Favorite Gluten-Free Recipes from Udi’s Employees
Ever wonder who works behind the scenes at Udi’s Gluten Free? While not all of us in the office have a dietary need to follow a GF diet, many of us have found the joys of cooking this way! Here is a look into a few Udi’s employees’ favorite GF recipes.
Cynthia, Inside Sales Manager
Recipe: Gluten Free Apple Crisp (Dutch Oven)
I actually borrowed this recipe from a friend: He is on a gluten free diet (and loves Udi’s) and when camping in MOAB last year he made the yummiest Gluten Free Apple Crust in a Dutch Oven on the campfire.
Not sure if it was the location (everybody that has been to Moab knows what I mean) or the fact that the cooking took place on an actual campfire in a Dutch oven or that Udi’s granola was used but…. YUMMY! It might have been the best gluten free apple crust ever.
- 8 apples, peeled and sliced
- 3/4 cup sugar
- Juice from 1 lemon
- 1 1/2 sticks butter
- 1/2 cup GF flour
- 1/2 cup GF rolled oats (we used Udi’s GF Granola Au Naturel)
- 1/4 teaspoon salt
- We actually ate it with fresh ice cream made in one of those funny plastic ice cream maker balls.
- To prepare the crisp, begin by peeling your apples. Once peeled, slice the apples roughly 1/4 inch thick—ending up with pieces no bigger than 1 1/2 inches in any dimension. Make sure your camp Dutch oven starts shiny (coated with oil). Toss your sliced apples into it.
- Add 1/2 cup of sugar, the juice squeezed from a fresh lemon, and a dash or two of cinnamon. Stir things around to combine.
- Slice up 1/2 stick of butter (4 tablespoons) into manageable pats, and add these to the apples. Stir around to combine/spread out the butter.
- Separately, combine the flour, oats, the rest of the sugar (roughly 1/4 cup), another dash or two of cinnamon, and salt to taste
- Sprinkle this flour/oat mixture on top of apples, and then add the remaining stick of butter (sliced / 8 tablespoons) on top of the crisp.
- Place the Dutch oven on the cleared spot in the campfire, and then pile glowing coals on top of the lid about 3 inches high.
- The crisp should now bake for 45 minutes to an hour. Keep checking it every 5-10 minutes (depending on how quickly it seems to be cooking), and always be on the lookout for burning. It can happen quickly. Keep rotating base and lid every time you check, and replace lid coals as needed to keep the top heat strong.
And the kids on camp got the scrape out the last pieces till it was all gone…..
And to be totally fair I should include the link to my friend’s blog about this one.
Susannah, University Outreach Coordinator
Recipe: Gluten and Dairy Free Pumpkin Chocolate Chip Cookies
As a kid with wheat and dairy allergy, my Mom had to be crafty with her cooking and baking. She developed these pumpkin chocolate chip cookies to conceal the “gluten free” taste of the cookies. Nowadays, these cookies are so much better because of the amazing improvements in the allergen free market. I make them every Thanksgiving and it always reminds me of eating them with such joy as a kid!
- 1 cup canned organic pumpkin
- 3/4 cup sugar
- 1 cup brown rice flour
- 2/3 cup sorghum flour
- 1/3 cup potato starch
- 1 tsp. xanthan gum
- 1/2 cup unsweetened applesauce
- 1 egg
- 2 tbsp. vanilla
- 2 tsp. almond milk
- 2 tsp. baking powder
- 2 tsp. cinnamon
- ½ tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 bag of Ghirardelli semi-sweet chocolate chips
- Preheat oven to 375 degrees.
- Combine pumpkin, sugar, applesauce, egg, almond milk, and vanilla.
- Combine brown rice flour, sorghum flour, xanthan gum, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a separate bowl.
- Slowly add the flour mix to the pumpkin mix.
- Mix in chocolate chips.
- Grease cookie sheet and spoon dough onto sheet.
- Bake for 12-14 minutes until they no longer look wet.
- Let sit for 5 minutes and then cool on a wire rack.
Regan, Outreach Manager
Recipe: Grape and Quinoa Salad
I like this recipe very much. I used this recipe for my cooking class a few years ago. It’s simple and fresh, but fast.
- 3 cups of cooked quinoa
- 1 1/2 cups of green and red grapes, quartered
- 1/2 cup dry roasted hazelnuts, coarsely chopped
- 1/4 cup chopped green onions
- 1/4 cup Canola Oil
- 2 TBSP Fresh lemon juice
- 2 tsp Light Agave
- 1/4 tsp Salt
Mix quinoa, grapes, hazelnuts, and green onion in large bowl. In a small bowl, whisk together oil, lemon juice, agave, and salt. Add to quinoa mix and stir. Cover and refrigerate for 30 minutes before serving.
BASIC QUINOA RECIPE
- 1 cup Quinoa
- 1 1/2 cups Cold Water
- 1/2 tsp Salt (optional)
Soak the quinoa for 15 minutes in water. Stir the quinoa with your hand and carefully pour out the water using a fine mesh strainer. Add 1 1/2 cups of water and salt (if desired) to rinsed quinoa. Bring to boil, cover with lid and turn heat down to simmer. Cook for about 15 minutes. Remove from heat and sit for 5 minutes with the lid on. Fluff quinoa with fork and serve.
Natasha, Sales Manager
Recipe: Grain Free, Dairy Free Waffles
This is one of my favorite (grain-free, dairy free) recipes. I have adapted it from http://www.nourishingdays.com. Below you will see my adjustments and some instructions for waffles. Enjoy – not hard, I promise you.
I adjust the temperature of my waffle iron higher than the usual setting for flour based waffles, I find it makes them crisper and “waffle” like. Note: you have to know your iron, it took me a few tries to “dial in” the proper temp. Waffle enthusiasts will get this 😉
- 4 eggs, room temperature
- 1 cup milk (I use coconut milk out of the can, but any non-dairy or dairy milk will do)
- 3 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of Stevia (I use about 5-7 drops of liquid Stevia extract)
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Coconut oil or butter for frying
- For waffles: 2 Tablespoons olive oil
- Froth eggs (very important the froth makes the cakes fluffy).
- Add all other liquid ingredients, mixing constantly.
- Slowly add coconut flour, mixing as you go.
- If batter looks to runny be sure to only add 1 tablespoon of coconut flour at a time (it is very absorbent).
- *I have also added hemp protein to give these a little more of a health kick. Same rule: 1 Tablespoon at a time.
What are some of your all time favorite GF recipes? Do any of our employees’ favorites strike your fancy?