Rudi’s Gluten Free Bakery

Last weekend I had the pleasure of representing Rudi’s Gluten Free Breads at the Atlanta Gluten Free Vendor Fair.


It truly was such an amazing experience to meet folks of all ages who live with celiac disease and gluten-intolerance.  I loved meeting and helping everyone from the little children to the elderly… showing them the delicious ways to enjoy Rudi’s Gluten Free Breads.  It was great to connect with these folks and share with them my gluten-intolerance and struggles with avoiding ‘Gluten’…I received amazing feedback on the Rudi’s Bread texture, consistency and flavor.  The crowd was honestly going wild over the bread…”It tastes just like regular bread”… “This is too good to be true”…”I can’t wait to buy a loaf and finally enjoy a ‘normal’ sandwich again”…These are just a few quotes that I heard and jotted down to share with all of you.

I displayed Rudi’s 3 yummy gluten-free breads and served them toasted with dairy-free butter and jam, but many people enjoyed poppin’ a piece of good ol’ Rudi’s right into their mouth-plain and simple…no if and’s or buts, this bread tastes delicious even without the condiments.  Now, how about that for a Gluten Free bread?  Rudi’s surely is tough to beat in my book and I have not yet come across a better bread…


Let’s just say, “Baked on the Bright Side” is exactly what you get in every bite…a touch of sunlight, warmth, trust and quality gluten-free bread…that’s enough for me to smile about…and boy o’ boy am I smilin’ when I’m eatin’ Rudi’s, hehe…

Who doesn’t want a bit of the ‘Bright Side’ in their lives…or meals?  I surely do and that’s what Rudi’s is to Me…a simple, trustworthy bite of sunshine.

Rudi’s has flavor…it has pizazzz…a nice chewy texture and a ‘normal’ bread-like consistency…it doesn’t break apart easily as many other gluten-free breads do…and therefore it can be enjoyed as a sammie, with an omelet or as a dessert bread puddin’!

Rudi’s Gluten-Free Breads are available in the freezer section of your grocery store in 3 fabulous flavors:

Multigrain


Original


Cinnamon Raisin



So, what’s my favorite? Oooo … That’s a toughy…It’s hard to choose as they’re all so tasty in different ways…I love the Multigrain when making a sandwich, the Original for making toast with eggs or a spread of jam and the Cinnamon Raisin for Fresh toast or simply just toasted with a dollop of nut butter and a drizzle of honey…

Here is a great video clip from the fair of a woman who “loves” Rudi’s!

Thank you, Rudi’s for this amazing opportunity as I could do this every weekend!

It was a ‘delicious gluten-free’ blast…

And, speaking of delicious, here is one of my favorite Rudi’s Gluten-Free Recipes:

Coco-Cinnamon Raisin Bread Pudding

Ingredients

  • 5 slices Rudi’s Cinnamon Raisin Gluten-Free Bread, torn into pieces
  • 2 eggs
  • 1/2 cup rice milk
  • 3/4 cup brown sugar
  • ¼ cup raw cacao powder
  • 1/2 tsp. chili powder
  • 2 tsp. vanilla extract
  • 1 ½ tsp. cinnamon
  • ¼ cup macadamia nuts, ground in food processor
  • 1/4 cup fresh basil, very finely chopped
  • 1 ounce semisweet chocolate chips
  • Topping: Greek plain yogurt
  • Topping: Fresh mint leaves
  • Topping: Unsweetened coconut flakes

Directions

  • Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. Spread bread pieces in the dish in an even layer.
  • Whisk eggs in a medium bowl. Add rice milk, sugar, raw cacao, chili powder, vanilla and cinnamon; whisk the mixture until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. Mix in any un-soaked bread pieces. Sprinkle ground macadamia nuts, basil and chocolate over the top and let stand for 15 minutes.
  • Bake until golden brown, puffed and set in the middle, about 45 minutes. Serve warm, with a scoop of Greek yogurt, a fresh mint leaf and a sprinkle of unsweetened coconut on top.
  • Enjoy!

Have you ever been to a Gluten-Free Vendor Fair or Celiac event?  If so, I’d love to hear about it…

Fiber: The Real Deal vs. The Imposters

While, browsing the isles of the food store recently, I’ve come across numerous products touting ‘Great Source of Fiber’, however, many food companies are attempting to fool consumers such as you and I about the fiber in their products.


Start by taking a look at your favorite products, I’m sure you’ll be surprised to see a whole slew of ingredients such as modified food starch and other additives.  And what will you not see? Well, many of these products do Not list whole grains–therefore they’re serving up processed junk that has been stripped of its nutritional value and fiber content.  Many of my clients face stomach discomfort and GI problems, including myself, when these additives are consumed.

When reading the ingredient list on a food package, be sure to recognize fiber impostors such as inulin, modified starch, maltodextrin and polydextrose and understand that if the packing is touting ‘Fiberific” and these ingredients are listed…it’s time to put the product back on the shelf and reach for a whole grain product with ‘real’ fiber.

These fake fibers that I listed above do not provide us with the health benefits that we get from real fiber in fruits, vegetables, legumes and whole grains.  Be sure to watch out for fiber fortified products from brands such as Fiber One, Splenda, Post and General Mills cereals, crackers and desserts.

Be aware of the false advertising on packages of yogurts, cookies, ice creams, diet drinks and brownies.  These foods contain polydextrose, which I mentioned above and is synthesized from glucose and sorbitol, a low-calorie carbohydrate.  It’s one of the many new fiber imposters along with inulin and maltodextrin that is showing up in baked goods and dairy products that previously had very little or no fiber.  Sadly enough, the FDA  allows manufacturers to add polydextrose to more products than previously permitted, allowing food companies to entice consumers such as you and I to buy the ‘good tasting’ fiber foods.  These fiber additives serve two purposes-they can be used as bulking agents to make reduced-calorie foods taste yummy such as fat-free ice cream and pudding and they appeal to consumers by appearing on the Nutrition Facts as ‘dietary fiber’.  Don’t be fooled!

I encourage you to steer clear of these fiber impostors which make us believe that fiber ‘tastes good’ unlike the cardboard taste that many fiber rich products have.  Transitioning your family to increase their fiber content can be a struggle, however, do not let these processed foods become a part of your daily fiber intake.  Try to reach for fruits, veggies, whole grains and legumes.  Make sure your fiber is coming from oat bran, whole wheat, beans, peas, prunes, almonds and other plans as these foods  naturally contain fiber.

As we all know from my previous post on Fiber, there are two forms.  Insoluble, which forms bulk and regulates acidity in your stomach and Soluble, which helps regulate cholesterol and blood sugar.

Insoluble is found in foods such as whole wheat products, quinoa, brown rice, bran, fruits, veggies, nuts and seeds.

Soluble is found in foods such as oats, barley, rye, potatoes, fruits, veggies, dried fruits and legumes.

So, stick to the basics and don’t let your food get too complicated.  If grandma wouldn’t recognize it…put it back on the shelf and head to the perimeter of the food store where you will find fresh fruits and veggies with ‘Real Fiber’.

Gluten-Free, Dairy-Free Cherry Cashew Loaf

After a fabulous weekend at the beach with my family, I returned back to Manhattan last night with the yearning to bake…don’t ask me why because it was about 100 degrees outside and my tiny apartment was a hot box even with the air conditioner blastingBut that didn’t stop me from baking an incredibly moist and flavorful loaf…I picked up a dozen of eggs from the market and got to work in my kitchen…a little bit of this (cherries) and a little bit of that (cashew butter) and a little imagination (sunflower seeds and pine nuts) created a divine loaf, which I enjoyed for my Sunday evening dessert…toasted and topped with fresh marmalade.

This loaf is delicious as a breakfast nibble spread with nut butter, an afternoon snack crumbled atop of Greek yogurt or enjoyed simply sliced (and eaten while slicing, hehe)…

Ingredients

  • 2 Tbsp. olive oil
  • 2 Eggland’s Best eggs (my favorite)
  • 1 cup cashew butter
  • 1/4 cup arrowroot powder
  • 2 tsp. sea salt
  • Pinch of black pepper
  • 1/4 tsp. baking soda
  • 1/2 cup dried cherries, chopped
  • 1/4 cup dates, finely chopped
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/2 tsp. orange zest
  • 1/4 cup pine nuts, for topping

Directions

  • Preheat oven to 350 degrees F.
  • Prepare a loaf pan; coat with non-stick baking spray.
  • Combine cashew butter, oil and eggs in a large bowl with a mixer on medium speed; blend until smooth.
  • In a separate bowl, combine arrowroot powder, sea salt, pepper and baking soda.
  • Combine arrowroot blend with cashew butter blend; mix well.
  • Slowly add in cherries, dates, sesame seeds, sunflower seeds and orange zest; gently fold to combine.
  • Transfer batter into prepared loaf pan. Sprinkle with pine nuts.
  • Bake for 45-55 minutes or until center is cooked when tootpick is inserted.
  • Set aside to cool before slicing.
  • Serve warm or at room temperature.
  • Enjoy with a dollop of Greek yogurt and  a spread of jam.

In The News…

Consumers Enjoying Sit-Down Dinners at Home More Often

School Cafeterias Aim For Nutrition Balance

Contaminated Gluten-Free Foods

How To Create Homemade Breadcrumbs…

There is nothing like homemade bread crumbs to improve the taste of your dish, Fresh homemade bread crumbs are so easy to make, too! This also saves money since commercial bread crumbs are expensive.


Since I like to make homemade bread, I always seem to have end pieces around that I target and save for making homemade bread crumbs.

  • Any type of bread can be used…gluten free, rice, sourdough, whole wheat, etc. You can even combine various types of bread, which will give your dishes a fabulous taste.
  • I usually wait until I have enough bread slices to fill my food processor before making the crumbs. Just store your odds and ends of bread in a large resealable plastic bag in the freezer until ready to make your homemade bread crumbs.
  • If your bread is not dry enough to crumble in the food processor, place bread slices on an  baking sheet. Spread each piece throughout the baking sheet without overlapping; allow a bit of room between pieces to dry properly. Bake in a 300 degree F. oven for approximately 10 to 15 minutes; about halfway through, turn them over so they dry evenly. Remove from oven and let cool.
  • Tear dried bread into smaller pieces and place in your food processor; process until desired consistency, forming a coarse texture.
  • If you don’t have a supply of homemade bread crumbs in your freezer, and you need a small amount for your recipe: Use 1 or 2 slices of bread and dry in the oven. Place dry bread slices in a Ziploc bag, and use a rolling pin to roll over the top of the plastic bag until desired texture.
  • Even Mark Bitten, who writes for Dining section of The New York Times, creates his very own bread crumbs and states, “No matter what bread you start with, they are going to be better than store-bought.” You can see Mark’s tip for creating his own bread crumbs in his recipe post on Broccoli Rabe.

Take a look at my new blog post for Enjoy Life Foods

here.

I’d love to hear your thoughts!  Enjoy Life Foods offers a vast array of delicious ‘allergy-free’ foods.

And, for my Weekly Wrap-Up….Here’s What’s In The News This Week

New Wellness Program at Save-A-Lot

Dole Expands Social Media for Salad Campaign

Gluten-Free and Coconut Products Among the Most Popular at The Fancy Food Show

And the best news of the day?

Happy Birthday to The Healthy Apple as tomorrow, January the 23rd marks my 1 year anniversary … the first day I began blogging….so…

Happy Birthday to The Healthy Apple!

Enjoy your weekend.

Winter Whole Wheat Cranberry Bread

Gotta love dried cranberries and cashews…two of my favorites, so I thought I’d toss them into my whole wheat bread recipe.  To my surprise, the bread was fantastic and the tender cranberries and ground cashews were the perfect touch to this warm winter bread.  I served each slice with an additional dollop of Stonyfield Oikos Greek yogurt and marmalade.

Ingredients

  • 2 cups whole wheat flour
  • 1 cup bran flour
  • 1 cup oat flour
  • 1 pint Stonyfield plain yogurt
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 ½ teaspoon baking soda
  • ¼ cup dried cranberries
  • ¼ cup cashews, ground

Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all dry ingredients.
  • Slowly add in Stonyfield yogurt and gently fold.
  • Transfer dough into a loaf pan sprayed with non-stick cooking spray.
  • Bake for 60 minutes or until golden brown and firm.

Product Review: Dave’s Killer Bread

A big thank you to the folks over at Dave’s Killer Bread for sending me a delicious loaf of KILLER bread.

bread

I have been eager to tell each of you about the delicious breads over at Dave’s Killer Bread.

Dave offers a vast array of delicious and healthy breads:

  • 21 Whole Grains Bread
  • Powderseed Bread
  • Good Seed Bread
  • Blues Bread
  • Good Seed Flourless Sprouted Wheat
  • Good Seed Spelt Bread
  • Peace Bomb Mini-Baguette
  • Cracked Wheat Bread
  • Nuts and Grains Bread
  • Rockin’ Rye Bread

Dave is busy working on numerous new products that are currently under development:

  • Organic Cinnamon Rolls
  • Sprouted Grain Cookies
  • Whole Grain White Bread
  • Omega Sprouted Wheat bread
  • Chocolate Chip Cookies
  • Robust Raisin
  • Blues Buns
  • Surviva Complete Protein Bread
  • Good Seed Love Bombs

My clients and I were lucky enough to sample Dave’s delicious breads; we were amazed by the fresh, chewy texture and nutritional content of each slice! This was by far the best bread I have ever tasted and my clients agreed 100%.   Last week, my clients and I sampled Dave’s bread and had a great time making sandwiches, baked croutons, meatballs and vegetarian bean burgers.  There are countless ways to enjoy Dave’s Killer Bread in your recipes; simply sub Dave’s bread for your bread crumbs, processed croutons and unhealthy breads void of fiber, loaded with additives and artificial flavors.

You haven’t tasted a REAL bread until you have a slice of Dave’s.  You’ll be saying goodbye to your store bought ‘fake fiber’ and ‘fake whole grain’ breads once you bite into Dave’s loaf.  As I have mentioned before, we must be cautious when shopping for whole grain breads-just because the package advertises ‘Whole Grains’ does not necessarily mean that the product contains the entire bran, germ and endosperm in contrast to refined grains, which retain only the endosperm.  Each part of the whole grain kernel contains many essential vitamins and nutrients from fiber to antixoidants, minerals, and protein found in the endosperm and germ.  We must be sure to carefully study the ingredients on each label–but no worries here, Dave’s got you covered with his all-star ingredients.

If you are in the market for a new bread or just ready to break out of your Wonder Bread routine, take a look at Dave’s website and order yourself a loaf or two of his unique bread creations.

As you can see from the above bread variety as well as the new products in development, Dave has created a KILLER Whole Grain business.  Each of Dave’s delicious breads is made from whole grain, which as we all know is far healthier than products made with refined grains.

Moreover, Dave’s breads contain no animal products, therefore every tasty loaf is vegan.    No artificial flavors, no preservatives, no corn syrup, no high fructose corn syrup! Now, that’s hard to beat!  Each loaf is sweetened with organic molasses, natural fruit juices and organic cane juice.

Thank you again to the kind folks over at Dave’s Killer Bread for sending me samples of their whole grain breads.  I know my clients are going to be ordering Dave’s bread for their childrens lunch sandwiches–it seems we’ve finally found a healthy fiber-ful bread that has a liking to the kids taste buds!  Now there’s a way to put whole grains into your families meals.

Lox n’ Tofutti Cream Cheese

This has recently become one of my favorite go-to snacks. I purchased lox last week at a gourmet market here in Manhattan and decided to give ’em a whirl…turns out they’re delicious and pack a healthy dose of heart-friendly Omega 3’s!

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I enjoy this snack with my Tofutti Dairy-Free Cream Cheese, lemon flavored hummus or a dollop of Greek yogurt.  However, if you are not lactose intolerant (as I am)…opt for a low fat ricotta cheese or cottage cheese instead.  Each of these options pack a nice dose of protein and a serving of dairy!  Furthermore, the addition of the dried cherries add a nice sweet punch to each bite, again feel free to experiment and try dried cranberries, dried pears or golden raisins.  It’s amazing how switching one simple ingredient can alter the taste of this healthy and easy to prepare go-to snack.

Ingredients

  • Lox
  • Tofutti (Dairy Free) Cream Cheese, Hummus or Plain Greek Yogurt
  • Your Choice: Bran Crackers, Whole Grain Toast, Gluten-Free Pita Wedges
  • Dried Cherries
  • Fresh Dill

Directions

  • Top each cracker/toast/pita with a dollop of Greek yogurt or cream cheese, followed by a slice of lox.
  • Sprinkle with dried cherries and fresh dill.
  • Enjoy!