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......... eggs and nuts can be found on page 14.......................................................................................... Substitution suggestions for dairy (milk..................................... yummy ingredients that gluten-free family members and guests can enjoy and feel good about............. Aspiring chefs from around the country submitted recipes ranging from kid-approved options to fine-dining fare.............. Enjoy! Note: These recipes are gluten free...................6 Rudi’s Milanese .......................... Contest participants competed for the chance to win a free trip to Boulder.............................3 Rudi's Unbelievably Good Grilled Cheese with Tomato and Pesto...... “We were amazed by the culinary creativity. 13 Substitution Solutions ....... 12 Rudi’s Easy Caprese Sammy ................. cheese).8 Fan-Rudi-astic Yummy Quiche ...................... Colorado......................14 The magazine for people with allergies and food sensitivities Brought to you by the editors of LIVING WITHOUT ® ....... vice president of marketing for Rudi’s Gluten-Free Bakery....................... 12 Rudi’s Fruit Spring Delight ........... 11 Rudi-Tudi Filled French Toasty ................................. CONTENTS Recipes Prickly Pear Rudi-fied Goat and Rhubarb Treats ................... about the contest entries......................................5 Rudi’s Pocket Pies ... butter....... and to be featured in a national media advertisement for Rudi’s Gluten-Free Bakery............. super tasty and filled with wholesome.......................................................................................... These dishes are simple to prepare........ all featuring Rudi’s bread products. 10 Rudi’s Olive Pepper Parsley Bruschetta ......... Rudi’s Gluten-Free Bakery held a national contest in 2011 for Rudi’s customers to share their gluten-free culinary masterpieces.............Rudi’s Gluten-Free Bakery’s Unbelievably Good Gluten-Free Recipes I nspired by gluten-free foodies everywhere............................” says Doug Radi.......................... passion and inspiration within the gluten-free community..............14 Picnic Pointers ......9 Cinnamon Spiced Apple and Bread Pudding Parfaits ... Now we’re sharing the best of these gluten-free recipes with you..........
stirring occasionally. Do not break up all the fruit. hulled and finely diced ½ fresh-squeezed lemon (juice) 1 tablespoon blue agave nectar or honey 1. Preparation time: 5 hours. Taste and add additional agave. Add one egg at a www. To make Prickly Pear Creamy Goat Cheese Filling. Press dough flat into a 9x13-inch greased glass dish and bake in preheated oven for 10 minutes until slightly browned. optional 2 eggs Strawberry Fruit Topping 2 cups strawberries. To make crust. Place all ingredients except cactus syrup in pan and bring to a boil. softened 2 tablespoons fresh-squeezed lemon juice 2 tablespoons blue agave nectar or honey 2 tablespoons local honey 2 tablespoons Prickly Pear Cactus Syrup. To make Prickly Pear Cactus Rhubarb Strawberry Filling. if needed. 3.REcipE By annalyn VaRalla willS Prickly Pear Rudi-fied Goat and Rhubarb Treats S E R V E S 2 4 TO 3 0 T op each serving with a dollop of fresh whipped cream. Add a splash or two of Prickly Pear Cactus Syrup. Sprinkle with crushed almonds and a drizzle of Prickly Pear Cactus syrup. preheat oven to 350°F.com 3 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 .LivingWithout. Simmer for 8 to 10 minutes or until liquid is reduced to syrup. soften the goat cheese to room temperature and mix with the next 5 ingredients on medium speed until smooth. cut into cubes 1 teaspoon gluten-free vanilla extract 1 teaspoon fresh lemon zest Prickly Pear Cactus Rhubarb Strawberry Filling 2 cups precut frozen rhubarb. Add first 3 ingredients and pulse in a food processor until ingredients are combined and mixture is fine crumbs. Pour into bowl and with a pastry blender. Remove and cool. heat a sauté pan on medium heat. 30 minutes Ingredients Crust 2 slices Rudi’s Multigrain Gluten-Free Bread. 2. Cool. end pieces if possible 1 (7-ounce) bag gluten-free ginger snap cookies ½ cup whole roasted almonds 8 tablespoons (1 stick) chilled unsalted butter. hulled and diced 2 tablespoons blue agave nectar or honey ❧ Pinch sea salt ½ fresh-squeezed lemon (juice) ❧ Prickly Pear Cactus Syrup Prickly Pear Creamy Goat Cheese Filling 16 ounces premium fresh plain goat cheese log. a ½ teaspoon at a time. Continue to cut until incorporated. thawed and finely diced 1 cup strawberries. cut chilled butter cubes until all ingredients are blended while adding the vanilla and lemon zest.
New eStore coming Soon! Rudi’s is launching a new eStore that will be easier to use and enable consumers to purchase smaller quantities. 6. mix ingredients mashing with the back of a fork to create a syrup consistency. Annalyn will appear on an episode of the Alternative Appetites cooking show—along with Chef Dan Kohler of Renegade Kitchen. 5. The episode will be featured on the website of the National Foundation for Celiac Awareness.com 4 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 .rudisglutenfreebakery. 4. Layer the crust with the cooled rhubarb-strawberry filling followed by the goat cheese filling. Shortcut: You can speed it up once it’s chilled by putting dessert in the freezer for an hour. Recipe by Annalyn Varalla Wills of Phoenix.pRickly pEaR Rudi-fiEd gOaT and RhuBaRB TREaTS time and continue to beat for 2 minutes. Rudi’s Unbelievably Good Recipe Contest Winner! C M Y Rudi's Gluten-Free Bakery's Unbelievably Good Gluten-Free Recipe Contest Winner Annalyn Varalla Wills' Prickly Pear Rudi-fied Goat and Rhubarb Treats made with Rudi's Multigrain Gluten-Free Bread took home the gold. carefully filling in any gaps. Chill dessert for at least 4 hours.com. Stay tuned! www.com /rudisglutenfree bakery www. As part of her prize. 7.LivingWithout.rudisglutenfreebakery. Set aside and cool for at least an hour to room temperature. winning the grand-prize in Rudi's Unbelievably Good GlutenFree Recipe Contest. To make Strawberry Fruit Topping. Arizona. visit us at www. Then slice and serve. AZ Prickly Pear Rudi-fied Goat and Rhubarb Treats For this recipe and other gluten-free entries. Sprinkle over goat cheese filling. CM MY CY CMY K Annalyn Varalla Wills Phoenix. Place pan in preheated oven and bake 18 to 22 minutes or until lightly browned.
Process until smooth. Preparation time: 30 minutes Ingredients Pesto 1/3 cup pine nuts or walnuts 2 cups packed fresh basil leaves. Pulse in salt and pepper. New York. washed and spun dry 2 cloves garlic.com . never store bread in the refrigerator. it will dry out the bread. pulsing to chop and distribute. Warm mozzarella. Place buttered side down in a Did You Know? Rudi's has been baking bread since 1976. Refrigerate any unused pesto.LivingWithout. Butter one side of 1 slice of Rudy's Original Gluten-Free Bread. Set aside to cool. Add nuts. To make pesto. Pesto should not be soupy. Recipe by John Inderdohnen of Centereach. Slice mozzarella 1/8-inch thick and place on top of tomato layer. 2. look and feel like real bread. 1. try separating and storing them in individual air-tight sandwich bags (2 slices per bag). Place tomato slices in a single layer on top of pesto.REcipE By jOhn indERdOhnEn Rudi’s Unbelievably Good Grilled Cheese (with Tomato and Pesto) SERVES 1 w ho doesn’t love grilled cheese? This is the classic comfort food with a twist. That's a lot of bread baking experience. removing any thick or woody stems. minced 2/3 cup freshly grated Parmesan cheese ½ cup extra virgin olive oil ½ teaspoon salt ¼ teaspoon finely ground black pepper 2 1 2 ❧ slices Rudy’s Original Gluten-Free Bread fresh tomato. always keep it in the freezer (up to 4 months) or on the shelf. fresh basil pesto. Place basil leaves in a food processor. grill until first side is nicely browned. Rudi's gluten-free breads taste. Bread storage tips To keep gluten-free bread slices from sticking together when frozen. Then while food processor is on low constant setting. Then carefully flip to grill second side. Butter one side of remaining slice of Rudy's Original GlutenFree Bread. and a juicy tomato all sandwiched between Rudi’s Original Gluten-Free Bread. buttered side up. minced garlic and cheese. 5 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 www. drizzle in the olive oil. Place on top of cheese. Over medium heat. sliced 1/8-inch thick ounces fresh mozzarella cheese Butter flat frying pan or skillet and spread pesto on the face-up side of the bread. Pulse leaves until they’re roughly chopped. The second side will take about half as long as the first to reach grilled perfection. lightly toast pine nuts over medium heat in an un-greased pan until they’re a little fragrant and show some color.
from apple turnovers to Mexican tamales. Once vegetables are softened. to taste. Place pockets. Then cook for 10 minutes until very crispy and browned. Cook for 30 to 45 seconds and flip.* Remove pocket shell from griddle to cooling rack. Make breadcrumbs by breaking up slices of bread and processing them in a food processor until crumb consistency. 3.REcipE By TERRa fOx Rudi’s Pocket Pies SERVES 4 T his is an extremely versatile recipe. tapioca starch/flour. chopped 1/3 cup chopped sweet onion ❧ Salt and pepper. 2. optional ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon sea salt ½ teaspoon ground black pepper ¼ cup cold-pressed olive oil 13/4 cups water Filling 1 medium carrot. Continue cooking on medium heat for 3 minutes. Cover filling by folding one side of pocket over to resemble a half moon. heat saucepan to medium and saute carrots.) Repeat until all batter is used. preheat nonstick griddle to 350°F. To make filling. Line 2 cookie sheets with parchment paper. (To speed up cooking process and to keep vegetables from sticking. Preheat oven to 375°F. as opposite side will stick. Set aside. Preparation time: 1 hour. undrained ❧ Pinch dried thyme ❧ Pinch dried parsley ❧ Pinch ground turmeric. 30 minutes Ingredients Pockets 3 slices Rudi’s Original Gluten-Free Bread 1 cup tapioca starch/flour ½ cup potato starch (not potato flour) 1 teaspoon dried rosemary. Turn off heat. Pour heaping 3/4 cup of batter onto griddle like you are making a pancake. Take a 6 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 www. celery and onion together until softened. Wholesome and hearty. 4. add both cans of chicken with juices. mix together breadcrumbs. 5.com .) Add salt and pepper. chopped 1 stalk celery. In medium bowl. Spread batter with a spoon to form a 7-inch circle. parsley and ground turmeric. You can add any filling—and create the flavor pocket of your choice. uncooked side down on parchment paper. cover pan and add small amounts of water during cooking. making about 4 round pancakes.LivingWithout. for color 1/3 cup frozen peas 1. Divide chicken filling evenly among four pockets. Batter will be very watery. to taste 2 (5-ounce) cans chicken. along with thyme. potato starch and dried spices. To make pockets. pocket pies are terrific for lunch and make a healthy snack. crispy side down on rack. Add olive oil and water and stir thoroughly until well mixed and all clumps are removed. add peas and mix well. (Place fully cooked.
For years. Not even your gluten loving friends will be able to tell the difference. and no artificial chemicals. all-natural and organic ingredients. Rudi’s Gluten-Free Bakery Sandwich Breads. launched by Rudi’s Organic Bakery. 6. Once baked. Transfer pockets to cooling racks for 5 minutes before cutting open and eating. And. each variety is made using only the highest quality. no artificial preservatives. Rudi’s Organic Bakery was founded on the idea that there is a better. You can also find us online through our retail store www. Leaving the outside uncooked allows you to press edges together to form the pouch. Gluten-Free. leading the company to become a pioneer in the bread industry. because it is real bread. people have been asking us to bake gluten-free bread that’s as delicious as our organic breads.Living Without GF_ vertical_FNL. North Carolina. pizza crusts. Place pockets in preheated oven and bake for 25 minutes.com /rudisglutenfreebakery www. Rudi’s Organic has baked bread without the use of artificial chemicals or preservatives. the outside cooks through. brighter way to make bread. Recipe by Terra Fox of Conover. we’ve missed you too! Now you can enjoy bread that tastes like real bread.pdf 1 3/2 Rudi’s Pocket Pies fork and press firmly around edges to seal the pocket. For those of you that have missed bread.rudisglutenfreebakery. Grillin’ Goodness Buns and Rolls New! Rudi’s Gluten-Free Story Rudi’s Gluten-Free Bakery. From its founding in 1976.rudisglutenfreebakery. Rudi’s GlutenFree Bakery breads contain no modified starches or gums. wholesome. unlike many gluten-free breads on the market today. hamburger buns and hot dog rolls are loaded with goodness.LivingWithout. if you cannot locate a store near you. download our request form to request that your local store carry our products.com ■ ■ www. *TIP One side of the pockets is cooked thoroughly and the other is not because the cooked side is the inside of the pocket.com 7 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 . is making life brighter for all families that suffer from celiac disease or gluten intolerances by giving everyone the opportunity to enjoy bread. C M Y CM MY CY CMY K Where To Buy? Gluten-Freedom is closer than you think: ■ Visit our website for a list of stores in your area using the Rudi’s store Finder. Repeat with all pockets.
5. Season each cutlet with salt and pepper. shaking off the excess. To make Tomato Arugula Salad. 6. Next dredge in the egg mixture. Allow toasted bread to cool. combine arugula. Pat 8 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 www. Heat oven to 350°F. To make bread crumbs. Serve each cutlet on a plate with a side of Tomato Arugula Salad and a lemon wedge. carefully flip cutlets. Cook until golden brown and crisp on the first side.com . One at a time. Continue until all cutlets are cooked. 1. Set up 3 pie plates or other shallow dishes in a row. With a large spatula. Heat ¼ cup olive oil on medium-high in large skillet. And the most important step. Recipe by Jennifer Daskevich of Los Angeles. tomato wedges. In the third dish. 2. Preparation time: 30 minutes Ingredients Milanese 8 slices Rudi’s Original Gluten-Free Bread 6 (4-ounce) veal or chicken cutlets ❧ Kosher salt ❧ Fresh ground pepper ½ cup gluten-free flour 2 large eggs 1 tablespoon vegetable oil 1 cup Parmesan cheese ¼-½ cup olive oil ❧ Lemon wedges. dredge the cutlets first in the flour and pat off excess. adding more oil. olive oil. lemon juice. Toss to coat evenly. for garnish Tomato Arugula Salad 2 cups arugula 4 vine-ripe tomatoes. if needed. about 10 to 15 minutes. toss the chicken in the breadcrumbs to coat and then press crumbs into cutlets.REcipE By jEnnifER daSkEVich Rudi’s Milanese SERVES 4 T his recipe is better than chicken fingers. sliced into wedges 2 tablespoons good quality olive oil 1 tablespoon fresh-squeezed lemon juice ❧ Kosher salt ❧ Fresh ground pepper cutlets completely dry with a paper towel. 4. whisk together eggs and 1 tablespoon vegetable oil. salt and pepper in a bowl. Be sure that oil is hot before you start cooking the cutlets. California. While bread is toasting. Serve with cutlets. place veal or chicken cutlets between plastic wrap and pound to tenderize (to 1/8-inch to ¼-inch thickness). about 2½ minutes. Reduce heat to medium and cook until golden on the second side. In the first dish. In the second dish. place 8 slices Rudi’s Original Gluten-Free Bread in a single layer on a cookie sheet. Be sure there is an even coating on both sides of each cutlet. 3.LivingWithout. about 2½ minutes. place ½ cup gluten-free flour. combine fresh Rudi’s breadcrumbs and Parmesan cheese. Process Rudi’s bread in food processor until fine crumbs form. Bake until dried out and no moisture remains.
Pat breadcrumb mixture into bottom of prepared pan and up the sides to within ½ inch of pan’s edge. Set aside. lunch or dinner. Bake in preheated oven for 35 minutes or until center is set. Preparation time: 1 hour Ingredients tablespoons olive oil. cream. California. whisk in eggs. brunch. herb seasoning and grated cheese until smooth and creamy. Recipe by Merry Graham of Newhall. Break Rudi’s Multigrain Bread into pieces and process in food processor for three 10-second pulses or crumble bread by rubbing between your thumb and first two fingers to yield 2 heaping cups breadcrumbs. or 3 cups grated yams or carrots teaspoon gluten-free lemon pepper seasoning extra-large eggs cup half and half cream* teaspoon gluten-free. Loosen rim and remove quiche from pan.LivingWithout. 7. Cut off the rough ends of yam and discard. filling dish can be eaten for breakfast.REcipE By MERRy gRahaM Fan-Rudi-astic Yummy Quiche SERVES 8 f 5 1½ 5 1 1 7 ½ 1 1 1/3 1 2 inally. lemon pepper and breadcrumbs. Scrape remaining leeks into a large bowl. peeled. divided cups finely chopped leeks slices Rudi’s Gluten-Free Multigrain Bread large (10 ounce) yam or sweet potato. Heat oven to 400 degrees F.) Set aside. 2. Shred remaining yam with largest grating hole of a food processor or hand grater to make 3 cups grated yams. 9. *TIP Watching calories? Low-fat milk can be exchanged for cream in this recipe. In a large frying pan. Stir in extra yam pieces and chopped Canadian bacon into egg mixture and mix well. 3. Cut one vertical slice to create a yam slice to decorate the 9 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 . stir in baking powder and mix well. 2 tablespoons olive oil. www. (Add another slice of bread. Arrange Canadian bacon strips in a spokes-like design with the yam slice as the center. with good results. In large bowl with remaining leeks. Run a thin knife around the pan’s edge. Right before pouring egg mixture into pan. a quiche that’s easy to make—and so colorful! This nutritious. Serve warm or at room temperature. Sprinkle with chives. 3 cups grated yams. Line a 9-inch springform pan with parchment paper and grease the sides. Toss together 2 tablespoons cooked leeks. Add leeks and cook on medium heat for 7 minutes. Reserve 2 tablespoons leeks for crust. 8.com 1. Chop any yam pieces that are too small to go through grater and set aside to incorporate into egg mixture in step #7. if necessary. Pour egg mixture into pan. salt-free garlic herb seasoning cup shredded Italian five-cheese blend cup chopped precooked gluten-free Canadian bacon + 1 slice cut into ¼-inch wide x 3-inch long strips (for top layer) teaspoon baking powder tablespoons chopped chives center of the quiche (under 1-inch wide and less than ¼-inch deep). 5. heat 3 tablespoons olive oil. Remove from oven and cool 10 minutes. 4. 6.
more sauce.LivingWithout. room temperature. lightly beaten 1/3 cup brown sugar ½ teaspoon salt 1½ cups whole milk 3/4 cup heavy cream 1 tablespoon pure vanilla extract 1½ teaspoons ground cinnamon 3/4 teaspoon freshly grated nutmeg 4 cups ½-inch diced Rudi’s Original GlutenFree Bread Sauce 1 stick cold salted butter ¼ cup packed light brown sugar ¼ cup amber rum. brown sugar. elegant dessert that’s easy to prepare and fun to eat. 3. When ready to serve. In a large bowl. For a special presentation. divided ❧ Sweetened whipped cream 1. whole milk. Cook until apples are soft. heavy cream. remaining half of the bread pudding. pressing down slightly so the bread absorbs the milk mixture. whisk together beaten eggs. run a knife around the edges of the ramekins and turn puddings on to a cutting board. about 2 to 3 minutes. a sprinkle of the remaining sweetened dried cranberries and a dollop of sweetened whipped cream. slightly browned on top and center is set. whisking until sugar is dissolved. wine or other stemmed glass. Preheat oven to 350 degrees F. 4. 2. 5. Set aside.com 10 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 . roughly chopped. such as Granny Smith 3/4 cup sweetened dried cranberries. Recipe by Laurie Lufkin of Essex. sliced apples and ½ cup of dried cranberries. Preparation time: 1 hour Ingredients Bread Pudding 2 tablespoons softened salted butter 6 large eggs. Grease six 1-cup ramekins with softened butter and place on a baking sheet. about 35 to 40 minutes. Bake bread puddings on the center rack of preheated oven until puffed up. cinnamon and nutmeg. Top with a spoonful of warm sauce. serve it in fancy stemmed glasses. Add the rum or apple juice to the pan (be careful as rum will flame) and whisk until combined. sliced tart apple. Cut in half horizontally and place bottom half in a martini. To make the sauce. salt. vanilla extract. Add salt. Allow mixture to rest 5 minutes and then ladle it into prepared ramekins. Serve immediately. spiced rum or apple juice ❧ Pinch salt 1½ cups peeled. Gently stir in diced Rudi’s Original Gluten-Free Bread. combine butter and brown sugar in a medium skillet over medium heat. Massachusetts. www.REcipE By lauRiE lufkin Cinnamon Spiced Apple and Bread Pudding Parfaits SERVES 6 a rich.
Did You Know? Rudi’s gluten-free Bakery makes gluten-free pizza crust. Pennsylvania. Remove from heat when warmed through. to taste 1. red pepper. seeded and chopped ¼ sweet onion. desserts and even latenight snacks taste great. split in half 8 pitted black or green olives or combination. 4 to 5 minutes. Rudi’s Bread Each of Rudi’s gluten-free Bakery varieties has the same great taste. 11 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 www. Cut into quarters and serve. onion. divided 1 (16-ounce) jar roasted red peppers. get your toppings ready. 4. Add olives. chopped 1 sweet red pepper. gluten-free Original Bread a delicious. tomato paste and remaining oil. gluten-free Multigrain Bread a tasty combination of flax seeds.REcipE By dOROTThy kiEffER Rudi’s Olive Pepper Parsley Bruschetta SERVES 2 T his appetizer is easy and ideal for gluten-free guests. Pour half the oil in a large pan and saute roasted peppers. salt and pepper. Preparation time: 20 minutes Ingredients 2 slices Rudi's Gluten-Free Original Bread ¼ cup olive oil. sunflower seeds. stirring gently. parsley and garlic over medium heat until onions are fairly soft. This scrumptious pizza crust will please your whole family and your pizza aficionado party guests. Spread mixture onto toasted bread slices. look and feel of regular breads – you don’t have to give anything up to go gluten-free. 2.LivingWithout. taking out the two garlic pieces. light or regular. Set aside.com . Toast bread until crust is crispy. highquality natural ingredients and a touch of honey and molasses. chopped 1 heaping tablespoon tomato paste ¼ teaspoon paprika ❧ Salt and black pepper. too. chopped ½ cup chopped fresh curly parsley 1 large garlic clove. millet. Crispy crust tip: Brush some olive oil on edge of crust or dust dough in cornmeal. dinner. Recipe by Dorothy Kieffer of Yardley. 3. This new offering is not to be missed! Made with stuff you can pronounce and ingredients you recognize. lunch. and cornmeal provides a taste and texture the whole family will love. Add paprika. gluten-free cinnamon Raisin Bread The touch of sweetness in this bread makes breakfast. softtextured sandwich bread made with wholesome.
6. Recipe by Lorin Young Cook of Alpine. Serve warm. summer flavors without the heaviness of a traditional Italian sandwich. Preheat oven to 400 degrees. Preparation time: 35 minutes large eggs dashes pure vanilla extract teaspoons milk teaspoon cinnamon sugar bananas tablespoons creamy peanut butter slices Rudi’s Gluten-Free Cinnamon Raisin Bread tablespoons Earth’s Balance Vegan Buttery sticks Powdered sugar. Recipe by Elizabeth DeHart of West Jordan. Quickly dip sandwiches into egg mixture to coat (do not soak in mixture). In a small mixing bowl. Preparation time: 20 minutes tablespoon fresh minced basil clove garlic. Place 6 banana slices on half the bread slices.LivingWithout. REcipE By ElizaBETh dEhaRT 1. peeled and pressed cup canola oil mayonnaise slices Rudi’s Original Gluten-Free Bread cup shredded mozzarella cheese Roma tomatoes. 4. Place sandwiches in frying pan and cook on both sides over medium heat until lightly browned.REcipE By lORin yOung Rudi-Tudi Filled French Toasty T SERVES 4 Ingredients 4 4 4 ¼ 3 6 8 4 ❧ his easy breakfast dish can be doubled or halved. Place basil aioli over tomato. Cut bananas into thin slices. 2. sliced lengthwise 1. beat eggs. 3. 5. vanilla. Dust with powdered sugar and serve. depending on the crowd you’re serving. New Jersey.com 12 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 . 1 tomato per sandwich. 6. Place bread on rack in preheated oven until cheese begins to melt and bubble. potassium and delicious Rudi’s Bread. cheese side down. Prepare basil aioli by stirring minced basil and garlic into mayonnaise. Rudi’s Easy Caprese Sammy T SERVES 4 Ingredients 1 1 ¼ 8 1 4 his recipe offers the perfect blend of fresh. www. Remove bread from oven and top 4 slices with tomato slices. Spread peanut butter over each slice of Rudi’s Gluten Free Cinnamon Raisin Bread. Melt vegan butter in a frying pan over medium heat. It’s high in protein. for dusting 2. 4. Utah. Evenly top each bread slice with 2 tablespoons shredded mozzarella. milk and cinnamon sugar. Top with remaining slices to make sandwiches. Place remaining mozzarella bread on top of basil aioli. 3. 5.
Pour any remaining egg mixture over bread. Preheat oven to 400°F. mounding slightly in the center. add a dollop of French vanilla ice cream or whipped cream. Spoon reserved fruit mixture into opening. vanilla and egg in a medium-size mixing bowl. 1 (3-ounce) package gluten-free vanilla pudding mix (not instant) 1 cup milk ½ teaspoon ground cinnamon ½ teaspoon pure vanilla extract 1 large egg 1 loaf Rudi's Gluten Free Multigrain Bread ❧ Powdered sugar ❧ French Vanilla ice cream or whipped cream. Recipe by Melissa Mostowy of Escondido. Let stand 10 minutes. lemon juice and cinnamon.REcipE By MEliSSa MOSTOwy Rudi’s Fruit Spring Delight SERVES 8 E 3 1 1 1 ¼ njoy a healthy blend of fresh fruit hiding beneath a toasted. Sprinkle with powdered sugar. 2. Dip each slice into egg mixture to coat lightly. all-natural ingredients. Serve warm with ice cream or whipped cream. Rudi’s Multigrain hot dog Rolls are a tasty combination of flaxseed. blueberries. Rudi’s Multigrain hamburger Buns have a great soft texture and are made with wholesome. Preparation time: 40 minutes Ingredients (15. using a large whisk. leaving the center open. Mix gently using a large spatula. 4. For a luscious dessert. blend together pudding mix. Did You Know? Rudi’s gluten-free Bakery makes glutenfree hot dog rolls and hamburger buns. cherry pie filling. a hint of molasses and honey make them a perfect complement for hamburgers or veggie burgers. 5. Remove from oven to nonstick cooling rack. Cut crusts off bread with a serrated bread knife.25-ounce) cans sliced peaches. if desired. 6. 13 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 www. Bake 25 to 30 minutes in preheated oven or until edges of bread become deep golden brown. In a large mixing bowl. cinnamon. Pour remaining fruit mixture into a large oval baking dish. The whole family will love the taste and texture of these rolls—they can withstand a loaded up chili dog just as well as a plain hot dog.com . Reserve 1 cup. milk. optional 1. 3.LivingWithout. combine peaches. sunflower seeds and cornmeal. sweetened layer of multigrain bread. California. To make topping. drained pint blueberries (21-ounce) can gluten-free cherry pie filling tablespoon lemon juice teaspoon ground cinnamon Arrange slices in an overlapping circular pattern on top of the fruit.
stirring occasionally. use pureed silken tofu. from appetizers and drinks to main meal items and dessert. Request their advice in selecting menu choices that are safe for everyone and even take into consideration your preparation techniques so there's no worry of cross contamination. chill for 15 minutes and beat again. For recipes that call for a lot of eggs. toasted sesame 1 cup shredded zucchini seeds (use only 2 to 3 tablespoons).com . dissolve 1 tablespoon plain agar powder into 1 tablespoon water.). Applesauce: 4 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder. So make a checklist of everything you need—blanket. Picnic Pointers follow these tips to help make your next picnic outing a success.Substitution Solutions Milk Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain). Bring individual condiment packages. check off items as you’re packing the picnic basket and the car. bottle opener. fill your menu with dishes that are simple and highly portable. (Let stand. crushed potato chips or pumpkin seeds Note: To replace one egg white. trash bags. rather than large bottles of ketchup and mustard. sunflower seeds. Make certain the foods you choose.LivingWithout. ask your guests check beforehand to determine if any of your guests have special dietary needs. like a quiche. 8 tablespoons Earth Balance (Non-Dairy) Buttery Spread or Organic Coconut Spread 8 tablespoons Spectrum Organic Shortening. if tolerated 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk. napkins. To replace one egg yolk. Use without straining. serving spoons. get Organized you don’t want to forget anything. divide egg replacement (choices listed above) in half. pack foods in a large cooler. 14 From the editors of Living Without—Rudi’s Gluten-Free Bakery ’s Unbelievably Good Gluten-Free Recipes 2011 www. you may have to increase baking time slightly. cutting knife. IMPORTANT! Replacing more than two eggs will change the integrity of a recipe. cups and plates. Cheese Replace 1 cup shredded dairy cheese with one of the following: Nuts Replace tree nuts or peanuts with an equal amount 1 cup Daiya Vegan Cheese of the following: 1 cup Galaxy Foods Rice Shreds Toasted coconut. Because egg substitutions add moisture. crushed Butter (1 stick = 8 tablespoons = ½ cup = 4 ounces) Replace 8 tablespoons butter with one of the following: 8 tablespoons Fleischmann’s unsalted margarine. Ener-G Egg Replacer: according to package directions. can safely remain unrefrigerated and out in the weather for an extended period of time. nest drinking cups and paper plates. Beat. Tofu: 4 tablespoons pureed silken tofu + 1 teaspoon baking powder. On the go for picnicking ease. chia seed or salba seed + 3 tablespoons hot water. about 10 minutes or until thickened. Keep Cool Be careful about risk of spoilage. if tolerated 1 cup hemp milk 1 cup flax milk Eggs Replace 1 large egg with one of the following: flax gel: 1 tablespoon flax meal. To be on the safe side. toothpicks. crushed crispy rice cereal. display vulnerable items over plenty of ice and keep all dishes out of the sun. 8 tablespoons vegetable or olive oil for reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice cornflakes. wrap eating utensils tightly in napkin bundles. Stack and pack Save space in the car and cooler by using square containers instead of round ones. etc.