Saturday, 30 January 2016

Upcoming Sampling Event

On Monday February 1 I'll be at Old Fashion Foods in Weyburn with samples for customers to try. 

It's also customer appreciation days, so there's a discount off of the prices of everything, including Blue Rise Gluten Free Mixes.

I've got fresh baked Gluten Free Millet Sandwich Bread. These ones are also Dairy Free - made with coconut milk. I'll be turning one of these loaves into French Toast for samples on Monday. 

I'll also have other samples as well. Stop by & check it out. 

Tuesday, 19 January 2016

Upcoming Tradeshow!

I will be at  a tradeshow supporting the Senchuck Mustangs Hockey Team
The tradeshow is being held at Affinity Place in Estevan Saskatchewan.

I am not able to bring any premade baking with me, but I will have mixes, as well as samples.
Be sure to stop by and say hi!

Monday, 4 January 2016

Gluten Free Pumpkin Bread Pudding with Caramel Sauce

My hubby does not eat a lot of baking, but this is one recipe I tried that he loved.  He ate the whole pan full.

This recipe is from

Gluten Free Pumpkin Bread Pudding with Caramel Sauce

image from:

Pumpkin Bread Pudding:
  • 8 cups (2 liters) cubed gluten free bread (older, stale bread works great. I used a loaf of day old Millet Sandwich Bread)
  • 1/4 cup (60 ml) unsalted butter, melted
  • 2 cups (500 ml) half & half cream (10%)
  • 2 cups (500 ml) pumpkin puree
  • 3/4 cup (175 ml) brown sugar, packed
  • 3 large eggs plus 1 egg yolk
  • 1/4 cup (60 ml) maple syrup
  • 2 tablespoons (30 ml) whiskey or bourbon (optional)
  • 1 tablespoon (15 ml) pumpkin Pie Spice
  • 1 teaspoon (5 ml) ground cinnamon
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1.25 ml) teaspoon salt
Easy Caramel Sauce:
  • 1/2 cup (125 ml) brown sugar, packed
  • 1/4 cup (60 ml) unsalted butter
  • 2 tablespoons (30 ml) maple syrup
  • 2 tablespoons (30 ml) heavy (whipping) cream
  • 1 teaspoon (5 ml) vanilla extract
  • pinch of salt
Pumpkin Bread Pudding:
  1. Preheat the oven to 350 degrees F (177 degrees C). Lightly grease a 3 quart baking dish.
  2. Drizzle the melted butter over the bread cubes, and gently stir to distribute. Pour the bread cubes into the prepared baking pan.
  3. In a large bowl, whisk together the cream, pumpkin puree, brown sugar, eggs and yolk, maple syrup, whiskey, spices, vanilla, and salt. Pour this mixture over the bread cubes, pressing them down to ensure they are all coated.
  4. Bake in the preheated oven for 40-45 minutes, or until the custard has set up. If it is still a little jiggly in the middle, that is OK, it will set up as the bread pudding cools.
Easy Caramel Sauce:
  1. White the Pumpkin Bread Pudding is baking, you can prepare the Caramel Sauce.
  2. In a small saucepan, over low-medium heat, combine the brown sugar, butter, and maple syrup. Stir until the butter has melted, and the brown sugar has dissolved. You do not want the mixture to boil at all though, so watch it carefully.
  3. Once the sugar has dissolved, add the cream, vanilla, and salt. Keep warm, or reheat slightly, when you are ready to drizzle it over the top of the Pumpkin Bread Pudding.