Last Call
Before Fall!
S U M M ER B A R B ECU E G U I D E
Celebrate summer with a
BBQ to remember.
It’s something we humans have been doing for ages.
But no one’s ever thrown a get-together quite
like you! We hope these tips assist and inspire—
and help your next celebration really sing.
We’ll be keeping an eye out for an invite!
GLUTEN FREE
RECIPES INSIDE!
ALWAYS GLUTEN FREE
©2015 Boulder Brands USA, Inc.
PA R T Y C H E C K L I S T
Se t up Fa ce book ev en t/se nd e-vi
te
Bu y groc erie s
Mak e pl ayli st
Cl ea n th e ya rd
Mak e or bu y de cora ti on s
Arra nge se at in g area s
De cora te ta bl e
Se t up la w n ga m es
Do something delicious!
©2015 Boulder Brands USA, Inc.
DO IT YOURSELF
Make your own garland!
YOU’LL NEED:
• 1/2 sheet of 20” x 20” or 20” x 24” tissue paper or mylar per tassel
• Scissors
ON THE FRINGE
Fold a piece of tissue paper in half and in half the other way. Cut strips towards the
fold to create fringe, leaving about 1 inch uncut at the fold line. Once all strips are cut,
unfold the tissue and cut in half so you have 2 sheets with fringe (to make 2 tassels).
TA S S E L S W I T H A T W I S T
Unfold tissue paper. Begin rolling tightly down the middle crease. Continue rolling,
fold in half and then twist to create a loop for hanging.
MAKE MORE
Repeat to create additional tassels in various
colors. Hang from thin cord or ribbon.
©2015 Boulder Brands USA, Inc.
gluten
free
RECIPE
GREEN GODDESS DIP
Makes about 1 /2 cups
1
There is nothing easier than putting great
ingredients into a blender and whirling them
into something delicious. Green Goddess Dip
2 cloves garlic
1/4
cup loosely packed fresh dill
1/4
cup loosely packed tarragon leaves
is just that simple. The herbs in this recipe can
be changed if you prefer others— parsley,
basil and fennel leaves are all good choices.
2 tablespoons chopped chives
1 cup gluten free mayonnaise
1/2
cup Greek yogurt
1 tablespoon white vinegar
Salt and freshly ground black pepper, to taste
Put everything except the salt and pepper into the blender, cover tightly and whirl until
smooth. Season to taste with salt and pepper. Serve right away or store airtight in the
refrigerator for up to three days. Serve with Glutino Gluten Free Pretzels.
S E E M O R E AT W W W. G L U T I N O . C O M / R E C I P E S
©2015 Boulder Brands USA, Inc.
gluten
free
RECIPE
PRETZEL SALAD
A good salad always needs a little crunch— and
these gluten free Pretzels are the perfect alternative
to traditional croutons. You can also make your
1 bag Glutino Pretzels
own homemade croutons using gluten free bread.
1 apple, chopped
1 cucumber, chopped
1 bag of mixed greens
¼ cup pepitas/sunflower seeds
Italian dressing
Chop veggies and combine all ingredients into a bowl.
Drizzle with dressing and top with pepitas/sunflower seeds.
S E E M O R E AT W W W. G L U T I N O . C O M / R E C I P E S
©2015 Boulder Brands USA, Inc.
gluten
free
RECIPE
PA R M E S A N G A R L I C O N I O N
RINGS WITH BASIL AIOLI
Onion Rings
2 large sweet onions, such as Vidalia,
cut into ½-inch slices
3 cups buttermilk
1 (6-ounce) package Glutino
Parmesan Garlic Bagel Chips
4 large egg whites
1 cup Glutino All-Purpose Flour Mix
Cooking Spray
1 teaspoon salt, divided
½ teaspoon pepper, divided
Basil Aioli
¾ cup mayonnaise
¼ cup finely chopped fresh basil
1 small clove, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Onion Rings: Separate rings of onion from ½-inch slices. Place
larger rings into a large zip-top bag; reserve smaller pieces for
another use. Pour buttermilk into zip-top bag to coat rings. Allow to
soak for 30 minutes, occasionally turning bag to make sure all rings
are coated with buttermilk. Preheat oven to 425°. Line one large or
two medium baking sheets with parchment paper. Meanwhile, place
bagel chips into the container of a blender or food processor; pulse
until coarse-fine crumbs result. Pour crumbs onto a large dinner plate.
Beat egg whites until just foamy. Pour egg whites onto another large
dinner plate. Pour all-purpose flour onto another large dinner plate.
Remove onion rings, one at a time, from zip-top bag and dip into
flour. Transfer ring to egg to coat; transfer egg to breadcrumbs to
coat. Place coated onion ring onto prepared baking sheet. Repeat
with remaining rings and coatings. Spray onion rings evenly with
cooking spray. Sprinkle onions evenly with half of salt and pepper;
bake at 425° for 10 minutes. Turn onion rings over
and spray evenly with cooking spray; sprinkle with
remaining salt and pepper. Bake an additional 5
minutes or until golden and crispy. Serve immediately
with Basil Aioli.
Basil Aioli: Combine mayonnaise with next 4
ingredients; stir together. Chill until ready to serve
with Parmesan Garlic Onion Rings.
S E E M O R E AT W W W. G L U T I N O . C O M / R E C I P E S
©2015 Boulder Brands USA, Inc.
gluten
free
RECIPE
GLUTEN FREE PRETZEL BUNS
R E C I P E C O U R T E S Y O F K AY L E E D E Y
4 cups Glutino All-Purpose Mix
1½ cup milk
4¼ tablespoons unsalted butter
2 large eggs plus 1 yolk
2½ tablespoons light brown sugar
1 (7gram) packet or 2¼ teaspoons
active dry yeast
½ cup baking soda
Pretzel salt or coarse ground sea salt,
for sprinkling.
In the microwave, heat the milk and butter to 110° F. Set aside.
Combine the flour mix, and brown sugar in the bowl of a stand
mixer or in a mixing bowl. Add the yeast and blend. Add the milk
and butter mixture and the eggs and yolk to the flour blend. Beat on
medium speed for 3 minutes. Line 2 baking sheets with parchment.
Coat each with Smart Balance vegetable spray. (This is important
as it prevents the baked rolls from sticking to the paper.) Spread
another sheet of parchment paper on the counter and spray with
vegetable spray. Turn the dough out onto the parchment and knead
until smooth. Divide into 12 equal pieces. Using your hands, roll each
piece into a ball. Cover with oiled plastic wrap and let them rest in
a warm place for 30 to 40 minutes. Preheat the oven to 425° F. In
a large pot, bring 8 cups water to a boil, and then add the baking
soda. In batches, place the dough in the water and cook for 30
seconds on each side. Using a slotted spatula, remove
the rolls and place onto the prepared baking sheets.
Sprinkle with pretzel salt as they come out of the water,
to ensure the salt sticks. Use a sharp knife to cut an “X”
shape in the top of each roll. Bake 12 to 15 minutes,
turning pans halfway through baking. Serve warm.
Reheat in a 350 degree oven for 5 to 7 minutes.
S E E M O R E AT W W W. G L U T I N O . C O M / R E C I P E S
©2015 Boulder Brands USA, Inc.
gluten
free
RECIPE
CHERRY ICE CREA M PIE WITH
C H O CO L ATE CO O K I E C RUS T
The Crust
1 package of Glutino Chocolate Vanilla
Crème Cookies (21 cookies)
4 tablespoons melted, unsalted butter
The Filling
1½ pints Cherry Ice Cream or Frozen Yogurt
(our favorite is Ben and Jerry’s Cherry Garcia)
1¼ cups coarsely chopped, pitted fresh cherries
½ cup semi-sweet chocolate chunks
Crust Lightly oil a 9-inch pie pan. In the bowl of a
food processor fitted with the knife blade, grind the
cookies. Add the melted butter and pulse to combine.
If you don’t have a food processor, use a blender or
place the cookies in a zip-loc bag and crush them
with a rolling pin. Scoop out 3 to 4 tablespoons of the
mixture and set aside for topping. Press the remaining
cookie crumb and butter mixture into the pie pan and
up the sides. Refrigerate for at least 1 hour.
Filling Place the ice cream in the refrigerator until
softened (about 2 to 3 hours) or set it on a counter
for about 30 minutes or until it is soft but not soupy.
Spoon the ice cream into a large bowl. Add the
cherries and chocolate chunks and
stir until blended. Spoon into the
prepared crust and smooth the top.
Sprinkle reserved crumbs over the
top. Freeze for at least 2 hours or
overnight. Remove the ice cream
pie from the freezer about
20 minutes before serving.
Cut and enjoy.
S E E M O R E AT W W W. G L U T I N O . C O M / R E C I P E S
©2015 Boulder Brands USA, Inc.
STYLE INSPIRATION!
Pick your color palette.
2
Link to
Glutino’s
pintrest page
for more
ideas
1
3
6
4
5
1. Hand Painted Mason Jars 2. Spritz Honeycomb Lights 3. Kate Aspen Classic Gold Lantern
4. Paper Chevron Beverage Napkins 5. Stemless Aqua Wine Glass Set of 4 6. Light Blue Paper Straws
©2015 Boulder Brands USA, Inc.
P L AY T I M E
Live ever y moment!
Games can be a great ice breaker for getting the party
started, plus they give you time to grill, serve or set up
without worrying whether you’re being an attentive host.
Croquet is a classic party game, but this “crazy” version
takes the fun factor up a notch!
Crazy Croquet
1. Set up a crazy croquet course by using random materials
from your basement or garage and setting them up in a
fun, challenge obstacle course. You can use your favorite
mini-golf course obstacles for inspiration.
2. Place the traditional croquet wickets throughout the
course, before and after the obstacles.
3. Each player takes turns hitting his or her ball through
the predetermined course. Each time you pass through a
wicket, you get another shot.
4. The first person to hit the finishing stake
with their ball after passing through all
of the wickets in the correct order, wins.
**If your ball strikes another player’s ball you may
either take an extra shot, or place your ball next
to theirs, brace your own ball with your foot, and
“send” their ball as far away as possible by hitting
your own ball with your mallet.
©2015 Boulder Brands USA, Inc.