Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Where Do I Buy Hamburger And Hot Dog Bun Molds?


cindylouhoo

Recommended Posts

cindylouhoo Newbie

I am just beginning to follow the Gluten-free Casein-free diet for my 9 year old son because he has autism and I want to see if it helps. Where can I buy all the kitchen gadgets that are so helpful for experimenting with all these cool flours?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



GlutenGalAZ Enthusiast

I just bought the Increditble Edible Gluten Free Food for Kids book -- By Sheri L. Sanderson.

In the book she has a recipe for hot dog buns -- I have not tried it yet but... you take a 12" long strip of foil and fold it in half to 6" long then in half again to 3" long and in half again until the foil is a thick strip about 1.5 inches tall. Then you bring the ends of the foil strip together (like a paper chain) tucking one end into the folds of the other end to connect. Grease well. Shape the mold into an oblong about 2.5" wide at the center and place on a well-greased cookie sheet. ~~Home made mold.

For Hamburger Buns she suggests greased tart-sized pie tins about 1/3 full of dough.

Good Luck -- Hope someone can suggest where you can find molds :)

holiday16 Enthusiast

I posted about these a year ago for hot dog bun pans. I haven't done much with hamburger buns, but there are these cups that I've seen at krogers that might work. They're like custard cups, but bigger.

Here's a link to the thread about the bun pans:

Open Original Shared Link

Paulette

dbmamaz Explorer

I actually picked up a three-pack of mini cake pans at target a month or so ago, they worked well and i may buy more - but i've also been using chebe a lot for my son, and those dont need a pan, they can be formed on a cookie sheet.

Dyan Rookie

Bakers catalog (King Arthur) has a hamburger pan. They charge $30 for it, but they also sell english muffin rings for about 10 dollars that can be used for hambugers. They used to sell hot dog buns but not anymore. I like the foil option.

lpellegr Collaborator

King Arthur flour has lots of very sturdy baking pans in all kinds of shapes, but beware, once you're on their mailing list you'll get catalogs full of pictures of wheat-flour baked goods to drool over - I call it celiac porn!

Another member suggested getting small foil pie pans and gently bending the bottom to more of a hamburger roll shape, then washing and reusing them. Using English muffin rings or 4" round cookie cutters also works well. You might be able to bend some of the round cookie cutters to hot dog roll shape. Or do the easiest thing of all, and just eat the hamburger or hot dog with a fork and no bun. It's actually easier to pile on toppings that way. Most gluten-free rolls will fall apart before you're done eating and you'll have to do that anyway.

  • 1 year later...
nickelkim Newbie

I purchased a Muffin Top Pan from the Bed, Bath & Beyond web site that makes the perfect sized hamburger buns.

I am just beginning to follow the Gluten-free Casein-free diet for my 9 year old son because he has autism and I want to see if it helps. Where can I buy all the kitchen gadgets that are so helpful for experimenting with all these cool flours?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,232
    • Most Online (within 30 mins)
      7,748

    Cool river
    Newest Member
    Cool river
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @ellyelly! How much gluten were you eating in the weeks prior to the endoscopy?  Many people with indeterminate results had cut down or eliminated gluten from their diet beforehand.  This can lower the autoimmune response and decrease the symptoms (lower antibody levels,  reduced inflammation and intestinal damage may heal).   If you weren't eating a sufficient amount of gluten per day in a minimum of two weeks prior to the endoscopy, you may want to do another gluten challenge with repeat endoscopy. Here's an article that explains, be sure to read the comments.   
    • ellyelly
      Hi all, Such valuable insights shared here - I am so grateful to be able to read along! Thank you all for sharing your wisdom.  I (37yo female) have recently had an endoscopy to screen for celiac given a strong family history and extremely low Ferritin for the past 7 years (not responsive to oral supplements). I am awaiting celiac blood panel results (completed post-endoscopy to provide another piece of the puzzle, I think was just an accidental oversight not doing earlier).  The endoscopy results are as follows: Gastroscopy:  Stomach: Mild gastritis and one 4mm benign appearing inflammatory polyp in the body.  Duodenum: Largely normal but few shallow erosions seen in the duodenal bulb. Microscopy:  1. Sections show specialised and non-specialised gastric mucosa with increased numbers of chronic inflammatory cells within the lamina propria including occasional clusters of plasma cells amounting to mild chronic inflammation. No active inflammation, intestinal metaplasia, dysplasia or malignancy is seen. Immunostains for Helicobacter organisms are negative. 2. Sections show small bowel mucosa with normal villous architecture. A mild non-specific intra-epithelial lymphocytosis is noted at the villous tips of uncertain clinical significance. The lamina propria contains a normal population of chronic inflammatory cells. No granulomas or parasites are seen. There is no dysplasia or malignancy. Conclusion 1. Gastric: Mild chronic inflammation 2. Duodemum: Mild non-specific intraepithelial lymphocytosis with preserved villous architecture.  The GI specialist, assuming blood tests come back normal, feels it is unlikely that it is celiac given the normal villous architecture. Suggested continuing on as usual and monitoring for symptoms etc, screening with blood test if required in the future.  Worth a second opinion or does this seem accurate? Anything else I should be considering? I feel a little lost as to how to best proceed! Thanks again.  
    • knitty kitty
      @TerryinCO, Are you taking a B Complex in addition to your B12?  B 12 needs the other B vitamins to function correctly.  Celiac disease and the damage to the intestines makes absorbing vitamins and minerals difficult.  Talk to your doctor and nutritionist about supplementing while you're healing.   Are you on any medication for your Gerd?  Here is often caused by too little production of digestive juices.  Supplementing with a B Complex will help.  
    • trsprecker
      I definitely try to get those in my diet.  There is most likely a genetic component to the issues.  Thank you so much for the advice!!
    • knitty kitty
      Bless your heart!  That does make for a bumpy journey!  The Takeda ALINAMIN EX Plus really works well for pain relief.  I was surprised at how well it works.  I can't recommend it enough.  I can't tolerate aspirin nor nsaids.   Are you getting enough Omega Threes in your diet?  Healthy fats like olive oil help keep our discs and joints healthy and fluid. 
×
×
  • Create New...