What better way to follow up a blog about vegetarian and gluten-free hotdogs than with a blog about the gluten-free hotdog buns that I put them in!
Once again, finding any sort of gluten-free product in this area can be a bit of a headache. I ended up heading over the river to Louisville, Kentucky to the Whole Foods there where I spotted these in the gluten-free bread section near the front of the store. Perfect for hotdog night, yes?
They are very pricy when you compare them to what regular hotdog buns would run you…but I can’t eat regular hotdog buns, and I’m used to gluten-free bread products costing more than their glutenized counterparts. It’s just become part of my norm and something I need to find room in the budget for now.
With these purchased, I was ready to cook up some vegetarian and gluten-free picnic food right in my kitchen.
These hotdog buns are quite soft to the touch. You give them a gentle squeeze and they mold back into shape. Awesome. I ate it straight from the package the first time, but the next time, I put one in the microwave for about 25 seconds and it was even more amazing warm. Hard to believe that is even possible, but it is!
I loved the taste of these hotdog buns. They are soft, chewy, and taste like real bread. That’s a signature of Udi’s products. You get a gluten-free version of the “real” thing…and it tastes as good, if not better, than the real thing. No joke. And you definitely get your money’s worth. Honestly, these buns are quite “fluffy.” Sometimes I felt there was a bit too much bread to them, but who really complains about getting more bang for your buck? Give it a squeeze and devour.
Devour is exactly what I did when I paired these with some vegetarian (and gluten-free) hotdogs, topped off with some organic ketchup and Dijon mustard, and served up with a serving of Busch’s Vegetarian baked beans (gluten-free, my friends) and some rice chips. It made a great “picnic” meal in the midst of a cold fall day. And, bite-for-bite, I was enamored with the flavor, texture, and taste of these hotdog buns.
If seeking a gluten-free option for your next bar-b-que or indoor (or outdoor) picnic…give Udi’s gluten-free buns a whirl. One will definitely hold you. They are quite filling, but ultimately delicious!
Udi's Gluten-Free Classic Hotdog Bun, topped with a Lightlife's Tofu Pup, organic ketchup, Dijon mustard, and served with Lundberg Farms Honey Dijon Rice Chips and Busch's Vegetarian baked beans
That means pretty much ever vegetarian protein out there is not made for someone like me to consume it. Most will say that the products they make contain need the wheat protein to give it a great texture.
My roommate (who is a carnivore and a lover of wheat products) had a coupon for free kosher hotdogs from our local grocery store, so I was attempting to find something comparable that I could eat for dinner as she worked her way through the hotdogs. After a lot of hunting, I managed to find Lightlife’s Tofu Pups.
Yes…these are vegetarian and gluten-free. And they even look like “real” hotdogs as well. They are a bit smaller, but my gluten-free hotdog buns fit them perfectly, so no complaints on this end.
These are quite simple to prepare. Boil water. Remove from heat. Drop in a Tofu Pup into the hot water and let it cook for about 2-3 minutes, unless you’re doing it from frozen…then it takes a bit longer. I then removed it to a paper towel to sop up any excess water before placing it in a bun and dressing it up with some find condiments of my choice. Paired with a serving of gluten-free rice chips and some gluten-free vegetarian baked beans (Busch’s Vegetarian Baked Beans!), it’s a fantastic throw-back to the summer picnic meal in the comfort of your own kitchen.
Lightlife Tofu Pup (on an Udi's Gluten-Free Classic Hotdog Bun)
So…time to get real. When the Tofu Pups cook up, they turn a sort of orange color. It doesn’t look appetizing…but I pressed on. As for the taste…they would be rather bland without being dressed up with a condiment. The texture is a bit chewy, but I did boil them and not grill them, so I can’t expect that crisp “casing-like” snap to them with each bite. But, these are a low-fat, healthy alternative for those vegans (yes…these are certified vegan) who enjoy a hotdog every now and again. Tofu Pups didn’t blow me away…but they sufficed enough to make a meal for this gluten-intolerant vegetarian.
All of Lightlife’s other vegetarian hotdogs and sausages do contain wheat protein, but the Tofu Pups, thankfully, are an exception to the rule. While they may taste bland, that’s nothing a little ketchup and mustard can’t fix. And at only 60 calories per “pup”…well, it’s hard to say no to that, right? Until I find another gluten-free, vegetarian hotdog…these are what I get. And, while they didn’t blow me away…they’ll do. Don’t expect to bite into these and get a burst of faux hotdog flavor. You won’t get it here. And the spongy texture might be a little offsetting if eaten on its own without a gluten-free hotdog bun or some sort of startch to bulk it up. So, keep that in mind should you venture to give these a whirl.
Lightlife Tofu Pup (topped with organic ketcup & dijon mustard, on an Udi's Gluten-Free Classic Hotdog Bun, with a serving of Lundberg Farms Honey Dijon Rice Chips and a side of Busch's Vegetarian Baked Beans)
Product: Udi’s Gluten-Free Snickerdoodle Cookies – $5.99+
Watch out gluten-free cookie world.
Udi’s is here with a vengeance. I’ve reviewed a few items by this company…from a loaf of their bread to their pizza crusts to the other two varieties of cookies that they offer. But the Snickerdoodles…they take the (gluten-free) cake!
Growing up, one of my favorite holiday treats was my mom’s homemade snickerdoodle cookies. They were sweet with a hint of spice from the cinnamon. The perfect combination. And I devoured them. It had been ages since I ate a snickerdoodle cookie. Then, while milling around a grocery store before heading into an evening race out of town, these little beauties were staring at me from an end-cap. And so…they were purchased and brought home. Hey…we runners treat ourselves in different ways. For me…it’s through gluten-free goodies.
The serving size is two cookies, but, as is normal for me, I keep it to one. Not to save on calories, mind you…but because it means I have more of them. Some cookies really are worth savoring. Udi’s Gluten-Free Snickerdoodles are definitely in that league. Hell, they are at the top of the list, for sure!
What I love about Udi’s cookies is how soft they are. Most people think gluten-free means hard, crunchy, and cardboard-y. Well, I’ve had many gluten-free cookies that are anything but that…and Udi’s has been consistent with their texture, flavor, and yum-factor. The snickerdoodles yum-factor is off the charts.
These cookies are gluten-free, nut-free, and soy-free. They do contain milk and eggs, which can touch off some allergies, so check the label if you are sensitive to those ingredients. That being said, the sweetness of these cookies is from the evaporated cane juice and the vanilla. And…oh…the vanilla and cinnamon is a match made in gluten-free cookie heaven. Pair it with the light, soft, chewy texture of these delicious bite-size treats and you are in a (gluten-free) cookie nirvana. I mean…it really was difficult to only eat one.
So, out of the three varieties of Udi’s gluten-free cookies that I tried (chocolate chip, oatmeal raisin, snickerdoodles)…these are far and away my favorite. All are good, but there is just something so special about the snickerdoodles. I hope I find another pack of them in stores soon (I seem to have to travel out of town to locate these delectable little bites) and bring them home to tempt me from my counter top once more.
What’s life without a little gluten-free temptation? Thank you, Udi’s…for some of the most amazing cookies out there for the allergic crowd.
It’s that time of year. Squash season. From pumpkins, to acorn squash, to spaghetti squash, to (my personal favorite) butternut squash…grocery stores, local farms, and farmer’s markets (the ones that might still be open) are brimming with various squashes. I had bought one from our local farm and really wanted to do something different with it. Then, my roommate returned home with Arborio rice…and an evening of risotto was now on the menu.
Now, while I do love the thought of making something completely from scratch…know this…butternut squash is a bitch to cut through. I was doing it with a very dull knife (it was all I had), and ended up with blisters at the end of it. Many grocery stores do sell butternut squash already cubed. Follow this recipe and you will be enjoying a creamy, delicious risotto that can either be a side dish, or the main course.
Place squash cubes into a steamer basket in a saucepan.
Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10-15 minutes), then drain, and mash in a bowl with a fork.
Melt the butter in a saucepan over medium-high heat.
Add onion; cook and stir for about 2 minutes, until the onions begin to soften.
Stir in the rice. Continue to cook and stir until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine and cook, stirring constantly, until it has evaporated.
Stir in the mashed squash and 1/3 of the hot vegetable stock.
Reduce heat to medium. Continue to cook and stir until the vegetable stock has been absorbed by the rice, about 5-7 minutes.
Add half of the remaining vegetable stock and continue stirring until it has been absorbed.
Pour the remaining stock into the pan and continue to stir until the risotto is creamy.
Finish by stirring in the Parmesan cheese, and seasoning it to taste with salt and pepper.
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Risotto can be tricky and does take a lot of time. But, be patient…taste it throughout…and in the end, you’ll have a creamy risotto packed full of flavor and ready to devour. I know I did. YUM!
Sugar cookies are the bane of my existence. I love them. I do. But it’s a love-hate relationship. Mostly because of what has to be put into them to get them to come out just right. It’s a lot of time and a lot of uncertainty.
Sugar cookies and I have a long history of epic fail. I try to make them and they come out wrong. I’ve made them from scratch, from mixes, and then I’ve cheated and bought the refrigerated stuff. For one of the most simplistic looking cookies, sugar cookies can be a royal pain in the ass.
But, while shopping for deals one day at the grocery store, some boxes of 1-2-3 Gluten Free Roll-out & Cut Sugar Cookie mix on manager’s special. As is normal for me…gluten-free + sale = sold! My roommate and I grabbed three boxes. I happen to have a couple cookie cutters in the kitchen, so finding a good excuse to bake these up wouldn’t be an issue.
A good reason came about at the end of October when my office had its monthly office lunch meeting. This time…a pot luck. Since I’m a vegetarian in an office full of meat-eaters (save for one vegan), my choices at the potluck are already limited. Throw in the added complication of having to be gluten-free as well, and that means whatever I make is my meal. But I also could showcase some delicious gluten-free and vegan products while I was at it. So, along with my gluten-free southwest soup and gluten-free cornbread, I pulled out one of these boxes and mixed it up (with egg replacer instead of egg to veganize it for our office vegan), ready to get to work that night on baking. What I forgot was, as with most sugar cookies…the dough needs to be refrigerated beforehand, normally overnight.
With the potluck being the very next day, that meant that I’d have to get up early in the morning and get baking. Small sacrifice for some gluten-free sugar cookie treats. I have to say, the dough mixed up beautifully, and worked really well with the egg replacer. I wrapped it up in cling wrap and into the fridge it went to stiffen.
1-2-3 Gluten Free Roll-out & Cut Sugar Cookies (pre-bake)
The next morning, I was up early and pulling the very refrigerated dough out. It was pretty solid, which was a challenge when it came to rolling it out so that I could use my Halloween cookie cutters on it. But, once I got it to loosen up some, it rolled out easily, and didn’t stick to my rolling pin. Success. The shapes didn’t crumble either when I plucked them from their nests in the dough to put them on the pans and stick them in the oven. Another sugar cookie success. I poured a few decorations over the top and baked them according to the instructions on the box.
As they emerged, they looked every bit a sugar cookie as if I had done them from scratch. So, I moved them from the pan onto the cooking rack and got started on the next batch for cooking. But the real test came when I tasted them. I mean, you have to taste what you cook or bake before serving it to anyone. Quality check. It’s important.
These did not disappoint. They were crisp, yet soft in the center. So you got that bit of snap from the baking in the oven, and then a chewy softness. The flavor was sweet without being too much. I was quite happy to wrap up plates of these to take to the office. And, as an added bonus, I took some to the nice people at my bank, and the lovely people at the local gas station I frequent when I need to pick up a caffeinated beverage. Everyone raved about the cookies, including the office. And, the vegan loved that I had prepared cookies that he could eat. Much like me, often at these meals we are the ones left without a dessert. That’s okay, but I wanted to be sure it didn’t happen this time. Also, this mix isn’t just gluten-free, but it is free of wheat, soy, corn, dairy, eggs, peanuts, and treenuts as well. So…for those with certain food allergies, these are a safe bet in the end. Bonus – they are made of yum!
1-2-3 Gluten Free’s dough was not only easy to work with, but baked up perfectly, even with egg replacer. The dough didn’t crumble or pull apart when I was rolling it out or cutting out the shapes. And the cookies held up beautifully during transportation. These are marketed under a subtitle of “Lindsay’s Lipsmakin’ Roll-out & Cut Sugar Cookies,” which, according to the Web site, is because this mix is named after the company owner’s 14-year-old neice, who loves to help in the kitchen and decorate cookies.
With gluten-free sugar cookies this good…it’s no wonder. Want easy and delicious cookies that you can bake instead of pulling them straight out of a box? Give 1-2-3 Gluten Free’s Sugar Cookies a whirl. With Thanksgiving and Christmas coming up, cut them up into festive shapes for the holidays, share with others, give them as gifts, or enjoy them on your own. Know this…one box makes a lot of cookies. But…’tis the season to be sharing, right?
Over the years, I’ve grown to love a vegetable I thought I hated: Squash. Every type of squash even. I’ve enjoyed it now in numerous forms, seasoned in various ways, and have fallen in love with this amazing vegetable. This recipe came from a recent issue of Whole Living magazine and I was so eager to try it. My roommate and I went up to our local orchard and got an acorn squash that weekend and gave it a shot. Now, it’s a favorite go-to meal. I simply quarter the recipe so that it only feeds two.
Recipe: Stuffed Acorn Squash with Quinoa and Pistachios
Brush squash with 2 tablespoons olive oil and season with salt and pepper.
Roast cut-side down on two baking sheets until tender and caramelized, 15-20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
In a large bowl combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons olive oil, and vinegar. Season with salt and red pepper flakes to taste.
Divide filling among squash.
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Not only is the presentation of this dish spectacular, the flavors are amazing. The squash just peels away from the flesh with the fork, and the nuttiness of the quinoa works very well with the sweetness of the vegetable itself. The parsley and pistachios notch up the flavor to a wow-factor. Seriously…give this nutritious and filling meal a try and you will find it on your menu quite often.
Despite the fact that loaves of bread are bought packaged in plastic all the time, sometimes it’s hard to fathom that something so soft and fluffy could emerge out of a vacuum sealed wrap like Schär’s rolls and breads do. It just seems to boggle the mind and go against nature. Rustic breads, such as baguettes and ciabatta (two offerings by Schär) should come wrapped in paper from the local corner bakery, right?
Well, for most people…yes. For someone with an intolerance to gluten, well…breads are never an easy task. While everyone else is gobbling up garlic toast and bread coated with olive oil and seasoning, it’s hard not to want something for yourself as well.
That’s where Schär steps in. While out at the grocery store…I admit it…I splurged. I was planning on baking up a polenta gnocchi that week to have for dinner throughout and wanted something to accompany it. Previously, I had enjoyed Schär’s ciabatta rolls. This time, I decided to grab the package that contained two baguettes and give that a try.
These baguettes come sealed in a vacuum-locked package to hold in the freshness of the parbaked bread. Upon opening it and pulling out one of the baguettes, the first thing you notice is how soft and fluffy the bread is. Nothing going stale or stiff…this bread could be eaten just out of the package. But why do that when God created an oven and a myriad of spices?
Schär Gluten-Free Baguette
One baguette is four servings, so I quartered it, put what I wasn’t using in a plastic bag in the fridge for future evenings, put the unopened baguette in the pantry, and preheated the oven to 400°. I sliced my quarter of the baguette in half, then brushed a light coating of olive oil over it, seasoned it with garlic salt and a dash of crushed red pepper…and into the oven it went for only five minutes.
What emerged was an amazing gluten-free rustic delight. The bread still had a bit of give to it, but it had crusted up to perfection. It had absorbed the seasoning and paired really well with my sauced up dish. No sauce went to waste, actually, because I now had something that could mop it up. Schär created a parbaked loaf of bread that holds up on shelves and is absolutely mouthwatering. It tastes like the real thing, fresh from the oven is like getting it hot from a local bakery as they pull it out of their own oven. It was absolutely fantastic and just once again went to prove that looks can be deceiving. Just because something comes packaged in plastic doesn’t automatically mean that it won’t bring a wow-factor to your palate.
Once again Schär does this allergic chef proud with their products. I can now pair so many dishes with a slice of these scrumptious baguettes and not feel like the odd man out at the dinner table anymore. Schär does gluten-free bread proud and with two items now that I’ve been highly impressed with, I look forward to giving other products of theirs a shot.
Need a delicious gluten-free alternative to bread…give the baguette a warm in the oven and enjoy. It’s heaven in every bite, no matter how you dress it up.
Schär Gluten-Free Baguette, quartered, sliced, topped with olive oil, garlic salt, crushed red pepper, and baked to perfection
I wasn’t kidding when I said I loved scones. In fact, when I have a morning I spend at the gym, I follow it up with a couple of scones reheated at the office. They are easy to travel with, and keep quite nicely. Once again, I used the scone recipe off the back of the package for Pamela’s Products Baking & Pancake Mix and added my own little twist to it. This time…almond butter. And wow…was it ever amazing. Try it out. Eat them up!
Gluten-Free Almond Butter Scones with Dark Chocolate Chips
Gluten-Free Almond Butter Scones with Dark Chocolate Chips
Servings: 12
Time: 20-25 minutes
Ingredients:
2-1/3 cups Pamela’s Baking & Pancake Mix
1/3 cup sugar
1 tsp baking powder
1/2 cup Nestle’s Dark Chocolate Chips
4 tbsp almond butter (I used Maranatha Organic Creamy Almond Butter)
1 egg, beaten
2/3 cup milk (I use unsweetened almond milk)
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the almond butter using two knives.
Add the milk and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
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What made these work so well, as far as flavor went, was the richness and sweetness of the dark chocolate chips, paired with the salty flavor of the almond butter. I loved them. But don’t take my word for it. Bake up a batch and try for yourself.
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed
Product: Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed – $3.24+
I admit it.
I’m having a love affair with the gluten-free products produced by Hodgson Mill. I have enjoyed their gluten-free muffins, devoured their gluten-free brownies, and now had the opportunity to cook up a bit of their pasta.
My grocery store had a manager’s special going on, and included was Hodgson Mill’s Brown Rice Linguine with Golden Milled Flax Seed. Never one to snub a bargain on gluten-free items, I grabbed a box and vowed to give it a fair shake. After all…I am completely satisfied with my Tinkyada brown rice pasta items. But, a deal is a deal.
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed (uncooked)
One night, I was craving some pasta, so instead of going to my normal gluten-free noodles, I reached for the box of Hodgson Mill Brown Rice Linguine. It was simple to make. Boil water. Add pasta. Allow to cook until al dente, drain, rinse with cold water. It’s that easy. Then…let your imagination run wild.
I topped mine off with sauteed mushrooms, garlic, and tomatoes, seasoned with parsley, basil, oregano, thyme, rosemary, and red pepper flakes. Then I mixed in some Daiya vegan mozzarella cheese and then topped it all off with a scattering of feta cheese. Viola. Dinner was served.
So how did Hodgson Mill fair in the gluten-free pasta war? I found the texture to be very creamy. Easy to swallow. The flavor was fantastic. It paired well with everything that I put on it. And had I actually put a sauce on it, I have no doubt these noodles would have held up to it instead of becoming soggy and mushy. These noodles felt light and easily slid down the throat. They were easy to twist around the fork, and didn’t break in the process.
As a bonus, because of the Golden Milled Flax Seed, these noodles are also a fantastic source of Omega 3 oils. They are gluten-free, wheat-free, egg-free, dairy-free, and all natural. I mean, look at the ingredients: brown rice flour and golden milled flax seed. Yes…I would call that all natural. Two ingredients. Two ingredients that I recognize. No chemicals. Nothing I can’t pronounce. Nothing that I sit there, raise an eyebrow at, and wonder exactly what that is a scientific formula for.
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed (cooked & drained)
These noodles cooked up amazingly well. Proving once again, when a company decides to do products gluten-free, they can be just as amazing (if not better) than those products they have that do contain such allergens. I have been quite impressed with the gluten-free products that I have had the opportunity to try from Hodgson Mill. And as always, I look forward to trying more.
As far as their pasta goes…I was very, very impressed. And after eating just a serving, I didn’t feel like I had too much. I’m hoping to find more of their pasta options in the stores to give it a try. If it’s anything like their brown rice linguine noodles, I have a feeling I won’t be disappointed.
Whether you have to eat gluten-free or not, give these a whirl the next time you crave pasta. They may win you over. And look at how much better they are for you compared to other brands when it comes to ingredients that go into making them. Really, you can’t argue with simplicity. Especially when it tastes so good!
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed topped with sauteed mushrooms, garlic & tomatoes, seasoned with parsley, oregano, basil, thyme, rosemary, red pepper flakes, and topped with feta cheese
Product: Cascade Ice Organic Citrus Twist Sparkling Water – $1.00
I normally avoid sparkling waters for a reason. I don’t like them. They never quite taste…right. I think…dry is the best description for them, if that’s possible for water.
I spotted Cascade Ice on the shelf at the grocery store and thought that it might be a great alternative to just plain water. Let’s face it…water can get boring really quick. I missed the part where it said it was sparkling water and thought it was simply flavored water. No calories. No sodium. Most importantly…gluten-free!
Imagine my disappointment when I twisted open the cap and saw the rush of bubbles from the bottom up. I thought…well, maybe it will taste like Sprite or another one of those lemon-lime citrus-type carbonated beverages.
That was wishful thinking. While this did have a lemony-orange flavor to it, the carbonation completely ruined the drink. Where it promised an “enticing mixture of delicious, ripe citrus fruits,” it delivered anything but that. I took two sips of it and had to dump it out. I wasn’t impressed at all. Instead of quenching my thirst, it made me want to reach for anything else in reach. And that was just to get the initial taste and flavor out.
I was disappointed, because I am a runner and I down a lot of water, every day, to keep myself properly hydrated. The promise of a guilt-free beverage that could supplement my plain water did not happen with Cascade Ice Sparkling Water. My roommate even picked one up (hers was Organic Lemon-Lime), and she had the same reaction. It just lacked the flavor to balance out the sparkling proponent of the water.
I was far from impressed with Cascade Ice’s sparkling waters. It would take a miracle to get me to try another one. The carbonation totally took over, taking away from any flavor it might have added to the water. Such a disappointment for something that sounded like it could have been absolutely delicious.
The Celiathlete 