Savory Seasonings: Hamburger Buns

In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change. This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

I avoid the following ingredients commonly found in processed foods: Monosodium glutamate, Glutamic acid, Autolyzed yeast, Hydrolyzed protein (any protein that is hydrolyzed), Calcium caseinate, Textured protein, Monopotassium glutamate, Sodium caseinate, Yeast nutrient , Yeast extract, Yeast food, Glutamate, Gelatin, Hydrolyzed corn gluten, Natrium glutamate, Carrageenan, Soy protein, Soy protein isolate, Soy protein concentrate, Whey protein, Whey protein concentrate, Whey protein isolate, Bouillon and Broth, Natural Chicken, Beef, or Pork Flavoring, Barley malt, Malted Barley (flavor), Stock, Protease enzymes, Anything enzyme modified, Ultra-pasteurized dairy products, Maltodextrin, dextrose, Cornstarch, High fructose corn syrup, aspartame, dextrates, Flowing Agents, Natural flavor, Artificial flavor, Malt extract, Malt flavoring, Pectin, Anything protein fortified, Milk Powder, Dry Milk Solids, Annatto, Gums (guar and vegetable), Dough Conditioners, Citric acid, Protease, and the word "seasonings" when it is found on a packaged food label.

Also strictly following the migraine elimination diet.

Hamburger Buns

Easy Hamburger Buns
http://savoryseasonings.blogspot.com/

1 TBSP dry active yeast
2 1/2 cups warm water
2 TBSP sugar
1 TBSP salt
5 TBSP oil
6-7 cups all purpose flour

Dissolve yeast in warm water, let it stand until foamy. Combine yeast mixture with sugar, salt, oil and flour. Let stand for 10 minutes, then mix for 8 minutes. Allow dough rise until double in size.

I like to make sure they are consistent in size, so I use a food scale. For a nice large bun, I portion 3.5 oz balls of dough, then 2 oz. for a child size hamburger. Form into a nice ball as if you were making rolls and place on a baking sheet. Then smash the rolls down with the palm of your hand. They may spring back up, so wait a few minute then smash them again. Cover with greased plastic wrap and allow them to rise for about an hour.

Bake at 350 F for 18-20 minutes (20 minutes is perfect in my oven). This recipe makes approximately (15) 3.5 oz. buns.

*****
These are soft, fluffy and perfect for hamburgers. I’ve tried several hamburger bun recipes and finally found this winner of a recipe. Thanks to my friend Kristen and Backyard Farming for this fantastic recipe!

1 comment:

Katie said...: I just found your blog and love it. We just found out that our daughter has a milk and soy allergy, and I have been trying to find good recipes. Thanks for some great ideas!; June 30, 2011 at 5:56 PM

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