Ingredients
 

1 egg
1/4 cup melted butter
1 cup white sugar

1 cup pear sauce (can substitute natural apple-sauce)
1 tsp bourbon vanilla extract
1.5 tsp grated lemon zest
1tbs fresh lemon juice
1.5 cups The Gluten Free Bistro’s All Purpose Flour Blend (www.theglutenfreebistro.com)
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans

Directions:

Pre-heat oven to 350° F. Using a standing mixer beat egg slightly, then add sugar and melted butter. Beat until well combined. Add pear sauce, lemon juice, lemon zest, and vanilla and continue …

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Ingredients:
1 cup Bistro Blend Whole Grain Gluten-Free Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
¼ teaspoon ground cardamom
1/4 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla
zest of 1 orange
juice of ½ orange
 Directions:
Preheat oven to 350°F. Lightly spray cups of mini muffin pan with nonstick cooking spray or line with paper liners. Makes 2 dozen muffins.
Sift & combine flour, baking powder, baking soda, cardamom and salt until well incorporated.
In mixer bowl with whisk attachment, beat …

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Gluten Free and Dairy Free
 Ingredients:
1 c sugar
½ c virgin coconut oil, melted
¾ c So Delicious Vanilla Coconut Milk
2 large whole eggs
1 large egg white
zest of 1 lime
juice of ½ lime
1 ¾ c Bistro Blend Whole Grain GF Flour
2 t baking powder
¼ t freshly grated nutmeg
¼ t salt
Directions:

Preheat oven to 350°F.
Grease 9×5 loaf pan.
Cream together the sugar, whole eggs, & egg whites.
Add vanilla coconut milk, eggs, lime zest, & lime juice.
Sift together the flour, baking powder, nutmeg, and salt. 
Fold dry ingredients …

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Makes 12-15 muffins

1 1/4 cups Bistro Blend GF flour 
1 1/4 cups certified gluten free oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk (if you do not have buttermilk, use 1/2 cup milk with 1 tsp cider vinegar added to the milk). 
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup to 1 cup fresh blueberries

Preheat oven to 350 degrees.
Line a 12 cup muffin tin with paper liners. 
In …

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Makes about 10 muffins)
1 cup GF flour (Bistro Blend All-Purpose gluten free flour) 
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup milk
1/4 cup vegetable oil
1 Tbs unsulphered molasses
1 egg
3/4 tsp. pure vanilla extract
1 tsp orange zest
3/4 cup mashed or pureed sweet potatoes (plain without the peel)
1/2 cup chopped pecans (optional)
Preheat oven to 350° F; prepare muffin pan with paper liners.
In a large mixing bowl, combine the first seven ingredients (through …

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Gluten Free Cinnamon Carrot Bread 
Ingredients 
1 egg
1/4 cup melted butter
1 cup white sugar
1/2 cup cinnamon applesauce
2 carrots, peeled and finely grated
1.5 cups GF flour (Bistro Blend All Purpose GF Flour)
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 cup chopped pecans (optional)
Pre-heat oven to 350°F. Grease and flour a loaf pan using butter and GF flour. Tap out extra flour.
In a mixing bowl, beat egg slightly, add sugar, melted butter, apple sauce and carrots. Mix well …

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Third Street Chai Bread:
¼ c Earth Balance, soy free, room temperature
¼ c organic canola oil
1 cup organic dark brown sugar
1 ½ c 80:20 Bistro Flour Blend
1 t ground cinnamon
¼ t nutmeg
1 t organic ginger powder
½ t ground cardamom
½ t baking soda
1 t gluten-free baking powder
¼ t xanthan gum
½ t salt
1 farm fresh egg
1/2 cup organic pureed pumpkin
3 T Third St. Chai Spicey Ginger Concentrate
½ t vanilla extract
Directions:
Preheat oven to 325.
Grease 10×4” loaf pan with 1 t of butter.
In the bowl …

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1 egg
1 cup pumpkin puree
1/4 cup melted butter
1 cup white sugar
1.5 cups GF flour (Bistro Blend All Purpose GF Flour)
1 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
1/2 cup chopped pecans (optional)
Pre-heat oven to 350°F. Grease and flour a loaf pan using butter and GF flour. Tap out extra flour.
In a mixing bowl, beat egg slightly, add sugar, melted butter, and pumpkin. Mix well and set aside. In a separate bowl, mix flour, baking soda, salt and pumpkin pie …

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This recipe was adapted from October/Nov Living Without Magazine
Makes 20 Muffins or 60+ mini muffins
4 cups Bistro Flour Blend (sold on our site)
4 tsp baking soda
3 tsp baking powder
2 tsp salt
1 cup coconut oil
1 cup honey
2 cups + 2 TBSP milk of choice (I used Soy Delicious coconut  milk)
1 TBSP pure vanilla extract
3 tsp lemon juice
1 1/3 cup fresh blueberries or other fruit, nuts, seeds, etc
Bake at 325 degrees for 25-28 minutes. Test for doneness by inserting a toothpick in the center …

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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 …

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