We can say with some certainty that we’re pretty good at baking bread. After all, we’ve been at it since 1976! Now, we’ve expanded our horizons in the kitchen beyond our delicious sandwich breads and tortillas. 2014 brought in a wave of new products including our one-of-a-kind gluten-free Ciabatta Rolls! For a complete list of our new products, click here.
As the only par-baked roll of this kind in the entire gluten-free market, we take pride in our creation and want you to enjoy it as much as we do! As with our entire gluten-free product line, our Ciabatta Rolls are baked with two ideals in mind: 1. excellent taste and 2. a simple and entirely non-GMO ingredient list!
Our Ciabatta Rolls come in two flavors: Rosemary Olive Oil and Plain. They’re super easy to cook either in the oven OR microwave and have a taste that’s hard to top! They’re perfect to ensure that everyone at your family dinner can enjoy a delicious, warm, and fluffy roll with their plates. You can also serve the rolls by themselves or use Cosmo’s Spicy Ranch as an excellent dipping sauce!
In fact, we paired our rolls with Cosmo’s Spicy Ranch for this recipe. Not only are they our hometown neighbors (go Colorado!), all of Cosmo’s ranch recipes are gluten-free, vegetarian, and contain absolutely no preservatives!
- 1 bag Rudi’s Gluten-Free Ciabatta Rolls
- Cosmo’s Spicy Ranch (any flavor!)
- Cook Ciabatta Rolls in toaster over at 350 degrees for 4 minutes or until toasted.
- Pour 1 cup Spicy Ranch into a bowl, place rolls on a plate, and serve!
- Optional: cut rolls into 1/2″ slices and arrange for more people to enjoy!
Also try Rudi’s Ciabatta Rolls with Cosmo’s ranch on a party platter! Simple slice rolls into 1/2 inch pieces and place them on a tray with a small bowl of Cosmo’s Ranch in the middle!
Recently, I’ve been inspired by many of the flavors and ingredients that are used in mexican dishes. Chicken wraps are always a great lunch for me because I love using leftovers from my fridge. You can put most foods in a tortilla and it will always turn out amazing. I wanted to share this recipe with you because I love the southwest quinoa in my wraps. This lunch is a super protein packed lunch and will keep you satisfied throughout your day.
I used Rudi’s Gluten-Free Spinach Tortilla for the wrap and this time, I decided to use Applegate’s Natural Grilled Chicken Breast Strips which was wonderful in my wrap!
- Shred or cut chicken strips into smaller pieces and set aside.
- Cook quinoa according to manufacturer’s instructions. I do recommend cooking it in chicken broth instead of water to make it extra tasty!
- In a bowl, combine quinoa, beans, corn, onion, and sun-dried tomatoes and mix together.
- Spoon quinoa mixture onto tortilla. Top with sliced avocado, cabbage shreds, chicken, and lettuce.
- Roll the tortilla up and slice in half for a healthy, gluten-free meal!
With summer just around the corner, we are preparing to have our apron on at all times as we will be prepping tons and snacks and good food for our kiddos and their friends. It’s as important as ever to have tasty and healthy snack ideas in your recipe arsenal to whip out at a moment’s notice! We know you and your family are on the go this time of year, so we came up with a fun and easy recipe that is always a big hit with the kids… pizza! Don’t worry; our recipe if gluten-free AND dairy-free so the entire family can enjoy!
We chose to use Daiya Dairy-Free (Gluten-Free and Soy-Free as well!) Cheese and Amy’s Organic Family Marinara Pasta Sauce because of their excellent taste and entirely non-GMO ingredient lists!
- Remove pizza crust from packaging and place on the counter.
- Spread marinara sauce over the crust until well covered and sprinkle 1 cup cheese on top.
- Chop up and sprinkle arugula over pizza.
- Place pizza in oven at 400 degrees for 10-12 minutes or until crust is well cooked.
- Remove from over and drizzle with Spicy Ranch.
- Slice, serve, and enjoy!
- Alternative: instead of pouring Spicy Ranch over the pizza, try instead using it as a dipping sauce for the pizza, crust, or both!
Spring is in full swing which, for our Passover-celebrating Rudi’s fans means matzo ball soup, unleavened bread, and countless rounds of Deiyanu! There is one downfall to Passover – YOU CAN’T EAT BREAD!
This year, we’ve set out to use matzo for more than just the sedar plate and the afikoman. This matzo pizza recipe will win the hearts (and tummies) of your matzo loving and non-matzo loving friends and family!
- 1 piece of matzah (gluten-free)
- 4 Tbsp. pizza sauce, organic
- 4 thin slices of mozzarella, fresh
- 1 Tbsp. basil, fresh
- 1 clove garlic
- Aluminum foil
1. Set oven to 350 F
2. Place matzah on a piece of aluminum foil
3. Add pizza sauce to matzah and spread around entire sheet leaving a little off the edges to act as a “crust”
4. Place mozzarella, basil, and garlic all around the matzah
5. Once oven is heated, place matzo in the oven for 10 minutes
I recently just tried hummus for the first time and WOW is it good! I know what you’re thinking… “Really?! You’ve gone your whole life without hummus??” Yes, yes. I know. BUT to make up for my years without this delicious spread, I’ve been using it constantly in my lunches and snacks and want to share one of my new-found, healthy recipes with you! My version of this treat is pretty straight forward, so feel free to add your own spin!
Ingredients (makes ~15 bites)
- Steam tortillas to make them more pliable. (Alternative: place a damp paper towel over tortillas and microwave for 15 seconds.)
- Once warm, divide and spread hummus evenly over tortillas.
- Divide and spread sprouts evenly over tortillas and hummus. Press down slightly so they hold.
- Cut cheese into thin slices and place over tortillas.
- Roll up tortillas and slice into bite size pieces.
Although the holidays may be over, the kitchen never sleeps! Here is a fun dessert to add to your recipe arsenal using Rudi’s new Gluten-Free Cherry Almond Bars. And because this is an ice cream dessert, there is no harm in pairing it with a steamy hot chocolate to ward off that winter chill!
Ingredients for one 9″ cake:
- 3 packages Rudi’s Gluten-Free Cherry Almond Bars (7ct.)
- 1/2 cup butter
- 1/2 gallon vanilla ice cream
- 1/2 gallon coffee ice cream
- 1 package fresh strawberries, sliced
- 9″ spring foam pan
Preparation for the Crust:
- pre-heat oven to 350°
- crush up 2 packages (14 bars) of Cherry Almond Bard in a Cuisinart (make sure they’re not crushed too much so that they become powder, but you don’t want them too chunky either)
- add melted butter and mix until well blended and consistent
- spread out crumble evenly throughout pan, pressing down on bottom of the pan and bring about 1/2 way up the sides of the pan
- bake 8-10 minutes
Preparation for the Cake:
- let ice cream thaw a bit (but don’t let it melt)
- spread one of the 1/2 gallons of ice cream evenly in the pan, on top of the baked crumble
- crumble up last package of Cherry Almond Bars between fingers and sprinkle evenly on top of the first layer of ice cream
- spread the other 1/2 gallon of ice cream evenly in the pan on top of the middle crumble layer (left)
- cover cake with freezer paper (stick toothpick into the top of the cake so that the freezer paper doesn’t stick)
- let sit overnight
- before serving, slice up strawberries and spread out on top of the cake and let thaw 10/15 minutes
We decided to top off our cake with fresh strawberries, but any other fruit, more crumble, or even chocolate fudge would make for a great topping!