With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Whole Wheat Morning Glory Muffins

by Cassidy Stockton in Recipes

It’s no secret that we love a good whole grain muffin around here and these Morning Glory Muffins fit the bill perfectly. As Bob likes to say, “You just can’t go wrong with a whole grain muffin.” Made with whole wheat flour and shredded carrots, coconut, and pineapple, these muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. These hold up really well and are a perfect addition to your travel bag for long days in the airport or on the road.

With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Morning Glory Muffins

  • 2 cups Bob’s Red Mill Whole Wheat Flour
  • 1 cup Sugar
  • 2 tsp Baking Soda
  • 1 Tbsp ground Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup unsweetened shredded Coconut
  • 3 large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 2 tsp Vanilla Extract
  • 1 large Apple, peeled and grated
  • 2 cups grated Carrot
  • 1 cup crushed Pineapple, drained
  • 1 cup chopped Walnuts

STEP 1 Preheat oven to 350ºF. Line muffin tin with paper baking cups.

STEP 2 In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.

STEP 3 In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add in flour mixture and stir until just combined. Gently mix in walnuts.

STEP 4 Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes. Move to wire rack to cool completely. Makes 12 muffins.

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100% Whole Grain Whole Wheat Sandwich Bread using Ivory Wheat Flour perfect for sandwiches, toast and French Toast. | Bob's Red Mill

Whole Wheat Sandwich Bread

by Cassidy Stockton in Recipes

There is something to be said for homemade bread. It’s certainly more work than picking up a loaf at the store, but I find it incredibly satisfying to knead the dough and watch it rise. Not to mention the alluring smell that fills my house. This 100% whole grain bread uses our Ivory Wheat Flour milled from hard, white wheat. It has the same properties of conventional whole wheat flour, but with a slightly sweeter flavor and lighter color. It’s my go-to whole wheat flour and it works incredibly well in bread and pizza dough.

Slather this bread with butter while it’s still warm or slice and use for sandwiches. Either way, you’ll be so glad you did.

100% Whole Grain Whole Wheat Sandwich Bread using Ivory Wheat Flour perfect for sandwiches, toast and French Toast. | Bob's Red Mill

Whole Wheat Sandwich Bread

Prep Time: 25 – 30 minutes | Rise Time:  60 – 75 minutes | Cook Time:  30 minutes

Yield: two 9×5-inch loaves

Step 1

Combine water, yeast and 2 cups Bob’s Red Mill Organic Hard White Wheat Flour in a large mixing bowl and let rest for 15 minutes.

Step 2

Add honey, oil, salt and 4 cups of flour to the yeast mixture.  Mix until dough starts to pull away from the sides of the bowl.

Step 3

If using a dough hook, increase speed to medium and mix 7 – 10 minutes until a smooth and elastic dough has formed.  If mixing by hand, knead 10 – 13 minutes.  If dough continues to stick to the bowl, add up to ½ cup additional flour.

Step 4

Transfer to a clean, oiled bowl, cover and let rise until doubled in size, about 45 minutes.  Meanwhile, oil two 9×5-inch loaf pans.

Step 5

Turn out risen dough onto a lightly floured surface and divide into two equal pieces.  Form into two loaves and place each loaf in a prepared pan.  Cover and let rise for 30 minutes.  Meanwhile, preheat oven to 350°F.

Step 6

Bake loaves in preheated oven until top crust is golden, about 30 minutes.  Immediately remove loaves from pans to cool.

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Gluten Free Bacon, Cheddar and Green Onion Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

by Cassidy Stockton in Gluten Free, Recipes

How do you turn cornbread from an afterthought to a star player? As our test kitchen was quick to point out- you add cheddar and bacon. Take your cornbread from pretty good to amazing with a few simple tweaks. This easy recipe uses our gluten free cornbread mix as a base and can be whipped up in no time. Serve this rich, savory cornbread with chili, soups, barbecue chicken, ribs-really anything goes well with this. If any cornbread is leftover, it is pretty wonderful with eggs for breakfast, as well.

Gluten Free Bacon, Sage and Cheddar Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

Servings 16 servings |Prep Time 20 minutes | Cook Time 25 minutes

Ingredients

  • 20 oz pkg Gluten Free Cornbread Mix
  • 1-1/2  cups Milk
  • 1/3 cup Oil or melted Butter
  • 2  Eggs
  • 4 oz Bacon cubed and cooked
  • 3/4 oz Green Onions chopped (about 1/3 cup)
  • 3 oz Cheddar Cheese shredded (about 1 cup), divided

Instructions

Preheat oven to 375°F and generously grease a 9×9-inch nonstick pan or a 10-inch round cast iron pan.

Place cornbread mix in a large mixer bowl and add milk, oil or melted butter, and eggs. Mix on low speed with an electric mixer until blended.

Add bacon, green onions, and 3/4 cup cheddar cheese and beat another 30 seconds with mixer on high.

Spread batter into prepared baking pan and sprinkle the remaining 1/4 cup cheese over the top.

Bake until nicely browned, about 25 minutes.

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Perfectly balanced, yet wonderfully decadent gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

Chiffon Cake (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

At first glance, a chiffon cake looks an awful lot like an angel food cake. The two are quite similar- both lean heavily on egg whites for their structure. Where angel food cake relies purely on whites, a chiffon cake uses whole eggs to impart a richness not found in an angel food cake. Additionally, chiffon cake uses oil where an angel food cake does not. As a result, a chiffon cake is much more similar to a pound cake with a rich, dense crumb than it is to an angel food cake.

Perfectly balanced, yet wonderfully decadent gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

For this heavenly (but not angelic) cake, we took our Gluten Free 1-to-1 Flour and put it to the test. We love our new flour blend so much, we cannot help but test it in all sorts of recipes. As suspected, it performed beautifully in this simple cake.

Chiffon cake is perfect served with fresh whipped cream and fruit, but can also be drizzled with chocolate or a sugary glaze for a stunning dessert.

Perfectly balanced gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

Chiffon Cake

Prep time: 30 minutes | Cook time: 60 minutes | Passive Time: 30 minutes

Serves 16-18

Ingredients

  • 7  Eggs separated
  • 1-1/2 cups Sugar divided
  • 1/2 tsp Cream of Tartar
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Oil
  • 2 tsp Vanilla Extract

Instructions

  1. Preheat oven to 325°F and set aside a 10-inch tube or angel food pan.
  2. In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
  3. In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside.
  4. In a clean large bowl, beat yolks, milk, oil, and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
  5. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  6. Transfer the batter into the tube or angel food pan and bake at 325°F for 50 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing on it with a finger.
  7. Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2 – 4 thick wooden spoon handles, before unmolding. Serve with glaze, powdered sugar, airy frosting, or whipped cream and fruit.
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Pretzel Brownies- gluten free | Bob's Red Mill

Pretzel Brownies (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

Rich chocolate brownies topped with a decadent fudge frosting peppered with crispy, salty pretzels and layered over a crispy, salty pretzel crust? Sign us up! Seriously, when our test kitchen came to me with this idea, I couldn’t say yes fast enough! We took our basic gluten free brownie mix and pumped it up for a brownie that will satisfy your sweet tooth needs. These are so decadent that no one will ever guess they’re gluten free. If you really want to go for gold, top these with a scoop of vanilla ice cream. Cheers!

Pretzel Brownies- gluten free | Bob's Red Mill

Pretzel Brownies

Servings: 16 Servings

Prep Time: 30 minutes | Cook Time: 35 minutes | Passive Time: 60 minutes

Ingredients

Crust

  • 1-1/2 cups Gluten Free Pretzels, crushed* (about 5 oz)
  • 1/4 cup Sugar
  • 1/2 cup Butter, melted

Brownie

Frosting

  • 14 oz Sweetened Condensed Milk
  • 12 oz Chocolate Chips
  • 1-1/2 tsp Vanilla Extract
  • 1/2 cup Gluten Free Pretzels
  • 1 – 2 Tbsp large flake Sea Salt

 

Instructions

Crust

Preheat oven to 350°F and grease a 13×9-inch baking pan.

Combine 1 1/2 cups crushed gluten free pretzels, 1/4 cup sugar, and 1/2 cup melted butter. Press firmly into the prepared baking pan to create an even layer.

Bake for 8 minutes. Remove from the oven and allow to cool while preparing brownie batter.

Pretzel Brownies- gluten free | Bob's Red MillBrownie

Place Gluten Free Brownie Mix in a large bowl. Add butter, egg, and water and mix with an electric mixer on medium speed until just combined.

Spread brownie batter evenly over the pretzel crust and smooth top.

Bake until a toothpick inserted in the center comes out mostly clean, about 25 minutes. Let cool completely before frosting.

Frosting

Combine sweetened condensed milk and chocolate chips in a heavy saucepan over low heat. Cook, stirring frequently, until chocolate chips are melted. Remove from heat.

Stir in vanilla extract and then spread mixture over warm brownies. Sprinkle with crushed gluten free pretzels and sea salt.

*Use a food processor or blender to process pretzels into small pieces.

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Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream (GF)

by Cassidy Stockton in Gluten Free, Recipes

Yes, you can have your gluten free cake and eat it, too. These rich chocolate cupcakes are topped with sugary vanilla buttercream for a decadent treat perfect for any celebration. These disappeared quickly at the office on testing day and no one even knew they were gluten free. Next time, we’ll make a bigger batch. If vanilla buttercream doesn’t sound rich enough for you, try this peanut butter version. Pair these with a glass of milk or a chocolate stout and enjoy!

Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream

Prep Time:  40 minutes | Inactive Time:  30 minutes | Cook Time:  17 – 20 minutes

Yield:  12 standard cupcakes

Cupcakes

  • 3/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted Butter, melted
  • 6 Tbsp Buttermilk
  • 1 Egg
  • 1 Egg White

Buttercream

  • 1-1/2 cups Butter, soft
  • 4-1/2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2-4 Tbsp Milk or Cream

Step 1

Preheat oven to 350°F.  Line cupcake tins with paper liners.

Step 2

In a large bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, baking powder, baking soda and salt; set aside.

Step 3

Combine cocoa powder and hot water in the bowl of a mixer and whisk until a thick paste forms.  Add egg and egg white and mix to combine, then add melted butter and buttermilk and whisk until smooth.  Add flour mixture and mix to combine.

Step 4

Portion batter into prepared muffin tin.  Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17 – 20 minutes.  Let cool completely (about 30 minutes) before frosting.

Step 5

To prepare frosting, cream butter and powdered sugar until light and fluffy.  Add extracts and mix to combine then adjust consistency with milk or cream to make a smooth, creamy and fluffy frosting.

Step 6

When cupcakes have cooled completely, generously frost each cupcake.

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GF Confetti Cake | Bob's Red Mill || gluten free

Confetti Cake (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

I learned the other day that some people are not familiar with confetti cake. Yes, there are people for whom confetti cake was not the go-to childhood cake. Kidding aside, confetti cake brings back fond memories for me as a kid. I don’t remember having it often for my birthday, but I remember being very excited when it appeared at my friends’ birthdays. I loved the colorful bits in the cake, but I never really liked the Funfetti frosting. It took me years before I realized that you could have one without the other. You can have confetti cake without the crazy frosting.

GF Confetti Cake | Bob's Red Mill || gluten free

You know what else? You can have confetti cake on a gluten free diet. Sarah House, our resident pastry chef, took our gluten free vanilla cake mix and turned it into a beautiful confetti cake. If the use of sprinkles is unappealing, we make some recommendations for naturally colored sprinkles below. You can leave them out, as well, but then it’s not really a confetti cake, is it?

GF Confetti Cake | Bob's Red Mill || gluten free

Confetti Cake (Gluten Free)

Servings: 16

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 1 hour

Ingredients

Confetti Cake

  • 19 oz package Gluten Free Vanilla Cake Mix
  • 3 Eggs
  • 1/2 cup Oil
  • 1/2 cup Water
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract (optional)
  • 1/2 cup Sprinkles or Jimmies (single or assorted colors)*

Frosting

  • 6-3/4 cups Powdered Sugar
  • 2-1/4 cups Butter soft
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 4 – 6 Tbsp Milk or Cream, if needed
  • Sprinkles or Jimmies for decorating*

Instructions

Confetti Cake

Preheat oven to 325°F. Spray two 9-inch round cake pans and line bottoms with parchment paper.

In a large bowl, beat eggs for 30 seconds on medium-low speed. Add mix, oil, water, and extracts and beat for 1 minute on medium-low speed, scraping down the sides of the bowl as needed.

Add sprinkles and mix until incorporated, about 30 seconds.

Divide batter evenly between prepared pans and smooth tops with a spatula. Bake until a tester inserted in the center comes out clean, about 30 – 40 minutes.

Let cool in pans for 15 minutes then unmold onto separate plates or cake rounds to cool completely before frosting.

Frosting

Combine powdered sugar and soft butter and mix on low for 1 minute to combine.

Increase speed to medium and mix until light and fluffy, about 5 minutes.

Add extracts and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.

Remove parchment paper from cakes and, if desired, divide each cake into two layers to assemble a four layer cake.

Place one layer on a cake turntable or serving platter and add an even layer of frosting. Continue until all layers have been added, then frost exterior and decorate cake as desired.

*For sprinkles that do not use artificial dyes, we recommend these or these.

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Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

by Cassidy Stockton in Recipes

Growing up, homemade pizza was a rare thing. We lived in a small town and ordering a pizza for delivery was pretty novel. I distinctly remember when a second pizza place opened and it became a battle between family members on which restaurant would get our Friday-night order. When we did have homemade pizza, it often came in the form of French bread pizza or a prepared crust. And it’s really no wonder- pizza takes time and time is not usually something you have extra of when you’re thinking of pizza.

Since becoming a bona fide adult who actually derives pleasure from scratch baking, finding that perfect crust recipe has been a challenge. Sure, I can order pizza, but I want to make it myself. I’ve tried ‘perfect’ recipes, whole grain recipes, no-knead recipes, overnight recipes… some better than others. But after all the work to mix, knead, and raise that perfect dough, I’ll take one bite and think it would have just been better to order delivery. I’ve read articles and asked my chef friends for tips, but short of putting in my own wood-fired oven, the solution is invariably just a good recipe (and a pizza stone).

Thin & Crispy Pizza Crust | Bob's Red Mill

Note: If you are really interested in the best crust you can make, a pizza stone is one kitchen implement that will help you take your pizza to the next level. Truly. It’s not as intimidating as it sounds. If homemade pizza is a rare indulgence, don’t bother. No one needs a huge hunk of stone laying around their kitchen that they aren’t using often.

This recipe was a game-changer at my house. Easy, reliable and, most importantly, delicious. Note that I did not say ‘quick’. Homemade pizza is rarely quick. From my experience, those recipes that are quick do not yield the same texture as one that has to rise. The upside of this? Turns out, overnight pizza dough is amazing. Overnight is not required, but it’s a great way to cut down on time. Make the dough on Sunday, let it rise, then stick it in the fridge. Monday night, your dinner is as simple as spreading the dough and popping it in the oven. Dough that rests overnight will have a slight sourdough tang to it the longer it rests and it will be a bit chewier.

At my house, we like thin, crispy pizza. If you tend toward the thicker, deep dish pizzas, this is not the recipe for you. I’m grateful to have found my go-to recipe. Now I just have to figure out how to top it.

Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

STEP 1 Combine the water and yeast in a large bowl. Add flour and salt and mix until a shaggy dough forms.

STEP 2 Turn dough out onto floured surface. Knead until smooth, elastic and slightly tacky, about 5 minutes. If dough is too sticky, knead in more flour until smooth, one tablespoon at a time. Place dough in oiled bowl and turn to coat. Let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.

STEP 3  Heat oven to 500ºF. Line two baking sheets with parchment paper. Divide dough and form each piece into a disk. Place disks on prepared baking sheets. Working from the center of each disk, gently press and stretch dough to 1/4-inch thick.

STEP 4 Top with favorite sauce and toppings.

STEP 5 Bake for 8 to 10 minutes or until the crust is golden-brown. Remove from oven and cool for 5 minutes. Makes two pizzas.

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No-Knead Artisan Bread from Bob's Red Mill. Easy

No-Knead Artisan Bread

by Cassidy Stockton in Recipes

No-knead bread isn’t exactly a new concept, but if you haven’t tried it, you’re missing out. It really doesn’t get much easier to make bread and it yields a loaf that will have you wondering why you haven’t tried this sooner. Mix the dough. Let it sit overnight (or 10 hours). Rise. Bake. Eat the crusty, artisan loaf you’ve been craving. Sure, you have to plan for the 10 hours and the rise time, but I’ll take that over kneading dough any day! I can mix this in the morning, go to work and have fresh baked bread with dinner. If I’m really on top of things, I can throw some chili in the slow cooker on my way out the door and take a night off!

High Protein Artisan Bread Flour from Bob's Red Mill

We used our new Artisan Bread Flour with this recipe because it has a higher protein content than all purpose flour and that makes for a well-risen, chewy loaf. That said, if you can’t get your hands on this type of flour, regular All Purpose Flour will work just fine. If you’re gluten free, we highly recommend checking out Gluten Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. We tested it and the loaves are equally as amazing as this one.

No-Knead Artisan Bread from Bob's Red Mill. Easy

 

No-Knead Artisan Bread

STEP 1

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

STEP 2

Preheat oven to 450ºF. Place Dutch oven without lid into oven for 30 minutes.

STEP 3

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

STEP 4

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

STEP 5

Remove loaf from Dutch oven and cool completely before slicing.

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Oatmeal Quick Bread- Gluten and Dairy Free

by Sarena Shasteen in Gluten Free, Recipes

Who says you can’t have bread just because you can’t eat gluten? Not this girl for sure. Let’s just say I make a lot of bread around here for a family that’s gluten free. The breads I make range from kind of complicated to really easy. Today, I’m sharing a really easy recipe with you. I came up with this jewel out of a need for a quick hearty bread to go with our Sunday brunch, as well as, needing something easy that my husband can throw together when he’s needing bread with dinner. This oatmeal quick bread goes really well with a salad or bowl of soup. It has an amazingly crunchy crust on the outside with a beautifully dense chewy interior highlighted by a wholesome nutty flavor from the oatmeal. For brunch, we served it with butter and a drizzle of honey. It was delicious!

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Gluten and Dairy Free Oatmeal Quick Bread

(makes about a 1 pound loaf)

In a large mixing bowl, combine the flour, oatmeal, baking powder, salt and baking soda. Mix well with a fork. Next add the cold butter to the flour mixture and cut it in with a fork until thoroughly combined and the mixture resembles a course meal. Next add the milk, eggs and vinegar to the flour mixture using a fork or a rubber spatula. Stir until well combined. Refrigerate the dough for 10 minutes while you preheat the oven to 400 degrees. Line a baking sheet with parchment paper. When the oven is ready, using the rubber spatula, form the dough into a ball and then dump it onto the parchment paper. Using the spatula, even out the dough ball to for a circle. Cut a cross into the dough and then sprinkle the top with the reserved oatmeal. Bake for 40 to 60 minutes or until slightly browned and the crust sounds hollow when tapped. Allow to cool for at least 20 minutes then slice and serve.

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

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