The second part of this two part series on integrating whole grains into your kitchen deals with baking. There are so many ways to add whole grains to your baking with wonderful and delectable results. Here are some tips to get you started. If you find yourself with more questions, …
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For New Year’s, we often try our hand at ways to improve our health and happiness. Integrating more whole grains into our lives is a delicious, easy way to start. Intact foods are packed with essential vitamins, minerals and fiber, which are just a few of the benefits of whole …
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In the three years that we’ve been serving oats at the Portland Cross Crusade, the number one question we get at EVERY race is how to make the oats.
“They never taste as good as they do here” is a phrase we hear over and over again. To …
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Hard White Whole Wheat Flour can be a confusing product. Is it white flour? Is it wheat flour? Is it whole grain? What does it mean? These are all valid questions; after all, there’s no such thing as whole grain white flour, right?
Right?
Well, this flour is actually ground …
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If you live in the greater Portland area or are looking for an excuse to come visit our World Headquarters, why not sign up for one the fantastic cooking classes we offer. Each month our store hosts three or four fabulous chefs from all over the country to bring you …
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As you might have noticed, here at Bob’s Red Mill we have a huge selection of different types of grains and flours to choose from. One of the questions that we are asked most often here in the bakery is the difference between two specific kinds: Hard Red Wheat and …
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To follow up from my post last week about hulling grains, I thought I would touch upon the difference between hulling and pearling when it comes to grains. We learned about hulling, where the hull is thrown into an impact huller and essentially smashed off of the grain. This …
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Please excuse my play on words, I couldn’t resist. For the last few months, I’ve had the privilege of spending a few hours a week working with Bob on a labeling project. During these talks, we inevitably talk about more than just labeling. Last week we got onto a very …
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You may have already heard by now that Sorghum is the Whole Grain Council’s Grain of the Month for June. Sorghum was already on our minds all through May’s Celiac Disease Awareness Month, as sorghum is often mentioned as the most “wheat-like” of all the gluten free flours. One …
Continue Reading...Ch,ch,ch Chia! Yes, Chia pets! Now in 2010 we are not only sprouting this tiny seed, but eating it too! Just like many whole grains and wonder foods, our ancestors knew best and ate it hundreds of years ago. These seeds nutritional value and medicinal benefits are extensive.
Chia seeds …
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