Outdoor grilling is not just the holidays. I like to use my grill all summer and into the fall. Luckily, the folks at Udi’s Gluten Free sent me some hot dog and hamburger buns to try. While I’ve been a fan of Udi’s bread for some time, I haven’t been able to find the buns in my local stores.
Right up front I will tell you that both the bread and the rolls are wheat, dairy, soy, and nut-free, but they do contain eggs. As a side note, eggs in off-the-shelf baked goods is a pet peeve of mine; every time I see Udi’s at an event I ask them when they are going to make a bread without eggs. Nevertheless, I am able to have eggs so these buns are my own personal stash.
I was most surprised to see that the ingredients list for the products is not the same; I tend to think of hamburger rolls and hot dog rolls as the same product in a different form. In Udi’s version, the hamburger buns contain more potato flour, and the hot dog buns contain resistant corn starch. This makes the hot dog buns lighter, while the hamburger buns are designed for soaking up juices.
The hot dog buns come six to a package, whereas there are four hamburger buns in a package. Like most gluten-free breads, these are best toasted. They have a reasonable amount of substance to them; look how tall the hamburger bun is:
I made hamburgers with farm veggies and grilled broccoli. The broccoli is super simple to make while the burgers are cooking.
Grilled Lemon-Pepper Broccoli
1 large or 2 small heads of broccoli, cut into large pieces
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon black pepper (medium grind)
Brush or spray the olive oil onto the broccoli stalks. Brush the lemon juice onto the stalks. Sprinkle with pepper. Grill over low heat, turning once, until the stalks are bright green. They should be served crispy.
What are you grilling this summer?