The transition between winter and spring is a sweet time in Canada. The snow begins to melt, the days become warm, and the nights stay cool. The perfect conditions for Maple season!! March and early April make up the maple sugar season. Maple trees are prepared, buckets are attached and sweet xylem sap of sugar maple, red maple, or black maple trees begins running.
5 Interesting Facts about Maple Syrup
1. Maple trees are tapped when they are at least 40 years old and around 12 inches wide.
2. The Maple sugaring season depends on the temperatures both day and night.
3. The maple season may be four to six weeks long, but sap only flow for 10 to 20 days.
4. Maple Syrup contains 66.5 percent sugar, whereas Maple sap only contains 2.5 percent sugar.
5. 80% of the World’s Maple Syrup comes from Canada and 91% of that syrup is from Quebec.
Bread is one of those products that I can’t live without. Toasted as the perfect breakfast food, placed on either side of fresh vegetables and a chicken breast as a sandwich or along side a bowl of piping hot soup, bread is the perfect accomplice to every meal. Having Celiac disease means Bread (because it normally contains wheat) is out of the question until now: Introducing Glutino bread!
Glutino offers 4 different flavours of bread:
Glutino Multigrain bread
I had the opportunity to taste and bake with Glutino’s White and Multigrain bread. It was fresh, moist and had a great flavour. The texture of the bread was light and airy and reminded me of the appearance of a wheat bread. They were not as large as a standard slice of bread, but larger then most other gluten free brands available on the market. The taste was appealing both in its natural state and toasted state. Unfortunately, like all non gluten products, the bread does to crumble easier then its gluten counterpart. However, it does freezes and thaws well, making it useful if there is only one Gluten Free eater in the family. Overall, I was impressed with the bread and will use it as my staple for future recipes and meals.
Inspired by the season and the bread on my doorstep, I decided to create a dish I have indulged in for years:
Maple Gluten Free Bread Pudding
|Food Friday~ Maple #GlutenFree Glutino Bread pudding||
- 1 loaf of gluten free bread
- 3 eggs
- 1 egg white
- 1½ cups of milk
- 1 tbsp vanilla
- ⅓ cup of white sugar
- ⅓ cup of maple syrup
- 1 tsp cinnamon
- 2 Tbsp water
- 1 Cup icing sugar
- Cut bread into cubes and line the bottom of a pan.
- Mix eggs, milk and sugar.
- Add in maple syrup, cinnamon into the mixture.
- Pour evenly on top of the bread cubes.
- Bake in the oven for 350 F for 40 mins or until the middle sets.
- Remove from oven and let cool for 10 minutes.
- Mix icing sugar with water until well combined
- Pour icing on top of the bread mixture.