Jump to content

  • 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

Is There A Good Hamburger Bun Out There?

murphy203

Recommended Posts

murphy203 Rookie
murphy203
Posted

I guess I can live without a hamburger bun, but I don't want to!  Does anybody have a recommendation?  Thanks

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

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.

cyclinglady Grand Master
cyclinglady
Posted

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!

etbtbfs Rookie
etbtbfs
Posted

gluten-free restaurants around here use the hamburger bun from canyonglutenfree.com (Loveland, CO)

MycasMommy Enthusiast
MycasMommy
Posted

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.

Ginsou Explorer
Ginsou
Posted

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.

LauraTX Rising Star
LauraTX
Posted

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.  Open Original Shared Link  

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

Celiac.com Sponsor (A8-M):


murphy203 Rookie
murphy203
Posted
  • Author

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.

Gemini Experienced
Gemini
Posted

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!  :)

ravenwoodglass Mentor
ravenwoodglass
Posted

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. 

CK1901 Explorer
CK1901
Posted

Udi's hamburger buns are relatively inexpensive and widely available. I like them! They're big and fluffy and stay together for the most part.

 

Schar also makes a roll that's pretty good.

mindbodyspirit7 Newbie
mindbodyspirit7
Posted

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!

kareng Grand Master
kareng
Posted

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.

mbrookes Community Regular
mbrookes
Posted

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!

 

I have no idea why this is underlining and I don't know how to correct it. Just ignore it. I do.

BlessedMommy Rising Star
BlessedMommy
Posted

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!

cjd0321 Newbie
cjd0321
Posted

I liked Udi's, but they are the only brand I've tried so far.

murphy203 Rookie
murphy203
Posted
  • Author

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.

icelandgirl Proficient
icelandgirl
Posted

I like Canyon...but no one on my family does. My husband hasn't found one he likes...so he eats it without a bun now.

  • 2 weeks later...
ThunderChickenCoasttoCoast Newbie
ThunderChickenCoasttoCoast
Posted

I guess I can live without a hamburger bun, but I don't want to!  Does anybody have a recommendation?  Thanks

I highly recommend Udi's products. They are THE best gluten-free, dairy-free, and have the best taste and texture of any bread products out there.

ThunderChickenCoasttoCoast Newbie
ThunderChickenCoasttoCoast
Posted

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

I did not know that Red Robin made gluten-free buns. Do you call them and order the buns?

kareng Grand Master
kareng
Posted

I did not know that Red Robin made gluten-free buns. Do you call them and order the buns?

 

Many of them use Udis buns.   Some use other, locally made buns.

  • 2 weeks later...
heliosue Apprentice
heliosue
Posted

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.

murphy203 Rookie
murphy203
Posted
  • Author

I finally found Caynon Foccaccia at Whole Foods and it was DELICIOUS!!  I can't explain how much I enjoyed dipping it into some olive oil and herbs after lo these many weeks gluten-free.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    2. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      Better to know late than never, and it is too bad they did not test you for it earlier!
    4. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      how much gluten do I need to eat before blood tests?

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after eating them. If it happens a few times after eating the same foods- I cut back...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.