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VydorScope

Backyard Burgers Fries Not gluten-free

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Bah!

Got a reply back from Backyard burgers, it has ingredents from EVERYTHING they sell. To give you and idea, the fries are on page 40 and 41!. Fries have WHEAT FLOUR clearly listed. All versions of there fries. If anyone wants the document, pm and I will fwd you the email.

Their Low Carb burger is gluten-free so long as you watch CC and topings.

Ah well. :(

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Bah!

Got a reply back from Backyard burgers, it has ingredents from EVERYTHING they sell. To give you and idea, the fries are on page 40 and 41!. Fries have WHEAT FLOUR clearly listed. All versions of there fries. If anyone wants the document, pm and I will fwd you the email.

Their Low Carb burger is gluten-free so long as you watch CC and topings.

Ah well. :(

I've never understood why companies always have to use flour when seasoning their fries. :angry:

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I've never understood why companies always have to use flour when seasoning their fries. :angry:

Yea, esply since I can not think of any good reason to do it.

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Yea, esply since I can not think of any good reason to do it.

Texture in the final product, particularly with something that's fried, even potatoes.

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Texture in the final product, particularly with something that's fried, even potatoes.

I fry my own, and never had a problem with the texture! :D

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I fry my own, and never had a problem with the texture! :D

I didn't mean to imply the texture would be bad or have a problem without it, just that it gives it a different texture, that some people might want to highlight. I'm with you... why add it? (But I'm not a huge fan of fries, so I haven't the culinary expertise to weigh the various methods. Well, except oven baked sweet potato fries. Yum!)

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The difference is the use of a single family versus a mass-serving restaurant chain.

I would imagine they have found that the average worker has less of a chance to screw the product up when they have a "crisp-enhancer" like flour in use.

Remember, these are 16 year old kids doing the frying -- you have to make it easy for the product to be consistent on a national level (or regional)...

I don't like it either, but I would imagine that is the answer...

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I guess my reply was lost when the site crashed.

tarnalberry: I knew what you ment, i was just making a comment onthe aprrent sensless ness of them doing it.

Bron: Intresting not considered that angle, could be somthing to it.

Personaly I prefer to start with with raw fresh potateos, cut them, leave skin on, and frit at 450 for like 4 or so mins in canole oil. The come out perfect every time. :)

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