Posted by julie.
Jun
25
Posted by julie.
We rolled out the Gluten-Free Red, White and Blue for this year’s celebration! Enjoy!
Gluten-Free Flag Pizza
This is made with our dough ball available at Whole Foods Market Boulder, Tamarac and Superior Locations.
Fun to do with kids! I did this with my son.
Remove dough ball from the freezer and place in the refrigerator in the morning for use that evening. Our dough ball takes about 6 hours to defrost. Or defrost in microwave on defrost setting for 5-6 mintues. If the dough ball …
Jun
14
Posted by julie.
Serves 2
Ingredients
1 package The Gluten Free Bistro’s Fettuccine (6 oz)
1/2 lb raw shrimp
1 tbs mixed fresh herbs (chopped)
1.5 tbs olive oil or butter
salt and pepper
1/2 cup roasted tomatoes (recipe follows)
1/2 cup store bought pesto
parmesan cheese (optional)
Directions
Heat olive oil in skillet over medium heat. Add herbs and shrimp. Saute shrimp until pink and cooked through. Season with salt and pepper. Set aside.
Boil pasta according to package directions. Drain pasta and place in large bowl. Toss gently with pesto and roasted tomatoes. Top …
Jun
13
Posted by julie.
We wanted to give a Girl Scout cookie a try with our fabulous Bistro Blend All Purpose GF Flour. We made these gluten, corn, egg and soy-free. We found we had to use butter to make the outer coating work.
Ingredients:
1/4 cup shortening
1/4 cup earth balance original
1/4 tsp of salt
1 cup of white sugar
1 egg OR 1 tsp of flax meal whisked with 3 tsp of warm water (whisk and set aside- use in place of egg)
1 1/4 cups *Bistro Blend All Purpose GF …
Jun
7
Posted by julie.
Ingredients:
1 12″ pizza crust by The Gluten Free Bistro (www.theglutenfreebistro.com)
1 TB olive oil
5 ounces cooked, chopped or shredded chicken
3 scallions, chopped
1 medium carrot, cut in fine julienne strips
1 red bell pepper, sliced
1 fresh jalapeno pepper, diced
2 -3 tablespoon fresh cilantro, chopped
1/2 cup shredded Mozzarella
large handful of bean sprouts
1/2 cup Simply Boulder Coconut Peanut sauce, plus more for drizzling (http://www.simplyboulder.com/index.html)
Directions
Brush olive oil on both sides of frozen pizza crust. Grill over medium-low heat (about 500-600°F) for about 2 minutes (one side only). …
Jun
2
Posted by julie.
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 …
May
14
Posted by julie.
Over the past decade it is abundantly clear that celiac disease and gluten intolerance have become everyday conversations. Better diagnosis from the medical community and self diagnosis have contributed to the explosion of these populations. The question now is what has changed with the gluten we eat to cause this shift or is the problem something bigger than just the gluten?
Known by a variety of synonyms; including non-tropical sprue, celiac sprue, non-celiac gluten intolerance, gluten intolerance enteropathy and gluten sensitive …
May
4
Posted by julie.
24-28 Large shrimp, peeled and deveined (or bite-sized chicken breast pieces)
1/2 cup Bistro Blend gluten free all-purpose flour
2 eggs, lightly beaten
2/3 cups New Planet Tread Lightly gluten-free beer
1 1/2 teaspoons gluten-free baking powder
1 Tbsp sugar (or slightly more to taste)
2 cups medium shredded coconut (unsweetened)
Coconut or Canola Oil for frying (enough for shrimp to be just covered in a Dutch oven or other deep pot)
Dipping Sauce:
1/2 cup orange marmalade
1/4 cup dijon mustard
1/4 cup honey
1/4 to 1/2 teaspoon hot pepper sauce (I used …
May
2
Posted by julie.
Boulder, CO (May 2, 2011) – The Gluten Free Bistro and New Planet Beer will be celebrating Celiac Awareness Month at Lucky Pie (www.luckypiepizza.com) in Louisville, Saturday May 14th from 3-6 with samples, giveaways and a chance to win copies of Elana Amsterdam’s new book, Gluten-free Cupcakes. Celiac disease and gluten intolerance are now being better diagnosed and treated due to the heightened awareness created by education and events like this one. Please come join us for food, fun and …
May
1
Posted by julie.
Ingredients
2 Tbs unsalted butter
1 oz prosciutto, minced (about 2 Tbs)
1 onion, diced
1 bay leaf
Pinch of red pepper flakes
salt
3 medium garlic cloves, minced or pressed through a garlic press
2 Tbs tomato paste
2 oz sun-dried tomatoes, chopped coarse (about 3Tbs)
1/4 cup, plus 2 Tbs dry white wine
2 cups, plus 2 Tbs crushed tomatoes
1 lb pasta
1/2 cup heavy cream
1/4 cup fresh basil, chopped
Parmesan cheese (optional)
Directions:
Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; …
Apr
26
Posted by julie.
Chorizo, Poblano and Tomato Pizza
Ingredients:
1 to 2 chorizo sausages, removed from casing (make sure you are using GF sausage)
1 tbs olive or grapeseed oil
1 poblano pepper, thinly sliced
2 roma tomatoes, sliced
3/4 cup pizza sauce
1 cup mozzarella cheese, shredded
1 12″ GF pizza crust
queso fresco, for topping (optional)
Instructions:
Heat oil in a pan over medium heat; saute poblano peppers for 8 to10 min, until soft and starting to char slightly. Remove from pan and set aside. In the same pan, cook chorizo, stirring …