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@Mañ'O'Green that burger looks great and when cooked over a charcoal grill with the fresh toppings and condiments, I would guess that you were not asking "where's the beef"? I have not tried a vegy burger yet. When I was in culinary school ten years ago the gluten issues were just becoming a big topic I only remember the baking chef's talking about how the flour and the mixing affects the gluten. Over mixing is bad I remember. I pulled out my old nutrition book to see if there is any info and no there was not any. These issues were addressed in the ServeSafe class that at the time had vary little on the subject. Times have changed and I have noticed food allergy and gluten issues are addressed by ServeSafe certifications that should be on the wall visible in restaurants. I do not work in the food industry I only went to school for personal knowledge. I imagine that the gluten issue would be more difficult then the beef. At least now there are alternatives that are just as good food wise years ago you were sol.