Bacon Cheeseburger Buns Trial: Gluten-free, Dairy-free, Nut-free
Years ago, I made the original allergy-full recipe for Bacon Cheeseburger Buns from Taste of Home for my friend. She raved about them then and asked for the recipe. She still raves about them today, and says she makes them at least once a month. So, recently, I started craving them, and decided to try making them Joseph-safe.
I used the gluten-free crescent roll dough I’ve been perfecting instead of the regular dough with the recipe, and topped it with Daiya cheese instead of Velveeta.
First prepare the dough. Proof the yeast by stirring it into the milk with the sugar. Let sit for ten minutes. In a mixing bowl, combine eggs and oil, then add GF flour, xanthan gum, salt, and sweet rice flour. Add milk mixture, and beat well for at least a minute.
Scoop dough together into a ball, then let rise for 1 hour
Meanwhile, (seriously, start this as soon as you’re done with the dough. It takes awhile, especially if you haven’t diced the onion or bacon ahead of time) cook bacon in a large skillet. Remove with a slotted spoon to paper towel. In a dutch oven, cook beef, onion, salt, and pepper, until beef is no longer pink and onion is tender. Stir in bacon.
Punch dough down and roll it out into a rectangle about 6″ x 8″. Cut into 3 squares. Spoon about 1/4 cup filling in the middle of each square. Top with Daiya cheese.
Fold corners together and press to seal. Bake at 400 degrees F for about 10 minutes, or until light brown. Serve warm with ketchup or barbecue sauce if desired.
Bacon Cheeseburger Buns
Adapted from Taste of Home
Gluten-free, Dairy-free, Nut-free
- 1/4 cup coconut milk
- 1 1/2 teaspoon yeast
- 1 Tablespoon sugar
- 1 egg
- 1 Tablespoon canola oil
- 3/4 cup + 2 Tablespoons brown rice flour blend
- 2 Tablespoons sweet rice flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 pound bacon, diced
- 1 pound ground beef
- 1/2 onion, diced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Daiya cheese
Heat milk in the microwave for 30 seconds to make it warm. Add sugar and yeast, then let sit for 10 minutes. In a mixing bowl, combine egg and oil. Add brown rice flour blend, sweet rice flour, xanthan gum, salt, and milk mixture. Blend for over a minute until well mixed. Scoop dough together, and let rise for 1 hour.
Meanwhile, cook bacon in a large skillet. Remove to paper towels with a slotted spoon. In a dutch oven, cook beef, onion, salt, and pepper until no longer pink. Stir in bacon.
Roll dough into a 6″ x 8″ rectangle. Cut into 3 squares. Spoon 1/4 cup filling in the middle of each square, and top with cheese. Bring corners of dough together and pinch to seal. Bake at 400 degrees F for about 10 minutes, until light brown. Serve warm with ketchup or barbecue sauce.
Dough makes 3 buns. Filling makes 12 buns.
This recipe is featured (with equal ratio for dough and filling) in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
This is still a good recipe, and I was surprised at how well the gluten-free dough held up. Joseph really liked them, though he could only eat half a bun in one sitting. I’m enjoying the leftover filling on top of toast with cheese. I’d definitely do this again.