Here’s the thing about gluten: everyone seems to be talking about setting themselves free from it. This is all good and fine, especially if you’re a coeliac - but do the rest of you even know what gluten is? We’re going to tell you.
Consider this a lesson in nutrition, and a thoughtful social experiment: next time you’re at lunch and your GF goes GF, you can talk about it. Or, when someone asks, hey why you not into gluten and/or carbs? You know what to say.
Here are the bits you need to know: gluten is actually two proteins; gliadin and glutenin – but you won’t remember that.
They are responsible for the elasticity and chewiness of dough - you know, the good part in your bun. You’ll always remember this.
Gluten isn’t bad for everyone. And it’s not bad if you like gluten, either (all hail the Panini bun).
We should however be sympathetic to those who make things difficult for chefs at cafes. The thing is that their bodies produce an abnormal immune response when breaking down gluten during digestion. Coeliacs are much more serious, too. Their immune response causes damage to their intestines and prevents them from absorbing vital nutrients, like all the best bits in the burger, the lamb, the fresh produce, the relish and more.
So really, if that was the case, why would you gluten? If it takes away from you enjoying a burger done good.
Now you know all this you can feel good about ordering. Even better than that, we’ve got buns for everyone: The SuperBun (low carb) Gluten Free, Panini and Traditional (Gluten Full).