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murphy203

Is There A Good Hamburger Bun Out There?

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a few popular ones are  canyon bakehouse, udi's, Taffet's  bakery in Philly, pa, against  the grain another  is  Deland   which now is  supposed  to be  a gluten-free   dedicated  place.

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My advice is to avoid gluten-free bread as a newbie. Give yourself time to forget gluten-containing bread. That way you will not be disappointed!


Non-functioning Gall bladder Removal Surgery 2005

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Against the Grain is good for me.  Its made with just eggs and cheese though. Cyclinglady is right, give yourself some time to forget EXACTLY what bread tastes like and when you are healed somewhat and start tasting the gluten-free stuff... it tastes different but you wont be trying to compare it so much and you will like it much better.  The against the grain tastes NOTHING like bread, but its great for holding things :D and it is tasty in its own way.

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Canyon Bakehouse works best for me, but the local store does not always have it available. In a pinch, I use Udi's buns and grill them with a bit of coconut oil or Earth Balance on a cast iron grill.

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Canyon bakehouse is good for a multigrain bun, but my favorite is a place called Local Oven.  They have their products in a lot of restaurants all over Texas and surrounding areas.  They are just like soft white bread... absolutely worth the ordering cost.  No weird taste like some of the products that are out there that one person loves and another hates, etc.  They all come individually wrapped within the package so you can thaw just one at a time and don't have to pry them apart after they are freezer burned.  Also, their tortillas are the best gluten-free thing I have ever put in my mouth.  http://www.localoven.com/html/buy_online.php  


I am my husband's "Silly Yak Girl" :)

I was diagnosed with Celiac Disease in January 2013. I also have Lupus and Common Variable Immunodeficiency(CVID) for which I am on IVIG.

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Thanks, ladies. I love the recommendtions to wait a while before trying the gluten-free bun, makes sense!! When I get desperate enough, I'll give Canyon Bakehouse a shot, and if that doesn't work out, mailordered rolls are in my future.

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I never waited to try gluten-free bread because I was a skinny Celiac and was 20 pounds underweight at diagnosis so had to eat bread.  Never once did I compare it to wheat bread and actually, the gluten-free bread tasted amazing to me because I was not getting sick from it.  I have never once missed wheat bread.  It did not keep me from healing well, either, and I had little to no villi left at diagnosis.

 

The Canyon Bakehouse rolls are very close to that wheat crap people seem to like nowadays, only much better because it won't make you sick.  ;)   Udi's is very good too and I prepare them like someone above suggested.....brushed with olive oil and grilled on a grill pate, until crusty golden brown.  Slap a burger on that and you will wonder why people hate being gluten free!  :)

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I was a cheeseburger sub freak for as long as I can remember. I just did patty melts (a burger made with bread) since diagnosis until I happened upon Against the Grain French Bread. You get two long loaves and one cut in half is the perfect size for a burger sub. It has the crust and chewiness of a good Italian loaf but usually does seem a bit 'holey' on the inside. Personally it doesn't bother me as it gives more space for goodies. Might be worth looking for if you like subs. I also like it warmed and to just tear off pieces and munch with a good good chunk of Romano cheese. 


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

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Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

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HLA-DQB1 Molecular analysis, Allele 2 0303

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I've heard that Red Robbin sells their gluten free buns, which are wonderful, but that's 2nd hand information so I'm not sure if it's really true. It's worth checking out though!

Different RRs use different buns. The ones here bought from a local bakery until it went out of business. Not sure what they are using now.


 

 

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I use Udi's, but there is a trick. From frozen, I stick them in the microwave (hit the "add 30 sec" button). When they come out I smash them with one good blow from my hand. Then I spread with butter (yes, the real stuff) and grill in a skillet. Put anything you like on them and smile away! If husband and I are going out for barbeque (I live in the deep South. Barbeque is required eating) I don't butter and grill. I order a barbeque sandwich with no bun and assemble it myself. Good, good!

 

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I've heard that Red Robbin sells their gluten free buns, which are wonderful, but that's 2nd hand information so I'm not sure if it's really true. It's worth checking out though!

 

I've purchased buns from Red Robin before. They are very good!


~Ruth

Gluten free since 2/14/2010 after suffering a rare and serious complication from my gluten challenge

 

 

 

 

 

 

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My local groceries (I have tried two) don't carry Canyon, so I went with Udi's. Was pretty disapointed, enough to pull my burger off and eat it with a fork. The world didn't end, and I was able to skip some extra calories, so I think I'll stick with this approach for a while.

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The Red Robin in San Bernardino, CA uses a wonderful Gluten-free hamburger bun made by French Meadow Bakery/Cafe in Minnesota.  They are individually wrapped.  Unfortunately, French Meadow no longer sells their products on line to individuals, but they seem to have quite a broad restuarant clientel.  The hamburger bun that I ate at Red Robin was absolutely as good as any wheat based bun I've eaten at a restaurant.

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