Since the children were gone the rest of the weekend, I basically boycotted cooking. Â Since we were really hungry after church (and EVERYONE had been talking about what they were cooking for dinner), I decided we had to have something pretty tasty. Â Thankfully, I had some Canyon Bakehouse Gluten-Free Hamburger Buns that had been sent to me. Â I grabbed those up and some pulled pork from the freezer, and voila! Â A few minutes later, dinner was served.
It is not often I have a barbecue pulled pork sandwich on a bun. Â In fact, it’s probably been years since I had one. Â One of the last ones I can remember having, the bun didn’t taste very good and it kept falling apart.
Not these, though. Â The Canyon Bakehouse buns are soft and airy, with a good bread flavor.
They held together even under the strain ofÂ my pork. Â You see, I’m from Texas. Â The meat is the most important part of the sandwich, and as such, there should be at least twice as much meat as bun. Â My husband isn’t from Texas…
I also decided that Canyon Bakehouse’s Cinnamon Raisin Bread would make good French toast, and it did. Â It was soft and tasty. Â Martin wasn’t fond of the raisins in the toast (“it’s a strange surprise each time I bite into it”), but I liked it. Â I think stepping out of the typical French toast box should be encouraged every now and then. Â This bread also makes great regular toast. Â Though I didn’t try it as sandwich bread, its texture suggests it would make a fine one (pb&j?).
Gluten-free no longer means “cardboard.” Â Soft and fluffy is definitely back on the menu.