Archive for 2011

Gluten-free Thanksgiving Stuffing Goodness!

November 9, 2011

November has hit the ground running and Thanksgiving is only a few weeks away! During this time of year it is very easy to stress and get caught up in the pressures that always come around during the holiday season BUT, this year have no fear RUDI’S is here!  Over the next few weeks’ fans, be on the lookout for excellent recipes, resources and giveaways to help R followers enjoy a non-demanding, stress-free holiday season!

Thanksgiving is one of R favorite holidays at Rudi’s because we get to feature R excellent gluten-free bread in stuffing recipes, crostini’s, bread pudding, croutons and all things Thanksgivingly Rudilicious.  If you are worried about planning a gluten-free Thanksgiving for your entire house of guests we R here to help!

Here is a Rudific stuffing recipe that will not only keep your Gluten-free eaters happy it will also fill the palates of all of your guests with stuffing bliss!

Rudi’s Simple & Rudiliciously Gluten-Free Stuffing Recipe!


1 Loaf of Rudi’s Multigrain bread toasted or stale cut into cube sized pieces

2 Large ribs celery, diced

2 Carrots diced

2 Medium sized onions, diced

2 Tbs Garlic, chopped

1 Tbs each of Rosemary, Thyme and Sage

3/4 stick of butter or butter alternative

2 teaspoons of sea salt and pepper (to taste)

1 cup of chicken or vegetable stock

1/2 cup of white wine

4 Tbs Parsley

*Raisins, walnuts, apples, bacon bits, roasted squash are all excellent additions to this recipe but not required!

  1. Toast bread cubes in a preheated 300F oven for 20 minutes or until dried. *Be sure to stir occasionally
  2. Saute garlic, onions, celery and carrots in butter/butter alternative until soft and caramelized.
  3. Add herbs and salt and pepper and cook for 2-4 minutes
  4. If using wine add after 2-4 minutes and continue to cook over medium heat for 2-4 more minutes
  5. In a large bowl mix vegetables with bread cubes, broth and parsley.  Transfer to a baking dish and bake for 20 minutes at 325F. *add alternative ingredients here!

VOILA! A Rudiculously simple and Rudilicious gluten-free stuffing for all to enjoy! This recipe can even be partially assembled the day before and popped into the oven or your Turkey on Thanksgiving Day!

Thanksgiving is all about giving thanks and Rudi’s is so thankful for having such amazing Gluten-free fans and followers!

As always,

Happy Gluten-free (Holiday!) Eating,


My Path To Health And Wellness, by Guest Blogger Paul Biscione C.H.C.

November 7, 2011

My name is Paul Biscione and I am a Certified Health Counselor and owner of Health Xpectations, LLC. How did I stumble upon this career? Well that’s an interesting story, and here it is……..

“It ain’t easy being gluten free.” Well actually it is, but back when my wife Dina found out she was gluten intolerant, it was not. These days though, being gluten free is relatively easy. With the deluge of new companies making great gluten free products (such as Rudi’s Gluten Free Bakery) and many restaurants (such as BoneFish Grill) offering gluten free choices off of a certified safe menu, a person now has just that, “choices!” This was not the case even as little as five years ago. At that time, just the mention of the word gluten to a regular Doctor would get you the “it’s all in your head” look they used to give out so readily….you know the look.

Since then, organizations such as the NFCA, celebrities touting the gluten free diet, and bloggers like me (of course) have been out there spreading the word and turning Celiac disease and gluten intolerance into a more common place topic. So does that mean the battle is over?…No, not by a long shot. Luckily, the people who are vested in this type of an issue seem to lack the off-switch that quiets a person when things start to go well. And I for one could not be happier than to be part of this group of amazing non-quitters!

The gluten free world has really opened up some doors for me. My blog and my eBook have certainly given me some recognition, new friends and a sense of self worth. So how did the GF world catapult me into the world of health and wellness? Here’s how.

There comes a time in everyone’s life when they fell like someone is tugging on their coat tails saying “this is great and all, but I think you can do more.” It certainly happened to me, but I had no idea what to do with the constant tugging.  I so desperately wanted to do something with gluten free foods since I was so vested in it, but nothing ever seemed to be the right fit for me. Luckily, other people saw my path for me, even though I still couldn’t see it!

A few years back while attending a gluten free conference, my friend and colleague, Ilise Ratner C.H.C., told me that I have a true passion and strong personality when it comes to my beliefs and that I should look into attending IIN (The Institute for Integrative Nutrition). No, I did not think she was a crazy person trying to sell me something, but I had no idea what a Certified Health/Holistic Counselor was, so other than absorbing what she said as a compliment and becoming quick friends with her, I didn’t really think of it again for a long while.

My wife Dina has always been my biggest fan, and I love her so much for that as she is the motivation, reason I get out of bed, only thing I will ever need in this world (…add other Hallmark-isms here…because to me, she is!). She also felt that I should find a way to make my blog and cookbook work in my favor; turning what I love into a career. If helping people was what I wanted to do, though, how do you turn a passion into a career?

Then, one day over lunch in Union Square in NYC with Alice Bast (NFCA), Maggie Garner (Rudi’s GF Bakery) and Dayna Davis (Linheart PR) the conversation became about me and everyone questioned why I’m not part of the GF community as a profession.  I told them that I just could not find my niche and that it was frustrating because all I wanted to do was to help others. Alice told me that I have a great way of presenting myself and the issues that I speak about. She said that people seem to really listen when I talk and that she knew it would only be a matter of time before I found my perfect fit. Maggie and Dayna agreed and the topic changed.

After my gluten free power lunch was over, I found myself really stuck on what they said. I knew they were right in a way because I am always being asked for advice and so happy to give it as I love to see the look of satisfaction and gratitude on a person’s face after receiving the information I provided. Luckily I had gotten an email from Ilise around that time as we were co-authoring a blog article. While I was on the phone with her, she mentioned IIN to me again. This time though, what she had to say to me finally resonated. She gave me all the information I needed to really start to think “this could be it. This could be what I was looking for!”

After explaining all of this to my wife, she agreed. This was the right path for me. Seems I was looking in the wrong places all along. You would think that a person with a cookbook about food allergies and food intolerances would end up in the food industry, yet that was not my path at all. Coaching others is the path for me. Enrolling at IIN was the start of the new me. The me that was always there, I just never met him until now. Nice to meet you, ME!

I now own and operate Healthy Xpectations, LLC.

At Healthy Xpectations I work with individuals who are interested in weight loss, stress management and are looking to find time to do something good and positive for themselves. I also work with individuals who have food allergies or intolerances, such as Celiac disease or lactose intolerance, and can even teach one how to cleanse their home of all gluten containing items, while maintaining a healthy relationship with food.

It is the most rewarding feeling to now have the tools to be able to help others succeed and meet all of their health and wellness goals and dreams.

So there you have it, my gluten free journey that led me to MY OWN personal path to health and wellness. Seems that through helping others I was actually able to help myself!

Please take a moment to visit my website for more information about me and my program at:

Healthy Xpectations:

If you have any questions regarding The Institute for Integrative Nutrition and are interested in attending, go to my Healthy Xpectations website and email me. I would be happy to speak to or set you up with a guidance counselor.

Besides being a Certified Health Counselor at Healthy Xpectations, Paul is also the writer of:

Gluten in cosmetics?? Where else is gluten hiding?

November 3, 2011

Have you seen the latest headlines on cosmetics exposing gluten to celiac sufferers?  Well, it caught our eyes, so we decided to see what folks were saying around the web.

This got us thinking, what other non-food items contain gluten?  One big culprit – our gluten-eating friends!  It’s so easy to forget that their kitchens are not gluten-sanitized like our own. Yes, those yummy gluten-free muffins they made might look and taste so delicious, but did they make sure to use a new pan after they made the original gluten containing batch? Ahh…

Then there’s medications, sauces, deep-fryers, toasters, candy…

We found the following articles to help you out.

And play-dough! This can be a risk for kids with celiac disease.  Lucky for us, there are mulitple gluten-free play-dough recipes on the web.  Check out this one from

Brrr, there is a chill in the air! How ’bout some Gluten-Free Chili??

November 1, 2011

What’s better than a hot bowl of gluten-free chili on a cold winter day.  Try one of these yummy gluten-free chili recipes to warm yourself up!

Simply Savory Chili


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 1/2 tablespoons chili powder
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1 (29 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (16 ounce) can chili beans, undrained (double-check they are gluten-free!)
  • salt and pepper to taste


  1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
  2. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low.
  3. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

Quinoa Veggie Chili


  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, rinsed and drained (double-check they are gluten-free!)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried parsley
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels, thawed


  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  2. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Season with chili powder, cumin and cayenne pepper; cook 1 minute more to release the flavor of the spices.
  4. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
  5. Once the red and green peppers are tender, stir in the quinoa and corn kernels. Return to a simmer, and cook 5 minutes then serve.

White Chicken Chile Chili


  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves – cubed
  • 1 onion, chopped
  • 1 cup chicken broth
  • 2 (4 ounce) can diced green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried cilantro
  • 1/8 teaspoon cayenne pepper
  • 1 (15 ounce) can cannellini beans, drained and rinsed (double-check they are gluten-free!)
  • 2 green onions, chopped
  • 2 ounces shredded Monterey Jack cheese or Pepper Jack Cheese
  • 1 bag of your favorite corn chips (double-check they are gluten-free!)


  1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear.
  4. Garnish with green onion, shredded cheese, and corn chips

From our Consumer Hotline… Rudi's Gluten-Free is Making Fans All Over the Place!

October 31, 2011

Thank YOU fans for your nice words. Your happiness is our number one goal!  Always baked on the bright side at Rudi’s Gluten-Free:)

Thanks for making these items available to us folks that so badly need gluten free for better health. My comment to you is that I just love your Multigrain Bread.  Since I have to be on a gluten free diet —- no bread tastes good to me.  BUT your  Multigrain Bread does taste very good and tastes kind of nutty (not crazy but nut flavor).  I like it.  I also like your bread better than the company that is without the R in its name.

I have been a celiac for years and years…Have been doing my own baking,etc.  UNTIl I  tasted your products  Yahoo!  Great job in finding a flour mixture that makes a sandwich taste like it did when I was a kid.

I just bought this at costco and they said they were going to sell it until it ran out so I’m gonna ask them to continue stocking it. I love love love it!  If they don’t carry it, I will definitely buy it from you directly!

Cynthia is Gluten intolerant so she is the one in the household she LOVES and eats your bread (I make regular bread 2-3 times a week for myself and the neighborhood).  We have told MANY folks in this area about your bread and that it was available at our local Safeway in Sequim.  Keep up the GREAT work and keep the wonderful products coming.  Best of business for you folks, ALL of you!!!

I purchased the Gluten-Free Multigrain bread the other day and it was very flavorful with great texture. So far it is the best Gluten-Free bread I have ever eaten! Thanks….I bought it at Brookshires, Rockwall, TX … please keep delivers coming this way.

Hi, I lOVE your breads, so great to have some decent GF products. The other stuff all has horrible flavor and texture. I swear they are like door stops, why are they so heavy and fattening?

My husband and I went gluten free just 2 weeks ago. He has severe psoriasis and we are trying gluten free to help. We have tried your products and they are much better then others we have tried. I just want to thank you for making this very hard transition a whole lot easier for us!

Best bread in 14 years!

Just got married 3 weeks ago and my husband has celiac disease.  Tryed your bread and he loves it.

I absolutely love your Gluten Free Multi-Grain bread products.  They taste exactly like regular bread

“We recently chose to eat gluten-free foods.  We tried your Gluten-Free Cinnamon Raisin Bread, which was pretty good!

Finally a bread I can enjoy… invited to restaurant which served Rudi’s bread and was so pleased… experiencing great pain with malnutrition and trying to find more to eat… looking for lasagna noodles and desserts to make gluten free… just enjoyed with my husband and grand baby French toast.

Rudi’s Gluten-free Ghost Toast!

October 21, 2011

Time to prepare: 5 minutes
1 Serving!


  • Slice of Rudi’s GF Cinnamon or Original bread
  • Powdered sugar or Coconut flakes
  • Candy- candycorn (make sure to find one’s made in a facility without wheat) and M&Ms used here!
  • Butter or butter alternative!

Preparation Instructions

  • Cut edges off of top of toast to round the top of the ghost
  • Toast bread
  • Spread butter
  • Sprinkle powdered sugar
  • Add toppings!


What I Ate Gluten-Free Wednesday!

October 19, 2011

Hello to all Glorious Gluten-free followers!  This Wednesday we will be playing another fun game from Peas and Crayons blog that links us back up into the blogger world called WIA(GF)W!

This Wednesday I am really trying to get my immune system up and running so I started my day off with a large bottle of water filled with Emergen-C!

Next it was time for some Gluten-free Oatmeal! I usually prefer to make the slow cooking GF oats but this morning I was a bit rushed so I went for the instant kind! It was still pretty delicious and definitely got my energy perked up for a busy morning at the office.

One of R friendly co-workers decided to take a break from work and bring us CANDY (Halloween comes early he says)! So my mid-morning snack was a SUGAR high!

For lunch I am stock full of fruits and veggies, salad and celery and peanut butter YUM!

Not to worry I saved a super soft banana (too brown to photograph!) and a slice of Rudi’s Cinnamon Raisin Bread for a snack!

What will I have for dinner I wonder…

Ok WIA(GF)W fans! Here is the 31 Days of Glorious Gluten-free Giveaways challenge for today! We want to know what you ate GF Wednesday! Post a picture on R facebook of your lunch, dinner or snack and enter to win a SWAG BAG that will make WIA(GF)W easy, fun and as always Gluten-free!

As Always, Happy GF Eating,


Gluten-Free Butternut Squash Bread Pudding, by Guest Blogger Amie Valpone

October 17, 2011


  • 4 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 1/4 teaspoon sea salt
  • 1 teaspoon extra virgin olive oil
  • 1 large leek, chopped
  • 2 cloves garlic, minced
  • 3 cups almond milk
  • 1/4 cup Swiss cheese, grated
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon ground smoked paprika
  • 4 eggs
  • 1 Tbsp. warm water
  • 4 pieces Rudi’s Gluten-Free Multi-Grain Bread, cut into 1/2 inch cubes
  • 3/4 cup Cheddar cheese, grated
  • 1/4 cup fresh basil, finely chopped


  • Preheat oven to 375° F.
  • Prepare a baking dish with nonstick baking spray.
  • Arrange squash in a single layer on a baking sheet. Sprinkle with sea salt; bake for 15 minutes.
  • Heat olive oil in a pan over medium heat.  Add leeks; cook for 5-7 minutes. Add garlic, and cook for another 2 minutes. Remove from heat; cool slightly.
  • Combine almond milk, 1/4 cup cheese with white pepper, paprika, eggs and water in a large bowl; mix well to combine. Stir in squash and leeks. Add Rudi’s cubed bread; mix well to combine. Set aside for 15 minutes.  Transfer into prepared baking dish.  Sprinkle with basil and Cheddar cheese.
  • Bake for 35 minutes or until golden brown.
  • Remove from oven; set aside to cool before serving.
  • Enjoy!

Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan.

Friday Fun with Rudi’s and Gluten Free Fantasy – Bread Pudding

October 14, 2011

Hello Rudi’s fans! I hope you got all your summer clothes put away because October is upon us! It’s time to sip some herbal tea on those cold mornings and whip up some warm comfort food. Today we are going to explore the comforts of home with some good old fashioned bread pudding. Here is what you need:

  • A rectangular Pyrex baking pan
  • Some type of grease for the pan – I use transfat free palm kernel shortening
  • Rudi’s GF Multi-grain or Cinnamon Bread, cut into 1 inch cubes
  • Large mixing bowl
  • Eggs – 4 or 5 depending on how moist you like your pudding
  • Coconut or rice milk – 1 to 2 cups or more for the same reason
  • Whisk
  • Olive Oil – about 2 tablespoons
  • Cinnamon – I’d put about half the container in, but you decide. Put at least a teaspoon in.
  • Nutmeg – Just a dash. Be aware some people are sensitive to nutmeg. If in doubt, leave it out.
  • Vanilla – About 2 teaspoons should do.
  • Some type of sweetener – Honey, maple syrup, agave nectar, molasses, raw sugar or (shudder) processed white sugar. You could also use a combination of theses. Use as little as you can to make it sweet enough. For our family we use about ¼ to ½ cup of honey, 2 tablespoons of molasses and then sprinkle sugar on the top for that extra crisp.

Set your oven on 350 degrees and get your baking pan. Grease the bottom and sides well. This will keep the sugary goo from sticking too badly to your Pyrex. Then toss in the Rudi’s bread cubes. A warning here, if you decide to use a different type of bread you are NOT going to get the same results. I’ve made this recipe with the frozen brick-a-bread type gluten free loafs and they just do not absorb the milk and egg mixture the same way.

Now crack your eggs into you bowl and give them a whisk. Add the milk, oil, spices, vanilla and sweetener, and whisk until the mixture is a bit frothy. A good quality whisk makes this easier. I LOOOOVE my Pampered Chef whisk!

Pour your mixture over the bread in the pan. Be sure all the bread gets evenly moist. If you don’t like what you see at this point, don’t fret. If it looks too dry, just whisk together 1 more egg, ½ cup more milk and a dash more honey and pour it over the top. If it looks too moist, take a turkey baster and suck out some of the liquid.

Sprinkle some sugar and cinnamon on top if you wish to give it some color and put in the oven for about 45 minutes. Make a quick check for an internal temp of 160 degrees. You could also stick your finger in the pudding, but you’ll likely burn yourself if it is done, so I don’t recommend that.

Now let it cool while your family drools over it asking when they can have a piece.

Christine Emmick is the creator and author of She has been living the GF lifestyle for almost 4 years and has many baking and cooking mishaps, most of which occur because she is writing, talking on the phone, answering questions of a 5 year old, and thinking of who she needs to email while trying to make dinner. To follow her on Facebook, visit Christine’s Facebook page.

Photo Credit: Wikimedia Commons