Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clover Leaf Rolls

by Cassidy Stockton in Recipes

Whether you make these Clover Leaf Rolls for your Christmas dinner or just pair them with a hearty bowl of soup, they are worth the effort and are sure to impress. They’re light and fluffy and oh-so-buttery! We made these with half all purpose flour and half whole wheat flour so you don’t have to feel quite so guilty about enjoying a few. The whole wheat flour also helps them hold up better when you dip them in your soup and that’s a bonus if ever there was one.

If you need some soup inspiration, we can’t get over this 13 Bean Minestrone from Girl Versus Dough and this 13 Bean Veggie Chili from Macheesmo. We also have a very nice collection of soups on Pinterest that you can check out here.

Happy baking!

Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clove Leaf Rolls

Servings: 12 servings

Prep Time: 30 – 45 minutes | Cook Time: 15 minutes | Passive Time 1 hour 10 minutes

Ingredients

Instructions

Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.

Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.

Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.

Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.

Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.

Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.

Recipe Notes

*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes.  You will then need to increase the final rise time by 5 – 10 minutes.

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Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Bake Your Love + Pumpkin Bars with Cream Cheese Frosting

by Cassidy Stockton in Contests, Recipes

At Bob’s Red Mill, baking is near and dear to our hearts. In fact, you could say baking with love is how we got into this crazy whole grain business in the first place. After all, Bob’s Red Mill was born out of our founder Charlee’s passion for baking with whole grains for her family. Nothing says “I love you” quite like a plate of perfect chocolate chip cookies or a freshly baked loaf of gluten free bread. When you bake for someone you care about, love is infused in the process.

Baking Contest Kitchen Aid 2

To celebrate love and baking, we’re having a contest! Show us how you bake with love on Instagram and you could win a Kitchenaid® Artisan 5-Quart Stand Mixer (cherry red, of course) + $500 cash! Tag up to FIVE Instagram photos with #BRMBakeYourLove and confirm your entry here: http://bit.ly/bakeyourlove. Contest ends 12/12/15. For full rules, prizes and and entry requirements, please visit this site: http://bit.ly/bakeyourlove

Speaking of love, we LOVE these pumpkin bars! They’re like pumpkin cake with a cream cheese frosting, so light and fluffy and easy to make. Enjoy! 

Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Pumpkin Bars with Cream Cheese Frosting

Ingredients        

Pumpkin Bars

  • 2-1/4 cups Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground Clove
  • 1/4 tsp ground Nutmeg
  • 1 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/4 cup Brown Sugar
  • 2  Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 cup Sour Cream

Cream Cheese Frosting

  • 1 cup Cream Cheese soft
  • 1/2 cup Butter soft
  • 2 cup Powdered Sugar

Instructions

Preheat oven to 350°F. Oil a 9×13-inch pan and line the bottom with parchment paper; set aside. In a medium bowl, mix together whole wheat pastry flour, baking powder, salt, and spices; set aside.

In a large bowl, mix together butter and sugars until light and fluffy. Add eggs and vanilla and scrape down the bowl as needed. Add pumpkin puree and sour cream and mix well. Blend in dry ingredients until just incorporated.

Pour batter into prepared pan and spread evenly. Tap the pan lightly to work out any air bubbles. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely before frosting.

In a large bowl, mix softened cream cheese and butter until well combined. Add powdered sugar and mix until light and fluffy, about 3 – 5 minutes.

Remove bars from pan and remove parchment paper. Frost with cream cheese frosting then cut into 2×3-inch bars or into the desired size and shape.

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Cassidy Stockton Google: Cassidy Stockton
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5 Thanksgiving Desserts That are NOT Pumpkin Pie

by Cassidy Stockton in Gluten Free, Recipes

Before you throw me out of your kitchen, hear me out. Everyone seems to be sharing recipes for pumpkin pies, pecan pies, apple pies and cheesecakes (pick a flavor, any flavor) right now to celebrate Thanksgiving. We love it! We adore those desserts, they’re fabulous. Here’s the thing, though, if you’re going to a gathering and you’re not sure what to bring, a dessert that breaks out of the box can be a good choice. Let’s face it, it’s not very fun to show up to a food celebration with just another variation on the classic dessert. “Here’s my pumpkin pie to go next to that store-bought pumpkin pie and the other pumpkin pie someone else brought.” This post is for those folks who don’t like the classics or just want to bring something new to the party. Don’t worry, we’ll be sharing pumpkin pie recipes next week.

Today is for being different! It *is* Friday the 13th, after all. Here are five of our favorite desserts that are not pumpkin pie.

1: Pear Ginger Crumble Pie from Flavor the Moments: Apples aren’t the only fruit in season during fall. Celebrate a different bounty this year with this combination of pears and ginger!

This pie is just what you need for the holidays. It’s part pie, part crumble, with warm spices, juicy pears, and pop of ginger to help you celebrate fall the way it was intended. This Pear Ginger Crumble Pie would be a welcome addition to your Thanksgiving meal! // Flavor the Moments

2: Gingerbread Caramel Cookie Cups from Tried and Tasty: Forget pie altogether with these gorgeous cookie cups. By Thanksgiving, folks are ready to embrace gingerbread and this sweet treat is a great choice if you have gluten free guests.

These adorable little festive treats are wonderfully guilty free! Made without any refined sugar, they're the perfect healthy gingerbread cookie for the holiday season. Filled with a creamy 'caramel' cream cheese and drizzled for the extra special touch! // Tried and Tasty

3: Maple Nut Cinnamon Twistsfrom Tastes of Lizzy T’s: These would be great for breakfast, but we think they’d make a lovely (and different) addition to a Thanksgiving spread. Just think how great they’d be with a cup of coffee!

Impress your friends with these Maple Nut Cinnamon Twists. Sweet dough is filled with a brown sugar, cinnamon-nut spread and drizzled with maple glaze. // Tastes of Lizzy T's

4: Cranberry Lemon Bars from Wonky Wonderful: Cut these flavorful bars into small bite-size squares and watch them disappear. The bright flavors of lemon and cranberry celebrate the season and make a nice contrast to the usual fare.

Cranberry Lemon Bars are an easy holiday dessert recipe. These bars have the consistency of brownies with a sweet-tart flavor. Perfect for a Thanksgiving treat! // Wonky Wonderful

5: Gingerbread Loaf with Apple Cider Glaze from I Heart Eating: This one just dives right into the Christmas flavors of gingerbread, but look at how beautiful (AND EASY) it is! This is a great choice for a make-ahead dessert that will definitely stand out on that dessert table.

Gingerbread Loaf with Apple Cider Glaze. The gingerbread is a great make-ahead option for the busy holiday season. The flavors meld, and it may taste even better the next day. // I Heart Eating

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Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Marbled Pound Cakes (Gluten Free + Dairy Free)

by Sarena Shasteen in Gluten Free, Recipes

It’s that time of year again. The time of giving and celebrating with those we love. I have always been the kind of person that gives gifts from my kitchen for the holidays. I will typically find pans or some piece of kitchenware to give a baked good in. It’s a two for one, if you will. My go to recipe of gluten free cinnamon bread is taking a hiatus this year on the gift giving list. This holiday season, I’m giving our new favorite gluten free marble pound cake as gifts. Shhhh, don’t tell.

Marble pound cake holds a special place in our hearts here. It brings back so many memories of my oldest when he was a little guy. Marble pound cake was his treat of choice when his dad and I would go to the coffee shop. I still remember those tiny fingers grabbing those little pieces of cake. Oh the memories….

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Well, we were at the coffee shop a few months ago and my oldest mentioned that he would really like it if I could try to make some gluten free for him. It has been a long time since he’s last had it and I’m guessing the memories are still very vivid for him too. I decided to give my tried and true gluten free lemon pound cake recipe a little make over to see if I could make a comparable gluten free version of my son’s favorite cake.

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

I am happy to say that not only did it work, but it was also easier to make using Bob’s Red Mill’s Gluten Free 1 to 1 Flour! It was a little too easy because the request for me to make more has been coming up more often. My version of this cake has all the signature flavors of the marbled pound cake from our favorite coffee shop minus the gluten or the dairy. This dense rich cake covered in a hearty crust marbled with dark chocolate and vanilla is the perfect gift to share with my friends and family.

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Gluten Free Marble Pound Cakes

makes 3 mini loaves

Preheat the oven to 350°F degrees. Spray oil into loaf pans.

Pour the vinegar into one cup of cashew milk, set aside.

In a mixing bowl, blend the sugar, stevia and butter until mixed well and fluffy. Combine the flour through salt together in a bowl. Add the eggs to the butter mixture and mix well.

Next add the flour mixture in two batches, alternating with the milk; beginning and ending with the flour. Set aside 1/3 of the vanilla batter in a small bowl. Add the cocoa powder and 1/4 cup of milk to the small bowl of batter. Stir until well combined.

Spoon the batters into the pans evenly alternating between the chocolate and vanilla batters. Using a knife, cut a swirl pattern into the batters. Bake for 50-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pan, cut around the cake and remove from pan to cool complete. 

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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Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits

by Cassidy Stockton in Recipes

Everyone needs a perfect biscuit recipe in their arsenal, especially during the holidays. These fluffy biscuits are simple to make and come out wonderfully fluffy and flaky every time. Enjoy them with jam or butter fresh from the oven or top them with berries and whip cream for an easy dessert. They’re perfect for biscuits and gravy and make great turkey sandwiches with Thanksgiving leftovers. I have even used them to top off a pot pie (simply place unbaked biscuits on top of the filling and bake as normal). No matter what you want to do with them, you’ll be happy to have these easy biscuits in your recipe tool box. If you’re gluten free, try these instead.

Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits

Ingredients

Instructions
Preheat oven to 425º F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently reroll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.

Brush tops of biscuits with melted butter. Bake 12 to 15 minutes or until golden brown.

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Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

Quick (and Easy!) Cinnamon Rolls

by Cassidy Stockton in Recipes

I hate to break it to you, but the weekend is coming. I know, it’s hard news to take, but we’ll all get through this together and I have a feeling that a batch of these sticky, gooey cinnamon rolls might just make the transition easier.Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

See that first word in the title? It’s “quick” and I know that’s not a word we get to use very often around Bob’s Red Mill and certainly not in relation to cinnamon rolls, but Sarah House has really worked her magic here. I don’t bake cinnamon rolls at my house because they’re too much work. This recipe, though, has changed my mind. No kneading, no rising, just plain old mixing and baking! That’s a recipe I can get behind! Plus, these are made with 100% whole wheat flour, which means they have a wonderfully nutty flavor and a chewy, dense texture.

We used our Ivory Wheat Flour (aka Hard White Whole Wheat Flour) in these for a lighter whole wheat flavor, but you can use regular whole wheat flour if you can’t find the Ivory flour. Ivory Wheat Flour is stone ground from whole grain, hard white wheat and is one of my all-time favorite products. It’s a bit sweeter and bakes a little lighter, but has the same whole grain nutrition as conventional whole wheat flour.

Pour a cup of coffee, enjoy a cinnamon roll and let the weekend wash over you. It’s a hard task, but someone has to do it.

Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

Quick Cinnamon Rolls

Prep Time:  25 minutes | Cook Time:  22 – 25 minutes | Yield: 8 servings

Dough

  • 2 ½ cups Bob’s Red Mill Organic Ivory Wheat Flour
  • 2 Tbsp Sugar
  • 1 ¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 ¼ cup Buttermilk
  • ¼ cup melted Butter, divided

Filling

  • ¾ cup Brown Sugar
  • ¼ cup Sugar
  • 2 tsp ground Cinnamon
  • ¼ tsp Salt

Cream Cheese Glaze

  • 4 oz Cream Cheese, soft
  • ¼ cup Butter, soft
  • 1 cup Powdered Sugar
  • ¼ cup Buttermilk
  • ¼ tsp Vanilla Extract

Step 1

Preheat oven to 425°F.  Spray or butter a 9-inch round cake pan.

Step 2

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Add buttermilk and 2 Tbsp melted butter and mix until a smooth, wet dough forms.

Step 3

Turn dough out onto a well-floured board, sprinkle with flour and roll into a 9×12-inch rectangle.  Brush with 2 Tbsp melted butter.

Step 4

In a small bowl, mix together brown sugar, sugar, cinnamon and salt.  Sprinkle mixture over the sheet of dough, leaving a ½-inch border around the edge.  Starting at one short end, tightly roll the dough to the opposite end to form a log.  Pinch the seam to seal.  Trim ends if needed and cut log into eight rounds.

Step 5

Arrange rounds, cut sides up, in the prepared pan.  Bake in the preheated oven until golden, 22 – 25 minutes.  Immediately turn out onto a serving platter.

Step 6

While cinnamon rolls are baking, prepare cream cheese glaze:  In a medium bowl, mix softened cream cheese and butter until smooth.  Add powdered sugar and mix until well incorporated then add buttermilk and vanilla.  Glaze cinnamon rolls just before serving.

 

Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill
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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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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