We’ve been working on a special project this summer and it has sparked in us a new appreciation for some of our more unique grains, like amaranth. While I can’t tell you about our new project (expect to find out in early 2013), I can share some of the delightful …
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When the new book from Bruce Weinstein and Mark Scarbrough, Grain Mains, came across my desk, I was blow away. This book is right up my alley and a perfect fit for Bob’s Red Mill. Apparently, we were a good fit for Bruce and Mark, too, as you …
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There is something about fresh pesto that positively screams summer. Its fresh flavors and snappy scent seem to cool my soul on a hot summer evening (of which Oregon has had its share lately). Buckwheat cooks in about 20 minutes on the stove top, so not only does this dish …
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We are so pleased to announce that Laurie Figone won first place in Spar for the Spurtle 2 on Friday. All three of the contenders delivered delicious and beautiful dishes and I think the judges had their work cut out for them. Ultimately, the panel of celebrity judges selected Figone’s …
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Learning to Bake Allergen-Free by Colette Martin is a crash course in baking without gluten, dairy, eggs, soy or nuts. This book is a packed with tips and tricks for making delicious baked goods without allergens and without compromising taste and texture. What I love about this book is the …
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Teff is the smallest grain (technically a seed) in the world with origins in Ethiopia. Teff packs a nutritional punch with a high proportion of dietary fiber and iron and has an earthy flavor that can be savory or sweet. We have several delicious recipes for teff that include porridge, …
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Last week, Elana from Elana’s Pantry published a blog post entitled “Gluten Free Is Not Healthy” which sparked a pretty good conversation on Twitter and her blog. Before you jump to conclusions, we recommend reading the article. While some of her statements might appear misleading when taken out …
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We’ve been having a little love affair around here with Amaranth lately. Maybe it’s because, while we love our quinoa, we’ve been wanting to break out of the box and get creative with some of our other unique grains. Of the grains we offer, amaranth is one that we don’t …
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A few nights ago, I attempted my first-ever homemade risotto. Instead of rice, I used a grain called freekeh. We don’t carry freekeh at Bob’s Red Mill, but I had been curious after hearing about it from several different blogging friends. I was given some to play with, so …
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We tested this recipe recently to see if it was a good fit for a magazine article and the chicken strips disappeared so quickly that we thought you would enjoy it too! We love the creative use of quinoa as a chicken crust—what a fantastic way to add whole grains …
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