Favorite Gluten-Free Recipes from Udi’s Employees

Posted on Monday, January 16, 2012 by Emily

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.

Ingredients

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
Cinnamon
We actually ate it with fresh ice cream made in one of those funny plastic ice cream maker balls.

Directions

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.

http://www.derekoncastiron.com/2010/06/recipe-camp-dutch-oven-apple-crisp.html

________________________________________________________________________

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!

Ingredients

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

Directions

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.
Enjoy!

________________________________________________________________________

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.

Ingredients

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

Directions
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

Ingredients

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

Directions

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?

Gluten Free Mini Cheesecakes

Posted on Friday, January 13, 2012 by Leigh Buckley

Surrounded by a new year and plenty of new diet plans focused on deprivation and lonely dessert free nights, we thought we’d bring you a little bit of sweet love in the form of Gluten Free Mini Cheesecakes! If the word ‘cheesecake’ has you cringing and running for your bag of carrots, remember, a new healthy year has plenty of room for health minded indulgences. In fact, we tweaked this cheesecake recipe to include some great protein and lower fat ingredients. As a bonus, these little desserts are all individually portioned so you have the perfect sized sweet treat, without the entire cake staring you down. Try these and tell us you don’t have room in your diet for a little indulgence!

Ingredients

Crust:

1 ¼ cup Udi’s Gluten Free Vanilla Granola
2 Udi’s Gluten Free Snickerdoodle Cookies
3 Tablespoons butter

Filling:

8oz low fat cream cheese, room temperature
2 cups low fat Greek Yogurt
1 cup sugar, or sugar substitute
3 egg whites
2 egg yolks
1 Tablespoon vanilla
1 Tablespoon lemon juice
Pinch of salt

Preparation

Preheat oven to 325 degrees
In a food processor, combine Vanilla Granola and Snickerdoodle Cookies until fine.
Add in butter and mix to form a soft, crumbly blend.
Either press the mixture into individual tart tins or cupcake pans. Press down firmly with the bottom of a flat cup or with your hands.
Place in oven and bake for ten minutes.
Remove and let cool.
While the crusts are cooling, cream together cream cheese and Greek Yogurt until very smooth.
Add sugar, vanilla, lemon juice, and salt until well combined.
Beat in both egg whites and egg yolks and mix for two minutes.
Pour cream cheese mixture over the top of each crust, until 3/4 way up each tin.
Place in oven at 325 degrees and bake for 20 minutes, or until the cheesecakes are set around the edges, but still wiggly in the center.
Turn off oven and crack open while letting the cheesecakes cool inside the oven for an additional hour.
Remove cheesecakes from the oven and pans and place in the refrigerator for two hours.
Before serving top each individual cheesecake with your favorite fruit.

Enjoy! Now tell us, do you have any other favorite desserts with a healthy twist?

Gluten Free Fuel To Tackle Any Exercise

Posted on Thursday, January 12, 2012 by Jill

NFL running back James Starks and quarterback Drew Brees are a few of the many professional athletes who have been tied to following a gluten free diet. Whether you are a casual exerciser or a die-hard fitness enthusiast, one thing that athletes of all levels have in common is the need for the proper fuel to prepare, sustain, and recover from exercise.

Nutritional needs of athletes vary greatly depending on the type and duration of exercise as well as the athlete’s age, gender, and body composition. The optimal blend of carbohydrate, fat, protein, vitamins, minerals, and fluids play a necessary role in improving strength and performance, delaying the onset of fatigue, and reducing the incidences of injury. Though seemingly a challenge, gluten free athletes can perform up to the same caliber with proper menu planning.

Carbohydrates play a vital function in the diets of athletes; they provide the first, immediate energy source during exercise. It is especially important for gluten free athletes to get enough carbohydrates in their diets to prevent early fatigue and injury. Gluten free sources of carbohydrates include fruit, dairy, certain sports drinks and nutrition bars, rice, potatoes, oats, and quinoa.

Fat is burned as an energy source in long duration, low intensity exercises. It is best to choose monounsaturated fats, found in nuts, olive oil, and avocados, because of their effect in lowering bad cholesterol (LDL) and raising good cholesterol (HDL) levels. It is important to limit saturated and trans fats, which are found in margarines, many processed baked goods, and high fat meats and dairy, because they raise LDL levels.

Protein functions to repair and build muscle tissue and promote a healthy immune system. Healthy sources of protein include lean meat, poultry, fish, low fat dairy, eggs, beans, and soy.

The Gluten Free Pre-Exercise Meal
Athletes should consume a carbohydrate-rich meal 3-4 hours prior to exercise. The meal should contain a small amount of protein, and should be low in fat and fiber for easier digestion. It is important that all athletes are well hydrated prior to initiating activity.

Gluten Free Meal & Snack Ideas Pre-Exercise

Udi’s Cinnamon Raisin Bagel with Almond Butter and Honey + Glass of Skim Milk
Turkey and Swiss on 2 slices of Udi’s Whole Grain Bread + Grapes
Yogurt Parfait made with layers of Vanilla Greek Yogurt, Blueberries, Sliced Almonds, and Udi’s Au Naturel Granola

During Exercise
Athletes participating in long-duration activities, such as marathons, may require carbohydrate and electrolyte (e.g. sodium and potassium) supplementation throughout the activity. Athletes should focus on foods with easily digested carbohydrates to prevent any stomach discomfort and provide immediate muscle fuel. It is important that athletes stay well hydrated to prevent dehydration, which can lead to fatigue and impaired performance. Water is a sufficient hydration source for low to moderate activities lasting a short duration (less than 60 minutes), whereas high intensity exercises lasting more than 60 minutes may require electrolyte replacement with a sports drink.

Quick Gluten Free Fuel During Exercise

Bananas
Udi’s Bread with Jelly
Gluten Free Sports Drinks, Bars, and Gels (Check out gluten free varieties from these brands: Luna Protein, Hammer, PranaBar, Bumble Bar, NuGo)

The Gluten Free Recovery Meal
After exercise, it is important to replenish the fluid and electrolytes lost through sweat to prevent cramping and heat exhaustion. A snack or meal composed of carbohydrates and protein eaten within 60 minutes of exercise can help to replace muscle glycogen (carbohydrate stored in muscles), repair any torn muscle fibers, and stimulate muscle growth.

Gluten Free Meal & Snack Ideas for Recovery:

Rice Bowl made with Brown Rice with Beans, Cheese, Salsa, and Avocado
Lean Turkey Burger on an Udi’s Whole Grain Bun + Banana
Stir Fry with Brown Rice, Grilled Chicken, Bell Peppers, Broccoli, and Carrots

No matter your fitness goal, gluten free food sources can provide the proper fuel needed to tackle any exercise. You just need to create the right mental playbook.

Have other suggestions for gluten-free fuel? Comment below!
Sources:
American Dietetic Association-http://www.eatright.org/Public/content.aspx?id=7055
Celiac.com-http://www.celiac.com/articles/22661/1/Gluten-free-Athletes-Green-Bay-Packer-Running-Back-James-Starks-/;
Sports Illustrated-http://sportsillustrated.cnn.com/2007/players/01/09/nfl.workout0115/

A Happy Gluten-Free Birthday to Elvis!

Posted on Sunday, January 8, 2012 by Maeve

While some might associate Elvis Presley with “Heartbreak Hotel”, Graceland or swinging hips, my food-loving self always jumps straight to the Elvis Sandwich. If you have never heard of this classic sandwich, then you are in for a surprise. Let me warn you, at first, you will be intimidated, terrified or maybe even disgusted by the medley of ingredients in this sandwich. After your first bite, however, the delicious sweet and savory flavors will overpower any hesitations you may have held. The Elvis Sandwich is versatile and works well for school lunches, afterschool snacks or, as I usually do, ski slope meals. There is nothing quite like taking a semi-squished Elvis sandwich out of your ski jacket and enjoying it with a hot chocolate in the lodge! So, without further ado, here is the recipe to help you celebrate the birth of the King of Rock n’ Roll:

2 slices of your favorite Udi’s bread (I prefer the White Sandwich Bread, but I bet Cinnamon Raisin would be delicious as well)

Your favorite nut butter (peanut, almond, cashew… you choose!)

1/2 banana (sliced)

3 slices of cooked bacon (cooked as crispy as you like)

The next part is the easiest. Simply spread your chosen nut butter on both slices of bread. Then, add the banana slices and bacon and smash between the bread. Now, go ahead, try it. You’ll thank me later!

This is my rendition of the Elvis Sandwich; do you have your own? Share it with us!

Healthy, Home-Style Recipes for 2012

Posted on Saturday, January 7, 2012 by kmorales

While everyone is busy writing down their New Year’s resolutions to “lose 10 pounds” and “ exercise 5+ hours a day”, I have been focusing on the positive things I have gained during 2011. Sure, I may have gained a few pounds, big deal! 2011 has been about so much more than the numbers on the scale! 2011 has been about feeling good and being active. I learned how to ride a bike! I went swimming in the Bermuda triangle! I even started lifting weights! More than that, I have learned to appreciate food and to see it through new, health-focused eyes. A recipe does not have to be taken at face value and blindly followed down a path to cholesterol filled doom! (Okay, maybe that was a little dramatic, but you get my point.) In 2012, take charge of your kitchen and learn to reinvent your favorite recipes into healthier versions that don’t sacrifice flavor! Paula Deen promised Dr. Oz that she will commit to a healthier lifestyle in 2012. If the Queen of Butter can do it, so can you!

Here are two of my favorite made-over, home-style recipes. I hope they bring you and your family health and happiness in the New Year!

Baked Macaroni & Cheeze

(Gluten-Free, Dairy-Free)

Ingredients:

12 oz. Gluten Free Elbow Shaped Pasta
2 Tbsp Trans Fat Free, Dairy Free Margarine
1 cup White Onion, diced
1 1/2 Tbsp Corn Starch
2 1/2 cups Unsweetened Non-Dairy Milk of choice
1/4 cup Nutritional Yeast Flakes
1 Tbsp Tahini (Sesame Seed Paste)
2 Tbsp Lemon Juice
1/2 tsp Salt
Freshly Ground Black Pepper
1/2 tsp Ground Mustard
dash Garlic Powder
1/4 tsp Tabasco Sauce
1/8 tsp Nutmeg
1/2 tsp Turmeric
1/4 tsp Paprika
1 cup frozen Peas, defrosted
3 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
2 tsp Italian Seasoning
1/2 pint Grape Tomatoes, halved

Directions:

Preheat oven to 350 degrees F.
Cook pasta according to package instructions until just al dende, drain, and set aside.
Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor, along with 2 tsp Italian Seasoning. Pulse until bread crumbs are formed.
Melt margarine in a medium saucepan over medium heat.
Add onion and cook until soft.
Stir in Sorghum Flour to create a roux and cook about 10 seconds.
Whisk in Non-Dairy Milk and bring to a bubble.
Reduce heat to low and add Nutritional Yeast through Paprika.
Once the sauce has thickened toss with cooked pasta and stir in the peas.
Pour pasta into a 9×13 casserole dish sprayed with non-stick cooking spray and sprinkle with breadcrumbs and tomato halves.
Bake until bubbling, about 25 minutes.

Turkey and Spinach Meatball Sandwich

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

2 pounds 94% lean, Ground Turkey
12 oz. frozen Spinach, defrosted and drained
1/2 small Onion, diced
3 medium clove Garlic, minced
1 large Egg
1/4 cup Low Sodium Vegetable Stock
1/2 cup Brown Rice Flour
2 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
2-3 Tbsp Nutritional Yeast Flakes
1/2 tsp Rubbed Sage
1/2 tsp Rosemary
1/2 tsp Thyme
1/3 tsp Nutmeg
Salt to taste
fresh ground Black Pepper to taste
Marinara Sauce, heated
Udi’s Gluten-Free Hot Dog Buns

Directions:

Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor. Pulse until bread crumbs are formed.
Preheat your oven to 400 degrees F.
Line a baking sheet (with a lip) with foil and spray with non-stick cooking spray.
Now, it’s time to get messy! Roll up your sleeves, take off your rings, and dig in! Use your hands to thoroughly combine the ingredients in a large bowl. No liquid should remain.
Roll meatballs into balls about 1 inch in diameter and place on your prepared baking sheet.
Bake in a 400 degree oven about 20 minutes, until cooked through.
Place 3 meatballs on an Udi’s Gluten-Free Hot Dog Bun. Top with marinara sauce.
Enjoy!

These meatballs freeze beautifully! Just let them cool completely, toss them in a freezer bag, label and date them, and place them in your freezer.

Happy New Year!

5 Healthy, Gluten-Free Recipes For The New Year

Posted on Thursday, January 5, 2012 by Wendy Hofstetter

Now that we are five days into the New Year, I wanted to check in with you on your New Year’s resolutions. Did you make any (like one of these 4 gluten-free resolutions we suggested)? Have you kept them so far? One of my personal resolutions is to focus on finding healthier gluten-free options that can help fuel my half-marathon training schedule for the next four months.

Gluten-free does not necessarily mean low calorie or fat free, so I have scoured the internet to find five healthy, gluten-free recipes that you can feel good about eating.

1. Stuffed Peppers
The more colorful a dish is on my plate, the healthier it seems. Ok, so maybe this isn’t ALWAYS true. I mean, Cheetos are bright orange and they are definitely not in my “healthy” or “gluten free” category. However, this recipe for Stuffed Peppers from Elana’s Pantry is a bright and healthy dish that goes great with rice. I usually pick red or orange bell peppers, because I digest them easier, but you can use whichever kind of pepper stirs your taste buds. Bonus: This dish is also dairy-free!

2. Zucchini Noodles and Thai-Inspired Chicken Curry

Photo Courtesy of Alta at Tasty Eats At Home

Have you ever heard of zucchini noodles? Me neither! Alta from Tasty Eats at home created this inventive dish after going grain free. I love thai food…the flavors, the textures, the smells. This healthy option is perfect for an easy weeknight dinner or make it ahead of time for an exotic lunch at work.

3. Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Salads are a staple in every health-minded woman’s (or man’s) mind, but not all salads are healthy. (Cobb anyone?). This recipe posted by Anne-Marie at This Mama Cooks! incorporates one of nature’s super foods: blueberries.

4. Roasted Red Pepper Soup

Photo courtesy of Sommer at A Spicy Perspective

When cold weather hits, I’m all about the soup. Sommer, from A Spicy Perspective, shows how to make this delicious bowl of warmth from scratch. According to her, “This roasted red pepper soup is gluten free, dairy free, low carb, low calorie and oh so delightful.” After checking out the photos she posted, I have to agree it does look deliciously gluten-free!

5. Flourless Honey Almond Cake
Each of us needs a little something sweet occasionally. This recipe for Flourless Honey Almond Cake from Eating Well is the perfect weekend treat.

What are your favorite healthy, gluten-free meals? Comment below!

4 Gluten Free New Year’s Resolutions

Posted on Thursday, December 29, 2011 by Wendy Hofstetter

It’s that time of year again…New Year’s resolution time. According to a Forbes article from earlier today, 44% of Americans make New Year’s resolutions. No doubt many of them are focused on weight loss, eating healthier, and focusing on what is important in life. Last year, my resolution was to quit complaining. Let’s just say by March, I had amended that resolution to “limit complaining”.

If you’re reading our blog, gluten free living is likely a key priority for you or something you are considering for the new year. So, as we get ready to toast 2011 away, consider choosing one (or all) of these four gluten-free New Year’s resolutions to try for 2012.

Get Familiar With Foods That Are Naturally Gluten Free
I’ve seen it said in many comments on our Facebook page or in our new Gluten Free Living community. Starting a gluten free diet can be extremely overwhelming, especially when you start focusing on foods you can’t have. Instead, decide to focus on foods you can have by getting familiar with all of the things that are naturally gluten free. This list of naturally gluten free products from Kroger is a great resource and can help you create your weekly grocery shopping list. Fruits, veggies, meat, milk, rice…the list is longer than you might think.
Try One New Gluten Free Recipe A Week
It is easy to get caught up in what I call the “gluten-free funk.” Has this happened to you? You rotate the same five meals each week until you’re so sick of chicken and rice that you can’t stand one more bite! The good news is, there are a number of bloggers who post unique and delicious gluten-free recipes each week. Some of our favorites include Gluten Free Girl and the Chef, Discover Gluten Freedom, and Tasty Eats at Home. For 2012, vow to try one new meal per week (or even per month!) to help get you excited about what you’re putting in your body.
Join A Gluten Free Group
Chatting with others who are eating gluten free can help inspire and educate you. If you have celiac disease, I recommend finding a local celiac disease support group. If you’re new to a gluten-free diet or interested in connecting with other people at all stages in their gluten-free quest, check out our new Udi’s Gluten Free Living community and post some comments!
Host A Gluten Free Gathering
There are many differing opinions about gluten-free diets, especially among those who don’t have to eat gluten free. Finding support from your family and friends can be tricky, but hosting a gluten free gathering at your home can help educate them and shift their opinion about your decision to go gluten free. Make some tasty gluten free appetizers and/or desserts, and have a discussion about why you decided to eat gluten free (whether by choice or necessity). Our snickerdoodle cookies are a quick and easy snack that we guarantee your friends and family will love. Also check out this video for making pizza bite appetizers using our gluten-free bread.

What are your New Year’s resolutions for 2012? Have other tips for gluten free resolutions? Comment below.

Giving Joyfully During This Wonderful Time of Year

Posted on Thursday, December 22, 2011 by admin

Children often associate the Holiday Season with getting gifts. As adults, we know this season is about much more than that – this is the season to give as well…JOYFULLY. First, I feel the need to define “joyful” and “give” and will do so with the help of Dictionary.com, which defines joyful as: full of joy, as a person or one’s heart; glad; delighted;showing or expressing joy, as looks, actions, or speech; causing or bringing joy, as an event, a sight, or news; delightful; and give as: to present voluntarily and without expecting compensation. Therefore, joyful giving would be gladly and happily presenting anything (tangible or intangible) without expecting anything in return. As you can see, anyone can give joyfully in their own way regardless of life circumstances.

I should also clarify that this post isn’t meant to make you feel guilty for not doing enough and my suggestions for joyful giving aren’t meant to make you feel like your expressions of joyful giving aren’t right or “good enough.” Hopefully, this post will be an encouragement to you if you are indeed giving joyfully and will give you fresh ideas if your giving is starting to lack the jopyful aspect.

My husband and I give joyfully by supporting a child through Compassion International. Our child is from Kenya and her name is Catherine. We give financially and we also give of our time and emotions by writing her letters of encouragement. This particular type of giving is very rewarding. We get to hear about her life and family in her letters she sends back. Sometimes, she shares with us what she did with the money we gave her that month and how it was of great help to her family in their time of need.

Another way to give of your time is to serve at local missions or food pantries. This is really easy to do. If you are like us, you probably even receive information in your mailbox around this time of year! Many missions or food pantries send out information on how you can serve with them during the holidays. The great part about that is if you are unable to give of your time, there is usually an option to give financially.You can also find ways to serve through your local church. Our church has a “giving catalog” that comes out around Christmas. The catalog is full of needs around the city and you just pick which ones you are able to fulfill.

If you prefer to serve on your own, rather than in a organized fashion, I’m sure you have neighbors who would benefit from some cleaning up this time of year. It may be more difficult for your elderly or disabled neighbors to do winter chores. You could offer to help them shovel snow or complete basic handyman projects around their house – inside and out.

Baking If you like to bake, or are already baking for other events or parties, throw in some extra batter and bake some cookies for your neighbors, co-workers, mailman, trashmen, etc. Everyone loves a special, surprise treat!

And finally, my favorite way of all to give joyfully (teasing of course, but I do like this option and would appreciate being on the receiving end for sure!!)…..adopt your favorite gluten free friend for a meal or dessert (if you don’t bake, Udi’s gluten free Snickerdoodle Cookies are an amazing GF treat!!). After I had my daughter, it was such a blessing to have prepared meals brought to our house by friends. I know it must have been difficult for them because of my Celiac Sprue and special gluten free diet requirements, but they still did it and it meant the world to us….even more so, because they were willing to go to the extra trouble for me. I can guarantee your GF friend will especially love it this time of year. Baking and eating are large parts of this holiday season and often times, the GF eater is left sucking on a candy cane while watching their friends enjoy yummy baked goods. Your gift will definitely bring them great joy!

I know the definition of give in the beginning of this post clearly states that the act is done without expecting anything in return; however, you will be surprised by how much you actually do get in return by being a truly joyful giver!!
Happy Giving!!

3 Easy Gluten-Free, Vegan Holiday Desserts

Posted on Tuesday, December 20, 2011 by admin

Written by Susannah Faulkner. Susannah serves as the University Outreach Specialist here at Udi’s Gluten Free Foods, and was diagnosed with celiac disease in 2005. She proudly lives her life both gluten and dairy free, and loves creating new desserts.

Everyone deserves to chow down on delicious holiday treats, even if you are gluten free and vegan! When I first was diagnosed with celiac in high school, I didn’t cope well with the thought of missing out on the schmorgesborg of desserts at holiday dinners around this time of year. I would become bitter after we finished dinner, because I couldn’t satiate my sweet tooth!

Now, I always offer to bring a gluten free and vegan dessert to every holiday party I attend. By simply adjusting every day recipes, you will be able to make some delicious holiday treats that everyone will enjoy!

1. Gingerbread Cake
This one is always a big hit and can be taken to any kind of soiree. I use this awesome gluten free recipe with a few modifications. First, make sure to use vegan butter, such as Earth Balance’s Vegan Buttery Stick. This product holds up better with baking compared to vegan spreads. The only other easy adjustment is to take out the egg, and add an additional ½ cup of applesauce, for a total of ¾ of applesauce. Follow the directions accordingly, and you’ll have a delicious, moist gluten free vegan gingerbread cake! The cake goes great with a scoop of your favorite vegan vanilla ice cream or soy whip cream, like Soyatoo. Trust me, no one will have any idea that this one is free from gluten, dairy, and egg!

2.Scrumptious Gluten Free Vegan Rugelach
(Photo by Yuko Chan)
This Jewish pastry goes great at any Hanukkah festivity, and can be enjoyed by everyone with this great recipe. If you’ve never tried rugelach before (I hadn’t until I found this recipe!), it is like a sweet, nutty croissant. The recipe above calls for apricot jam and walnuts, but you can use any of your favorite fillings! One of my favorites is a raspberry and pomegranate blend. Chocolate filling is also very common for rugelach. For a simple vegan solution, use:

1 tablespoon cocoa
1 tablespoon cinnamon
1 tablespoon melted vegan butter
1/2 cup sugar
1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (microwave in a small bowl for 15 seconds)

Simply mix and use in place of the fruit jams!

3. Berry Crisp
Last on this list of easy gluten free vegan holiday desserts: a lovely berry crisp! This one is so easy and is perfect to take along to every holiday party, or to just enjoy at home with family!

Ingredients:

3/4 cup Udi’s Gluten Free Au Natural Granola
1/3 cup all purpose gluten free flour
1/3 cup vegan butter
3 cup frozen berries (feel free to create a blend of your favorite varieties )
2 tbsp. cornstarch
Sugar to sweeten

Directions:

1.    Blend oats and flour in a medium sized bowl.
2.    Cut in butter until mixture is crumbly.
3.    Pack half of the mix into the bottom of 8 inch square baking pan.
4.    Slowly bring cornstarch, berries, and sugar to a boil while stirring.
5.    Cover the oat mixture in the pan with the berry filling.
6.    Top with remaining crumb mixture.
7.    Bake about 35 minutes at 350 degrees.

Make sure to let the crisp cool before serving. Just like the gingerbread cake, this one also goes great with vegan ice cream or soy whip.

I hope these three recipes help you with your holiday planning, and that you are able to enjoy them in the warm company of family and friends! Happy holidays from all of us here at Udi’s!

A Gluten-Free Festival of Lights

Posted on Sunday, December 18, 2011 by admin

With the Festival of Lights quickly approaching, it’s time to gather around the table to receive some delicious treats! As with any holiday, it can be difficult to detect what dishes contain gluten and, unfortunately, that sneaky protein does hide many classic dishes. The good news, however, is that there is an easy remedy for this problem, especially with your favorite Hanukkah meals! Potato Latkes is a one of the most cherished Hanukkah dishes, and while it is usually made with flour or matzo meal, you can easily replace that with potato starch or rice flour. And, the best part is that it will taste just as scrumptious as your grandmother’s secret recipe latkes! Below are some recipes that will leave your gluten-free and gluten-full friends and family hungry for more! Now, you can worry on the more important things like perfecting your dreidel spinning skills to land on gimel!

Traditional Gluten-Free Potato Latkes
Serves 4-6

Ingredients:

Gluten-Free Potato Latkes1 medium onion, peeled
2 1/2 pounds Idaho (baking) potatoes (about 5 large potatoes), peeled
1/3 cup plus 2 Tablespoons white rice flour
3 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper

Directions:

Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don’t have a food processor, a box grater works just fine. It will just take a little longer.
Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
Transfer dried onions and potatoes to a large mixing bowl. Repeat with remaining onions and potatoes.
In a small bowl whisk together white rice flour, salt and pepper. Add to potato mixture and toss to combine.
Add lightly beaten eggs and stir to combine.
Heat 1/4-inch of oil in a non-stick frying pan over medium-high heat.
Working in batches, drop a scant 1/4 cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn’t get cold. Cold oil=greasy latkes!
Fry for 2-3 minutes on each side or until deeply golden brown.
Drain fried latkes on a paper towel covered baking sheet.
Serve at once or keep warm in a 200 degree oven.
Repeat with remaining latke mixture.

Or, for a different take on latkes, try Elena’s Butternut Squash Latkes
Serves 6

Ingredients:

4 cups butternut squash, peeled and grated
1 small onion, peeled and grated
3 eggs, whisked
Grapeseed oil, for frying

Directions:

In a large bowl make latke batter by mixing together squash, onion and eggs
Use your hands to form batter into 3 inch patties
In a large skillet, heat oil
Fry patties on each side over medium heat until golden brown and crispy
Remove latkes from pan and place on a paper towel lined plate to drain excess oil
Repeat steps 2-4 until batter is used up
Serve with applesauce, sour cream or yogurt

For the main course, try this Gluten-Free Brisket Recipe
Makes: 16 servings

Ingredients:

Gluten Free Brisket1 brisket of beef (5 to 6 pounds)
1 to 2 teaspoons all-purpose gluten-free flour
Coarsely ground black pepper, to taste
1/4 cup corn oil
6 onions, thickly sliced and separated into rings
2 tablespoons tomato paste
1 1/2 teaspoons coarse (kosher) salt
2 cloves garlic, quartered
1 carrot, peeled

Directions:

Preheat the oven to 375°F. Dust brisket very lightly with the flour. Sprinkle with pepper.
Heat the oil in a large heavy flameproof casserole.
Add the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface.
Transfer the brisket to a dish. Keeping the heat medium-high, add the onions to the casserole and stir, scraping up the brown particles left from the meat. Cook until the onions have softened and develop a handsome brown color, 10 to 15 minutes.
Remove the casserole from the heat, and place the brisket, along with any juices that have accumulated, on top of the onions. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with pepper and the coarse salt. Add the garlic and carrot, and cover tightly. Place the casserole on the middle rack in the oven, and bake for 1 1/2 hours.
Remove the casserole from the oven, and transfer the meat to a carving board. Cut it into 1/8- to 1/4- inch thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice (in effect reassembling the brisket, slightly slanted). Correct the seasoning if necessary, and if absolutely necessary add 2 or 3 teaspoons of water to the casserole.
Cover, and return the casserole to the oven. Cook until the meat is brown and fork-tender, 1 3/4 to 2 hours longer.
Slice the carrot, and transfer the roast, onions, juice, and carrot slices to a heated platter. Serve at once.

And, to top it all off, how about a Gluten-Free Sufganiyot (Jelly Donuts) Recipe

Ingredients:

2 eggs, beaten
Gluten Free Hanukkah2 cups buttermilk
1/4 cup butter, melted
5 cups Rice Flour Mix
1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
1/2 teaspoon cinnamon
1 beaten egg, set aside
1/2 cup sugar, set aside in a bowl
Raspberry or strawberry jelly (seedless)

Directions:

Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
Heat 2 inches of canola oil until very hot (375 degrees F).
Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you’ve set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you’ve used up all the dough. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
Serve while warm.

How about you? What are your favorite Gluten-Free Hanukkah dishes or recipes?!

Baked Macaroni & Cheeze

(Gluten-Free, Dairy-Free)

Turkey and Spinach Meatball Sandwich

(Gluten-Free, Dairy-Free, Nut-Free)

Happy New Year!

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