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Canyon Bakehouse has pretty decent bread, except the loaves grocery stores typically carry are woefully tiny. Like “for ants” tiny.
O’Doughs burger buns are decent, except two things:
As for hotdog buns; well, all brand’s are shit and the people making them should feel really bad for the terrible job they’ve done. Seriously, they should feel nothing but shame.
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They make those disgusting hot dog buns and can't even be bothered to split the tops. Then you open it and it immediately falls apart
I'm pretty sure that anyone making things labelled 'hotdog buns' instead of rolls isn't paid enough to afford rent, let alone a sense of pride in their work.
In defense of gluten-free-bread producers... the thing that makes bread good is gluten. it's the glue that holds all the bread together, hence the name.
Gluten-free bread is just individual carbohydrates that are close enough together to be called a dough, but don't actually like each other and will peace out given the smallest chance.
I'm sure there is some chemical or product that will stick these things together enough to be bread-like, and also not trigger side effects for gluten-sensitive folks, but it probably causes cancer or something worse.
Side note: my wife likes UDI's ancient grain gluten free bread, which is stored frozen. It makes the fucking best croutons you've ever had: let it warm up, spread to go 'stale' and then chop, season and toast. heavenly. The croutons "melt", likely the lack of gluten, but still have a crunch before they get wet in your mouth.