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.

Finding recipes that are easy to make and that can bake in less than 2 minutes and require only 5 minutes of prep time are hard to find in normal life. When you add kids and a gluten and dairy free diet, good luck in finding a quick, easy and tasty desert.

When Bob’s Red Mill first asked for people who wanted to guest post a kid-friendly GFCF (gluten free casein free) recipe, I right away said “yes”. I anyway have to eat GFCF, so that part wouldn’t be too much of a challenge. Making it kid-friendly and easy to make would be the challenge. I filed it away in the back corner of my mind for a week, then, all of a sudden, I was inspired. All it took was a gluten-free brownie-in-the-microwave mix I happened to have, and memories of a chocolate cake mix for the microwave my best friend gave me over 7 years ago. I told my little sister, and we both were bouncing with excitement as we took out a bunch of gluten free flours to experiment with. The next 3 weeks were spent testing, tasting, talking about the texture, the taste, the look, and how we should change it. Finally, we came up with the final version, and had some friends (who are not GFCF) taste it, and they gave ups several thumbs up and huge smiles. So, Chef Froggie and Chef Flower (from Froggie’s Gluten Free Culinary School) are excited to share with you a variation on chocolate cake-in-a-mug: “GFCF Chocolate Chip Thing In A Mug” And, best of all, it not only happens to be GFCF, but we reduced the sugar some, it also is egg-free, and corn-free, nut-free and can easily be made soy-free too. And did I say it’s easy to make? So come on, get out your flours and a mug and join the fun!

What you’ll need:

• 1 microwave safe large mug (or oven safe if you don’t have a microwave)
• 1 Tbsp of melted dairy-free butter (I used Earth Balance)
• 4 Tbsp of vanilla soy milk (you can use another kind if you want, but the vanilla adds a bit of extra flavor)
• 2 Tbsp of potato starch (NOT flour)
• 3 Tbsp of sweet white rice flour
• 3 Tbsp “Sweet” white sorghum flour
• 2 Tbsp confectioner’s sugar (make sure it is gluten free. Some you can find are corn-free too)
• 1 Tbsp GFCF chocolate chips (I use Enjoy Life Foods mini chocolate chips)
• ¼ tsp gluten-free baking powder

How to make it:

Combine all the ingredients right into the mug you will serve it in. Mix very well with a spoon making sure you get the flour mixed out of the edges at the bottom. Microwave on high for about 1 ½ minutes. LET COOL a bit before indulging. Please don’t burn your tongue!

If you do not have a microwave, mix all the ingredients in an oven-safe dish comparable in size to a large mug. Bake in an oven, pre-heated to 400* F for 20 minutes. LET COOL slightly before eating it… and parents make sure you help your kids with this part.

It is very tasty on it’s own (we like it best hot), but you can also add non-dairy ice cream on top, or even try other toppings. I can tell you it’s highly tempting to make this because it only takes a few minutes to make it, and it makes a smaller amount than a full cake does. And did I say it tastes really good? Enjoy!

~Chef Froggie

More from Chef Froggie can be found at Gluten Free Froggie in the Kitchen.

This coconut-vanilla bunny cake will delight kids, and it’s very easy to make as a family project. Using gluten-free vanilla cake mix helps you focus on the fun of carving and decorating it with your kids.

When I was little, my mom used to make this bunny cake, which seemed absolutely magical to me. Using Bob’s Red Mill GF vanilla cake mix and their delicious coconut made it come together quickly.

Here’s what you’ll need for the project:

• 1 package GF Vanilla Cake Mix (or use the Gluten-free Goddess’ coconut cake recipe)
• 1- 8″ or 9″ round Cake Pan
• Coconut Oil
• Filtered Water
• 3 Eggs or Egg substitute
• 2 t. Coconut Flavoring (gluten-free, alcohol-free)
• Shredded Unsweetened Coconut
• Flaked Unsweetened Coconut
• Green Food Coloring*
• Vanilla Frosting (recipe below)
• 9-10 Toothpicks with pointy ends
• Pink and Purple small Jelly Beans (see list of GF Easter candy here)
• White Card Stock
• Pink Paper or Crayons

The day before:
Make the frosting
Bake the cake
Color the “grass”

Mix and bake the cake according to package directions, adding 2 t. coconut flavoring to the batter. For Bob’s Red Mill mix, I greased the pan with coconut oil and lined the bottom with parchment paper. I used 3 T. flax meal plus 9 T. filtered water as the egg substitute, and coconut oil in the batter. It is important to smooth the top with a spatula before putting it in the oven. Bake for the time recommended, then cool completely on a wire rack.

This illustration explains how to cut and assemble the cake. Use frosting to stick the two halves together, then put toothpicks through both layers in several places to hold it together. Use a serrated knife to cut the wedge for the head. I ended up carving the shapes a little bit more, to round off the head and body.

At this point, move the cake to your serving platter. I put four pieces of waxed paper under the edges of the cake, to catch excess frosting and coconut while I worked.

Frost the body with frosting, covering the seams thickly. Use toothpicks to hold the tail in place. Use a spoon and your fingers to pat the shredded coconut onto the frosting. (If you don’t want to buy a package of each type, you can put some of the flaked coconut in the blender and pulse it on low to shred it for the fur.) When you have completely covered the bunny, carefully remove the waxed paper and the excess frosting and coconut.

Cut out the ears by folding white card stock or heavy paper in half. These ears are 2-1/8″ long and 1-1/8″ wide. If you have pink paper, cut a smaller piece in the same shape. Or, kids can color in the center with a pink crayon or pencil.

With a sharp knife, cut one purple jelly bean and one pink jelly bean in half. Using scissors, cut 3 toothpicks in half. Create the face with the jelly beans, add the toothpick whiskers, place the ears last.

Make the grass by putting flake coconut in a large plastic container with a lid or a large ziploc bag. Add food coloring and shake until it is the color you want. Use a spoon to place the grass around the bunny. Decorate with candy eggs, jelly beans, or other goodies.

Vanilla frosting
From the BabyCakes cookbook

• 1-1/2 C. unsweetened soy milk
• 3/4 C. dry soy milk powder
• 1-2 T. coconut flour
• 1/4 C. agave syrup
• 1 T. vanilla extract (alcohol-free)
• 1-1/2 C. coconut oil
• 2 T. fresh lemon juice

Combine the first five ingredients in a blender. Blend on high for 2 minutes. With the blender running, add the lemon juice and the coconut oil, alternating between them until everything is fully incorporated.

Pour the mixture into an airtight container and refrigerate six hours until set.

To use this as a sauce, let it sit at room temperature. This can stand in for whipping topping, frosting, and even sweet butter. You will likely have to warm the coconut oil in the microwave to get it to liquid state, which is why you need to refrigerate it to set it. Pull it out about an hour or so before using so it’s at a nice spreading consistency. I find that I need to use 2 T. of coconut flour to get the right consistency.

Notes: Most GF cake mixes do contain sugar, so you’ll need to make your own batter from scratch if you’re watching your sugar intake. If you are avoiding soy, you can substitute rice milk and rice milk powder in the frosting.

*Food coloring is optional for the green grass and can be left out entirely if you prefer.

Many thanks to Bob’s Red Mill for providing the cake mix and coconut for me to create this recipe, and Divine Dinner Party for providing the perfect illustration.

 

This time of year, I just want to bake! The holidays are far behind us, but that doesn’t mean we can’t indulge ourselves in the occasional treat to finish out the season. The weather is still a little chilly, and nothing feels more comforting than a slightly warmer home because the oven is on, baking yummy treats and helping to combat those winter blues.

Almond Meal makes baked goods better.  I can tell you with great confidence that every baking experiment I have conducted (cookies, muffins, pies, brownies) irrefutably supports this statement. The taste and texture of Almond Meal really adds to the appeal of baked goods. The flour is easy to use, low in net carbs, creates a perfectly moist crumb and is especially tasty as an addition to chocolate desserts.  You can replace up to 20% of the flour in any recipe with Almond Meal, or try one of our fabulous recipes yourself and keep the holiday cheer going for the duration of the winter.

Strawberry Thumbprints

Blueberry Almond Muffins

Almond Brownies (Gluten Free)

Magically Moist Almond Cake (Gluten Free)

In honor of National Oatmeal Month I constructed an oatmeal appreciative recipe. This coffee cake combines juicy green apples and tart dried cherries to complement its whole grain texture. Have it for breakfast or dessert, you choose! Hope you enjoy this decadent smelling treat amongst many oatmeal loving individuals. Happy Baking!

Whole Wheat Apple Cherry Oat Coffee Cake

• 2 ¼ cups Bob’s Red Mill Whole Wheat Pastry Flour
• 1 cup Bob’s Red Mill Rolled Oats
• 1 cup brown sugar
• 2 t. cinnamon
• ½ t. nutmeg
• ¾ cup non-hydrogenated shortening(cut into small pieces)
• ½ t. baking powder
• 1 t. baking soda
• ½ t. salt
• ¾ cup apple juice
• ¾ cup soymilk (can be substituted for any milk)
• 2 t. vanilla extract
• ½ cup dried cherries (roughly chopped)
• 1 peeled and cored green apple(roughly chopped)

Preheat oven to 375°F. Combine the flour, oats, brown sugar, cinnamon and nutmeg in a small mixing bowl. Cut in shortening using a paddle attachment or a pastry cutter. After the mixture becomes crumbly and the shortening is well dispersed, remove 1 cup of the mixture and set aside. Add baking powder, baking soda and salt. Briefly stir or pulse to combine.

In a liquid measuring cup measure apple juice, soymilk and vanilla extract and stir together. Stir liquid mixture into the crumb mixture until just combined. Scrape down sides of bowl if necessary. Fold in the fruit and place batter into a greased 9 by 13 inch baking pan. After evenly spreading into the pan, sprinkle the remaining cup of crumb mixture over the top. Bake for 17-20 minutes.

Yes, the names are quite silly, but everybody loves them. When I first started at Bob’s Red Mill, I giggled at the cleverly named, donut-shaped biscuit I covered in cinnamon and sugar every morning. When I saw how well they sold and the fact that Bob loved them, I smirked and tried one. After a taste, I decided to make this treat available to my wheat free friends, as well.

Now you can find Wheat-Free Bisnuts in the case every Friday and a treat similar to the Bisnut, a Cakenut! These familiar circular shaped moist little cakes are often topped with powdered sugar or a vanilla glaze. The Wheat-Free Vanilla Cakenuts are made every Wednesday. If you have tried these and enjoyed them…here is the recipe.

Wheat-Free Vanilla Cakenuts

• 1 pkg. Bob’s Red Mill Gluten Free Vanilla Cake Mix
• ½ cup safflower oil
• ½ cup water
• 3 eggs

Preheat oven to 350°F. Follow the instructions on the package of cake mix to prepare the batter. Spray donut pans thoroughly and fill half-way with cake mix. Bake for 12-15 minutes. Once cool, remove cakenuts from the pan and decorate as you wish. This vanilla glaze is quite delicious and super easy.

Vanilla Glaze

• 1 cup powdered sugar
• 1/2 teaspoon gluten free vanilla extract
• 2 Tablespoon water

Whisk together until consistent. Drizzle over cooled cakenuts.

My favorite thing to do with a Bisnut is dunk it in my coffee. The cinnamon sugar exterior adds sweetness to your coffee and creates a lightly coffee-flavored biscuit. The Bisnuts found daily in the main cases are made from our scratch biscuit dough pressed into a donut pan, then sprayed with water and tossed in cinnamon sugar. The Wheat-Free Bisnuts use our  Gluten Free Biscuit and Baking Mix (made vegan), then pressed into a donut pan and tossed in cinnamon sugar. You can find donut pans in the Whole Grain Store for $11.19. There are adorable mini donut pans available too.

In the bakery we have had fun experimenting with many batters and dough in these pans. Here’s an idea, next time you make muffins,  fill sprayed donut pans  instead of muffin pans. Impress guests with dips and drizzles of glaze or maybe a sprinkle of powdered sugar. Try Bob’s Red Mill Spiced Apple Muffin Mix with a bit of powdered sugar and cinnamon dusted on top. Sure to impress! Happy Baking!

Earlier this year, we introduced Gluten Free Quick Rolled Oats and Gluten Free Oat Flour to our gluten free product line. At that time, many of our recipes were labeled as wheat free, because they called for conventional oat flour (which is in contact with gluten and other allergens). Now that we have a gluten free option, these recipes have switched to the gluten free category of our recipe database.

We are so proud to offer a wide assortment of gluten free oat products and recipes using these products for your convenience. Here are some of our favorites, which we hope you will enjoy! Check out the recipes section of our website for even more!

 

Coconut Almond Oatmeal Cookies

Oatmeal Pancakes

Wheat Free Oatmeal Cake

Whole Grain Waffles

Almond Cookies

You know for certain that awareness of Celiac Disease and gluten intolerance is growing when you get the chance to attend an amazing event like the Suffolk County Celiacs Gluten Free Vendor Fair & Fundraiser in Hauppage, NY. This show is one of the oldest and best attended in the country, and continues to grow in popularity year after year. Bob’s Red Mill was there for our third show, and we brought a wide variety of our gluten free products to display. We also brought along an entire palette of Gluten Free Vanilla Cake Mix and Gluten Free Pizza Crust Mix so that we could hand out free full sized samples to every visitor to our booth.

Many people who stopped by during the weekend wanted to know where they could find our newest oat products and other hard to find ingredients. Luckily Peter Kochanowski, one of our east coast sales representatives, was on hand all weekend to answer all lots of questions about which stores in the area usually sell which types of products. It’s not often that you get the chance to talk to someone with an encyclopedic knowledge of most of the stores and products in your area.

Through out both days, Cassidy and I answered questions about everything from how we make and source our products, to how to use some popular ingredient substitutions. We made sure to let everyone who talked to us know that one of the things that really sets us apart as a company is our amazing Customer Support Team. Many visitors were astounded to discover they had someone they could call with questions about how to use our products. It’s hard to overstate how relieved the newly diagnosed, and the parents of newly diagnosed children, were to know that they had someone that they could call when they got stuck trying to prepare a recipe.

Of course, as the knowledge of how to eat with dietary restrictions grows, so do the number of new products to try. We were particularly amazed by how many prepared foods makers stopped by to ask us about buying in bulk because they have developed tasty new products based on our wide variety of products. As the world of gluten free ready to eat foods and restaurant options continues to grow, it’s nice to be able to let food service entrepreneurs know that we have an amazing specialist like Tim Steiner on hand that they can contact to get the ingredients that they need to keep their businesses growing.

We are always happy when people stopped by to tell us that our products are the very best they’ve tried. It’s always great to see people point us out to their friends while they’re walking towards our booth and say “They’re the best!” or “This is my favorite stuff!” It was even better to be able to send everyone off with some free products to try out in the comfort of their own kitchens.

If you haven’t visited Gluten Free Registry.com before, now is the perfect time to check out the great resources available through their site. Not only can you find gluten free friendly restaurants all over the country, you can also find information on gluten free brands, new products and support groups for everything related to the gluten free diet.

We thought the site was pretty special and partnered with them to host a restaurant recipe contest. This contest is a little different, as it required participating restaurants to create a gluten free menu item using Bob’s Red Mill products and offer that item or dish for a month. The contest is in full swing. We have 10 restaurants participating and the dishes they’ve created are drool-worthy to say the least. Here’s where it gets really exciting, each restaurant was required to submit a photo and their recipe for the contest.

With only 10 restaurants, it’s not too likely that you’ll find one in your area to visit during the contest period, but you can help us pick the winner. Head on over to GlutenFreeRegistry.com and vote! You can vote once a day for your favorite dish and get some of the great recipes that have been submitted. Voting closes on August 14th.

If you forget to snag one of the lovely recipes, we’ll be putting them all on our website when the contest ends.

This weekend finally started to reflect the calendar here in Portland. The sun was shining, the air lightly breezy and the strawberries abundantly overflowing their bins at every farmer’s market (I even found a few in my own homely patch).

Who could resist the beautiful red ripeness of the strawberries? Not I, for one. Into my basket went the strawberries and some beautiful Bing cherries (the real reason I stopped at the market). Upon returning home, I was greeted by two pints of freshly picked raspberries from my husband’s nursery. I love fruit, but now I had a slight dilemma- how could we eat all of these berries before they spoiled? That’s a lot of berries and they only last a day or two. Hello, shortcake! Well, actually, I picked this great lemon pound cake recipe from our Baking Book. It was easy (oh so easy) and went perfectly with strawberries and raspberries. We topped it off with a little whip cream and enjoyed our refreshing dessert.

Lemon Pound Cake

• 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

Make sure all of your ingredients are at room temperature.

Preheat oven to 400°F and grease a 8 x 4-inch loaf pan or line it with parchment paper.

In a large bowl, sift the flours, baking powder and salt.

Combine well (but do not beat) the eggs with the sugar, vanilla and zest in a large bowl. Gently add the flour mixture to blend and then stir in the butter and sour cream.

Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a crust forms on the top. 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. 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.