There’s really not much to say when you have a picture like that. Okay, my thing to say is, “I want another one! Now!”

It’s been a while since I’ve had a hamburger on a bun. And, since I’ve been partially on the elimination diet with R. over the last couple months I’ve not eaten a ton of beef. So, when it was time to try out tomatoes again I went full force and had hamburgers.

This isn’t some piss poor beef either. This beef is Maui Cattle Company beef. It’s mostly grass fed and free range. I see these cows almost every day happily grinding (local term for serious eating) on the beautiful and lush Haleakala grasses. I filled the beef with horseradish, and oh man was that good. The only other seasoning was simple salt and pepper. It couldn’t get much simpler than that.

The bun recipe came from The Super Allergy Girl Cookbook. Her daughter has a series of various allergies, and you can find a news story about her on youtube and her baking videos as well.

While the smell was a little odd when the buns were hot, it dissipated as they cooled. The smell was most likely from the garbanzo bean flour. The flavor was fine. There wasn’t a lot of flavor to them at all really. However, they were the best texture I’ve had so far in a gluten-free bun. I made them a little thin this time, but I think that if I just increase the amount of batter in each one, then they’ll be right. It was really cool seeing them all puffed up in the oven. After removing them from the oven they shrink and develop the bun look.

I haven’t used the book a lot yet, but I am impressed by the ease of the making of her rolls and buns. One problem is that the binding is wanting to let the pages loose.

I will make these buns again. Check out the videos for the recipe.