GF Butternut Squash and Carmelized Onion Tart

Sweet or Savory Pie Crust 

(make ahead and freeze)

Ingredients 

1 cup Gluten Free Bistro All Purpose Bistro Blend Flour (www.theglutenfreebistro.com)

1/2 cup sweet rice flour

1 tbs sugar (savory pie crust) or 2.5 tbs sugar (sweet pie crust)

8 tbs unsalted butter

1 egg

2 tbs ice water



In a food processor or  bowl of a standing mixer, mix dry ingredients. Cut in butter until mixture resembles a coarse meal. Add egg and ice water until dough starts to form together. Remove from bowl and form into a ball. Place between two sheets of parchment paper and flatten to about a 5" disk. Refrigerate for about 15-30 minutes.

Roll out chilled dough into a 10" circle or rectangle (depending on the shape of your pie/tart dish). Transfer to pie plate and remove wax paper.  Finish edges.



To Freeze: Wrap pie crust tightly in plastic wrap and freeze until ready to use.

When ready to use: remove from freezer and let sit at room temperature for about 10 minutes. Fill with your favorite ingredients and bake according to pie/quiche/tart recipe.

Gluten Free Butternut Squash and Caramelized Onion Tart

1 small butternut squash (about one pound)

2 tablespoons olive oil

1 to 2 tablespoons butter (if you have only non-stick pan, the smaller amount will do)

1 large onion, halved and thinly sliced in half-moons

1 teaspoon salt

Pinch of sugar

1/2 teaspoon cayenne pepper or red chile powder, or to taste

1 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits

1 1/2 teaspoons chopped fresh sage leaves

1 Gluten Free Bistro savory pie crust



Instructions:





1. Make pie crust or remove from freezer when ready to use.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne/red chile powder

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble tart. Spread squash, onions, cheese and herb mixture over the dough.





6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes. Serve hot, warm or at room temperature. Serves 4-5.





Recipe inspired by Smitten Kitchen.

Minny's Chocolate Pie Gluten-Free

This recipe was inspired by  Minny's famous chocolate pie from "The Help". Rumor has it, over 50 chocolate pies were made during the filming of the movie.  The original recipe can be found at Food and Wine. http://www.foodandwine.com/recipes/minnys-chocolate-pie

Gluten Free Bistro's Pie Crust:

1 cup Gluten Free Bistro All Purpose Flour (www.theglutenfreebistro.com)

1/2 cup sweet rice flour

8 tbs unsalted butter

2.5 tbs sugar

1 egg

2 tbs ice water



Chocolate Filling:

1 1/2 cups sugar

3 tablespoons unsweetened cocoa powder

4 tablespoons unsalted butter, melted

2 large eggs, beaten

3/4 cup evaporated milk

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Whipped cream, for serving



Pie Crust:

In a food processor or  bowl of a standing mixer, mix dry ingredients. Cut in butter until mixture resembles a coarse meal. Add egg and ice water until dough starts to form together. Remove from bowl and form into a ball. Place between two sheets of parchment paper and flatten to about a 5" disk. Refrigerate for about 15-30 minutes.

Roll out chilled dough into a 10" circle. Transfer to pie plate and remove wax paper.  Finish edges.

**(if you have extra pie crust roll out and cut into shapes with cookie cutters.  Sprinkle with cinnamon and sugar, bake for about 10
minutes. Use this for decoration)



Chocolate Filling:

In a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth

Pour the filling into the pie shell and bake for 45- 50 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer
the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

GF Coconut-Pistachio Biscotti

Yield   Makes 2 dozen

Ingredients

• 1 cup Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)


• 1 cup stone-ground yellow cornmeal


• 1/2 cup unsweetened shredded coconut


• 1/2 tsp baking powder


• 1/2 tsp coarse salt


• 2 large eggs


• 3/4 cup granulated cane sugar


• 6 Tbsp extra-virgin olive oil


•  1 Tbsp finely grated lemon zest


•  1 cup dried cherries


• 1 cup shelled pistachios

Directions

1. Heat oven to 350 (or 325 at altitude) degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.


2. In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.


3. Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes (35 for altitude). Transfer to a wire rack and reduce oven to 325 (300 for altitude) degrees.


4. Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes (18 for altitude). Let cool completely.

Cook's Note

Biscotti can be stored in an airtight container up to two weeks.

Original Recipe: http://www.wholeliving.com/210926/coconut-pistachio-biscotti

Gluten-Free Holiday Gingerbread Cookies!

This recipe was passed down from my mom. She received it at a holiday event in 1981. The only change I made was substituting regular wheat flour for delicious and healthy gluten-free flour!

Hope you enjoy!

 Ingredients

1 cup sugar

1 cup butter (soft/room temperature)

1 egg

1 cup buttermilk

1 cup molasses

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

3 tsp baking soda

5 1/2 cups Bistro Blend GF flour



In a mixer, cream together the sugar and butter. Now add the buttermilk, egg, and molasses, mix until well combined. In a separate bowl add dry ingredients together and slowly add these to the wet. Mix on low speed until well combined. Dough will be sticky (you can get your hands a little bit wet to work with the dough at this point).



Remove dough from mixing bowl and separate dough into two balls and place each between  two pieces of parchment paper. Refrigerate dough for 4 hours or overnight, before rolling out.



To roll out: flatten dough ball slightly and roll between the two pieces of parchment paper. Roll to approx 1/4" thick. Remove top layer of paper and cut out shapes using metal cookie cutters. Slowly peel cut
dough from parchment and place on a parchment/Silpat lined cookie sheet. Continue until all dough has ben rolled and cut.



Bake cookies at 350° for 10-12minutes. Cool completely and then decorate with icing!



** gluten free cookie dough can be very sticky. It's necessary to work slowly and always use parchment paper**

Gluten Free Simple ‘Rye’ Bread [Bread Machine or Convection Baking]

Dry Ingredients:

2.5 c Bistro Blend

1 t salt

3T sugar

1 pack of yeast

1T caraway seeds

1 t ground caraway

Wet Ingredients:

13/4 c warm water

1 T oil [olive or canola]

2 eggs

Directions for bread machine:

1. Whisk together the dry ingredients in a separate bowl.


2. Place all wet ingredients in bread machine chamber.


3. Place all dry ingredients on top of the wet in the bread machine chamber.


4. About 10 minutes into the mix cycle, open machine and use a spatula to scrap down any excess flour from the sides of the baking chamber, to fully incorporate the flour.


5. For the Cuisinart CBK 200 Bread Machine, the settings are: [9]Gluten Free, 1.5 lb, medium crust.  Which correlates to: 23 minute mix, 48 minute rise, 80 minute bake.

Directions for convection oven:

1. Do items 1-3 above in mixer bowl.


2. Mix with paddle attachment on medium speed.


3. Place mixture in a buttered bread pan [8x4x4]


4. Place bread in oven, then turn on oven to 325 on convection.


5. Bake for 80 minutes.

See www.theglutenfreebistro.com/blog/ for more great recipes

Black Bean Chili and GF Corn Bread

Meatless Monday: Black Bean Chili and Corn Bread….Yeah, Crockpot Season!

Corn Bread

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Prep Time: 15 minutes

Cook Time: 35-45 minutes

Ingredients:

1 cup Bistro Blend Flour (available for purchase www.theglutenfreebistro.com)

1 cup corn flour

¼ cup sugar

4 t baking powder

1 t kosher salt

3/4 c unsweetened apple sauce

1 c light coconut milk

2 eggs

¼ c coconut oil

Directions:

Preheat oven to 425

Grease a 9” square pan with coconut oil

Mix dry ingredients together

Using a pastry cutter or 2 knives, cut in the coconut oil into the dry ingredients

Mix wet ingredients together in a separate bowl, then add to the dry ingredients

Pour into a greased 9” square pan

Bake for 425 for 35-45 minutes, or until toothpick comes out clean



Black Bean Chili

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1-26 oz package chopped tomatoes

1 c veggie broth

1 T tomato paste

1 c black beans, cooked

3 carrots, chopped

1 potato, chopped

1 medium sweet onion, chopped

½ green pepper, chopped

3 cloves garlic, diced

2 T chili powder

1 t fennel seed

2 t paprika

1 t cayenne pepper

dash salt & pepper

Put all ingredients in crockpot, low for 3 hours

GF Butternut Chili

This recipe is delish for a fall day.  Very autumnal, and butternut is on sale at almost every market right now!

Gluten-free, Vegetarian, & Vegan

Link for our Dinner Roll Recipe =>http://www.theglutenfreebistro.com/blog/easy-dinner-rolls-and-breadsticks-made-with-bistro-dough-ball/

Ingredients:

2 T olive oil

1 large onion chopped

4 cloves of garlic, diced

2 ½ c butternut squash, ½ inch diced and
peeled

3 T chili powder

1 t whole cumin seed

¼ t cayenne [optional]

1 t turmeric

2 – 15 oz cans of black beans

3 c vegetable broth

1 – 28 oz can of diced tomatoes with juice

2 c chopped kale

salt and fresh cracked pepper



Directions:

1. Heat oil in large soup pot on medium heat, add onions and garlic and sauté until onions become translucent


2. Add butternut squash, chili powder, cumin, cayenne, and turmeric, stir and cook for 3 minutes


3. Add beans, broth, and tomatoes


4. Bring to boil


5. Reduce to medium-low heat and simmer for 30 minutes or until butternut is tender and delicious


6. Salt and pepper to taste


7. Add kale, cook for 5 minutes


8. Ladle into soup bowls and enjoy with dinner rolls made with the Gluten Free Bistro’s Dough (http://www.theglutenfreebistro.com/blog/easy-dinner-rolls-and-breadsticks-made-with-bistro-dough-ball/)


9. Makes 8 healthy bowls of chili

Mini GF Muffin Pan Pizzas

Your muffin pan is not just for cupcakes anymore! Everyone will love these mini pizza appetizers using The Gluten Free Bistro's dough ball.

 Ingredients

1-2 gluten-free dough balls by The Gluten Free Bistro (find us www.theglutenfreebistro.com)

Olive oil, for muffin pan and hands

1 can gluten-free pizza sauce

1/2 cup shredded mozzarella

1/2 cup diced pepperoni

1-2 leaves of fresh basil

Directions
Preheat oven to 400 degrees. Lightly brush 12-24 mini muffin cups with olive oil. Fill each muffin cup with 1/2 ounce with gluten-free dough, gently pressing dough into bottom and sides of cup. If the dough become sticky while pressing use more olive oil. Par bake for 6 minutes and remove from oven to top.
Sprinkle each dough cup with 1/2-teaspoon tomato sauce and top with cheese and pepperoni. Or use any desired toppings.
Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

These mini gluten-free appetizers will be a hit with adults and kids at any event!!!

GF Brutti Ma Buoni Cookies- Ugly but Good

Thanks to one of our Bistro fans, I was introduced to this recipe, which can also be found at the link below.  They were a hit at the get-together I went to last night.  The cinnamon makes this a
great option for gluten-free holiday cookies.

Our fan said: In Italy celiac is quite common and Italians are tested for it. I've found quite a few recipes that use buckwheat and or almond flour. We were in Italy last month and  I could get these cookies almost anywhere. They're called "Brutti Ma Buoni" - ugly but good. The cookies are really delicious and easy to make. Plus they keep a long time. Would you consider making them?

Although we won’t be going to production on these, I thought that all of the rest of you would enjoy an introduction to this delicious cookie. Thank you, Elsie L.!  I love these too.  They remind me of the Ricciarelli cookies that I had when I was in Italy!  Yummmmm!



Brutti ma Buoni: Translation Ugly But Good Cookies

By Mario Batali

Prep Time:15 min

Cook Time:40 min

Serves: 2 pounds of cookies

Ingredients

1 pound sliced almonds, lightly toasted

2 1/2 cups granulated sugar

7 large egg whites

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

Butter and sugar for greasing the cookie sheet

Directions

Preheat the oven to 300 degrees F.

In a medium-sized mixing bowl or the bowl of electric stand mixture fitted with a whisk attachment, begin whisking the eggs to eventually form glossy, medium-hard peaks. Once the egg whites are foamy, begin slowly adding the sugar to the mixture, then the vanilla and cinnamon. When the eggs form glossy, medium-hard peaks, use a spatula to gently fold in the almonds.

Using a tablespoon, gently dollop the cookie mixture onto the prepared baking pan, leaving a 1-inch space around the individual cookies on all sides. Place in the oven and bake for 30 minutes.
Remove the cookies from the oven and turn the oven to 250 degrees F. When the oven comes to temperature, place the cookies back in the oven and bake for another 10 minutes. Remove from the oven and let cool to room temperature.



http://www.foodnetwork.com/recipes/mario-batali/ugly-but-good-cookies-brutti-ma-buoni-recipe2/index.html

Pumpkin Breakfast Shake

Ingredients

1 cup canned organic pumpkin

1 cup coconut milk

1 frozen banana (or use ice)

1 teaspoon GF vanilla

2 teaspoons of local honey

1 scoop of plain or vanilla whey protein powder

Garnish with a thick orange slice for some vitamin C

-
Add everything to a blender and blend for two minutes.



Halloween Gluten-Free Pancakes

A pancake recipe suitable for Sunday’s year round. These are perfect for those who like fluffy, flavorful, not to thin pancakes for the whole family. Go
to The Gluten Free Bistro Blog for our pancake recipe.

http://www.theglutenfreebistro.com/blog/fall-pumpkin-pancakes-gf-and-dairy-free/

GF DF Portuguese Orange Olive Oil Cake

(adapted from David Leite)

Ingredients

4-5 Large Navel Oranges

3 1/2 cups Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)

1 1/2 tsp baking powder

1 3/4 tsp kosher salt

5 large eggs

3 cups granulated sugar

1 1/2 cups mild extra virgin olive oil

Confectioner's sugar for sprinkling



Directions:

Preheat oven 325 degrees. Coat a 12-C bundt pan with oil, dust with Bistro Blend flour and set aside.

Finely grate the zest of 3 oranges, then squeeze 4-5 of them to get 1 1/2 cups of juice.

Whisk together the flour, baking powder and salt in a large bowl and set aside.

In the bowl of a stand mixer fitted with a paddle, beat the eggs on medium-high speed until well combined, about 1 minute.

Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes.

On low speed, alternate adding the flour mixture and oil, starting and ending with the flour and beat until just a few wisps of the flour remain.

Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.

Pour the batter into the prepared pan and bake until the a toothpick comes out with a few moist crumbs about 1 1/4 to 1 1/2 hours. If the top is browning too much cover lightly with foil.

Transfer to wire rack and cool in bundt pan for 15 minutes.

Turn the cake out onto the rack and cool completely, then place in a covered cake stand and let sit overnight.

Just before serving sprinkle with powdered sugar.

Tips: Be sure and use a light colored bundt pan. A darker one will turn the cake an unpleasant brown color. Since this cake gets better with age, don't even think about taking a bite until the day after you make it.

Gluten-Free Dairy-Free Carrot Cake

For Cake:

3 cups Gluten Free Bistro All Purpose Flour (available at www.theglutenfreebistro.com)

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2  teaspoon cinnamon

1 cup honey

1/4 cup molasses

3 cups raw carrots and some zucchini
if on hand

4 eggs

1/2 cup oil (olive is nice)

1 cup apple sauce

handful+ raisins



For Frosting:

3-5 tablespoons coconut oil
and/or butter

powdered sugar

coconut flakes



For Cake:

Sift powder ingredients, and mix together.  Separately mix wet ingredients mix well.  I always beat eggs first. Add wet to dry ingredients and mix.  Add raisins last mix with big spoon.  Grease 9x 13 cake pan and flour cake pan.  Add cake batter to pan in oven @ 325 for over an hour until a toothpick inserted in the center comes out clean.



For Frosting:

In a bowl add solid coconut oil and/or butter add
powdered sugar until mixture is consistency of frosting. ONCE CAKE IS
COOL, frost cake.

Thanks to Laeh Benyamin for submitting this awesome recipe!

Gluten-Free Halloween Pizzas - Ghost, Pumpkin, Skeleton

This project is easy and fun! Make any spooky pizza with our Dough Ball!

someone sliced a piece off my ghost before I got a pic!

• When shaping the dough into your favorite spooky shape use lots of olive oil when handling the dough and oil the baking pan you are creating the shape on. Do not try to create the shape and then move onto a baking sheet.


• It is best to use the dough right out the refrigerator when it is still cold.


• Shape the dough and then allow to rise for 10 minutes at room temperature.


• After par baking for 6 minutes at 400 degrees top your pizza.

 
• I used shredded cheddar for an orange look on my pumpkin and shredded mozzzarella for a white look on the ghost and skull.


• Olives make great eyes, teeth and nose for the skull and eyes for the ghost.


• Yellow peppers cut into triangles were great for the pumpkin's eyes and nose and then I used the same yellow pepper to cut out a mouth as well. I used a the stem from the top of the yellow pepper for the pumpkin pizza's stem and just tucked it underneath.

 
• Bake pizzas either right on the rack for a crispier bottom or you can leave them on the baking sheets. Bake at 400 degrees for 15 minutes.

Happy Halloween!

Gluten-Free Pumpernickel Bread [Bread Machine] Dairy-Free

This is absolutely delish....truly authentic.

Pumpernickel was my favorite gluten filled bread, so
I had to find a way to recreate it.  Here it is, in all of its glory!
If you do not have a bread machine for this, see step 5 for the breakdown of mix/rise/bake.

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Dry Ingredients:

3 c Bistro Blend

1 t salt

1 pack of yeast

3 T cocoa

1 t freshly ground caraway



Wet Ingredients:

2 c warm water

3 t olive oil

3 t maple agave

½ t lemon juice

2 eggs + 1 egg white

1/3 c molasses



Directions:

1. Whisk  together the dry ingredients in a separate bowl.


2. Whisk eggs in a separate bowl.


3. Place all wet ingredients in bread machine chamber.


4. Place all dry ingredients on top of the wet in the bread machine chamber.


5. For the Cuisinart CBK 200 Bread Machine, the settings are: [9]Gluten Free, 1.5
   lb, medium crust.  Which correlates to: 23 minute mix, 48 minute
   rise, 80 minute bake.


6. Towards the end of the mix cycle, open machine and use a spatula to scrap down any
   excess flour from the sides of the baking chamber, to fully incorporate
   the flour.


7. Then, let the bread machine take care of the rest.

Bistro Blend can be purchased
online at: http://www.theglutenfreebistro.com/product/flour/

#GF Zucchini Bread 2012

Preheat your oven to 350ºF. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

Ingredients

1 1/2Bistro Blend All Purpose Flour (available at www.theglutenfreebistro.com)

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1 cup brown sugar

1/3 cup light olive oil or coconut oil

2 free-range organic egg whites, beaten or eggre placer (1/4 cup liquid)

1/4 cup coconut milk

1 teaspoon fresh lemon or orange juice

1 tablespoon bourbon vanilla

Option: 1/3 cup chopped walnuts or pecans



Instructions: Press the grated zucchini with a paper towel to remove as much> moisture as you can. After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the Bistro Blend Flour, baking powder, baking soda, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.  Add a few shredded zucchini strands to the top. Bake in the center of a preheated oven until the top
is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This takes 55 minutes.  Test with a thin sharp knife or  a wooden pick- either should emerge with no crumbs or batter.

Yield: 1 9-inch loaf

Adapted from www.theglutenfreegoddess.blogspot.com/

GF Vanilla Chocolate Chip Cupcakes with Chocolate Frosting

Gluten-free Vanilla Cupcakes (dairy-free)

1 cup granulated sugar

2 large eggs

1 1/4 cups Bistro Blend All Purpose Flour (available at www.theglutenfreebistro.com)

1/4 tsp  salt

1 1/2 tsp baking powder

1/2 cup coconut oil-melt to make a liquid (or other vegetable oil)

1/2 cup coconut milk

1 tsp pure vanilla extract

1/2 cup chocolate chips- dairy-free (optional)

Prepared frosting (or make your own)

Preheat oven to 350 F. Position rack in center of oven. Place cupcake baking liners in a 12-cupcake baking pan. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, oil, milk, chocolate chips and vanilla; beat at medium speed for one minute. Pour batter into prepared pan. Place in center of oven and bake for about 26-27 minutes or until center springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for
five minutes. Remove cupcakes from pan onto rack and cool completely before icing. Top with your favorite frosting and sprinkles!

Gluten-Free Tail Gate Pizza Ideas

The Gluten Free Bistro’s Grilled Pizza Ideas:

Ready in 10 minutes!!!

Pick up a pizza crust by The Gluten Free Bistro at your local store (see our site
for locations www.theglutenfreebistro.com/findus)

Top the crust while it is frozen. Here are some great topping ideas:

• Green Chili & Jack: Mark Schlereth’s ‘Stinking Good’ Green Chili Sauce & shredded Monterey Jack Cheese


• Sage & Tomato: fresh chopped sage, sliced tomatoes, shredded fontina cheese, olive oil base


• Proscuitto & Lemon: thinly sliced lemon with rind, proscuitto, red onion, havarti cheese, olive oil base (image)


• Margherita: Muir Glen Organic Pizza Sauce, mozzeralla, sliced tomatoes, and fresh basil when it comes off the grill.

Grilling instructions:  It’s simple!
Preheat grill on med-low heat, place topped frozen pizza on grill, close top and cook for 7-8 minutes and serve.





Check out more great game-time recipes in the GF Pizza catagory on our blog. Even a football shaped pizza!

The Gluten Free Bistro is Raising Awareness with Faces of Gluten-Free Campaign

Boulder, CO (September 10, 2012) –The Gluten Free Bistro is raising awareness with a white board and a camera at all their demos and promotional events this year.  This easy and fun campaign is about collecting fellow gluten-freers images on location while holding a white
board with their message. If you are unable to attend demos, get out your white boards, a piece of cardboard, or just a plain old piece of paper and share your story and take picture. Send all images to info@theglutenfreebistro.com and follow The Gluten Free Bistro’s Famous Pizza Crust on Facebook to see your picture posted.

When their goal of 1,000 images is achieved a donation will be made to Gluten Intolerance Group of North America® (www.gluten.net). The mission of the Gluten Intolerance Group of North America® is to support those with gluten intolerances and celiac disease, through consumer and industry services and programs that positively promote healthy lives. Barb Verson, C.N, COO for The Gluten Free Bistro states, “We love hearing everyone’s gluten-free journey, from the newly diagnosed to the long-time sufferers. Write your words of wisdom or years gluten-free on a white board or other medium and just hold the board and have your picture taken. Send your image to us and help achieve our goal of 1,000 images from all over the world!”


Barb Verson, C.N., COO for The Gluten Free Bistro

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. In addition, the company’s products were chosen for two years in a row as a part of Team Garmin-Sharp’s menu for The USA ProCycling Challenge 2011-2012 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural non-GMO gluten-free foods that are low in sodium, sugar, and starch and GF certified by the GFCO. Please
visit www.theglutenfreebistro.com  for a complete directory of restaurant and retail locations that carry their products or call 720.329.3254. Join us on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare/Pinterest (gfreebistro) to keep on top of the latest news.

Office:  720.329.3254            www.TheGlutenFreeBistro.com

MODERN. HEALTHY. DIVINE.

The Gluten Free Bistro to Supply Products to Garmin-Sharp Pro Cycling Team for The USA Pro Cycling Challenge 2012!

Boulder, CO (August 20, 2012) – Breathtaking altitudes, treacherous climbs and 135 of the world’s best riders will partake in the most challenging race held on American soil, The USA Pro Cycling Challenge, August 20-26, 2012. The race  takes professional biking to elevations over 2 miles high in some of the most picturesque terrain in the world—the Colorado Rocky Mountains. The Garmin-Sharp Pro Cycling Team is one of 16 international teams competing and part of their diet will include products supplied by The Gluten Free Bistro.

According to Barbara Grealish, U.S. chef for Team Garmin-Sharp with husband Chris, “The team really misses eating pizza and pasta and the addition of The Gluten Free Bistro’s delicious, non-GMO, gluten-free products last year were a hit. Not only does the gluten-free pizza crust and fresh-style pasta taste like the real thing but the products are 100% whole grain providing protein, fiber, B vitamins, and minerals.” The team’s menu for the race will include tasty gluten-free dishes made with The Gluten Free Bistro’s products like: fettuccine with pesto, grilled pizza, and savory waffles made with the Bistro Blend all purpose whole grain flour.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. In addition, the company’s products were chosen for two years in a row as a part of Team Garmin-Sharp’s menu for The USA ProCycling Challenge 2011-2012 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural non-GMO gluten-free foods that are low in sodium, sugar, and starch and GF certified by the GFCO.

The Gluten Free Bistro was founded by three gluten-intolerant Boulder 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, pizzeria, or at home. No more feeling left out! Please visit www.theglutenfreebistro.com  for a complete directory of restaurant and retail locations that carry their
products or call 720.329.3254. Join us on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare/Pinterest (gfreebistro) to keep on top of the latest news.

GF Zucchini Bread

---

¼ c Butter, at room temperature
(or earth balance for a dairy free recipe)

¼ c vegetable oil

1 cup dark brown sugar

1 ½ c Bistro Blend All Purpose
GF Flour

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 finely shredded,
unpeeled, drained zucchini

 

Directions:

1. Preheat oven to 350.


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


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


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


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


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


7. Fold in drained, finely shredded zucchini into the
   batter


8. Pour batter into loaf pan. 


9. Bake for 55-60 minutes, or until skewer inserted in the
   center comes out clean.  For Small
   Muffins: 20-25 minutes

 

See www.theglutenfreebistro.com/blog/
for more great recipes

 

GF Grilled Chicken Caesar Pizza

Ingredients:

1 large boneless, skinless chicken breast- grilled

olive oil

sea salt and black pepper

1 Gluten Free Bistro Pizza Crust

1/4 cup Roasted Garlic Paste (recipe to follow)

1 cup fontina cheese, shredded

1 heart of romaine, cut crosswise into 1/2" wide ribbons

2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)

2 tbs fresh grated Parmigiano-Reggiano cheese

 

Directions:

Preheat your BBQ grill to medium heat.

 

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately.

 

ENJOY! 

 

Roasted Garlic Paste

Ingredients:

3 heads garlic

3 tbs olive oil, plus more for drizzling 

Kosher salt

Directions:

Preheat the oven to 400°F

Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)

This will keep, tightly covered, in the refrigerator for up to 2 days.

Both recipes inspired by "Fine Cooking" Pizza on the Grill 2012

The Gluten Free Bistro’s Products Now Available at Good Earth Natural Foods!

Boulder, CO (July 11, 2012) - The Gluten Free Bistro’s Products are now available at all five Good Earth Natural Foods locations in Utah. The Gluten Free Bistro’s line offers an array of gluten-free products including: frozen pizza crust, dough ball, fresh-style (frozen) penne and fettuccine. Since 1973, Good Earth is committed to providing fresh wholesome foods and nutritional supplements that will help each individual gain optimum health of body and mind. The Gluten Free Bistro is excited to offer their line in Good Earth and give the Utah gluten-free community what it has been waiting for: modern, healthy, and divine tasting foods.

Kelly McCallister, CFO for The Gluten Free Bistro states, “The addition of Good Earth Natural Foods to our retail partners allows for more gluten-free customers to enjoy our wholesome and delicious products. We believe that being free of gluten should not mean having to be free of taste, quality and nutrition. We are looking forward to expansion into more regions this year.”

 The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. The company’s products were chosen as a part of Team Garmin-Cervélo’s menu for The USA ProCycling Challenge 2011 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural, non-GMO gluten-free foods that are low in sodium and sugar and GF certified by the GFCO.

The Gluten Free Bistro was founded by three gluten-intolerant Boulder 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, pizzeria, or at home. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurant and retail locations that carry their products or call 720.329.3254. Join us on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare (gfreebistro) to keep on top of the latest news.

Office:  720.329.3254      www.TheGlutenFreeBistro.com       PO Box 17154 | Boulder, CO 80308

Roasted Tomato, Basil and Fresh Mozzarella GF Grilled Pizza

 

Ingredients:

• 1 pint cherry or grape tomatoes, cut in half


• 2 garlic cloves, minced or chopped finely


• 1 to 2 tbs olive oil, plus additional for pizza crust 


• 6 sprigs of fresh thyme 


• 3 sprigs fresh oregano


• salt and pepper


• 1 bay leaf


• 1 small bunch of fresh basil, torn into pieces 


• 4 to 6 oz fresh mozzarella cheese, sliced 


• 1 GF Bistro Pizza Crust


• Parmesan cheese, grated (optional) 

Directions:

Preheat oven to 350°F. 

1. On a baking sheet lined with parchment paper, toss the tomatoes, garlic, olive oil, thyme, oregano, bay leaf, salt and pepper together. Spread in an even layer on baking sheet. 


2. Roast in oven for 1 hour, checking on them halfway through to make sure they are not burning. Gently  toss. Remove from oven and let cool. 


3. Preheat BBQ grill. 


4. Brush GF pizza crust with olive oil, drain tomatoes and spread evenly on the pizza crust. 


5. Place sliced mozzarella on top of tomatoes and sprinkle with fresh basil and grated parmesan cheese. 


6. Grill pizza for approximately 6-10 minutes on medium-low setting, or until bottom of crust is crispy and cheese is melted.  

Recipe adapted from David Lebovitz:

http://www.davidlebovitz.com/2011/08/tomato-basil-pizza-recipe/  

Chickpea Soup with GF Dinner Roll

Easy, Fresh Dinner Rolls

---

1 – 12 oz Gluten Free Bistro Dough Ball (store locator: http://www.theglutenfreebistro.com/find-us/retail-restaurant/retail/)

2 T olive oil

1 t sea salt

1. Preheat oven to 350 degrees.


2. Either with hands or 1 oz cookie scoop (small ice cream scoop), dipped in olive oil, create 12 small dough balls.  If you use the scoop to portion, roll the dinner rolls in your hands to form a ball.


3. Place on cookie sheet.


4. Sprinkle with desired amount of sea salt on top.


5. Bake for 15 minutes

 To request our product in your favorite store, you can download a letter here to print out and give to customer service: http://www.theglutenfreebistro.com/wp-content/uploads/2012/01/RequestOurProductLetter.pdf

 Chickpea Soup*

---

2 lbs Bone in Pork Shoulder

Medium onion, chopped

4-5 cloves of garlic

4 large carrots

4 fresh tomatoes

2 celery

2 T olive oil

2 T fresh oregano or thyme

1 c dry chick peas

Water

 greens (radish or beet)

2-3 eggs

hard cheese such as pecorino romano

Top with:

Fresh tomatoes

Fresh chopped herbs: basil, oregano, flat leaf parsley

Gluten Free Bistro Dinner Roll

 

Directions

1. Soak dried chickpeas in water, overnight.


2. Brown pork shoulder in soup pot, remove.


3. Toss in onion, garlic, carrots, celery, & olive oil, sauté for 5 minutes


4. Drain chickpeas, add to soup pot.


5. Add herbs, pork, and cover with water.


6. Cook on medium low heat for 4-5 hours, reduce by half.


7. Pull out bones and shred pork.


8. Add greens (kale, radish or beet)


9. Stir in eggs and ½ cup shredded cheese.


10. Serve with a dinner roll made from Gluten Free Bistro Dough, shredded cheese, & fresh basil
    

*Adapted: New York Times: by Frank de Carlo & Mark Bittman

 Super savory and hearty!  Enjoy!

GF Quinoa Feta Veggie Burger

 

Ingredients:

2 cups cooked quinoa
 

1 can kidney beans, drained and rinsed

1/2 small onion, minced

1 carrot, shredded

2 tbs fresh basil, chopped

3 tbs crumbled feta or goat cheese

2 egg whites, lightly whisked

salt and pepper

2 tbs olive oil 

Directions:

1.  In a bowl, mash beans into a thick paste and mix in onion, carrot, quinoa, basil, feta, salt and pepper, and egg whites.

2. Form mixture into six patties and chill 30 minutes. 

 3. Heat 1 tablespoon oil in a skillet over medium-high heat and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.

 

Serve on a gluten-free bun or on top of an arugula salad, with tomatoes, avocado and whole-grain mustard. Inspired by Whole Living (http://www.wholeliving.com/178486/quinoa-feta-burgers)

 

Easy GF Quinoa Muffins (Dairy Free)

Easy Quinoa Muffins (Dairy Free)

These muffins are light, full of healthy ingredients and are great if you are looking for something without too much sweetness!  

(makes about 10 muffins)

Ingredients:

1/2 cup quinoa flakes

1/2 cup Bistro Blend All Purpose Gluten-Free Flour (www.theglutenfreebistro.com)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

2 eggs

3 tbs light agave

2 very ripe bananas

1/2 cup chopped walnuts (optional)

 

Directions:

 

Pre-heat oven to 400°F. Mix quinoa flakes, GF flour, baking powder, baking soda and salt together. Set aside. In a standing mixer, mix together agave, eggs and ripe bananas. Mix until well combined. Add dry ingredients and combine. Stir in walnuts, if using. 

Pour mixture into lined or greased muffin tins (fill muffin tins about 1/2 full). 

Bake for 20 minutes or until muffin is lightly browned and toothpick comes out clean when inserted. 

 

GF Grilled White Pizza with Ricotta, Mushrooms, and Roasted Garlic

Ingredients

1 10" Gluten Free Bistro Pizza Crust (www.theglutenfreebistro.com)
1 tbs olive oil
1.5 oz roasted garlic, whole or chopped
5oz mozzarella, shredded
4 oz ricotta
3 oz artichoke hearts
1 portobello mushroom, sliced and sauteed in a bit of olive oil to soften
fresh herbs (basil, oregano, parsley- for extra flavor)

Directions:
Spread olive oil evenly over pizza crust. Top with shredded mozzarella, dollops of ricotta cheese and remaining toppings.



Cook directly on oven rack in 425°F oven for 12-15 minutes, OR place on BBQ grill and cook for about 8 minutes or until cheese is melted and bubbly and crust is crispy on the bottom. Serve with fresh cracked pepper and extra herbs if desired.

GF Bagels-Quick and Easy

GF Bagels Made with Our Dough Ball Available at Select Whole Foods in the Rocky Mtn Region



Ingredients

One 12 ounce dough ball makes 5 bagels. I used 3 dough balls and made 14.

The Gluten Free Bistro's Dough Ball

Olive Oil

Topping of choice: Poppy Seeds, Sesame Seeds, Dried Garlic, Dried Onion, etc.



Directions:

Place The Gluten Free Bisto's Dough Ball in the refrigerator for 7-8 hours to defrost.

When ready to begin have a bowl of olive oil near preparation area.

Coat hands and baking sheet with olive oil

Pull off about 2.5 ounces of dough (small ball) and coat with olive oil from hands. If dough gets sticky recoat hands and dough with more olive oil.

Place dough ball on baking sheet and stick finger into the middle and form hole for the bagel.

Pat and shape bagel so the dough is smooth looking

Do this until the dough is gone and all the bagels are lined up on the baking sheet.

Use a deep saute pan or pasta pot and fill with 3-4 inches of water. Bring water to a boil.

Your bagels now have had time to rise at room temperature and are ready for boiling.

Boiling gives bagels their chewy texture and is an important step.

Using a slotted spoon place as many bagels as can fit comfortably in your pan or pot and boil on one side for 1 minute.

Flip with spoon and boil on other side for 1 minute.

Remove with slotted spoon and place back on baking sheet.

Complete with all bagels.

Using a brush top each bagel with additional olive oil.

To top, flip olive oiled side of  bagel over into tray of toppings of choice. Stronger toppings like onion should be sprinkled on.

Place bagels into pre-heated oven at 410 degrees for 30 minutes.

Cool and enjoy!

If you would like to freeze for later enjoyment,  slice the bagel and wrap in foil and place in freezer safe ziplock bagel.  Pre-slicing allows for easy toasting from frozen.

Celebrate Celiac Awareness Month with Beau Jo’s and The Gluten Free Bistro in May!

Boulder, CO (April 23, 2012) – The Gluten Free Bistro and Beau Jo’s (www.beaujos.com) are celebrating Celiac Awareness Month on Wheat-Free Wednesdays in May.  All Beau Jo’s locations in Colorado will be giving away two free meals on the first and third Wednesday in the month of May care of The Gluten Free Bistro. The lucky winners will receive their Wheat-Free Wednesday meals on the house including, one gluten-free specialty pizza or up to 3 topping create-your-own pizza and salad bar valued at $14.99. Find a Colorado Beau Jo’s locations near you and celebrate Celiac Awareness all month long eating awesome gluten-free pizza!

Barb Verson, Co-Owner/ COO of The Gluten Free Bistro states, “Beau Jo’s is the perfect place to celebrate Celiac Awareness Month this May. This promotion truly celebrates how far we all have come in our ability to dine out safely with celiac disease or gluten sensitivity. Beau Jo’s is a great place to go with family and friends and enjoy gluten-free pizza and beer amongst a staff that really cares about your safe dining experience.” 

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. The company’s products were chosen as a part of Team Garmin-Cervélo’s menu for The USA ProCycling Challenge 2011 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural, non-GMO gluten-free foods that are low in sodium and sugar and GF certified by the GFCO.

The Gluten Free Bistro was founded by three gluten-intolerant Boulder 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, pizzeria or at home. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurant and retail locations that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare/Pinterest (gfreebistro) to keep on top of the latest news.

Avocado, Bacon, Red Onion GF Pizza

So, this inspired from my love of the 3 ingredients listed in the recipe title.  Eating this pizza was like having the best BLT or in my case TLT (because I use turkey bacon) in the world! Enjoy!

Ingredients

The Gluten Free Bistro's Pizza Crust (for locations visit www.thegltuenfreebistro.com)

Turkey Bacon (Wellshire brand) (rough chop)

Avocado (sliced)

Red Onion (diced)

Shredded Mozzarella

Muir Glen Organic Pizza Sauce



Directions:

Follow the instructions and cook turkey bacon in frying pan and place on paper towel to absorb extra oils.  Top frozen crust with pizza sauce, mozzarella, chopped up bacon, and diced red onion.

Cook pizza on oven rack or hot pizza stone for 14-15 minutes at 400 degrees.

Remove and top with sliced avocado.

Divine!

Gluten-Free Lox Toast Points

This is a favorite combination of flavors that reminds me of when I lived in Friday Harbor on San Juan Island, Washington.  In 1993, I worked in a restaurant called the Springtree Cafe at the top of the hill, owned by Chef 'Jimmy Butter'.  He had a very simple and clean style of cooking and was renowned on the island.  This is a simple recipe that is full of fresh flavors of spring that is sure to be a crowd pleaser.

Lox Toast Points

 

Ingredients:

Toast: 

1 Gluten Free Bistro Gourmet Pizza Crust

 

Sauce:

3 T sour cream [can use tofu sour cream to make dairy-free]

1 t fresh dill

1 t fresh lemon juice

Toppings:

Capers

Small Tomatoes, thinly sliced

Red Onion, thinly chopped

Avocado

Lox

 

Directions:

1. Preheat oven to 400 degrees.


2. Mix together sauce ingredients.


3. Slice and prepare toppings.


4. Place Gluten Free Bistro Gourmet Pizza Crust.  Toast for 5 minutes.


5. Remove Gluten Free Bistro Gourmet Pizza Crust from the oven and cut into toast points.


6. Layer toppings like in the picture, spreading the sauce first.


7. Serve alone as an appetizer or with a simple green salad for lunch.
   
   

Enjoy!  -- Kelly, Co-Founder of the GFB

Gluten-Free Nutty Butters

Nutty Butters are from the April issue of Martha Stewart Living. These can be made with your favorite type of nut. Just make sure to use the same nut butter as you do nut for instance use almonds and almond butter, cashews and cashew butter, etc..  If you can't eat or don't like nuts, I am sure sunflower seeds and sun-butter would also work!

Ingredients:
1.5 sticks unsalted butter, softened
1 cup certified gluten-free oats
1 cup All Purpose Bistro Blend GF flour (www.theglutenfreebistro.com)
1 tsp baking soda
coarse salt
1/3 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1/2 cup nut butter (I used natural creamy peanut butter)
1/2 cup chopped nuts (I used roasted peanuts)

Directions:
1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5-7 minutes. Spread oat mixture on a parchment lined baking sheet. Let cool.

2. Meanwhile, pre-heat oven to 350°F. Whisk together GF flour, baking soda and 1tsp salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg and beat until combined. Add nut butter and beat on medium speed until well combined.

3. Add oat mixture and chopped nuts, beat on low speed until combined. Add flour mixture and beat until combined.

4. Roll dough into 1.5 inch balls. Place cookies about 1 inch apart on 2 parchment lined baking sheets. Bake until golden, ~12-15 minutes. Let cool completely on baking sheets. Cookies can be stored in airtight container for a week.

Enjoy!

The Gluten Free Bistro Gears up For DBC Event’s Boulder Roubaix 2012!

Boulder, CO (April 2, 2012) - The Gluten Free Bistro is gearing up for the Boulder Roubaix, April 7, 2012 hosted by DBC Events. This hallowed bike race is named after and held the same day as the ‘Queen of the Classics’ French race that goes from Paris to Roubaix. The race is an 18.7 mile (30k) loop with 43% paved roads and 57% unpaved roads in North Boulder County. The Gluten Free Bistro will be there cooking up their much loved and eaten gluten-free pizza crust with a selection of toppings. Come and find them in the food zone for great gluten-free race day food. 

 

Kelly McCallister, CFO for The Gluten Free Bistro states, “The Boulder Roubaix is great race to offer our gluten-free pizza because many fans and racers follow a gluten-free diet. We supplied Team Garmin-Cervelo (now Barracuda) at the Pro Cycling Challenge last year with our products and they just loved them, so we are excited to be a part of this race day.”

 The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. The company’s products were chosen as a part of Team Garmin-Cervélo’s menu for The USA ProCycling Challenge 2011 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural, non-GMO gluten-free foods that are low in sodium and sugar and GF certified by the GFCO.

The Gluten Free Bistro was founded by three gluten-intolerant Boulder 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, pizzeria, or at home. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurant and retail locations that carry their products or call 720.329.3254. Join us on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare (gfreebistro) to keep on top of the latest news.

Office:  720.329.3254      www.TheGlutenFreeBistro.com

PO Box 17154 | Boulder, CO 80308

Spring GF Pasta with Asparagus, Snap Peas and Avocado

(Serves about 5-6 people)

Ingredients:

• Coarse salt and ground pepper

• 1 pound asparagus, ends trimmed and cut into 2-inch lengths

• 1 pound sugar snap peas, strings removed

• 2 packages Gluten Free Bistro Penne Pasta (about 12 oz) (available at select Whole Foods, Alfalfa's and Lucky's Market)

• 4 tablespoons butter, or Earth Balance buttery spread

• 2 cloves garlic, minced

• 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks

• 1/2 cup chopped fresh basil (or mint or italian parsley)

• 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

 

 

Directions:

1. In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon, scoop out vegetables; transfer to a bowl.

2. Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.

3. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons  butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese. 

 

Recipe adapted from Martha Stewart: http://www.marthastewart.com/343635/asparagus-snap-pea-and-avocado-pasta 

Enjoy! 

 

Gluten-Free Penne Pasta with Fresh Vegetables

serves 2-3

Ingredients:
1/2 yellow onion, diced
1 small carrot, diced
1 yellow squash, sliced
1 zucchini squash, sliced
1 cup grape tomatoes, cut in half
1/2 tsp dried oregano
1/2 tsp dried basil
crushed red pepper flakes, to taste
salt and pepper
olive oil
1 package The Gluten Free Bistro Penne Pasta (available at select Whole Foods) www.theglutenfreebistro.com
fresh mozzarella cheese

Directions:
Cook GF penne pasta according to package directions. Drain pasta and return to pot. Drizzle with olive oil, toss gently and set aside.

Meanwhile, over medium heat, add 2Tbs olive oil to skillet. Add onion and carrot and saute for about 5 minutes, or until softened. Add oregano, basil and a dash of red pepper flakes. Cook for 1 minute more. Add sliced squash and cook until just tender, about 3 minutes more. Remove from heat and add tomatoes and season with salt and pepper.

To serve, divide pasta between bowls, top with vegetable mixture and gently toss. Add fresh mozzarella and season with salt, pepper and red pepper flakes. Enjoy!

Valentine's Day Gluten-Free Heart Pizzas

Today my son's pre-K class made gluten-free heart pizzas to celebrate Valentine's Day!

We used The Gluten Free Bistro's dough ball found at select Whole Foods in the Rocky Mtn Region.

We liberally coated our hands, pins and work surface with olive oil.

We preheated the oven to 325 degrees.

We rolled out the dough into a large rectangle shape. I split the dough in half and got two hearts out of one 12 ounce dough but you could make one big heart.

 We then rolled the dough up starting on one long side into a snake shape.

We then transferred the dough to a baking sheet with olive applied to the bottom.

We then shaped the "snake" into a heart.

We let it sit at room temperature for 10 minutes.

Then bake for 35 minutes at 325 degrees or until crust turns golden brown on top.

Remove and top with pizza sauce and shredded and cheese and broil for a minute or two to melt the cheese.


A great project with kids who all enjoyed the pizza! Happy Valentine's Day!

Chewy Gluten-Free Oatmeal Cookies

recipe adapted from Smitten Kitchen, makes about 20 cookies

 

Perfect for Valentine's Day
 

 

Ingredients: 

 

1/2 cup butter, softened

2/3 cup light brown sugar, packed
1 egg
1 tablespoon vanilla
3/4 cup Bistro Blend GF Flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup  Certified GF rolled oats
3/4 cup mix-in of choice (dried cherries, raisins or walnuts), chopped coarsely

 

Directions:

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. In a large bowl, cream together the butter, sugar, egg and vanilla until smooth. In a separate bowl, sift together the flour, soda, cinnamon and salt. Stir the dry ingredients into the wet until combined. Stir in the oats and your favorite mix-in. 

3. Chill the dough for 60 minutes.

4. Scoop by the tablespoon onto the baking sheet.  Bake for 12 minutes. Let cool on the baking sheet for 5 minutes, then transfer cookies to a rack to cool. 

 

 Yum!