Cinco de Mayo Pizza!

Chorizo, Poblano and Tomato Pizza



Ingredients:
1 to 2 chorizo sausages, removed from casing (make sure you are using GF sausage)
1 tbs olive or grapeseed oil
1 poblano pepper, thinly sliced
2 roma tomatoes, sliced
3/4 cup pizza sauce
1 cup mozzarella cheese, shredded
1 12" GF pizza crust
queso fresco, for topping (optional)

Instructions:
Heat oil in a pan over medium heat; saute poblano peppers for 8 to10 min, until soft and starting to char slightly. Remove from pan and set aside. In the same pan, cook chorizo, stirring frequently to break up any large pieces. Saute for about 6 minutes or until brown and cooked thoroughly.  Remove from heat.

Pre-heat oven to 375° F. Top frozen pizza crust with pizza sauce, shredded cheese, cooked chorizo, poblano slices, fresh tomato, and queso fresco. Bake directly on oven racks for approximately 15 minutes, or until cheese is bubbling and starting to brown just slightly. Enjoy with an ice cold drink for a tasty Cinco de Mayo celebration!

The Gluten Free Bistro’s Products Available at Alfalfa’s Market!

The Gluten Free Bistro’s Products Available at Alfalfa’s Market!

Boulder, CO (April 18, 2011) - The Gluten Free Bistro’s product line will be sold retail at Alfalfa’s Market in Boulder, CO. The line offers an array of gluten-free products including: frozen pizza crust, fresh-style (frozen) penne and fettuccine, and Bistro Blend all purpose flour. Alfalfa’s Market is set to open their new store (in the old location at Broadway and Arapahoe) on Earth Day, April 22^nd. Alfalfa’s along with Whole Foods Rocky Mountain Region will be selling this amazing line of gluten-free products that was formerly only available at restaurants.

 Barb Verson, C.N, COO for The Gluten Free Bistro states, “We are so excited to offer our line retail and give everyone a chance to try healthy and delicious gluten-free products. We look forward to announcing more retail locations soon and hope to be nationwide by the end of this year.”

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, non-GMO gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

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 our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Big Bill’s Now Offering Gluten-Free Pizza in Centennial, CO!

Big Bill’s Now Offering Gluten-Free Pizza in Centennial, CO!

Boulder, CO (April 12, 2011) - The Gluten Free Bistro’s pizza crust is now being served at Big Bill’s (bigbillsnypizza.com) located at 8243 S. Holly St. in Centennial! Try Big Bill’s veggie combo, meat combo or white pizza atop a gluten-free crust and enjoy the NewYork atmosphere. Enjoy fresh ingredients and great salads at Big Bill’s open seven days a week.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with non-GMO, whole grain gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining, all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting.  

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 or pizzeria. No more feeling left out! Enjoy our products in CO, Utah and the Mid West. 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 or follow us on Twitter/Foursquare (gfreebistro). Modern. Healthy. Divine. ^tm

Easy Dinner Rolls and Breadsticks made with Bistro Dough Ball

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

1. Allow the dinner rolls to sit and rise for 10 minutes at room temperature


2. 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.


3. Brush the dinner rolls with butter or olive oil


4. Sprinkle the rolls with Kosher salt or other coarse salt and rosemary


5. Place tray in the oven and bake for 20 minutes or until firm and brown on the top


6. Remove dinner rolls and place on a wire rack or plate and allow them to cool for 5-10 minutes

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.)

The Gluten Free Bistro’s Products Now Available Retail at Whole Foods Market!

Boulder, CO (April 4, 2011) - The Gluten Free Bistro’s line of products are now available retail at Whole Foods Market in the Rocky Mountain Region. The launch will begin with five stores and shortly after include the entire region. The first five stores include: Pearl St., Alpine Ideal, Baseline, Tamarac, and Superior. The line offers an array of gluten-free products including: frozen pizza crust, dough ball (prepared food), fresh-style (frozen) penne and fettuccine, and Bistro Blend all purpose flour. The Gluten Free Bistro is delighted to be retail and give the gluten-free community what it has been waiting for: modern, healthy, and divine tasting foods.

This product launch contains a refrigerated gluten-free dough ball that is the first of its kind in any marketplace. The dough ball can be found in the prepared food area and toppings will be sold there as well, for easy make-at-home pizza. This dough ball offers a variety of meal ideas including; N.Y.-Style Pizza, Chicago-Style Pizza, Stromboli, and Calzones. Be sure to visit www.theglutenfreebistro.com for dough ball and pizza recipes.

Barb Verson, C.N, COO for The Gluten Free Bistro states, “We are so excited to offer our whole grain line of products retail and give everyone a chance to try healthy and delicious gluten-free foods. All of our products are made with our one-of-kind; nutritious Bistro Blend which was designed to have 76% whole grain flours and contain only 22% starch. We look forward to announcing more retail locations soon and hope to be nationwide by the end of this year.”

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with whole grain, non-GMO gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

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 our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare (gfreebistro) to keep on top of the latest news. Modern. Healthy. Divine. ^tm

Cooking and Preparation Instructions for a Perfect Pizza with The Gluten Free Bistro’s Pizza Crust and Dough Ball

Watch these videos with Kelly making NY-Style and Chicago-Style Pizzas with our new gluten-free dough ball available retail at Whole Foods and Lucky's Market in either the freezer section or the prepared food area.

 

Our crust is cooked perfectly when the bottom is crispy and a slice easily supports the toppings without becoming limp.

Dough Ball:

Oil your hands with ½ teaspoon of olive oil and remove dough ball from container.  Coat the dough ball with olive oil with your hands.  Gluten-free dough is sticky so when in doubt use more olive oil. Select a style of pizza from the following:

NY-Style Crust:

Here is a video of Kelly making NY-Style Pizza with our dough ball:

1. Preheat oven to 400 degrees.


2. Apply olive oil to sheet pan and rolling pin, before rolling out the dough. If the dough begins to stick, reapply olive oil to the rolling pin. You cannot pick the dough up and move it once it is rolled out. After parbaking the crust you can cook it on a stone, directly on the oven rack or grill.


3. Roll out the dough to a 12 inch circle or oblong flat bread shape crust. *


4. Set aside to let rise for a minimum of 10 minutes.


5. For a 12-inch diameter par-baked dough, place in a preheated 400 degree oven for 6 minutes.


6. Remove from oven to add your toppings.


7. Return to oven and bake at 400 degrees for 14-15 minutes.

*The thinner you roll it out beyond 12 inches in diameter will decrease bake time; the reverse is true if choose to make a thicker crust that is less than 12 inches in diameter, it will increase bake time.

Chicago-Style Crust:

Here is video of Kelly making a Chicago-Style Pizza with our dough ball:

1. Preheat oven to 400 degrees. Olive oil your hands and coat dough ball with the olive oil liberally before pressing into pan.


2. Apply 1 teaspoon of olive oil to a 10 inch round baking pan. Press dough into pan on the bottom and along the sides with olive oil on your hands.


3. Set aside to let rise for a minimum of 10 minutes.


4. Place in a preheated 400 degree oven for 10 minutes to par-bake.


5. Remove from oven to add your toppings.


6. Return to oven bake at 400 degrees for 20 minutes.

(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. Dough ball can also be thawed in microwave on defrost setting for 5-6 minutes and then proceed with directions above).

Our Frozen Pizza Crust Topped (already rolled out). Frozen crust available at Whole Foods, Alfalfa's Market and Lucky's Market:



Top a frozen crust and bake at 400 degrees for 14-15 minutes on oven rack or pizza stone.

We recommend a thickly shredded cheese; however, if a finely shredded cheese is used, we recommend par-baking the frozen crust for 6 minutes at 400 degrees, then remove from oven, and add toppings. After par-baked pizza is topped, bake at 400 degrees for an additional 12-15 minutes.

Gluten-free and good-Daily Camera March 2011

Boulder's Gluten-Free Bistro expands to grocery stores

By Aimee Heckel Camera Staff Writer

Posted: 03/24/2011 09:27:01 AM MDT

Julie McGinnis, left, Kelly McCallister and Barb Verson, founders of Gluten-Free Bistro, will be selling their products at Whole Foods and Ideal Market in Boulder. (Cliff Grassmick)

Barb Verson walks down the aisle at Whole Foods and points at different gluten-free products.

"White. White. White," she says. "There's another white -- whatever."

To Verson, of Boulder, all of this whitewashing means two things. Unhealthy. And disgusting.

Even as a certified nutritionist running a gluten-free business, she has to admit: Her kids wouldn't touch most gluten-free products; they're often dry and bland. Quite comparable to cardboard. And Verson says she wouldn't feed those products to her children, anyway. To her, the whiteness is a sign that the food is nutrient-void, packed with white flours, starches and preservatives, she says.

She says she wanted food that her whole family could -- and would -- eat together, despite her gluten intolerance.

"Something that if I brought to a party and never told you it was gluten-free, you would still like it, and I wouldn't have to go around explaining that it's gluten-free," Verson says.

She wanted it. So she created it.

And now more than 80 restaurants in the Rocky Mountains and Midwest have it, including nearly all Nick-N-Willy's Pizza chains. It hits grocery stores next month.

Verson, along with Boulder dietitian Julie McGinnis and Kelly McCallister, who has a background in the local restaurant industry, joined together two years ago to create The Gluten-Free Bistro.

The local company makes gluten-free pizza, fresh-style pasta and an all-purpose flour blend. The products are made out of whole grain flours, instead of starches, so they are rich with protein, fiber, minerals and B vitamins.

The recipe was not easy to create, says McGinnis, who also has a master's degree in nutrition.

She says she and Verson got the idea nearly a decade ago, shortly after McGinnis learned that gluten was making her suffer from a ration of health problems, including gastrointestinal pains, nose sores and skin rashes. As soon as she cut out the ingredient, she says her overall health improved.

But her menu didn't. Back then, gluten-free was an anomaly.

"I wondered why can't I go pick up a gluten-free pizza from Nick-N-Willy's?" she says. "This is ridiculous. I live in Boulder, where everyone's on the nutrition bandwagon. It's a food hub, but I can't believe I can't get a descent pizza."

They began exploring recipes, but then both Verson and McGinnis got pregnant and put the mission on hold. Several years later, McGinnis says her friend, McCallister, was having gastrointestinal issues, migraines, nose sores and other problems. Once again, it looked like gluten intolerance. It was McCallister's self-diagnosis that rekindled the original idea.

After eight months of playing around to find the "perfect blend of flours" and meet the three women's high standards for taste and nutrition, they launched their product -- a "revolutionary" 76 percent whole grain, 20 percent starch -- in the north Boulder restaurant, Radda.

"I knew we made a really great product; we weren't going to put anything out that didn't taste phenomenal, and we had to do it very clean," McGinnis says. "When people started eating it, we were getting amazing feedback. We knew it. We knew it would be amazing."

In two years, The Gluten-Free Bistro products spread quickly -- and so did the gluten-free industry, as a whole, up 38 percent every year.

Experts say it's expected to be a $5 billion industry by 2012.

"It's insane," McGinnis says. "And it's not going anywhere."

The Gluten-Free Bistro products, including a new dough ball for $4.99, are expected to appear on Boulder Whole Foods' shelves starting April 1, and within a few months, at Whole Foods in the entire Rocky Mountain region.

In addition to the dough ball, the 10-inch frozen pizza crust is $5.99; 6 ounces of fresh pasta (penne and fettuccine) are $6.49; and a 13.5-ounce bag of flour is $5.99.

McGinnis says some people question whether gluten-free foods are a fad, like the low-carb diet. But McGinnis says it's not the same.

The Mayo Clinic estimates that one in 100 people in the United States have Celiac disease, an immune system reaction to gluten. That's four times more common today than in the '50s, and not just because it's being tested more, the clinic reports.

In addition, some estimate that as many as one in six Americans have a non-Celiac gluten intolerance -- although the legitimacy, without a doctor's diagnosis, is still somewhat controversial. In January, the American Journal of Gastroenterology published a study saying there was evidence that non-celiac gluten sensitivities do exist.

"People have been sick with a laundry list of things that no one knew what from," McGinnis says. "Now that the diagnosis is being pin-pointed back to gluten... they can't go back. ... They feel a lot better, period. I can never go back to eating it."

Read more: Gluten-free and good - Boulder Daily Camera http://www.dailycamera.com/food/ci_17690559#ixzz1Hu4TiXYa
DailyCamera.com