Udi's

We're Bringing BBQ Back!
Tuesday, March 29, 2011 by Maeve Whelan-Wuest

Our loyal fans send us delicious and creative product requests on a daily basis, be it through Facebook, our website, blogs, online forums or at gluten free events. While we love hearing all of your great ideas, what we love more is being able to fulfill such wishes. It was very exciting, therefore, to officially announce the launch of our Hamburger and Hotdog buns and new Ancient Grain Breads at Natural Products Expo West.

For too long, eating gluten free has meant eating BBQ free. Grilling on hot summer nights just isn’t the same when you can’t enjoy a juicy cheeseburger or a perfectly charred hotdog in a bun. And, with BBQ season just around the corner, we weren’t about to let our great fans suffer through one more disappointing BBQ. Relive your favorite childhood summer memories with the Classic Hamburger and Hotdog Buns, or try the Whole Grain Hamburger Bun for an extra kick of nutrition. Soft, savory and durable, all three buns are the perfect accompaniment to whatever you’re cooking on the grill.

Along with the seasonally appropriate buns, Udi’s also announced our new Ancient Grain Breads. Ancient grains, such as millet, chia and salba, supply a powerhouse of nutrients, vitamins and anti-oxidants and—the best part—they are naturally gluten free. Our Millet-Chia bread combines the fiber and protein-packed Chia seed with the heart-healthy and delightfully crunchy Millet grain. Meanwhile, one loaf of our Omega-Salba bread delivers 490 mg of Omega-3 and 6 grams of fiber from each serving. We went back to the land for inspiration and found new flavors that will certainly bring joy and well-being into your home.

I don’t know about you, but I cannot wait for that first burger of grilling season. Personally, I plan to devour a coffee-rubbed burger with provolone cheese, sautéed onions, smoked bacon and my homemade Texas BBQ sauce on a savory Udi’s Whole Grain bun. How about you? What will you eat at your first Udi-Q this summer?

-Udi's Newsletter, March/April 2011