A basket full of delicious muffins ready to enjoy!

Lemon Vegan Agave Muffins

by Meagan Nuchols

Here is a fabulous recipe for Lemon Vegan Agave Muffins. Not only are these muffins egg and dairy free, but they contain no refined sugars! They are simply sweetened with agave and notice that they use chia seeds as a binder. If you are new to chia seed baking, look

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Beans are easy.
What is nutritional yeast, anyway?

Nutritional Yeast Demystified

by Cassidy Stockton

What is nutritional yeast, anyway?

In Portland, you can find nutritional yeast (aka vegetarian food yeast) at almost every restaurant catering to a vegetarian clientele. It’s a funky orange-yellow color and can range from a fine powder to larger flakes. It smells a bit yeasty, a bit nutty and a

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Gums

Guar Gum vs. Xanthan Gum

by Cassidy Stockton

If you are new to Gluten Free Baking you may find yourself wondering, “What is the difference between Xanthan Gum and Guar Gum?” Both ingredients are frequently called for in gluten free recipes and can seem exotic at first, but they both serve the same general purpose as thickeners and

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Homemade Cereal

by Cassidy Stockton

When I met my husband over 8 years ago, his bachelor diet consisted of cereal, cereal and more cereal. On a good week there were a few meals of noodles and cheese mixed in. As time went on, we ate a variety of foods together, but his cereal habit stayed

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Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour

On Whole Wheat Pastry Flour

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Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour

An ingredient that receives a great deal of use in our bakery (and lots of interest from customers!) is our whole wheat pastry flour. Here’s a little information on a great product to add to your home bakery and kitchen.

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Look at these beauties shine!  Peanut butter granola bars are great for a snack or dessert.

Wheat-Free Peanut Butter Granola Bars

by Meagan Nuchols

Look at these beauties shine! Wheat-Free Peanut butter granola bars are great for a snack or dessert.

Wow! Here we are, almost May! Time really does fly by when you’re having fun. Lucky for all of you, the month of May is Celiac Disease Awareness Month and here at the

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Polenta is a simple staple, but it's easy to turn it into a gourmet dish.

Polenta Stuffed Peppers

by Cassidy Stockton

Polenta is a simple staple, but it's easy to turn it into a gourmet dish.

One of my favorite ingredients to use from our extensive line of products is our corn grits/polenta. I usually make them into polenta for dinner and top them off with marinara and parmesan. Our

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Quinoa Salad by Chef Pascal Sauton is one of our long standing favorite recipes (link below).
Irish Soda Bread combines simple ingredients and makes them sing.