Unbelievably Good Gluten-Free Recipes

Brought to you by the editors of

LIVING WITHOUT

Rudis Gluten-Free Bakerys

Unbelievably Good Gluten-Free Recipes

I
nspired by gluten-free foodies everywhere, Rudis Gluten-Free Bakery held a national contest in 2011 for Rudis customers to share their gluten-free culinary masterpieces. Aspiring chefs from around the country submitted recipes ranging from kid-approved options to fine-dining fare, all featuring Rudis bread products. Contest participants competed for the chance to win a free trip to Boulder, Colorado, and to be featured in a national media advertisement for Rudis Gluten-Free Bakery. We were amazed by the culinary creativity, passion and inspiration within the gluten-free community, says Doug Radi, vice president of marketing for Rudis Gluten-Free Bakery, about the contest entries. Now were sharing the best of these gluten-free recipes with you. These dishes are simple to prepare, super tasty and filled with wholesome, yummy ingredients that gluten-free family members and guests can enjoy and feel good about. Enjoy!
Note: These recipes are gluten free. Substitution suggestions for dairy (milk, butter, cheese), eggs and nuts can be found on page 14.

CONTENTS
Recipes Prickly Pear Rudi-fied Goat and Rhubarb Treats .............3 Rudi's Unbelievably Good Grilled Cheese with Tomato and Pesto.................................................................5 Rudis Pocket Pies ........................................................................6 Rudis Milanese .............................................................................8 Fan-Rudi-astic Yummy Quiche ..............................................9 Cinnamon Spiced Apple and Bread Pudding Parfaits ................................................................................... 10 Rudis Olive Pepper Parsley Bruschetta ........................... 11 Rudi-Tudi Filled French Toasty ............................................. 12 Rudis Easy Caprese Sammy ................................................. 12 Rudis Fruit Spring Delight .................................................... 13 Substitution Solutions ......................................................14 Picnic Pointers ......................................................................14

The magazine for people with allergies and food sensitivities

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REcipE By annalyn VaRalla willS

Prickly Pear Rudi-fied Goat and Rhubarb Treats

S E R V E S 2 4 TO 3 0

op each serving with a dollop of fresh whipped cream. Sprinkle with crushed almonds and a drizzle of Prickly Pear Cactus syrup. Preparation time: 5 hours, 30 minutes

Ingredients
Crust 2 slices Rudis Multigrain Gluten-Free Bread, end pieces if possible 1 (7-ounce) bag gluten-free ginger snap cookies cup whole roasted almonds 8 tablespoons (1 stick) chilled unsalted butter, cut into cubes 1 teaspoon gluten-free vanilla extract 1 teaspoon fresh lemon zest Prickly Pear Cactus Rhubarb Strawberry Filling 2 cups precut frozen rhubarb, thawed and finely diced 1 cup strawberries, hulled and diced 2 tablespoons blue agave nectar or honey Pinch sea salt fresh-squeezed lemon (juice) Prickly Pear Cactus Syrup Prickly Pear Creamy Goat Cheese Filling 16 ounces premium fresh plain goat cheese log, softened 2 tablespoons fresh-squeezed lemon juice 2 tablespoons blue agave nectar or honey 2 tablespoons local honey 2 tablespoons Prickly Pear Cactus Syrup, optional 2 eggs Strawberry Fruit Topping 2 cups strawberries, hulled and finely diced

fresh-squeezed lemon (juice) 1 tablespoon blue agave nectar or honey 1. To make crust, preheat oven to 350F. Add first
3 ingredients and pulse in a food processor until ingredients are combined and mixture is fine 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 flat into a 9x13-inch greased glass dish and bake in preheated oven for 10 minutes until slightly browned. Remove and cool. 2. To make Prickly Pear Cactus Rhubarb Strawberry Filling, heat a saut pan on medium heat. Place all ingredients except cactus syrup in pan and bring to a boil, stirring occasionally. Do not break up all the fruit. Add a splash or two of Prickly Pear Cactus Syrup. Simmer for 8 to 10 minutes or until liquid is reduced to syrup. Taste and add additional agave, if needed, a teaspoon at a time. Cool. 3. To make Prickly Pear Creamy Goat Cheese Filling, soften the goat cheese to room temperature and mix with the next 5 ingredients on medium speed until smooth. Add one egg at a
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pRickly pEaR Rudi-fiEd gOaT and RhuBaRB TREaTS

time and continue to beat for 2 minutes. 4. Layer the crust with the cooled rhubarb-strawberry filling followed by the goat cheese filling. 5. Place pan in preheated oven and bake 18 to 22 minutes or until lightly browned. Set aside and cool for at least an hour to room temperature. 6. To make Strawberry Fruit Topping, mix ingredients mashing with the back of a fork to create a syrup consistency. Sprinkle over goat cheese filling, carefully filling in any gaps. 7. Chill dessert for at least 4 hours. Shortcut: You can speed it up once its chilled by putting dessert in the freezer for an hour. Then slice and serve.
Recipe by Annalyn Varalla Wills of Phoenix, Arizona.

Rudis Unbelievably Good Recipe Contest Winner!

Rudi's Gluten-Free Bakery's Unbelievably Good Gluten-Free Recipe Contest Winner

Annalyn Varalla Wills' Prickly Pear Rudi-fied Goat and Rhubarb Treats made with Rudi's Multigrain Gluten-Free Bread took home the gold, winning the grand-prize in Rudi's Unbelievably Good GlutenFree Recipe Contest. As part of her prize, Annalyn will appear on an episode of the Alternative Appetites cooking showalong with Chef Dan Kohler of Renegade Kitchen. The episode will be featured on the website of the National Foundation for Celiac Awareness.

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Annalyn Varalla Wills Phoenix, AZ Prickly Pear Rudi-fied Goat and Rhubarb Treats
For this recipe and other gluten-free entries, visit us at www.rudisglutenfreebakery.com.

New eStore coming Soon!

Rudis is launching a new eStore that will be easier to use and enable consumers to purchase smaller quantities. Stay tuned!

www.rudisglutenfreebakery.com /rudisglutenfree bakery

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REcipE By jOhn indERdOhnEn

Rudis Unbelievably Good Grilled Cheese (with Tomato and Pesto)

SERVES 1

ho doesnt love grilled cheese? This is the classic comfort food with a twist. Warm mozzarella, fresh basil pesto, and a juicy tomato all sandwiched between Rudis Original Gluten-Free Bread. Preparation time: 30 minutes

Ingredients
Pesto 1/3 cup pine nuts or walnuts 2 cups packed fresh basil leaves, washed and spun dry 2 cloves garlic, minced 2/3 cup freshly grated Parmesan cheese cup extra virgin olive oil teaspoon salt teaspoon finely ground black pepper

2 1 2

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

flat frying pan or skillet and spread pesto on the face-up side of the bread. Place tomato slices in a single layer on top of pesto. Slice mozzarella 1/8-inch thick and place on top of tomato layer. Butter one side of remaining slice of Rudy's Original GlutenFree Bread. Place on top of cheese, buttered side up. Over medium heat, grill until first side is nicely browned. Then carefully flip to grill second side. The second side will take about half as long as the first to reach grilled perfection.
Recipe by John Inderdohnen of Centereach, New York.

1. To make pesto, lightly toast pine nuts over

medium heat in an un-greased pan until theyre a little fragrant and show some color. Set aside to cool. Place basil leaves in a food processor, removing any thick or woody stems. Pulse leaves until theyre roughly chopped. Add nuts, minced garlic and cheese, pulsing to chop and distribute. Then while food processor is on low constant setting, drizzle in the olive oil. Process until smooth. Pesto should not be soupy. Pulse in salt and pepper. Refrigerate any unused pesto. 2. Butter one side of 1 slice of Rudy's Original Gluten-Free Bread. Place buttered side down in a

Did You Know?

Rudi's has been baking bread since 1976. That's a lot of bread baking experience. Rudi's gluten-free breads taste, look and feel like real bread.

Bread storage tips To keep gluten-free bread slices

from sticking together when frozen, try separating and storing them in individual air-tight sandwich bags (2 slices per bag). never store bread in the refrigerator; it will dry out the bread. always keep it in the freezer (up to 4 months) or on the shelf.

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REcipE By TERRa fOx

Rudis Pocket Pies

SERVES 4

his is an extremely versatile recipe. You can add any fillingand create the flavor pocket of your choice, from apple turnovers to Mexican tamales. Wholesome and hearty, pocket pies are terrific for lunch and make a healthy snack. Preparation time: 1 hour, 30 minutes

Ingredients Pockets 3 slices Rudis Original Gluten-Free Bread 1 cup tapioca starch/flour cup potato starch (not potato flour) 1 teaspoon dried rosemary, optional teaspoon garlic powder teaspoon onion powder teaspoon sea salt teaspoon ground black pepper cup cold-pressed olive oil 13/4 cups water Filling 1 medium carrot, chopped 1 stalk celery, chopped 1/3 cup chopped sweet onion Salt and pepper, to taste 2 (5-ounce) cans chicken, undrained Pinch dried thyme Pinch dried parsley Pinch ground turmeric, for color 1/3 cup frozen peas 1. Make breadcrumbs by breaking up slices of bread and processing them in a food processor until crumb consistency. Set aside. 2. To make pockets, preheat nonstick griddle to

350F. In medium bowl, mix together breadcrumbs, tapioca starch/flour, 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 3/4 cup of batter onto griddle like you are making a pancake. Spread batter with a spoon to form a 7-inch circle. Cook for 30 to 45 seconds and flip. Then cook for 10 minutes until very crispy and browned.* Remove pocket shell from griddle to cooling rack. (Place fully cooked, crispy side down on rack, as opposite side will stick.) Repeat until all batter is used, making about 4 round pancakes. 3. To make filling, heat saucepan to medium and saute carrots, celery and onion together until softened. (To speed up cooking process and to keep vegetables from sticking, cover pan and add small amounts of water during cooking.) Add salt and pepper, to taste. Once vegetables are softened, add both cans of chicken with juices, along with thyme, parsley and ground turmeric. Continue cooking on medium heat for 3 minutes. Turn off heat, add peas and mix well. 4. Preheat oven to 375F. Line 2 cookie sheets with parchment paper. 5. Place pockets, uncooked side down on parchment paper. Divide chicken filling evenly among four pockets. Cover filling by folding one side of pocket over to resemble a half moon. Take a

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Living Without GF_ vertical_FNL.pdf

3/2

Rudis Pocket Pies

fork and press firmly around edges to seal the pocket. Repeat with all pockets. 6. Place pockets in preheated oven and bake for 25 minutes. Transfer pockets to cooling racks for 5 minutes before cutting open and eating. *TIP One side of the pockets is cooked thoroughly and the other is not because the cooked side is the inside of the pocket. Leaving the outside uncooked allows you to press edges together to form the pouch. Once baked, the outside cooks through.
Recipe by Terra Fox of Conover, North Carolina.

Gluten-Free, Grillin Goodness

Buns and Rolls

New!

Rudis Gluten-Free Story

Rudis Gluten-Free Bakery, launched by Rudis Organic Bakery, is making life brighter for all families that suffer from celiac disease or gluten intolerances by giving everyone the opportunity to enjoy bread. Rudis Organic Bakery was founded 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 its founding in 1976, Rudis Organic has baked bread without the use of artificial chemicals or preservatives. For years, people have been asking us to bake gluten-free bread thats as delicious as our organic breads. For those of 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 friends will be able to tell the difference. Rudis Gluten-Free Bakery Sandwich Breads, pizza crusts, hamburger buns and hot dog rolls are loaded with goodness; each variety is made using only the highest quality, wholesome, all-natural and organic ingredients. And, unlike many gluten-free breads on the market today, Rudis GlutenFree Bakery breads contain no modified starches or gums, no artificial preservatives, and no artificial chemicals.
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Where To Buy?
Gluten-Freedom is closer than you think:

Visit our website for a list of stores in your area using the Rudis store Finder. if you cannot locate a store near you, download our request form to request that your local store carry our products. You can also find us online through our retail store www.rudisglutenfreebakery.com

www.rudisglutenfreebakery.com /rudisglutenfreebakery
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REcipE By jEnnifER daSkEVich

Rudis Milanese
SERVES 4

his recipe is better than chicken fingers. Serve each cutlet on a plate with a side of Tomato Arugula Salad and a lemon wedge. Preparation time: 30 minutes

Ingredients
Milanese 8 slices Rudis Original Gluten-Free Bread 6 (4-ounce) veal or chicken cutlets Kosher salt Fresh ground pepper cup gluten-free flour 2 large eggs 1 tablespoon vegetable oil 1 cup Parmesan cheese - cup olive oil Lemon wedges, for garnish Tomato Arugula Salad 2 cups arugula 4 vine-ripe tomatoes, sliced into wedges 2 tablespoons good quality olive oil 1 tablespoon fresh-squeezed lemon juice Kosher salt Fresh ground pepper
cutlets completely dry with a paper towel. Season each cutlet with salt and pepper. 3. Set up 3 pie plates or other shallow dishes in a row. In the first dish, place cup gluten-free flour. In the second dish, whisk together eggs and 1 tablespoon vegetable oil. In the third dish, combine fresh Rudis breadcrumbs and Parmesan cheese. 4. One at a time, dredge the cutlets first in the flour and pat off excess. Next dredge in the egg mixture, shaking off 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 of each cutlet. 5. Heat cup olive oil on medium-high in large skillet. Be sure that oil is hot before you start cooking the cutlets. Cook until golden brown and crisp on the first side, about 2 minutes. With a large spatula, carefully flip cutlets. Reduce heat to medium and cook until golden on the second side, about 2 minutes. Continue until all cutlets are cooked, adding more oil, if needed. 6. To make Tomato Arugula Salad, combine arugula, 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.

1. Heat oven to 350F. To make bread crumbs,

place 8 slices Rudis Original Gluten-Free Bread in a single layer on a cookie sheet. Bake until dried out and no moisture remains, about 10 to 15 minutes. Allow toasted bread to cool. Process Rudis bread in food processor until fine crumbs form. 2. While bread is toasting, place veal or chicken cutlets between plastic wrap and pound to tenderize (to 1/8-inch to -inch thickness). Pat

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REcipE By MERRy gRahaM

Fan-Rudi-astic Yummy Quiche

SERVES 8

f
5 1 5 1 1 7 1 1 1/3 1 2

inally, a quiche thats easy to makeand so colorful! This nutritious, filling dish can be eaten for breakfast, brunch, lunch or dinner. Preparation time: 1 hour

Ingredients
tablespoons olive oil, divided cups finely chopped leeks slices Rudis Gluten-Free Multigrain Bread large (10 ounce) yam or sweet potato, peeled, or 3 cups grated yams or carrots teaspoon gluten-free lemon pepper seasoning extra-large eggs cup half and half cream* teaspoon gluten-free, salt-free garlic herb seasoning cup shredded Italian five-cheese blend cup chopped precooked gluten-free Canadian bacon + 1 slice cut into -inch wide x 3-inch long strips (for top layer) teaspoon baking powder tablespoons chopped chives
center of the quiche (under 1-inch wide and less than -inch deep). Shred remaining yam with largest grating hole of a food processor or hand grater to make 3 cups grated yams. Chop any yam pieces that are too small to go through grater and set aside to incorporate into egg mixture in step #7. 5. Toss together 2 tablespoons cooked leeks, 3 cups grated yams, 2 tablespoons olive oil, lemon pepper and breadcrumbs. 6. Pat breadcrumb mixture into bottom of prepared pan and up the sides to within inch of 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 before pouring egg mixture into pan, stir in baking powder and mix well. 8. Pour egg mixture into pan. Arrange Canadian bacon strips in a spokes-like design with the yam slice as the center. Sprinkle with chives. Bake in preheated oven for 35 minutes or until center is set. 9. Remove from oven and cool 10 minutes. Run a thin knife around the pans edge. Loosen rim and remove quiche from pan. Serve warm or at room temperature. *TIP Watching calories? Low-fat milk can be exchanged for cream in this recipe, with good results.
Recipe by Merry Graham of Newhall, California.
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1. Heat oven to 400 degrees F. Line a 9-inch springform pan with parchment paper and grease the sides. 2. In a large frying pan, heat 3 tablespoons olive oil. Add leeks and cook on medium heat for 7 minutes. Reserve 2 tablespoons leeks for crust. Scrape remaining leeks into a large bowl. Set aside. 3. Break Rudis Multigrain Bread into pieces and process in food processor for three 10-second pulses or crumble bread by rubbing between your thumb and first two fingers to yield 2 heaping cups breadcrumbs. (Add another slice of bread, if necessary.) Set aside. 4. Cut off the rough ends of yam and discard. Cut one vertical slice to create a yam slice to decorate the

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REcipE By lauRiE lufkin

Cinnamon Spiced Apple and Bread Pudding Parfaits

SERVES 6

rich, elegant dessert thats easy to prepare and fun to eat. For a special presentation, serve it in fancy stemmed glasses. Preparation time: 1 hour

Ingredients Bread Pudding 2 tablespoons softened salted butter 6 large eggs, room temperature, lightly beaten 1/3 cup brown sugar teaspoon salt 1 cups whole milk 3/4 cup heavy cream 1 tablespoon pure vanilla extract 1 teaspoons ground cinnamon 3/4 teaspoon freshly grated nutmeg 4 cups -inch diced Rudis Original GlutenFree Bread Sauce 1 stick cold salted butter cup packed light brown sugar cup amber rum, spiced rum or apple juice Pinch salt 1 cups peeled, sliced tart apple, such as Granny Smith 3/4 cup sweetened dried cranberries, roughly chopped, divided Sweetened whipped cream 1. Preheat oven to 350 degrees F. Grease six 1-cup ramekins with softened butter and place on a baking sheet. Set aside. 2. In a large bowl, whisk together beaten eggs, brown sugar, 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

to rest 5 minutes and then ladle it into prepared ramekins. 3. Bake bread puddings on the center rack of preheated oven until puffed up, slightly browned on top and center is set, about 35 to 40 minutes. 4. To make the sauce, combine butter and brown sugar in a medium skillet over medium heat, whisking until sugar is dissolved. Add the rum or apple juice to the pan (be careful as rum will flame) and whisk until combined. Add salt, sliced apples and cup of dried cranberries. Cook until apples are soft, about 2 to 3 minutes. 5. When ready to serve, run a knife around the edges of the ramekins and turn puddings on to a cutting board. Cut in half horizontally and place bottom half in a martini, wine or other stemmed glass. Top with a spoonful of warm sauce, remaining half of the bread pudding, more sauce, a sprinkle of the remaining sweetened dried cranberries and a dollop of sweetened whipped cream. Serve immediately.
Recipe by Laurie Lufkin of Essex, Massachusetts.
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REcipE By dOROTThy kiEffER

Rudis Olive Pepper Parsley Bruschetta

SERVES 2

his appetizer is easy and ideal for gluten-free guests. Preparation time: 20 minutes

Ingredients 2 slices Rudi's Gluten-Free Original Bread cup olive oil, light or regular, divided 1 (16-ounce) jar roasted red peppers, chopped 1 sweet red pepper, seeded and chopped sweet onion, chopped cup chopped fresh curly parsley 1 large garlic clove, split in half 8 pitted black or green olives or combination, chopped 1 heaping tablespoon tomato paste teaspoon paprika Salt and black pepper, to taste 1. Toast bread until crust is crispy. Set aside. 2. Pour half the oil in a large pan and saute roasted

peppers, red pepper, onion, parsley and garlic over medium heat until onions are fairly soft, 4 to 5 minutes. 3. Add olives, tomato paste and remaining oil, stirring gently. Add paprika, salt and pepper. Remove from heat when warmed through, taking out the two garlic pieces. 4. Spread mixture onto toasted bread slices. Cut into quarters and serve.
Recipe by Dorothy Kieffer of Yardley, Pennsylvania.

Rudis Bread
Each of Rudis gluten-free Bakery varieties has the same great taste, look and feel of regular breads you dont have to give anything up to go gluten-free. gluten-free Original Bread a delicious, softtextured sandwich bread made with wholesome, highquality natural ingredients and a touch of honey and molasses. gluten-free Multigrain Bread a tasty combination of flax seeds, sunflower seeds, millet, and cornmeal provides a taste and texture the whole family will love. gluten-free cinnamon Raisin Bread The touch of sweetness in this bread makes breakfast, lunch, dinner, desserts and even latenight snacks taste great.

Did You Know?

Rudis gluten-free Bakery makes gluten-free pizza crust, too. This scrumptious pizza crust will please your whole family and your pizza aficionado party guests. get your toppings ready. This new offering is not to be missed! Made with stuff you can pronounce and ingredients you recognize.

Crispy crust tip: Brush some olive

oil on edge of crust or dust dough in cornmeal.

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REcipE By lORin yOung

Rudi-Tudi Filled French Toasty T

SERVES 4

Ingredients 4 4 4 3 6 8 4

his easy breakfast dish can be doubled or halved, depending on the crowd youre serving. Its high in protein, potassium and delicious Rudis Bread. Preparation time: 35 minutes

large eggs dashes pure vanilla extract teaspoons milk teaspoon cinnamon sugar bananas tablespoons creamy peanut butter slices Rudis Gluten-Free Cinnamon Raisin Bread tablespoons Earths Balance Vegan Buttery sticks Powdered sugar, for dusting

2. Cut bananas into thin slices. 3. Spread peanut butter over each slice of Rudis Gluten
Free Cinnamon Raisin Bread. Place 6 banana slices on half the bread slices. Top with remaining slices to make sandwiches. 4. Quickly dip sandwiches into egg mixture to coat (do not soak in mixture). 5. Melt vegan butter in a frying pan over medium heat. 6. Place sandwiches in frying pan and cook on both sides over medium heat until lightly browned. Dust with powdered sugar and serve.
Recipe by Lorin Young Cook of Alpine, New Jersey.
REcipE By ElizaBETh dEhaRT

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

Rudis Easy Caprese Sammy T

SERVES 4

Ingredients 1 1 8 1 4

his recipe offers the perfect blend of fresh, summer flavors without the heaviness of a traditional Italian sandwich. Preparation time: 20 minutes

tablespoon fresh minced basil clove garlic, peeled and pressed cup canola oil mayonnaise slices Rudis Original Gluten-Free Bread cup shredded mozzarella cheese Roma tomatoes, sliced lengthwise

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

3. Evenly top each bread slice with 2 tablespoons shredded mozzarella. 4. Place bread on rack in preheated oven until cheese begins to melt and bubble. 5. Remove bread from oven and top 4 slices with tomato slices, 1 tomato per sandwich. Place basil aioli over tomato. 6. Place remaining mozzarella bread on top of basil aioli, cheese side down. Serve warm.
Recipe by Elizabeth DeHart of West Jordan, Utah.
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REcipE By MEliSSa MOSTOwy

Rudis Fruit Spring Delight

SERVES 8

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njoy a healthy blend of fresh fruit hiding beneath a toasted, sweetened layer of multigrain bread. For a luscious dessert, add a dollop of French vanilla ice cream or whipped cream. Preparation time: 40 minutes

Ingredients
(15.25-ounce) cans sliced peaches, drained pint blueberries (21-ounce) can gluten-free cherry pie filling tablespoon lemon juice teaspoon ground cinnamon
Arrange slices in an overlapping circular pattern on top of the fruit, leaving the center open. 5. Pour any remaining egg mixture over bread. Spoon reserved fruit mixture into opening. 6. Bake 25 to 30 minutes in preheated oven or until edges of bread become deep golden brown. Remove from oven to nonstick cooling rack. Let stand 10 minutes. Sprinkle with powdered sugar. Serve warm with ice cream or whipped cream, if desired.
Recipe by Melissa Mostowy of Escondido, California.

1 (3-ounce) package gluten-free vanilla pudding mix (not instant) 1 cup milk teaspoon ground cinnamon teaspoon pure vanilla extract 1 large egg 1 loaf Rudi'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 filling, lemon juice and cinnamon. Mix gently using a large spatula. Reserve 1 cup. Pour remaining fruit 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 off bread with a serrated bread knife. Dip each slice into egg mixture to coat lightly.

Did You Know?

Rudis gluten-free Bakery makes glutenfree hot dog rolls and hamburger buns. Rudis Multigrain hamburger Buns have a great soft texture and are made with wholesome, all-natural ingredients. a hint of molasses and honey make them a perfect complement for hamburgers or veggie burgers. Rudis Multigrain hot dog Rolls are a tasty combination of flaxseed, sunflower seeds and cornmeal. The whole family will love the taste and texture of these rollsthey can withstand a loaded up chili dog just as well as a plain hot dog.

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Substitution Solutions
Milk Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain), if tolerated 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk 1 cup flax milk Eggs Replace 1 large egg with one of the following: flax gel: 1 tablespoon flax meal, chia seed or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thickened. Use without straining.); Ener-G Egg Replacer: according to package directions; Tofu: 4 tablespoons pureed silken tofu + 1 teaspoon baking powder; Applesauce: 4 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder.

Cheese Replace 1 cup shredded dairy cheese with one of the following: Nuts Replace tree nuts or peanuts with an equal amount 1 cup Daiya Vegan Cheese of the following: 1 cup Galaxy Foods Rice Shreds Toasted coconut, sunflower seeds, toasted sesame 1 cup shredded zucchini seeds (use only 2 to 3 tablespoons), crushed Butter (1 stick = 8 tablespoons = cup = 4 ounces) Replace 8 tablespoons butter with one of the following: 8 tablespoons Fleischmanns unsalted margarine; 8 tablespoons Earth Balance (Non-Dairy) Buttery Spread or Organic Coconut Spread 8 tablespoons Spectrum Organic Shortening; 8 tablespoons vegetable or olive oil for reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice
cornflakes, crushed crispy rice cereal, crushed potato chips or pumpkin seeds Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again. To replace one egg yolk, divide egg replacement (choices listed above) in half. IMPORTANT! Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking time slightly.

Picnic Pointers
follow these tips to help make your next picnic outing a success. ask your guests check beforehand to determine if any of your guests have special dietary needs. Request their advice in selecting menu choices that are safe for everyone and even take into consideration your preparation techniques so there's no worry of cross contamination. get Organized you dont want to forget anything. So make a checklist of everything you needblanket, cutting knife, serving spoons, bottle opener, toothpicks, trash bags, napkins, cups and plates, etc. check off items as youre packing the picnic basket and the car. On the go for picnicking ease, fill your menu with dishes that are simple and highly portable. Keep Cool Be careful about risk of spoilage. Make certain the foods you choose, from appetizers and drinks to main meal items and dessert, can safely remain unrefrigerated and out in the weather for an extended period of time. To be on the safe side, pack foods in a large cooler, display vulnerable items over plenty of ice and keep all dishes out of the sun. Stack and pack Save space in the car and cooler by using square containers instead of round ones. wrap eating utensils tightly in napkin bundles. nest drinking cups and paper plates. Bring individual condiment packages, rather than large bottles of ketchup and mustard.

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