*Do not use the microwave to defrost or heat.
Defrost bread before thoroughly before slicing. From the freezer, place bread in the refrigerator overnight or leave it outside at room temperature for about 1-2 hours, or until it is possible to slice through the bread.
Place the bread slices on a tray in the oven toaster and toast for 2-3 minutes or until fully heated through.
3 gluten-free burger buns, cut in half
3/4 kilo lean ground beef
3 slices choice of cheese
3 tbsp barbecue sauce
1 tomato, sliced
1 lettuce leaf
Salt and pepper
Brush the grate with cooking oil then preheat the grill.
In a bowl, coat ground beef with barbecue sauce, salt and pepper all over.
Form into 3 equal-size patties.
Cook patties on preheated grill until each side is browned (around 4-5 minutes), flip once.
Toast burger buns in an oven toaster for one minute.
On one half of the bun, layer patties, cheese, tomato slices, and lettuce then cover with the other half.
Serve and enjoy!
Rice flour, potato starch, brown sugar, palm oil, coconut milk, tapioca, xanthan gum, salt, yeast.
Specially made for individuals with intolerance in gluten or those with Celiac disease, a serious autoimmune disorder, genetic and long-term, damaging the small intestines when foods containing gluten are ingested. A set of proteins is what is called gluten whose main role is to keep the food together and maintain its shape. It is particularly found in foods such as wheat, rye, barley, oats, cereals, and some grains. These buns are an excellent addition to a lifetime diet for coeliacs.
They are also suitable for a vegan diet, a dairy-free diet, and an egg-free diet.
Each bun gives 10% of the daily recommended intake of dietary fiber.
Store buns in the freezer for up to 3 months, well wrapped.