Gluten Free Hamburger Buns
Our winter warm-up this past week made me realize that spring is just around the corner. Soon grilling season will commence in full force and I don’t want to suffer through another summer season eating hamburgers and hot dogs sans bun because the alternative, gluten-free buns, taste worse than eating sawdust. Over the past year I have tried a variety of gluten-free buns, and many a time I have pulled the meat off and pitched the bun in the trash bin because they are often that gross.
I recently tried Chebe Sandwich Buns, which I think their bread dough might make good calzones, but it isn’t ideal for a hamburger bun. I’m not sure if I was suppose to let the bun completely cool, but I ended up eating a stringy cheesy gooey mess. It didn’t exactly taste bad, but the texture just wasn’t right for a hamburger bun.
Kinnikinnick has some decent products, and they were amongst the first buns I taste tested when I first went gluten-free. I found their buns to always be dry, crumbly and hard, even when lightly toasted or grilled with butter. The taste could be compared to cardboard. I think that recently they have attempted to improve their recipe, but I don’t think I will ever go back to eating their buns.
Another bun I used for a while is made by Against the Grain, the makers of one of my favorite pizza crusts. They also make a french style baguette that makes a great chicken Parmesan sandwich. Up until recently they made my favorite hamburger bun. Their bread products have a tendency to get too crunchy because of the cheese, which is fine for a french style baguette, but not so great when you are craving a soft hamburger bun.
Thanks to Katz Gluten-Free I won’t have to suffer another summer without a tasty bun for my burgers. I lightly toasted my Katz Gluten-Free hamburger bun in my toaster oven, then sliced it open. I lightly buttered the bun then popped it back in my toaster oven. I wanted a slightly golden bun, and the toaster oven wasn’t cooperating so I ended up putting my bun down in a frying pan for a minute just to slightly brown the inside. This bun was so delicious and soft, slightly sweet, with no after taste. I felt like I was eating a real hamburger again. I thoroughly enjoyed every bite. The only downside to this bun is that it tastes so good I might be tempted to go back to eating more hamburgers! That would be bad for my waistline and my arteries.
Your guests to your backyard cookouts this summer will not even know these buns are gluten free, so you might as well stock up now. To promote their new buns, Katz Gluten Free is running a deal, buy 3 packs of buns, get one free. Use Coupon Code BBQ. They are so sure that you will love their buns, that they are offering a 100% money back guarantee. So what do you have to lose?
Now if Mrs. Katz could only help me with my hot dog problem. Since Kinnikinnick is the only baker of hot dog buns available for purchase in my area, and I’ve already established how horrible those taste, I’ve resorted to eating my hot dogs on Udi’s slices of bread. I’ve tried following the suggestion on The Gluten Free Survivor’s blog about using an Udi’s bagel, but I find it too messy. Katz Gluten Free should be releasing what they are calling their “Frank Buns” sometime in the near future. I can hardly wait!
NOTE: Katz Gluten Free provided samples for review purposes.
UPDATE (04/17/11): Udi’s should be releasing their gluten-free buns sometime in May. I can hardly wait for them to be in stores. Some online vendors are selling them:
Gluten Free Palace
Linda’s Diet Delights