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

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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/