All Pasquini’s Locations Now Serving Gluten-Free Pasta!
Boulder, CO (May 12, 2010)- Pasquini's Pizzeria was started in 1986 by Tony Pasquini and his mother, Judy Pasquini. Tony wanted more than just a pizzeria; he wanted a unique restaurant. Tony has always concentrated on the food and, every year, he has added new items to the menu in order to distinguish Pasquini's from other run of the mill pizzerias down the street. Now, in that same tradition, Pasquini’s of Denver is now serving The Gluten Free Bistro’s fresh-style fettuccini at ALL their locations [Broadway, Uptown, Highlands, DTC, & Lone Tree] http://www.pasquinis.com
The Gluten Free Bistro’s new fettuccini is outstanding and has the same texture and flavor as traditional fresh-style pasta. Made with our Bistro Blend Flour, a five ounce portion of this pasta serves up an amazing nutrition profile with 15 grams of protein, 7 grams of fiber and it is an excellent source of B vitamins. Twirl this pasta onto your fork and enjoy every bite without it breaking or sticking together.
Never miss wheat & Love what you eat!
The Gluten Free Bistro’s products are made with highest quality ingredients. Our products contain a whole grain, non-GMO flour blend that is nutrient dense and contains protein, fiber, B-vitamins, and minerals. We are dedicated to making authentic products that are free of trans fats and aluminum containing leavening agents and are low in sodium and sugar. Now you can eat gluten-free and eat healthfully.
The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected delicious, nutritious gluten-free products and are pleasing the palates of all who taste them. The company's creators include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can order pizza or fresh-style pasta in a trendy restaurant or pizzeria and don’t have to feel left out. Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news.
Two of the biggest discussions here on Gluten Freeville revolve around cereal and pizza. This discussion will be no different – PIZZA! Everyone is looking for the perfect crust to replace that old familiar wheat-filled version from days gone by.
When I decided to try The Gluten Free Bistro’s Pizza Crust, I knew it had to be great to beat out my favorite brand of crispy crust, and my favorite brand of pizza crust that I use for Panini, but this crust doesn’t compete with either of those. It just fits nicely into its own category of great “Neopolitan” crust with a soft, chewy center and crisp edges. No spongy rice crust flavor here!
I made two versions on the 2 crusts that I had. The first was topped with tomato sauce, a nice mix of mozzarella and provolone, some Italian seasonings and sliced fresh tomatoes. I baked this pizza on a baking sheet for 15 minutes and then broiled it for about 2 minutes. Yum!
The second version I made is my new favorite pizza! I topped it with Classico Roasted Red Pepper Alfredo Sauce (says gluten free on the back of the jar), the same mix of mozzarella and provolone, GF chicken artichoke sausage from Costco, some fresh chives, and a sprinkle of garlic salt. I baked it directly on the oven rack for 15 minutes, and then broiled it for 2 more minutes. Outstanding! The crust turned out a little crispier than the first, but still chewy in the middle and quite substantial and filling. Just right!
I’m not only happy to recommend this pizza crust for the taste and texture, but also for the ingredients.
The Gluten Bistro Crusts are created by nutritionists and each 10” crust has 14 grams of protein, 9 grams of fiber plus B vitamins and calcium – all while being free of major allergens, non-GMO, and Kosher.
Contains: brown rice flour, buckwheat flour (yes- buckwheat is GF even though it has wheat in the name-it is not wheat), tapioca flour, sorghum flour, coconut flour, xanthan gum, apple sauce, yeast, sugar (for inoculating the yeast), olive oil, garlic salt, water.
I emailed them and asked about their manufacturing process and got this response: “We are in the process of getting GF certified and are about to transfer our pizza manufacturing to a gluten-free facility here in Colorado.” Here is the current manufacturing information off their website: “Our pizza crust is hand-made, par-baked and frozen on site. The crusts are made in a gluten-free designated area of a facility that also manufacturers wheat. By par-baking the crusts, they go right from the freezer to the oven, decreasing the opportunity for the product to be cross-contaminated. We are meticulous about keeping the areas separated.”
Click here to order pizza crust from Gluten Free Bistro to be delivered to your door in packs of 1, 3 or 6 crusts.
Gluten Freeville Product Reviews: Products are either purchased by us or sent to us for sampling. If we don’t LOVE it, you won’t see it reviewed here. No money is ever accepted in exchange for a product review. The sole purpose of our product reviews is to introduce you to great new products we have found as a resource to you, the reader.
Boulder, CO (June 21, 2010)- Papou’s Pizzeria (www.papouspizzeria.com) in Denver, Union- An American Bistro (www.unionamericanbistro.com) and Boulevard Pizza Kitchen (www.blvdpizza.com) in Castle Rock are now serving pizza from The Gluten Free Bistro.
Papou(Greek for grandfather) - the name says it all. From generation to generation they have become a favorite place for lunch and dinner for the whole family. Established in 1969 in Plainville Connecticut, Papou’s has been known fair prices and friendly service. All their food is cooked to order and they only use the finest and freshest ingredients. Papou’s offers dine in and free delivery.
Union-An American Bistro in Castle Rock is the epitome of a friendly neighborhood restaurant, inviting locals and visitors to enjoy the modern American culinary experience. UNION offers creative, seasonal menus served in a warm and comfortable setting in the heart of downtown Castle Rock. They have many wonderful gourmet salad options to accompany your gluten-free pizza.
Boulevard Pizza Kitchen in Castle Rock is an independent family owned and operated pizza restaurant new to Colorado. They take great pride in their ingredients, cooking method and atmosphere in their New York style pizzeria. Try their specialty pizzas like the King of New York, the Mile High or the Big Tex. Boulevard Pizza Kitchen is open for lunch and dinner
Love What You Eat!
The Gluten Free Bistro’s products are made with highest quality ingredients. Our products contain a whole grain, non-GMO flour blend that is nutrient dense and contains protein, fiber, B-vitamins, and minerals. We are dedicated to making authentic products that are free of trans fats and aluminum containing leavening agents and are low in sodium and sugar. Now you can eat gluten-free and eat healthfully.
The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected delicious, nutritious gluten-free products and are pleasing the palates of all who taste them. The company's creators include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can order pizza or fresh-style pasta in a trendy restaurant or pizzeria and don’t have to feel left out. Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news.
Colorado Local Market Now Offering The Gluten Free Bistro’s Pizza and Pasta!
Boulder, CO (June 1, 2010)- The new Colorado Local Market (www.colocalmarket.com), working in cooperation with local farmers and food producers, is committed to providing Central Colorado with an easy and convenient way to purchase locally produced food. Their goal is to serve the growth and long-term health of farmers, ranchers, and other food producers by developing a sustainable network that supports the promotion and distribution of local food to our region.
How cool! You can shop dozens of local Colorado farms all from the convenience of your home. You can purchase fresh, healthy, locally grown food from many Colorado farms and food producers. Orders will be pre-packaged for easy pick-up in Buena Vista and Salida, Colorado. Everything available on their website will be fresh, in season and grown, raised or produced in Colorado.
The Gluten Free Bistro is proud to support the local food movement and customers will be able to purchase our pizza crust and fresh-style pasta on The Colorado Local Market’s site. Buying from local farmers and producers promotes the local economy, supports your friends and neighbors, reduces our use of fossil fuels, and values farmland and open space over urban sprawl.
Love what you eat & Never miss wheat!
The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy, divine gluten-free products and are pleasing the palates of all who taste them. The company's creators include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can order pizza or fresh-style pasta in a trendy restaurant or pizzeria and don’t have to feel left out. Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit http://www.theglutenfreebistro.com/findus.html for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust). or follow us on Twitter (gfreebistro) to keep on top of the latest news.
Doesn't it seem at times that being gluten free can be so complicated? That is why I came up with this series of recipes that simplifies out kitchen experience: The Gluten Free Bistro's Fantastic 5 Ingredient Recipes. Fresh, simple recipes that can be whipped up at a moments notice.
Today, I want to take a look at Guacamole. Initially created by the Aztec's centuries ago, many of us find it a staple of our Mexican dining experience. Originally called ahuaca-mulli.*
You can easily rock it out like this:
4 ripe avocados
1/2 medium sweet onion, fine chop
2 limes, juiced
1/2 cup cilantro, chopped [save 1 T for garnish at the end]
1 jalapeno, minced
If you have a grill going, it is a nice touch to char the jalapeno. This adds a nice dimension to the guacamole.
Put all of the ingredients in a bowl, or a molcajete if you have one, mash together with a fork.
You can also make this in advance, and place the avocado seeds in the guacamole after you have mixed it. This keeps the guacamole from browning while it waits for the party.
Can be served with corn chips, carrot chips, and a margarita. It is great on a hamburger too.
Enjoy!
Kelly, co-founder of the Gluten Free Bistro
Boulder, CO
http://www.theglutenfreebistro.com/products.html
*Guacamole history notes: http://www.gourmetsleuth.com/Articles/Avocado-Recipes-681/guacamole.aspx
While I was waiting for the vicodin for my husband's sciatica, I picked a copy of Martha Stewart Living at Walgreens. Flipping thru the pages, I found Rhubarb Upside Down Cake. "Dang! That sounds awesome!" - said my inner Southern girl. Rhubarb is so delicious; I am so fond of rhubarb. When I was little, I told my mom that I would not eat peanut butter & jellies without grandma's strawberry rhubarb jam so not to bother if the jam was otherwise.
So, it is time to put the Bistro Blend All Purpose Flour to another test. I've got to have this cake!
(The Bistro Blend All-Purpose Flour: Our flour blend was formulated to perform like all-purpose flour, but without the gluten. It is a proprietary blend of 5 whole grain, non-GMO flours. Not only does it perform beautifully, but it is optimized with nutritious flours for your health. Contains protein, fiber, and b-vitamins, naturally. It can be substituted for AP flour 1:1, without compromise.)
This is my experience of de-glutenizing the Rhubarb Upside Down Cake from Martha Stewart Living [original link at the bottom of post] Thanks, Martha, for giving us such great recipes. Always keeping it fresh.
My experience making this cake....
I found fresh rhubarb at the grocery today! I sliced it on the diagonal and laid them uniformly on the bottom of the pan. I think it will look very pretty when it comes out.
I still use my Toastmaster 5 speed mixer that I got in college. It worked quite nicely when I was creaming the sugar and butter though. I guess it works well enough for me, which is why I have not replaced it.
I did make a mistake on step 3. I didn't keep the dry and wet separate so I had to start over with the batter. Once I really started over and was back on track, all went well.
The batter was stickier than I imagined. Thick and sticky. The orange zest and juice made the batter smell fantastic.
Right now, it is in the oven for an hour. Fingers crossed.......................
While baking:
Not feeling super smart right now. I had the 2 pans stacked and didn't realize it. I pulled it out at about 50 minutes. Separated the pans. Put it back in. Not sure how it will effect it.
I have learned with gluten free baking that you should usually do a small one on the side to taste the new recipe, especially if you are taking it over to a party! The good news is that the little one tasted fantastic! There is hope!
Hour and 20 minutes bake time at 350.
I am wrapping it in foil and a towel to keep the heat in while we take it over to the party.
Overall:
Flavor: 5 stars, the orange juice and zest is a great compliment to the rhubarb.
Texture: 3 stars, it was dense because it fell when I pulled the second pan out. I think if I didn't mess with it so much that it would be where it needs to be. The crumb topping had very good texture.
Presentation: 5 stars, the rhubarb that was laid uniformly was the right choice.
Everyone really enjoyed it. We ate half the cake between 5 people divvied up the rest at the end of the night.
It could be better, so I am going to try again, another day.
Original recipe: http://www.marthastewart.com/recipe/rhubarb-upside-down-cake
Rhubarb can be found in your grocers freezer if you can't find it fresh.
Use aluminum free baking powder!
The Bistro Blend All Purpose Flour is not yet available to the public but if you are dying to try it, we will send you a sample. Send us a request at info@theglutenfreebistro.com
I first went gfree in 2004. I read a lot of labels that year. It is amazing what items they slide B.R.O.W. [barley, rye, oats, & wheat] into. Not that I ever ate a lot of packaged foods to begin with, however there are simple things that I used to use that are contaminated, such as: energy bars, soy sauce, tea, etc
Now, it is not a big deal because I have replaced the old items with new GF ones.
I put together a list for my readers. Whether you have been gf for a day or a decade, it is always fun to find new items that give more variety and simplify our lives. I think that one thing about GF living is that it can get a bit complicated so I have tried to simplify my life and remove the clutter of eating & living. I continually try to purge items that take me away from the precious time with my family, friends, and work.
What items make your GF life easier? What are your go to items in your pantry? These are just a few of the items I like to have on hand at all times. Simple GF Living Shopping List:
Stash Organic Earl Grey Black & Green Tea: my favorite, Earl Grey, with the health benefits of black & green tea in one cup. Think Thin: great energy bar to grab on the go. I enjoy the peanut butter one the most, but they are all good. Strawberry Smoothy: 365 frozen organic strawberries, a banana, So Delicious Coconut Kefir [for the probiotics], & vanilla almond milk. Mary's Gone Crackers: these are whole grain crackers. Fantastic with hummus. Larabars: great to grab on the way to a hike. I love the lemon. The cashew cookie is not for my palate though. Tamari: it is kind of like soy sauce, sometimes they hide wheat in tamari too so be sure that it is wheat free. Quinoa: it is the grain with the highest protein content. I love to make tabouli with it. I like the Ancient Harvest brand because it is always clean. When I have bought from bulk bins at the market, I have always bit down on a pebble or 2. Detox tea: we love ending the day with detox tea. Note that some detox teas add barley. Yogi Detox is GF. Chipotles in Adobo Sauce: smokey, spicy flavor of the chipotles is great in chilis, mixed with pizza sauce, mix with sour cream for fish tacos [full recipe soon to come]. Chicken Broth: great for cooking up veggies, creating soups. I love to make a chipotle soup which I will share with you soon.
To your health,
Kelly, Co-Founder of The Gluten Free Bistro
Gluten-free in Boulder, CO
Are you tired of gluten-free products that taste like cardboard? So were we when we started our company.
To order The Gluten Free Bistro's Gourmet Pizza Crust, go here: http://www.theglutenfreebistro.com/products.html
The Gluten-Free Bistro is expanding their restaurant list to include Pasquini's, an Italian restaurant chain with locations throughout Denver.
