Archive for 2010

What’s the Story with Sorghum Flour?

December 30, 2010

At Rudi’s, we’re all about baking breads that are loaded with goodness.  We use only the highest quality, wholesome, all natural ingredients so all of our gluten-free foodies can feel good about choosing Rudi’s Gluten-Free Bakery breads.

After checking out our ingredients and nutrition facts, we got some questions from gluten-free fans about our use of sorghum flour. So, we thought we’d take the opportunity to share why we use the flour to make our gluten-free breads.

First off, some background on the flour:  According to the U.S. Grains Council, sorghum flour, a millet-like grain, is the third most important cereal crop grown in the U.S. Sorghum has long been used in the U.S. as a grain feed for animals and has recently gained traction for human consumption, especially for folks on a gluten-free diet – because of how well it works in baking and cooking. Plus, based on its properties, it does not create an unfamiliar or unlikable distinctive taste when used in baked goods, unlike other gluten-free flours on the market, which we found as a big positive. Lastly, the flour can be naturally grown, which is big on our list as we stick to our heritage of making breads using only the highest quality, all-natural ingredients.

As our bakers went through 15 months of trial and error with various gluten-free experts to create our gluten-free breads – we tested more than 100 formulas – we discovered that sorghum flour, mixed with rice flour, rice starch and potato extract, created a combination that best mimicked breads with gluten and delivered a delicious flavor. The combination with sorghum flour also gave the right amount of elasticity to the dough that helps it rise and keep its shape, and provided a final product with the right level of chewy texture.

In a nut shell, the combination of ingredients using sorghum flour helped us create gluten-free bread that tastes, looks and feels like the real thing.

Nominate Rudi’s Gluten-Free Partner

Nominate Rudi’s Gluten-Free Partner Chef Justin Cucci of Root Down for “The Oscars of the Food World”

The James Beard Foundation, which “celebrates, nurtures and preserves America’s diverse culinary heritage and future” is now accepting nominations for its annual Restaurant and Chef Awards.

Justin Cucci, owner and chef of Denver’s popular and allergy-friendly restaurant, Root Down, has worked with us to create delicious recipes using our gluten-free breads. He also has a standing reputation for working to promote Colorado’s wonderful local ingredients. Chef Cucci has maintained impeccable integrity with organic food sourcing, local sustainability initiatives, and neighborhood philanthropy.
The Rudi’s Gluten-Free Bakery team would be honored if you would support Chef Cucci by voting for him in the 2011 James Beard Foundation Southwest Region Best Chef Award. Nominations must be submitted by Dec. 31, 2010, and can be made by clicking on the following link: http://jamesbeard.starchefs.com/awards/vote/index_2.php.

Meet the Team

December 22, 2010

At Rudi’s Gluten-Free Bakery, we have a great team of people who enjoy spreading the word about our great-tasting, all natural gluten-free breads. We’d like to take this time to introduce ourselves, since you’ll be hearing all of the latest gluten-free news from us in the future.

Doug

First up is Doug, the Marketing Guy (yep, that’s his official title). At Rudi’s, Doug does a little bit of everything, including marketing, but mostly he works with amazing people.

What’s your favorite sandwich?
My favorite sandwich is the classic PB&J, and sometimes when I’m feeling crazy, I’ll even grill it!

What’s your favorite thing about working at Rudi’s?
I love working for a company that cares about the type of food it provides for people. I have a personal passion for living a healthy lifestyle and eating foods that don’t contain artificial chemicals while still tasting fabulous. At Rudi’s, my personal passions come to life as the company tries to provide the most nutritious and tasty breads every day.

If you could build anything out of bread, what would it be?
My dream is to set the world record for the largest gluten-free PB&J sandwich, and then host a big party to eat it.

What is your favorite bread memory?
My favorite memory is the first time someone with celiac disease tasted the Rudi’s gluten-free breads and immediately hugged me. I’d never been hugged by a consumer before, but interestingly, I get hugs all the time now (because the bread is that good).

Maggie

Next up is Maggie, the Digital Marketing Manager. Maggie’s job is to manage the website, interact with Rudi’s fans on Facebook and Twitter, write for the Baked on the Bright Side blog, and make sure everyone in the digital world has heard of Rudi’s Gluten-Free Bakery.

What’s your favorite sandwich?
My favorite sandwich is a grilled turkey and Swiss on Rudi’s Organic Colorado Cracked Wheat.

What’s your favorite thing about working at Rudi’s?
My favorite thing about Rudi’s is working in a place that people are excited and proud of the product they are making, and getting to ride around in the Loafswagon.

If you could build anything out of bread, what would it be?
I would build a bread parka to take skiing, which would be great for a mid-run snack!

What is your favorite bread memory?
My favorite bread memory is my childhood breakfast of toasted bread with butter, cinnamon and sugar.

Jen

Jen Pieknik, Marketing Manager, is another important member of the Rudi’s team. At Rudi’s, Jen focuses on build the Rudi’s brand through events, promotions, advertising, and sponsorships.

What is your favorite sandwich?
My favorite sandwich is a grilled cheese. Since I began my job at Rudi’s, I’ve made about 1,000 of them, but I’m still not tired of their cheesy, melty goodness yet.

What’s your favorite thing about working at Rudi’s?
My favorite thing about working at Rudi’s is working with great people and a great company… and of course the smell of fresh bread when I walk into the office each morning.

What is your favorite bread memory?
When I was a little girl and I didn’t feel well, my mom would make me tomato soup and grilled cheese, which always made me feel better. That’s probably why the grilled cheese is my favorite sandwich, because it reminds me of my childhood.

Loafswagon

And last, but certainly not least, is the Loafswagon. Born in 1978, the Loafswagon is one of the older members of the Rudi’s gluten-free team (but she doesn’t look a day over 30). The Loafswagon travels around the country to bring the goodness of Rudi’s gluten-free breads to fans everywhere.

What is your favorite sandwich?
I don’t eat bread, but I do like premium fuel to keep me in top shape for my cross-country journeys.

What is your favorite thing about working at Rudi’s?
My favorite thing about working at Rudi’s is delivering great tasting breads to the doorsteps of Rudi’s fans, and visiting different gluten-free events around the U.S. I’m always on the lookout for more places to visit, and you can keep up with my travels on Facebook and Twitter.

If you could build anything out of bread, what would it be?
I would build a replica of myself to share with all of my friends.

Introducing the Rudi’s Gluten-Free Bread Family

December 21, 2010

Now that you’ve met the Rudi’s team, we’d like to introduce you to the Rudi’s Gluten-Free Breads! This all-star lineup of gluten-free goodness tastes just like the real thing, and is made from all-natural ingredients. And of course all of the breads are certified gluten-free, because at Rudi’s, being gluten-free doesn’t mean you have to be bread-free.

Original

The Original gluten-free bread is the classic of the Rudi’s gluten-free bread family. Soft and fluffy, it tastes just like regular sandwich bread. Whether you’re enjoying a PB&J, toast or a gourmet grilled-cheese sandwich, the Original gluten-free bread is the classic sandwich choice for gluten-free foodies.

Multigrain

The “health nut” of the group, the Multigrain bread is a hearty gluten-free option. Packed full of goodies like organic sunflower seeds, millet and flaxseed, Multigrain is a tasty, filling bread option. Even with all of those no-nonsense ingredients, the multigrain does have a sweet side with just a touch of organic molasses.

Cinnamon Raisin

Cinnamon Raisin is the “show-off” of the group with its sweet side. Whether you’re having a slice to start your day, or for an afternoon snack, the enticing aroma of freshly-baked, gluten-free cinnamon and raisin goodness is sure to put a smile on your face.

With all of these tasty, gluten-free breads, the possibilities are endless. Here on Baked on the Bright Side, we’ll be sharing some of our favorite gluten-free recipes, all starring the Rudi’s Gluten-Free Bread family. What are your favorite gluten-free bread sandwiches and recipes?

Rudi’s Gluten-Free Bakery Caramel Apple French Toast

Created by Chef Eric Paraskevas, Terra executive chef

French Toast Batter Recipe:

Ingredients:

Makes about 3 ¼ Qts.

  • 1 Qt. Half & Half
  • 1 Qt. Heavy Cream
  • 2 C. Brown Sugar
  • 10 Eggs
  • 3 Tbsp. Ground Cinnamon
  • 1/8 tsp. Fresh Grated Nutmeg
  • 1 Tbsp. Vanilla

Procedure:

Using a whisk, mix everything together until thoroughly incorporated, pass through strainer. Place into container, date, label, refrigerate.

Caramel Sauce Recipe:

Ingredients:

  • 1 ½ Cup Sugar
  • 1 tsp water
  • ¼ Cup Apple juice

Procedure:

Heat the sugar with the water over low heat stirring occasionally until all the sugar melts completely. BE VERY CAREFUL, sugar burns hurt, a lot. Allow the sugar to continue to cook until it turns a deep golden brown. Remove from heat and carefully and slowly whisk in the juice. Allow to cool, place into a container, date, label, refrigerate.

Spiced Nut Recipe:

Ingredients:

  • 1 Cup Spanish Peanuts, Chopped
  • 1 tbsp Blended Oil
  • 1 tbsp Chili Powder
  • 1 tbsp Sugar
  • 1 tsp Cayenne Pepper
  • Salt As Needed

Procedure:

Place the peanuts into a preheated oven at 300 degrees. Cook until nicely toasted about 15 minutes. Remove from oven place into a bowl mix with oil, chili powder, sugar, cayenne pepper. Season to taste with the salt. Place in a container, date, label, store.

Rudi’s Gluten-Free Bakery Pumpkin Pie Recipe

Created by Justin Cucci, Root Down chef and owner

GLUTEN-FREE PUMPKIN PIE

Yield: one 9-inch pie

  • 1/2 recipe Pamela’s Easy Pie Crust (see below)
  • 1 cup organic cane sugar
  • 1/3 cup organic brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons freshly grated nutmeg
  • 1/4 teaspoons ground cloves
  • 1/4 teaspoons fresh grated Ginger
  • 1 tablespoon fresh Tarragon, chopped
  • 1/2 teaspoon sea salt
  • 2 cups organic pumpkin puree (one 15 oz. can)
  • 2 organic brown eggs
  • 1-1/2 cups organic evaporated milk (one 12 oz. can)
  • 1/3 cup organic shredded coconut, lightly toasted

METHOD

Preheat oven to 350°.

Prepare Pamela’s Easy Pie Crust, divide in two equal parts, and use one part to form a shell in a 9-inch pie pan. Refrigerate until ready to bake pie.

In a small bowl, whisk together sugar, brown sugar, cinnamon, cloves, ginger, tarragon, nutmeg, and sea salt.

In a larger bowl, combine pumpkin puree, eggs, and evaporated milk. Mix to incorporate eggs fully. Add dry ingredients to pumpkin puree mixture and whisk to combine well. Carefully pour pie filling into unbaked crust.

Bake pie on bottom rack of 350° oven until pie is set but the center still jiggles slightly, about 50 minutes.

Cool pie completely on a wire rack before serving. Top with sprinkles of toasted coconut, enjoy!

EASY PIE CRUST

Yield: two, 9-inch pie crusts

  • 1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (do not use the yeast packet)
  • 8 Tbsp organic unsalted butter, chilled
  • 8 Tbsp Earth Balance shortening, chilled
  • 7 to 8 Tbsp ice cold water

METHOD

In a bowl, cut chilled butter and shortening into Pamela’s Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Roll out half the dough between two sheets of parchment paper or plastic wrap. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake on lower rack in oven. Bake unfilled crust in a 350° oven on bottom rack for 35 to 40 minutes.

Variation:
Non-dairy: use 8 TBSP Earth Balance margarine and 8 TBSP Earth Balance shortening

Rudi’s Gluten-Free Bakery Gluten-Free Thanksgiving Stuffing

There’s no need to skip the holiday stuffing with this delicious gluten-free recipe. Created by Justin Cucci, chef and owner of Denver’s popular Root Down Restaurant, this Gluten-Free Thanksgiving Stuffing combines fresh vegetables, fruits and nuts to make a dish that will make everyone say thanks. Even your gluten loving friends won’t be able to tell it’s gluten-free!

Created by Justin Cucci, Root Down chef and owner

Makes 12 servings

INGREDIENTS

  • 2 cups Veggie stock or broth
  • 1 ounces dried porcini or Fresh Shitakes mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green apple
  • 1/2 tablespoon vegetable oil
  • 1/2 tablespoon kosher salt,
  • 1 1/2 cups Rudi’s Gluten-Free Bakery bread (either Cinnamon Raisin or Multigrain), cut into 1/2-inch cubes
  • 1/3 cup dried cherries
  • 1/3 cup chopped pecans
  • 1 whole eggs, beaten
  • 1 teaspoons dried rubbed sage
  • 1/2 teaspoon fresh sage
  • 1 teaspoons dried parsley
  • 1/2 teaspoon fresh parsley
  • 1/4teaspoon freshly ground black pepper

METHOD

Preheat the oven to 400°F.

Heat the veggie broth in the sauce pan to simmer, remove from heat. If using dried mushrooms, place mushrooms in bowl and pour heated broth over them. Cover and allow to sit for 35 minutes. If using fresh shitakes, skip this step.

In a large mixing bowl toss the onion, celery, and green apple (and shitakes if not using dried mushrooms) with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, remove the sheet pan and spread the Rudi’s Gluten-Free Bakery bread over the vegetables. Return the pan to the oven and continue cooking.

If using dried mushrooms, drain the mushrooms, reserving 1 cup ONLY of the liquid. Chop the mushrooms.

Chop the mushrooms and place in a large oven proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary.

Heat the stuffing in the oven to warm up.

Rudi’s Gluten-Free Bakery Bread Pudding

If you’re looking for a tasty, sweet treat that’s completely gluten-free, this bread pudding fits the bill. Created by Justin Cucci, chef and owner of Denver’s popular Root Down Restaurant, this Bread Pudding made with a Colorado-based Stranahan’s Whiskey Sauce will satisfy any sweet tooth.

Created by Justin Cucci, Root Down chef and owner

Makes 20 servings

BREAD PUDDING CUSTARD

  • 4 eggs
  • 1 quart milk
  • 2 cups granulated sugar
  • 2 teaspoons vanilla paste
  • 1 teaspoon cinnamon
  • .25 teaspoon salt
  • 4 loaves of Rudi’s Gluten-Free Bakery Original Sandwich Bread

METHOD

Blend all ingredients with the stick blender.

Soak approximately 4 loaves of Rudi’s Gluten-Free Bakery Original Sandwich Bread broken into pieces for about 30-45 minutes in the mixture.

Bake at 325 till golden brown and baked through.

STRANAHANS WHISKEY SAUCE

  • 1/2 pound whole butter
  • .25 cups water
  • .5 teaspoon nutmeg, freshly grated
  • .25 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 each Egg
  • pinch cayenne
  • 1/2 cups stranahan’s whiskey

METHOD

Melt butter, sugar, and water in saucepan. In separate pan, reduce whiskey by half. Add the burned off whiskey to the first saucepan with the nutmeg, cayenne and salt. In a bowl, blend the eggs with a stick wand and once blended, temper into the bourbon sauce slowly. Remove from heat.

Add the sauce to the bread pudding custard. Best served when slightly hot.

Rudi’s Gluten-Free Bakery Gourmet Grilled Cheese

As bread fans, we think the grilled cheese is a must have when it comes to sandwiches. If you are looking to put a gourmet twist on a traditional classic, this recipe may be just what the gluten-free chef called for. Created by Justin Cucci, chef and owner of Denver’s popular Root Down Restaurant, this Gourmet Grilled Cheese sandwich is sure to please even the pickiest of gluten-free eaters.

Created by Justin Cucci, Root Down chef and owner

Makes 20 servings

TOMATO JAM

  • 3½ pounds roma tomatoes , large dice
  • 1 small onion brulee, chopped
  • ½ cup brown sugar
  • 1&½ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ¼ teaspoon cumin
  • ¼ cup sherry vinegar
  • 1 each lemon

METHOD

Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.

Combine a heaping tablespoon of the jam with around 3 slices of your favorite cheese – we recommend Potato Chip Gouda – and two slices of Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread in a buttered pan to cook the final grilled cheese sandwich.