Made with Tapioca Rice
www.kinnikinnick.com
In the wake of the Fourth of July weekend, I’ve been to several barbecues in the past few days, and the delicious food is undoubtedly still on my mind. Barbecuing gluten-free can be easy — there are the kebabs, the chips, the corn on the cob! But it can be difficult — we’re forced to steer clear of buns, pasta salad, cookies and my aunt’s famously delicious trifle. However, my days of difficult and deprived barbecuing are over! Kinnikinnick Tapioca Rice Hamburger Buns have done away with sad, naked burgers.
I should preface my commentary with one fact: I love cheeseburgers. For me, the barbecue is largely about the cheeseburger. A naked burger just isn’t the same. Nor is the lettuce wrapped burger (I have been known to do this…),that’s just embarrassing…
The package proclaims, “Gluten Free Never Tasted So Good!” A bold statement. But these buns deliver. They taste best toasted in a pan with butter, but toasted in the toaster is delicious, too. They’re light and fluffy, with a crunch that brings me back to the gluten days. They’re the perfect size for burgers, not too big, and they don’t have that gluten-substitute grainy texture. Perfect for a summer day, these buns have revived my love of cheeseburgers.
That looks tasty!
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