Whole Wheat Couscous with Bacon and Egg
nutritionfacts

Maltodextrin, Dextrin and Dextrose Demystified

by Michelle Abendschan

Sometimes reading food labels can seem a little mysterious. Ingredients like milk, eggs, and whole wheat pastry flour are all pretty self-explanatory, but what about the other things that are sometimes found listed as ingredients? You know, the ones that aren’t readily recognizable as food or even that easy to

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Spelt or Kamut Bread from How to Make Bread & Winner!

by Cassidy Stockton

Congratulations to Jacquie who won a copy of this fabulous book, plus 5 lbs of our Organic Whole Wheat Flour and a package of our Active Dry Yeast. Jacquie was selected randomly from all who entered. Thank you to everyone who participated. As a reminder, if you’d like to buy

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couscousandsalmon

Lemony Whole Wheat Pearl Couscous with Broccoli and Salmon

by Guest

For April, we’re celebrating Whole Wheat Pearl Couscous. If you’ve not tried pearl couscous, also known as Israeli couscous, you’ll find it to be more pasta-like than its Moroccan relative. Couscous is simply a pasta made from wheat flour. Typically couscous is made from durum wheat in the United States,

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Coconut Flour

Gluten Free Cherry Coconut Banana Bread

by Guest

This recipe from Trina Gallop  marks the end of our month-long (and then some!) celebration of coconut flour. Trina blogs at Will Cook For Shoes where she shares her love of food, photography and basset hounds. Beyond her lovely photography, we’ve really enjoyed reading about her experience with cake decorating.

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Pizza

May Cooking Classes at Bob’s Red Mill

by Cassidy Stockton

L-M-N-O PIZZA with David Kobos!
Thursday, May 10, 2012
5:00-7:00 p.m.
Class fee $40.00

A perfect crust is the backbone of every pizza.  David Kobos, owner of Kobos Coffee will take you through the steps of making great crusts and producing artisan quality pizzas at a fraction

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How to Make Bread {Giveaway}

by Cassidy Stockton

This beautiful book by Emmanuel Hadjiandreou is the perfect book for a bread baking novice, but will still hold up well for a more experienced bread baker. Each of the 60 plus recipes has easy to navigate step-by-step instructions and accompanying photography. I love that in a cookbook. It helps

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Coconut Flour