Cranberry Walnut Bread (GF)

by Patricia Dowd in Cyclocross, Train With Grain

This gluten-free cranberry bread is made with yogurt instead of oil and is sweetened with honey and orange zest. Wouldn’t this make a lovely breakfast for Thanksgiving?


Preheat oven to 350° F.

Spread walnuts on a cookie sheet and toast in over for 8-10 minutes, or until lightly toasted. Remove; coarsely chop.

Prepare a bread pan or muffin tin*.

In a medium bowl combine flour, almond meal, brown sugar, baking powder, xanthan gum and salt. In a medium bowl or Kitchen Aid, mix (using flat beater attachment) eggs, yogurt, vanilla, orange zest; add dry ingredients. Combine. Add cranberries and toasted walnuts. Combine.

Pour the batter into prepared baking pans or muffin tin and bake for about 1 hour, until sides pull away from edges of the pans, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and place on a wire rack to cool for 10-15 minutes. Remove from pan. Serve warm. Share with your friends, family and training partners.

*Muffins are great real food snacks for training rides and fit perfectly in your jersey pocket.

Adapted from a recipe in Real Simple, November 2011.


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Healthy Bread in Five Minutes a Day {Giveaway} Cookbook Extravaganza Week 2

by Cassidy Stockton in Contests, Featured Articles

I first picked up Healthy Bread in Five Minutes a Day in January of 2010 and I still love it. I really can’t say enough good things about this book- it takes all of the work out of bread baking. Each recipe starts with a basic bread dough that’s easy to throw together and takes no time for rising. Simply use a big container and put the dough in the fridge until you’re ready to use it. This book is full of great recipes for everything from cinnamon rolls to pizza crust. Each takes only a portion of your dough and turns it into something magnificent. It’s also chock full of simple, healthy bread recipes. The only draw back to this book is that most recipes need your dough to rest and come to room temperature before baking. Like any other good bread recipe, this means about 90 minutes of resting/rising. As long as you plan ahead, you should have no problem. Read more about my experience baking from this book here.

How to enter:
Leave us a comment on this post and tell us what kind of bread is your all-time favorite,  THEN CLICK ON “I DID THIS”  in the widget below so you can be entered. It doesn’t have to be fancy, it can be a simple answer like “rye” or it can be that special crusty French bread you had at that Parisian street market 10 years ago. We’ll select a winner randomly from all who enter by midnight on 11/13/11.

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Druber’s Multi Grain Bread

by Mark Swartzendruber in Recipes, Road Cycling, Train With Grain, Triathlons

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

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


  • 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.


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.

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Mark Swartzendruber Google: Mark Swartzendruber
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The Non-Dairy Queen: Chickpea Oatmeal Waffles (GF, V)

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes
Quick bread alternatives were one of the hardest things for us to come up with when my husband was diagnosed with celiac disease. We love toasted bread for sandwiches, so I decided to create a savory waffle for our quick bread needs. These waffles are quick and easy, as well as, full of fiber and whole grain. We love having them with over easy eggs on top or they work perfectly with your favorite sandwich fillings. They also freeze perfectly!

Chickpea Oatmeal Waffles

(makes 1 sandwich)

Mix everything together and cook in a waffle iron.  If you want it toasted, leave it in for a little longer.
Sarena is The Non-Dairy Queen. She writes about her family’s adventures in eating healthy with multiple food allergies and intolerances. Read more from her here and here.
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Sarena Shasteen Google: Sarena Shasteen
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Homemade Wonderful Bread and Rolls (GF)

by Meagan Nuchols in Featured Articles, Gluten Free, Recipes

I’m not sure how many of you enjoyed our Wheat Free Dinner Rolls during the holidays, but now you have another chance to buy them. One of July’s in store specials is our Gluten Free Homemade Wonderful Bread Mix. As you may know we continue to sell our Wheat-Free/Dairy Free Bread in the freezer section. Lucky for you this month we are showcasing this great mix by making two different types of dinner rolls! You’ll find 6-packs of regular and pesto Wheat-Free dinner rolls for $4.99 through July, available in the freezer. These rolls are great to accompany summer salads, or even soup.

If you’d rather bake them yourself, the Gluten Free Wonderful Bread Mix is 25% off for July. In the bakery we’ve found the following recipe to work well, it is also dairy free. Other Bob’s Red Mill Whole Grain Store summer savings include black beans, red kidney beans and the delicious potato bread mix. Come on down, grab a pack of Wheat Free Pesto Rolls and enjoy a sunny lunch on our patio. See you soon!

Gluten Free Bread Recipe

Mix together in a small bowl:

  • 5 Tbsp cornstarch
  • 1 cup  water
  • Yeast packet (found in Bob’s Red Mill Gluten Free Bread Mix)

When cornstarch is dissolved, pour into large bowl and mix in the following using a dough hook in an upright mixer:

  • ¼ cup vegetable oil
  • 1-1/8 cups rice milk (or milk of choice)
  • 1 tsp apple cider vinegar
  • 1 package Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix

Pour mixture into a bread pan and let rise until dough is just above the top of the pan about 30-40 minutes. Bake at 350°F degrees for one hour, rotating pan once during baking.  Remove from oven and let cool on rack.

Makes: 1 bread loaf or 24 dinner rolls

Directions for making this mix into dinner rolls.

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Meagan Nuchols Google: Meagan Nuchols
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First place winner, Margaret Boone, with her winning Irish Soda Bread.

Newport Celtic Festival Winning Recipes

by Cassidy Stockton in Featured Articles, Recipes

First place winner, Margaret Boone, with her winning Irish Soda Bread.

A couple of weeks ago I told you about the Newport Celtic Festival as something fun to do if you were around the area. Today, I bring you the winning Irish Soda Bread recipe so you can enjoy a little Celtic festival at home.

Irish Soda Bread with Caraway & Drambuie
submitted by Margaret Boone, 1st prize winner
2011 Newport Celtic Festival and Highland Games, Baking Contest

  • 1½ cups Golden Raisins
  • 6 Tbsp Drambuie
  • 2 cups Bob’s Red Mill Organic Whole Wheat Flour
  • 2 cups  Bob’s Red Mill Enriched Unbleached Wheat Flour
  • ¼ cup light Brown Sugar (packed)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 Tbsp Caraway Seeds
  • 1½ cups cold Buttermilk
  • 2 large Eggs
  • 2 Tbsp unsalted Butter (melted)

In a small bowl, combine raisins and Drambuie.  Let stand for 30 min.

Preheat oven to 375°F.  Grease baking sheet.

In a large bowl, using a whisk, combine flours, sugar, baking powder, baking soda, salt and caraway.  In another bowl, combine the buttermilk, eggs and butter.  Beat slightly with whisk.  Add macerated raisins.  Make a well in the dry ingredients and pour in the wet.  Stir with wooden spoon until moistened.  Turn the dough onto a lightly floured counter.  Knead gently about 6 times or until it comes together.  Form into 2 round loaves; place on baking sheet.  Using a serrated knife, slash the tops with an X no more than ¼” deep.

Bake 40-50 min. or until loaves sound hollow when tapped and are brown & crusty.  Serve warm.

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Cassidy Stockton Google: Cassidy Stockton
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Kirk McDonough is winner 1!

Bread Machine Winners!

by Cassidy Stockton in Contests, Featured Articles

I don’t know about you, but a long weekend means we are swamped on Tuesday morning. I’m just going to post a quick note about the winners of our giveaway and will be back with more recipes and information tomorrow. We received over 350 legitimate entries for this giveaway!! Here are our winners:

Kirk McDonough is winner 1!

Cynthia Cowan is winner 2!

"ZombieMom" is winner 3!

In the unlikely event that a winner does not come forward to claim their prize within 7 days, we will pick a new winner. Congrats to all of our winners and thank you to everyone who entered. For those of you who did not win, but still want to own this wonderful bread machine: Hamilton Beach HomeBaker 2 lb Breadmaker (model 29881).

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Cassidy Stockton Google: Cassidy Stockton
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Hamilton Beach Breadmachine Giveaway

by Cassidy Stockton in Contests, Featured Articles, Gluten Free


Last summer, I worked with the nice folks over at Hamilton Beach to help them launch a new bread machine with a gluten free bread setting—The HomeBaker 2 lb Bread Machine. They came to us for help with gluten free bread recipes and advice about gluten free baking in general. We also tested our mixes with the machine to be sure they would work before we embarked on this project. In return for our help and partnership, they gave me 3 of these machines to share with you guys! How cool is that??

I know bread machines seem like a throwback from the 80’s and many folks still have one lying around in the garage collecting dust, but they have seen a resurgence in the last few years with people looking for ways to eat better and eat fresher.

Do you know how easy a bread machine is?? Seriously, you just put the ingredients in and press a button. Before you know it, you’ve got fresh bread and a house that smells like a bakery. It’s the Crockpot of bread baking! I had sort of brushed them off as a another appliance to take up space in my kitchen, until I got one of these new Hamilton Beach machines to play with. It sat in its box for an embarrassing amount of time and when I finally pulled it out, it was with resignation. Ok, I have to use this so I can tell our readers about it. Let me tell you, after one loaf, I was hooked. Now I use it to make all sorts of things- like pizza dough. Just throw my ingredients in and come back in 90 minutes to wonderfully springy and perfectly risen pizza dough ready to be baked.

That’s the cool thing about this machine- it has all sorts of great settings (did I mention gluten free??) and a handy delay-start so I could put the ingredients in on my way to work and come home to fresh bread! Another problem that it solved for me was the rising temperature. The hubs likes to keep our house just above freezing, which makes it difficult to get my dough to rise properly and this machine keeps the dough the perfect temperature for rising- so no matter how frigid my house, I can still get my dough to rise.

Ok, enough about how much I am enjoying this machine. Now for the good parts! How can you enjoy this machine?


Three winners will receive a brand new Hamilton Beach Bread Machine and their choice of either our Gluten Free Bread Mix Gift Set or our regular Bread Mix Gift Set. As an extra bonus- there’s even a coupon inside for more of our bread mixes!!

How to Enter

It’s simple, but because of the nature of this giveaway, I need to be strict. If you don’t follow the rules exactly, I will not count you.

To enter, simply leave us a comment here, on our blog on this post, and tell us which gift pack you would like to win. That’s it. Nothing fancy.

Most importantly: YOU HAVE TO ENTER HERE ON OUR BLOG- NOT ON FACEBOOK. I’ll remind people to head over to our blog, if they enter on Facebook, but I won’t be looking there to pick the winners.

Winners will be chosen using from all those who enter by 11:59 pm on Sunday, May 22nd, 2011. I will announce winners by May 31st. Unfortunately, we have to limit winners to residents of the United States (our apologies to our Canadian friends).

Good luck!

Want more information about this machine? Check out this site for great info.

Terms and Conditions of Entry

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Cassidy Stockton Google: Cassidy Stockton
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Wheatless and Meatless: Gluten-Free Rosemary Olive Cocktail Loaves

by Guest in Featured Articles, Gluten Free, Recipes

Try this gluten-free rosemary olive bread with red pepper hummus. Gluten-free cocktail breads are a party-giver’s secret weapon. Bake, slice and freeze to be ready for any gathering. Toast up frozen slices when you need them, or use these tasty loaves fresh out of the oven.



  • 2 Tbsp yeast
  • 2 Tbsp sugar
  • 12 oz 110 degree water
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 2/3 cup garbanzo and fava flour
  • 1/3 cup tapioca flour
  • 2 Tbsp rosemary (dried and crushed or 1/2 Tbsp fresh and minced)
  • 1 Tbsp xanthan gum
  • 2 tsp salt
  • 3 Tbsp well-drained black or green olives, minced
  • 3 egg whites
  • 1 tsp vinegar
  • 2 Tbsp olive oil
  • 1 egg yolk mixed with 3 Tbsp water for egg wash
  1. Heat oven to 375 degrees.
  2. Mix sugar, water and yeast in small bowl.
  3. Mix salt, xanthan gum, rosemary and flours on low, in mixer.
  4. When yeast mixture is foamy, add to flours.
  5. Mix egg whites, oil, olives and vinegar in medium bowl.
  6. Add to mixer bowl.
  7. Mix on high for 4 minutes.
  8. Oil and dust bread pans with cornmeal.
  9. Ladle batter into pans.
  10. Spray loaves with cooking spray.
  11. With cool, wet spatula, smooth tops of loaves.
  12. Cover and let rise to double in warm place.
  13. Make angled cuts in loaves with razor blade.
  14. Bake until internal temperature is 200 degrees, about 15 minutes.
  15. After baking 5 minutes, brush with egg wash
  16. Cool to room temperature, out of pans, before slicing.
Note: Pans shown have 2 x 3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.

Wheatless and Meatless
is a blog dedicated to fine flavors from the Gluten Free Vegetarian. Visit Wheatless and Meatless for more wonderful gluten free, meat free recipes.
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Boiling the bagels is easy!

Kamut Bagels

by in Featured Articles, Recipes

Bagels are simple and fun to make!

Bagels are simple and fun to make!

Bagels are just one of those foods that are always going to be much more delicious if you bake them at home for yourself. Odds are, if you take the time to make them at home, they’ll probably be a whole lot healthier than the store bought variety as well. In fact, I had reluctantly given up on eating bagels for a while when I noticed that the whole gain bagels that I had been buying from the store listed “Corn Syrup Solids” as an ingredient. I’m still not completely sure what corn syrup solids are, but I know that they’re not something I usually add to my home baking.

But don’t be intimidated! Although they can seem complicated if you’ve never tried making them before, bagels are a fun and simple baking project to try out. Because of the short ingredient list, they are a great way to experiment with and all of our different flours. They’re also an easy way to prepare a week’s worth of healthy breakfasts ahead of time. If you decide to make a double batch, you can keep them fresh by slicing them and freezing individually so that you can defrost them one at a time.

I have been really enjoying making bagels with our Organic Kamut Flour because of its rich, buttery flavor. Here is the recipe that I have been using lately that is based on a very basic recipe for bagels that I found online:

2 Cups Kamut Flour
2 Cups Unbleached White Flour (I prefer organic)
1 ½ teaspoons of Sea Salt
1 tablespoon Buttermilk Powder (totally optional)
1 tablespoon Vital Wheat Gluten
1 ½ cups warm water, 110°-115°
2 ¼ teaspoons Active Dry Yeast
2 tablespoons Barley Malt Syrup
If you don’t have any barley malt syrup on hand, you can also 2 tablespoons of Molasses or 2 teaspoons of Barley Malt Extract.

In the bowl of a Mixer outfitted with a bread hook, combine the Kamut and Unbleached White Flour, Vital Wheat Gluten, Buttermilk Powder (if using) and Salt.

In a separate small bowl stir the yeast in to the warm water. Add the Barley Malt Syrup and stir until combined.

Turn on the Mixer and add the wet ingredients. Let the mixer knead the dough for 8-10 minutes. The dough should not be sticky to the touch. If the surface of the dough feels tacky, add slightly more flour to the mix until it forms a firm ball.

Remove dough from the mixing bowl and divide into 8 little balls. If you like small bagels, you can divide the dough into as many as a dozen portions. Place the dough in an oiled bowl in a warm place and cover with a towel. Let the dough rise until it has doubled in size, usually about an hour or so.

Prepare your baking sheets – I like to use oiled parchment as a baking surface, because you never have to worry about sticking. Take the dough balls from the bowl and roll each between your hands until the surface is smooth. Don’t worry if they have stuck together in the bowl a little. If any part of the dough has dried slightly you can use a little olive oil to knead in the rough spots.

Now is the time to add the Bagel hole! Just poke your thumb through the center of the dough ball and smooth out any lumps or creases. Place each bagel on your prepared baking sheet. Cover and let rise again for a half hour or so.

Preheat the oven to 425°

Boiling the bagels is easy!

Boiling the bagels is easy!

Bring a wide pot of water to a rolling boil. I like to add a tablespoon of salt to the water, but I don’t think it is completely necessary. Carefully drop each bagel into the boiling water and boil on each side for 30 seconds to a minute. Remove the bagels from the water with a large slotted spoon or spatula, and let rest on the prepared baking sheets for 5 or 10 minutes.

Bake the bagels for 10 – 15 minutes depending on the size you decided to make them. You will be able to tell that they are done when they turn a golden brown. Remove the bagels from the oven and quickly flip over each bagel. Cook another two or three minutes upside down.

Slice and serve with your favorite toppings!

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