With Halloween less than a week away, you’ve likely started thinking about all the candy your kids are going to get and how to sneak some of the gluten free halloween candy out of their pile and into yours. What you also are starting to think about is the tasty desserts that will abound after dinner, and how you’ll make them gluten free.
Our friends over at Udi’s Gluten Free (and really, any Celiac sufferer’s friend) were thinking the same thing. So they sent us over a little care package of gluten free goodies to see what we’d come up with for great tasting desserts. Unfortunately, the stuff was just too tasty and none of the items lasted long enough to become desserts, but we had some great ideas anyways!
The treats in our Udi’s Halloween Treats package
As you can see on the right, we got pretty spoiled with good stuff. There’s a loaf of Udi’s Cinnamon Raisin bread, a box of Udi’s Chocolate Chia Muffin Tops, a bag of Udi’s Vanilla Granola, a box of Udi’s Snicker Doodle cookies, and a box of Udi’s Dark Chocolate Brownie Bites.
Some of our favorite ideas were to make a nice bread pudding out of the bread. Cinnamon and raisins are staples in bread pudding, so that was the first idea that popped into my head. Udi’s has a nice recipe for a Maple Raisin Bread Pudding on their site. It’s not commonly thought of as a dessert, but I think you could make some very good french toast dipping sticks with these. A nice dusting of powdered sugar, and some syrup or sweet whipped cream to dip them in.
Udi’s granola is a pretty versatile staple in our house. We use it all the time mixed into a cup of yogurt, but I think it would make an excellent topping for a fruit crumble. A little brown sugar, melted butter, and some Udi’s granola sprinkled liberally over your favorite crumble recipe. Yum. A simpler use might be just putting it directly onto ice cream or frozen yogurt.
The dark chocolate brownie bites are a pretty tasty dessert by themselves, but I really want to try them warmed up at the bottom of a bowl of ice cream with some fudge drizzled over the top. They’re just the right size for making the popular cake pops with as well.
Snicker Doodle cookies are a pretty universal treat. They’re good as is, but they can be used in all kinds of desserts. Crumbled, they make a great crust for a cheesecake, or pumpkin pie. They go well with ice cream and are one of the key ingredients, along with the Chocolate Chia muffin tops, in Udi’s recipe for Snickerdoodle Ice Cream Chocolate Whoopie Sandwiches. Which brings us to the muffin tops. As I just mentioned, they lend themselves really well to whoopie pie sandwiches. Frosted orange, they become pumpkins.
With the abundance of gluten free products on the market now, eating gluten free isn’t the bland wasteland that it used to be. Companies like Udi’s are pioneers in making gluten free food that tastes as good, or better, than it’s wheat based brethren. Whatever your plans for Halloween, make it a safe one. Not only on the streets, but in the kitchen as well.
Not that long ago, Betty Crocker announced a contest for the best Gluten Free recipe. The contest came with some nice perks. Most notably, a $5000 cash prize. They’ve taken in all the recipes and picked a winner. Here’s the press release:
Minneapolis, MN – November 2, 2011 – Holly Phillips of Stow, Ohio has cooked up some competition with her gluten free recipe as she has been named the grand prize winner of the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest. In addition to taking home the grand prize of $5,000, Stow’s winning recipe for Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts will be featured on GlutenFreely.com and BettyCrocker.com, and in a future Betty Crocker digital or print publication.
Determined to make delicious gluten free recipes, Holly Phillips did not let anything deter her pursuit of tasty foods upon her diagnosis of Celiac disease. With her decadent Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts, she submitted a treat that came just in time for the autumn weather and upcoming holidays. By putting a spin on a variety of typical fall flavors, Phillips explained that she wanted to make a cupcake that “captured the essence of Thanksgiving.” Contest judges agreed it surpassed the other candidates particularly because it was simple to make and had an elegant presentation.
Upon discovering that she had been declared as the grand prize winner, Phillips stated, “After my Celiac diagnosis six years ago, I made it my mission to develop gluten free recipes that tasted just as good or better than the desserts I grew up loving. Opening a bakery will literally be my dream come true,” she further explained, “and with the help of the money from the contest, I get to do what I love and make others happy in the process!”
“We’re excited to announce Holly as the winner of our first-ever Betty Crocker Baker’s Challenge Gluten Free Recipe Contest,” said Alison Miller, Marketing Manager, Betty Crocker Dessert Mixes. “We commend her for her gluten free baking efforts. Her recipe is a great example that a gluten free lifestyle can certainly be delicious!”
The contest resulted in numerous delicious gluten free recipe ideas. In addition to being gluten free, submitted recipes were judged on five key categories including taste, creativity, ease of preparation, consumer appeal and appearance.
To view Holly’s winning recipe, and for more gluten-free recipe inspiration and information about the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest, visit bakerschallenge.com.
About Betty Crocker
Since her creation in 1921, Betty Crocker has enjoyed a distinguished history as a multimedia superstar. Featured in radio, TV, print and now online, this cultural icon has rightfully earned her reputation as the “Original First Lady of Food.”
Since first published in 1942, over 75 million Betty Crocker cookbooks have been sold. BettyCrocker.com is one of the top websites in the food category and Betty Crocker’s Facebook community has more than 1 million fans. Betty Crocker branded products garner over $1 billion in sales annually. For more information, visit www.bettycrocker.com.
About General Mills
General Mills is one of the world’s leading food companies, operating in more than 100 countries. Its consumer brands include Cheerios, Fiber One, Häagen-Dazs, Nature Valley, Yoplait, Betty Crocker, Pillsbury, Green Giant and Old El Paso. Headquartered in Minneapolis, Minnesota, USA, General Mills had fiscal 2011 net sales of US$14.9 billion.
Very nice! And the cupcakes look pretty darn tasty!
General Mills has seen the light and are now making their Rice Chex cereal Gluten Free! It even says it right on the box!
There may still be some old stock out there so be sure to make sure the box says that it’s gluten free. If it says it, then eat up. They taste the same and crunch the same and make some pretty tasty treats. If you’re looking for some great recipes to make with them, General Mills has a site with just gluten free recipes for the Rice Chex.
You can see the recipes at the General Mills Rice Chex recipes site.
4 oz GF shell noodles
1/2 c mayo
1/4 c milk
1/4 c shredded cheddar cheese
1 c frozen peas
1 can salmon
1 Tlb onion
Boil pasta partially- left slightly undercooked. Combine with mayo, milk, and cheese. Stir in peas, salmon, and onions. Put in a greased casserole pan and bake at 350 degrees for 30 minutes.
1-32 oz package of shredded hashbrowns
1/3 c butter
2 1/2 c cheddar cheese (shredded)
1 c milk
optional onions and green peppers
Grease 9X13 pan. Press thawed hashbrowns into the pan. Brush with melted butter. Bake at 425 degrees for 25-30 minutes. Remove from oven and cover with onions/peppers, and cheese. Beat eggs and milk. Pour over the rest and bake at 350 degrees for 30 minutes. Optional breakfast bacon, diced ham, and or sausage can be added for variation.
1 c Miracle Whip
8 oz cream cheese- softened
Run cucumber through the blender. Remove excess juice. Beat Miracle Whip and cream cheese together. Add cucumber and stir. Use with potato chips.
8 oz cream cheese
1/4 c sugar
1/2 c brown sugar
1 tsp vanilla
Beat in a food processor- makes a very smooth apple dip. Could also be used on an apple cake for frosting.
8 oz cream cheese
8 oz sour cream
1-8 oz bottle taco suce
1 small can diced chilies
tomatoes (cut), lettuce (chopped), grated cheese, and black olives.
Beat cream cheese and sour cream. Spread in 9X13 pan. Layer ingredients (tomatoes last).
1 lb hamburger
1 c GF bread crumbs or GF cracker crumbs
1 tsp salt
1 tsp chili powder
1/2 c grated cheese
1 beaten egg
Form into balls. Roll in GF flour and arrange in a casserole dish. Mix 2 c GF organic tomato soup, 1/2 c water, 1 tsp chili powder, and 1 T brown sugar. Bring to a boil and pour over meatballs. Bake at 350 degrees for 1 hour.
In a crock pot or 225 degree oven- cook the following for 6-8 hours:
2-3 lb pork loin
1 c ketchup
1 envelope dry onion soup
1 can Coke (not diet)