Steve Freides wrote:
> ImStillMags wrote:
>> I'm curious as to how they tasted, what the textue was like, etc.
>> Gluten free stuff is so expensive I can't see wasting money on
>> something I won't eat.
>> But it certainly would be nice to have a sandwich or a hamburger with
>> a bun again.
> Pretty good for gluten-free, so-so but still edible, e.g. I'll eat it if
> we're out of something and it'll save me a trip to the store - e.g., a
> burger roll.
Agreed. Udi's is available at some of the groceries I go to like
Woodmans. The smaller specialty brands that are better I normally can
only find at specialty health food stores like Fruitful Yield.
The brand I'm not impressed with is Ener-G or some similar cure spelling
variation on energy. Their rice based buns and bread a texture like
dust but the flavor is not as good as what I imagine dust tasting like.
Sandwich - Have you experimented with the parameters of your
intolerance? If you are okay with rye there are breads that are made
with all rye no wheat that are very good. I have this option.
Bun - I say the other ingredients of the burger have enough flavor that
as long as the bun holds together somewhat while I'm eating it a bun
that actually has any flavor is nice to have not mandatory. It's easy
to exceed that at home by toasting Udi's gluten free bread but while
eating out I'll take the gluten free products I can get.
