Created by Nutritionists

The Gluten Free Bistro’s products were created by nutritionists and a self-proclaimed foodie, who grew up with everything made from scratch. The Gluten Free Bistro is dedicated to making products with ingredients that are both delicious and nutritious, so you can eat gluten-free and eat healthfully.

Flour Power Facts
Brown Rice Flour has more nutritional value than whole wheat flour. Brown rice flour has three times the vitamin B6 of whole wheat flour and is has equal or more values for vitamins and minerals. This flour also contains alpha-linolenic acid, which is the precursor to making omega-3 fatty acids.
Buckwheat is actually made from fruit seeds and is related to rhubarb; it is not an actual cereal grain. Buckwheat is a very good source of magnesium and manganese along with other vitamins and minerals. One cup of buckwheat flour supplies 75% of daily value for magnesium. Buckwheat has protein and fiber content similar to whole wheat flour, and, contains two flavonoids with significant health-promoting actions: rutin and quercitin. This flour also contains alpha-linolenic acid, which is the precursor to making omega-3 fatty acids. Like other cover crops, buckwheat enriches the soil with humus. Buckwheat grows well even in poor soils, making nutrients more available to subsequent plantings. The dense growth shades out weeds and the white flowers play host to beneficial insects such as syrphid flies and ladybugs.
Tapioca Starch is made from cassava root and enhances the texture, appearance and flavor of our products.
Coconut Flour is a power house of fiber and protein and is low in carbohydrates. Since the rate of allergies to this tree nut is so rare it is considered to be hypo-allergenic. However, this can be a potential allergen for some.
Sorghum is an ancient, drought resistant cereal grain grown world wide. Recent research has shown that sorghum may have several components that could positively impact human health. Some sorghum strains have been found to be high in anti-oxidants; some lines higher even than blueberries. In addition, the wax surrounding the sorghum grain contains compounds called policosanols that have been found in research to reduce cholesterol. We will update you as more research is released.
Xanthan Gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. Xanthan gum is used in gluten-free products as a thickening agent and stabilizer.

 

One slice of our 12" pizza provides 2.9 grams of protein, 3 grams of fiber and B vitamins and minerals.

A 5 ounce portion of our pasta contains 15 gms of protein and 7 gms of fiber.