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As it became more popular over the years, many people started eating gluten-free to score some cool benefits like weight loss and a boost in energy. But not everyone is eating gluten-free because it’s the next health trend to try out. Those with a diagnosed gluten sensitivity or celiac disease know that following a strict gluten-free diet is the only way to help ease painful symptoms and stave off damage to their bodies that can be caused by gluten.
For the gluten intolerant, to stay healthy and get the most out of a gluten-free diet there’s no cheating allowed. Once you’ve learned to read labels and you get in your gluten-free groove at home this usually isn’t too much of an issue. But eating out, going to parties, and even traveling can prove challenging when you’re worried about cross-contamination from other gluten-containing foods or just having an option available. One study even found that about 21% of those with celiac disease feel they have to skip social outings in order to stick to their diet. But with a little planning, it can be easy to stay gluten-free without having to risk getting sick or skip anything social.
Here are a few tips to try to help you stay gluten-free while you’re eating out or traveling:
Check Restaurant Menus Ahead Of Time: Go online to look over restaurant menus or give the restaurant a call to find out what gluten-free options are available. If you don’t have time, don’t be afraid to ask the restaurant’s server or manager for recommendations and let them know your dietary restrictions. Luckily more and more restaurants have gluten-free options and dedicated menus.
Watch Out For Condiments: Sauces like soy sauce, teriyaki sauce, hoisin sauce, and salad dressings can be hidden sources of gluten. When in doubt check the label or ask the chef.
Do Some Research If You’re Traveling: There’s nothing worse than traveling hungry! Research places with gluten-free options to eat and shop before you go. And if you’re traveling somewhere you might have trouble with the language, consider translating and writing down your dietary needs to bring with you.
Enjoy A Cocktail : Beer, which is made from fermented wheat, is a no-no on a gluten-free diet. But hard cider is a great gluten-free alternative made from apple cider. But according to beyondceliac.org, “pure, distilled liquor, even if made from wheat, barley, or rye, is considered gluten-free. Most liquors are safe for people with celiac disease because of the distillation process. However, be on the lookout for hidden gluten in liquors that add flavorings or other additives after distillation. There is also a risk for gluten cross-contamination in facilities that process products containing wheat, barley, or rye.” Some gluten-free liquors include bourbon, whiskey, tequila, vodka, gin, rum and cognac. Wine is also generally considered to be gluten-free and safe for celiacs.
Always Pack Some Snacks: When you’re out and about, always have some gluten-free snacks on hand. A piece of fresh fruit or some jerky stashed in your bag can be a lifesaver when you’re in a pinch and there’s nothing gluten-free around.
Bring Some Gluten-Free Foods With You: If you’re going to a party or gathering at a family or friend’s house, bring along some foods like gluten-free bread, crackers, or pasta so you won’t feel left out while everyone else is enjoying their food. Schär is a gluten-free company that has a large selection of crackers and breads that taste just like the real thing. Consider bringing some prepared gluten-free dishes with you to share with other guests.
Going to a Pot-Luck? Try This Easy Gluten-Free Bread Pudding Recipe!
Even with tons of prep and research, you may not always be able to find gluten-free options for some of your favorite dishes and desserts. And one of ours? Bread pudding. If you’re looking for an indulgent, yet delicious gluten-free dessert to bring to your next gathering try this Easy Gluten-Free Bread Pudding made with Schär Gluten-Free Baguettes.
Here’s The Ingredients You’ll Need:
- Schär Gluten-Free Baguettes – These are a gluten-free take on the classic French baguette. With great flavor and texture, these gluten-free baguettes are great for sandwiches but they’re also perfect in this Gluten-Free Bread Pudding.
- Milk or Half & Half (substitute with coconut, cashew, oat if non-dairy)
- Bourbon or Whiskey
- Nutmeg (optional)
- Raisins (optional) – Try subbing dried cranberries or cherries
- Chopped pecans or other nuts like walnuts or almonds (optional)
How to Make The Gluten-Free Bread Pudding
Toast the Bread: Bread pudding is best made with day-old bread, but if your bread is still fresh, start by cutting it into 1-inch cubes. Place them on a baking sheet and pop them in the oven at 350 degrees for about 15 minutes or until the bread is very lightly toasted. Toss and flip them halfway through to toast all sides. Once done, take them out of the oven to cool.
Warm your Milk: To keep the custard from curdling or separating, gently warm your milk in a small saucepan with the butter and heat until just below a simmer. Remove from heat and allow to cool.
Make the Custard: While the bread is toasting, make your custard by mixing your eggs, milk, sugar, vanilla, and spices like cinnamon and nutmeg until fully blended and smooth. To get them super smooth with minimal effort, throw them all in the blender instead.
Soak the Bread: Place your bread cubes in a greased baking dish about 8X8 with your pecan and raisins (if using). Then pour the custard (egg milk mixture) over the bread cubes. Gently toss and allow them to sit in the fridge and chill for about 30 minutes or even overnight so they can soak up all the yummy sweet custardy liquid. Bake them in the same dish or pan, or transfer the bread pudding to 4 to 6 individual ramekins to bake as we did.
Bake Until Just Set: Bake the bread pudding at 350 degrees for 45 minutes. In the pan, it should be golden brown on top and jiggle slightly. If using an instant-read thermometer, it will be done at 160°F and should bake in about 40 minutes uncovered or 15-20 minutes in ramekins. Note: Since ramekins are smaller it can be hard to see a jiggle. Be careful not to overbake.
To Serve: Allow the Bread Pudding to cool for about 10 minutes. Then serve with whipped cream or drizzle with some delicious brown sugar whiskey sauce (recipe below).
GET THE RECIPE!
Easy Gluten-Free Bread Pudding
Bread Pudding Ingredients
- 2 Schar Gluten-Free Baguettes (12 oz)
- 2 cups half & half (may sub milk or non-dairy option)
- 1/4 cup butter, melted
- 2 eggs + 2 egg yolks
- ½ cup sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon (OPTIONAL)
- 1/4 tsp salt
- 1/3 cup raisins (OPTIONAL)
- 1/2 cup pecans, roughly chopped (OPTIONAL)
Whiskey Sauce Ingredients
- 3/4 cup sugar (use brown for a butterscotch taste)
- 1 stick butter (1/2 cup)
- 1/4 cup cream
- 3 tbsp bourbon or whiskey
Making The Gluten-Free Bread Pudding
- Toast the Bread: Bread pudding is perfect for day-old bread, but if your bread is still fresh, start by cutting it into 1-inch cubes. Place them on a baking sheet and pop them in the oven at 350° degrees oven for about 15 minutes or until the bread is very lightly toasted and they’re hard to the touch. Toss and flip them halfway through then remove from the oven. While the bread is toasting prepare the custard.
- Warm The Milk: To keep the eggs in our custard from curdling, gently warm your milk in a small saucepan until just below a simmer. Remove from heat and allow to cool until warm to the touch, but not hot.
- Make the Custard: Make your custard by mixing your eggs, sugar, vanilla, and cinnamon with the milk. For minimal effort, throw it all in the blender.
- Soak the Bread: Place your bread cubes in a greased 8x8 baking dish. Sprinkle with your pecan and raisins (if using). Then pour the custard (egg milk mixture) over the bread cubes. Gently toss and allow them to sit in the fridge and chill for about 30 minutes to soak up all the liquid. Bake them in the same dish or pan, or transfer the bread pudding to 4 to 6 individual ramekins to bake. NOTE: Placing the baking dish in a water bath will help the bread pudding bake more evenly. This step isn't mandatory, but can make for a super moist bread pudding.
- Bake Until Just Set: Bake the bread pudding at 325 degrees for 40 minutes or more with a piece of foil loosely covering. It should be golden brown on top and a knife inserted should come out clean. An instant-read thermometer will read 160°F. If using ramekins bake for 15-20 minutes.
- Serve It Up: Allow the Bread Pudding to cool for about 10 minutes. Then serve with whipped cream or drizzler with some delicious brown sugar whiskey sauce (recipe below).
Making the Whiskey Sauce
- Add the sugar and butter to a small saucepan and melt over medium heat. Stir well until the sugar is just dissolved and it just begins to thicken. Remove from heat and the add in the cream and bourbon or whiskey. Drizzle over the bread pudding.
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