We’re just a couple of restaurant guys who wanted to give our gluten-intolerant loved ones some, well, love. That’s how QRUNCH Foods came to be.
My business partner and co-founder of the company, Brad Holley, is a classically trained chef. I’m a former restaurant marketing executive. Brad’s daughter is gluten-intolerant, and so is my wife.
We knew from their experience that finding tasty, convenient gluten-free products could be frustrating. And we wondered why food that was “good for you” tasted so tasteless. It seemed to us that “gluten-free” had become associated with anything free of good flavors and “vegan” was simply thought of us as “yuck.”
We knew it didn’t have to be that way.
We looked to some lesser-used, unique ingredients because they were so delicious and could meet the requirements of our gluten-free family members and vegetarian and vegan friends.
The result is the QRUNCH Burger. It has the subtle, nutty taste of quinoa (hence the Q in QRUNCH), the crunchiness of millet, and the goodness of organic vegetables.
That’s our mission, to create great-tasting, gluten-free foods. It’s what motivated us then, it’s what drives us now, and it’s what we did for love.
Qrunch burgers are Certified Gluten free, USDA Certified Organic, and Non GMO Verified.
Corn free, wheat free, animal free, soy free, egg free, nut free, dairy free, MSG free, low sodium.
Super Easy to Prepare!
QRUNCH Burgers are already cooked. Keep them frozen until you’re ready to eat.
Toast on high for one or two cycles until heated through.
Toaster Oven or Oven
Bake at 400°F on a cookie sheet for 15 to 20 minutes.
Skillet or Grill
Cook on medium-high heat, 3 to 4 minutes per side.
We don’t recommend microwaving — you’ll lose that distinctive crunch. If you must, nuke on high for 1 to 2 minutes.