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Food on Fridays with Ann
For a variety of health reasons, I am on a dietary journey to discern what foods I might be allergic to. Without going into details, one step has been to eliminate wheat (gluten) from my diet. We eat a lot of wheat products, but I was most sad about giving up a simple pleasure I had grown to enjoy this past year: one piece (or two) of cinnamon raisin bread for breakfast.My favorite was Aunt Millie’s.A little butter melted on top and I was set.If Aunt Millie’s was sold out, Pepperidge Farm was a decent back-up.Pepperidge Farm’s bread is lighter, airier; less substantial and satisfying. But, in the absence of Aunt Millie’s, it would suffice.Then came this gluten-free experiment. I’d heard that gluten-free pastas had come a long way in the past five years or so, but what about breads? Would I find a gluten-free alternative as satisfying as Aunt Millie’s?At Whole Foods, I grabbed a bag of Rudi’s cinnamon raisin bread from the freezer.Curious, I got home and stuck a piece in the toaster. When it popped up, I spread a bit of butter on it and took a bite.Not bad. Not great, but not bad. This would do fine, I decided. I accepted it as my best option and toasted a piece of Rudi’s cinnamon raisin bread each morning for a week or so. I even picked up a second bag at Whole Foods, so that I would have plenty for the following week.Then, on a trip to Kroger, I spied a rack of Udi’s bread products in their health food section. I’m not sure why the name is so similar to Rudi’s, but Udi’s also makes gluten-free products, including cinnamon raisin bread. I picked up a loaf to try.I couldn’t wait for morning, so I toasted a piece the minute I got home. And you know what? It was good. Really good. In fact, I told the Belgian Wonder that I would eat a slice of Udi’s Cinnamon Raisin bread every morning even if I weren’t eating gluten-free.So, in my unscientific taste-test comparing those two gluten-free cinnamon raisin breads, Udi’s beat Rudi’s.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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