Cooking with Udi's GF Breads

So, just to be absolutely clear, I love Udi's Gluten Free products and I buy the whole grain bread and the bagels all the time.  But I tried using the whole grain bread in my Thanksgiving turkey stuffing and it totally disintegrated, so I probably won't be using it in that recipe again (Bon Appetit's November 1982 French Sausage and Chestnut Stuffing).  I think the stuffing requires a firmer, more dense bread, as it has to stand up to soaking in hot chicken broth and then be added to a stovetop saute with all the other ingredients and then be baked either in the bird or in a pan in the oven.

French Toast with Udi's Whole Grain Bread

This morning I made a gluten-free, dairy-free french toast using Udi's Whole Grain Gluten-Free Bread and it was pretty darn good. I used one egg and about a quarter cup or so of unsweetened almond milk for my batter.  I made the french toast using Earth Balance's Natural Buttery Spread (the Soy-free one) and topped it off with pure maple syrup.  Looks good, eh?  Oh yeah, I topped off the dish with sauteed banana slices.

I am curious to know what others have used Udi's breads for (besides just toast and sandwiches) and how it worked.

Karen, herself

Borscht with Sun-dried Tomato and Dill

I just got my first delivery of organic produce from a local farm and it came with a bunch of beets and fresh dill. I was in the mood to recreate my Ukrainian grandmother’s borscht recipe...with a few twists of my own. Try this on a cold afternoon. If you can tolerate sour cream, add it to the garnishes.
За ваше здоровье!


Borscht with Sun-dried Tomato and Dill

1 tablespoon olive oil
1 carrot, peeled and chopped or grated
1 leek, washed, white and light green part chopped
1 bunch beets (4-5), peeled and cut into matchsticks
1/4 cup or slightly more unsulfered sun-dried tomatoes
1 tablespoon or less chopped fresh dill
2 cups chicken stock (I used homemade)
2 cups water
1 tsp. vinegar (I used rice vinegar...sulfite-free)
1/2 tsp. sugar
salt and pepper to taste

chopped cucumber and dill for garnish

Heat oil in large, heavy pot. Add leeks and carrot, salt and pepper and saute over medium low heat until carrot is soft. Add beets and tomatoes and saute a few minutes. Add chicken stock and water, dill, vinegar and sugar. Bring to a boil, then simmer 20-30 minutes or until beets are soft but still retain most of the their color. I pureed mine slightly with an immersion blender, but it isn’t necessary.

Ladle into bowls, garnish with cucumber and dill.

Feeds 4