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