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

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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