Comments on: Hamburger & Hot Dog Buns (or Gluten-Free Beer Bread) http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/ Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour. Wed, 22 May 2013 18:59:59 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Jacquie http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-40663 Jacquie Fri, 19 Apr 2013 20:22:06 +0000 http://blog.julesglutenfree.com/?p=46#comment-40663 OK – this should be it…a report on my latest loaf, just in case all this is helpful to folks.

I tried sprinkling the yeast evenly over the top of the mixture. I did NOT get the highly center this time … but I did end up with a slightly fallen top. Still delicious mind you, but of my several experiments, I think I will stick with putting the yeast in the center as that produced the result closest to what I am looking for.

To be honest – I would not even worry about it at all, but my mother in law always points out that the top is sunken. So…my plan is to make a traditional loaf for her and a Jules loaf for me.

I know…I shouldn’t be using my bread machine for gluten bread, but I do not have celiac disease, so I need not be totally GF.

Thanks again for the help! This is the yummiest bread recipe I have found!!

]]> By: Jules http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-40635 Jules Thu, 18 Apr 2013 16:04:36 +0000 http://blog.julesglutenfree.com/?p=46#comment-40635 Hi Jacquie – I think you’ve just figured it out! Since you’re using a bread machine, the raised circle is almost certainly an indication that the yeast is not being as evenly distributed as it could be. Bread machines are great, but they don’t mix as well as a stand mixer, for example. I often “help” my bread machine a little by using a rubber spatula to stir everything up better during the mixing process. Sprinkling the yeast around might help, as well. Additionally, if the yeast is concentrated in one area, that area will get more rise than the rest, often rising too fast, which can cause some collapse. So I think the combination of things you’ve already done, along with this yeast fix, should have you well on your way to wonderful GF loaves!
I’m so excited that the food pantry will benefit from your pantry clean-out! I advocate for doing that when folks go gluten-free, but certainly when you find something you like and want to stick with it, the food pantry will be the lucky recipient of your other mixes. And I’m truly glad that you have found a solution that makes you happy! Glad we could figure it out together! :)

]]> By: Jacquie http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-40608 Jacquie Tue, 16 Apr 2013 20:28:41 +0000 http://blog.julesglutenfree.com/?p=46#comment-40608 Thank you so much for getting back to me so quickly. I

just finished another loaf, being careful to use the same measurements exactly as I did the first time. I am out of ginger ale – so I used club soda and added the honey as advised. It just finished baking a little while ago, and I checked the temperature. It was 210 degrees. This time I let it cool down in the pan to avoid turning it over on its top, which could have contributed to my problems. The top has sunk only a tiny bit this time.

The center of the top is quite raised, with a slightly sunken trough around it. All three times have resulted in a raised circle in the middle (which eventually sunk a lot in the first 2 – but not nearly as much this time.) I wonder what causes the raised circle? It is in about the location where I put the yeast. I am used to making a divet in the flour and putting the yeast in the divet. Should I sprinkle the yeast evenly over the top of the batter instead? What do you think?

I am overall extremely happy with this loaf. So much so that I am donating my other bread mixes to the food pantry and have just ordered 3 more pounds of your flour. So glad that you offer free shipping on 3 or more pounds. I will be a regular customer!!!

]]> By: Jules http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-40592 Jules Tue, 16 Apr 2013 02:40:03 +0000 http://blog.julesglutenfree.com/?p=46#comment-40592 Hi Jacquie – using almond flour instead of dry milk powder is a pretty decent substitution, but sometimes subs can affect the outcome. More likely it’s the bread machine not cooking the bread long enough or the temp is off enough to set things awry. I’ve had enough bread machines and made enough loaves to tell you that it’s often the cause of the problem. Are you testing the bread with an internal thermometer to be sure the bread is totally cooked before removing the loaf? It should read 205-210F before you remove it. Some bread machines will let you add time if it’s not cooked; others you have to start a just bake cycle afterwards … and still others you have to take the loaf out and put it into a preheated oven to add time. The thermometer will be a great tool in helping you find out what else to do. The top collapsing and any rubbery parts at the bottom of the loaf indicate to me that it’s just not done cooking. Any other subs you used? That can sometimes be the cause. Read my post on baking with a breadmaker for more tips. I’m glad the taste was what you were looking for – it should be fairly easy to fix the other part to get it where it needs to be!

]]> By: Jacquie http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-40589 Jacquie Mon, 15 Apr 2013 23:24:28 +0000 http://blog.julesglutenfree.com/?p=46#comment-40589 I have used this recipe in my bread machine twice. The first time, the top collapsed, but it tasted delicious. The second time, I reduced the amount of rapid rise yeast to 2 tsp. because I read online that a collapsed top means the yeast needs to be adjusted down. It still collapsed, and it did not bake well either as the bottom is “gluey”. I plan to go back to the first very yummy version. Any ideas on the collapsing top? I use almond flour instead of dry milk. It tastes amazing and makes me feel like this is the multi grain bread wheat breads I used to love. Hope you can help!

]]> By: Jules http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-39654 Jules Sat, 16 Mar 2013 16:52:14 +0000 http://blog.julesglutenfree.com/?p=46#comment-39654 Wow Sandi, you ask a great question! And now you have me curious – I may have to go try my bread mix with beer to see what happens! If you try it first, I would say (lucky that you’ve made it the “regular” way already to compare) that you may need to add more or less beer to get the dough to the proper consistency. Use your instincts and take good notes to see whether you think you’ve added enough or too much when you are done. Please let me know how your experiments go, in case you make it before I do! :)

]]> By: Sandi http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-39562 Sandi Fri, 15 Mar 2013 17:52:25 +0000 http://blog.julesglutenfree.com/?p=46#comment-39562 I would like to use the Jules Bread Mix but was wondering if beer could be added to that recipe for the hamburger buns using the mix. How would I alter the recipe using the mix to do that?
I did make bread with the Jules Bread Mix and it was lovely. My grand daughter was home from college and went crazy over it!

]]> By: Jules http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-38933 Jules Tue, 26 Feb 2013 14:32:29 +0000 http://blog.julesglutenfree.com/?p=46#comment-38933 Wonderful, Jen! You sound like a baker after my own heart, trying all these recipes! Have fun!!!

]]> By: Jen http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-38920 Jen Tue, 26 Feb 2013 03:17:43 +0000 http://blog.julesglutenfree.com/?p=46#comment-38920 Just tried this recipe in the breadmaker as bread- used club soda in it; YUM! (i have also tried the choc chip cookies, pancakes/waffle recipe, peanut butter pie recipe-ALL GOOD!)

]]> By: Jules http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/#comment-38159 Jules Thu, 31 Jan 2013 22:21:22 +0000 http://blog.julesglutenfree.com/?p=46#comment-38159 Hi Kelly-Anne, I am not overly familiar with the blends available in the UK, but I know you can find suitable ingredients to make your own blend. I give several alternatives and a recipe to make your own in my newest cookbook, Free for All Cooking. I would suggest finding the ingredients and making a good blend yourself until you can get ahold of a sold pre-mixed blend. Hope that helps!

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