh?

C

[Guest guest]

I used the same recipe that I use for my hamburger buns and the

texture is exactly like the regular glutinous ones.

I shaped hotdog sized containers out of tinfoil. I figured that I'd

see if I liked the dough as hotdog buns before I broke down to order a

hotdog pan. They turned out to be the right size and looked pretty

good, considering the tin foil.

One thing that works especially well for me with the buns is that when

I take them out of the freezer, I defrost them inside of a

baggie...not closed tightly, but it helps keep the moisture in the

buns.

My 12-year-old non-GF son thought they were great, too, so maybe I'm

not the only one who is nuts afterall

C

[Guest guest]

Are they made by Wilton? That's the kind I use...come 3 or 4 to a

package. They fit a 1/4 lb. hamburger patty exactly, so I really love

them. I should try to post a picture of the pan and the finished

hamburger buns on here...

I use the pans for so many things...one of the best investments I've

made GF-wise.

C

[Guest guest]

I ordered a pan off of EBay and I am hoping that it will work well for

the hotdogs...it would be easier than making forms each time! I have

looked at the twinkie pan, too...just seemed to be too small when I

had the pan in my hands. If this other pan doesn't work, I might

break down and get the Twinkie one, too.

C

[Guest guest]

I got the Wilton ones at Kroger...I don't know if you have them out

there in CT. The thing I like about the Wilton pans is that the sides

are more vertical than the disposable pans are, so the bun goes

straight up, rather than getting wider at the top...picky, yes, but

the asthetics of the final product are important to me (comes from

having a mother who always used the white-glove-test on me...can't

shake it!!)

C

[Guest guest]

Just what my waistline needs

C

[Guest guest]

Oh *ahem* of course they would be

C

[Guest guest]

Not sad at all! I felt that way after eating a Sylvan Farms chocolate cake with GF icing! And when I got to take communion with the low-gluten hosts! It's the little things that keep you going. Sometimes I get so tired of eating GF I could scream! That's when I bake a cake and have at it! And the ribs at Outback don't hurt, either!Dana, Gloriously GFcyebel wrote: I have a confession to make... I felt a little bit nuts last night because I was WAY too happy to eat my first hot-dog-in-a-bun in over a year and a half last night! The buns had turned out so perfectly that I wouldn't have known that they were GF by the taste/feel/smell! I didn't even eat hot dogs more than once a year at most before going GF, so it's not as if

it was a particular favourite of mine or anything...don't know why it was the highlight of my day, but it was. Sad, huh? C

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[Guest guest]

Is there a recipe for homeade gf twinkies? yum and where?

Angie

>

> ...and then you can make twinkies!! ;-)

>

> ________________________________

>

> From: SillyYaks [mailto:SillyYaks ] On

> Behalf Of cyebel

> Sent: Wednesday, March 01, 2006 11:28 AM

> To: SillyYaks

> Subject: Re: I felt a little bit nuts...

>

>

> I ordered a pan off of EBay and I am hoping that it will work well for

> the hotdogs...it would be easier than making forms each time! I have

> looked at the twinkie pan, too...just seemed to be too small when I

> had the pan in my hands. If this other pan doesn't work, I might

> break down and get the Twinkie one, too.

>

> C

>

>

>

>

>

>

>

[Guest guest]

Stop salivating all over my computer! >>

C

[Guest guest]

Hi Becky...

I have posted this recipe here awhile ago, but I have fiddled with

it somewhat since then, so here is the most recent version of it.

The instructions are written in great detail, so ignore them if it

drives you nuts! I just figured it was the best way to explain

how to replicate them if I put it all down!

I posted a link for a picture of the buns and the type of little pan

I use (by Wilton) on another thread here, but I will post the link

here, too:

http://share.shutterfly.com/action/welcome?

sid=0AaOGzVq1aMWLiA & notag=1

As well, I wanted to tell you the best way I've found for defrosting

these buns. I defrost them in the microwave, but first I put them

into baggies without sealing the bag tightly. About 20-30 seconds

later, they have basically steamed themselves and they come out nice

and soft.

************

Grandma's Buns:

2 C Rice Flour (I use white rice flour from the Asian foods section

from the Meijer grocery store)

1 1/2 C Tapioca Flour/Starch (I use Bob's)

1/4 C Sugar

3 Tsp Xanthan Gum

1/2 C dry milk powder or nondairy substitute (double it to a cup if

you are using " instant " milk powder)

3/4 Tsp salt

1 TBSP egg replacer (this is optional, but I think it makes for a

nicer texture)

2 heaping TBSP dry yeast (let your yeast sit out until it is close

to room temp, because this will facilitate a much quicker rise)

1/2 C lukewarm water

2 Tsp sugar

1/4 C shortening

1 1/4 C Hot Water

1 egg plus 2 egg whites (Before separating the eggs, I place them in

hot tap water for about 10 minutes when I first take them out of the

fridge, again so that they help the dough rise faster -- no

temperature shock to the yeast this way.)

Grease one 9 x 13 pan well with Pam or Crisco spray (I find the

Crisco spray doesn't brown as quickly, so I prefer it). For

hamburger buns I make these in little round Wilton pans, about 4 "

across, instead of in the pan...they're the perfect size then for a

1/4 pound burger patty.

Combine flours, sugar, xanthan gum, milk powder, egg replacer and

salt in the large bowl of a heavy-duty stand mixer. In a separate

bowl sprinkle yeast into the lukewarm water with the 2 tsp of sugar

added, and let dissolve and proof for 10-15 minutes. Melt

shortening in 1 1/4 C of water. Separate your eggs into a separate

bowl.

Pour shortening mixture into dry ingredients and blend on low. Add

egg and egg whites and beat a few seconds. Add the dissolved yeast

(It should be foamy by now). Beat at highest speed for 4 minutes.

IF the mix now seems impossibly soft (which has only happened twice

to me so far), slowly start adding in additional rice and tapioca

flour (50/50 mix) only until the dough reaches a consistency that

can be rolled in your hands. It still needs to be very soft,

though, or else you will end up with rocks! Mix any added flour

into the mix very well.

Grease your hands WELL with Pam or Crisco spray..you may need to

respray your hands lightly between buns. Scoop a large spoonful

into your palm and form a ball. I make 12 buns out of the dough.

Pat the top of each bun down with your fingers to about 1 " thickness

in the little pans. Let the buns rise until they are about doubled

in size. You should still pat them down when you roll them out if

you are putting them into a 9x13 pan anyhow, because this will help

them all rise to approximately the same size and keep them a uniform

thickness.

Bake in a preheated 325 degree oven for about 15-20 minutes

(sometimes I only leave them in for 18 minutes). COVER lightly

after the first 10 minutes with aluminum foil to prevent burning.

Don't skip this, or they will brown too much on top (the Tapioca

flour is what makes them brown quickly). Let them cool for awhile

in the pan before taking them out, so that they don't fall.

*******

Good luck!

C