Archive for 2011

Gluten-free Holidays on a Budget

December 6, 2011

Happy holiday season GF followers!  Are you getting into the holiday spirit yet?  This time of year can be a very stressful time for gluten-free eaters and it is important to know that there are some great ways to save, get creative and have fun this holiday season!

What better way to save and stock up on GF goodies than making some homemade stocking stuffer! Check out these two blogs for excellent and creative homemade and easy to order gifts to make your GF holiday inexpensive and fun!

Glutenfreeville

LeftoverQueen

If you have friends and family in town, invite them over to eat!  Or even better host a pot-luck.  There are lots of naturally inexpensive GFree foods that R Rudilicious and great healthy holiday meals.  Be sure to stock up on Naturally GFree foods such as veggies (especially root vegetables), fruit, rice and eggs – how about a holiday stir-fry?

During the holiday season stores and companies (like us!) are anxious to spread the holiday cheer and help support the gluten-free community! Be sure to check out facebook pages and online coupon sites to get some great GFree deals to help save during the holiday season!

Rudi’s gluten-free bakery coupon
Mambo Sprouts!

Have a GFree friend you need to get a gift for? How about a gfree coupon book? Or put together a jar with your favorite Gfree soup mix? There are lots of ways to save this holiday season and Rudi’s is here to help! Post your most creative, inexpensive GFree gift and enter to win a Rudific swag bag filled with all kinds of GFree Rudi’s goodies!

Post by Friday, December 9th!

As Always, Happy Gfree (holiday) Eating!

Tighe

Weekly GFree Roundup, Snow and Gluten-free Jingles R in the Air!

December 2, 2011

Happy December Gluten-free Followers! This week has flown by as we here at Rudi’s embraced the snow in Boulder and jumped back into the swing of things after the Thanksgiving holiday! There is a lot to prepare for to get ready for more holiday fun.  Here at Rudi’s we R playing with some holiday bread recipes and singing to a tune of “a partridge in a pear tree!” **hint hint can I say check out R Facebook 12 days before Christmas?!

In the news this week an interesting and thought provoking article was written in the New York Times, Should We All Go Gluten-free definitely generated some great discussion in the gfree community, thanks to all who shared their thoughts! The NFCA-newsletter also featured a year in review posting the top celiac and gluten-free headlines, what a year it has been!

Looking for some ideas for entertaining? Check out these blogs for recipes, tips and gluten-free guests!

http://www.valpolife.com/index.php/health/nutrition-exercise/14724-cooking-for-gluten-free-guests

http://www.mambosprouts.com/blog/gluten-free-holiday-meals/

Or how about a Gluten-free gingerbread house making party?

http://glutenfreemom.typepad.com/gluten_free_mom/2011/11/time-to-order-your-gluten-free-gingerbread-house-kit.html

Don’t forget to get out and stay healthy!

https://www.rudisbakery.com/2011/11/30/go-for-a-gf-goodness-loaded-healthy-holiday-season/

Have a happy, healthy gluten-free weekend!

Questions, comments, more news? Post it here on R Facebook or Twitter pages!

Tighe

Go for a GF Goodness Loaded, Healthy, Holiday Season

November 30, 2011

Hello Gluten-free followers! How was your GF Thanksgiving? Now that Thanksgiving is over, the holiday season has officially begun and we are definitely getting into the holiday spirit here at Rudi’s Gluten-free Bakery. A few things on R mind R how to eat healthy GF, how to afford GF and how to enjoy the holidays GF! Today I would like to focus on the healthy gluten-free side of the holiday season. After you have finished off the last of those turkey-day leftovers it is time to get up and get out!
It is really easy during the holiday to put off your health goals until the New Year but why not embrace a change now?! Being gluten-free is not easy but after the inspiring response on R social media outlets during Thanksgiving it is clear that this is a strong community that is here to help all! So before you get to wrapped up in the holiday spirit take a step back and embrace the seasons with a little exercise and healthy eating!
Here are some activities that we thought were great ways to prepare for the holidays and get motivated to stay healthy!
1. Cut down your own Christmas tree! Embrace the winter weather, bundle up and trek out to nature…*or maybe just take a long walk in the woods and breathe in the winter air!

2. Winter cleaning! Pull up your sleeves, bring on the mop and get your kitchen to sparkle- having a clean, un-contaminated kitchen is very important for the Holiday baking season!

3. Find a friend! The holiday season is a great time to catch up with old friends and reminisce on the good old days! Instead of a lunch or coffee date why not suggest taking an exercise class or a window shopping date?

4. Cook healthy meals! Now that your kitchen is clean it is time to restock the refrigerator. Be sure to make a list before going to the store and don’t forget to check the freezer section for R bread! Check out R recipe gallery for some Rudific suggestions!

5. Go Caroling! There is no better way to spread the holiday cheer than walking door to door singing holiday songs!

Stay tuned for more tips, tricks and gluten-free gimmicks for the Holiday season!

Questions? Comments? Don’t be shy! Find us on Facebook or Twitter!

As Always,

Happy Gluten-free (holiday) Eating!

Tighe

The FEAST is complete! Who is Ready for a Rudificly Gluten-Free Dessert, Slow Cooker style?!

November 23, 2011


Dessert is always the last on the long list of ingredients that looms over one’s head when fighting the masses at the Grocery store before Thanksgiving Day!  While traditionally pumpkin and apple pie are delicious desserts for a post-Thanksgiving feast, why not change it up and make Bread Pudding!

This Bread Pudding recipe is Rudilicious, nutritious and easy to make!  Let your Thanksgiving Dessert worries be ridden! Rudi’s Gluten-free Bread Pudding is here to save the day!

Ingredients:

9 Slices of Rudi’s Multigrain, Cinnamon Raisin OR Original Bread!

4 Tbs of butter or butter alternative

3 Golden Delicious apples

2 Tbs Lemon juice

1 Tbs grated lemon rind

½ cup honey (to taste)

1-2 tsp cinnamon

¼-1/2 tsp nutmeg

1 cup apple juice

½ cup golden raisins

½ cup walnuts (optional)

  1. Spread butter onto bread and place in toaster or under broiler until nicely browned
  2. Cut bread into chunks
  3. Place all ingredients in the slow cooker except for walnuts
  4. Set slow cooker to LOW and leave to cook for 5-6 hours, check and stir the bread pudding around the 3-4 hour mark
  5. Stir in walnuts before serving with Gluten-free ice cream or whipping cream!

Have a Rudificly FUN, Gluten-Free Thanksgiving!

As Always,

Happy Gluten-free (Holiday!) Eating,

Tighe

The Gift That Keeps on Giving, by Guest Blogger Kristin Beltaos, M.A.

November 21, 2011

Thanksgiving is my favorite holiday of the year. The holiday doesn’t demand that I riskily ignite fireworks and run, dangerously scale my house to create exterior illumination that rivals the neighbors or look for a groundhog’s shadow. Thanksgiving simply requires me to be grateful…and grateful I am.

So often I hear people rejoice and grumble about the holidays. There are so many stresses out there…the spread of unsafe food for the allergic and intolerant…whether Aunt Bethany will wrap up her cat as a Christmas gift…perhaps cousin Catherine will dry out the turkey…or Uncle Lewis will set fire to the Christmas tree with one fatal ash from his cigar. Whoops, I started to think about National Lampoon’s Christmas Vacation movie, instead of real life.

But seriously, so many of us have a sigh of relief when the holidays are over. I hope to persuade you to live this year’s holidays to the fullest.

Sure I think we all start with good intentions at Thanksgiving…and then slowly but surely our intentions spiral out of control when hopping from party to party, decorating, shopping for those perfect gifts, completing holiday cards and cooking and baking up a storm. Who wouldn’t want a holiday away from the holidays? Add a dash of food allergies or intolerances to the season of celebrations and our stress levels can put us over the edge.

On top of the mayhem listed above, we live in a society that socializes, celebrates and rewards with food. How do we keep the meaning of our traditions alive, even in the midst of food challenges?

I think it’s about working with life’s challenges and ensuring that you keep adding value to your family’s rituals and traditions. Not sure what I mean about value?

The value is what you share as a family, and it is also what you will pass along to generations to come. Perhaps we confuse an activity like a meal, making cutout cookies or how we decorate as an end. The truth is our activities are a means to an end: to experience the value. That value may be emotional, spiritual or social. Those are the feelings and values that we want our family, friends and ourselves to remember. It’s not about gosh that’s a mind-blowing, good tasting cutout cookie…it was the experience of making those cookies that we remember. It’s what I remember every time I pull out my mother’s cookie cutters and carry on that tradition, that experience, that value, with my boys.

While I know that cousin Eddie might get irritating wearing his green dicky under his cream sweater, drinking eggnog from a moose mug and pontificating about how wonderful his Rottweiler named Snots is…

Remember that the holidays are about the time that we spend together, the value that we create, and the tasty food we partake of is a wonderful accent to our rituals and traditions. And as cousin Eddie said, “That Clark is the gift that keeps on giving!”

About Kristin Beltaos, M.A.

Kristin Beltaos, M.A. is life/business coach and owner of A Gift of Miles and creator of The Scrumptious Truthä, a food allergy and intolerant education and support program. She provides national life coaching and support services to those dealing with Stress Management, Food Allergies and Reproductive Challenges via telephone, web conferencing and in-person in a variety of clinics in the Twin Cities. Prior to her life coaching business, Kristin was employed and independently consulted for a variety of companies in the areas of business and strategic planning and marketing. Kristin also served as a board member for the Anaphylaxis and Food Allergy Association of Minnesota. Her eldest son has multiple food allergies to: dairy (by touch and ingestion), eggs, peanuts, tree nuts and sesame.

Weekly GF Roundup, Thanksgiving Holiday Style!

November 18, 2011

Greeting’s Gluten-free Followers! Happy FRIDAY! With the Holiday less than a week away there have been so many Rudific posts and articles on the web pertaining to how to have a Gluten-free holiday! We want to share with you Rudi’s Roundup of knowledge and help! Thanks to all of the GF bloggers who have participated in giving fun and easy recipe ideas for the Gluten-free community!

This week began with a few articles on the obstacles to avoid gluten during the holiday season in the Montreal Gazette , as well as, an update on Athletes in the spotlight suffering from Celiac Disease posted by the NFCA.  Also in the news in Seattle was a Thankful Gluten-free article that explains the assurance of Turkeys being Gluten-free.

If you are looking for some Rudific Thanksgiving recipes the Gluten-free community is here to help! Looking for a few stuffing ideas? Check out Root Down Restaurant’s rudific recipe, after reading be sure to browse R Rudific recipe gallery! Also if you R looking for a GF desert head on over to GFLivingLA for a pumpkin bread pudding recipe! Need a visual for some cooking inspiration?  Watch Chef Dan of Renegade Kitchen make Rudific stuffing or watch how to make Rudi’s GF crostini’s with yours truly!

The Gluten-free community is here to help! Read in the Boulder Weekly about alternative thanksgiving ideas like using RUDI’S GF bread or stop by your local Whole Foods to pick up an allergy check list while shopping!

What blogs and articles R you enjoying this week? Facebook or Tweet at us!

As Always,

Happy Holiday Season GF eaters!

Tighe

Gluten-Free Thanksgiving Appetizers for the Kids Table!

November 16, 2011

Once the Macy’s day Parade has ended and the excitement of the morning has come to a dwindling end, the kids are ready to eat! Many times adult appetizers such as GF crostini’s and fancy cheeses are not particularly favorable for the young Thanksgiving attendees! Why not create a gluten-free appetizer that is healthy and will keep the kids happy until the big feast!

Healthy and Happy Kids? Alright!!

Rudi’s Gluten-free TURKEY-FUN Pizza Appetizer

Ingredients:

1-2 Rudi’s Gluten-free Pizza crusts

nut butter

Fruit- Apples, Bananas (leftovers from Thanksgiving ingredients will work great!)

Vegetables- Again, Use up the leftovers!

Humus

Tomato Sauce

Cheese (or non-dairy alternative)

Recipe:

Preheat oven to 350F

Sprinkle a generous amount of olive oil over pizza crusts

While pizza crusts R baking chop up Veggies, Fruit and cheese and assort in a half circle on platter

Place 3 small bowls at the bottom of the platter and fill with nut-butter, humus and tomato sauce

Once pizza is nicely browned and crispy pull out of oven and slice into long thin rectangle like pieces

Disperse pieces periodically in between fruits and veggies

Serve your “TURKEY” appetizer and let the kids get creative!

Thanksgiving is a time to celebrate family of all shapes and sizes! Rudi’s is EXTRA thankful for all of the awesome parents who support their kids by choosing Rudi’s Gluten-free bread!

Tell us what you think! Facebook or tweet at us!

As Always,

Happy Gluten-free (Holiday) Eating!

Tighe

Warm Millet Salad, by Guest Blogger Paul Biscione C.H.C

November 14, 2011

About one month ago, I put out my Breakfast Millet article to rave reviews. I had gotten so many emails thanking me for putting out the article and most of them requesting that I put out another one for a savory millet dish. As I am not one to disappoint may I just say…..the millet saga continues.

I seriously never get tired of talking about millet. Delicious, healthy and versatile millet is a lot like rice and can be the vehicle to transform even the most mundane dish into something exciting. To get the scoop on the health aspects and back story of millet, please refer to the previous article on millet (click here).

In my last article, I made a bold statement saying “you will find that if you look up recipes for basic millet as a savory dish on the internet, that everyone seems to say it is 3 cups of liquid to 1 cup uncooked millet (3 to 1ratio). I am here to tell you that this is WRONG.” This brazen statement still holds true. I went on to say that I do what I call “starving the grain” to make it light and fluffy every time and I added my cooking tip which was; the amount of liquid needed to cook the grain depends on your desired outcome of the dish. This is also still true, and here is why.

Just like rice, too much water and you have a goopy mess of rice that is too sticky to be separate and fluffed. Too little water and your rice will not cook all the way through. Millet is no different. I like a little give in my millet (and in my rice). I want the grains to be fluffy and separate so when you combine it with other ingredients (or eat it plain), the end result is not a big sticky mess. To accomplish this all you need to do is follow a few simple rules, and they are; rinse your grains, dry/toast your grains, leave the lid on the pot until done and do not peak….you see, that wasn’t so hard now was it?

Peaking and not rinsing are the biggest killers of grain dishes. You will notice that when you rinse your millet, that just like rice a cloudy film rinses off. If you rinse the millet under cold water a few times you will yield a much better end result after it is cooked; this also makes it easier to digest and for your body to absorb all the health benefits of the grain. Peaking is another common mistake as you are letting out the steam that the millet needs in order to cook properly.

Millet is actually one of my favorite items to serve at a party. Like a bulgur salad, it can be stretched really far when adding lots of delicious, healthy veggies to it. It’s perfect for a room temperature salad and can be made well in advance. In fact, I just had my friends, Patrice and Joy over this past weekend. They are a little more health conscious than the average person and are getting ready for the grand opening of their day spa in NJ called, Indulgence Day Spa. So, this dish was party ready and healthy to boot.

So on to it! This dish is seriously one of my favorites. I never get bored of eating it and it can be made to anyone’s particular tastes. Do you prefer dill over scallions, no problem! Do you like peas over corn, dump it in there! Today though, I am going to give my favorite recipe for warm millet salad (room temperature). So here we go!

Warm Millet Salad

Ingredients:

  • 1 cup of Millet; rinsed about 2 or 3 times and drained
  • 2 cups of Water
  • 1 – 8 oz pkg of Shiitake Mushrooms
  • 1 orange or yellow Bell Pepper; diced
  • ½ of an Onion; diced
  • 1 – 15 oz can of Corn; drained
  • 2 small  or 1 large Scallions; green and white parts
  • 1 cup of Mustard Vinaigrette (see recipe below)
  • Salt and Pepper to taste

Basic Mustard Vinaigrette:
(Mix all ingredients below and whisk thoroughly to combine)

  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Rice Vinegar
  • 2 tbsp Dijon Mustard
  • A pinch of Salt and Pepper

Method:

  • In a large pot (or wok), add the rinsed millet and dry it out from the rinsing over a medium low heat; keep it moving in the pan so it does not burn.
  • After it is dry (about 2 minutes), add 1 tbsp of olive oil and continue to stir to coat the millet for about 1 more millet; remove the pan from the heat.
  • In a second large pot with a heavy or a snug fitting lid, bring the 2 cups of water to a boil.
  • Add the millet to the pot or water and bring the pot back to a boil; place the cover on and lower the heat to low. Set a timer for 25 minutes (do not uncover or touch the millet again until it is done).
  • While the millet is simmering; in a large sauté pan or wok, sauté the onions and bell pepper in about 3 tbsps of olive oil over a medium low heat for about 4 minutes until the peppers and onions are slightly tender.
  • Now add the corn and the shiitake mushrooms to the pan and raise the heat to high and continue to cook mixture for about 3 minutes; you are only looking to warm the corn and mushrooms through at this point. After the mixture is done, set aside and cover the pan to keep warm.
  • After 25 minutes when the millet is done, shut the heat off, uncover the pot and set the timer for 10 minutes (do not touch or stir the millet). This will allow the millet to dry out a bit and fluff up nicely.
  • After the 10 minutes, use a fork with large tines and fluff by raking the fork through the millet.
  • Dump the millet into a large mixing bowl (big enough for the millet and vegetable mixture), add the vegetable mixture to the bowl along with the scallions and gently fold to combine.
  • Add all of the vinaigrette to the millet mixture with your desired amount of salt and pepper and again fold gently to combine.
  • Place millet salad in the fridge for about 20 minutes so the flavors have a chance to combine.
  • Take the millet out of the fridge after the 20 minutes and zap it in the microwave for about 30 seconds or so just to bring it back to a warm temperature (but not hot).
  • Serve.

I find that letting the millet sit for a while really allows all of the flavors to come together and to intensify. Of course you can eat the millet right after you make it without refrigeration, but the full impact of the flavors will not be present without a little resting. In fact, you can let this chill in the fridge for quite a few hours if you want to make this before hand for a party.

Crazy-delicious picture time!

Serving suggestions; this millet salad pairs really well with a fresh tomato and shallot salad on the side (as seen in the picture above). I like grape-tomatoes and shallot with a dash of balsamic vinegar and some dark green olive oil the best.

Side Note: this recipe was for a “millet salad” and not millet as a side dish like a rice pilaf. In order to get the right consistency for a dinner side dish, you would need 2 ¼ cups of water as opposed to the 2 cups of water I used for this salad recipe. My recipe above calls for the addition of a good amount of extra liquid by way of the vinaigrette. This goes back to what I said, “the amount of liquid needed to cook the grain depends on your desired outcome of the dish.

Variation: sick of fried rice, why not make a “fried millet” instead? Use leftover plain millet just like you would rice to make a healthier version of this favorite Chinese side.

Resources:

Millet For Breakfast: http://www.foodlivingandeverythingelse.com/2011/09/millet-for-breakfast.html

Indulgence Day Spa (their site may not be live just yet): Myindulgencedayspa.com

Paul Biscione is a Certified Health Counselor and owner of Healthy Xpectations.  Paul is also the writer of Food Living and Everything Else (the blog):  http://www.foodlivingandeverythingelse.com/ and Loving Food Again (the cookbook): http://lovingfoodagain.com/.

Gluten-free Hazelnut Sage Stuffing!

A Rudific Stuffing recipe made by Chef Dan Kohler of Renegade Kitchen

Makes one 9 x 13 dish.

Prep Time: 40-50 minutes
Baking Time: 15-20 minutes

Ingredients:

1 loaf Rudi’s Gluten-Free Multigrain Bread
¼ cup olive oil
1 whole yellow onion, chopped
1 bulb fennel, chopped
2 garlic cloves, minced
4 tablespoons sage, minced
~1 pound Cremini mushrooms, chopped
salt and pepper
1 ½ cup veggie stock (homemade is always better)
2 eggs
½ cup chopped hazelnuts

Directions:

1. Preheat your oven to 250 degrees.

2. Cut the loaf of bread into rough cubes, anywhere from ½ inch to ¾ inch pieces. Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.

3. Set the bread aside and turn the oven temperature up to 350 degrees.

4. Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

5. Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume. Season everything with salt and pepper as you go along and taste, taste, taste.

6. Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.

7. Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).

8. Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.

9. Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.

10. Get a spoon, a turkey and a bib. It’s Thanksgiving.

Gluten-Free Entertaining Before the Feast Begins!

November 11, 2011

It is finally Thanksgiving Day! Your guests are supposed to be here only an hour before dinner giving you plenty of time to prepare in your kitchen.… WAIT! What’s that noise? A car door slamming, it is only 11:00 O’clock! Oh no! The guests R early!

Entertaining before the main event can be one of the most stressful and hectic times during Thanksgiving! Everyone wants to help, talk and catch up and usually there are too many people in the kitchen! The best way to manage the cooking and keep your guests busy is to delegate! While planning ahead always helps make the cooking process go much smoother delegating tasks that are simple, easy and will take guests out of the kitchen will help you manage your stress and time!

Here is a fun, hands on and appetizer ready recipe that will keep your guests busy and let the gluten-free goodness holiday begin!

The Guests Arrived Early, Get out of my Kitchen, Gluten-Free- Rudific Crostini’s!

Check out R video blog featuring this recipe!

Ingredients:

6-10 slices of Rudi’s GF original bread (depending on # of guests)

Olive oil

Herbs

Garlic

Any leftover fixings you have in your refrigerator: Cheese, Herbs, Olives, Humus, Greens, Tomatoes, Avocados are all good ideas!

Directions!

  1. Preheat oven to 400F……Instruct your guests to…
  2. Hand loaf of bread over to your guests with a cutting board and request they cut each slice into 4-6 squares (preferably send guests to a table outside of the kitchen!)
  3. While cutting squares, mince garlic and finely dice herbs
  4. Place squares on cookie sheet and lightly drizzle olive oil over the bread
  5. Sprinkle garlic and diced herbs on top
  6. Place in oven for 7-14 minutes (cooking times vary with oven) being sure to check every so often as to not burn the crostini’s
  7. While the crostini’s are cooking pull out a serving platter and the leftover fixings and request your guests to slice and cut toppings and place on platter
  8. Pull Crostini’s out and place on a plate and let your guest’s create and indulge in a Rudific creation!

Be sure to let us know how it goes! Post your Thanksgiving experience on R Facebook or Twitter pages!

As Always,

Happy Gluten-free (Holiday!) Eating!

Tighe