unbelievably good gluten free recipes

8/2/2019 Unbelievably Good Gluten Free Recipes

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Unbelievably GoodGluten-FreeRecipes

Brought to you by the editors of

LIVING

WITHOUT


2/14

Recipes

Prickly Pear Rudi-ed Goat and Rhubarb Treats .............

Rudi's Unbelievably Good Grilled Cheese with

Tomato and Pesto.................................................................5

Rudis Pocket Pies ........................................................................6

Rudis Milanese .............................................................................

Fan-Rudi-astic Yummy Quiche ..............................................9

Cinnamon Spiced Apple and Bread Pudding

Paraits ...................................................................................0Rudis Olive Pepper Parsley Bruschetta ...........................

Rudi-Tudi Filled French Toasty .............................................

Rudis Easy Caprese Sammy .................................................

Rudis Fruit Spring Delight ....................................................

Substitution Solutions ......................................................4

Picnic Pointers......................................................................4

CONTENTSInspired by gluten-ree oodies everywhere, RudisGluten-Free Bakery held a national contest in 0

or Rudis customers to share their gluten-ree

culinary masterpieces. Aspiring ches rom around the

country submitted recipes ranging rom kid-approved

options to ne-dining are, all eaturing Rudis bread

products. Contest participants competed or the

chance to win a ree trip to Boulder, Colorado, and

to be eatured in a national media advertisement or

Rudis Gluten-Free Bakery.

We were amazed by the culinary creativity, passionand inspiration within the gluten-ree community,

says Doug Radi, vice president o marketing or Rudis

Gluten-Free Bakery, about the contest entries.

Now were sharing the best o these gluten-ree

recipes with you. These dishes are simple to prepare,

super tasty and lled with wholesome, yummy ingre-

dients that gluten-ree amily members and guests

can enjoy and eel good about. Enjoy!

Note: These recipes are gluten ree. Substitutionsuggestions or dairy (milk, butter, cheese), eggs and nuts

can be ound on page 4.

LIVING

WITHOUT

Brought to you by the editors of

Rudis Gluten-Free BakerysUnbelievably GoodGluten-Free Recipes


3/14

3 From the editors ofLiving WithoutRudis Gluten-Free Bakery s Unbelievably Good Gluten-Free Recipes 2011 www.LivingWithout.com

resh-squeezed lemon (juice) tablespoon blue agave nectar or honey

1.To make crust, preheat oven to 50F. Add irst

ingredients and pulse in a ood processor untilingredients are combined and mixture is ine

crumbs. Pour into bowl and with a pastry blender,

cut chilled butter cubes until all ingredients are

blended while adding the vanilla and lemon zest.

Continue to cut until incorporated. Press dough

lat into a 9x-inch greased glass dish and bake

in preheated oven or 0 minutes until slightly

browned. Remove and cool.

.To make Prickly Pear Cactus Rhubarb Strawberry

Filling, heat a saut pan on medium heat. Place all

ingredients except cactus syrup in pan and bringto a boil, stirring occasionally. Do not break up all

the ruit. Add a splash or two o Prickly Pear Cactus

Syrup. Simmer or to 0 minutes or until liquid is

reduced to syrup. Taste and add additional agave, i

needed, a teaspoon at a time. Cool.

3.To make Prickly Pear Creamy Goat CheeseFilling, soten the goat cheese to room

temperature and mix with the next 5 ingredients

on medium speed until smooth. Add one egg at a

S E R V E S 2 4 T O 3 0

Top each serving with a dollop o resh whipped

cream. Sprinkle with crushed almonds and a

drizzle o Prickly Pear Cactus syrup.

Preparation time: 5 hours, 0 minutes

Ingredients

Crust

slices Rudis Multigrain Gluten-Free Bread,end pieces i possible

(7-ounce) bag gluten-ree ginger snapcookies

cup whole roasted almonds tablespoons ( stick) chilled unsalted butter,

cut into cubes

teaspoon gluten-ree vanilla extract teaspoon resh lemon zest

Prickly Pear Cactus Rhubarb Strawberry Filling

cups precut rozen rhubarb, thawed andnely diced

cup strawberries, hulled and diced tablespoons blue agave nectar or honey

Pinch sea salt resh-squeezed lemon ( juice)

Prickly Pear Cactus Syrup

Prickly Pear Creamy Goat Cheese Filling

6 ounces premium resh plain goat cheeselog, sotened

tablespoons resh-squeezed lemon juice tablespoons blue agave nectar or honey tablespoons local honey tablespoons Prickly Pear Cactus Syrup, optional eggs

Strawberry Fruit Topping

cups strawberries, hulled and nely diced

R E c i p E B y a n n a l y n V a R a l l a w i l l S

Prickly Pear Rudi-fied Goat

and Rhubarb Treats


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time and continue to beat or minutes.

4. Layer the crust with the cooled rhubarb-strawberryilling ollowed by the goat cheese illing.

5. Place pan in preheated oven and bake to minutes or until lightly browned. Set aside and cool or

at least an hour to room temperature.

6.To make Strawberry Fruit Topping, mix ingredientsmashing with the back o a ork to create a syrup

consistency. Sprinkle over goat cheese illing, careully

illing in any gaps.

7. Chill dessert or at least 4 hours. Shortcut: You canspeed it up once its chilled by putting dessert in the

reezer or an hour. Then slice and serve.

Recipe by Annalyn Varalla Wills of Phoenix, Arizona.

p R i c k l y p E a R R u di - f i E d g O a T a n d R h u B a R B T R E a T S

www.rudisglutenfreebakery.com

/rudisglutenfree bakery

Rudis Unbelievably Good

Recipe Contest Winner!

Annalyn Varalla WillsPhoenix, AZ

Prickly Pear Rudi-fied Goatand Rhubarb Treats

For this recipe and other gluten-freeentries, visit us at

www.rudisglutenfreebakery.com.

Annalyn Varalla Wills' Prickly Pear Rudi-ed Goatand Rhubarb Treats made with Rudi's Multigrain

Gluten-Free Bread tookhome the gold, winningthe grand-prize in Rudi'sUnbelievably Good Gluten-Free Recipe Contest.

As part o her prize, Annalyn willappear on an episode o the Alterna-tive Appetites cooking showalongwith Che Dan Kohler o RenegadeKitchen.

The episode will be eatured on thewebsite o the National Foundationor Celiac Awareness.

Rudi's Gluten-Free Bakery's UnbelievablyGood Gluten-Free Recipe Contest Winner

New eStorecom Soo!Rs s e eStore tt be eserto se ebe osmers to rse smerqttes. St te!



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lat rying pan or skillet and spread pesto on the

ace-up side o the bread. Place tomato slices in a

single layer on top o pesto. Slice mozzarella 1/8-inch

thick and place on top o tomato layer. Butter one

side o remaining slice o Rudy's Original Gluten-Free Bread. Place on top o cheese, buttered side

up. Over medium heat, grill until irst side is nicely

browned. Then careully lip to grill second side.

The second side will take about hal as long as the

irst to reach grilled perection.

Recipe by John Inderdohnen of Centereach, New York.

S E R V E S 1

who doesnt love grilled cheese? This is

the classic comort ood with a twist.

Warm mozzarella, resh basil pesto,

and a juicy tomato all sandwiched between

Rudis Original Gluten-Free Bread.

Preparation time: 0 minutes

Ingredients

Pesto

1/3 cup pine nuts or walnuts cups packed resh basil leaves, washed

and spun dry

cloves garlic, minced2/3 cup reshly grated Parmesan cheese cup extra virgin olive oil

teaspoon salt teaspoon nely ground black pepper

slices Rudys Original Gluten-Free Bread resh tomato, sliced 1/8-inch thick ounces resh mozzarella cheese

Butter

1.To make pesto, lightly toast pine nuts overmedium heat in an un-greased pan until theyre

a little ragrant and show some color. Set aside to

cool. Place basil leaves in a ood processor, removingany thick or woody stems. Pulse leaves until theyre

roughly chopped. Add nuts, minced garlic and

cheese, pulsing to chop and distribute. Then while

ood processor is on low constant setting, drizzle in

the olive oil. Process until smooth. Pesto should not

be soupy. Pulse in salt and pepper. Rerigerate any

unused pesto.

2. Butter one side o slice o Rudy's OriginalGluten-Free Bread. Place buttered side down in a

R E c i p E B y j O h n i n dE R dO h n E n

Rudis Unbelievably Good

Grilled Cheese(with Tomato and Pesto)

Did You Know?R's s bee b bre se 1976. Tt's oto bre b eeree. R's te-ree brestste, oo ee e re bre.

Bre store ts To ee te-ree bre sesrom st toeter e roe, tr sert stor tem v r-tt sbs (2 ses er b).

never store bre te rerertor; t r otte bre. as ee t te freeer ( to 4mots) or o te se.


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50F. In medium bowl, mix together breadcrumbs,

tapioca starchlour, potato starch and dried spices.

Add olive oil and water and stir thoroughly until

well mixed and all clumps are removed. Batter

will be very watery. Pour heaping cup o batter

onto griddle like you are making a pancake. Spread

batter with a spoon to orm a 7-inch circle. Cook or

0 to 45 seconds and lip. Then cook or 0 minutes

until very crispy and browned.* Remove pocket

shell rom griddle to cooling rack. (Place ullycooked, crispy side down on rack, as opposite side

will stick.) Repeat until all batter is used, making

about 4 round pancakes.

3.To make illing, heat saucepan to medium andsaute carrots, celery and onion together until

sotened. (To speed up cooking process and to keep

vegetables rom sticking, cover pan and add small

amounts o water during cooking.) Add salt and

pepper, to taste. Once vegetables are sotened, add

both cans o chicken with juices, along with thyme,

parsley and ground turmeric. Continue cooking onmedium heat or minutes. Turn o heat, add peas

and mix well.

4. Preheat oven to 75F. Line cookie sheets withparchment paper.

5. Place pockets, uncooked side down onparchment paper. Divide chicken illing evenly

among our pockets. Cover illing by olding one

side o pocket over to resemble a hal moon. Take a

Rudis

Pocket PiesS E R V E S 4

This is an extremely versatile recipe. You can add

any llingand create the avor pocket o your

choice, rom apple turnovers to Mexican tamales.

Wholesome and hearty, pocket pies are terric or

lunch and make a healthy snack.

Preparation time: hour, 0 minutes

Ingredients

Pockets slices Rudis Original Gluten-Free Bread cup tapioca starchour

cup potato starch (not potato our) teaspoon dried rosemary, optional

teaspoon garlic powder teaspoon onion powder

teaspoon sea salt teaspoon ground black pepper cup cold-pressed olive oil

cups water

Filling medium carrot, chopped stalk celery, chopped1/3 cup chopped sweet onion

Salt and pepper, to taste (5-ounce) cans chicken, undrained

Pinch dried thyme Pinch dried parsley Pinch ground turmeric, or color

1/3 cup rozen peas

1. Make breadcrumbs by breaking up slices o breadand processing them in a ood processor until crumb

consistency. Set aside.

2.To make pockets, preheat nonstick griddle to

R E c i p E B y T E R R a fO x


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ork and press irmly around edges to seal the pocket. Repeat with

all pockets.

6. Place pockets in preheated oven and bake or 25 minutes.

Transer pockets to cooling racks or 5 minutes beore cutting open

and eating.

*TIPOne side o the pockets is cooked thoroughly and the other is notbecause the cooked side is the inside o the pocket. Leaving the outsideuncooked allows you to press edges together to orm the pouch. Oncebaked, the outside cooks through.

Recipe by Terra Fox of Conover, North Carolina.

R u di s P o c ke t P i e s Gluten-Free,Grillin Goodness

www.rudisglutenfreebakery.com

/rudisglutenfreebakery

New!Buns and Rolls

Rudis Gluten-Free Story

Rudis Gluten-Free Bakery, launched by Rudis Organic Bakery, is making liebrighter or all amilies that suer rom celiac disease or gluten intolerancesby giving everyone the opportunity to enjoy bread. Rudis Organic Bakerywas ounded on the idea that there is a better, brighter way to make bread,leading the company to become a pioneer in the bread industry. From itsounding in 1976, Rudis Organic has baked bread without the use o artif-cial chemicals or preservatives.

For years, people have been asking us to bake gluten-ree bread thats asdelicious as our organic breads. For those o you that have missed bread,weve missed you too! Now you can enjoy bread that tastes like real bread,

because it is real bread. Not even your gluten loving riends will be able totell the dierence.

Rudis Gluten-Free Bakery Sandwich Breads, pizza crusts, hamburger bunsand hot dog rolls are loaded with goodness; each variety is made usingonly the highest quality, wholesome, all-natural and organic ingredients.And, unlike many gluten-ree breads on the market today, Rudis Gluten-Free Bakery breads contain no modifed starches or gums, no artifcialpreservatives, and no artifcial chemicals.

Where To Buy?Gln-Frm lr han y hn:

V r wb fr a l f r n yr arang h R sr Fnr.

if y ann la a r nar y, wnlar rq frm rq ha yr lal rarry r pr.

Y an al n nln hrgh r ral rwww.rglnfrbary.m


8/14


cutlets completely dry with a paper towel. Season

each cutlet with salt and pepper.

3. Set up pie plates or other shallow dishes ina row. In the irst dish, place cup gluten-ree

lour. In the second dish, whisk together eggs

and tablespoon vegetable oil. In the third dish,

combine resh Rudis breadcrumbs and Parmesan

cheese.

4. One at a time, dredge the cutlets irst in the

lour and pat o excess. Next dredge in theegg mixture, shaking o the excess. And the

most important step, toss the chicken in the

breadcrumbs to coat and then press crumbs into

cutlets. Be sure there is an even coating on both

sides o each cutlet.

5. Heat cup olive oil on medium-high in largeskillet. Be sure that oil is hot beore you start

cooking the cutlets. Cook until golden brown and

crisp on the irst side, about minutes. With a

large spatula, careully lip cutlets. Reduce heat

to medium and cook until golden on the second

side, about minutes. Continue until all cutlets

are cooked, adding more oil, i needed.

6.To make Tomato Arugula Salad, combinearugula, tomato wedges, olive oil, lemon juice,

salt and pepper in a bowl. Toss to coat evenly.

Serve with cutlets.

Recipe by Jennifer Daskevich of Los Angeles, California.

S E R V E S 4

This recipe is better than chicken ngers.

Serve each cutlet on a plate with a side o

Tomato Arugula Salad and a lemon wedge.


IngredientsMilanese

slices Rudis Original Gluten-FreeBread

6 (4-ounce) veal or chicken cutlets Kosher salt Fresh ground pepper

cup gluten-ree our large eggs tablespoon vegetable oil cup Parmesan cheese

- cup olive oil Lemon wedges, or garnish

Tomato Arugula Salad

cups arugula4 vine-ripe tomatoes, sliced into wedges tablespoons good quality olive oil tablespoon resh-squeezed lemon juice

Kosher salt Fresh ground pepper

1. Heat oven to 50F. To make bread crumbs,place slices Rudis Original Gluten-Free Bread in a

single layer on a cookie sheet. Bake until dried out

and no moisture remains, about 0 to 5 minutes.

Allow toasted bread to cool. Process Rudis bread

in ood processor until ine crumbs orm.

2. While bread is toasting, place veal or chickencutlets between plastic wrap and pound to

tenderize (to 1/8-inch to -inch thickness). Pat

R E c i p E B y j E n n i fE R da S k E V i c h

Rudis

Milanese


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center o the quiche (under -inch wide and less than

-inch deep). Shred remaining yam with largest grat-

ing hole o a ood processor or hand grater to make

cups grated yams. Chop any yam pieces that are too

small to go through grater and set aside to incorpo-

rate into egg mixture in step #7.

5.Toss together tablespoons cooked leeks, cupsgrated yams, tablespoons olive oil, lemon pepper

and breadcrumbs.

6. Pat breadcrumb mixture into bottom o preparedpan and up the sides to within inch o pans edge.

7. In large bowl with remaining leeks, whisk in eggs,cream, herb seasoning and grated cheese until

smooth and creamy. Stir in extra yam pieces and

chopped Canadian bacon into egg mixture and mix

well. Right beore pouring egg mixture into pan, stir in

baking powder and mix well.

8. Pour egg mixture into pan. Arrange Canadianbacon strips in a spokes-like design with the yam slice

as the center. Sprinkle with chives. Bake in preheated

oven or 5 minutes or until center is set.9. Remove rom oven and cool 0 minutes. Run athin knie around the pans edge. Loosen rim and

remove quiche rom pan. Serve warm or at room

temperature.

*TIPWatching calories? Low-fat milk can be exchangedfor cream in this recipe, with good results.

Recipe by Merry Graham of Newhall, California.

S E R V E S 8

finally, a quiche thats easy to makeand so color-

ul! This nutritious, lling dish can be eaten or

breakast, brunch, lunch or dinner.

Preparation time: hour

Ingredients

5 tablespoons olive oil, divided cups nely chopped leeks

5 slices Rudis Gluten-Free Multigrain Bread large (0 ounce) yam or sweet potato, peeled,

or cups grated yams or carrots

teaspoon gluten-ree lemon pepper seasoning7 extra-large eggs

cup hal and hal cream* teaspoon gluten-ree, salt-ree garlic herb

seasoning

cup shredded Italian ve-cheese blend1/3 cup chopped precooked gluten-ree

Canadian bacon + slice cut into -inch

wide x -inch long strips (or top layer) teaspoon baking powder tablespoons chopped chives

1. Heat oven to 400 degrees F. Line a 9-inch spring-orm pan with parchment paper and grease the sides.

2. In a large rying pan, heat tablespoons olive oil.Add leeks and cook on medium heat or 7 minutes.

Reserve tablespoons leeks or crust. Scrape remain-

ing leeks into a large bowl. Set aside.

3. Break Rudis Multigrain Bread into pieces and pro-cess in ood processor or three 0-second pulses or

crumble bread by rubbing between your thumb and

irst two ingers to yield heaping cups breadcrumbs.

(Add another slice o bread, i necessary.) Set aside.

4. Cut o the rough ends o yam and discard. Cutone vertical slice to create a yam slice to decorate the

Fan-Rudi-astic

Yummy Quiche

R E c i p E B y ME R R y g R a h a M


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S E R V E S 6

arich, elegant dessert thats easy to prepare and

un to eat. For a special presentation, serve it in

ancy stemmed glasses.

Preparation time: hour

Ingredients

Bread Pudding tablespoons sotened salted butter6 large eggs, room temperature, lightly beaten1/3 cup brown sugar teaspoon salt

cups whole milk cup heavy cream tablespoon pure vanilla extract

teaspoons ground cinnamon teaspoon reshly grated nutmeg4 cups -inch diced Rudis Original Gluten-

Free Bread

Sauce stick cold salted butter

cup packed light brown sugar cup amber rum, spiced rum or apple juice

Pinch salt cups peeled, sliced tart apple, such as

Granny Smith

cup sweetened dried cranberries, roughlychopped, divided

Sweetened whipped cream

1. Preheat oven to 50 degrees F. Grease six -cupramekins with sotened butter and place on a baking

sheet. Set aside.

2. In a large bowl, whisk together beaten eggs, brownsugar, salt, whole milk, heavy cream, vanilla extract,

cinnamon and nutmeg. Gently stir in diced Rudis

Original Gluten-Free Bread, pressing down slightly

so the bread absorbs the milk mixture. Allow mixture

Cinnamon Spiced Apple and

Bread Pudding Parfaits

to rest 5 minutes and then ladle it into prepared

ramekins.3. Bake bread puddings on the center rack o preheat-ed oven until pued up, slightly browned on top and

center is set, about 5 to 40 minutes.

4.To make the sauce, combine butter and brownsugar in a medium skillet over medium heat, whisking

until sugar is dissolved. Add the rum or apple juice to

the pan (be careul as rum will lame) and whisk until

combined. Add salt, sliced apples and cup o dried

cranberries. Cook until apples are sot, about to

minutes.

5. When ready to serve, run a knie around the edgeso the ramekins and turn puddings on to a cutting

board. Cut in hal horizontally and place bottom hal

in a martini, wine or other stemmed glass. Top with a

spoonul o warm sauce, remaining hal o the bread

pudding, more sauce, a sprinkle o the remaining

sweetened dried cranberries and a dollop o sweet-

ened whipped cream. Serve immediately.

Recipe by Laurie Lufkin of Essex, Massachusetts.

R E c i p E B y l a u R i E l u fk i n


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peppers, red pepper, onion, parsley and garlic over

medium heat until onions are airly sot, 4 to 5

minutes.

3. Add olives, tomato paste and remaining oil,stirring gently. Add paprika, salt and pepper.

Remove rom heat when warmed through, taking

out the two garlic pieces.

4. Spread mixture onto toasted bread slices. Cutinto quarters and serve.

Recipe by Dorothy Kieffer of Yardley, Pennsylvania.

S E R V E S 2

This appetizer is easy and ideal or gluten-ree

guests.


Ingredients

slices Rudi's Gluten-Free Original Bread cup olive oil, light or regular, divided (6-ounce) jar roasted red peppers,

chopped

sweet red pepper, seeded and chopped sweet onion, chopped cup chopped resh curly parsley large garlic clove, split in hal pitted black or green olives or combination,

chopped

heaping tablespoon tomato paste teaspoon paprika Salt and black pepper, to taste

1.Toast bread until crust is crispy. Set aside.2. Pour hal the oil in a large pan and saute roasted

Rudis Olive Pepper Parsley

Bruschetta

R E c i p E B y dO R O T T h y k i E ffE R

gte-free Mt-r Brea tst omb-to o sees,soer sees,met, or-me roves tste tetrete oe m ove.

gte-freecmo RsBreTe to o seet-ess ts bremes brest,, er, es-serts eve te-t ss tsteret.

Did You Know?Rs gte-free Ber mes te-ree

rst, too. Ts srmtos rst ese or oe m or o-o rt ests. get or tos re. Ts

e oer s ot to be msse!

Me t st o ro-oe reets oreoe.

Crispy crust tip:Brush some oliveoil on edge o crust or dust doughin cornmeal.

Rs BreE o Rs gte-free Ber vretes s te sme ret tste, oo

ee o rer bres o ot ve to ve t to o te-ree.

gte-freeOr Brea eos, sot-tetre sbre me toesome, -qt trreets to o oe mosses.


12/14


S E R V E S 4

This easy breakast dish can be doubled or halved,

depending on the crowd youre serving. Its high in

protein, potassium and delicious Rudis Bread.


Ingredients

4 large eggs4 dashes pure vanilla extract4 teaspoons milk

teaspoon cinnamon sugar bananas6 tablespoons creamy peanut butter slices Rudis Gluten-Free Cinnamon Raisin Bread4 tablespoons Earths Balance Vegan Buttery sticks

Powdered sugar, or dusting

1. In a small mixing bowl, beat eggs, vanilla, milk andcinnamon sugar.

2. Cut bananas into thin slices.3. Spread peanut butter over each slice o Rudis GlutenFree Cinnamon Raisin Bread. Place 6 banana slices on

hal the bread slices. Top with remaining slices to make

sandwiches.

4. Quickly dip sandwiches into egg mixture to coat (donot soak in mixture).

5. Melt vegan butter in a rying pan over medium heat.6. Place sandwiches in rying pan and cook on bothsides over medium heat until lightly browned. Dust with

powdered sugar and serve.

Recipe by Lorin Young Cook of Alpine, New Jersey.

R E c i p E B y l O R i n y O u n g

Rudi-Tudi Filled

French Toasty

R E c i p E B y E l i z a B E T h dE h a R T

3. Evenly top each bread slice with tablespoonsshredded mozzarella.

4. Place bread on rack in preheated oven until cheesebegins to melt and bubble.

5. Remove bread rom oven and top 4 slices withtomato slices, tomato per sandwich. Place basil aioli

over tomato.

6. Place remaining mozzarella bread on top o basilaioli, cheese side down. Serve warm.

Recipe by Elizabeth DeHart of West Jordan, Utah.

S E R V E S 4

This recipe ofers the perect blend o resh, sum-

mer avors without the heaviness o a traditional

Italian sandwich.


Ingredients

tablespoon resh minced basil clove garlic, peeled and pressed

cup canola oil mayonnaise slices Rudis Original Gluten-Free Bread cup shredded mozzarella cheese4 Roma tomatoes, sliced lengthwise

1. Preheat oven to 400 degrees.2. Prepare basil aioli by stirring minced basil and garlicinto mayonnaise.

Rudis EasyCaprese Sammy


13/14


Arrange slices in an overlapping circular pattern on

top o the ruit, leaving the center open.

5. Pour any remaining egg mixture over bread.Spoon reserved ruit mixture into opening.

6. Bake 5 to 0 minutes in preheated oven oruntil edges o bread become deep golden brown.

Remove rom oven to nonstick cooling rack. Let

stand 0 minutes. Sprinkle with powdered sugar.

Serve warm with ice cream or whipped cream, idesired.

Recipe by Melissa Mostowy of Escondido, California.

S E R V E S 8

Enjoy a healthy blend o resh ruit hiding beneath

a toasted, sweetened layer o multigrain bread.

For a luscious dessert, add a dollop o French

vanilla ice cream or whipped cream.


Ingredients

(5.5-ounce) cans sliced peaches, drained pint blueberries (-ounce) can gluten-ree cherry pie lling tablespoon lemon juice

teaspoon ground cinnamon

(-ounce) package gluten-ree vanillapudding mix (not instant)

cup milk teaspoon ground cinnamon teaspoon pure vanilla extract large egg loaRudi's Gluten Free Multigrain Bread

Powdered sugar French Vanilla ice cream or whipped cream,

optional

1. Preheat oven to 400F.2. In a large mixing bowl, combine peaches,

blueberries, cherry pie illing, lemon juice andcinnamon. Mix gently using a large spatula. Reserve

cup. Pour remaining ruit mixture into a large oval

baking dish, mounding slightly in the center.

3.To make topping, blend together pudding mix,milk, cinnamon, vanilla and egg in a medium-size

mixing bowl, using a large whisk.

4. Cut crusts o bread with a serrated bread knie.Dip each slice into egg mixture to coat lightly.

Rudis Fruit

Spring Delight

R E c i p E B y ME l i S S a MO S T O w y

Did You Know?Rs gte-free Ber mes te-ree ot o ros mbrer bs.

Rs Mtr hmbrer Bs

ve ret sot tetre reme t oesome, -trreets. a t o mosses oe me tem eret ome-met or mbrers or veebrers.

Rs Mtr hot do Rosre tst ombto o see,soer sees orme. Te oe m ovete tste tetre o tese roste tst oe o st s e s ot o.


14/14

Picnic Pointers

MilkRee 1 o's m t oe o teoo:

cup soy milk (plain), i tolerated cup rice milk cup ruit juice cup water

cup coconut milk cup goat's milk, i tolerated cup hemp milk cup lax milk

CheeseRee 1 sree r eese t oeo te oo:

cup Daiya Vegan Cheese cup Galaxy Foods Rice Shreds cup shredded zucchini

Butter(1 st = 8 tbesoos = = 4 oes)Ree 8 tbesoos btter t oe o teoo:

tablespoons Fleischmanns unsalted margarine; tablespoons Earth Balance (Non-Dairy) Buttery

Spread or Organic Coconut Spread tablespoons Spectrum Organic Shortening; tablespoons vegetable or olive oil

for ree t: 6 tablespoons unsweetened applesauce +

tablespoons at o choice

Eggs Ree 1 re e t oe o te oo:

f ge: tablespoon lax meal, chia seed or salbaseed + tablespoons hot water. (Let stand, stirringoccasionally, about 0 minutes or until thickened. Usewithout straining.);

Ener-G Egg Replacer: according to package directions;

Tou:4 tablespoons pureed silken tou + teaspoonbaking powder;

Applesauce:4 tablespoons unsweetened applesauce(or other ruit puree) + teaspoon baking powder.

NutsRee tree ts or ets t eq moto te oo:

Toste oot, soer sees, toste sesmesees (se o 2 to 3 tbesoos), rseores, rse rs re ere, rse ottos or m sees

Note: To replace one egg white, dissolve tablespoonplain agar powder into tablespoon water. Beat, chill or 5minutes and beat again.To replace one egg yolk, divide egg replacement (choiceslisted above) in hal.

IMPORTANT!Replacing more than two eggs will changethe integrity o a recipe. For recipes that call or a lot oeggs, like a quiche, use pureed silken tou. Because eggsubstitutions add moisture, you may have to increasebaking time slightly.

Substitution Solutions

foo tese ts to e me or et ot sess.

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