Whole Foods Market Awards The Gluten Free Bistro a Local Producer Loan!

Boulder, CO (December 16, 2013) – Whole Market announced today that The Gluten Free Bistro’s is the latest recipient of their Local Producer Loan Program. The Gluten Free Bistro received a $25,000 loan to expand their popular Bistro Bites Mini Pizzas line. The Bistro Bites are whole grain, non-GMO, Gluten-Free and they currently offer Margherita and Pepperoni flavors.  The two new flavors of Bistro Bites will be exclusive to Whole Foods Market for six months and will be available in January and June of 2014. Currently, the line is sold in both the Rocky Mountain and Southwest Regions of Whole Foods in the frozen section. More information about the Local Producer Loan Program can be found at http://www.wholefoodsmarket.com/values/local-producer-loan-program.php

 

Kelly McCallister, Co-Founder for The Gluten Free Bistro states, “We are so proud to receive a Local Producer Loan from Whole Foods Market. The loan will be used to expand our Bistro Bites line to include a new exciting vegan and a vegetarian flavor mini pizza. We believe that being free of gluten should not mean having to be free of taste, quality, and nutrition.”

 

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/Pinterest (gfreebistro) to keep on top of the latest news.

Dinner Rolls and Bread Sticks Made With Our Pizza Dough

More Great Things to Make with The Gluten Free Bistro’s Dough Ball! 

Gluten-Free Bistro Dinner Rolls

These dinner rolls are easy and versatile. You can use them for mini sandwiches for lunch or cut open and top with pizza ingredients for mini pizzas.

Preheat oven to 375 degrees

1. Oil a baking sheet


2. Apply oil to your hands and roll pieces of the dough into large golf balls and place an inch apart on the baking sheet
3. Allow the dinner rolls to sit and rise for 10 minutes at room temperature
4. Make as many as you need or the use all the dough. You can refrigerate the remainder of the dough for up to 3 days or place in the freezer for later use.
5. Brush the dinner rolls with butter or olive oil
6. Sprinkle the rolls with Kosher salt or other coarse salt and rosemary
7. Place tray in the oven and bake for 20 minutes or until firm and brown on the top
8. Remove dinner rolls and place on a wire rack or plate and allow them to cool for 5-10 minutes
9. Serve and enjoy light fluffy rolls with a crispy bottom

Other great ingredients to use for topping the rolls: sesame seeds, poppy seeds, parmesan cheese, other dried herbs, pepper.

Gluten-Free Bistro Breadsticks

Made with The Gluten Free Bistro Dough Ball

 These breadsticks are so simple to make and everyone will love them. Dip them in olive oil and sea salt, pizza sauce or just eat them plain whenever you need a healthy snack.

Ingredients

1 12 oz dough ball (The Gluten Free Bistro dough ball)

½ cup of olive oil

2 Tbs. of Parmesan cheese, grated

Directions

1. Preheat oven to 375˚ F

2. Apply 1 teaspoon of olive oil onto your hands, rub together

3. Separate the dough ball into six equal parts

4. Roll each part in your hand to make 6 -inch breadsticks, place on a oiled baking sheet

5. Let them rise for ten minutes

5. Brush 1 tsp of olive oil on each breadstick

6. Bake for 20 minutes

7. Open the oven sprinkle Parmesan cheese and then cook again for another minute

Note: (After purchasing our dough ball, please refrigerate and use within 3 days of purchase. If you do not plan to use the dough within 3 days, place in your freezer. When you decide to use your dough ball, please remove from the freezer in the morning and thaw in refrigerator for use at dinner time.)

New Blog Site!

Join us at www.theglutenfreebistro.com/blogspot! Tell your friends!

The Gluten Free Bistro’s Products in 2 New Regions and 8 New States!

The Gluten Free Bistro’s Products in 2 New Regions and 8 New States!

 

Boulder, CO (July 1, 2013) – The Gluten Free Bistro’s product line is now available in 8 new states located in the northwest and southwest regions of the country. The Northwest region includes the Rosauer’s Supermarket with 14 locations in 4 states and the Southwest includes Whole Foods Market with 26 locations in 4 states. Gluten-free eaters can rejoice in new parts of America as The Gluten Free Bistro’s Products land in stores in this month.

 

Kelly McCallister, CFO for The Gluten Free Bistro states, “We are so pleased for our products to be available in two new regions so far this year. Both our new retail partners allow 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.”

 

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/Pinterest (gfreebistro) to keep on top of the latest news.

 

 

 

 

 Modern.Healthy.Divine.| www.TheGlutenFreeBistro.com | 720.329.3254

The Blogs are now here!

GF Grilled Thai Chicken Pizza with Justin's Peanut Butter

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

Ingredients for Sauce

1 cup Justin's Peanut Butter

2 TBSP GF Tamari Sauce

2 TBSP Lemon Juice

Seeded Jalapeno

1 chopped clove of garlic

1/4 to 1/2 cup of water to thin sauce

Directions

In a food processor add seeded jalapeno and garlic to chop. Then add all ingredients accept the water the process until blended. Add water to thin sauce until it drips off of a spoon easily. Some may like the sauce thicker and it is great for adding to rice noodles or dipping in spring rolls.

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 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!

You can also bake at 400 degrees for 12-14 minutes until the bottom is golden brown and crispy.  Enjoy!

GF Sweet and Sour Sloppy Joes with Sesame Slaw

Serves 4

Ingredients

2 TBSP olive oil

1 bunch of scallions

1 TBSP grated fresh ginger

1 pound ground beef or turkey

1/4 cup GF soy sauce

1/4 cup tomato paste

1 TBSP light brown sugar

salt and pepper



Slaw

1/2 small head cabbage, thinly sliced

2 carrots grated

1/2 cup fresh cilantro

1/4 cup fresh lime juice, plus lime wedges for serving

2 teasponns toasted sesame oil

4 gf hamburger buns or our gf pizza crust cut in rounds for skinny buns



Directions

Heat 1 TBSP of olive oil in skillet over medium high heat. Add scallions and ginger and cook, tossing, until softened 2 to 4 minutes. Add the beef or turkey, breaking up with wooden spoon until browned. Add soy sauce, tomato paste, sugar, pepper, and 1/2 cup water and cook, stirring until slightly thickened about 1 minute.



Slaw: Toss together cabbage, carrots, cilantro, lime juice, sesame oil, the remaining olive oil and 1/4 tsp salt and pepper in a large bowl.

Fill the buns with sloppy joe and serve with slaw and lime wedges.

Quick and easy!





Originally recipe adapted from www.realsimple.com

GF Vegetarian Lentil Walnut Pate

For our Passover seder I use this vegetarian pate in place of chicken liver pate. Everyone loves it!

Ingredients

1/2 cup lentils

3 medium yellow onions

1 cup water (to cook lentils)

1/2 cup walnuts

4 scrambled egg whites

salt to taste



Directions:

Bring lentils to a boil and then simmer for about 45 minutes or until water is absorbed. Chop onions and saute in olive oil until carmelized (transparent). Remove onions from pan and cook egg whites in a scramble fashion. If your food processor cannot fit all ingredients at once put equal amounts of lentils, onions, cooked egg whites and walnuts into food processor and process until a smooth pate and add salt to taste. Repeat with equal parts until done. Refrigerate for at least 1 hour but more time is better to let it firm up and cool. Serve on a plate with bibb lettuce and tomato slices for a great appetizer with gf  matzah or crackers.

The Gluten Free Bistro Invites You To Taste the Future of Gluten-Free Food Now at Natural Products Expo West 2013!

Boulder, CO (February 19, 2013) –Join The Gluten Free Bistro at Natural Products West March 8-10, 2013 and taste the future of gluten-free food now at Booth 5065, Hall E.  In their bistro-style setting sit down and enjoy their gourmet gluten-free pizza crust and their NEW, never been seen in the gluten-free retail world, Bistro Bites Mini Pizzas! The only gluten-free mini pizzas for retail, available in Margherita and Pepperoni Style!  Bistro Bites are made with 100% whole grain flours, non-GMO ingredients, rBST/rBGH hormone-free cheese, and pepperoni free of nitrites and nitrates- making Bistro Bites one of the healthiest gluten-free products available. The Gluten Free Bistro is offering 10% off all show orders.

 

Join the Fun!

 

• Bistro Happy Hour: Friday and Saturday 4-5.  Join the owners for mock-tales and sip negronis and eat the best gluten-free party food.  Support their Face of GF Campaign and pick out a fun wig and have your picture taken for a live post to their Facebook page. Win copies of Carol Fenster’s new 1000 Best Gluten Free Recipes.

 

• Nutrition and Health Questions? Friday and Saturday from 10-11: Ask Julie McGinnis, MS, RD and Barb Verson, C.N. your nutrition questions about gut health, food intolerances, and gluten-free diets.

 

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/Pinterest (gfreebistro) to keep on top of the latest news . Office: 720.329.3254|  www.TheGlutenFreeBistro.com

#GF Dairy and Egg Free Pancakes

Around my house we (I) get excited when easy egg-free recipes work! Finally an egg-free pancake that tastes good!

Dry Ingredients

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

2 1/2 tsp baking powder

2 TBSP sugar

1 pinch sea salt

 

Wet Ingredients

1 1/2 cups coconut milk (not condensed)- I am pretty sure any alternative milk would work

1 TBSP apple cider vinegar

1 TBSP melted coconut oil

1 tsp vanilla

 

Place all dry ingredients in large mixing bowl. Mix together with a whisk. Add wet ingredients and whisk until blended.  Place spoonfuls of batter into a frying pan with Smart Balance Spread or vegetable oil on medium heat. Cook until the side facing down is brown and firm and then flip.

No pics this time my pancakes were not pretty enough but they are tasty!

 

 

 

 

GF Pizza on a Stick

Great party idea.. super easy for your Gluten-Free Super Bowl!  Grab a pack of popsicle sticks and make some fun appetizers!  Kids love these...



Defrost a Gluten Free Bistro's Dough Ball from your favorite grocery.  If they don't have it, here is something you can print to give to the manager asking them to carry it for you: http://www.theglutenfreebistro.com/wp-content/uploads/2012/01/RequestOurProductLetter.pdf

Defrost for 50 seconds on defrost setting in microwave or place in fridge or on counter top to use that evening.



Preheat oven to 400 degrees.

With olive oiled hands, make 1 ounce dough balls [12 in a dough ball].

Insert a popsicle stick.

Pat flat.

Bake for 6 minutes untopped then remove from oven.  [At this point, you can freeze them and save them for later, if you want.]

Top with your favorite ingredients.



Bake for 15 minutes at 400 degrees.

 Enjoy!

GF Vegan Coconut Macaroons

I have been on a quest to find good egg-free recipes for my son. I stumbled upon this one and of course used our Bistro Blend All Purpose Flour for an even healthier dessert.

Prep time is 4 mintues!

• 1 cup shredded, unsweetened coconut


• 1 Tbsp Bistro Blend All Purpose Flour (availble for purchse at www.theglutenfreebistro.com


• 1/2 cup lite canned coconut milk (or full-fat)


• 4 Tbsp agave or maple syrup


• 1/4 tsp  pure vanilla extract


• tiny bit over 1/16 tsp salt

Combine all ingredients in a sauce pan and cook on stovetop until it’s firm enough to scoop out in ball shapes. Scoop into balls on a greased cookie tray (I used a spoon but you could use a melon baller). Cook at 360 F for 14-16 minutes. Let cool before removing from tray. Melt dark chocolate nips in a sauce pan and drizzle over macaroons. yum!

original recipe from www.chocolatecoveragekatie.com

The Gluten Free Bistro First to Market with New Bistro Bites!

 

Boulder, CO (January 7, 2013) – Happy New Year Gluten-Free Consumers! The Gluten Free Bistro is proud to announce the launch of their new product, Bistro Bites Mini Pizzas (4 per box) available in Margherita and Pepperoni Styles. Bistro Bites were created to offer their customers a topped version of their signature gluten-free pizza crust and dough in a mini-size perfect for meals or snacks. Like all The Gluten Free Bistro’s products, Bistro Bites are made with 100% whole grain flours and non-GMO ingredients. In addition, the cheese is rBST/rBGH free (hormone-free) and the pepperoni is free of nitrites and nitrates, making the Bistro Bites one of the healthiest gluten-free products available. Bistro Bites will be available January 2013,  in 20 King Soopers in Colorado and Whole Foods Rocky Mountain Region and will retail for $5.99. Please visit www.theglutenfreebistro.com for the King Soopers and other retail locations where their products are available.

Kelly McCallister, CFO for The Gluten Free Bistro states, “The Bistro Bites were a natural extension of our gluten-free product line. Customers have been asking for a topped version of our popular gluten-free (allergen-free) pizza crust and we created a healthy product that we would feed our families. Great tasting products with high quality ingredients are our top priority and we know our customers will just love these!”

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/Pinterest (gfreebistro) to keep on top of the latest news.

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

---

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

---

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