The Gluten Free Bistro

Toll House Cookies Converted to GFree!

kelly — Tue, 31 Aug 2010 14:41:15 +0000

Who doesn’t love a toll house cookie!?! The classic recipe has been around since the 30’s and I haven’t been able to have one in years. So I tried the recipe with our Bistro Blend Flour yesterday, then had 6 cookies because I couldn’t stop eating them. They were fantastic and authentic! I figured that I could have one for every mile I ran yesterday.

How I went about it…

The recipe is on the back of the bag, as you probably remember.

Here is the recipe link, too: http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx

Exchanged the All-Purpose Flour in the recipe 1:1 for the Bistro Blend GF Flour
Used the High Altitude Baking instructions because I live at 6,200 feet
Reduced the oven temp to 350 and baked for 15 minutes

I did drop cookies at the time I made the dough, and then wrapped the rest in parchment so I could hand them off to my friend. The dough also works as an ice box cookie, to be sliced and baked whenever you would like fresh cookies. The batch makes 5 dozen cookies. They are sooo good. You won’t be disappointed.

We were at the CSA Incredible, Edible, Gluten-Free Fair on Sunday in Golden and had brought these same cookies for sampling. They were devoured!!!

Our Bistro Blend GF Flour is made of all whole grain and non-GMO flours. It is now available for purchase on our website. http://www.theglutenfreebistro.com/products.html

Enjoy, my gluten-free friends!

Kelly

Co-Founder of the Gluten Free Bistro

http://www.theglutenfreebistro.com/products.html

Recipe of the Week: Gluten-Free Gingered Banana Bread-The Organic Center Webblog

kelly — Tue, 24 Aug 2010 01:33:50 +0000

Recipe of the Week: Gluten-Free Gingered Banana Bread

August 23, 2010 by Sara Snow

I started (slowly at first) eating a gluten-free diet about five years ago. I noticed that I was having trouble digesting wheat and would get a rash along my jaw line each time I ate it, particularly if it was a white flour roll straight from the bread basket of some Italian restaurant. You know the type!

In the meantime I have tried countless gluten free crackers, pastas and baking/flour blends. Some are great. Some, frankly, aren’t.

The Gluten-Free Bistro is in that “great” category. And it’s because the three ladies eat the foods themselves. In an interview recently published in Boulder’s The Daily Camera, co-founder Julie McGinnis said of other gluten free products, “Texture was lacking, taste was lacking, nutrition was lacking and I really got sick of buying products and throwing them in the garbage.” Julie started GF Bistro with friends Kelly McCallister and Barb Verson who since have found great success selling their products (pizza crust in particular) to a growing list of restaurants.

Well, I too hate seeing food go to waste which is why this week’s recipe, pairing overly ripe bananas with the Gluten Free Bistro flour blend, is perfect.

Gluten-Free Gingered Banana Bread

INGREDIENTS

4 ripe bananas – mashed
½ cup butter
1 teaspoon vanilla extract
2 eggs
2 tablespoons buttermilk
1/2 scant cup of sugar
1/2 cup brown sugar
2 cups Gluten-Free Bistro flour blend (or whole wheat flour if not making GF)
¼ cup ground flax seed
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 tablespoon cinnamon
½ cup raisins
2 tablespoons grated ginger
¼ cup chopped candied ginger
1 cup slivered almonds
1 teaspoon dried ginger
1 tablespoon honey

DIRECTIONS

Grease a standard size loaf pan or 4 mini loafs and pre-heat oven to 350 degrees.

Beat together banana, butter, vanilla and eggs until well blended and light. Beat in buttermilk and sugars.

In a separate bowl, mix together dry ingredients: flour, baking powder, baking soda, nutmeg and cinnamon.

Slowly add to wet mixture and mix until well blended.

Stir in raisins, and gingers.

In a bowl toss together almonds, dried ginger and honey.

Pour mixture into a loaf pan and sprinkle with tossed almonds.

Bake for 1 hour or until knife comes out clean.

Enjoy!

Also on www.SaraSnow.com

And it was good

kelly — Sat, 07 Aug 2010 13:34:08 +0000

Friday, August 6, 2010, by Stapleton Moms

Yes, the very day I heard about this, I did drag my kids to the Nick-n-Willy’s in Boulder, on 8th & Pearl, to pick up one of their gluten-free take & bake pizza’s. Sausage, mushroom, peppers, no cheese. I added my own sheep’s milk cheese that I got from Whole Foods. It’s a mild, soft, mozzarella-like texture and I threw away the wrapper so I hope I can find it again.

Cooked it for 13 minutes, and I have to say: Aaaahhh. It was good. Really good. Nothing cardboardy or dry about it. It was moist, and chewy, and felt like pizza.

I ate way too much of it.

The guy at Nick-n-Willy’s told me the women at Gluten Free Bistro tweaked around the recipe for years until they felt they’d gotten it right, and the secret is coconut flour. Whatever it is, it’s good.

You can order the crusts from their website. And rumor has it Cucina Colore in Cherry Creek will start stocking it, too.

So go enjoy — and I do mean truly enjoy — a gluten-free pizza.

Boulder’s Gluten Free Bistro finds the right ingredients

kelly — Mon, 02 Aug 2010 15:59:25 +0000

Company offers healthy pizza, pasta options

By Scott SchlaufmanFor the Camera

Posted: 08/01/2010 09:00:00 PM MDT

The owners of The Gluten Free Bistro of Boulder are the first to admit that most gluten-free products aren’t always appetizing.

“Texture was lacking, taste was lacking, nutrition was lacking and I really got sick of buying products and throwing them in the garbage,” said Julie McGinnis, who founded the company with Kelly McCallister and Barb Verson.

All three are gluten intolerant and simply wanted to be able to go out to eat with their families.

The company got started in April 2009, launching its first product last summer with a sale to Boulder’s Radda Trattoria. From there, The Gluten Free Bistro has continued to grow, selling pizza crusts and pasta to more than 30 restaurants, most of which are in the Boulder area.

The Sink, located at 1165 13th St. on University Hill, has been carrying the pizza crust for nine months, according to chef Scott Baptist. Baptist isn’t gluten intolerant, but enjoys the taste of the crust. That taste, he said, separated The Gluten Free Bistro from the competition.

“As soon as they walked in the door, I knew it was a great product,” Baptist said. “I had already tried somebody else’s (crust) and it was OK, but this is much better.”

That taste comes from hours spent in the kitchen trying out different recipe variations, the company’s founders said. While the experimental process led them through ingredients like corn, dried milk and almond flour, the three owners ended up with a product that uses no major allergens.

In the kitchen, they discovered coconut flour as a replacement for the dairy and nut flour that would be allergen-free. The coconut also gives a much-needed texture to the food.

“What it was with the coconut flour is that it’s so absorbent,” McCallister said. “It really draws in the moisture and gives a textural component to it that a lot of other gluten-free products are missing out there.”

In addition to taste, McCallister and her colleagues focus on cutting down the time it takes to make the gluten-free dishes. The pizza crusts are partially baked and then frozen to cut down on baking time, and their pasta cooks in one-fifth of the time that it would normally take.

In the coming months, the owners are hoping to move their products into the retail market, but currently both the pizza crusts and pasta can be bought from the company’s Web site.

The crusts are also available at Radda Trattoria, Nick-N-Willy’s at 801 Pearl St., and all of the Pasta Jay’s locations.

McGinnis and Verson have backgrounds in nutrition, so they said their products are not only good tasting, but good for the body.

“This is full of B vitamins and minerals. It’s high in protein and fiber and it’s just really well-balanced,” McGinnis said. “You’d want to give your family this.”

Gluten-Free Pizza Crust for Blackjack in Gunbarrel and Longmont!

kelly — Sun, 25 Jul 2010 12:56:34 +0000

Boulder, CO (July 24, 2010)-Black Jack Pizza located in Gunbarrel and Longmont, welcomes The Gluten Free Bistro’s pizza crust to their menu. Over the past 21 years Black Jack has evolved as pizza to-go place with a unique menu. Try their chicken pesto, Mediterranean or Santa Fe specialty pizza atop a gluten-free crust delivered to your home.

In addition, Black Jack has a firm commitment to gluten-free food preparation and has designated preparation areas and utensils. Black Jack has received The Gluten Free Bistro’s handling instructions and safe handling procedures as a part of their training. Black Jack offers ordering on-line and delivery day or night. Where pizza is their passion, Black Jack is a great addition to our restaurant partners.

Black Jack is now offering a great deal with buy one ten inch gluten-free pizza and get half off the second one! Enjoy.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with organic, whole grain, gluten-free flours that provide protein, fiber, minerals 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 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! Please enjoy our products in Boulder, Denver and the surrounding areas. 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 (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat ^tm

Gluten-Free Pre-Race Meal May Optimize Performance

kelly — Tue, 20 Jul 2010 01:11:56 +0000

A recent article in Men’s Journal from February 2010, noted that Garmin-Transitions pro cycling team went gluten-free during their race season. The riders found that there performance, digestion and recovery improved on a gluten-free diet. This got me thinking about the prevalence of gluten-intolerance in the U.S. population and the potential for improved performance for all kinds of athletes.

A gluten-free diet can do more than resolve gastrointestinal problems; it can also reduce inflammation, increase energy and clear up mystery aches and pains. At this time celiac disease is estimated to affect 1 out of every 133 Americans and some experts suggest that gluten intolerance can affect 1 out of every 10 individuals. For athletes, both professional and amateur, with undiagnosed celiac disease/gluten intolerance the benefits of a gluten-free diet on performance can be many.

To check in with the bike racing world I met with a friend who has been racing for years to find out what athletes of this caliber do in 2010 as far as nutrition. The goals appear to be the same as the past, in that everyone wants to improve their speed and recover faster, particularly master’s athletes who have been racing long a time. Carbo loading is still practiced pre-race the night before and most indulge in a large plate of pasta. Pasta seems harmless enough but is it really? My friend told me about is “ah ha” moment when he realized pasta may be what was effecting his performance on race day. His training times were always great and he always felt strong when training but every race day he seemed to feel tired, sluggish and would wake up weighing 6-7 pounds more than the night before. He knew carbohydrates promoted water retention but for the amount he was eating in the pasta he should only have gained a pound or two. So, when he decided to go eat a steak and salad one night for his pre-race meal his race the next day was superb and he came in a just seconds behind the leader. The only difference for him was his pre-race meal and since then he found out from a food allergy blood test that he is indeed intolerant of wheat and other gluten containing grains!

Athletes can experience all kinds of symptoms from gluten intolerance and they do not necessarily have to be gastrointestinal. Some may suffer from constipation, diarrhea or other irritable bowel-like symptoms and may believe this is just “how they are”. Some may experience conditions like my friend and find that fatigue, weight gain, and an overall sluggish feeling are impacting their performance. Frequent headaches, migraines, canker sores, nose sores and mystery aches and pains can also be signs of gluten-intolerance. For a more complete list please visit www.theglutenfreegirl.com.

For those with undiagnosed celiac disease, which is a more severe auto immune condition caused by gluten intolerance, poor absorption of nutrients from a damaged intestinal lining can leave one with deficiencies and low blood levels of iron, calcium, vitamin B12, folate, vitamin D and vitamin K. Many symptoms are associated with these deficiencies; however, I am only addressing the one that may directly impact athletic performance. For those with low iron levels (anemia) or folate levels symptoms of fatigue and low energy levels may be present. B12 deficiencies feel similar to anemia and fatigue can be present along with neurological problems like numbness and tingling in the limbs. Low calcium, vitamin D and vitamin K can be associated with low bone mass leading to premature osteoporosis, loss of bone strength and bone fractures. Other problems from the autoimmune disorder associated with celiac disease/gluten intolerance can be present and low thyroid function is one of them. Poor thyroid function can affect energy levels and cause a multitude of other health problems. As you can see, these issues really do not set one up for optimal training or performance but once you are on the road to recovery optimal health can be restored.

Being on a gluten-free diet for athletes should not impact strength, endurance or training. With gluten removed, the body’s immune system is at rest and absorption can be restored. The body can then function at optimal levels and repair muscles more efficiently. Today, the options for substitute foods for commonly used carbohydrates are many. Gluten-free breads, pastas, pizzas, energy bars, etc. are all available, but be prepared for higher prices. Gluten-free athletes feel great and soon learn how to prepare for events with their own food and snacks. Athletes rejoice in their new health and new accomplishments after finding out what was holding them back for so long.

The Gluten Free Bistro (www.theglutenfreebistro.com) out of Boulder, CO offers great choices for athletes that are nutrient dense and tasty. Try their pizza and fresh-style fettuccini which are high in B vitamins, minerals, protein and fiber for the perfect high performance food. All their products are all natural, contain organic ingredients and are made with non-GMO flours. Additionally, the pizza crust (vegan) and pasta are free of allergens but do contain coconut flour and the pasta does contain eggs. These products are perfect for training or pre-race meals! The pizza is available on-line and both products are available in Boulder/ Denver restaurants. Retail is coming soon!

Gluten-Free Pizza Crust for Black Jack Pizza in Boulder!

kelly — Tue, 20 Jul 2010 01:08:44 +0000

Boulder, CO (July 19, 2010)-Black Jack Pizza located at 3023 Walnut St. in Boulder, welcomes The Gluten Free Bistro’s pizza crust to their menu. Over the past 21 years Black Jack has evolved as pizza to-go place with a unique menu. Try their chicken pesto, Mediterranean or Santa Fe specialty pizza atop a gluten-free crust delivered to your home.

In addition, Black Jack has a firm commitment to gluten-free food preparation with designated preparation areas and utensils. Black Jack has received The Gluten Free Bistro’s handling instructions and safe handling procedures as a part of their training. Black Jack offers ordering on-line and delivery day or night. Where pizza is their passion, Black Jack is a great addition to our restaurant partners.

Black Jack is now offering a great deal with buy one ten inch gluten-free pizza and get half the second one! Enjoy.

Locations, Locations, Locations for Gluten-Free Pizza and Pasta!

kelly — Wed, 30 Jun 2010 20:28:18 +0000

Boulder, CO (June 28, 2010)- The Gluten Free Bistro is proud to announce seven new locations for our gluten-free pizza and pasta. Some of the finest Italian eateries are adding gluten-free favorites to their menus. Pasta Jays (www.pastajays.com) (Pearl St., Moab and Lone Tree locations) and Antica Roma (www.anticaroma.com) are now serving our fresh-style fettuccini and Laudisio (www.laudisio.com) now offers both our pizza and pasta! Additionally, Loveland will finally have a taste of our pizza at Arte Pizzeria (www.artepizzeria.com) and in Longmont 7 West (www.7westpizza.com) is serving our pizza and pasta. Now more places than ever to enjoy your favorite sauces and toppings in your favorite restaurants. Enjoy.

The Gluten-Free Bistro’s Pizza Crust at Nick-N-Willy’s!

kelly — Wed, 23 Jun 2010 21:24:27 +0000

The Gluten-Free Bistro’s Pizza Crust at Nick-N-Willy’s!

Boulder, CO (September 18, 2009) — Nick-N-Willy’s Pizza (www.nicknwillys.com) located at 801 Pearl St. in Boulder is now offering The Gluten Free Bistro’s crust for their fabulous take-n-bake pizzas! Nick-N-Willy’s offers their famous Signature Pizzas; like the Aegean, Big Kahuna or the Magellan, along with the Ultimate Pizzas and Build Your Own selections. Their fresh ingredients and stone oven baking make Nick-N-Willy’s a favorite destination in Boulder for dining in, delivery, or take-n-bake!

The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free pizza crusts available. After many years, they have perfected delicious, nutritious gluten-free products and are pleasing the palates of all who taste them. These products are truly nutritious and provide B vitamins, protein, fiber and minerals. The company’s creators include two nutritionists and a self proclaimed “foodie” who grew up around everything made from scratch. Now, those with gluten intolerance and celiac disease can order a pizza in a trendy restaurant or pizzeria and have the same dining experience as everyone else. Please enjoy our products in Boulder, Denver and the surrounding areas. 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 and keep on top of the latest news or follow us on Twitter.

The Gluten Free Bistro’s Pizza Crust is Available in Radda Trattoria!

kelly — Wed, 23 Jun 2010 21:23:15 +0000

The Gluten Free Bistro’s Pizza Crust is Available in Radda Trattoria!

Boulder, CO (July 6, 2009) — Did you think the day would never come that you could enjoy a gluten-free, thin, rustic-style crust in a hip and cool restaurant? Well, those days are over, because Radda Trattoria of Boulder, CO has added to their Tuscan inspired menu a gluten-free crust made by The Gluten Free Bistro (www.TheGlutenFreeBistro.com). The Gluten Free Bistro is a local company that offers gluten-free products to restaurants, schools and hospitals. Their products are created by a registered dietitian with a master’s degree in nutrition who is also gluten intolerant. The Gluten Free Bistro offers two styles of crust; the original-style or thicker crust and their Neapolitan-style or thinner crust. Both are gluten-free and free of other major allergens, however, the original-style crust does contain egg whites. Radda Trattoria will be offering the thin style crust.

Barb Verson, COO of the The Gluten Free Bistro states, “We have been formulating these crusts for seven years and feel that the ingredients are both delicious and nutritious. Our ingredients provide the gluten-free consumer with B vitamins, iron, protein and fiber, which is not something other gluten-free products can claim.” Kelly McCallister, CFO, comments that, “The crusts are delicious and even non-gluten free consumers are telling us they taste as good as the real thing.” So, are you ready for a delicious pizza, topped with authentic Tuscan ingredients in a fantastic settting? Go to Radda Trattoria (www.RaddaTrattoria.com) located at 1265 Alpine Ave. in Boulder on Wednesday, July 8^th and be the first to enjoy!

The Gluten Free Bistro was founded by three gluten-intolerant locals that were dissatisfied with the gluten free pizza crusts available. After, formulating a delicious and nutritious gluten-free crust they started approaching restaurants with idea of offering it to their diners. Now, those with gluten intolerance and celiac disease can order a pizza in a trendy restaurant and have the same dining experience as everyone else. Coming soon are more of The Gluten Free Bistro’s products in the Boulder and Denver areas. Call 720.329.3254 or visit www.The GlutenFreeBistro.com.