BBQ Brisket Pizza

My grandmother, born and raised in Alabama, made the best southern food while I was growing up.  While she was living in East Chicago, she owned a small restaurant that served biscuits and gravy, chicken & dumplin's, SOS, BBQ, & the like.  Many of these things that I miss being gluten-free.  But I do love me some southern food.  I found a gem for southern food in Denver:  Whole Foods in Denver [Hampden & Tamarac].  I was introduced to the glorious buffet of smoked meats by the GM, Louis Karp, there.  Smoked brisket, house made sausage, turkey, you name it.  I had to have some today.  You would not believe by the way that I am speaking to you that I typically eat vegetarian for most meals, but nothing can break me like BBQ.  The smokey, sweet, savory heaven...

I picked some up for dinner tonight.  Yes, a small taste of everything that they have.  I don't get down there often so I figured that I could freeze what we don't eat.

We made a BBQ Brisket Pizza.  So delicious!  The photo does not do it justice partially because of the camera and partially because we didn't wait to eat the pizza, sorry.  One of these days I will treat myself to a digital SLR so I can treat you to better pictures.

BBQ Brisket Pizza

1- 10" Gluten Free Bistro Pizza Crust

3 T Spicy BBQ Sauce [GF]

1/4 lb. Smoked Brisket

Thinly sliced onion [to taste]

1/2 lb Cordobes cheese, thinly sliced or shredded

preferred accoutrements:  cole slaw and a wedge salad

• preheat the oven to 400 degrees


• spread the sauce evenly


• spread chopped brisket, onions, then layer with cheese


• bake for 15 minutes [ovens may differ, so keep an eye on it]

It is easy and a crowd pleaser.

Order the pizza crust on line just freeze & have on hand:  http://www.theglutenfreebistro.com/products.html

To your health,

Kelly, Co-Founder of The Gluten Free Bistro

Gluten-free in Boulder, CO

Our Favorite GF Pizza Ideas

I am always looking for inspiration in the kitchen.  You would not believe how much pizza I have eaten in the past 4 months.  I would like to go on record to say that I have eaten our gluten free pizza crust almost every day for lunch since January 1, 2010.  I have lost 14 pounds too!  I believe it is because the pizza is whole grain and nutrient dense.  [I have been gf for about 6 years]

Places that I look for healthy, inspiring toppings for my gluten free pizza are...

REAL SIMPLE MAGAZINE:

http://bit.ly/c1hF6P

I love lots of veggies on my pizzas.  I think this pizza is fantastic!  [Real Simple]

Butternut Squash Pizza

Ingredients
1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta

COOKING LIGHT MAGAZINE:

http://bit.ly/cIW9X7

Grilled Veggie Pizza:

Ingredients:

My interpretation is a quick version of this.  I like to go to Whole Foods and pick up some grilled veggies from the prepared food section and some sliced provolone.  I rub the pizza crust with olive oil, spread the veggies out and place the slices of provolone on the top.  Cook for 16 minutes right on the rack at 400 degrees.

FOOD NETWORK:

http://bit.ly/cCWFt6

Hard to go wrong with any of the recipes from the Food Network.  I think that my TV is permanently stuck on this channel!

We would love to hear what you are putting on top of your Gluten Free Bistro's Gourmet Pizza Crust...

To your health,

Kelly, Co-Founder of The Gluten Free Bistro

Gluten-free in Boulder, CO

Apple Cinnamon Muffins with Bistro Flour Blend

My oldest sister, Lisa, recently broke her leg skiing at Eldora.  So, my other sister, Phanie, and I have been taking turns taking care of Lisa and her 2 children, while she heals.

Phanie's husband has been making waffles for the kids on the week days to motivate them out of bed.  The kids love the waffles!  Then it was my turn to get them ready for school.  I wasn't sure if I could compete with Nathan's waffles.  I came up with Apple Cinnamon Muffins...and tied for first with the waffles.

Apple Cinnamon Muffins

1/4 c butter, room temperature [or smart balance to be dairy free]

1/4 c vegetable oil

1 c light brown sugar

1 1/2 c Bistro Flour Blend

1 1/2  t ground cinnamon

1/2 t baking soda

1 t baking powder

1 egg

1 c applesauce

1/3 c finely diced granny smith apple [skin on or off]

Directions:

Preheat oven to 350.

In the bowl of an electric mixer, combine the butter, oil, & sugar.  Cream the mixture until smooth.

Sift the flour, spices, baking soda, baking powder, and set aside.

Add the egg to the creamed mixture and mix unitl incorporated, then fold in the applesauce.

Add the sifted flour mixture, about ½ c at a time, until all is incorporated, and the batter is smooth.

Fold in diced apples into the batter

Scoop into muffin tins.

Small Muffins: 20-25 minutes

Large Muffins: 30-35 minutes

To your health,

Kelly, Co-Founder of The Gluten Free Bistro

Gluten-free in Boulder, CO

Banana Bread Muffins: Never miss the gluten!

I PROMISE you won't miss the wheat in this recipe!  No one can ever tell when I make these to bring to a brunch that they do not have wheat flour in them.  In fact, my friend has owned a bakery for 25 years and is very pro-gluten.  He tried our banana muffin and said he would have never known the difference had we not told him.  Now that is a testimonial!

Finally, a whole grain, gluten free flour that is good for you and tastes great.

Banana Bread:

---

¼ c Butter, at room temperature

¼ c vegetable oil

1 cup dark brown sugar

1 ½ c Bistro Flour Blend

1 t ground cinnamon

¼ t nutmeg

½ t baking soda

1 t baking powder

½ t ginger powder

½ t salt

1 egg

1 cup very ripe bananas

[add a 1/3 cup of walnuts if you like]

Directions:

Preheat oven to 350.

Grease 8”x4”X2” loaf pan with 1 t of butter.

In the bowl of an electric mixer, combine the butter, oil, & sugar.  Cream the mixture until smooth.

Sift the flour, spices, baking soda, baking powder, and salt, set aside.

Add the egg to the creamed mixture and mix unitl incorporated.

Add the sifted flour mixture, about ½ c at a time, until all is incorporated, and the batter is smooth.

Fold in the bananas into the batter.

Pour batter into loaf pan.  For small muffins, I use a small ice cream scoop to portion them out.

Baking instructions:

Bake the loaf for 55-60 minutes at 350, or until skewer inserted in the center comes out clean.

or Small Muffins: 20-25 minutes

The Gluten Free Bistro

Office:  720.329.3254   TheGlutenFreeBistro.com

Delicious, Nutritious, & Gluten Free!

To your health,

Kelly, Co-Founder of The Gluten Free Bistro

Gluten-free in Boulder, CO

Healthy Pizza, yes please!

I am always looking for a great tasting,  good for me pizza toppings.  I think that this a great recipe for our gluten free pizza crust!  The arugula salad on top reminds me of how one of our favorite Boulder restaurants prepares our gf pizza crust:  Radda Trattoria.  Delicious!

Pear and Prosciutto Pizza with Arugula

Ingredients

• 2  teaspoons  olive oil


• 2  cups  vertically sliced Oso Sweet or other sweet onion


• 1  (12-ounce) prebaked pizza crust (such as The Gluten Free Bistro's Gourmet Pizza Crust)


• 1/2  cup  (2 ounces) shredded provolone cheese


• 1  medium pear, thinly sliced


• 2  ounces  prosciutto, cut into thin strips


• Dash of freshly ground black pepper


• 2  tablespoons  chopped walnuts, toasted


• 1 1/2  cups  baby arugula leaves


• 1  teaspoon  sherry vinegar

Preparation

1. Preheat oven to 400°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 400° for 15 minutes or until cheese melts, on a pizza stone or directly on the rack. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Sites mentioned in this article:

Purchase The Gluten Free Bistro's Gourmet Pizza Crust on line:

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

http://www.raddatrattoria.com/

Recipe from Cooking Light Magazine, made changes to the recipe for cooking temperature and time.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1963974

Tips for Success with the Bistro Flour Blend

The Gluten Free Bistro was born due to the lack of delicious, nutritious, gluten free, and as close to whole wheat/whole grain products available in the market. The Bistro Flour Blend was formulated by 2 nutritionist and a foodie so you know it is great tasting and good for you.

The Bistro Blend has been intentionally formulated to be easily substituted for all purpose flour in most recipes.  Please feel free to contact us thru our website/facebook with any questions.

Our Bistro Blend Flour is void of most allergens (contains coconut flour) &

contains protein, fiber, b vitamins, calcium and iron.

Non-GMO & Whole Grain

TIPS for SUCCESS:

• Substitute the Bistro Blend Flour for All Purpose Flour in recipe at a ratio of 1 to 1.


• The consistency of the batter/dough should appear to be the same.  If it appears to be drier than you normally notice, feel free to add more of the liquid, a little at a time.  I have added almost 50% more liquid to some recipes.


• For cook time go slow and low. Reduce temperature in recipe by 25 degrees and increase bake time by 10-15 minutes. For brownies, muffins & quick breads, we highly suggest using a toothpick and test until it comes out clean.


• Recommended for cookies, brownies, muffins, & quickbreads.


• I also have used it to thicken stews and make roux.  Fantastic!

 

Bistro Blend Flour:  our proprietary gluten free blend contains: eco-farmed brown rice flour, whole grain sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum

Give us feedback!

To your health,

Kelly, Co-Founder of The Gluten Free Bistro

Gluten-free in Boulder, CO