We in the gluten free community know most gluten free breads are endured not enjoyed. As chef’s, restaurant owners, and household cooks we want to expand our gluten free menus but lack of quality gluten free bread has limited our ability to do so.
However we have all benefited from a race over the past twelve months to introduce gluten free bread that tastes good AND has the pliable consistency of gluten bread. Last Wednesday we were invited to a special gluten free dinner featuring new gluten free bread at Root Down, a restaurant near downtown Denver. In this post, we review Rudi’s new gluten free bread.
We came to dinner optimistic that we might see innovative new dishes using bread – and we were not let down. Root Down Chef Justin Cucci presented an exceptional gluten free menu with added dimension made possible by Rudi’s Gluten-Free Bakery. Rudi’s Organic of Boulder, Colorado launched this line of gluten free bread under the new Rudi’s Gluten-Free Bakery brand.
The menu for the evening:
- Rocky Mtn. Ford Cantaloupe & Tomato Cazpacho
- Madras Curried Corn & Tempura Asparagus
- Cherry Tomatos with Mixed Greens
- Country Fried Organic Tofu
- Rocky Mtn. “Never Ever” Bistro Beef Tender
- Pan Seared Line Caught Halibut
- Rudi’s Gluten-Free Bakery Bread Pudding
Our Rocky Mtn. Ford Cantaloupe & Tomato Cazpacho soup was served with Rudi’s Gluten-Free Bakery Tomato Jam Grilled Cheese. What a delicious start to the meal. This was our first glimpse of the new bread and we were impressed.
The Tomato Jam Grilled Cheese was served on Rudi’s Gluten-Free Bakery Multigrain Bread. The Tomato Jam had the consistency of queso and was partnered with Potato Chip Gouda cheese then cooked in a buttered pan. The Grilled Cheese didn’t crumble or break even when held with one hand. The taste of the bread was mild and not too grainy. The soup and grilled cheese were so good we could have stopped there.
Next came the Small Plate and Entrée. In sticking to our intention to review bread in this post, we won’t review these plates since they contain no bread. However, we recommend visiting Root Down to experience their menu. The Madras Curried Corn & Tempura Asparagus were outstanding as was the Rocky Mtn. “Never Ever” Bistro Beef Tender. Both gluten free.
Our meal ended with Rudi’s Gluten-Free Bakery Bread Pudding. We haven’t seen bread pudding offered on a gluten free menu before. Since we both are weary of soggy bread, we weren’t sure how we would like the bread pudding.
The smell of cinnamon and vanilla filled the air around our table. The bread pudding was served with Stranahan’s Whiskey-Butter Sauce & Sour Cream Ice Cream. The taste was of cinnamon and vanilla and the mild flavor of the bread. To our surprise, the consistency of the bread pudding was not compromised by the gluten free bread.
Since the dinner, we brought home a loaf of the Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread. We’ve enjoyed it during the week for sandwiches and toast although our children are not as fond of the multigrain taste as we are.
On Sunday, in the ultimate test of a great gluten free bread, we made french toast. In making the french toast, we struggled with dipping the bread in the batter. The top corner of the slice kept breaking off as I flipped the bread and one piece broke again as I tried to pick it out of the batter.
But again we were happy with the bread in the finished french toast. The taste and consistency of the bread are outstanding. We look forward to having bread in our menu in a more meaningful way in the coming months. We think our children will be happy with the original!
Rudi’s Gluten-Free Bakery have three bread choices available: Original, Multigrain, and Cinnamon Raisin. Rudi’s Organic Bakery has distribution in all 50 states so you should see it available soon. Let us know your opinion of these new breads!