Around my house we (I) get excited when easy egg-free recipes work! Finally an egg-free pancake that tastes good!
Dry Ingredients
1 cup Bistro Blend All Purpose Flour (www.theglutenfreebistro.com)
2 1/2 tsp baking powder
2 TBSP sugar
1 pinch sea salt
 
Wet Ingredients
1 1/2 cups coconut milk (not condensed)- I am pretty sure any alternative milk would work
1 TBSP apple cider vinegar
1 TBSP melted coconut oil
1 tsp vanilla
 
Place all dry ingredients in large mixing bowl. Mix together with a whisk. Add wet ingredients and whisk until …

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I have been on a quest to find good egg-free recipes for my son. I stumbled upon this one and of course used our Bistro Blend All Purpose Flour for an even healthier dessert.
Prep time is 4 mintues!

1 cup shredded, unsweetened coconut
1 Tbsp Bistro Blend All Purpose Flour (availble for purchse at www.theglutenfreebistro.com
1/2 cup lite canned coconut milk (or full-fat)
4 Tbsp agave or maple syrup
1/4 tsp  pure vanilla extract
tiny bit over 1/16 tsp salt

Combine all ingredients in a sauce pan and cook on stovetop …

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Sweet or Savory Pie Crust 
(make ahead and freeze)

Ingredients 
1 cup Gluten Free Bistro All Purpose Bistro Blend Flour (www.theglutenfreebistro.com)
1/2 cup sweet rice flour
1 tbs sugar (savory pie crust) or 2.5 tbs sugar (sweet pie crust)
8 tbs unsalted butter
1 egg
2 tbs ice water
 
In a food processor or  bowl of a standing mixer, mix dry ingredients. Cut in butter until mixture resembles a coarse meal. Add egg and ice water until dough starts to form together. Remove from bowl and form into a ball. …

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This recipe was inspired by  Minny’s famous chocolate pie from “The Help”. Rumor has it, over 50 chocolate pies were made during the filming of the movie.  The original recipe can be found at Food and Wine. http://www.foodandwine.com/recipes/minnys-chocolate-pie

 
Gluten Free Bistro’s Pie Crust:
1 cup Gluten Free Bistro All Purpose Flour (www.theglutenfreebistro.com)
1/2 cup sweet rice flour
8 tbs unsalted butter
2.5 tbs sugar
1 egg
2 tbs ice water
 
Chocolate Filling:
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 …

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Yield   Makes 2 dozen

Ingredients

1 cup Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)
1 cup stone-ground yellow cornmeal
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/2 tsp coarse salt
2 large eggs
3/4 cup granulated cane sugar
6 Tbsp extra-virgin olive oil
 1 Tbsp finely grated lemon zest
 1 cup dried cherries
1 cup shelled pistachios

Directions

Heat oven to 350 (or 325 at altitude) degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and …

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This recipe was passed down from my mom. She received it at a holiday event in 1981. The only change I made was substituting regular wheat flour for delicious and healthy gluten-free flour!
Hope you enjoy!
 Ingredients

 
1 cup sugar
1 cup butter (soft/room temperature)
1 egg
1 cup buttermilk
1 cup molasses
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3 tsp baking soda
5 1/2 cups Bistro Blend GF flour
 
In a mixer, cream together the sugar and butter. Now add the buttermilk, egg, and molasses, mix until …

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Dry Ingredients:
2.5 c Bistro Blend
1 t salt
3T sugar
1 pack of yeast
1T caraway seeds
1 t ground caraway

Wet Ingredients:

13/4 c warm water
1 T oil [olive or canola]
2 eggs

 
Directions for bread machine:

Whisk together the dry ingredients in a separate bowl.
Place all wet ingredients in bread machine chamber.
Place all dry ingredients on top of the wet in the bread machine chamber.
About 10 minutes into the mix cycle, open machine and use a spatula to scrap down any excess flour from the sides of the …

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Thanks to one of our Bistro fans, I was introduced to this recipe, which can also be found at the link below.  They were a hit at the get-together I went to last night.  The cinnamon makes this a
great option for gluten-free holiday cookies.
Our fan said: In Italy celiac is quite common and Italians are tested for it. I’ve found quite a few recipes that use buckwheat and or almond flour. We were in Italy last month and  I could …

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(adapted from David Leite)
Ingredients
4-5 Large Navel Oranges
3 1/2 cups Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)
1 1/2 tsp baking powder
1 3/4 tsp kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra virgin olive oil
Confectioner’s sugar for sprinkling
 
Directions:
Preheat oven 325 degrees. Coat a 12-C bundt pan with oil, dust with Bistro Blend flour and set aside.
Finely grate the zest of 3 oranges, then squeeze 4-5 of them to get 1 1/2 cups of juice.
Whisk together the flour, baking …

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For Cake:
3 cups Gluten Free Bistro All Purpose Flour (available at www.theglutenfreebistro.com)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2  teaspoon cinnamon
1 cup honey
1/4 cup molasses
3 cups raw carrots and some zucchini
if on hand
4 eggs
1/2 cup oil (olive is nice)
1 cup apple sauce
handful+ raisins
 
For Frosting:
3-5 tablespoons coconut oil
and/or butter
powdered sugar
coconut flakes
 
For Cake:
Sift powder ingredients, and mix together.  Separately mix wet ingredients mix well.  I always beat eggs first. Add wet to dry ingredients and mix.  Add raisins last mix with big …

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