Posts Tagged canada
In May, I picked up some Rudi’s tortilla wraps from Jane’s Gluten Free. They were delicious, so I was excited to see their bread in Sobeys grocery stores a few weeks ago. (Jane’s also carries the bread, but due to travel restrictions, I hadn’t picked it up on our last trip.) I tried a loaf of Rudi’s original bread; multigrain and cinnamon raisin flavours were also available.
At $5.99 a loaf, it seems comparable to other gluten-free breads, including my current favourite (Udi’s white bread). However, there is a real difference in size: Udi’s loaves are 340 grams, while Rudi’s are 510 grams. That means that the slices of Rudi’s bread are much bigger. Below, you can see Udi’s on the right and Rudi’s on the left:
Why We Love It
We love a good brownie! This recipe takes brownies to a whole new level with caramels, nuts, and extra chocolate.
- 1 package gluten-free brownie mix (enough for an 8×8 or 9×9 pan)
- Ingredients called for on brownie mix box
- 25 gluten-free caramels, unwrapped (we used Kraft caramels)
- 2 tablespoons whipping cream
- 1 cup gluten-free semisweet chocolate chips
- ½ cup coarsely chopped pecans or peanuts
- Heat oven and prepare brownie mixture as directed on box. (We recommend a 350° or 325° oven.)
- Grease an 8×8 or 9×9 baking pan. Spread about 2/3 of the brownie mixture on the bottom of the pan. Cook for about 10 minutes.
- While the brownie mixture is baking, place the unwrapped caramels and whipping cream in a microwave-safe bowl. Microwave for about two minutes on high, stirring every 30 seconds, until the mixture is smooth.
- Remove the brownie base from the oven. (Leave the oven on.) Drizzle the caramel mixture over it. Sprinkle half the chocolate chips and half the nuts over the caramel. Then, drop the remaining brownie batter by spoonfuls on top of the chocolate chips and nuts. (It will probably appear quite sparse, but don’t worry – it all bakes together nicely!) Finally, sprinkle the rest of the chocolate chips and the nuts over the brownie mixture.
- Place pan in the oven at 325° for an additional 20 minutes, until brownie mixture appears dry on top.
- Serve warm and enjoy!
- Carefully read the ingredient list on packages of nuts as they are often cross-contaminated with wheat. We used Barbour’s coarsely chopped peanuts.
- The original recipe calls for Betty Crocker gluten-free brownie mix, which is currently only available in the U.S. (not in Canada). However, if you can get your hands on some we highly recommend it!
- Why not make it à la mode with a scoop of ice cream? We enjoy Chapman’s line of gluten-free ice cream.
I’ll be honest: I’m not a huge fan of health and natural food stores. Sure, they might have some gluten-free stuff, but it’s often super expensive and so health-ified that no normal person would want to consume it. Because of this, I haven’t made too much of an effort to get to Moncton to visit Jane’s Gluten-Free Foods.
However, we passed through Moncton on our way to the United States last week, and I finally decided to stop in. Am I ever sorry that I didn’t make it up sooner! The entire store is gluten-free with lots of vegan, vegetarian, organic, and dairy-free options. You’ll find brands that you recognize as well as lots of unique items. I’ve never seen a bigger selection of Udi’s products in one place! As well, the store is extremely clean and well-organized, making it easy to find what you’re looking for.
I wished that we were going right home so that I could really stock up. However, I eventually decided on the following items:
Most of these brands are very hard to find in Canada – I usually drive to Bangor for Schar’s products, for example.
The best place to get information about what Jane’s is currently carrying is on Facebook or Twitter. They have a new website, too, that’s just getting set up. If you make the trip, we’d love to hear what kind of goodies you bring back!
We’ve updated our popular Gluten-Free on the Run post (originally published in 2011) with the latest and greatest information. There have been some big changes to the menus at McDonald’s, Tim Hortons, and Subway in particular!
There is something so decadent and comforting about having breakfast food for supper, especially in the fall. It’s even better when it can all be prepared beforehand and put in the oven when you get home from work (or get up in the morning).
Why We Love It
This is a great dish for brunches, lunches, or supper! It can easily be customized depending on what your family likes.
- Cooking spray
- 1 pound (half a kilogram) frozen hashbrown-style potatoes (small dice)
- 6 eggs
- One tsp. butter or margarine
- Salt and pepper
- Approximately half a cup of processed cheese loaf, such as Velveeta (you can use more or less as desired)
- 8 slices gluten-free bacon
- Approximately ½ cup shredded cheddar or mozzarella cheese (you can use more or less as desired)
- Preheat oven to 350°F.
- While the oven is preheating, cook the potatoes and the bacon separately, as directed on each package.
- Crack eggs into a bowl. Whisk with salt and pepper.
- Melt the butter in a medium-size frying pan over medium heat. Once the pan is hot, pour in the eggs. Cook and stir until eggs are set and scrambled (usually about five minutes).
- Cut the processed cheese loaf into small cubes.
- Once all ingredients are prepared, spray a 9×9 inch pan with cooking spray. Put the hashbrowns in the bottom of the dish and pat down. Place cubes of processed cheese on top. Spoon eggs over top of the cheese cubes. Put the bacon slices on top of the eggs. (You can crumble the bacon if you want, but slices work well too.) Top with shredded cheese.
- Cook for 30 minutes.
- Serve and enjoy!
- Don’t forget to read all the labels to make sure all ingredients are gluten-free!
- This dish can be made beforehand and refrigerated. While the oven is preheating, take the dish out of the refrigerator to bring it up to room temperature.
- Feel free to customize this dish to create a theme. For example, to make this dish Mexican-style, you might add paprika, garlic, and cumin, and serve it with salsa. For an Italian flavour, add parsley and oregano to the eggs, and add Parmesan cheese on top.
- For a healthier option, add finely chopped vegetables to the hashbrowns.
- For a bigger crowd, double the ingredients and use a 9×13 pan.