Hand Pie | Bob's Red Mill

What’s in a [Hand] Pie? Sweet and Savory Hand Pies

by Cassidy Stockton

Hand pie, pocket pie, pasty, whatever you want to call it, it’s delicious. A hand pie is portable and easy to eat on the go. You can make them savory like a pasty or sweet like those little pies of school-lunch-box day. If Bob could have his way, he’d probably

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GF Fine Herbes Quiche | Bob's Red Mill

Meatless Mondays: Gluten Free Fine Herbes Quiche

by Cassidy Stockton
Quiche is such a versatile dish that can be served for breakfast, lunch or dinner. It’s a favorite, if not frequent, meal at our house and this French variation is delightful. Light and fluffy on a crispy crust, it’s hard to go wrong with quiche. I never know what to
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New Gluten Free Pie Crust Mix from Bob's Red Mill

Amazing Gluten Free Apple Pie

by Cassidy Stockton
What is it about apple pie that we find so comforting? The creamy, yet slightly crunchy texture of apples blended with spicy cinnamon and salty butter all piled inside a flakey, buttery crust is magically capable of transporting us to a different time. A time of school bells and piles
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Quinoa Cookies
BRM Oatmeal Group Header
Sorghum Salad
Popcorn

Simple Tips to Unjunk Your Popcorn {Guest Post}

by Guest

What does a picky eater 3-year-old have in common with a 70-year-old grandparent?  Popcorn is their favorite whole grain snack!  At my cooking demonstration at the American Museum of Natural History’s Global Kitchen Exhibit for over 800 participants I made my wildly popular Popcorn with Brain Butter using an

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Cooking Whole Grains in Your Sleep {Guest Post}

by Guest

Not everyone—in fact, few—may think about whole grains as nostalgic comfort food, but I do. I grew up in the San Francisco Bay Area with parents who loved to cook delicious, all natural meals with ingredients from our local Co-op and garden, and whole grains featured prominently in our family

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Scottish Haggis Serving For A Burns Night Dinner Against A Royal Stuart Tartan