Gluten-Free Pumpernickel Bread [Bread Machine] Dairy-Free

This is absolutely delish....truly authentic.

Pumpernickel was my favorite gluten filled bread, so
I had to find a way to recreate it.  Here it is, in all of its glory!
If you do not have a bread machine for this, see step 5 for the breakdown of mix/rise/bake.

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Dry Ingredients:

3 c Bistro Blend

1 t salt

1 pack of yeast

3 T cocoa

1 t freshly ground caraway



Wet Ingredients:

2 c warm water

3 t olive oil

3 t maple agave

½ t lemon juice

2 eggs + 1 egg white

1/3 c molasses



Directions:

1. Whisk  together the dry ingredients in a separate bowl.


2. Whisk eggs in a separate bowl.


3. Place all wet ingredients in bread machine chamber.


4. Place all dry ingredients on top of the wet in the bread machine chamber.


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.


6. Towards the end of 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.


7. Then, let the bread machine take care of the rest.

Bistro Blend can be purchased
online at: http://www.theglutenfreebistro.com/product/flour/

#GF Zucchini Bread 2012

Preheat your oven to 350ºF. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

Ingredients

1 1/2Bistro Blend All Purpose Flour (available at www.theglutenfreebistro.com)

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1 cup brown sugar

1/3 cup light olive oil or coconut oil

2 free-range organic egg whites, beaten or eggre placer (1/4 cup liquid)

1/4 cup coconut milk

1 teaspoon fresh lemon or orange juice

1 tablespoon bourbon vanilla

Option: 1/3 cup chopped walnuts or pecans



Instructions: Press the grated zucchini with a paper towel to remove as much> moisture as you can. After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the Bistro Blend Flour, baking powder, baking soda, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.  Add a few shredded zucchini strands to the top. Bake in the center of a preheated oven until the top
is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This takes 55 minutes.  Test with a thin sharp knife or  a wooden pick- either should emerge with no crumbs or batter.

Yield: 1 9-inch loaf

Adapted from www.theglutenfreegoddess.blogspot.com/

GF Vanilla Chocolate Chip Cupcakes with Chocolate Frosting

Gluten-free Vanilla Cupcakes (dairy-free)

1 cup granulated sugar

2 large eggs

1 1/4 cups Bistro Blend All Purpose Flour (available at www.theglutenfreebistro.com)

1/4 tsp  salt

1 1/2 tsp baking powder

1/2 cup coconut oil-melt to make a liquid (or other vegetable oil)

1/2 cup coconut milk

1 tsp pure vanilla extract

1/2 cup chocolate chips- dairy-free (optional)

Prepared frosting (or make your own)

Preheat oven to 350 F. Position rack in center of oven. Place cupcake baking liners in a 12-cupcake baking pan. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, oil, milk, chocolate chips and vanilla; beat at medium speed for one minute. Pour batter into prepared pan. Place in center of oven and bake for about 26-27 minutes or until center springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for
five minutes. Remove cupcakes from pan onto rack and cool completely before icing. Top with your favorite frosting and sprinkles!

Gluten-Free Tail Gate Pizza Ideas

The Gluten Free Bistro’s Grilled Pizza Ideas:

Ready in 10 minutes!!!

Pick up a pizza crust by The Gluten Free Bistro at your local store (see our site
for locations www.theglutenfreebistro.com/findus)

Top the crust while it is frozen. Here are some great topping ideas:

• Green Chili & Jack: Mark Schlereth’s ‘Stinking Good’ Green Chili Sauce & shredded Monterey Jack Cheese


• Sage & Tomato: fresh chopped sage, sliced tomatoes, shredded fontina cheese, olive oil base


• Proscuitto & Lemon: thinly sliced lemon with rind, proscuitto, red onion, havarti cheese, olive oil base (image)


• Margherita: Muir Glen Organic Pizza Sauce, mozzeralla, sliced tomatoes, and fresh basil when it comes off the grill.

Grilling instructions:  It’s simple!
Preheat grill on med-low heat, place topped frozen pizza on grill, close top and cook for 7-8 minutes and serve.





Check out more great game-time recipes in the GF Pizza catagory on our blog. Even a football shaped pizza!

The Gluten Free Bistro is Raising Awareness with Faces of Gluten-Free Campaign

Boulder, CO (September 10, 2012) –The Gluten Free Bistro is raising awareness with a white board and a camera at all their demos and promotional events this year.  This easy and fun campaign is about collecting fellow gluten-freers images on location while holding a white
board with their message. If you are unable to attend demos, get out your white boards, a piece of cardboard, or just a plain old piece of paper and share your story and take picture. Send all images to info@theglutenfreebistro.com and follow The Gluten Free Bistro’s Famous Pizza Crust on Facebook to see your picture posted.

When their goal of 1,000 images is achieved a donation will be made to Gluten Intolerance Group of North America® (www.gluten.net). The mission of the Gluten Intolerance Group of North America® is to support those with gluten intolerances and celiac disease, through consumer and industry services and programs that positively promote healthy lives. Barb Verson, C.N, COO for The Gluten Free Bistro states, “We love hearing everyone’s gluten-free journey, from the newly diagnosed to the long-time sufferers. Write your words of wisdom or years gluten-free on a white board or other medium and just hold the board and have your picture taken. Send your image to us and help achieve our goal of 1,000 images from all over the world!”


Barb Verson, C.N., COO for The Gluten Free Bistro

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. 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.

Office:  720.329.3254            www.TheGlutenFreeBistro.com

MODERN. HEALTHY. DIVINE.

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