Soft & Fluffy – Rudi’s Gluten Free Contest & a Giveaway!


This giveaway is now closed – a winner has been chosen using and e-mailed. Thank you to all who entered!

Have you been feeling like you are missing out on something? Have you been feeling like you are missing out on Soft & Fluffy bread? I bet if you were to check your freezer you’ll see that Soft & Fluffy is nowhere to be found…until now! Yep, that is right!

Rudi’s Gluten-Free has launched a new line of softer and fluffier Gluten-Free Sandwich Breads and now needs your help in finding the bread through a Missing Soft & Fluffy $1,000 Reward sweepstakes and Lost & Found Facebook campaign.

To enter to win the $1,000 Reward sweepstakes and Lost & Found Facebook campaign all you detectives out there who stumble across Soft & Fluffy can text “FOUND” to 304-52-RUDIS (be sure to type out all the numbers!). To help spread the word, Rudi’s Gluten-Free fans can share Missing Soft & Fluffy notices on their Facebook wall or download a poster to share in their neighborhood. To prove they’re assisting in the search, fans can share photos on the whereabouts of Soft & Fluffy on Rudi’s facebook page to be entered for that weeks prize! So where is Soft & Fluffy hiding? Is it in the toaster? Your freezer? The grocery store freezer? Weekly prizes include: a Garmin GPS, Nikon CoolPix camera, soft and fluffy bathrobes or a Rudi’s Gluten-Free T-Shirt. Don’t worry, NO detective goes unnoticed, Rudi’s Gluten-Free will show appreciation by awarding everyone with a $2 off coupon good for the new “Soft and Fluffy” Rudi’s Gluten-Free Bread products.

So head on over to their Facebook page for more details, and to see how the other detectives are posting their photos! Don’t forget to give them a like and enter for your chance to win these great prizes. The contest ends on February 8, 2013, so don’t waste anymore time.

But keep reading…there is more, including a giveaway!!

Here is what Doug Radi, senior vice president of marketing and sales for Rudi’s Organic Bakery has to say about the new Soft & Fluffy bread:

“Our gluten-free fans deserve great-tasting, soft and fluffy breads that don’t leave them feeling like they’ve missed out on the good stuff. We’re excited to announce that we used our baking expertise to improve our Rudi’s Gluten-Free Sandwich Bread recipe so it’s now softer and fluffier. These sweepstakes give our fans a fun way to discover they now have a better choice when they’re looking for bread that tastes, looks and feels like the real thing. Fans can see, taste and feel the difference in the full line of Rudi’s Gluten-Free Bakery Sandwich Breads, including Rudi’s Gluten-Free Original, Multigrain, and Cinnamon Raisin. Always free of artificial chemicals, preservatives and GMOs, the revamped recipe was selected as the favorite bread against a top competitor when it came to flavor, aftertaste, texture, appearance and everyday usability. The new Sandwich Breads are quickly become a fan favorite for their yummy taste, longer shelf life, double the fiber content with 2g per serving, and the presence of the Gluten Free Certification Organization (GFCO) seal.”



Rudi’s is one of my favorite brands out there! I love their products, the textures, quality, and flavors. I am very excited about the new Soft & Fluffy and can’t wait to go on my own detective journey!

Thanks to Rudi’s Gluten Free Bakery, one lucky Creative Cooking Gluten Free reader will win the following prize package which is valued at $100.00!! (You do not have to enter the Rudi’s sweepstakes to enter the following giveaway) Tools for finding soft & fluffy GIVEAWAY


Giveaway is open to United States residents only!

To enter the giveaway please read below. For each entry you must leave a separate comment for each one!

1) Tell me what will you use the new Soft & Fluffy bread for first? (Mandatory)

2) Like Rudi’s Gluten Free on Facebook

3) Follow Rudi’s Gluten Free on Twitter

4) Like Creative Cooking Gluten Free on Facebook

5) Follow Creative Cooking Gluten Free on Twitter

6) Share this post on any social media site and leave a comment below saying you did so with a link.

Best of luck to all who enter!!

Giveaway begins today Saturday January 19, 2013 and will end on 11:59 (EST) on Saturday January 26. Again this is open to US residents only. Winner will be chosen by using and will be notified by e-mail. Winner will have 24 hours to respond, if no response is received a new winner will be chosen.

EvaRuth’s {Update}

A lot has changed since I first walked in to EvaRuth’s Gluten-Free Bakery in Middletown, RI. I was so excited to find this after we moved here and I still get just as excited about it. This place is a little gem. Ruth, the owner has grown this shop so much over the past year alone.

You’ll find amazing baked goods that are not only gluten-free but you will also find dairy free, and vegan options! She has also perfected an amazing bread recipe that baked fresh and comes in several different varieties (white, Italian, and baguettes). This bread is my favorite – you get about twice the size of ones that you can find frozen in your local grocery store and these are fresh!! Seriously, you can’t beat it and its only a few dollars more…but again, you get more than double the product! There are delicious cupcakes, brownies, cookies, pies, and cakes.

In the last year she has also branched out and started offering lunch options which include sandwiches (on her bread!), and fantastic soups. She is currently working on an egg-less version of egg salad, which I was fortunate enough to get a sample of and it is out of this world delicious. I’m not dairy, egg, or nut free but I would go in and buy this in a heart beat.In addition to trying the egg-less egg salad I was also given a turkey sandwich with homemade tarragon mayo and a cup of chili that was loaded with veggies and quinoa! Oh my goodness, I’m not lying when I saw I wanted to lick the cup…it was that good. The perfect amount of spice, yum yum yum. In addition to the awesome lunch options Ruth has started offering fresh juices. She asked me if I wanted fruit or veggie….I chose the veg because I’m a sucker for V8. She came back with a cup of the Carrot Cleanse juice – I pretty much inhaled it. Delicious, flavorful, and refreshing are the first three words that came to mind as I tried it. You can taste all of the ingredients, which I have come to find as rare in many dishes and drinks. I love knowing exactly what is in my food.

Check out their extensive menu here. You can even order many of these delicious products on-line!

On top of all these great selections she and her staff are simply wonderful people. Always willing to help, answer questions, and offer suggestions if you are torn on what to choose. So if you are in the area please stop by and say hello to them. Also check out their website because they are now in a bunch of local markets and  farmers markets!!

You can read my first post here!

Rudi’s Gluten-Free Gingerbread Spiced French Toast & Giveaway!

The following recipe is from Rudi’s Gluten Free Bakery! Who is celebrating the 12 days of Christmas on their Facebook Page – so head on over and check it out! They are also offering a “Swag Bag” Giveaway filled with great Rudi’s goodies to one lucky winner.

This recipe sounds absolutely delicious and I, myself can’t wait to make it.  If you are looking for a holiday brunch dish – this would be perfect.

Rudi’s Gluten-free Gingerbread Spiced French toast


  • 8 slices of Rudi’s Gluten-free multigrain Bread
  • 4 Eggs
  • 1/2-3/4 cups of milk or milk alternative
  • 2-3 tsp Cinnamon
  • 2-3 tsp Allspice
  • 2-3 tsp powdered ginger
  • Gingerbread men cookies, strawberries, maple syrup, powdered sugar (for garnish!)

GF Gingerbread French Toast is a Rudific way to make a tasty, rudilicious brunch for all to enjoy! Happy Holidays!


1. Combine Eggs, milk, cinnamon, allspice and powdered ginger in a shallow bowl and whisk until well blended

2. Dip slices of bread into shallow bowl until completely saturated

3. Heat oil in a skillet and fry bread on both sides until well browned

4. Sprinkle with fun toppings such as gingerbread men, strawberries, maple syrup and powdered sugar!

Enter for your chance to win an awesome “Swag Bag” from Rudi’s Gluten Free Bakery!

Five chances to enter – please leave a separate comment below for each one you complete. Giveaway is open to all who are residing in the contiguous United States. Giveaway ends on Thursday December 22nd at Midnight EST. Good luck to all who enter. Winner will be chosen using and will be notified by e-mail on Friday December 23rd. The winner will have until Monday December 26th to respond – if not another winner will be chosen!

Ways to enter:

1) Mandatory -What is your traditional holiday breakfast/brunch dish?

2) Mandatory – “Like” Rudi’s Gluten Free Bakery on Facebook

3) Mandatory – “Follow” Rudi’s Gluten Free Bakery on Twitter

4) Optional – “Like” Creative Cooking Gluten Free on Facebook

5) Optional – “Follow” Creative Cooking Gluten Free on Twitter

Butternut Squash Soup & Croutons

I have been wanting to make some butternut squash soup for a while now, but sadly I don’t own a food processor, blender or immersion blender so I put it off. I started thinking about the soup again this past week and was determined to make it, so I thought if I cooked the squash enough I could just mash it, but then it wouldn’t have that smooth creamy texture so I finally went next door and asked my neighbor if she had a blender or food processor I could borrow.  Of course she had one, and why had I not thought of asking her sooner?  Who knows, I’m a bit slow lately.  Being sick for a month has really thrown me for a loop.  I am finally feeling better and getting back into cooking more.  Poor Bryan has been dealing with my half-ass attempts of meals lately, which consisted of mostly “mushy” foods because I couldn’t chew anything.  Even though this soup could be considered another “mushy” meal I refuse to look at it that way because I have been craving it for so long.  To add a little bit of texture to the soup I topped it with some crispy bacon pieces and homemade gluten-free croutons (see recipe below).

Like always, I did some searching online for butternut squash soup recipes just to see what others put in theirs.  I found that many of the recipes were similar to the one that I had floating around in my head so I figured I would just wing it and see how it tasted (maybe not always the best idea). Bryan hasn’t really eaten butternut squash much and has never had butternut squash soup, so to make it more appealing to him I wanted to add a bit of spice to it.  The first time I ever had this soup was in China of all places.  It was amazing.   If you don’t like that much spice you can always start by cutting those ingredients in half at first, taste it and then add accordingly.

Spiced Butternut Squash Soup

2 tablespoons olive oil (or butter)

4 celery stalks – diced

3 garlic cloves, chopped

2 medium-large butternut squash (about 3 – 3.5 pounds) – See prep options below

1 large sweet potato (or two small/medium) Peeled and cut into 1 inch pieces

3 cups of chicken broth (gluten-free low sodium/organic)

1/4 teaspoon cayenne pepper

1/8 teaspoon allspice

1/8 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

salt and pepper to taste

1/4-1/2 cup half and half

There are two ways that you can prepare the squash:

1- Cut the squash in half lengthwise, scoop out seeds and place flesh side down on a foil lined baking sheet (oiled/sprayed well).  In a pre-heated 400 degree oven for 40-50 minutes.  Once roasted and cooled slightly scoop out flesh and add to soup

2- Peel the squash, cut in half lengthwise, scoop out seeds and then chop into one inch cubes.  Cook squash in the soup with out roasting.

The first one is probably a bit easier because the skin of the squash is very touch and can be a pain to peel.  I have a really good peeler so I didn’t have any problems with it.  So it is completely up to you on which method you prefer to use, and you will get great results either way.  The recipe below is for option number two, however if you choose to roast your squash then scoop it out add it after you sauté the celery, garlic add the broth.  You can then go right into pureeing the soup.


Peel and cut your squash and sweet potato and set aside.  Over medium heat in a large sauce pan (or stock pot) add olive oil and celery, cook for 3-4 minutes or until softened.  Add garlic and cook for an additional two minutes.  Next, add squash, sweet potato, half of the spices and chicken broth.  Bring to a boil for 20 minutes.  Lower heat to simmer.

In small batches ladle the soup into a blender (or food processor) and puree until smooth and there are no chunks.  Add the pureed soup back into the pan and repeat until all the soup has been pureed and it is smooth.  Add remaining spices and half and half.  Do Not bring back to a boil, just simmer on low for 15-20 minutes.  Serve warm with your choice of toppings (bacon, croutons, sour cream, spiced pumpkin seeds etc.)

We served ours with crumbled maple bacon bits and some gluten-free multigrain croutons. Croutons are so simple to make, I dont’ know why people buy them. You can make them how ever you wish, plain, garlic, seasoned etc. You should really try to experiment with them at some point.  Great in both soups and salads or to just munch on.

Gluten-Free Croutons

6 pieces of gluten-free bread (I used Rudi’s Multi Grain Bread)

1 clove of garlic minced

3 – 4 tablespoons olive oil

1 tablespoon melted butter


Pre-heat oven to 300 degrees. In a bowl combine garlic, oil, butter and salt – set aside.  Cut bread into small chunks and place them on a foil lined baking sheet.  Drizzle the oil, butter and garlic mixture over the bread chunks.  Toss the bread to make sure it is evenly coated.  Bake at 300 for 15-20 minutes, turning once.  Croutons should be a light/medium golden brown.

You can all any seasoning you wish to your croutons and increase the measurements according to the amount of bread you are using.  Other seasoning options include: dried basil, dried oregano, celery seed, pepper, parsley, grated parmesan cheese or whatever you wish.

These can be stored in an air tight container for up to four weeks or frozen for up to six months.

Help Rudi’s “Spread The Bread” “For every dollar coupon downloaded, Rudi’s Gluten-Free Bakery will give a dollar to The National Foundation for Celiac Awareness (NFCA) to help in their efforts to better educate physicians in the diagnosis of celiac disease. There are an estimated 3 million people in the United States suffering from celiac disease, yet only 160,000 are diagnosed.” Get your coupon HERE!

EvaRuth’s Wheat Free/Gluten Free Bakery

We live on Aquidneck Island in Rhode Island and around us we have limited options for gluten-free items.  There is one specialty grocery store near us, but we can’t afford to shop there very often, but if there is something specific that I need for a recipe, I would go there first.  Over the past six months we have realized that shopping at just one store for groceries isn’t going to cut it, you need to go to at least two…and if you want any form of gluten-free baked good, well you are pretty much out of luck and have to make it yourself.  Which I don’t really mind but somedays I want someone else to bake it for me.

About a month or so ago I was searching for a gluten free bakery or anything of the sort around me, thinking that like all my previous searchings I would come up with nothing, or if I did find something it would be about 45 minutes away.  To my surprise there was a gluten-free bakery, EvaRuth’s not that far from us!! Yesterday Bryan and I had an afternoon date to the movies and an early dinner but before we headed there we stopped over at the bakery to check it out.  It is located on Aquidneck Ave in Middletown, RI, located behind a little shopping center.

EvaRuth’s is owned and operated by Ruth herself.  Ruth is a very kind and inviting woman who also has celiac disease.  Here is a little information from her website about her and EvaRuth’s:

EvaRuth’s Foods, Inc. is owned and operated by Eva Ruth Flynn, CEO. The mission of EvaRuth’s is to create delicious wheat-free and gluten-free desserts that are convenient to eat and capable of satisfying even the choosiest of customers.

In 1995 Ruth was added to the ever-growing population of people diagnosed with celiac sprue disease. She experienced firsthand the difficulty of finding authentic tasting gluten-free desserts. So combining her love for business with her love for cooking, Ruth dedicated herself to creating true-tasting GF cookies, cakes, muffins, and brownies and the company from which they are sold. Prior to owning and operating EvaRuth’s, Ruth worked as the New England cardiovascular sales representative for GE Medical Systems.

EvaRuth’s is what is called an “old fashion bakery” which simply means, if they don’t have any seats, sell drinks and don’t offer you a fork/knife they don’t have to charge sales tax!! How awesome is that?  Well it gets better…They offer a great selection of freshly baked wheat free, gluten-free and many dairy free options: Cupcakes, Muffins, Scones, Cookies, Brownies and yes fresh-baked Bread. They also make cakes and pies that you can order. I was in love. I had the opportunity to taste some of EvaRuth’s Italian Garlic Herb bread, Pumpkin Muffin (dairy free!), Chocolate Chip and Cranberry Scone and I bought a Cranberry Muffin to take home with me.


The Italian Garlic Bread (they also had available yesterday some tomato herb bread and white bread) is very delicious and super moist.  Ruth said that all the breads slice well and are good as is for about 3-4 days or you can pre-slice it and freeze it like that. Next up with the pumpkin muffin – fresh out of the oven and perfectly flavored, not too over powering of pumpkin but just perfect, very moist and you could still taste the cinnamon, so good.  The Chocolate Chip and Cranberry scone was great too, I really enjoyed the combination of the two flavors.

Along with Ruth yesterday were two students from Johnson & Wales.  The bakery was very clean (which is always nice to see!), everything was measured out on scales to make sure that everything would bake evenly.  Also one of the staff was making a fresh batch of scones, measuring all around the dough with a ruler! I was impressed to say the least.

I had my cranberry muffin for breakfast this morning, and I can’t believe I actually waited until today to eat it.  It looked so pretty and smelled yummy yesterday but I restrained myself. This is probably one of the best gluten-free muffins I have had.  Hands down, awesome.  Fresh cranberries, moist and delicious.  I will definitely be back for more gluten-free goodness and some of that delicious bread.

If you are living around Aquidneck Island and are gluten-free, have a family member who is or are looking for a treat to bring to a friend’s house who is this is the place to go.  EvaRuth’s 796 Aquidneck Ave, Unit D, Middletown, RI 02842 (View Larger Map)

Eggs In A Nest – Canyon Bakehouse

My all time favorite breakfast as a child (and as an adult) is Eggs In A Nest (at least that is what we called it in our home, I know it goes by other names as well).  My mom used to make this for me when I was younger, and I love it.  It brings back so many memories.  It’s very quick and easy to make, so it makes a great breakfast option on the weekends or on week days when you are getting ready for work and need to make something quick.

The Mountain White Bread was the only bread I didn’t sample in the previous two days.  I already knew that I wanted to make Eggs In A Nest with this bread, so instead of having breakfast for three meals yesterday I figured I would save this one for today.  When you make these Eggs In A Nest, you’ll need to cut out little squares in the center of the bread to place the eggs.  When I was younger my mom would toast these up for me all so but today and I decided to just try them as they were, no butter, no toasting just pop it in my mouth and see how this bread tasted all by its self.

It’s truly great!  The texture is perfect, and has a slight sweetness to it.  I have to say this “white bread” could beat out all those main brand gluten filled breads in flavor.  This would make great sandwich bread with out even having to toast it before hand.    I also think that if you were to cut this up in cubes, mix it with some herbs and bake it in the oven it would make for some great croutons.  All in all it seems like a very versatile bread (same goes for the San Juan 7 Grain).

Eggs In A Nest

2 slices of bread – Canyon Bakehouse GF Mountain White Bread

2 eggs


salt and pepper

  • Cut out a small square in the center of each slice of bread
  • Lightly butter both sides of bread and place in pre heated skillet (low-medium heat)
  • Gently brown the first side of toast
  • Crack one egg and place in the center of the first piece of bread (repeat for the second one – I do not eat the yoke so I use only the egg whites)
  • Season with salt and pepper
  • Once egg has started to set, flip and cook until egg is no longer runny
  • Serve and enjoy!

Canyon Bakehouse – Gluten Free Bakery Products (Review)

Some time last week I was asked by Canyon Bakehouse if I would like to sample their products and review them.  Of course I said yes!  I have been reading all of these amazing reviews about them and couldn’t wait to try them for myself.

The past month has been a bit crazy with packing everything up that I need to ship and trying to figure out what to sell/get rid of and the next month is going to be even more intense.  I’ll be living with some friends for my last month in California to save some money (Thanks so much guys!!), so posting may not be as often until we get settled.

With the big move and all the shipping going on money has been tight so I’ve been trying to make meals that can either make good left overs or be turned in to something else.  One thing I don’t normally buy is bread products because fankly the ones that are out there (especially at Trader Joes) stink!  They are like eating bricks, the feel like one, look like one…you get the point.  I try to make my own, but I had to throw out my bread pan recently because it too stinks.

I come home on Friday after work to find a box full of tasty tooking/smelling products from Canyon Bakehouse.  I opened it up and couldn’t resist trying them right away.  The breads are fluffy and squishy (I’m sure plenty of people do this when they shop for bread..they squeeze first, who wants hard bread?).  Not only did it come with a sample of each of their breads: San Juan 7 Grain, Cinnamon Raisin, Mountain White, and Rosemary & Thyme Focaccia but it also comes with a sample of their Cranberry Crunch Muffins! A little surprise was also in the box…a sample of their hamburger buns (not currently on their website, but watch out for them!).

I first dug in to the Focaccia bread, had to try a little sample of it dipped in some nice warm olive oil.  For dinner last night was some cinnamon raisin toast.  Not only was this bread, soft and fluffy but it has the consistency of real bread that you would buy at any normal grocery store.  The flavor and texture is amazing,  you truly can’t tell there is not gluten to this bread. I think the Focaccia bread would bake for an awesome panini sandwich with some mozzarella cheese, basil and prosciutto (roasted red peppers for Bryan).

Today for breakfast I cut one of the muffins in half and grilled it (with just a little bit of butter).  I’m in love with these muffins…they are the perfect size, just the right amount of cranberries with the added crunch from pumpkin, poppy and sunflower seeds!  Cranberry nut muffins have always been my favorite type of muffin and these have stood up to the test and exceeded my expectations.

I’ve spent most of the morning and afternoon packing things up and sorting through everything else and left no time to go grocery shopping, so I’ve been very thankful for this box of goodies.  I looked around and thought oh I can make an egg sandwich for lunch! And so I did…on the San Juan 7 Grain Bread.  Just a lightly fried egg with some shredded/melted cheese on some toast bread.  Again, you can’t tell the difference with the consistency of the bread.  It’s extremely flavorful.

After all the packing the last thing I wanted to do (obviously if you can’t tell by my last few meals I just wrote about) was to cook a meal.  I was planning on sushi but it just didn’t work out tonight so instead I headed down the road to the little pub and ordered a gluten free cheeseburger to go.  I came home and tried out one of the hamburger buns.  These also are fantastic.  The burger from the pub was a little bigger than my sesame bun and when getting towards the end of my burger I noticed that the bread was starting to fall apart a little bit, but over all it was very good.

I would buy all of these products over and over again.  In fact I already told Bryan that I will be trying to get these in the Whole Foods nearest us when we move and if we can’t find them we need to order them online for sure.  When you are out shopping next time look  for these products.  Here is a little blurb from their site if you can’t find them in your stores:

“You can find our products at the following stores. We are working to expand into additional stores in additional states. If you would like to see our products in your community, please send your suggestions and support to”
A very big thank you to Canyon Bakehouse for the samples and the amazing products that you are making…keep it up!  You all are doing an amazing job.  I truly do not miss “real” bread when eating your products.  I truly think this is the best manufactured gluten free bread that I have had.  And yes….all of their products are gluten free!

White Farmhouse Loaf

One of the best allergy/gluten free cookbooks that I have come across is called Allergy-Free Cookbook by Alice Sherwood.  This cookbook gives you recipes that can be made with out: dairy eggs, nut and gluten. Simply said, its amazing.  I love trying and re-creating these recipes.  I truly love her bread recipe – White Farmhouse Bread.  The quote on the page for the gluten free version is “Crustier, lighter and tastier than many store-bought equivalents” and hands down I agree.  Its nice and fluffy on the inside with a great crust.  I use this for sandwiches, toast or just spreading some yummy cheeses on it.  This would be great to make breadcrumbs too.

White Farmhouse Loaf – Gluten Free (also dairy and nut free)

1 3/4 cup gluten free all purpose flour (Plus extra for dusting) – I use Bob’s Red Mill’s all purpose flour

1tbsp xantham gum

1 1/4 tsp salt

1 1/4 tbsp raw sugar

1 tbsp instant yeast

4 tbsp flavorless nut-free vegetable oil, plus extra for the loaf pan

1 tsp lemon juice (I use fresh lemon juice)

1 egg, beaten

1 1/3 cups lukewarm water

– Sift the flour, xantham gum, salt and sugar into a bowl.  Add the yeast, oil, lemon juice and beaten egg.

– Add the water and mix to form a thick paste.  Beat well with an electric mixer for 2 minutes until smooth.

– Transfer the dough to an oiled 2lb loaf pan, dusted with a little gluten free flour.  Smooth the surface.  Cover loosely with oiled plastic wrap.  Leave in a warm place until the mixture reaches the top of the pan, about 30 minutes.  Dust with a little gluten free flour.

– Preheat oven to 400 degrees

– Bake in the oven until risen, richly golden in color and the base sounds hollow when turned out and tapped, about 1 hour and 30 minutes.

– Cool on a wired rack

-Don’t be tempted to cut it before it cools because you’ll spoil its lovely soft texture!

Zucchini Bread or Muffins

Zucchini Bread Muffins_CCGF(Photo above is a muffin version of the recipe below used for my designing healthy desserts course: Served with spiced carrot granola, chai pear sauce, caramel mascarpone cheese, and candied carrot twist)

Last week there was a party at work and someone had made zucchini bread. It looked and smelled so good but sadly I couldn’t taste it. I’ve been looking for fall recipes that include pumpkin, apples, breads, muffins, pies etc. I want warm, tasty comfort fall treats. I plan to make a pumpkin cheesecake soon, but I really wanted to make a bread or muffin this time to have an alternate thing to eat for breakfast.

Gluten Free Zucchini Bread with walnuts

Moist Ingredients:
1 cup diced zucchini (washed but not peeled)
2 egg
1⁄2 cup canola oil
1 teaspoon gluten-free vanilla

Dry Ingredients:
1⁄2 cup white rice flour (you can substitute brown rice flour)
1⁄2 cup sweet rice flour
1⁄4 cup corn starch
2 Tablespoons tapioca starch
1⁄2 teaspoon xanthan gum
1 cup sugar (or xylatol for a sugar free/diabetic friendly option)
3⁄4 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon cinnamon
1/3 cup chopped walnuts*
Zest from one small lemon*

Glaze Ingredients:
1 Tablespoon powdered sugar
1⁄2 teaspoon lemon juice

Method of Prep:

Wash zucchini and chop into a fine dice – set aside.

In a medium bowl combine the eggs, oil, and vanilla and mix well.

Add diced zucchini and mix well.

In a separate bowl combine the dry ingredients and mix well.

Add moist ingredient mix to dry ingredient. Stir until well blended. Grease a loaf pan or line 12 cupcake tins and pour mixture into pan or prepared muffin tins. Bake 1 hour at 325 ° for bread or 25 minutes for muffins. Check center for doneness with a toothpick (you should have a little crumb on the toothpick – these are moist muffins). Remove from oven and let cool for a 5 minutes in pan then carefully remove from pan and place on a wire cooling rack to finish the cooling process.

Prepare glaze, which should be a little runny. Drizzle with glaze. Let cool.

Featured on The Whole Gang’s Friday Foodie Fix! (

Risotteria Restaurant NYC

Risotteria A little piece of gluten free heaven found in NYC!!!



I did a little bit of research before going on my trip to NYC and came across this place and said to myself…I have to go there. The menu looked really good and I have to say it was better than I expected. Its a tiny little place on Bleecker Street in the Village.

Bryan and I went and there was about a 30 minute wait (but I think it was a bit less), when you get seated they come over with a cup of bread sticks. These were the best bread sticks I’ve ever had. Better than even the Olive Garden ones. (You can buy the mix for these bread sticks and a bunch of other gluten free goodies – there is no form online however, you can call them for a phone order). So after drooling over the menu we both ended up getting panini’s his a regular one and mine a gluten free (The menu consists of Pizza, Panini’s, Salad, Risotto’s, and Pasta all of which come in regular or GF, you can also get many of the options Vegetarian and Dairy Free!) The serve a selection of GF beers, wine etc.

The service was great, the employees were very friendly and helpful. The food was amazing. It was cute, and little and flat out one of the best parts of my trip. Can’t wait to go back again.

I still can’t stop thinking about this place. I brought home a bag of the bread stick (and pizza crust) mix and plan on making them this weekend. So if you are ever in NYC and looking for a great little GF place this is it!! They are open from noon -11 7 days a week.

(Thanks to Bryan for being such a great sport and trying new things with me!)