Frequently Asked Questions
Who are the women behind The Gluten Free Bistro?
The Gluten Free Bistro was founded by three gluten-intolerant women from Boulder, CO who were dissatisfied with the gluten-free foods available. For years we worked on perfected our flour blend and recipes and have created modern, healthy and divine tasting gluten-free products. We all bring professional experience to our company: Julie holds a master’s degree in nutrition and is a registered dietitian, Barb is a certified nutritionist, and Kelly has extensive sales and food knowledge. Our vision was to allow those with gluten intolerance and celiac disease to enjoy pizza, fresh-style pasta, and other foods in trendy restaurants or pizzerias. We no longer wanted others (or ourselves) to feel left out anymore! Our vision has come true and our products are available in over 100 locations (both restaurant and retail) including Colorado, New Mexico, Utah and the Midwest.
What is different about your products?
The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with 100% non-GMO ingredients and 100% whole grain gluten-free flours that provide protein, fiber, minerals and B vitamins. Our products do not contain any artificial ingredients, hydrogenated oils or aluminum containing leavening agents. You will enjoy all natural gluten-free foods that are low in sodium and sugar and full of flavor and texture.
Are your products allergen-free?
Our flour blend contains eco-farmed brown rice flour, whole grain sorghum flour, tapioca starch, buckwheat flour, organic coconut flour and xanthan gum. This flour blend is the core ingredient of all our products. We developed the flour blend to be free of most major allergens, however, coconut is rare but potential allergen and some may have intolerances or allergies to the other flours included.
The additional ingredients in our pizza are: applesauce, olive oil, garlic salt, water, sugar (for inoculating the yeast only) and yeast. Our pizza crust is vegan and one 2 ounce slice contains 3 gms of protein and 3 gms of fiber!
The additional ingredients in our pasta are: guar gum, potato starch, and eggs. The pasta contains 15 gms of protein and 7 gms of fiber per 5 ounce portion!
Where are your products manufactured?
Our pizza crust and dough ball are manufactured in a facility that also processes the following allergens: milk, egg, soy, wheat. The equipment used processes the following allergens: milk, egg. Each crust is par-baked and frozen on site. By par-baking the crusts, they go right from the freezer to the oven, decreasing the opportunity for the product to be cross-contaminated. Our pasta is manufactured in a facility that also processes the following allergens: wheat, eggs, soy and dairy. The equipment processes the following allergens: eggs. Our flour blend is processed in a facility with an allergen control program. They process the following allergens: wheat, dairy, soybean, tree nut (coconut), eggs, fish, and shellfish. The equipment that blends our flour also processes the following allergens: wheat, dairy, soybean, tree nut (coconut), eggs.
Good Manufacturing Practices are used in all facilities and machinery is cleaned before production of our products. The Gluten Free Bistro’s product line is GF certified by the leading gluten-free certification program of The Gluten Intolerance Group, also known as GFCO or the Gluten-Free Certification Organization (www.gfco.org).
We also offer full service training to our restaurant partners and educate them about gluten-free preparation and cross contamination concerns. We provide our partners with new pizza cutters that have green handles to be used with our gluten-free products only. We also send out monthly newsletters to our partners as reminders to do trainings for new staff and with continuing education information.
