Gluten-Free Super Bowl Simplicity

Check out these three easy appetizer recipes:

Roasted Red Peppers and Italian Sausage

Prosciutto Wrapped Dates

Tandoori-Spiced Chicken Skewers

Roasted Red Peppers and Italian Sausage

Ingredients:

5 Italian Sausages

1 jar roasted red peppers

1/4 c stone ground mustard

1/4 c goat cheese, room temperature

Directions:

1. Cook the Italian Sausage until done, let rest.


2. Use a small cookie cutter, like the star one I used here, and cut 25 stars out of roasted red peppers.  [Save the remnants for the next recipe to follow]


3. Mix stone ground mustard and goat cheese together.  Put in a squeeze bottle or piping bag.


4. Cut sausages into 5 pieces per link.


5. Assemble: place sausage slice on plate, squirt a dollop of mustard goat cheese, top with red pepper star, insert toothpick, voila!

Prosciutto Wrapped Dates with Roasted Red Pepper Coulis

1/4 lb. thinly sliced proscuitto

24 pitted dates

1. Preheat oven to 350


2. Wrap each date with 1/3 a slice of prosciutto, slide a toothpick thru the middle


3. Place in oven for 10 minutes.


4. Place red pepper coulis (recipe to follow) on plate, then place prosciutto wrapped dates on top.  Enjoy!

Roasted Red Pepper Coulis

1 c roasted red peppers

2 cloves garlic

juice of 1 lemon

1 T olive oil

Puree all ingredients in blender.

Recipe recommendation:  Tandoori-Spiced Chicken from Cooking Light magazine.

This is a delicious recipe and is simple to do.  For a finger food, use chicken tenders, marinate chicken tenders beforehand, then skewer, then broil for 10 minutes.  The acids in the yogurt tenderize the chicken and the ginger adds so much flavor.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109607

Have a great Super Bowl!  I hope your team wins :)

Kelly

The Gluten Free Bistro- Fresh Gluten-Free Pizza Crust For You by Tina Turbin

Terrific gluten-free recipe using the GF Bistro crust is at your fingertips now!

I think we just died and went to “Pizza Heaven.” Take a look at these pictures, and you’ll see the kitchen at work testing The Gluten Free Bistro’s GF pizza crust.

The taste of this crust is light in texture yet hearty and healthy. I don’t know how they did it, but it’s good!

The whole grain vegan crust is artisan handmade, par baked and then frozen, packed on site.

The Gluten Free Bistro currently supplies these pizza crusts to Boulder- and Denver-area restaurants, enabling celiacs and gluten-sensitive individuals to dine in comfort and safety at local restaurants.

You can order online at www.theglutenfreebistro.com, and for a discount, enter www.glutenfreehelp.info

This company is a group effort involving three women with backgrounds in health, nutrition, and, as a result, food. Kelly, the only one to be diagnosed celiac after 15 years of severe symptoms, and her correct diagnosis changed her life.

Their products (they also have GF fettuccini) are unique for the combined interest of these women in nutrition. Each product not only provides flavor but also vitamins, minerals, protein, and fiber. They aim to help the celiac rebuild after deficiencies through their healthy product line.

The bistro’s flour blend is brown rice flour, buckwheat flour, sorghum flour, tapioca starch, organic coconut flour, and xanthan gum—in their proprietary blend, of course.



As a side note, the package suggests taking the frozen crust and topping it with your own topping and popping it in the oven at 400 degrees for 15 minutes.  We changed the recipe slightly since we’re not a restaurant, and we placed the frozen crust on the oven racks and  pre-baked the crust slightly for about seven minutes at 400 degrees. Then we loaded it up and popped it back in the oven on the pizza clay stone for about 15 minutes. The time really depends on how high you load the pizza and what toppings you use. See our recipe, images and details.

Read the full review and see images here http://www.glutenfreehelp.info/recipes/the-gluten-free-bistro-boulder-colorado/

Gluten-Free Cinnamon Carrot Bread

Gluten Free Cinnamon Carrot Bread 

Ingredients 
1 egg
1/4 cup melted butter
1 cup white sugar
1/2 cup cinnamon applesauce
2 carrots, peeled and finely grated
1.5 cups GF flour (Bistro Blend All Purpose GF Flour)
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
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, apple sauce and carrots. Mix well and set aside. In a separate bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice together. Add carrot 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.

When cooled, slice bread, drizzle with honey and enjoy with a hot cup of tea!

Bistro Blend Whole Grain All Purpose Flour can be purchased at www.theglutenfreebistro.com/products

The Gluten Free Bistro’s Whole Grain Gluten-Free Flour Blend-One of a Kind!

Boulder, CO (January 24, 2011) - The Gluten Free Bistro’s 76:22 Bistro Blend Flour is the first of its kind in the marketplace. This all purpose gluten-free blend consists of 76% whole grain flours and 22% starch. This ratio provides the nutrition that whole grains offer, like fiber, protein, minerals and B vitamins without the overwhelming presence of starches found in most gluten-free flour blends. The Bistro Blend is perfect for any recipe, both sweet and savory, that calls for all purpose flour, and can be substituted one for one in most cases. This amazing blend gives all your baked goods amazing texture and consistency. The Bistro Blend is void of most allergens (contains coconut flour) and is GMO-free.

Kelly McCallister, CFO and Head of National Sales and R&D for The Gluten Free Bistro states, “We have made everything with this flour from Tollhouse cookies to quick breads and it performs every time with great texture and flavor. Making your sweets and goodies with our 76:22 blend allows you to add a hidden nutritious element without compromise.”

The Bistro Blend is available now for sale on their website www.theglutenfreebistro.com and will be in retail locations Spring of 2011. For a full list of ingredients please visit their website.

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.

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

THIRD STREET CHAI BREAD WITH GINGER GLAZE

Third Street Chai Bread:

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¼ c Earth Balance, soy free, room temperature

¼ c organic canola oil

1 cup organic dark brown sugar

1 ½ c 80:20 Bistro Flour Blend

1 t ground cinnamon

¼ t nutmeg

1 t organic ginger powder

½ t ground cardamom

½ t baking soda

1 t gluten-free baking powder

¼ t xanthan gum

½ t salt

1 farm fresh egg

1/2 cup organic pureed pumpkin

3 T Third St. Chai Spicey Ginger Concentrate

½ t vanilla extract

Directions:

Preheat oven to 325.

Grease 10x4” loaf pan with 1 t of butter.

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

While creaming the butter, oil, sugar, sift the flour, spices, baking soda, baking powder, and salt, set aside.

Add the egg, Third St. Chai, & vanilla extract to the creamed mixture and mix until well incorporated. 

Add ¾ sifted flour mixture, until all is incorporated, and the batter is smooth.

Fold in drained, pumpkin puree & the rest of the flour mixture into the batter

Pour batter into loaf pan. 

Bake for 60 minutes, or until skewer inserted in the center comes out clean.

Small Muffins: 20-25 minutes

80:20 Bistro Blend All Purpose Flour is available for purchase at www.theglutenfreebistro.com

 Ginger Glaze:

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1 1/4 c organic confectioners' sugar

¼ c filtered water

1 T organic finely grated fresh ginger

½ t vanilla extract

1 t Madhava light agave nectar 

In a small sauce pan, place ginger and water and bring to a boil.  Reduce liquid down to 2 T, strain out grated ginger, and set aside to cool = ginger reduction

When cool, place confectioners’ sugar, 2 T of cooled ginger reduction, vanilla extract, Madhava agave nectar.  Mix well.

Super Bowl Pizza Recipe: Artichoke, Mushroom, Capers and Roasted GarlicPizza

1 12" GF pizza crust (Gluten Free Bistro)
3/4 cup pizza sauce
4 oz shredded mozzarella cheese
calamata olives
capers
marinated artichoke hearts
roasted garlic
1 portobello mushroom, thinly sliced and sauteed in butter for a few minutes
1 tbs fresh oregano, chopped

Top crust with marinara, cheese and toppings to your liking. Bake in 400° oven for 12-15 minutes, or until crust is cooked through and cheese is melted and bubbly. Enjoy!

The Gluten Free Bistro Expands Safe Dining Program in Cross-Contamination Prevention

Boulder, CO (January 3, 2010) - The Gluten Free Bistro Safe Dining Program has been growing right along with its restaurant partners. Since placement in their first restaurant, the company has implemented an on-site instructional for all staff members to prevent cross-contamination of their gluten-free products and for the safety of the consumer. The program has been instrumental in educating the staff on the importance of this issue. Printed materials with reminders are placed in key areas of the kitchen and The Gluten Free Bistro supplies all restaurant partners with a designated pizza wheel for cutting their gluten-free pizza.  Each tool has a green handle as a reminder to use it for gluten-free pizza only.

Kelly McCallister, CFO and Head of National Sales for The Gluten Free Bistro states, “This last step was really the key to insure our partners were following through with our training. Everyone is elated with their new designated gluten-free pizza tools and customers can feel more secure than ever about dining out and enjoying The Gluten Free Bistro’s products with confidence.”

Items that are made available for all Gluten Free Bistro Accounts:

1. Step by step process for recommended handling to avoid cross-contamination in restaurants in English and Spanish, laminated copy and copies in every box delivered.


2. On-site training for wait staff and kitchen staff by a Gluten Free Bistro Representative


3. Menu overview to designate all gluten-free items in house


4. Green handled pizza cutter to keep separated from wheat pizza cutters

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.

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