Manufacturers are introducing more gluten-free products to meet the demand of those with celiac disease or gluten intolerance. Gluten-free buns, including hamburger, hot dog, and pie buns, are available from various companies, and there are also recipes for homemade buns. Alternative flours and stabilizers are used to replicate the texture of wheat-based flours. Some gluten-free baked goods are only available online, and lightly toasting gluten-free buns before adding toppings can prevent them from becoming soggy. Cookbooks and websites offer recipes for gluten-free buns, which require a more fluid dough and can be baked in English muffin tins or egg rings.
Gluten-free buns are just one of many new products being introduced by manufacturers that are responding to public demand for more gluten-free foods. There are many types of gluten-free buns on the market, including gluten-free hamburger buns, gluten-free hot dog buns, and gluten-free pie buns. For bakers who like to make their own gluten-free buns, there are myriad recipes that promise lighter, moister bread. This is a huge improvement over the heavy, dry, gluten-free crumble buns these types of recipes may have produced in the past.
Many people are unable to digest the proteins in wheat, barley and spelled called gluten. These people have been diagnosed with celiac disease or gluten intolerance, both of which require complete abstinence from any gluten-containing products. While there are many other flours that can be used to make breads and buns, it is difficult to duplicate the texture of wheat-based flours due to the elasticity gluten provides. Many companies have appeared since the 1980s and 1990s making gluten-free items, such as breads, pastas, and focaccias. They use alternative flours made from seeds, legumes and grains to create their products and add stabilizers and texturizers, such as xanthan gum and tapioca flour, to achieve an existing texture.
There are a few companies, mostly based in Europe and the United States, that produce gluten-free hamburger buns and hot dog buns. These products can be found online and in many health food stores and grocery stores that carry a health food department. It’s easy to find gluten-free burgers and hot dogs in most metropolitan areas.
Some gluten-free baked goods are harder to find and are usually only available online. This includes at least one company that makes gluten-free sub sandwiches baked from cornstarch, rice flour and psyllium seed husks. Another company makes gluten-free hoagie rolls available through online retailers. There are also companies that produce gluten-free mixes for making buns, rolls and buns.
The best way to eat a gluten-free sandwich is to lightly toast it before adding toppings. The flours in gluten-free sandwiches tend to result in a soggy bun when introduced on toppings and sandwich toppings. One company has partially solved this problem by introducing a more multigrain sandwich product. The denser texture resists soggy better than buns made with finer ground flours.
For those who enjoy gluten-free cooking, there are many cookbooks and websites dedicated to gluten-free cooking. Many recipes are available for gluten-free burgers and hot dog buns. These recipes call for a blend of different gluten-free flours and texturizing ingredients, like xanthan gum and arrowroot.
Gluten-free bun recipes usually produce a more fluid dough than one made with wheat flour. Some smart cooks use English muffin tins or egg rings to keep the dough in a round shape as it rises and bakes. Another tip is to let the bun dough rise in a hot oven before baking. Like their commercially manufactured counterparts, freshly baked gluten-free buns need to be eaten quickly or frozen for later use, as they don’t store as well as baked goods made with wheat flour.
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