Easter is such a wonderful time of the year, don’t you think? I was lucky enough to be able to shrug off work on Good Friday to spend the day with my children, and we had quite a bit to do that day. We baked donuts, we made candy, we made cookies, we made pizza… Boy, did we spend a lot of time in the kitchen!
Since the children were gone the rest of the weekend, I basically boycotted cooking. 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. Thankfully, I had some Canyon Bakehouse Gluten-Free Hamburger Buns that had been sent to me. I grabbed those up and some pulled pork from the freezer, and voila! A few minutes later, dinner was served.
It is not often I have a barbecue pulled pork sandwich on a bun. In fact, it’s probably been years since I had one. One of the last ones I can remember having, the bun didn’t taste very good and it kept falling apart.
Not these, though. The Canyon Bakehouse buns are soft and airy, with a good bread flavor.
They held together even under the strain of my pork. You see, I’m from Texas. The meat is the most important part of the sandwich, and as such, there should be at least twice as much meat as bun. My husband isn’t from Texas…
I also decided that Canyon Bakehouse’s Cinnamon Raisin Bread would make good French toast, and it did. It was soft and tasty. 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. I think stepping out of the typical French toast box should be encouraged every now and then. This bread also makes great regular toast. 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.” Soft and fluffy is definitely back on the menu.