Great Gluten-Free Bread Pudding Recipe with Rudi’s Gluten-Free Bread Courtesy of VegLite!

October 25, 2013

Start your engines… um, I mean your ovens! Are you gluten-free or vegan and still want to enjoy a delicious fall dessert? Look no further!

This time of the year, I prepare many cooked vegan desserts since it is cooler outside. I absolutely LOVE to curl up with a bowl of this gluten-free bread pudding (you can veganize this recipe…I do!) and my favorite vegan ice cream.

Just a little note about a few of the ingredients in the event you wanted to substitute one of them for something else: I love Rudi’s Bread and use it for BLT’s, french toast, wheat balls and anything else that requires bread. In this particular recipe, I used their gluten-free bread. If you are vegan, please consider their vegan option as the gluten-free contains eggs.

As a sweetener, I played with Xylitol, a sugar substitute derived from plant-based foods. You should know, however, that you can always use maple syrup, coconut nectar, agave, date sugar or any other of your favorite sweeteners. You’ll have to get in your kitchen and play around a bit because I don’t have the exact measurements for the different sweeteners.

As I shared, I am vegan. If you are doing the vegan version of this recipe, instead of using eggs, you can incorporate your own chia eggs or flax eggs. Since I used white bread, I decided to incorporate golden flax seed for this recipe. If I were using wheat bread, I would use chia seeds.

As you can see, this recipe is full of vitamins, nutrients, and yes, FIBER! I’ve included a little something adult to spike (ok spice) things up a bit as well, but know that you can omit it. Alright, enough talking already…let’s grab our aprons!



Flax eggs

  • 2 tablespoons ground, golden flax seeds
  • 1/3 cup water



  • 2 Granny Smith apples (peeled, cored and chopped)
  • 2 tablespoons Xylitol
  • ¼  teaspoon lemon juice
  • 2 tablespoons light rum
  • 2 tablespoons coconut butter
  • ½ teaspoon cinnamon



  • ¼ cup Xylitol
  • 2 cups coconut milk (for a thicker consistency, I combined one 1 cup canned coconut milk and 1 cup carton coconut milk)
  • ¼ teaspoon vanilla
  • 3 tablespoons melted coconut butter
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt



  1. To make flax egg, whisk together golden flax seeds and water. Set the flax eggs to the side to allow thickening.
  2. To prepare apples, melt two tablespoons of butter in a skillet. Add the apples, lemon juice and 2 tablespoons of Xylitol to the skillet and allow the apples to cook over moderate heat, stirring occasionally, until they have softened. Stir in the cinnamon. Remove the apples from the heat and add the rum. Return the skillet to the heat and cook for an additional minute or so.
  3. To prepare the custard, whisk the flax eggs, coconut milk, Xylitol, vanilla, cinnamon, nutmeg, allspice, and salt. Allow to stand while you chop bread.
  4. Chop bread into 1 inch pieces. Add raisins and apples to the bread in a large bowl. Next, add the custard mixture. Allow to soak while you prepare the baking dish.
  5. Brush a baking dish with 1 tablespoon of butter. Add unbleached, parchment paper to dish. Melted butter will make parchment paper stick. Pour bread pudding into baking dish and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about an hour, until the custard is set and the top is golden brown. Allow the bread pudding to cool and then serve with vegan ice cream.

Bread, Apples, Raisins

Using her experience as a gifted face-to-face and online sociology instructor, Sadiya Wims is a certified holistic health coach and the founder of VegLight is a health and wellness practice dedicated to teaching veggie-curious people around the country, intimidated by plant-based (vegan/vegetarian) food preparation, how to get into their kitchens to create simple, yummy, nutritious meals. As a result of working with Sadiya through her eCoaching programs or face-to-face workshops, her clients gush about how their energy levels have increased. Additionally, clients share how they have released weight and how they are living happier and healthier lives that even their friends, co-workers and family members notice. Sadiya completed her health coaching certification at the Institute for Integrative Nutrition. She earned her undergraduate degree from Saint Augustine’s University and a graduate degree from North Carolina Central University. Additionally, she completed College Teaching at George Mason University. If you are ready to start on the road to an energetic, healthier and happier you, visit

Sadiya Wims

Susan O’Brien’s Gluten-Free Fall Food and Pantry Guide Features Rudi’s Gluten-Free, GMO-Free Products!

October 23, 2013

Fall has arrived and the holidays are quickly approaching!  It can be challenging to prepare wholesome, delicious vegetarian meals when rushing through the days, running kids here and there and trying to keep up with work and other responsibilities.  I feel your pain! I don’t have young kids at home anymore, at least not my own, but I am working 2 jobs at the moment (my day job plus writing a new cookbook) and I help my son and daughter-in-law with their 2 kids (6 and nearly 2) so I know how challenging it can be to get a healthy meal on the table.  I have ideas for you. See if any of these help you as you rush through your day!

Stock up on Rudi’s GF Pizza crusts (note: these pizza crusts are not vegan for they contain eggs) when at the store and put them in the freezer so they are always available when you need a quick but nutritious meal.   Consider some of these topping options.

  • For an Italian style pizza, top with Sundried tomatoes, mushrooms, onion, garlic, artichoke hearts, steamed or roasted veggies, such as red bell pepper, brussel sprouts, asparagus, zucchini, and capers. Add a wee bit of mock or parmesan cheese, bake and serve with a leafy green salad.
  • Since it is fall, it’s squash season, so try roasting a butternut squash ahead of time and then cut into slices and put on the pizza sauce, squash, grilled onions and fresh heirloom tomatoes. Yum. Sprinkle cheese on top if desired, but certainly not necessary.

For a Mexican dinner, try making some quick dinners using Rudi’s Gluten-Free Tortilla’s!

  • Veggies and bean burrito’s or tostada’s
  • Lentil and cheese Taco’s

Pasta: Keep GF pasta in a variety of shapes on hand and you can quickly whip up a healthy dinner in the time it takes to boil the pasta. For instance:

  • Pesto pasta-make this using either spinach, basil, parsley, or a combination of all 3. Add olive oil, garlic, mock/or dairy parmesan and toss. Serve with a lovely green salad and you have dinner in less than 20 minutes.
  • Left over pasta. What’s this? If you have left over veggies, sauté them up with onions and garlic and add some marinara or tomato sauce, seasoned with basil, oregano and a dash of red wine. Cook your noodles while the veggies are simmering in the sauce and toss together when noodles are hot (drain first and rinse) .
  • Soup! If you have left over veggies on hand, or even if you don’t and you have fresh veggies in the fridge, chop them, sauté until fork tender and add some veggie broth, tomatoes, if desired and toss in some penne pasta and presto, in 30 minutes, dinner is done and it will be filling and wholesome.  Add some tofu if you wish to increase the protein in the soup or beans/quinoa (one of my favorites).

Another quick and healthy option for dinner is veggie stew or chili. I have once again become a fan of the crock pot and often prepare dinner in the early morning hours. I just put everything into the crock pot, turn it on and when I am ready for dinner 6 hours later, it is waiting for me. Love it!

It is possible to make quick, easy dinners that fill you up and support your health. You just need to keep a well-stocked pantry and refrigerator! I have included my pantry guide for your use.

Take good care of yourself during the fall and winter months by eating well!

Bon appetite!


Gluten Free Pantry Guide



  • Bob’s Red Mills All Purpose Flour
  • Sorghum four
  • Brown rice flour
  • Coconut flour
  • Quinoa flour
  • Millet flour
  • Chick pea flour (garbanzo bean)
  • Potato flour
  • Amaranth flour
  • Tapioca flour
  • Almond Flour
  • Buckwheat flour
  • Arrowroot flour
  • Teff flour

Other dry ingredients:

  • Cornmeal
  • Chia seeds
  • Flax seed meal or seeds
  • Almond meal
  • GF oats
  • Baking Yeast, Nutritional yeast
  • Egg replacer such as Bob’s Red Mills or EnerG egg replacer
  • Cocoa powder
  • Sweeteners:
  • Organic maple syrup
  • Brown rice syrup
  • Sorghum syrup
  • Agave cactus nectar
  • Mystic Lake Dairy fruit sweetener
  • Stevia
  • Organic coconut palm sugar
  • Organic cane sugar
  • Pure fruit jams
  • Applesauce
  • Molasses
  • Enjoy Life Foods chocolate chips (vegan)


Oils and other fats:

  • Coconut oil
  • Olive oil
  • Canola oil
  • Grapeseed oil
  • Spectrum palm shortening
  • Earth Balance buttery spread
  • Spectrum vegan margarine

Standard staples:

  • Brown rice
  • Red rice
  • Arborio rice
  • Wild rice
  • Black rice
  • Lentils
  • Mung beans
  • Soy beans
  • Kidney, pinto, black, cannolini beans
  • Dried peas and seeds
  • Nuts (walnuts, cashews, brazil nuts, almonds, pecans, macadamia
  • Raisins, medjool dates, dried cherries
  • Balsamic vinegar, Bragg apple cider vinegar, brown rice vinegar
  • Tamari sauce
  • Vegetable broth
  • Vanilla
  • Kosher and sea salts
  • Peppercorns
  • Fresh and dried herbs
  • Spices
  • Candied ginger




Susan O’Brien is the author of Gluten Free, Sugar Free Cooking, The Gluten Free Vegan and Gluten Free Vegan Comfort Food. She is also a cooking instructor, Food coach and national medical education consultant. Susan loves to help others achieve optimum wellness by assisting clients in transitioning from a diet that doesn’t support their optimum health to one that does! Susan recently moved to Southern CA to be near her grandchildren and loves living in CA. You can reach her at if you wish to learn more about how she can help you learn to shop, cook and enjoy foods that truly support your well-being! Susan is also on Facebook at

Here’s to More Fun and Less Fright for a Gluten-Free Halloween

October 19, 2013

For many, Halloween is their favorite American holiday!  Spooky costumes, scary decorations and LOTS and LOTS of CANDY containing MILK, EGG, NUTS & GLUTEN! 


As many of you already know, the CANDY factor can make this much marketed holiday MORE FRIGHTENING THAN FUN!

With two kids managing 6 of the top 8 most common allergens, I want to share some ideas on how we have been able to enjoy Halloween as much as everyone else.


Trick or treating – To Go or Not To Go?  TO GO, of course!  We dress and get into the spirit as much as everyone.  At almost 8 and 10, my children are pretty savvy about knowing which candies are safe for them.


What do we do with candy they can’t eat?  When they were younger, I would, unbeknownst to them, trade out some of their collected ‘NO-NO’ items with SAFE candies I had on hand.  As they got a little older, they personally traded their own treats for SAFE candies.   Now, they trade with friends who trick or treat with them at the end of the night.  Last resort?  Dad and I will SAFELY dispose of ‘off limit’ items, if you know what I mean!


Food still in your school classrooms?  Don’t PANIC!  Get more information.  One kindergarten teacher at our school has the kids participate in making a ‘Ghost in the Graveyard’ food activity.  I found out what the ingredients were and came up with alternatives for everything.  The best part was that I discovered new items which were allergy-friendly in our home.  I was able to do this for all 5 food activities she had that year.  We ALL learned a ton!


Holiday Parties – To Go or NOT To Go?  This is a very personal decision.

IF it’s a family you are close to and they know your kids well, this shouldn’t be too hard.  Remember, as much as they want you there, they are probably also nervous you will come!


Just jump in there to help out.  Sit and have an open discussion with the parent(s) about what they’d like to have for the kids.  Offer to bake and/or provide alternatives.  I have found that with some advance notice, I can provide a comparable option for my own children.  You may even be able to provide healthy holiday treats everyone will adore.


If you’re dealing with anaphylactic allergies, see if it’s possible to NOT have any of these particular items there.  For us, this would include ALL nuts.  If this is NOT a possibility, I wouldn’t go.


Have a Celebration at Your Home.   Invite a few close friends or neighbors.  Go trick or treating together.  Wind up the night with hot cider and candy trading!  These celebrations are truly about the individual traditions we create and the wonderful time spent with loved ones.


It may take a little pre-planning, but you too can have a FUN and SPOOKTACULAR HALLOWEEN!   


Daniella Knell, is the owner of  Smart Allergy~Friendly Education.  As a mom of 2 having 6 of the top 8 food allergens, she is actively involved in allergy awareness advocacy within her community.  You can find her presenting motivational classes in local schools and hospitals, blogging and offering one-on-one consulting.  Looking for allergy~friendly product ideas and positive inspiration?  Be sure to follow her via,, Facebook, Linked In or Twitter


Chef Janet Brings Us Her Delicious Gluten-Free Fresh Broccoli Soup and Homemade Pesto Chips with Rudi’s Gluten-Free Tortillas!

October 14, 2013

This soup is more of a vegetable puree. The veggies are cooked until they are just softened so it really feels like eating fresh vegetables. I used the GMO-Free Rudi’s gluten-free tortillas to make a crunchy garnish.  The chips are so simple to make, but they add an elegant touch to the presentation. Use the chips for any soup or on a salad. You can change the flavor of the chips by brushing them with a little olive oil and adding your favorite herbs or spices. For a perfect Caesar salad garnish, sprinkle some parmesan cheese on the tortilla and bake until crunchy. The possibilities are endless!

Broccoli Soup

Makes about 5 cups


  • 1 lb. broccoli florets
  • 3 celery stalks
  • ½ small onion
  • 2 tsp. canola or safflower oil
  • 1 ¾ c water or low sodium broth
  • kosher salt
  • pepper
  • 2 Tbsp plain yogurt (non-dairy substitute is ok) or sour cream
  • 2 Tbsp. butter (optional)


  • Trim the broccoli florets off the stalk and chop into small pieces.
  • Finely dice the celery and mince the onion.

gluten free soup. wheat free recipe

  • Heat the oil in a large pot. Add the onion and celery and cook over a medium flame until they just begin to soften. Add a couple of pinches of kosher salt a dash of pepper. Add the broccoli and cook, stirring often, until the broccoli turns bright green.

wheat free broccoli soup, gluten free recipe

  • Add a couple more pinches of kosher salt and the water/broth. Stir and let simmer for 2-3 minutes.
  • Transfer ½ of the solids and most of the liquid to the blender. BE SURE TO REMOVE THE PLASTIC PIECE from the center of the blender lid. Otherwise the heat will cause a soup explosion! Blend until the mixture is a uniform color. Add back to the pot along with the yogurt or sour cream and stir. A couple of tablespoons of butter adds richness and some lovely flavor. Stir it in at this point if you choose. If it is too thick you can add more water or broth.
  • Finally, taste for salt. Add a couple of pinches at a time until you like the taste.


Pesto Chips



  • Pre-heat the oven to 400°
  • Brush both sides of the tortillas with the pesto. Sprinkle with a little salt (not kosher salt for this) on both sides. Cut the tortillas into 8 triangles. Place on a baking sheet lined with tin foil or parchment.
  • Bake for about 10 minutes or until they are deep golden brown. If there’s too much white, they won’t be crispy so really allow them to brown.


About Chef Janet:

When food allergies led me to become gluten-free more than 10 years ago, I was faced with limited and sometimes unappetizing gluten-free options. More recently, the number of gluten-free products has expanded to the point of confusion! If you live gluten-free, you have probably experienced the same reality. I was inspired to become a chef, and studied Culinary Arts at Le Cordon Bleu College. I apply my culinary knowledge to creating gluten-free dishes that rival your all your favorites and will satisfy even the fussiest eaters.

I’m a Certified Culinarian with the American Culinary Federation and am ServSafe® Certified with the National Restaurant Association. I have a Master’s Degree in Education from UCLA and more than 20 years as a teacher and trainer. I combine my skills as a teacher and chef to design customized gluten-free recipes and menus and then teach you to prepare them for your family and friends.

Visit Chef Janet’s Facebook page and website!


Being Gluten Free During the Fall: 3 Best Activities

October 11, 2013

I love summer, don’t get me wrong…the beach, the sun, the long summer nights…but there’s just something about fall that I can’t do without. It might be the oversized sweaters that are in style, allowing me to disguise the extra lb.’s from all those scrumptious gluten-free treats, or maybe it’s the fact that pumpkin spice makes everything taste better. Either way, this is my favorite season, which is why I wanted to share what I think are the 3 BEST things about this season because the below activities are in no way affected by the fact that you’re gluten free.

1. The Corn Maze and Pumpkin Patch

Okay folks, if you don’t say that you love taking a trip to the corn maze and the pumpkin patch, you’re a liar. The best thing about this classic fall activity is that there isn’t a part of it that makes you feel left out because you’re gluten free. Apple cider? Yes, please! Carve a pumpkin? Okay. Get my face painted? Alrighty! None of those activities involve a “No, I can’t do that; I’m gluten free” response. That’s a phrase that we all hate saying, so that’s why this activity makes me love fall even more. I don’t feel left out and neither should you or your kiddos!

2. Football Games

Whether it’s watching the game on TV or attending in person, you can easily make this a gluten-free, fun-filled activity. If you decide to tailgate before a game, you’re able to pack your own beverages and food. You don’t have to worry about whether or not there will be gluten-free food or drinks available because you can pack your own cooler (and this time you won’t be the only person who has a cooler labeled with their name all over it). If you’re watching the game at home or at a friend’s house, there’s definitely going to be food and drinks served, so just make sure the hosts are prepared. You can also show up with your own gluten-free dish to enjoy with others. If you’re hosting your own tailgate, this is your chance to make gluten-free tailgate foods that please everyone without giving the “gluten free doesn’t taste good” vibe. Prove them wrong this season!

3. Baking on a Crisp, Fall Afternoon

Am I the only one whose schedule is absolutely ridiculous during the summer? I doubt it, so one of my favorite things about the fall is actually having some downtime on those crisp, weekend afternoons when I can whip up my favorite pumpkin-fueled treat. Last weekend I made Chocolate Chip Pumpkin Squares and brought them into work. The consensus was that they tasted amazing, obviously. Who said gluten free can’t taste good to the gluten-eating folks? What is your family favorite, maybe gluten-free apple pie or pumpkin muffins? Let me know in the comments!

So there you go – three reasons why fall is a fabulous time to be gluten free. I’m sure you have picked up by now that I think every season is a great time to fall in g-free love, but I especially think this about fall. There’s just something about the leaves, the abundance of mini candy bars, and putting pumpkin in my gluten-free pancakes. How could you not love it?!

Have you gotten over the emotional hurdle yet, or are you still finding it to be a burden? Let me know what you’re struggling with…maybe I can help!

Laura Hanley, known as G-Free Laura, has been gluten-free since 2009 and reviews  products,restaurants, and writes aboutgluten-free experiences on her blog,’s passion for spreading g-free love has led her to become a Guest Blogger for the National Foundation for Celiac Awareness, writing bi-weekly reviews on the Gluten-Free Hot Products Blog. Visit Laura on FacebookTwitterPinterestLinkedin, and Google +

Gluten-Free Pumpkin Gnocchi with a Brown Butter Sauce, Crispy Kale, and Shaved Parmesan!

October 4, 2013

Fall is in the air.  I love when the season begins to turn, the days become a little shorter, the nights a little cooler.  Autumn brings a palate of color to the world.  It also ushers in the inevitable emergence of pumpkin flavored everything.

For me, pumpkin never goes out of season.  I use it year round, often as a substitute in my baked goods for oil, butter, or even eggs.  It works beautifully.

With grocery stores getting restocked with cans of pumpkin, more and more dishes incorporating this ingredient are emerging.  But pumpkin goes beyond pies, ice cream, and desserts.  I set out to create a main dish that highlighted pumpkin, because with October arriving, pumpkin is the star of the culinary world.  And what better way to dress it up than in light pillows of gluten-free “pasta,” tossed with kale and a delicious brown butter sauce?

Get all the flavors of fall in one simple dish.  Welcome to October.

Gluten-Free Pumpkin Gnocchi with a Brown Butter Sauce, Crispy Kale, and Shaved Parmesan

Servings: 4
Time: Prep 20 minutes; Cook 10 minutes


  • 1 cup of pumpkin puree (I used Libby’s Pure Pumpkin because it is gluten-free)
  • 1-1/2 cups of gluten-free all-purpose flour, plus more for dusting (I used Better Batter)
  • 1 egg yolk
  • 2 tsp coarse sea salt (If you aren’t using coarse salt, reduce this to 1 tsp.)
  • 1/4 tsp nutmeg
  • 4 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup of fresh baby kale
  • Salt
  • Ground cinnamon
  • 4 tablespoons Parmigiano Reggiano, shaved


  1. Combine the pumpkin, egg yolk, salt, and nutmeg in a bowl and mix together.  Add the flour, 1/2 cup at a time, until dough begins to come together.
  2. Turn the dough out on a floured surface and knead briefly until it becomes smooth and soft.
  3. Cut the dough into four pieces.  Take one piece and cover the remaining three with a damp tea towel to keep from drying out.
  4. Roll the dough out into a rope approximately 1 inch thick, then cut into 1-inch pieces. Shape pieces on a gnocchi board or with a fork, then set aside.  Repeat with the remaining dough.
  5. Bring a large pot of salted water to a boil.
  6. Add the gnocchi and cook until they begin to float (about 3-5 minutes),  Using a slotted spoon, remove the gnocchi and drain on a paper towel.  Set aside.
  7. Heat the butter in a saucepan over medium heat, stirring until the butter begins to brown.  Add the garlic and cook until fragrant (about 30 seconds).  Add the kale and stir until it begins to crisp (about 2-3 minutes).  Once the kale begins to crisp, add the gnocchi and cook until nicely browned on each side.  Season with salt and a dash of ground cinnamon, to taste.
  8. Remove from the pan, top with shaved Parmigiano Reggiano, and serve.


Karen Bradyhas been vegetarian since early 2010 and went gluten-free for medical reasons in February 2011.  She is an avid runner in training for her upcoming first marathon.  Other loves include cooking, traveling and writing, which she combines into her blog at  She resides in Southern Indiana and can be reached at