Shout out to Rudi's!
One slice and I was hooked - that was all it took. One simple slice of the best gluten-free sandwich bread I have had and I became a walking advertisement for Rudi's Gluten-Free Bakery.
For those of you who many not know, Rudi's Gluten-Free Bakery is a division of Rudi's Organic Bakery, a Boulder, Colorado-based company. It was founded over 30 years ago with the mission of creating delicious healthful breads with wholesome organic ingredients. The success of Rudi's led them to develop a line of gluten-free products that I promise will not disappoint. Their gluten-free breads honestly look, feel, and taste just like regular bread. They have a competitor who has been getting a bit of buzz lately (the names are almost identical, hint hint hint), but their products don't even compare to Rudi's. While Rudi's breads are sold in the freezer case, they still have a nice soft texture, wonderful rise, a non-crumbly consistency, and a perfect crust. Their ingredients are recognizable (unlike many gluten-free products you'll find on the shelves these days) and are made without any artificial chemicals, preservatives, or modified starches. Best of all, they taste great!
Rudi's has three different gluten-free breads currently on the market. Their Original Sandwich Bread is delicious with a slight sweetness from honey and molasses. The Multigrain Sandwich Bread has the bonus additions of cornmeal, sunflower seeds, millet and flaxseed. And what bread line would be complete without Cinnamon Raisin Bread? Rudi's is craveable with raisins and organic cinnamon. Now that you're salivating over the screen and craving a slice of bread, I'm sure you're wondering where you can purchase these delectable loaves. I found them at 2 of my local organic markets, but they are also available on their website, http://www.rudisglutenfreebakery.com
Besides being in love with their product, I should mention that there is another reason that I am singing the praises of Rudi's Gluten-Free Bakery. The company recently partnered with the National Foundation for Celiac Awareness (NFCA) and developed a Spread the Bread campaign. It is a charitable program that donates one dollar to the NFCA for every $1 off coupon printed from their website. This money goes to help the NFCA better educate physicians to diagnose celiac disease. Celiac disease is widely prevalent in our society, but highly under-diagnosed. By simply printing a coupon (hello - $1 off awesome gluten-free bread!), you are helping the NFCA get out the message and help in diagnose Celiac. It's a win-win situation! I love how that works.
Well, now that you know where to get your Rudi's bread, and have a coupon for $1 off a loaf, what will you do with yours? I made a meal this past week dedicated to my new love of Rudi's. I prepared a craveable Gluten-Free Spinach and Shiitake Strata, of which my boyfriend actually requested to eat leftovers of! (He normally hates leftovers. Refuses to eat them) Served alongside super simple Glazed Carrots, this meal is sure to be a hit in your kitchen!
Gluten-Free Spinach and Shiitake Strata: Yields 4-6 Servings
2 T olive oil
1 medium Vidalia onion, thinly sliced
3 cloves garlic, minced
8 oz shiitake mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 t dried rosemary
1/2 t dried thyme
pinch of crushed red pepper flake
salt and pepper, to taste
6 oz spinach
4 eggs
1 cup milk
1 cup vegetable stock
pinch of nutmeg
6 slices Rudi's Gluten-Free Original Sandwich Bread, cut into 3/4-inch cubes
1 1/2 cups shredded Jarlsberg cheese, divided
1/4 cup grated Pecorino Romano cheese
1. Preheat oven to 375. Lightly grease an 8 or 9-inch square pan and set aside.
2. In a large high-sided skillet, heat olive oil over medium-high heat. Add onion and sweat until translucent. Add garlic and cook for 1 minute more. Stir in mushrooms, rosemary, thyme, and crushed red pepper flake; cook until liquid has been released and mushrooms are starting to brown. Season to taste with salt and pepper. Add spinach, cover, and cook until spinach is tender.
3. Meanwhile, whisk together eggs, milk, vegetable stock and nutmeg. Season custard with salt and pepper.
4. When spinach is tender, remove lid and stir in cubed bread and 1 cup of the grated Jarlsberg cheese. Transfer mixture to the prepared pan. Pour custard over the strata and top with remaining Jarlsberg and Pecorino Romano cheeses.
5. Cover with foil and bake for 35 minutes, or until eggs are set. Broil the top to brown the cheese slightly. Let sit for 5 minutes before slicing and serving.
Glazed Carrots: Yields 4-6 Servings
1 T butter or olive oil
16 oz bag of baby carrots
1/4 c brown sugar
1/4 t cinnamon
salt and pepper, to taste
1/2 cup vegetable stock
Heat butter or olive oil in a large skillet with a lid over medium-high heat. Add carrots, brown sugar, cinnamon, salt and pepper and stir to combine. Pour vegetable stock over the top, cover, and cook until carrots are tender, about 8-10 minutes. Remove lid and continue cooking until liquid has reduced to a syrup. Readjust seasonings, if necessary.
I think you will definitely enjoy this simple meal. I hope that you'll also download a coupon for Rudi's and discover the delectability of their breads for yourself! I did make another meal this past week: Winter Vegetable Cassoulet, which was a vegetarian's winter-food dream. I hope to post that recipe for you soon. Also, I have an update on that cake contest I mentioned last week. I just finished making the rest of the components for my cake and I will assemble it tomorrow before heading to the Cake Pageant. I don't know if my cake will look pageant-worthy, but I know it will taste fantastic! I'll have pictures are recipes for you soon. :)
For those of you who many not know, Rudi's Gluten-Free Bakery is a division of Rudi's Organic Bakery, a Boulder, Colorado-based company. It was founded over 30 years ago with the mission of creating delicious healthful breads with wholesome organic ingredients. The success of Rudi's led them to develop a line of gluten-free products that I promise will not disappoint. Their gluten-free breads honestly look, feel, and taste just like regular bread. They have a competitor who has been getting a bit of buzz lately (the names are almost identical, hint hint hint), but their products don't even compare to Rudi's. While Rudi's breads are sold in the freezer case, they still have a nice soft texture, wonderful rise, a non-crumbly consistency, and a perfect crust. Their ingredients are recognizable (unlike many gluten-free products you'll find on the shelves these days) and are made without any artificial chemicals, preservatives, or modified starches. Best of all, they taste great! Rudi's has three different gluten-free breads currently on the market. Their Original Sandwich Bread is delicious with a slight sweetness from honey and molasses. The Multigrain Sandwich Bread has the bonus additions of cornmeal, sunflower seeds, millet and flaxseed. And what bread line would be complete without Cinnamon Raisin Bread? Rudi's is craveable with raisins and organic cinnamon. Now that you're salivating over the screen and craving a slice of bread, I'm sure you're wondering where you can purchase these delectable loaves. I found them at 2 of my local organic markets, but they are also available on their website, http://www.rudisglutenfreebakery.com
Besides being in love with their product, I should mention that there is another reason that I am singing the praises of Rudi's Gluten-Free Bakery. The company recently partnered with the National Foundation for Celiac Awareness (NFCA) and developed a Spread the Bread campaign. It is a charitable program that donates one dollar to the NFCA for every $1 off coupon printed from their website. This money goes to help the NFCA better educate physicians to diagnose celiac disease. Celiac disease is widely prevalent in our society, but highly under-diagnosed. By simply printing a coupon (hello - $1 off awesome gluten-free bread!), you are helping the NFCA get out the message and help in diagnose Celiac. It's a win-win situation! I love how that works.
Well, now that you know where to get your Rudi's bread, and have a coupon for $1 off a loaf, what will you do with yours? I made a meal this past week dedicated to my new love of Rudi's. I prepared a craveable Gluten-Free Spinach and Shiitake Strata, of which my boyfriend actually requested to eat leftovers of! (He normally hates leftovers. Refuses to eat them) Served alongside super simple Glazed Carrots, this meal is sure to be a hit in your kitchen! Gluten-Free Spinach and Shiitake Strata: Yields 4-6 Servings
2 T olive oil
1 medium Vidalia onion, thinly sliced
3 cloves garlic, minced
8 oz shiitake mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 t dried rosemary
1/2 t dried thyme
pinch of crushed red pepper flake
salt and pepper, to taste
6 oz spinach
4 eggs
1 cup milk
1 cup vegetable stock
pinch of nutmeg
6 slices Rudi's Gluten-Free Original Sandwich Bread, cut into 3/4-inch cubes
1 1/2 cups shredded Jarlsberg cheese, divided
1/4 cup grated Pecorino Romano cheese
1. Preheat oven to 375. Lightly grease an 8 or 9-inch square pan and set aside.
2. In a large high-sided skillet, heat olive oil over medium-high heat. Add onion and sweat until translucent. Add garlic and cook for 1 minute more. Stir in mushrooms, rosemary, thyme, and crushed red pepper flake; cook until liquid has been released and mushrooms are starting to brown. Season to taste with salt and pepper. Add spinach, cover, and cook until spinach is tender.
3. Meanwhile, whisk together eggs, milk, vegetable stock and nutmeg. Season custard with salt and pepper.
4. When spinach is tender, remove lid and stir in cubed bread and 1 cup of the grated Jarlsberg cheese. Transfer mixture to the prepared pan. Pour custard over the strata and top with remaining Jarlsberg and Pecorino Romano cheeses.
5. Cover with foil and bake for 35 minutes, or until eggs are set. Broil the top to brown the cheese slightly. Let sit for 5 minutes before slicing and serving.
Glazed Carrots: Yields 4-6 Servings
1 T butter or olive oil
16 oz bag of baby carrots
1/4 c brown sugar
1/4 t cinnamon
salt and pepper, to taste
1/2 cup vegetable stock
Heat butter or olive oil in a large skillet with a lid over medium-high heat. Add carrots, brown sugar, cinnamon, salt and pepper and stir to combine. Pour vegetable stock over the top, cover, and cook until carrots are tender, about 8-10 minutes. Remove lid and continue cooking until liquid has reduced to a syrup. Readjust seasonings, if necessary.
I think you will definitely enjoy this simple meal. I hope that you'll also download a coupon for Rudi's and discover the delectability of their breads for yourself! I did make another meal this past week: Winter Vegetable Cassoulet, which was a vegetarian's winter-food dream. I hope to post that recipe for you soon. Also, I have an update on that cake contest I mentioned last week. I just finished making the rest of the components for my cake and I will assemble it tomorrow before heading to the Cake Pageant. I don't know if my cake will look pageant-worthy, but I know it will taste fantastic! I'll have pictures are recipes for you soon. :)
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