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

 

GF Grilled Chicken Caesar Pizza

Ingredients:

1 large boneless, skinless chicken breast- grilled

olive oil

sea salt and black pepper

1 Gluten Free Bistro Pizza Crust

1/4 cup Roasted Garlic Paste (recipe to follow)

1 cup fontina cheese, shredded

1 heart of romaine, cut crosswise into 1/2" wide ribbons

2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)

2 tbs fresh grated Parmigiano-Reggiano cheese

 

Directions:

Preheat your BBQ grill to medium heat.

 

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately.

 

ENJOY! 

 

Roasted Garlic Paste

Ingredients:

3 heads garlic

3 tbs olive oil, plus more for drizzling 

Kosher salt

Directions:

Preheat the oven to 400°F

Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)

This will keep, tightly covered, in the refrigerator for up to 2 days.

Both recipes inspired by "Fine Cooking" Pizza on the Grill 2012

The Gluten Free Bistro’s Products Now Available at Good Earth Natural Foods!

Boulder, CO (July 11, 2012) - The Gluten Free Bistro’s Products are now available at all five Good Earth Natural Foods locations in Utah. The Gluten Free Bistro’s line offers an array of gluten-free products including: frozen pizza crust, dough ball, fresh-style (frozen) penne and fettuccine. Since 1973, Good Earth is committed to providing fresh wholesome foods and nutritional supplements that will help each individual gain optimum health of body and mind. The Gluten Free Bistro is excited to offer their line in Good Earth and give the Utah gluten-free community what it has been waiting for: modern, healthy, and divine tasting foods.

Kelly McCallister, CFO for The Gluten Free Bistro states, “The addition of Good Earth Natural Foods to our retail partners allows for 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. We are looking forward to expansion into more regions this year.”

 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

Roasted Tomato, Basil and Fresh Mozzarella GF Grilled Pizza

 

Ingredients:

• 1 pint cherry or grape tomatoes, cut in half


• 2 garlic cloves, minced or chopped finely


• 1 to 2 tbs olive oil, plus additional for pizza crust 


• 6 sprigs of fresh thyme 


• 3 sprigs fresh oregano


• salt and pepper


• 1 bay leaf


• 1 small bunch of fresh basil, torn into pieces 


• 4 to 6 oz fresh mozzarella cheese, sliced 


• 1 GF Bistro Pizza Crust


• Parmesan cheese, grated (optional) 

Directions:

Preheat oven to 350°F. 

1. On a baking sheet lined with parchment paper, toss the tomatoes, garlic, olive oil, thyme, oregano, bay leaf, salt and pepper together. Spread in an even layer on baking sheet. 


2. Roast in oven for 1 hour, checking on them halfway through to make sure they are not burning. Gently  toss. Remove from oven and let cool. 


3. Preheat BBQ grill. 


4. Brush GF pizza crust with olive oil, drain tomatoes and spread evenly on the pizza crust. 


5. Place sliced mozzarella on top of tomatoes and sprinkle with fresh basil and grated parmesan cheese. 


6. Grill pizza for approximately 6-10 minutes on medium-low setting, or until bottom of crust is crispy and cheese is melted.  

Recipe adapted from David Lebovitz:

http://www.davidlebovitz.com/2011/08/tomato-basil-pizza-recipe/  

Chickpea Soup with GF Dinner Roll

Easy, Fresh Dinner Rolls

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1 – 12 oz Gluten Free Bistro Dough Ball (store locator: http://www.theglutenfreebistro.com/find-us/retail-restaurant/retail/)

2 T olive oil

1 t sea salt

1. Preheat oven to 350 degrees.


2. Either with hands or 1 oz cookie scoop (small ice cream scoop), dipped in olive oil, create 12 small dough balls.  If you use the scoop to portion, roll the dinner rolls in your hands to form a ball.


3. Place on cookie sheet.


4. Sprinkle with desired amount of sea salt on top.


5. Bake for 15 minutes

 To request our product in your favorite store, you can download a letter here to print out and give to customer service: http://www.theglutenfreebistro.com/wp-content/uploads/2012/01/RequestOurProductLetter.pdf

 Chickpea Soup*

---

2 lbs Bone in Pork Shoulder

Medium onion, chopped

4-5 cloves of garlic

4 large carrots

4 fresh tomatoes

2 celery

2 T olive oil

2 T fresh oregano or thyme

1 c dry chick peas

Water

 greens (radish or beet)

2-3 eggs

hard cheese such as pecorino romano

Top with:

Fresh tomatoes

Fresh chopped herbs: basil, oregano, flat leaf parsley

Gluten Free Bistro Dinner Roll

 

Directions

1. Soak dried chickpeas in water, overnight.


2. Brown pork shoulder in soup pot, remove.


3. Toss in onion, garlic, carrots, celery, & olive oil, sauté for 5 minutes


4. Drain chickpeas, add to soup pot.


5. Add herbs, pork, and cover with water.


6. Cook on medium low heat for 4-5 hours, reduce by half.


7. Pull out bones and shred pork.


8. Add greens (kale, radish or beet)


9. Stir in eggs and ½ cup shredded cheese.


10. Serve with a dinner roll made from Gluten Free Bistro Dough, shredded cheese, & fresh basil
    

*Adapted: New York Times: by Frank de Carlo & Mark Bittman

 Super savory and hearty!  Enjoy!

GF Quinoa Feta Veggie Burger

 

Ingredients:

2 cups cooked quinoa
 

1 can kidney beans, drained and rinsed

1/2 small onion, minced

1 carrot, shredded

2 tbs fresh basil, chopped

3 tbs crumbled feta or goat cheese

2 egg whites, lightly whisked

salt and pepper

2 tbs olive oil 

Directions:

1.  In a bowl, mash beans into a thick paste and mix in onion, carrot, quinoa, basil, feta, salt and pepper, and egg whites.

2. Form mixture into six patties and chill 30 minutes. 

 3. Heat 1 tablespoon oil in a skillet over medium-high heat and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.

 

Serve on a gluten-free bun or on top of an arugula salad, with tomatoes, avocado and whole-grain mustard. Inspired by Whole Living (http://www.wholeliving.com/178486/quinoa-feta-burgers)