My friends at the ever fabulous Canyon Bakehouse were kind enough to send me their new Whole Grain Hamburger Buns when I happened to mention that I had not yet seen them on the shelf here yet – thanks so much!
Now, in full disclosure, I have not met a Canyon Bakehouse product I have not liked but when I head the ever magical Whole Grain coupled with gluten-free my interest was piqued. Well, these buns did not disappoint. They are a 100% whole grain mixture of brown rice, tapioca, sorghum, millet, and potato flours. The texture is really the first thing you will notice – soft and actually moist. I tried these puppies straight from the bag, toasted in the toaster, and under the broiler (with some fantastic smoked gouda on top) and no matter what you throw at these buns they can take it.
As we Celiacs know, bread size seems to be an issue – oftentimes our slices are tiny and don’t always lend themselves well to creating what we want. Now Canyon Bakehouse has always been as close to their gluten-free counterparts as I have come across to-date and these buns are no exception. A burger fit just as well as a tower of BBQ pulled pork.
The taste of these buns is so very unique. You immediately notice the nuttiness of the buns but then you begin to detect the subtle sweetness of agave syrup – just the right hint of sweetness – and a very subtle note of olive oil, nice.
I highly recommend giving these buns a try. Head on over to the Canyon Bakehouse Web site to view their entire product portfolio.