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!