“Gluten-Free” Doesn’t Have To Taste Like Cardboard

By Lilveggiepatch @Lilveggiepatch

Udi’s has kind of saved my life this past month.

I know, I know, you’re all like, “Way to be dramatic, Katie!”  But it’s true.  I found out I had to follow a low-FODMAPS diet – which means no wheat- smack in the middle of my Spring semester at school.  Not only do I have limited time to prepare meals, but all of a sudden I have to navigate all sorts of food restrictions?!  I swore a lot in those early days… it was really frustrating.

So Udi’s sent me a box of their gluten-free convenience foods: muffins, breads, bagels, tortillas, pizza crusts, granola bars, and cookies.  I’d heard good things about Udi’s products in the past, but to be honest, I didn’t set my hopes high as I’d tried a lot of gluten-free stuff that tasted just like cardboard.  Well… I could not have been more mistaken.  The stuff I tried wasn’t just good despite being gluten-free… it was just plain good!

These snickerdoodle cookies were the first to go.  They’re the perfect texture and sweetness, and smell like heaven.  They sell three other varieties I’m dying to try!

The chocolate chip granola bars reminded me a lot of the Chewy Quaker bars… remember those?  My friend Charlotte had big boxes of them at her house, and we used to chow down on them after school.  I stashed these in my bag to nosh on during work and school.

I keep the double vanilla muffins in the freezer, and take one out the night before if I want it for breakfast in the morning.  I crumble these muffins on oatmeal or chia pudding, and love the combination of streusel + a drizzle of nut butter.

Udi’s bread products are amaaaazing.  I was sent two loaves of bread: cinnamon raisin + millet chia, both of which were delicious.  On nights I have class, I’ll take two slices of from the freezer, along with slices of mozzarella + tomato and some of our homegrown basil in a separate container.  The bread thaws by the time I get to school, and I can assemble little open-faced sandwiches to eat quietly during class.  Much less messy than a big salad!

B and I have been having “breakfast for dinner” a lot, with egg scrambles and toast (or bagels).  I love topping sweet bread (cinnamon raisin) with cheesy eggs.

We had personal pizza night a few weeks ago, using the pre-made pizza crusts.  All you do is thaw- or toast- the frozen rounds, add your toppings, and bake in the oven.  I think the crusts would have tasted a little better if Udi’s just sold the dough, rather than the ready-made crust.  It tasted sort of like pita bread, and wasn’t quite as doughy as I’d hoped.

Last weekend, I decided to stray from our usual breakfast fare, and whipped up a couple of bread puddings using Udi’s cinnamon raisin bread!

It’s healthy but hearty, and really simple to make.

One-Bowl Pumpkin Bread Pudding  (gluten-free)

Serves 2

Ingredients

  • 2 slices Udi’s cinnamon raisin bread, toasted and cubed
  • 1/2 c. milk of choice
  • 1/4 c. pumpkin puree
  • 1 T chia seeds (optional)
  • 1 t maple syrup
  • 1/2 t vanilla extract
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/8 t ground cloves

Preheat oven to 350.

In an oven-safe pyrex bowl- or two small bowls, divided- combine all ingredients except bread.  Mix well.  Fold in bread, and let soak 10 minutes, stirring occasionally.

Bake 30-40 minutes, or until pudding has a nice crust on top.

I topped my portion with kefir (which is low-FODMAPS- friendly) and peanut butter.  Mm-mm good!

While Udi’s sent the above samples free of charge, the opinions in the post are, as usual, my own.  I will be buying Udi’s from now on!