Gluten-Free Cinnamon Waffles

Ingredients
1 cup GF flour (Bistro Blend All Purpose GF Flour)
3/4 tsp ground cinnamon
1.5 tbs sugar
1 heaping tsp baking soda
1/8 cup + 1 tbs canola oil
1 egg
~2 cups liquid (water, rice milk, milk, soy milk)

Directions
Whisk all dry ingredients together. Set aside. Whisk oil and egg together. Add to dry mixture. Slowly add 1/2 cup of liquid and stir, continue adding a little at a time until consistency is not too thick and easy to spoon into a waffle iron.  Pour into waffle iron and cook on medium heat for about 3-4 minutes.

Serve with fresh fruit and real maple syrup!

*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum] http://www.theglutenfreebistro.com/products.html

Gluten-Free Pumpkin Bread with Pecans

1 egg

1 cup pumpkin puree
1/4 cup melted butter
1 cup white sugar
1.5 cups GF flour (Bistro Blend All Purpose GF Flour)
1 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
1/2 cup chopped pecans (optional)

Pre-heat oven to 350°F. Grease and flour a loaf pan using butter and GF flour. Tap out extra flour.

In a mixing bowl, beat egg slightly, add sugar, melted butter, and pumpkin. Mix well and set aside. In a separate bowl, mix flour, baking soda, salt and pumpkin pie spice together. Add pumpkin mixture to flour and mix until well combined. Fold in pecans. Pour into loaf pan and spread evenly. Bake for approximately 1 hour or until toothpick comes out clean.

GF Flour can be purchased at www.theglutenfreebistro.com

Sweetheart Granola [Gluten-Free]

This is called Sweetheart Granola because my sweetheart loves it.  You will not be disappointed either.

6 c Gluten Free Oats

2 c Raw Almonds, coarsely chopped

1 c Light Brown Sugar

1 T Cinnamon

1 t Ginger Powder

2 t Olive Oil

1/2 c Brown Rice Syrup

1 c Applesauce

1 c Dried Cranberries

1 c Crystalized Ginger, coarsely chopped

Mix well all but the cranberries and ginger together in a bowl.  Spread the mixture onto a baking sheet lined with parchment paper.

Bake in a preheated oven at 300 degrees F, for 50 minutes.  Stir lightly and turning over the mixture then bake for another 20 minutes.

Remove from oven and allow to cool.

When cool, mix in the cranberries and ginger.  Enjoy!

At The Gluten Free Bistro, we believe in a whole grain, healthy lifestyle; great tasting food that is great for you.

Enjoy, my gluten-free friends!

Kelly

Co-Founder of the Gluten Free Bistro

http://www.theglutenfreebistro.com/products.html

Gluten-Free Pizza at Rosati’s Westminster!

Boulder, CO (December 20, 2010) – Rosati’s Authentic Chicago Pizza (www.myrosatis.com) is now serving gluten-free pizza. Rosati’s started in Chicago with Grandpa Ferdinand’s dream to open an Italian restaurant. Forty years later, Rosati’s has locations throughout the U.S. and serves up family favorites and gourmet pizza like the: Spinach Trio, Godfather and Valentino. Rosati’s has two great locations in Westminster and offers dine-in, ordering on-line and catering.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Lil’ Ricci’s NY Pizzeria in Highlands Ranch, Parker and Golden Now Serving Gluten-Free Pizza!

Boulder, CO (November 13, 2010) – The Gluten Free Bistro announces three more fantastic locations to eat gluten-free pizza at Lil’ Ricci’s in Highlands Ranch, Parker and Golden. Lil’ Ricci’s opened over 20 years ago on Tamarac and Hampden and today they are extremely proud to provide you with the same great quality food. Lil’ Ricci’s does not deliver, but offers curbside take out and catering. Be sure to order some delicious starters salads, like their Antipasta, Greek or Caesar salad (hold the croutons) to accompany your pizza. Lil’ Ricci’s is excited to offer new and loyal customers a chance to eat a gluten-free pizza in their restaurants. Enjoy!

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254.

Become a fan on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

4 EASY GLUTEN-FREE HOLIDAY COOKIES!!

We created these 4 gluten-free cookies especially because they are ice box cookies.  You can make up a batch, roll the dough up in parchment, store in your freezer until you need to slice and bake, fresh, and take them to your holiday parties.  Gluten-free made easy.

 

The gluten-free cookie recipes to follow are:

Molasses Spice Cookies

Vanilla Wafers

Double Chocolate

Toll House Cookies

Our flour blend is made of whole grain, gluten-free flours and is available on our website, click the flour icon on the left:  http://www.theglutenfreebistro.com/products.html   [Our blend: brown rice flour, sorghum flour, tapioca starch, buckwheat flour, coconut flour, xanthan gum]  You will never miss wheat again!

If you have questions about our blend, please email us at info@theglutenfreebistro.com

Molasses Spice Cookies

Ingredients

2 1/4 cups GF flour ((Bistro Blend All Purpose GF Flour*)

1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)

1 tsp ground cinnamon

2 tsp baking soda

1/2 tsp xanthan gum

3/4 cup butter, melted

1 cup sugar, plus more for rolling or sprinkling

1 egg

1/3 cup molasses

Directions

Mix GF flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.

In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.

Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more.

When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie.

Bake at 350°F for 12 minutes. Let cool on a cooling rack.



Double Chocolate Cookies

These are the best thing to have come out of the 80's.  My mom found this recipe in 1986 and sent these cookies to me in care packages all through college.  Now, I have converted them to gluten-free and they are to die for.

Ingredients

1 oz unsweetened chocolate

7 oz Baker’s semisweet chocolate

2 T unsalted butter or margarine

¼ c + 2 T Bistro Blend All Purpose Gluten-Free Flour*

¼ t baking powder

¼ t salt

¾ c sugar

½ t vanilla

2 large eggs

2 t dry instant coffee

1 c semisweet chocolate chips

Directions:




Melt both chocolates and butter together in a double boiler

Stir in instant coffee, and let rest to come to room temperature

Sift together flour, baking powder, & salt

With electric mixer, beat eggs, sugar, & vanilla on high speed for 1-2 minutes

Add in chocolate mixture into egg mixture

On low speed, add sifted dry ingredients, and beat until almost incorporated

Remove bowl from mixer and hand stir in the chocolate chips

On an 18” length piece of parchment paper, make dough into a log 1 ½" diameter  x 10 inch, and roll in parchment.

Freeze for a minimum of 1 hour

On cookie sheet, place ¾ inch slices of cookie dough, 1 inch apart

Let cookies stand for 20 minutes on pan before baking

Bake at 350 degrees F for 11 minutes

Let cool

Toll House Cookies




The recipe is on the back of the bag, as you probably remember.

Here is the recipe link, too: http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx

Exchanged the All-Purpose Flour in the recipe 1:1 for the Bistro Blend GF Flour

Used the High Altitude Baking instructions because I live at 6,200 feet

Reduced the oven temp to 350 and baked for 15 minutes



 

Gluten-free Vanilla Wafers

Ingredients:

1 cup Bistro Blend All Purpose Gluten Free Flour

2 large eggs [egg-free version = 2 ½ t Ener-G Egg Replacer + 4 T water + mix well before adding into other ingredients = 2 eggs replaced]

2/3 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 teaspoon grated fresh lemon peel

Pinch salt

10 tablespoons melted, cool unsalted butter OR your favorite dairy-free butter substitute

2 tablespoons granulated sugar to dip glass in to press cookies

Directions:

Combine eggs and sugar in a large mixing bowl and beat on high until creamy, about 3 minutes.

Add vanilla, lemon peel and salt and beat to combine.

Gradually add gluten-free flour and beat just until combined.

Slowly drizzle melted butter into the mixture and beat until combined.
[FOR ICE BOX COOKIES: roll dough up in parchment paper and store in freezer for up to 30 days.  When desired, slice frozen cookie dough at about 1/4 inch thick, & follow the directions below]
On 2 lined, large baking sheets with parchment paper, silicone pads or lightly buttered, drop dough by heaping rounded teaspoons on prepared baking sheets, leaving about 1 1/2-inch space between cookies. Dip the bottom of a small drinking glass in the extra sugar and gently press down on each cookie to flatten/press on sugar.

Preheat oven to 375F
Bake in preheated oven for about 12-15 minutes or until the cookies are golden brown and crispy. Cool on racks.







 

Our Bistro Blend GF Flour is made of all whole grain and non-GMO flours.  It is now available for purchase on our website.  http://www.theglutenfreebistro.com/products.html

Enjoy, my gluten-free friends!

Kelly

Co-Founder of the Gluten Free Bistro

http://www.theglutenfreebistro.com/products.html

Gluten-Free Après Ski at Vail Cascade Resort & Spa!

Boulder, CO (December 8, 2010) – Vail Cascade Resort (www.vailcascade.com) winner of the coveted position of 20th place on Travel + Leisure’s “World’s Best Family Resorts” list is now serving gluten-free pizza from The Gluten Free Bistro. Vail Valley is the ultimate winter playground, attracting visitors from around the world to outdoor adventure that, in addition to skiing and snowboarding, includes ice skating, tubing, sledding and snowmobiling.

Vail Cascade Resort demonstrates a commitment to being family oriented, according to resort spokesperson Kirsten Texler: “Very few resorts have been able to replicate the Vail Cascade family environment without sacrificing the relaxed yet sophisticated atmosphere that draws couples and individuals to the resort.  Multiple generations of families and friends enjoy specially created on-property events including Cascade Christmas, SpringFest and Summer Solstice.  It is a true destination for all-season adventure.”

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Bombay Bistro in Boulder Now Serving Gluten-Free Naan!

Boulder, CO (December 6, 2010) – Bombay Bistro (www.thebombaybistro.com) is proud to partner with the Gluten-Free Bistro to bring you Boulder's first gluten-free naan. Those who are gluten-free or simply want to eat healthier no longer have to deny themselves the indulgence of eating soft, fresh naan with their Indian food. After many recipes and trials, the inclusion of The Gluten Free Bistro’s proprietary All Purpose Gluten-Free Flour Blend (Bistro Blend) made the naan perfect. Now we all get to dunk our naan in saag again!

In addition, The Bombay Bistro invites you to join them December 12 from 3-6 p.m. for a gluten-free cooking class, during which they will be making naan with the Gluten-Free Bistro Blend flour. They will also feature beer and wine tasting. Suggested price of $50 per person. Please RSVP to reservations@thebombaybistro.com.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Enjoy our products in Colorado and Utah. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Gluten-free What is it? and Why I went there by Julie McGinnis, MS, RD

OPINION BY JULIE MCGINNIS

Good question.  The recent trend in gluten-free foods is allowing many to realize that gluten has not been good for their health. Aches clear up, inflammation goes away, headaches and migraines vanish, digestion improves, chronic anemia resolves, auto immune diseases go into remission,  etc. So, what key to wellness does a gluten-free diet hold? Many.  The two conditions improved by a gluten-free diet are celiac disease (CD) and gluten intolerance (GI). Celiac disease (CD) affects 1 out of 133 Americans, or about 3 million people. This autoimmune disorder is genetic and leaves one unable to digest gluten properly. The result of this autoimmune disorder is damage and flattening to the villi that are responsible for absorption of nutrients. Gl affects about 1 out every 10 people and it is an inability to digest gluten, much like lactose intolerance, and can result in much of the same health problems as those with CD. Ninety percent of those with CD are still undiagnosed and those with GI are usually diagnosing themselves.

Gluten is a protein found in wheat, barley and rye and in many cases oats due to cross contamination with wheat in processing. The list of forbidden foods is long, as wheat is found in many forms in many products. For a complete list of both safe and forbidden foods please visit www.theglutenfreegirl.com.  The theories as to why many of us feel better eating a gluten-free diet stem from a few areas of reason. One is that the wheat we have been eating for the last few decades that has been genetically modified to resist pests and drought, and with that change came an inability to digest the protein.  Along those lines according to substantial research done by Dr. Loren Cordain, PhD, author of The Paleo Diet, 10,000 years ago cereal grains were introduced into the diet as a result of the agricultural revolution. Until that time, for 2 million years, we were hunter gatherers. The foods that agriculture brought us –cereals, dairy products, fatty meats, salted foods, and refined sugars and oils- proved disastrous for our Paleolithic bodies. As well summarized by Jack Challem, The Nutrition Reporter, “Look at in another way, 100,000 generations of people were hunter-gatherers, 500 generations have depended on agriculture, and only 10 generations have lived since the start of the industrial age, and only two generations have grown up with highly processed fast foods. This short period of time in the course of man’s existence that grains have been around has proven that many of us are not physiologically able to tolerate gluten.

Going gluten-free can be a miracle for those living with chronic conditions that cannot be helped by medications or other therapies. Dr. Braly, author of Dangerous Grains, reports that undiagnosed sensitivities to gluten, gliadin, and other grain proteins are “the root cause of many cancers, autoimmune diseases, neurological diseases, chronic pain syndromes, psychiatric and other brain disorders, and premature death.” He further states, “There is also a clear causal connection with some cases of osteoporosis, epilepsy, learning disorders, attention deficit disorders, infertility, miscarriage, premature births, chronic liver disease, and short stature.” By avoiding all gluten containing foods for 10 days many can feel conditions improve and this is an easy way to see if gluten is indeed a problem for you.

These days the gluten-free world offers many great things; bread that actually toasts, bagels, and in some progressive areas pizza and pasta out in the restaurants. When shopping it is easy to fall prey to buying a lot of junk food gluten-free items that may taste good but offer no nutritional value. Many of the gluten-free flours used in main stream products lack vitamins and minerals. These flours are not fortified like wheat flour so try to choose products made with flours that are nutrient dense like buckwheat, brown rice, sorghum and coconut. These flours provide protein, fiber, B vitamins and minerals. It is important to eat a healthy diet and restore nutrient status in your body. GI and CD often deplete the body and leave many with less than optimal health.

Julie McGinnis, MS, RD, gluten-free 8 years
Owner, The Gluten Free Bistro
The Gluten Free Bistro (www.theglutenfreebistro.com)  offers a blog that converts many of Martha Stewart’s recipes to gluten-free and  supplys restaurants in Colorado, Utah and New Mexico.

Gluten-Free Pizza and Pasta at Bacco Trattoria in Littleton, CO!

Boulder, CO (December 3, 2010) — Bacco Trattoria www.baccodenver.com,  located at 10125 West San Juan Way, Unit 150, Littleton, CO  is now serving The Gluten Free Bistro’s Neapolitan style pizza crust and fresh-style pasta, as their gluten free option. Bacco’s pizza selections such as the Salamino, Romana and Rustica, all taste spectacular atop a gluten-free crust cooked to perfection. Marco Monnanni, Chef and Partner of Bacco Trattoria, taps into ages of ancestral Italian cooking. Each time Chef Marco is in the kitchen, he brings a rich love of Italian cuisine that he has so skillfully learned through the years. Please enjoy another great dining experience being gluten-free.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Enjoy our products in Colorado and Utah. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

 

2 Gluten Free Flatbreads: Lemon & Peccorino and Steak & Havarti

Flatbreads are all the rage these days.  I was inspired by Martha Stewart to do some interesting combinations and throw them on the grill for extra dimension.  These would be great for tailgating with a grill too.

Lemon and Peccorino Romano Flatbread

The lemons really give a great flavor to this flatbread.  I shared this one a the Colorado Gluten Free Potluck that was put together by Gluten Free Dee here in Boulder, to welcome the Gluten Free Girl and the Chef  [ http://glutenfreegirl.blogspot.com/ ]

Inspiration: http://www.marthastewart.com/recipe/lemon-and-piave-pizza

1.  Rub The Gluten Free Bistro's Pizza crust with olive oil and minced garlic.

2.  Layer shaved peccorino [or parmesan], very thinly sliced lemons and red onion.

3.  Hit with some fresh cracked pepper.

4.  Grill it up and serve with a sprinkling of Italian Flatleaf Parsley.  Enjoy!

Steak & Harvarti Flatbread

The havarti cheese's creamy yet tangy flavor is a great compliment to the steak.

1.  Rub The Gluten Free Bistro's Pizza crust with olive oil and minced garlic.

2.  Layer sliced mushrooms, sliced cherry tomatoes, & sliced havarti.

3.  Place 1 ribeye on the grill, grill to your preferred temperature.  Rest.

4.  Grill up the flatbread until the cheese in melted.

5.  Slice the ribeye and fan across the flatbread and enjoy!

I love the simplicity of these dishes.  I hope you will too!

(c)2010 the gluten free bistro, LLC.

boulder, co

The Gluten Free Bistro Pizza Crust now at CO & Utah Nick-N-Willy’s – and more

The awesome Neapolitan style medium-thick, chewy crust that I made this pizza on from The Gluten Free Bistro is now available on your gluten free pizza at all Colorado and Utah locations of Nick-N-Willy’s (15 locations.) They hope to launch in Nick-N-Willy’s in the Midwest, Texas and West Coast next year.

You can order this whole grain vegan crust online that is hand-made, par baked, frozen and packaged on site. This crust cooks up perfectly with a balance of textures similar to a traditional Neapolitan-style pizza.

OR enjoy it at one of the many restaurant locations that now offer gluten free pizza using The Gluten Free Bistro crust. This is some of my favorite gluten free crust and they have been adding many locations and there are more to come.

The Gluten Free Bistro’s Manufacturing Information
Our pizza crust is hand-made, par-baked and frozen on site. The crusts are made in a gluten-free designated area of a facility that also manufacturers wheat. By par-baking the crusts, they go right from the freezer to the oven, decreasing the opportunity for the product to be cross-contaminated. We are meticulous about keeping the areas separated. Our pasta is manufactured in a facility that also processes wheat and is made on designated gluten-free equipment.

READ MY REVIEW OF THE GLUTEN FREE BISTRO”S CRUST HERE

Order pizza crust, pasta, or flour online here

Find a restaurant serving The Gluten Free Bistro crust here

Gluten Freeville Product Reviews: Products are either purchased by us or sent to us for sampling. If we don’t LOVE it, you won’t see it reviewed here. No money is ever accepted in exchange for a product review. The sole purpose of our product reviews is to introduce you to great new products we have found as a resource to you, the reader.

Double D's Pizza in Louisville and Westminster Gluten-Free Menu

DD’s Gluten Free Menu

http://www.doubledspizza.com/

12” Gluten Free Pizza Crust Ingredients:
(Water, Brown Rice Flour, Buckwheat Flour, Tapioca Starch, Sorghum Flour, Organic Coconut Flour, Yeast, Applesauce, Sugar, Garlic Salt)

CRISP-N-FRESH SALADS

Greek
Feta cheese, red, yellow & green bell pepper, Bermuda onion, and fresh sliced Roma tomato over a bed of crisp
Romaine lettuce. 8.

Grilled Chicken Caesar
All natural chicken breast with aged Parmesan cheese, over a bed of crisp Romaine lettuce. 8.
Side salad without chicken. 5.

Antipasto
Pepperoni, Genoa salami, smoked provolone cheese, black olive, and sliced banana pepper over a bed of crisp
Romaine lettuce. 8.

Chicken Garden
All natural chicken breast, black olives, Bermuda onion, red, yellow & green bell pepper with baby spinach leaves
and crisp Romaine lettuce. 8.
Side salad without chicken. 5.

SALAD TOPPERS
Choose from Gourmet Toppings and Ingredients list. 2.

DRESSINGS
Balsamic Vinaigrette, Italian, Caesar, Ranch

SIDES
Mrs. Vickie’s Sea Salt Kettle Chips 1.5

HOT-N-SAUCY WINGS
Served with Ranch dressing on the side. (10 Piece) 8.

Hot Wings
Chili & Lime Wings
Sweet N Tangy BBQ Wings
BBQ Gold Wings
Garlic & Rosemary Olive Oil Wings
Oven Roasted Wings

ST. LOUIS STYLE SAUCY RIBS
Meaty and Tender. (Half rack) 11.

Sweet-N-Tangy BBQ Ribs
BBQ Gold Ribs
Hot Ribs
Chili & Lime Ribs
Garlic & Rosemary Olive Oil Ribs
Oven Roasted Ribs

CREATE YOUR OWN GLUTEN FREE PIZZA
Includes your choice of Sauce, Cheese, and one Topping or Ingredient from the list below and we’ll make it just the way you want it! 12″ Medium  (Feeds 2-3) 15.
Additional toppings or ingredients. 2.5

DOUBLE D’S ORIGINAL SAUCES
Marinara • Basil Pesto • Creamy Alfredo • Chili & Lime Creamy Ranch • BBQ Gold • Hot • Sweet-N-Tangy BBQ Garlic & Rosemary Olive Oil

GOURMET TOPPINGS & INGREDIENTS
Whole Milk Mozzarella Cheese • Ricotta Cheese
Smoked Provolone Cheese • Cheddar Cheese
Feta Cheese • Cream Cheese • Aged Parmesan Cheese Red, Yellow & Green Bell Peppers • Bermuda Onion  Fresh Pineapple • Roma Tomato • Fresh Mushroom Black Olive • Jalapeño • Sliced Fresh Garlic
Marinated Artichoke Heart • Fresh Baby Spinach
Coconut • Sliced Almonds • Green Olive • Banana Pepper Sun Dried Tomato • Fresh Basil • Pork Sausage • Shrimp
Pepperoni • Andouille Sausage • Anchovy
Canadian Bacon • Grilled Chicken Breast • Crispy Bacon    Tender Philly Steak • Genoa Salami • Seasoned Beef

 

GLUTEN FREE SPECIALTY PIZZAS
12” Medium (Feeds 2-3) 23. Additional Toppings 2.5

Palate Pleaser
DD’s Original Marinara sauce, whole milk Mozzarella cheese, pepperoni, Canadian bacon, Bermuda onion,
red, yellow & green bell peppers, Andouille sausage, beef, black olive, and fresh mushroom.

The Wrangler
Creamy ranch sauce, whole milk Mozzarella cheese, grilled chicken breast, bacon, fresh sliced Roma tomato,
Bermuda onion, and smoked provolone cheese.

D-D-Q
Sweet-N-Tangy BBQ sauce, whole milk Mozzarella cheese, grilled chicken breast, bacon, Cheddar cheese,
red, yellow & green bell peppers, Bermuda onion.

WoWee Maui
DD’s Original Marinara sauce, whole milk Mozzarella cheese, Canadian bacon, huge chunks of fresh pineapple, coconut, almond slivers & Cream cheese.
Try adding shrimp!

A Whole Lotta Veg
DD’s Original Marinara sauce, whole milk Mozzarella cheese, Bermuda onion, fresh mushroom, black olive,
red, yellow & green bell peppers, sun dried tomato,
all on a bed of fresh baby spinach leaves.

Molto Di Carne
DD’s Original Marinara sauce, whole milk Mozzarella cheese, pepperoni, Genoa salami, Canadian bacon,
Andouille sausage, pork sausage, bacon, beef, and smoked Provolone cheese.

MMMMMMM…Garlic
Basil Pesto sauce, whole milk Mozzarella cheese, marinated artichoke heart, Bermuda onion, sliced fresh garlic, sun dried tomato, and Feta cheese.

Popeye’s Favorite
Garlic & Rosemary olive oil, whole milk Mozzarella cheese, baby spinach leaves, marinated artichoke heart, and Bermuda onion.

Pesto Presto
Basil Pesto sauce, whole milk Mozzarella cheese,
grilled chicken breast, Bermuda onion, sun dried tomato,
marinated artichoke heart, and Feta cheese.

Gimme the Greek
Garlic & Rosemary olive oil, whole milk Mozzarella cheese, fresh sliced Roma tomato, Bermuda onion,
black olive, fresh baby spinach, and Feta cheese.

Double D Pepperoni
DD’s Original Marinara sauce, loads of pepperoni,
Genoa salami, whole milk Mozzarella cheese, and
smoked Provolone cheese.

The Maggie
Garlic & Rosemary olive oil, whole milk Mozzarella cheese, fresh basil, and fresh sliced Roma tomato.

Phil E. Pizza
Creamy Alfredo sauce, whole milk Mozzarella cheese, Philly style steak, Bermuda onion, fresh mushroom,
red, yellow & green bell peppers, and smoked Provolone cheese.

My Favorite Cheeser
DD’s Original Marinara sauce, whole milk Mozzarella, mild Cheddar, smoked Provolone, Feta, and
aged Parmesan cheese.

Kick-N-Hot
Hot sauce, whole milk Mozzarella cheese, fresh sliced Roma tomato, red, yellow & green bell pepper,
tender Philly steak, Bermuda onion, and Cheddar cheese. Add Jalapeños to “kick it up a notch”

Cheeseburger Cheeseburger
DD’s Original Marinara sauce, whole milk Mozzarella cheese, beef, bacon, Bermuda onion, Cheddar cheese, and fresh sliced Roma tomato.

*Certified gluten-free with our delicious gluten free pizza crust provided by The Gluten Free Bistro a local women owned small business in Boulder, CO.
*We are proud to offer delicious gluten-free options. Please note that although we have safe handling
practices in place, we do prepare these products in a kitchen that does contain wheat.  If you have any
questions, please ask one of our partners.

4 Questions for Julie Kreloff-McGinnis in the Boulder Jewish News

4 Questions for Julie Kreloff-McGinnis

By Lisa Velick on November 23, 2010 - 16 Kislev 5771 | 1 Comment

Jewish Gluten-Free Lifestyle – What, No Bagels?

We recently met Julie Kreloff-McGinnis, MS, RD. Julie has been gluten-free for 8 years and started a company in Boulder that provides gluten-free pizza crusts and pastas to local restaurants, to make gluten-free eating out more accessible.  We turned our “4 Questions” spotlight her way.

Do you have a favorite Jewish food memory?

I grew up in a small town in south Jersey that had a non-existent Jewish population and therefore no Jewish deli. Every Sunday my father would get up at the crack of dawn and make the trip into Philadelphia to go to Famous Delicatessen. He would bring back bagels, lox, whitefish salad, pickles, and creamed cheese.  Upon his return my dad would walk down the bedroom hallway and declare that, “breakfast was served!” He would open the curtains in each of our rooms and continue to convince us to wake up. Following the smell of the platters of onions and fresh bagels, my brothers and I would scramble downstairs to the feast. We were often greeted by our family friend and neighbor who would already be picking at the lox and drinking coffee. This tradition carried on through divorce, college, adulthood and even through “low carb” diets.  Flash forward to 2002 when I was diagnosed with gluten-intolerance. My first thought was, what…no bagels? How could this be? I tried the gluten-free bagels and I thought, they call that a bagel?

What things should people who are GF look for when shopping?

These days the gluten-free world offers many great things, bread that actually toasts, and in some progressive areas, pizza, pasta, and entire gluten-free menus in the restaurants. When shopping it is easy to fall prey to buying a lot of junk food gluten-free items that may taste good but offer no nutritional value. Many of the gluten-free flours used in main stream products lack vitamins and minerals. These flours are not fortified like wheat flour so try to choose products made with flours that are nutrient dense like buckwheat, brown rice, sorghum and coconut. These flours provide protein, fiber, B vitamins and minerals. It is important to eat a healthy diet and restore nutrient status in your body. Gluten intolerance and Celiac Disease can often deplete the body and leave many with less than optimal health.  For a complete list of safe and forbidden foods and information about gluten-free body care products, prescription medications, and where to find gluten-free matzo please visit www.theglutenfreegirl.com. I created this site to tell my story and provide information about all things gluten-free.

How do you handle Jewish holiday recipes?

At first I was at a loss on how to convert my favorite Jewish holiday dishes to gluten-free but today there are many gluten-free blogs that have wonderful recipe conversions and meal ideas for all your favorites. Not too long ago I was purchasing gluten-free matzo from England for Passover (for $27 a box) and these days you can buy gluten-free matzo at Whole Foods and other local markets.

How did Gluten Free Bistro get started?

After being gluten-free for a few years I yearned for good pizza. I could not believe that there were still no good gluten-free products and that I could not eat a pizza out a restaurant. So, my friends and I decided with our backgrounds and experience that we could create a delicious gluten-free pizza that was also healthy. Today, we are in over 60 locations. We supply restaurants in Colorado, Utah and New Mexico with whole grain nutritious pizza crusts and pasta.  At this time we only sell our pizza crust and flour blend on our site and we hope to be retail soon. Additionally, our site, The Gluten Free Bistro (www.theglutenfreebistro.com), has our blog link where you’ll find many of Martha Stewart’s recipes converted to gluten-free versions. Enjoy.

Nick-N-Willys Now Offering Gluten-Free Pizza for ALL Colorado and Utah Locations!

Boulder, CO (November 22, 2010) - The Gluten Free Bistro has 15 new Nick-N-Willys (www.nicknwillys.com) locations, such as Evergreen, Silverthorne, Fort Collins, Loveland, Louisville, and Park City and Salt Lake City, that are offering our gluten-free pizza crust! Nick-N-Willy’s offers their famous Signature Pizzas; like the Aegean, Big Kahuna or the Magellan, along with the Ultimate Pizzas and Build Your Own selections atop a gluten-free crust for dining in or take-n-bake. Their fresh ingredients and stone oven baking make Nick-N-Willy’s a favorite destination in Colorado and Utah. Look for more Nick-N-Willy’s locations next year to offer gluten-free pizza crust in the Mid-West, Texas, and on the West Coast.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting. Our mission is for you to enjoy dining out and feel secure about the food preparation.

Remember, for those on GFCF diets order gluten-free take-n-go pizzas with no cheese and top at home with your favorite casein-free product!

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Enjoy our products in Colorado and Utah. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Local Joe’s Pizza in the Vail Valley and Edwards Now Serving Gluten-Free Pizza!

Boulder, CO (October 27, 2010) – Both Local Joe’s Pizza locations in Vail and Edwards are now serving gluten-free pizza! Try their signature special pizzas like, the Veggie Huggers or Meat Huggers atop a gluten-free crust. Local Joe’s offers delivery from East Vail to Eagle Vail and they are open until 2:30 am! Nothing could be better than eating delicious gluten-free food in Vail and Edwards après ski or any time of year.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with whole grain, non-GMO gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254.

Become a fan on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Cowboy Cookies made Gluten-Free!

Ingredients
1/2 cup organic vegetable shortening
1/2 cup white sugar
1/2 cup  dark brown sugar
1  medium egg
1 tsp vanilla extract
1 cup GF flour (Bistro Blend All Purpose GF Flour*)
1/2 tsp baking soda
1 cup semisweet chocolate chips
1 cup certified GF oats
1/2 cup pecans

Directions
Preheat oven to 375°F. Line two baking sheets with parchment paper.

Using a stand mixer or other electric mixer, cream the shortening, egg, sugars, and vanilla on med-high speed until light and fluffy. In a separate bowl, mix flour and baking soda together. Gradually, add flour mixture to sugar mix and beat on low speed until incorporated. Stir in oats, chocolate, and nuts until combined.

Using a tablespoon drop dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 13-15 minutes. Cookies should be golden brown. Transfer sheets to a baking rack and let sit for about 3 minutes to cool slightly. Transfer the cookies to racks to cool completely.

*Bistro Flour Blend can purchased at www.theglutenfreebistro.com

Double D’s Sourdough Pizza Offers Gluten-Free Pizza in Louisville and Westminster, CO Locations!

Boulder, CO (November 15, 2010) – Starting today both Double D’s Pizza (www.doubledspizza.com) locations are now serving gluten-free pizza! Double D’s offers build your own pizza and signature specialties like; The Wrangler and WoWee Maui. They also have a created a gluten-free menu with more than just salads! Check out their Hot-N-Saucy wings and St. Louis Style Saucy Ribs for more great meal options.  

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting. Our mission is for you to enjoy dining out and feel secure about the food preparation.

Remember, for those on GFCF diets order gluten-free take-n-go pizzas with no cheese and top at home with your favorite casein-free product!

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Enjoy our products in Colorado and Utah. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook or follow us on Twitter (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Living the Run Radio Show- Interview with Julie McGinnis about a Gluten-Free Diet

http://www.ryanforan.info/Living_the_Run_Archives.html

While some people are forced to go #gf because of celiac disease, others are with gluten intolerance are going gluten-free because of health reasons. Listen to Julie McGinnis, MS, RD of The Gluten Free Bistro on ESPN The Ticket!

What's Next for Gluten-Free Foods? by Elisa Bosley

What's Next for #gf Foods? Read what Delicious Living's food editor thinks. http://newhope360.com/food/whats-next-gluten-free-foods

Pumpkin Chocolate Chip Squares from Martha Stewart

These bars are more like moist cake bars, nonetheless they are really tasty!




Ingredients

2 cups gluten free flour (Bistro Blend All Purpose GF Flour*)

 1 Tbs pumpkin-pie spice

1 tsp baking soda

¾ tsp salt

1 cup unsalted butter, room temp

1 cup sugar 

1 large egg

2 tsp vanilla extract

1 cup canned pumpkin puree

12 oz. semisweet chocolate chips




Directions:

Preheat oven to 350. Line bottom and sides of 9 x 13 inch baking pan with foil

In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 45-55 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

*Bistro Blend available for purchase at www.theglutenfreebistro.com

Super Soft Pumpkin Cookies with Chocolate Chips and Pecans

 

 

Ingredients 

2 cup Bistro Blend All Purpose GF Flour*

1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
2 eggs
1 cup sugar
1/2 cup canola oil
1 can of canned pumpkin puree (15oz)
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 chopped walnuts or pecans 

 

 * available on our site www.theglutenfreebistro.com

 

Directions

Preheat the oven to 325 degrees. Lightly grease 2 baking sheets with butter or oil.

Stir the flour, baking powder, baking soda, salt and spices together in a mixing bowl and set aside. 

In a large bowl using an electric mixer or using a standing mixer, beat the eggs and sugar on medium speed until smooth, about 1 minute. Add in the oil, pumpkin, and vanilla and mix on low speed until blended. Mix the flour mixture to incorporate it into the wet mixture. Stir in the chocolate chips and nuts by hand. 

Scoop spoonfuls of the dough onto baking sheets, spacing the cookies at least 2 inches apart. About 1/4-cup per scoop. 

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes.

Let them cool on the sheet for a few minutes before transferring to a rack to cool completely. If you want some added decadence, make the brown-sugar glaze. 

Glaze (optional)

Boil 1.5 tbs butter, 2 tbs milk, and 1/4 cup brown sugar. Cool slightly then add 1/2 tsp vanilla extract and 1/2 cup powdered sugar and whisk together. Drizzle on pumpkin cookies.

Gluten-Free Buttermilk Biscuits

Gluten Free Buttermilk Biscuits

made with flour from the Gluten Free Bistro Flour Blend available on our site www.theglutenfreebistro.com

Ingredients 

4 cups Bistro Flour Blend (spooned and leveled), plus more for rolling and cutting

2 tablespoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

2 teaspoons salt

1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted (use Smart Balance for dairy-free)

1 1/2 cups low-fat buttermilk  (use same amount of coconut milk with 3 tsp of lemon juice and set aside for 10 minutes and then add)

 

Directions

Preheat oven to 425 degrees.

In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.

Add buttermilk; pulse just until dough is moistened, 2 to 3 times.

Turn dough onto a lightly floured work surface; knead just to combine. Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a 3-inch round biscuit cutter.

Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed slightly and golden, ~17 minutes. Serve warm or at room temperature with your favorite toppings!

Adapted from a recipe by Martha Stewart found @ http://www.marthastewart.com/recipe/easy-buttermilk-biscuits#ixzz12TNtREEx 

The Wheat Index in November Runner's World

The Wheat Index in November Runner's World: The Gluten Free Bistro included; http://www.runnersworld.com/article/1,7124,s6-242-301--13683-0,00.html

Gluten-Free Lemon Pound Cake-Martha Stewart's Gone GF

Serves 4

• 5 tablespoons unsalted butter, softened, plus more for pan


• 3/4 cup plus 3 tablespoons sugar, plus more for dusting


• 1 cup gluten free Bistro Flour Blend*


• 1/4 teaspoon salt


• 1/4 teaspoon baking soda


• 1/4 teaspoon xanthan gum


• 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)


• 1/4 cup milk


• 2 large eggs

Directions

1. Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, xanthan gum and baking soda. Stir together 1 tablespoon lemon juice and the milk.


2. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 55 minutes.


3. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Un-mold cake. Brush remaining glaze on top. Garnish with zest.

 *available on our site www.theglutenfreebistro.com

This cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.

Adapted from a Martha Stewart recipe located at http://www.marthastewart.com/recipe/glazed-lemon-pound-cake

Treppeda’s in Niwot Now Serving Gluten-Free Penne!

Boulder, CO (October 5, 2010) - The Gluten Free Bistro has another great location serving our fresh-style pasta! Treppeda’s Italian Ristorante in Niwot, www.treppedas.com.  Howard Treppeda's appetite for having his own restaurant started in 1996, while visiting the sleepy little town of Niwot. Over the years, the restaurant has become recognized by locals and non-locals alike, as a great place to connect with friends, stop by for a glass of wine or to enjoy traditional Italian cuisine in a relaxed atmosphere. Howard also maintains a commitment of his own and uses locally sourced ingredients whenever possible, and relies on local farms for produce and meat.  Treppeda’s offers lunch and dinner service and catering for all occasions. Buon Appetito!

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat ^tm

Paddy’s in the Vail Valley Now Serving Gluten-Free Pizza and Pasta!

Vail, CO (October 11, 2010) - For over 25 years, Paddy’s Sports Bar & Grill (www.paddysvail.com) has been the neighborhood place to go for great family dining, live entertainment and the best in sports viewing in the Vail Valley. It is truly the neighborhood spot you remember and a place to gather for good times with friends and family. Now at Paddy’s, you can order up gluten-free pizza and fresh-style fettuccine from The Gluten Free Bistro. Paddy’s offers live music every weekend and is conveniently located halfway between the world-famous Vail and Beaver Creek resorts. Nothing could be better than eating delicious gluten-free food in Eagle-Vail après ski or any time of year.

The owners of this establishment are aiming to be known as the go-to restaurant for great gluten-free food in the Valley, which is why they have partnered with gourmet foodservice provider, The Gluten Free Bistro.  Everyone at Paddy’s is excited to finally serve gluten-free food to their patrons.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with whole grain, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products. Our mission is for you to enjoy dining out and feel secure about the food preparation.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254.

Become a fan on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat ^tm

Easy Muffins Free of All Top 8 Allergens

This recipe was adapted from October/Nov Living Without Magazine

Makes 20 Muffins or 60+ mini muffins

4 cups Bistro Flour Blend (sold on our site)

4 tsp baking soda

3 tsp baking powder

2 tsp salt

1 cup coconut oil

1 cup honey

2 cups + 2 TBSP milk of choice (I used Soy Delicious coconut  milk)

1 TBSP pure vanilla extract

3 tsp lemon juice

1 1/3 cup fresh blueberries or other fruit, nuts, seeds, etc

Bake at 325 degrees for 25-28 minutes. Test for doneness by inserting a toothpick in the center of a muffin and should come out clean

See frosting recipe ideas on page 14 of the magazine

The Gluten Free Bistro on CBS 4 Denver Today!

Here is a link to Gluten Free Dee talking about Celiac Awareness Month and products on the morning news : http://cbs4denver.com/video/?cid=5

Toll House Cookies Converted to GFree!

Who doesn't love a toll house cookie!?!  The classic recipe has been around since the 30's and I haven't been able to have one in years.  So I tried the recipe with our Bistro Blend Flour yesterday, then had 6 cookies because I couldn't stop eating them.  They were fantastic and authentic!  I figured that I could have one for every mile I ran yesterday.

How I went about it...

The recipe is on the back of the bag, as you probably remember.

Here is the recipe link, too: http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx

Ingredients

• 2 1/4 cups all-purpose flour


• 1 teaspoon baking soda


• 1 teaspoon salt


• 1 cup (2 sticks) butter, softened


• 3/4 cup granulated sugar


• 3/4 cup packed brown sugar


• 1 teaspoon vanilla extract


• 2 large eggs


• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels


• 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

• Exchanged the All-Purpose Flour in the recipe 1:1 for the Bistro Blend GF Flour (www.theglutenfreebistro.com)


• Used the High Altitude Baking instructions because I live at 6,200 feet


• Reduced the oven temp to 350 and baked for 15 minutes

I did drop cookies at the time I made the dough, and then wrapped the rest in parchment so I could hand them off to my friend.  The dough also works as an ice box cookie, to be sliced and baked whenever you would like fresh cookies.  The batch makes 5 dozen cookies.   They are sooo good.  You won't be disappointed.







Our Bistro Blend GF Flour is made of all whole grain and non-GMO flours.  It is now available for purchase on our website.  http://www.theglutenfreebistro.com/products.html

Enjoy, my gluten-free friends!

Kelly

Co-Founder of the Gluten Free Bistro

http://www.theglutenfreebistro.com/products.html

Recipe of the Week: Gluten-Free Gingered Banana Bread-The Organic Center Webblog

Recipe of the Week: Gluten-Free Gingered Banana Bread

August 23, 2010 by Sara Snow

I started (slowly at first) eating a gluten-free diet about five years ago.  I noticed that I was having trouble digesting wheat and would get a rash along my jaw line each time I ate it, particularly if it was a white flour roll straight from the bread basket of some Italian restaurant.  You know the type!

In the meantime I have tried countless gluten free crackers, pastas and baking/flour blends.  Some are great.  Some, frankly, aren’t.

The Gluten-Free Bistro is in that “great” category.  And it’s because the three ladies eat the foods themselves.  In an interview recently published in Boulder’s The Daily Camera, co-founder Julie McGinnis said of other gluten free products, “Texture was lacking, taste was lacking, nutrition was lacking and I really got sick of buying products and throwing them in the garbage.”  Julie started GF Bistro with friends Kelly McCallister and Barb Verson who since have found great success selling their products (pizza crust in particular) to a growing list of restaurants.

Well, I too hate seeing food go to waste which is why this week’s recipe, pairing overly ripe bananas with  the Gluten Free Bistro flour blend, is perfect.

 

Gluten-Free Gingered Banana Bread

INGREDIENTS

• 4 ripe bananas – mashed


• ½ cup butter


• 1 teaspoon vanilla extract


• 2 eggs


• 2 tablespoons buttermilk


• 1/2 scant cup of sugar


• 1/2 cup brown sugar


• 2 cups Gluten-Free Bistro flour blend (or whole wheat flour if not making GF)


• ¼ cup ground flax seed


• 1/2 teaspoon baking powder


• 1 teaspoon baking soda


• 1 teaspoon nutmeg


• 1 tablespoon cinnamon


• ½ cup raisins


• 2 tablespoons grated ginger


• ¼ cup chopped candied ginger


• 1 cup slivered almonds


• 1 teaspoon dried ginger


• 1 tablespoon honey

DIRECTIONS

Grease a standard size loaf pan or 4 mini loafs and pre-heat oven to 350 degrees.

Beat together banana, butter, vanilla and eggs until well blended and light.  Beat in buttermilk and sugars.

In a separate bowl, mix together dry ingredients: flour, baking powder, baking soda, nutmeg and cinnamon.

Slowly add to wet mixture and mix until well blended.

Stir in raisins, and gingers.

In a bowl toss together almonds, dried ginger and honey.

Pour mixture into a loaf pan and sprinkle with tossed almonds.

Bake for 1 hour or until knife comes out clean.

Enjoy!

Also on www.SaraSnow.com

And it was good

Friday, August 6, 2010, by Stapleton Moms 

Yes, the very day I heard about this, I did drag my kids to the Nick-n-Willy's in Boulder, on 8th & Pearl, to pick up one of their gluten-free take & bake pizza's. Sausage, mushroom, peppers, no cheese. I added my own sheep's milk cheese that I got from Whole Foods. It's a mild, soft, mozzarella-like texture and I threw away the wrapper so I hope I can find it again.

Cooked it for 13 minutes, and I have to say: Aaaahhh. It was good. Really good. Nothing cardboardy or dry about it. It was moist, and chewy, and felt like pizza.

I ate way too much of it.

The guy at Nick-n-Willy's told me the women at Gluten Free Bistro tweaked around the recipe for years until they felt they'd gotten it right, and the secret is coconut flour. Whatever it is, it's good.

You can order the crusts from their website. And rumor has it Cucina Colore in Cherry Creek will start stocking it, too.

So go enjoy -- and I do mean truly enjoy -- a gluten-free pizza.

Boulder's Gluten Free Bistro finds the right ingredients

Company offers healthy pizza, pasta options

By Scott SchlaufmanFor the Camera

Posted: 08/01/2010 09:00:00 PM MDT

Read more: Boulder's Gluten Free Bistro finds the right ingredients - Boulder Daily Camera http://www.dailycamera.com/business/ci_15641947#ixzz0vSsfJHjq
DailyCamera.com

The owners of The Gluten Free Bistro of Boulder are the first to admit that most gluten-free products aren't always appetizing.

"Texture was lacking, taste was lacking, nutrition was lacking and I really got sick of buying products and throwing them in the garbage," said Julie McGinnis, who founded the company with Kelly McCallister and Barb Verson.

All three are gluten intolerant and simply wanted to be able to go out to eat with their families.

The company got started in April 2009, launching its first product last summer with a sale to Boulder's Radda Trattoria. From there, The Gluten Free Bistro has continued to grow, selling pizza crusts and pasta to more than 30 restaurants, most of which are in the Boulder area.

The Sink, located at 1165 13th St. on University Hill, has been carrying the pizza crust for nine months, according to chef Scott Baptist. Baptist isn't gluten intolerant, but enjoys the taste of the crust. That taste, he said, separated The Gluten Free Bistro from the competition.

"As soon as they walked in the door, I knew it was a great product," Baptist said. "I had already tried somebody else's (crust) and it was OK, but this is much better."

That taste comes from hours spent in the kitchen trying out different recipe variations, the company's founders said. While the experimental process led them through ingredients like corn, dried milk and almond flour, the three owners ended up with a product that uses no major allergens.

In the kitchen, they discovered coconut flour as a replacement for the dairy and nut flour that would be allergen-free. The coconut also gives a much-needed texture to the food.

"What it was with the coconut flour is that it's so absorbent," McCallister said. "It really draws in the moisture and gives a textural component to it that a lot of other gluten-free products are missing out there."

In addition to taste, McCallister and her colleagues focus on cutting down the time it takes to make the gluten-free dishes. The pizza crusts are partially baked and then frozen to cut down on baking time, and their pasta cooks in one-fifth of the time that it would normally take.

In the coming months, the owners are hoping to move their products into the retail market, but currently both the pizza crusts and pasta can be bought from the company's Web site.

The crusts are also available at Radda Trattoria, Nick-N-Willy's at 801 Pearl St., and all of the Pasta Jay's locations.

McGinnis and Verson have backgrounds in nutrition, so they said their products are not only good tasting, but good for the body.

"This is full of B vitamins and minerals. It's high in protein and fiber and it's just really well-balanced," McGinnis said. "You'd want to give your family this."

Read more: Boulder's Gluten Free Bistro finds the right ingredients - Boulder Daily Camera http://www.dailycamera.com/business/ci_15641947#ixzz0vSsY5hGn
DailyCamera.com

Gluten-Free Pizza Crust for Blackjack in Gunbarrel and Longmont!

Boulder, CO (July 24, 2010)-Black Jack Pizza located in Gunbarrel and Longmont, welcomes The Gluten Free Bistro’s pizza crust to their menu. Over the past 21 years Black Jack has evolved as pizza to-go place with a unique menu. Try their chicken pesto, Mediterranean or Santa Fe specialty pizza atop a gluten-free crust delivered to your home.

 In addition, Black Jack has a firm commitment to gluten-free food preparation and has designated preparation areas and utensils. Black Jack has received The Gluten Free Bistro’s handling instructions and safe handling procedures as a part of their training. Black Jack offers ordering on-line and delivery day or night. Where pizza is their passion, Black Jack is a great addition to our restaurant partners.

Black Jack is now offering a great deal with buy one ten inch gluten-free pizza and get half off the second one! Enjoy.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with organic, whole grain, gluten-free flours that provide protein, fiber, minerals and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat ^tm

Gluten-Free Pre-Race Meal May Optimize Performance

A recent article in Men’s Journal from February 2010, noted that Garmin-Transitions pro cycling team went gluten-free during their race season. The riders found that there performance, digestion and recovery improved on a gluten-free diet. This got me thinking about the prevalence of gluten-intolerance in the U.S. population and the potential for improved performance for all kinds of athletes.

A gluten-free diet can do more than resolve gastrointestinal problems; it can also reduce inflammation, increase energy and clear up mystery aches and pains. At this time celiac disease is estimated to affect 1 out of every 133 Americans and some experts suggest that gluten intolerance can affect 1 out of every 10 individuals. For athletes, both professional and amateur, with undiagnosed celiac disease/gluten intolerance the benefits of a gluten-free diet on performance can be many.

To check in with the bike racing world I met with a friend who has been racing for years to find out what athletes of this caliber do in 2010 as far as nutrition. The goals appear to be the same as the past, in that everyone wants to improve their speed and recover faster, particularly master’s athletes who have been racing long a time. Carbo loading is still practiced pre-race the night before and most indulge in a large plate of pasta. Pasta seems harmless enough but is it really? My friend told me about is “ah ha” moment when he realized pasta may be what was effecting his performance on race day. His training times were always great and he always felt strong when training but every race day he seemed to feel tired, sluggish and would wake up weighing 6-7 pounds more than the night before. He knew carbohydrates promoted water retention but for the amount he was eating in the pasta he should only have gained a pound or two. So, when he decided to go eat a steak and salad one night for his pre-race meal his race the next day was superb and he came in a just seconds behind the leader.  The only difference for him was his pre-race meal and since then he found out from a food allergy blood test that he is indeed intolerant of wheat and other gluten containing grains!

Athletes can experience all kinds of symptoms from gluten intolerance and they do not necessarily have to be gastrointestinal. Some may suffer from constipation, diarrhea or other irritable bowel-like symptoms and may believe this is just “how they are”. Some may experience conditions like my friend and find that fatigue, weight gain, and an overall sluggish feeling are impacting their performance. Frequent headaches, migraines, canker sores, nose sores and mystery aches and pains can also be signs of gluten-intolerance. For a more complete list please visit www.theglutenfreegirl.com.

For those with undiagnosed celiac disease, which is a more severe auto immune condition caused by gluten intolerance, poor absorption of nutrients from a damaged intestinal lining can leave one with deficiencies and low blood levels of iron, calcium, vitamin B12, folate, vitamin D and vitamin K. Many symptoms are associated with these deficiencies; however, I am only addressing the one that may directly impact athletic performance. For those with low iron levels (anemia) or folate levels symptoms of fatigue and low energy levels may be present.   B12 deficiencies feel similar to anemia and fatigue can be present along with neurological problems like numbness and tingling in the limbs. Low calcium, vitamin D and vitamin K can be associated with low bone mass leading to premature osteoporosis, loss of bone strength and bone fractures. Other problems from the autoimmune disorder associated with celiac disease/gluten intolerance can be present and low thyroid function is one of them. Poor thyroid function can affect energy levels and cause a multitude of other health problems. As you can see, these issues really do not set one up for optimal training or performance but once you are on the road to recovery optimal health can be restored. 

Being on a gluten-free diet for athletes should not impact strength, endurance or training. With gluten removed, the body’s immune system is at rest and absorption can be restored. The body can then function at optimal levels and repair muscles more efficiently. Today, the options for substitute foods for commonly used carbohydrates are many. Gluten-free breads, pastas, pizzas, energy bars, etc. are all available, but be prepared for higher prices. Gluten-free athletes feel great and soon learn how to prepare for events with their own food and snacks. Athletes rejoice in their new health and new accomplishments after finding out what was holding them back for so long.

The Gluten Free Bistro (www.theglutenfreebistro.com) out of Boulder, CO offers great choices for athletes that are nutrient dense and tasty. Try their pizza and fresh-style fettuccini which are high in B vitamins, minerals, protein and fiber for the perfect high performance food. All their products are all natural, contain organic ingredients and are made with non-GMO flours. Additionally, the pizza crust (vegan) and pasta are free of allergens but do contain coconut flour and the pasta does contain eggs. These products are perfect for training or pre-race meals! The pizza is available on-line and both products are available in Boulder/ Denver restaurants. Retail is coming soon!

Gluten-Free Pizza Crust for Black Jack Pizza in Boulder!

Boulder, CO (July 19, 2010)-Black Jack Pizza located at 3023 Walnut St. in Boulder, welcomes The Gluten Free Bistro’s pizza crust to their menu. Over the past 21 years Black Jack has evolved as pizza to-go place with a unique menu. Try their chicken pesto, Mediterranean or Santa Fe specialty pizza atop a gluten-free crust delivered to your home.

 In addition, Black Jack has a firm commitment to gluten-free food preparation with designated preparation areas and utensils. Black Jack has received The Gluten Free Bistro’s handling instructions and safe handling procedures as a part of their training. Black Jack offers ordering on-line and delivery day or night. Where pizza is their passion, Black Jack is a great addition to our restaurant partners.

Black Jack is now offering a great deal with buy one ten inch gluten-free pizza and get half the second one! Enjoy.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with organic, whole grain, gluten-free flours that provide protein, fiber, minerals and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat ^tm

Locations, Locations, Locations for Gluten-Free Pizza and Pasta!

Boulder, CO (June 28, 2010)- The Gluten Free Bistro is proud to announce seven new locations for our gluten-free pizza and pasta. Some of the finest Italian eateries are adding gluten-free favorites to their menus. Pasta Jays (www.pastajays.com) (Pearl St., Moab and Lone Tree locations) and Antica Roma (www.anticaroma.com) are now serving our fresh-style fettuccini and Laudisio (www.laudisio.com) now offers both our pizza and pasta! Additionally, Loveland will finally have a taste of our pizza at Arte Pizzeria (www.artepizzeria.com) and in Longmont 7 West (www.7westpizza.com) is serving our pizza and pasta. Now more places than ever to enjoy your favorite sauces and toppings in your favorite restaurants. Enjoy.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with organic, whole grain, gluten-free flours that provide protein, fiber, minerals and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat ^tm

The Gluten-Free Bistro’s Pizza Crust at Nick-N-Willy’s!

The Gluten-Free Bistro’s Pizza Crust at Nick-N-Willy’s!

Boulder, CO (September 18, 2009) — Nick-N-Willy’s Pizza (www.nicknwillys.com) located at 801 Pearl St. in Boulder is now offering The Gluten Free Bistro’s crust for their fabulous take-n-bake pizzas! Nick-N-Willy’s offers their famous Signature Pizzas; like the Aegean, Big Kahuna or the Magellan, along with the Ultimate Pizzas and Build Your Own selections. Their fresh ingredients and stone oven baking make Nick-N-Willy’s a favorite destination in Boulder for dining in, delivery, or take-n-bake!

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free pizza crusts available. After many years, they have perfected delicious, nutritious gluten-free products and are pleasing the palates of all who taste them. These products are truly nutritious and provide B vitamins, protein, fiber and minerals. The company's creators include two nutritionists and a self proclaimed "foodie" who grew up around everything made from scratch. Now, those with gluten intolerance and celiac disease can order a pizza in a trendy restaurant or pizzeria and have the same dining experience as everyone else. Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook and keep on top of the latest news or follow us on Twitter.

The Gluten Free Bistro’s Pizza Crust is Available in Radda Trattoria!

The Gluten Free Bistro’s Pizza Crust is Available in Radda Trattoria!

Boulder, CO (July 6, 2009) — Did you think the day would never come that you could enjoy a gluten-free, thin, rustic-style crust in a hip and cool restaurant? Well, those days are over, because Radda Trattoria of Boulder, CO has added to their Tuscan inspired menu a gluten-free crust made by The Gluten Free Bistro (www.TheGlutenFreeBistro.com). The Gluten Free Bistro is a local company that offers gluten-free  products to restaurants, schools and hospitals. Their products are created by a registered dietitian with a master’s degree in nutrition who is also gluten intolerant. The Gluten Free Bistro offers two styles of crust; the original-style or thicker crust and their Neapolitan-style or thinner crust. Both are gluten-free and free of other major allergens, however, the original-style crust does contain egg whites.  Radda Trattoria will be offering the thin style crust.

Barb Verson, COO of the The Gluten Free Bistro states, “We have been formulating these crusts for seven years and feel that the ingredients are both delicious and nutritious. Our ingredients provide the gluten-free consumer with B vitamins, iron, protein and fiber, which is not something other gluten-free products can claim.” Kelly McCallister, CFO, comments that, “The crusts are delicious and even non-gluten free consumers are telling us they taste as good as the real thing.” So, are you ready for a delicious pizza, topped with authentic Tuscan ingredients in a fantastic settting? Go to Radda Trattoria (www.RaddaTrattoria.com) located at 1265 Alpine Ave. in Boulder on Wednesday, July 8^th and be the first to enjoy!

The Gluten Free Bistro was founded by three gluten-intolerant locals that were dissatisfied with the gluten free pizza crusts available. After, formulating a delicious and nutritious gluten-free crust they started approaching restaurants with idea of offering it to their diners.  Now, those with gluten intolerance and celiac disease can order a pizza in a trendy restaurant and have the same dining experience as everyone else. Coming soon are more of The Gluten Free Bistro’s products in the Boulder and Denver areas. Call 720.329.3254 or visit www.The GlutenFreeBistro.com.