What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Pastry Flour

by Cassidy Stockton

What is pastry flour? Pastry flour is a low-protein flour designed for baking when baking powder or baking soda is the leavening agent. It bakes delicate pastries, chewy cookies and is an excellent solution for pie crusts. We recommend our Whole Wheat Pastry Flour for bakers who want to use

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Buckwheat

by Cassidy Stockton

What is it? Buckwheat is a plant related to rhubarb, with no relation, whatsoever, to wheat. Buckwheat is technically a fruit, though it is widely considered to be a grain. The dark, pyramid-shaped kernels of the buckwheat plant are harvested, then split and the pale fruit is what we know

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Amaranth

by Cassidy Stockton

What is amaranth? Whether consciously or not, it’s likely you’ve seen amaranth growing in your neighborhood. This abundant plant in the pigweed family produces a stunning blossom that is hard to mistake for any other flower. There are over 60 types of amaranth found all over the world from South

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Sorghum

by Cassidy Stockton

What is sorghum? Also know as milo, sorghum is a grain that originated in Africa thousands of years ago. It spread throughout the Middle East with traders, ultimately becoming a staple of the region and is still a heavily consumed grain in India. Though sorghum as a food is relatively

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Storing Whole Grains

by Cassidy Stockton

If you asked Bob how to store whole grains, he’d tell you to buy an extra fridge. Put it next to your regular fridge and fill it with all of your whole grains. Most of us don’t have the ability to add an extra fridge into our lives. Even if

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Gluten Free Oats

by Cassidy Stockton

We are very excited to bring you What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Flaxseed 101 + Flax Egg Replacer

by Cassidy Stockton

We are very excited to bring you What is it Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the

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spelt

Spelt Hangout

by Cassidy Stockton

Please join us for a Grains of Discovery Hangout series on Google Plus as we explore the Spelt . Learn what it is, how to use it, and why you want this grain in your arsenal. Get some great recipes from our esteemed panelists Jean Layton (Gluten Free Doctor

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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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