From Chef Oonagh Williams of Royal Temptations Catering

Makes about 16 corn dogs.

Ingredients:

• 3/4 cup Oonagh’s Gluten-Free Flour Mix
• ½ cup almond meal (or use 1 ½ cups of Oonagh’s Gluten-Free Flour Mix)
• 1 cup cornmeal
• 1 Tbsp. gluten-free baking powder
• ½ tsp. salt
• 1/2 tsp. xanthan gum
• 1 Tbsp. potato flour (optional – use potato flour for a moister cornbread)
• ¼ cup sugar
• 3 large eggs or ¾ cup gluten-free egg substitute
• 2/3 cup milk. (Can substitute with buttermilk, lactose-free milk or almond milk)
• 1 stick of butter or butter alternative melted or ½ cup olive oil
• 12 oz. pack of gluten-free sausage, cut into tiny dices.
• ¼ cup cooked onion, salsa, relish or anything that would complement the corn dog.
• ¼ cup finely chopped green of green onions or chives.

Directions:

1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients together.
3. Whisk egg, milk, butter or oil and vanilla together.
4. Pour wet mix over dry mix and gently stir together. Don’t over work the mixture. You can use an electric mixer, but do make sure to mix in all the dry bits. The mix will look very wet so leave batter to sit for about two minutes. Stir in sausages and chives.
5. Divide up (about ¼ cup) the mixture on greased muffin pans.
6. Bake for about 20 minutes or until bottoms are golden brown but the tops are barely colored. Each oven is different so start checking at 15 minutes and cook longer than 20 minutes if necessary. Dark colored pans will brown outsides before inside is cooked through. Keep in mind a moister gluten-free batter often takes longer to cook than regular flour batter.
7. Remove from oven and let cool for 10-20 minutes before removing from pans.

Ingredients:

• 1 slice Rudi’s Gluten-Free Original Bread
• 2 Tbsp. peanut butter
• 1/4 apple, thinly sliced
• Honey

Directions:

1. Take a slice of bread from the freezer and pop it in the toaster.
2. Once heated and warm, spread on peanut butter. Then layer with the thinly sliced apples and a light drizzle of honey.

Ingredients:

• 1 Rudi’s Plain Gluten-Free Tortilla
• 2 Tbsp. peanut butter or your favorite nut butter
• 1 Banana

Directions:

1. Spread peanut butter onto tortilla, leaving room around the sides and at the top of the tortilla.
2. Slice banana and place slices on top of peanut butter, again leaving room around the top and sides.
3. Starting from the bottom, roll the tortilla up, tucking in the sides as you go.
4. Slice down the middle

Variations: Add fresh apple slices, a drizzle of honey or your favorite fruit spread.

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box.

Serves 4

Ingredients:

Pockets

• 1 cup Rudi’s Gluten-Free bread crumbs (approx. 3 slices of bread)
• 1 cup tapioca starch
• 1/2 cup potato starch
• 1 tsp. dried rosemary (optional)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/4 cup olive oil
• 1 3/4 cups filtered water

Filling

• 2 – 5oz. canned chicken
• 1 medium carrot
• 1 stalk of celery
• 1/3 cup chopped sweet onion
• 1/3 cup frozen peas
• pinch of dried thyme
• pinch of dried parsley
• pinch of ground turmeric (for color)
• salt & pepper to taste

Directions:

Pocket process

1. Preheat a flat-top, non-stick griddle to 350 degrees.

2. In a medium bowl, combine Rudi’s crumbs, tapioca starch, potato starch, and all dried spices. Mix with a spoon. Add olive oil and water and stir thoroughly until well mixed and all clumps have been broken. The batter will be very watery. Pour a heaping 3/4 cup of batter onto griddle like you are making a pancake. You may have to take your spoon to spread to form circle. Cook for 30-45 seconds and flip. Then, cook for 10 minutes until very crispy and browned.

*Note: you are only cooking one side thoroughly because the cooked side will be on the inside of the pouch and the par-cooked side will be the outside of the pocket. By leaving the outside of the pouch uncooked, this allows you to clamp the edges together to form the pouch. Once baked, the outside cooks through.

3. Remove pocket shell from griddle to cooling rack and repeat until you’ve made 4 round pockets, about 7″ wide each.

*Note: Place fully cooked, crispy side down on cooling rack. If you place the uncooked side down, it will stick to the rack.

Filling process

1. Heat saucepan over medium heat, then add carrots, celery, onion, salt and pepper to taste and saute vegetables together until softened or al dente.

*Note: You will want to use a lid to speed up the cooking process and add small amounts of water while cooking to keep the vegetables from sticking.

2. Once vegetables are softened, add both cans of chicken with its juices and the thyme, parsley and ground turmeric. Continue cooking on medium heat for 3 minutes. Turn off heat, add peas and mix well.

Pocket Assembly

1. Cover 2 cookie sheets with parchment paper.

2. Preheat oven to 375 degrees.

3. Place pockets, uncooked side down on parchment paper, then divide the chicken filling among the four pockets. Fold one side of pocket over to resemble a half moon, then take a fork and press firmly around edges to bind the pocket. Don’t be afraid to be firm when pressing. Repeat on all pockets.

4. Bake for 25 minutes, then transfer to cooling racks for 5 minutes before cutting open and eating. Enjoy!

For more family friendly gluten-free recipes, see
Rudi’s Gluten-Free Recipe Box.

Ingredients:

Tomato Jam
(makes 20 servings)

• 3½ pounds roma tomatoes , large dice
• 1 small onion brulee, chopped
• ½ cup brown sugar
• 1&½ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon coriander
• ¼ teaspoon cumin
• ¼ cup sherry vinegar
• 1 each lemon

Grilled Cheese

• Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread
• Sliced cheese (choose your favorite!)

Directions:

1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.

2. Combine a heaping tablespoon of the jam with around 3 slices of cheese and two slices of bread in a buttered pan to cook the final grilled cheese sandwich.