Monday, April 11, 2011

Baking with office supplies

The last time I made hamburger buns I had a hard time shaping the tin foil to bake them in. The buns ended up rising a little high and were kind of hard for the kids to eat. Although they managed. I found a perfect sized form to make the tinfoil molds in the office supply section of the local dollar store. I formed six baking cups around this little desktop stuff holder and sprayed the inside of each tinfoil cup with non-stick baking spray.
I made a loaf of GFCF bread and another batch of GFCF bread dough for the buns. I divided it between the 6 tinfoil molds and let everything hang out in a warm, moist, dirty oven.
After about an hour I brushed egg white on the top and sprinkled sesame seeds like I was the sesame seed fairy.
They baked up golden brown and were the perfect size and shape for tomorrow night's BBQ sandwiches.
I just hope nobody gets into them before tomorrow night.


  1. I've been meaning to ask you but never get around to it, do you always let your dough rise in the oven? I can never seem to get anything to rise! Maybe that's why? I never did get the hang of the gf/cf bread (even the mixes!) and I tried again a few weeks ago with a mix I found in the pantry and it was the same old story, it was dense and icky. Is the oven on while they're in there?

  2. looking delicious - better keep an eye on them. Hope Starbuck is feeling better!

  3. Steph,
    I do let things rise / proof in the oven. The oven isn't on but it's warm (I turn it on and then off to warm it up at little.) The water at the bottom of the oven was boiling before I put it in there. It gives the oven some humidity. Normal bread isn't nearly this fussy about rising conditions but the gluten free bread seems to be.

    That said, GF bread is still denser. It still doesn't taste like regular bread or buns, but it isn't too bad...especially for folks that are craving hamburgers!

    I've used GF bread flour mixes and I'm experimenting with my own recipes as I go along. This bun recipe is actually from Pamela's GF bread flour mix. You just add yeast, warm water, eggs and oil.

    When something doesn't turn out great, just look at it as a learning experience. I've had lots of learning experiences. :-)

  4. Drool-ing...

    Those look so delicious--You are a great cook!



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