July 4th Gluten-Free Style!

We rolled out the Gluten-Free Red, White and Blue for this year's celebration! Enjoy!

 Gluten-Free Flag Pizza

This is made with our dough ball available at Whole Foods Market Boulder, Tamarac and Superior Locations.

Fun to do with kids! I did this with my son.

Remove dough ball from the freezer and place in the refrigerator in the morning for use that evening. Our dough ball takes about 6 hours to defrost. Or defrost in microwave on defrost setting for 5-6 mintues. If the dough ball was purchased from prepared food area just keep refrigerated until ready for use.

• Preheat oven to 400 degrees


• Remove defrosted dough from refrigerator


• Liberally oil your hands, rolling pin, and baking tray prior to rolling out pizza crust. Pick up dough ball with oiled hands and allow dough ball to be coated in oil from your hands.


• Place on baking tray and roll out with oiled pin into a flag shape.


• Then allow the rolled out pizza rise for 10 minutes.


• Place in oven and  par bake for 6 minutes at 400 degrees.


• Remove crust from oven and add pizza sauce to the entire crust. Then add stripes with sliced string cheese (mine were not thin enough and spread into one another so slice really thin) or goat cheese crumbles, and put olive tempanade in the square for under the stars. Place chopped onions over tempanade for stars. 


•   Bake for 12-15 minutes 

Celebrate the 4th Gluten-Free Style!

Now for Desserts:

Strawberry Gluten-Free Summer Cake

Ingredients

24 oz organic fresh or frozen strawberries (if frozen, thawed)

1-2 tsp sugar (optional)

4 whole eggs (can be substituted for 6 large egg whites)

1/4 cup rice milk

1 Tbsp gluten-free vanilla extract

2 ¼ cup Bistro Blend All Purpose GF Flour

1 ¾ cup sugar

4 tsp baking powder

1 tsp salt (optional)

12 Tpsp unsalted butter (1 ½ sticks), softened (not melted)

 Instructions

1. For fresh organic strawberries wash and slice and set aside. For frozen pour into a strainer and let the strawberries strain into a bowl.

2. Place strawberries in a food processor or blender and puree.

3. Reserve ¾ cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired.

4. Preheat oven to 325 degrees and prepare two 8 inch pans: butter the inside and use gluten-free Bistro Blend flour to coat both pans.

5. In a medium bowl, combine puree, rice milk, eggs, vanilla and mix with a fork until well blended. In another bowl add bistro blend flour, sugar, baking powder and salt. Mix with a hand mixer on slow speed and add butter slowly. Mix until combined and resembling moist crumbs.

6. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.

7. Bake for about 35-40 minutes or until a toothpick inserted in the center comes clean. Time will vary with each oven. Let the cakes rest in pan for 10 minutes and turn onto wire racks to cool completely, about 2 hours.

8. Use 1/4 of the frosting around the edges of the first cake. Use the left over strawberry puree for the middle of the cake. Add the second cake on top and spread the rest of the frosting evenly around both cakes. Top with fresh strawberries.

Yields: 12 servings

Estimated time: 40 minutes

 Frosting

8 oz cream cheese (no need to soften)

5 Tbsp butter, softened

2 tsp vanilla

2 1/2 cups powdered sugar

To make the frosting:

1. In a medium size bowl add the cream cheese, butter and vanilla. Blend on med-high speed for 1-2 mins.

2. Add the powdered sugar to the bowl in batches, beating on low until just combined and then beating on high until desired consistency is reached.

For a stiffer icing, add more powdered sugar.

Gluten Free and Dairy Free Rhubarb Upside Down Cake

 Rhubarb: 

 

Enjoy your weekend!

1 lb fresh rhubarb

½ c coconut sugar (can sub white sugar)

earth balance or margarine to coat pan

Cake:

¾ c earth balance or margarine, room temperature

2/3 c coconut sugar (can sub white sugar)

1 ½ c Bistro Blend

1 ½ t baking powder

1 organic orange, zest and juice

2 large eggs

1 c soy sour cream

•  Preheat oven to 350


• Coat a 9 inch cake pan with earth balance or margarine, set aside


• Slice rhubarb with a sharp knife at a sharp angle


• Mix rhubarb and ½ c coconut sugar in a bowl and set aside

Cake:

• Sift together Bistro Blend & baking powder in a separate bowl


• In a mixer, cream together 2/3 c coconut sugar ¾ c earth balance, until pale and fluffy


• Add eggs, orange zest and juice of one orange to sugar and earth balance


• Remove from mixer stand


• Add ½ of flour/baking powder mixture to wet ingredients, fold with spatula


• Add ½ c of soy sour cream, fold with spatula


• Add rest of flour mixture, fold again


• Add rest of sour cream, fold again


• Fold ingredients until just barely incorporated, do not over mix

Build the upside down cake:

• Layer the rhubarb and sugar mixture in the pan to fully cover the bottom, pour cake mixture over rhubarb in pan


• Bake for 60 minutes


• Remove from oven, let rest for 15 minutes, then rim pan with a butter knife to loosen


• Place a platter on top of the cake pan and invert in one quick motion


• Remove cake pan

Bistro Blend All Purpose Whole Grain Non-GMO Flour is available through our site for purchase. www.theglutenfreebistro.com

The Gluten Free Bistro's Fettuccine with Pesto, Roasted Tomatoes andShrimp

Serves 2 

Ingredients

1 package The Gluten Free Bistro's Fettuccine (6 oz)

1/2 lb raw shrimp

1 tbs mixed fresh herbs (chopped)

1.5 tbs olive oil or butter

salt and pepper

1/2 cup roasted tomatoes (recipe follows)

1/2 cup store bought pesto

parmesan cheese (optional)

Directions

Heat olive oil in skillet over medium heat. Add herbs and shrimp. Saute shrimp until pink and cooked through. Season with salt and pepper. Set aside. 

Boil pasta according to package directions. Drain pasta and place in large bowl. Toss gently with pesto and roasted tomatoes. Top with shrimp and parmesan cheese. Season with pepper and serve immediately. Enjoy!

Our pasta can been found at Whole Foods Boulder and Tamarac Locations and Alfalfa's Market

 

How to slow roast tomatoes (from Smitten Kitchen)

Cherry, grape or small Roma tomatoes

Whole gloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along. Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever.

The Gluten Free Bistro's "Thin Mint" Girl Scout Cookie

We wanted to give a Girl Scout cookie a try with our fabulous Bistro Blend All Purpose GF Flour. We made these gluten, corn, egg and soy-free. We found we had to use butter to make the outer coating work.

Ingredients:

1/4 cup shortening 

1/4 cup earth balance original 

1/4 tsp of salt

1 cup of white sugar

1 egg OR 1 tsp of flax meal whisked with 3 tsp of warm water (whisk and set aside- use in place of egg)

1 1/4 cups *Bistro Blend All Purpose GF Flour (our whole grain, non-GMO flour can be purchased at www.theglutenfreebistro.com)

1/2 tsp of mint extract

1/2 cup of unsweetened cocoa powder

4-5 squares of semisweet chocolate (chopped)

1/4 cup of butter

1/4 tsp mint extract

*One cup of Bistro Blend All Purpose Flour contains 12 gms of protein, 12 gms of fiber, B vitamins, minerals and antioxidants.

Directions:

1. In a small bowl mix gluten free flour, cocoa and salt. Cream the earth balance, shortening and sugar in mixer.  Add flax meal mixture (or egg) and mint extract. Slowly add in flour mixture. The dough may be coarse,  gather all extra crumbles together & form a ball.    

Place ball on parchment paper, and roll into a log.  Wrap the log with the parchment paper and put in the regrigeratior. Refigerate dough for 4 hours. ) 

2. Preheat oven to 350°F. Once dough is chilled,  slice off thin rounds, about 1/4 inches thick. Place on parchment lined baking sheet and bake for 10 to 12 minutes. Remove from oven and let cool on wire rack. (makes between 2 and 4 dozen cookies. 

3. Once cool, melt semi-sweet chocolate and butter and remaining mint extract in a pan. Be careful not to burn. Whisk mixture until creamy and remove from heat. Place cookie face side down in chocolate, flip with a fork, immerse the bottom and sides in chocolate. If chocolate is too thick, add a tiny bit of shortening to help thin out. If chocolate starts to harden, re-warm. Place cookies on wax paper or foil to dry/harden. Enjoy! 

The Gluten Free Bistro's Grilled Thai Chicken Pizza

Ingredients:

1 12"  pizza crust by  The Gluten Free Bistro (www.theglutenfreebistro.com)
1 TB olive oil
5 ounces cooked, chopped or shredded chicken
3 scallions, chopped
1 medium carrot, cut in fine julienne strips
1 red bell pepper, sliced
1  fresh jalapeno pepper, diced
2 -3 tablespoon fresh cilantro, chopped
1/2 cup shredded Mozzarella
large handful of bean sprouts
1/2 cup Simply Boulder Coconut Peanut sauce, plus more for drizzling (http://www.simplyboulder.com/index.html)


Directions

Brush olive oil on both sides of frozen pizza crust. Grill over medium-low heat (about 500-600°F) for about 2 minutes (one side only). Remove from grill. Top pizza crust with Coconut Peanut sauce, shredded cheese, chicken, bean sprouts, scallions, carrots, both peppers and 1/2 of the cilantro.

Lower heat. Grill pizza directly on grates for about 7 minutes to 10 minutes, watching carefully that crust does not burn. Crust should be crispy and cheese should be melted and starting to bubble. Vegetables will be slightly cooked but still crunchy and fresh!

Remove from grill and top with remaining cilantro and drizzle extra peanut sauce on top! Enjoy!

Gluten Free Bistro's Oatmeal Blueberry Muffins

Makes 12-15 muffins

• 1 1/4 cups Bistro Blend GF flour 


• 1 1/4 cups certified gluten free oats


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 tsp cinnamon


• 1 cup unsweetened applesauce


• 1/2 cup low-fat buttermilk (if you do not have buttermilk, use 1/2 cup milk with 1 tsp cider vinegar added to the milk). 


• 1/2 cup firmly packed brown sugar


• 2 tbsp canola oil


• 1 large egg, lightly beaten


• 3/4 cup to 1 cup fresh blueberries

Preheat oven to 350 degrees.

Line a 12 cup muffin tin with paper liners.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for ~20-22 minutes or until toothpick inserted in muffin comes out clean.

To  purchase our Whole Grain GF Bistro Blend All Purpose Flour please visit www.theglutenfreebistro.com