Last month I attended an intimate gourmet dining experience at one of Denver’s hottest eco-eateries, Root Down. The group gathered was celebrating the launch of Rudi’s Gluten-free Bakery by Colorado-based Rudi’s Organic Bakery.
For those with Celiac or a gluten intolerance/sensitivity, rejoice! Rudi’s Organic Bakery heard your cry for more gluten-free bread options and responded by hunkering down in a test kitchen for 15 months. The result—three varieties of gluten-free bread that have the same look, taste and texture as “regular” breads! Three cheers!
That evening at Root Down, chef and owner Justin Cucci served up a completely gluten-free meal featuring Rudi’s new gluten-free breads. The simple but exquisite Gourmet Tomato Jam Grilled Cheese Sandwich starter was to drool for—so good that I am including it at the end post.
So, the morning after the event my 4-year old was eager to get a taste-test underway. We toasted up a slice of Rudi’s Gluten Free Original bread and a slice of the competition’s, smeared on some Earth Balance Buttery Spread and started munching. “Mmmmmm, this one,” he said, pointing to Rudi’s. And I had to agree! Two things stood out to me about Rudi’s Gluten-Free Bread. The first was taste. The combination of ingredients created a full body (that sounds like a wine review) rather than an empty starch taste. Secondly, the texture. For those who bake with xanthan gum, you know the artificial chewy feel you get when you use too much. Again, the balance of ingredients was just right.
At Lexie’s Kitchen, we encourage cooking from scratch with wholesome ingredients as much as possible. When this becomes a challenge and time doesn’t permit, that’s when convenience products like Rudi’s Gluten-Free Bread can step in. Since going gluten-free, our family has taken a good look at how and what we eat. We now aim to fill up on vegetables, healthy proteins and whole grains. And if we are doing that, then I feel that adding in some French toast, melted Daiya cheese sandwiches or bread pudding is okay. Like a dear friend who lived to be 98 once said, “it’s not what you eat, it’s what you don’t eat.” There is quite a bit of truth to that. Eat well and enjoy some treats.
Here is a link to Rudi’s. As is always safe to do, check the Nutrition and Ingredients facts for yourself to ensure there are no ingredients in these breads that you are sensitive or allergic to. And please note that this is NOT an egg-free line of breads.
• The line-up: Gluten-free Original, Multigrain and Cinnamon Raisin
• You don’t have to toast it to make it taste good!
• Made with all-natural and organic ingredients
• Nothing artificial and no preservatives
• MSRP $5.99 per loaf
• Rolling out nationally to natural food stores and mainstream supermarkets (check the freezer section).
I have to hand it to you Rudi’s. You’ve done good—actually, great! Thanks for giving the gift of convenience bread back to families with dietary restrictions. And thank you Justin Cucci and your superb staff for an outstanding gluten-free meal.
And my dear readers, if you find yourself in Denver, go to Root Down for some outstanding food (including gluten-free) in a hip, eclectic environment.
If Rudi’s Gluten-free Bread has not made it to your local grocer, you can order direct from www.rudisbakery.com.
And now, for that promised recipe (thanks Justin!):
Rudi’s Gluten Free Bakery Gourmet Tomato Jam Grilled Cheese Sandwich
Created by Justin Cucci, Root Down chef and owner
3-1/2 pounds ROMA TOMATOES, large dice
1 small ONION BRULEE, chopped
1/2 cup BROWN SUGAR
1-1/2 cup GRANULATED SUGAR
1 teaspoon SALT
1/2 teaspoon CORIANDER
1/4 teaspoon CUMIN
1/2 cup SHERRY VINEGAR
1 LEMON, juiced
Put all ingredients in a 2-quart pot. Bring to gentle boil then reduce to simmer. Cook until thickened to jam-like consistency, about 3 hours. Keep an eye on the pot to ensure the jam does not burn.
Combine a heaping tablespoon of jam with 2-3 slices of your favorite cheese and two slices of Rudi’s Gluten-Free Bakery Wholegrain Sandwich Bread. Brown in a buttered/oiled pan until cheese has melted and bread is toasted. Chef Cucci recommends Potato Chip Gouda. I suggest vegan Daiya Cheddar Style Shreds for the dairy intolerant.
I am guessing you can replace the brown and white sugars with evaporated cane sugar for a less refined option.