GOLDEN VALLEY, Minn. -- Being on a gluten-free diet does not have to mean being on a taste-free diet. Mark Stussi from French Meadow Bakery came to the KARE 11 kitchen to share tasty gluten-free recipes.
Croque Monsieur
2 slices French Meadow Bakery Gluten Free Multigrain Bread
1 egg
¼ cup milk
1 Tbsp. Dijon mustard
1 slice thick-cut ham
1 slice swiss cheese
2 Tbsp. Parmesan cheese
Combine egg, milk and mustard in shallow baking dish. Add bread and soak for a few minutes, flipping over after a minute. Place slice on hot pan sprayed with cooking spray. Layer on ham, swiss cheese and parmesan cheese. Top with other slice of bread and apply pressure to press sandwich together. Cook for about 2-3 minutes. Carefully flip over sandwich and cook for another minute or two, until golden brown.
Gluten Free Brownie Trifle
1 package French Meadow Bakery Gluten-Free Fudge Brownies; thawed and crumbled
1 package (3.9 oz) instant chocolate pudding mix
½ cup water
1 (14 oz) can sweetened condensed milk
2 containers (12 oz) frozen whipped topping, thawed
1 teaspoon vanilla extract
In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth and well blended. Gently fold in 8 ounces of whipped topping. In a separate dish, combine remaining whipped topping and 1 teaspoon vanilla. Take half of crumbled brownies and layer on the bottom of a trifle bowl. Top with half of the pudding mixture and then half of the whipped topping mixture. Repeat layers once. Refrigerate at least 2 hours before serving.
(Copyright 2011 by KARE. All Rights Reserved.)