Udi’s Gluten Free New Products & A Gluten Free Thanksgiving Recipe

I may have told you all before how much I love Udi’s Gluten Free Breads. They are the best gluten free bread on the market, in my opinion. So, I was so happy to see that they have come out with some new products, that I know will be just as tasty as their plain old bread is.

First, they have these French Baguettes. They are going to be perfect with soups, stews, and pasta dishes. I can hardly wait until my store gets some in. I asked the lady at Ingles last time I was there if she would order some.

Second, Udi’s has made not one but two different styles of dinner rolls. For those of you who don’t eat gluten free, you just have to imagine, if you can, how it would feel to be at dinner with a group of friends, and they are all eating these delicious smelling dinner rolls, and you have to just sit there munching on lettuce. Sad. But now, when we have friends over, or for just any old meal I want, I can have a yummy dinner roll too! I am so excited about that. Yes, I do get excited over good bread.

These Classic French Dinner Rolls could also be used to make hoagie type sandwiches. Or just eat them plain.

And look at these Seeded Whole Grain Dinner Rolls! Is your mouth watering yet?

And just so you know, I was sent coupons for free product to review these items, but all opinions stated here are my own. I can tell you, that Udi’s Gluten Free Breads are good enough that I am using them in all my Thanksgiving recipes that call for using bread.  My Cornbread Dressing and my Squash Casserole both use white bread in the recipe. Here is my Squash Casserole Recipe, just in case you’d like to try it.

Gluten Free Squash Casserole

5-6 medium yellow squash, scraped and diced

1 medium yellow onion, chopped

3 or 4  slices Udi’s white bread, crumbled

3 eggs

Salt & pepper to taste

1 cup gluten free salted pretzels, your favorite brand

1 stick of butter

Put the squash and onion in a sauce pan and cover with water. Bring to a boil, then reduce heat to medium and cook for about 25 minutes, until the squash is soft.  Add salt and pepper to taste and 1/2 of the stick of butter.  Pour into greased or sprayed baking dish.  Cover with crushed pretsels & dot with the remaining 1/2 stick of butter.  Bake at 425° for 20-25 minutes or until set and browned on top.

I usually put the pretzels in a zip lock bag and use my rolling pin to crush them. Everyone I know, even people who are not gluten free, ask for this recipe whenever they eat this casserole.