I have a soapbox. I stand on it. I make pronouncements.

I think people, like my husband, who have heard these pronouncements many a time, may secretly roll their eyes when I make them. There’s a good chance he thinks, “Again? You’re doing this again?”

Yes. I’m doing this again. So sue me. And if you do, I’ll meet you in court, and I’ll win. ‘Cause I’m a lawyer and stuff. Don’t be distracted by the details, one of which is that I don’t practice law any more. I don’t need to practice. I made perfect. And I’ll bury you in court, the court of public opinion. Or something. But we have a movement. At the heart of the movement is this, our mission statement:

To level the playing field. To give gluten-free a seat at the table. To drive it, kicking and screaming if may be, into the mainstream.

You say we’re weird, because we may have no gluten? What’s that? You say we should just be satisfied with a burger-hold-the-bun? Happy with expensive packaged buns that disintegrate upon being pressed into service as a burger delivery system?

Hell no! We are not happy as second class citizens! This Fourth of July, do me a solid, and make yourself a bun. This recipe is a yeast-free version of the brioche bread that is in The Cookbook, and after some trial and error, I was able to make it into easy, ready-in-a-flash buns. They’re light and tasty, and remind me of kaiser rolls, but with much, much less work up front. They’re super sturdy, so they can be used for everything from an egg sandwich to a hamburger {here at my house, we’ve done both of those and everything in between, with swinging success}.