Every endurance athlete (this includes cyclists) needs healthy, whole gain carbohydrates to provide the fuel needed to practice our sport.  This easy to make bread is great toasting in the morning, eating with dinner or for bringing along with you on long rides in lieu of power bars.  The grains provide an easy to eat, easy to digest source of complex carbohydrates and protein.

As far as I know, this is an original recipe. All ingredients in bold type are Bob’s Red Mill brand

Dissolve 1Tbsp Active Dry Yeast into 1/4 cup of luke warm (100 degree) water

In a Kitchen Aid Mixer Bowl (or a large stainless bowl if you’re rockin’ old school by hand) combine

• 1/2 cup Whole Wheat Flour
• 1/3 cup each of the following
• Golden Flaxseed Meal
• Quinoa or Millet
• Fine Ground Yellow Cornmeal
• Amaranth or Spelt Flour
• Vital Wheat Gluten
• 1/4 cup Non Fat Dry Milk Powder
• 2 cups Unbleached White Flour
• 1 Tbsp Sea Salt

With bread hook (or with a spoon or whisk if not using mixer) stir all dry ingredients until fully blended using low speed.

Add:

• 2Tbp Canola Oil

Start mixer on lowest speed and pour in dissolved yeast (do your best to get all residue in)
continue to mix slowly.

Add:

1 3/4 cup luke warm water slowly (about 1/4 to 1/3 c at a time) pouring in until the dough forms a proper consistency that is elastic but not sticky or dry. If it appears your dough is dry add more water one Tablespoon at a time. If your dough is very soft or sticky, add Whole Wheat Flour 1 Tablespoon at a time, allowing additional water or flour to fully incorporate before adding more.

Knead dough with bread hook at medium high (you may need to hold the mixer down to keep it on the counter) for 5 minutes, or vigorously knead by hand for 7-10 minutes.

Remove dough from dough hook and allow to rise in the bowl, covered with damp paper towel for 30 min.

When first rise is complete, if you choose, you can add herbs such as 1/4 cup freshly chopped chives or 2T chopped rosemary or thyme leaves.

Preheat oven to 350°F degrees

Punch risen dough with the dough hook and mix at low speed for two minutes. Remove from mixer and move to a floured surface. Hand knead lightly, and cut dough into two equal halves with a knife or pastry cutter. Form dough into the shape of your loaf pan – round or rectangular and place into oiled and flour dusted pan. Cover once again with damp paper towel and allow the loaves to rise for 10 minutes.

When second rise is done, bake at 350°F for 40 minutes.

Remove from pan onto cooling rack.

I’ve done this bread with both quinoa and millet and amaranth or spelt flour. It’s great either way or with any combination you choose of the 4. Also, I’ve done it with or without herbs – it’s great either way.

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich!
Thursday, November 10, 2011 5:00-7:00 p.m

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more!

Supplies to Bring: enjoy the sampling!                           Class fee $40.00

Holiday Baking… European Style with Dan Allen!
Thursday, November 17, 2011 5:00-7:00 p.m.

Join us in welcoming returning Chef Dan Allen, owner of Cricket Café as he inspires us to make the holidays a European flair.  His incredible menu will include: Thanksgiving Multigrain Dinner Rolls – rustic, crusty, airy rolls that are foolproof, served with homemade butter that you can make yourself, Christmas Italian Tiramisu Trifle – luxurious and decadent with almond flour and whole-wheat pastry flour… his favorite dessert with a unique twist for the holidays. Additional recipes will include: Cracked Wheat & Walnut Apple-Cider Loaf, Cranberry-Sour Cherry Corn Muffins, Cardamom Monkey Bread, and Brown-Butter Pear and Lemon Curd Tart. These recipes are sure to delight your friends and family this holiday season!

Supplies to Bring: enjoy the sampling!                         Class fee $40.00

Hi there my name is Shari but you can call me Red, as some do over at my blog Tickled Red. I’m thrilled to be sharing with you a recipe from one of my families’ favorite meals of the day, breakfast. What could be better than to get your morning started with a taste of the tropics? Buttery cream scones filled with Macadamia Nuts and drizzled with Pineapple Glaze. Not much else in my book.

Being the mother and wife of three very active surfers, I have learned the importance of starting our day off right and unfortunately for me, early. There are not many weekends that you will find us sleeping in; it’s all a part of our coastal living. Scones fit into our on-the-go lifestyle perfectly, as well as allowing me to play around with all sorts of fun flavor combinations. Whenever I am longing for Caribbean seas with white sandy beaches, I reach for macadamia nuts and pineapples. Scones also speak to my southern sensibilities since they are basically sweet biscuits.

Now scones may sound difficult but they are fairly simple and once you give these a try, you will be making them all the time. Although scones are best enjoyed hot from the oven, they can be made ahead of time and kept fresh in an air tight container to be relished again the following morning. You can also freeze these.

Scones

• 2 cups Unbleached White Flour*
• 1/3 cup Light Brown Sugar
• 3/4 tsp Baking Soda
• 1-1/2 tsp Cream of Tartar
• 1/4 tsp Sea Salt
• 1 cup chopped Macadamia Nuts
• 1/3 cup cold unsalted Butter, cut into pieces
• 1 large Egg, lightly beaten
• 1 tsp pure Vanilla Extract
• 1/2 cup Heavy Cream

Pineapple Glaze

• 1/2 stick unsalted Butter, melted
• 1-1/2 cups Powdered Sugar
• 1 cup crushed Pineapple, drained(or unsweetened pineapple juice)

Preheat oven to 375°F, place rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine or sift together the flour, sugar, baking soda, cream of tartar and salt. Add the chopped macadamia nuts. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or with your fingertips, the mixture should look like coarse crumbs.  In a small bowl whisk together the heavy cream, beaten egg and vanilla. Incorporate the wet mixture into the dry mixture. Gently stir just until combined, do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7-inch round. Then cut the dough into approx. 8 triangles. Place the scones on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little of the remaining heavy cream.

While your scones are baking combine the melted butter, confectioners’ sugar and pineapple juice. Set aside to cool.

Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.

Drizzle with glaze and enjoy!

Have fun playing around in the kitchen and stop by for breakfast with us anytime.

Shari/Red

*[Editor's Note: You can substitute Whole Wheat Pastry Flour for white flour if you would like to make this recipe whole grain.]

Most often Bulgur is used to make various savory salads and entrées, such as the ever so popular Tabouli. Compelled by the August product list I thought, “what would Light Bulgur taste like baked into something?” So round one of experimenting with bulgur in a cookie, didn’t turn out so well. I par cooked the bulgur, thinking it would finish cooking during the baking of the cookie. Well I was wrong. My boss took a bite and said with a smile, “tastes like gravel.”

We all laughed and I moved on to round two of experimenting. Since the sun is sort of shining, what better to accompany those juicy Oregon berries than a lemon pound cake? Round two of baking with bulgur turned out a bit less crunchy and a lot more delicious. One cup of cooked and cooled bulgur was added to a simple lemon pound cake recipe and scooped into adorable little bundt pans. These Lemon Bulgur Pound Cakes are finished with a lemon glaze and are yours for $0.75 each or $3.95 for a 6-pack.

You will also find Bob’s Red Mill Light Bulgur 20% off through August. Not only does bulgur have a sufficient amount of protein, but fiber too. The addition of bulgur to this recipe adds a delightful new texture and added nutrition for you and your loved ones. Whether you’re making your famous summer Tabouli salad, or being creative and adding some bulgur to your favorite recipe, have fun! Enjoy this recipe with some local berries and dollop of whip cream!

Lemon Bulgur Pound Cakes

• ½ cup Butter
• 1 cup Sugar
• 2 Eggs
• 1 Lemon Zest and Juice
• ¼ tsp  Salt
• 1 ½ cups Whole Wheat Pastry Flour
• 1 tsp Baking Powder
• ½ cup Milk
• 1 cup Light Bulgur* (cooked according to package directions and cooled)

DIRECTIONS

1. Preheat oven to 350°F degrees. Grease cupcake tins.
2. Mix together Sugar and Butter
3. Add Eggs (well beaten), Lemon Juice and Zest. Mix well.
4. Add salt, flour, and baking powder. Mix well.
5. Mix in Milk.
6. Fold in cooked Bulgur
7. Pour batter into greased cupcake tin and bake for 15 minutes.

GLAZE: ¾ cup powdered sugar with 2 Tablespoons lemon juice

Or

SIMPLE SYRUP: Juice of 1 lemon with 1 Tablespoon sugar

YIELD: 12 cupcakes

*The only difference between light bulgur and regular bulgur is the type of wheat used. Light bulgur is made from soft white wheat, while regular bulgur is made from hard red wheat.

As promised, here is our store’s recipe for Vegan Strawberry Cupcakes that we teased you with last week. These were so delicious that no one knew they were vegan until after the fact. They even got high praise from Bob, which is no easy feat. Enjoy!

Vegan Strawberry Cupcakes:

• 1-1/2 cup white flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup evaporated cane juice
• 1 stick (1/2 cup) non-hydrogenated margarine
• 1 cup soymilk
• 1 Tbsp vinegar
• 1 Tbsp vanilla
• 4 medium or ½ cup chopped strawberries, then mashed

Preheat oven to 350°.To get started measure the flour, soda and salt in one bowl and set aside. In a liquid measuring cup pour soymilk, vinegar and vanilla together. Mix and set aside. In another bowl cream cane juice and buttery stick with a whisk. Add about 1/3 cup of the soymilk mixture and whisk again. Add prepared dry ingredients to the wet mixture and mix with a spatula, adding the rest of the soymilk after half mixed. Mash strawberries with a whisk in a separate bowl or straight into the mix with your hands. Gently mix in strawberries and scoop into 9 lined muffin cups. Bake for 15 minutes. Cool and frost with the following frosting.

Vanilla Frosting:

• 1/2  (1/4 cup) stick non-hydrogenated margarine
• 1/2 stick (1/4 cup) non-hydrogenated shortening
• 1-1/2 cups powdered sugar
• 2 tsp vanilla extract
• 2 Tbsp soymilk

With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar. Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes. Add vanilla and soymilk and beat for 4 more minutes. Pipe or hand frost cupcakes and decorate with sliced strawberries.

Thank you to Meagan Nuchols, one of our star bakers at our Whole Grain Store, for taking the time to write this one down for us.

Kitchen gadgets: everyone has them taking up room in their drawers, cupboards and pantries. If you’re like me, you have five pieces of kitchen junk for every one gadget that you use regularly. I have a whole drawer in my kitchen dedicated to the gadgets that see the light of day once or twice a year, some that may never even leave the drawer. Some have come to me as gifts, while others I may have purchased thinking it was the miracle solution to some kitchen conundrum that I had. When we moved two years ago, many got purged and donated, but just as many odd gadgets have come to take the place of their predecessors.

To think I had not two, but THREE of those egg boiling timers (you know, the ones that look like eggs and change color). Do you think I’ve ever used them? Maybe once, only to discover that they’re pretty hard to read at the bottom of a boiling pot full of eggs! I have three completely different solutions to peeling garlic, although I only really use the knife-smashing method. I have bowl scrapers, bench knives, pasta measuring tools, an avocado scooper/slicer, TWO boiled egg slicers (one was clearly not enough) and on and on. While I should just purge them, who knows when I’ll need an extra egg slicer? What this makes me realize, though, is how many gadgets I use frequently and absolutely love- like my zester/grater and my immersion blender. What gadget do you break out frequently and love?

In honor of another gadget that I love, even if I only use it on choice occasions, I’m giving away a classic rolling pin. Just a plain and simple, wooden rolling pin. To make it an even sweeter prize, I’m throwing in a set of flour-sack towels and a classic whisk, too. You can truly never have enough towels in a kitchen, especially soft light towels. I use these towels for everything from pressing tofu to covering bread dough while it rises.

How to enter:

Simply leave me a comment here on the blog (comments on the Facebook post will be counted as well) and tell me your favorite kitchen gadget. It doesn’t have to be fancy or long, just a plain and simple “I love my ___.” I’ll select a winner at random from all who enter by 11:59 pm on 07/18/11.

We recently announced our Gluten Free Top 10 recipe list. Today, we give you our Conventional Top 10 recipe list. This is a diverse list of recipes compiled from our most popular conventional recipes and we think you’ll just eat them up!

Honey Oatmeal Bread

Oatmeal Cookies with Whole Wheat

Homemade Granola

Scottish Buttermilk Oat Scones

Banana Cake

Whole Grain Power Bars

High Fiber 7 Grain & Bran Bread

Bran Flax Muffins

Textured Vegetable Protein Burgers

Bob’s Favorite Scottish Oatcakes

Over Memorial Day Weekend there was a request made for strawberry shortcake. We had strawberries and whip cream, but no shortcake or cake to be had. Being the lazy gal that I am sometimes, I didn’t want to make an extra trip to the store for some faux cake-thingy to hold our delicious strawberries. So I took the easy way (?) and made it from scratch. It came out wonderful with no crumb left behind and I was inspired to share!

Lemon Pound Cake
(c) from the Bob’s Red Mill Baking Book

• 2/3 cup Unbleached White Flour
• 1/2 cup Whole Wheat Flour
• 1-1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 Eggs
• 3/4 cup Sugar
• 2 tsp Vanilla
• 2 tsp Lemon Zest
• 5 Tbsp Unsalted Butter, melted and cooled
• 1/2 cup Sour Cream

1. Make sure all of your ingredients are at room temperature.
2. Preheat the oven to 400°F and grease a 8 x 4-inch loaf pan or line it with parchment paper.
3. In a large bowl, sift the flours, baking powder and salt.
4. Combine well (but do not beat) the eggs with the sugar, vanilla and zest in a large bowl.
5. Gently add the flour mixture to wet ingredients to blend; then stir in butter and sour cream.
6. Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a crust forms on the top.
7. Make a 1-inch cut down the center of the cake, reduce the heat to 350°F and continue to bake until a tester comes out clean, about 30 minutes longer.
8. Allow to cool for 10 minutes in the pan, then remove from the pan and cool on a wire rack. Serve warm or at room temperature.

We recently began monitoring our recipe database to track which recipes our customers are viewing the most. It’s been really fun to see which recipes people are most interested in making. From these results, we’ve compiled a Top 10 list of our best recipes. Here is the list of our most popular gluten free recipes. Enjoy!

Chocolate Chip Cookies – Gluten Free

Bob’s Favorite Gluten Free Pancakes

Buttermilk Biscuits – Gluten Free

Gluten Free Zucchini Bread

Easy as Pie Crust

Magically Moist Almond Cake

Gluten Free Sandwich Bread for the Bread Machine

Gluten Free French Bread

Thick Yeast-Free & Gluten Free Pizza Crust

Almond Crispies

We’ve heard from a lot of customers who really enjoy our Gluten Free Pizza Crust Mix. This kind of feedback always makes us really happy. We’ve also discovered how versatile the mix can be, thanks in part to our creative customers out there who are willing to experiment with it. We’ve received dozens of successful (and tasty!) recipes ranging from perogies and buns to soda bread and muffins. It’s wonderful to know that our customers are so adventurous in their cooking and baking!!

We’ve done some experimenting of our own here in the test kitchen, and discovered a fantastic Gluten Free Cinnamon Roll recipe. We hope that you try this and enjoy it!!

We also want to say thank you to everyone who has submitted such great recipes. If you have created a new recipe with this or any other Bob’s Red Mill product, please share it with us by submitting a recipe!

Gluten Free Cinnamon Rolls

Dough:
1/4 cup Butter
1/2 cup Sugar
2 Eggs*
Yeast Packet (from package)
1 cup Warm Water
1 – 16 pkg (3 1/4 cups) Gluten Free Pizza Crust Mix
Rice Flour for dusting

Filling:
1/4 cup Butter, melted
1/2 cup Brown Sugar
2 tsp Cinnamon

* To replace the eggs, combine 2 Tb Flaxseed Meal with 6 Tb of water; mix and let stand 5 minutes.

Preheat the oven to 375°F.

Add 1 Tb of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.

Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.

Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 ½ inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.

Let the rolls rise in a warm place for 30 minutes. Bake for 20 – 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Makes 8 cinnamon rolls.