Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

Haroset

by Sarah House in Recipes

Some of my favorite things about food are the history and traditions that lead to the creation and preservation of so many dishes.  Many iconic foods stem from religion and the Jewish faith has many traditional dishes, each with massive significance to the culture.  Passover is one of the largest Jewish celebrations and food plays a central role.

The Passover Seder table includes several foods of import.  To name just a few:  bitter herbs to symbolize the bitterness of slavery, unleavened matzah as “poor man’s bread”, salt water for tears shed, and haroset (or charoset) to represent the mortar used by Jewish slaves in their work.  Haroset is a sweet paste of fruits and nuts eaten with bitter herbs on matzah.

Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

While all haroset contains fruits and nuts, the types of fruits and nuts often differs according to the cook’s location.  Europeans often use items like apples and walnuts while those in the Middle East incorporate local fruits like figs and dates.  With local variations in mind, I set out to create a haroset that was both traditional, encompassing, and includes some local Oregon fare.

I wanted to include some fruits and nuts often found in traditional haroset recipes.  Middle Eastern flavors are some of my favorites so I chose chopped walnuts, dried dates and figs, and (a personal favorite) pomegranate molasses.  Pomegranate molasses is made from the juice of pomegranates, sweetened and reduced into a thick syrup.  It’s sweet, it’s tangy, it’s perfect.

Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

Many traditional haroset ingredients are native to Oregon.  Oregon is known for its grapes and wine.  Raisins impart sweetness while wine adds great depth of flavor and just the right amount of liquid to plump and infuse the dried fruits.  Mount Hood is ideal tree fruit country and our apples reach grocers around the US.  Pumpkins are a successful Oregon crop and hazelnut orchards (real Oregonians call them filberts, FYI) are all over the Willamette Valley!

A bit of chopping and a 15 minute steep is all it takes to whip up a batch of haroset.  If you won’t find yourself around a Seder table this year, there’s no reason not to make a batch, anyway.  The fruit and nut blend works the meal, from an accompaniment to grilled meat or roasted root veggies, to a simple tart filling or topped with vanilla ice cream.  Or, like me, holding the fridge door open, eating right out of the container.

Get the recipe for Haroset at BobsRedMill.com

About The Author
Sarah House Google: Sarah House
Share this article:
Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

by Sarena Shasteen in Gluten Free, Recipes

I am in the midst of working on a recipe that I’m not quite ready to share yet. I’m excited about it, but I really want to work on it just a little longer. So, while I’m working on that one, I figured I would share an oldie, but goody, I have that never fails me. This is a recipe that I used to make in our gluten filled days and so I decided to try it out with Bob’s Red Mill Gluten Free 1 to 1 Flour. Just like promised, the flour was a perfect substitute for our gluten filled favorites!

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

These honey cookies are my go-to spring time cookie. There is a little farmer’s market that opens up in the spring that my husband and I go to frequently. Every year, the first thing we always buy is local honey from one of the farmers. I love that using different types of honey changes the flavor of these cookies. This recipe is a great base cookie, too, for adding different fillings such as honey sweetened cream cheese or ice cream for a warm weather treat. The cookie is crispy on the outside with a chewy center. They transport well, which makes them a great gift to share when you go to a neighbor’s house for a barbecue. Also, it’s likely you already have all the ingredients in your house so that makes them easy to make last minute. Seriously, make these! I promise you won’t be disappointed.

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

makes 30 cookies

Preheat the oven to 375°. Line a cookie sheet with parchment paper.

In a large mixing bowl, combine the olive oil, sugar and honey. Mix until combined. Next add the egg and vanilla to the oil  mixture. Mix until thoroughly combined and the sugar is dissolved. This will take about 3 to 4 minutes. In a separate bowl, blend the flour through salt together with a fork to insure there are no lumps. Add the flour mixture to the wet mixture and mix just until combined.

Shape 1 tablespoon of cookie dough into a ball and roll it in the turbinado sugar. Place 2 ½ inches apart on a parchment lined cookie sheet and bake for 8 minutes. They should be nicely browned around the edges, crackly and golden. Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to cool completely.

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

Gluten and Dairy Free Oatmeal Cream Pies

by Sarena Shasteen in Gluten Free, Recipes

Have you ever read the ingredient list of some of your favorite childhood treats? Honestly, it can be quite horrifying and I’m sometimes thankful that we can’t eat these things because it forces me to come up with my own versions using real food. I will admit that these childhood memories of our favorite delectable treats can be extraordinarily hard to recreate. Let’s just say that a box of oatmeal cream pies may have been purchased, sniffed and squeezed to get as close as we could to the real deal without actually eating any of them.

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

To say this has been a labor of love would be a massive understatement. After five attempts, 10 sticks of butter and more cups of sugar than I care to admit, I have come up with my best version of the classic oatmeal cream pie. Sadly for the boys’ friends at school, the trials are over in this recipe development adventure down memory lane. I have had an army of gluten eating taste testers giving me feedback on every batch of cookie I made. The great thing in developing so many batches of cookies, there wasn’t a bad cookie among them. Every batch was a keeper recipe, though the last one was the one we all decided was the closest. Thank goodness because I am so ready to bake something different!

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. While the ingredient list is long, they are easy to make and worth the few extra minutes in the kitchen. These are better the next day so the filling has time to soften up the cookies and it allows the flavors to really come together. Seeing how overjoyed my guys were eating these made me so incredibly happy! I hope your family enjoys these as much as we do!

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

Gluten and Dairy Free Oatmeal Cream Pies

makes about 25 sandwich cookies

  • 1-3/4 cup Bob’s Red Mill Gluten Free 1 – 1 Flour
  • 1 cup Bob’s Red Mill Gluten Free Quick Oatmeal, processed slightly to make a coarse meal
  • 3 Tbsp Cornstarch
  • 1-1/2 tsp Baking Powder
  • 1 tsp Cocoa Powder
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/2 cup Butter or Stick Butter Alternative, melted
  • 1/4 cup Coconut Oil, melted
  • 1 cup Light Brown Sugar
  • 1/2 cup Sugar
  • 1/2 cup Raisins, processed to form a puree
  • 2 Tbsp Molasses
  • 2 Eggs
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Vanilla

Cream Filling

Preheat oven to 350°. Line baking sheet with parchment paper.

In a bowl, combine the flour through cinnamon. Stir and set aside.

In the bowl of a stand mixer, combine the butter, coconut oil, both sugars, raisin puree and molasses. Mix until well combined. Next add the eggs, vinegar and vanilla to the sugar mixture. After blended well, add the flour mixture to the mixer and mix just until everything is combined. Using a medium cookie scoop (about 2 Tbsp worth), scoop cookie dough onto the parchment lined baking sheet. I could fit 8 on a pan. Make sure you have enough space between the cookies as they do spread to a flat cookie. Bake 13 minutes. Watch them because they need to be soft baked. Allow to cool on the baking sheet while the next batch bakes and then transfer to a wire rack to cool completely.

While the cookies are baking, combine the flour and milk for the frosting in a pot. Heat over medium heat stirring constantly and allow to thicken. The mixture cooks in about 5 to 10 minutes to form a thick paste. Allow this mixture to cool completely. In your stand mixer, combine the butter and sugar; whip until light and fluffy. Next add the flour mixture, marshmallow fluff and vanilla to the butter mixture. Whip until well combined and fluffy. Frost cooled cookies and sandwich together to form the cream pies. Store in an airtight container.

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters!  // vegan, gluten free, no sugar

Nutritional Boosters to Make Your Day {Giveaway}

by Cassidy Stockton in Contests

January is a time to get things done. We’ve been lounging and celebrating and indulging from Halloween to New Year’s Day and it’s time to switch gears. There are no shortage of experts lined up to tell us how to eat better, live better, be healthier and more active in 2016. I find that incredibly overwhelming. Who do I listen to? How do I know what is “right”? Unfortunately, I don’t have an answer for you, but I am happy to share a whole line of products that Bob’s Red Mill is offering that can fit any type of diet- even the “do nothing” approach.

Bob's Red Mill Pea Protein Powder is made from raw yellow peas. The protein is isolated from the peas using a low-heat, water based process. Unlike many other pea protein powders, there are no chemical solvents used to make Bob’s Red Mill Pea Protein Powder. Add pea protein powder to smoothies for a plant-based protein boost.

We have long offered plain, no frills protein powders. They’re perfect for people who really want something simple. Each of these protein powders are made from wholesome sources and are simple, single ingredient protein options- whey, soy, hemp and {new!} pea protein powder.

Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters! // vegan, gluten free, no sugar
In addition to these base protein options, we have a slew of single-ingredient items that pair well with protein powders- from flax, chia and hemp seeds to our newest addition, psyllium fiber powder. Use these ingredients to increase fiber in your shakes and smoothies. Flax, chia and psyllium are all wonderful choices for vegan and gluten free baking, as well.

Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters! // vegan, gluten free, no sugar

If you’re really just not sure and want something easy and, more importantly, delicious, our new Nutritional Boosters are just the ticket. Available in three flavored varieties- chocolate, vanilla and chai (not chia), these products are essentially shake mixes. I prefer them mixed with milk, but you can drink them with water. They use pea protein as a base with inulin (chicory root fiber), chia seeds and probiotics, and are sweetened with monk fruit. The natural flavors used are sweet enough to drink with water, but not so sweet that they can’t be combined with fruit. The kicker? They’re vegan and gluten free! Each blend provides about 20g of protein and between 10-12g of fiber. Full nutritional facts and ingredient lists can be found here.

Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters! // vegan, gluten free, no sugar

If something flavored isn’t up your alley and you only want to buy one product, our Protein + Fiber Nutritional Booster is just the thing for you. Made with a blend of pea protein, inulin (chicory root fiber), probiotics, chia seed and psyllium, this blend has no flavors, no sweetener and is ready to be combined with your favorite smoothie mix-ins.

We love all of our new products and we’re so excited to share them with you. Here are some of the most frequently asked questions about these products that we’re hearing from you.

Are these products vegan? Yes, all of the products listed above are considered vegan.

Are these products gluten free? Yes, the four new nutritional boosters, as well as psyllium powder, soy protein powder and pea protein powder are all gluten free.

Where can I get these? The four nutritional boosters, pea protein powder and psyllium powder are very new to our line. That means you probably won’t see them at stores yet. Putting in a product request with your store is the best way to get these items stocked. Until they appear at stores, which should be anytime now, our website is the only place to get them.

{Giveaway}

We think our new products are very exciting and want to give you a chance to try them for yourself. I have five sets of protein boosters to give away to lucky winners. Each set will contain one package each- Vanilla Protein Powder, Chocolate Protein Powder, Chai Protein Powder and Protein + Fiber Nutritional Booster and a Bob’s Red Mill blender bottle (retail value of $125). I will select five winners at random from all who enter using the app below by 11:59 pm on 01/18/16. Contest is open to US and Canada residents only.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

by Cassidy Stockton in Recipes

It’s January 4th. Did you make a resolution a few days ago to eat better or healthier or try to lose some weight? You don’t have to be shy, the New York Times reports that about 40-50% of Americans make a resolution and the number one resolution is related to health and weight loss. It makes sense, really. We just spent the last two months from Halloween to New Year’s Day indulging in sweets and decadent foods, it’s only natural that we want to bounce back. I don’t know about you, but my body is positively screaming for something nutritious by the time Christmas has wrapped.

This recipe is a perfect way to fuel your body and keep those healthy resolutions. Baked oatmeal is easy to make and can be adapted to suit many different tastes and dietary needs. You can reduce the sugar in this recipe or replace it with your favorite sweetener to make it a touch healthier. Add flaxseed meal to boost the fiber and try mixing it up with different fruits and nuts. Need it to be gluten free? Simply swap out the old fashioned oats for our gluten free tested version and make sure to read the label on your vanilla. Need it to be free from dairy? Use your favorite non-dairy butter replacement or try it with coconut oil. Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

Servings: 8

Prep Time: 15 minutes | Cook Time: 40 – 50 minutes | Passive Time: 5 minutes

Ingredients

  • 2 cup Old Fashioned Rolled Oats
  • 1 tsp  Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp  ground Cinnamon
  • 1/4 tsp ground Ginger
  • 1/4 tsp ground Nutmeg
  • 3 cups Water or Milk, Pear Juice, or Apple Juice
  • 2  Eggs
  • 1/2 cup Brown Sugar
  • 1/4 cup Butter melted and cooled
  • 1 tsp Vanilla Extract
  • 2 cup chopped fresh Pears (about 2 whole)

Instructions

Preheat oven to 350°F. Butter a 9×9-inch baking dish and set aside.

In a small bowl, combine rolled oats, baking powder, salt, and spices. Set aside.

In a large bowl, whisk together water (or milk or juice), eggs, brown sugar, melted and cooled butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.

Transfer mixture to the prepared baking dish and bake until set, about 40 – 50 minutes. Let cool about 5 minutes before serving.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

Good, to Go: Meet Our NEW Oatmeal Cups! {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Have you heard? We now have oatmeal cups! These new cups are nutritious, delicious and oh-so-easy to prepare. Made with a blend of three (yep, THREE) types of whole grain oats, this is not the instant oatmeal you find in so many of the cups available. We’ve blended our gluten free quick oats with our gluten free Scottish oatmeal and gluten free old fashioned rolled oats to create an oatmeal cup that has a bit of bite and texture to it. Then, we’ve added flax and chia seeds to boost the nutrition and topped the whole thing off with a dash of salt.

These are beyond easy to prepare- just a quick minute in the microwave or simply add hot water and let sit for a few minutes. Either option yields a hot, nutritious breakfast in just three minutes. It’s a little embarrassing how quickly everyone at our office has adopted these as their go-to breakfast choice.

New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

We have options for everyone! Want something sweet and reminiscent of childhood? Try either our Maple Brown Sugar or Apple Cinnamon. Want something a bit more sophisticated, try the Blueberry Hazelnut with real dried blueberries and crunchy hazelnuts. Looking for something simple with no sweeteners? Hello, Classic– no sugar, no flavors, just plain oats, flax, chia and salt.

I know some of you are thinking, “Ugh. Why do you market them as gluten free? Oats don’t even have gluten.” Here’s the deal. Yes, oats are inherently gluten free, but most oats are cross contaminated with wheat during the growing process. For our celiac friends, we source high quality gluten free oats to ensure that they can enjoy these cups just like everyone else. You don’t need to be gluten free to enjoy these– there’s nothing missing or removed, we just made sure that there wasn’t anything extra (gluten) added to the mix. To learn more about oats and gluten, check out this post.

New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

Now for the really exciting part! We want to give away 10 20 sets of these cups to our readers. Each set will have one of each flavor cup included in the box. To enter, we’re going to make it so easy for you today, simply tell us which of these four flavors you’re most excited to try in the comments. We’ll pick 10 winners from all who enter by 11:59 pm on 10/30/15.

10/23/15: UPDATE: Because we’ve already received so many entries and it’s only day one, we’re going to give away 20 sets of these cups.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet and Tuna Salad

by Cassidy Stockton in Recipes

Now that summer is officially here, it’s time to break out the cool summer salads to help beat the heat. This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won’t weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich.

Flageolet beans are a creamy, pale green bean common in French cuisine that we particularly love for salads like this. Save time making this dish by using a pressure cooker to cook the flageolet beans or cook them a few days ahead and assemble the salad when ready to serve. If you can’t find flageolet beans, you can substitute great northern beans in this recipe.

Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet & Tuna Salad

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  60 – 90 minutes

Yield: 4 – 8 servings

  • 1 cup Bob’s Red Mill Flageolet Beans
  • 4 cups Water
  • 12 oz canned Tuna, drained
  • 4 oz fresh Arugula
  • 1 cup thinly sliced Red Onion (about ½ medium)
  • 1 Tbsp Capers, rinsed
  • 2 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 tsp ground Black Pepper
  • ¾ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Flageolet Beans.  Combine with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Step 2

Drain and rinse cooked beans.  Let cool while other ingredients are prepared.

Step 3

In a large bowl, combine tuna, arugula, red onion, capers, oil, vinegar, salt and pepper; mix well.

Step 4

Add drained and cooled beans and toss to combine.  Serve immediately or chilled.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Easy, gluten free, dairy free Sausage Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

Gluten Free Sausage Ball Waffles

by Sarena Shasteen in Gluten Free, Recipes

Happy Father’s Day to all the dads out there! My hope is that you are all enjoying a special day with your loved ones. Father’s day weekend is traditionally a travel weekend for us. My husband is an illustrator and there is a convention he goes to every year that falls on Father’s Day weekend.  So, today I’m sharing the top request from the father in our house for Father’s Day…sausage balls (pictured below). I know, I know, these are typically served during the holiday season. However, in our house, these are prepared anytime my husband chooses for me to make a “treat” for him or when we travel so he has fuel for the trip.

Easy, gluten free, dairy free Sausage Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

I actually really enjoy making sausage balls for my husband, but shhhhh, don’t tell him. It’s a fun game I play with teasing him about how time consuming they are to make. They are, in fact, really easy to make and, while I’ve used a lot of different flours in this recipe, I love using Bob’s Red Mill Garbanzo Bean Flour in them. I’m always on a mission to make things healthier for my guys, so I decided to use a protein based flour as my binder in these tasty little gems. I also use a local sausage without any fillers to ensure the quality of the final product.

Since my husband’s favorite part is the crunchy exterior I did things a little differently for his special treat this time. I cooked some in my waffle iron! To complete the meal, I served them with a couple of over easy eggs along with a side of sliced cucumber and tomatoes . He LOVED them! Quote from my husband, “The best part about the sausage ball is the crispy outside. The waffle sausage ball is all crispy outside!” He really did love the extra crunch the waffle iron gave them.

I’m sharing both versions today so you can choose how you want to make these, but for a fun change, I hope you try them in the waffle iron. Enjoy these my friends!

Easy, gluten free, dairy free Sausage WAFFLE Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

Gluten Free Sausage Ball Waffles

(makes about 20 waffles or 60 sausage balls)

Preheat your waffle iron.

Mix all the ingredients together in a large bowl. I use my stand mixer with the paddle attachment. Coat the waffle iron with an oil of your choice before scooping about 1/4 cup of the dough into the preheated waffle iron. Cook according to your waffle iron specifications. Mine has a green light that comes on to tell me when it’s ready.

To make sausage balls, I use a 2 Tbsp cookie scoop. Place the dough about an inch apart on a parchment lined baking sheet. Bake at 375°F in a preheated oven for 25-30 minutes. (for crispy).

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Tapioca Flour/Starch

by Cassidy Stockton in Gluten Free, What is it? Wednesday

Our topic this week for What is it? Wednesday is Tapioca Flour. This ingredient is a tricky one to understand and there is a lot of confusing information about it online. We’re going to do our best to clear it up, but if we missed something or you still have burning questions, please leave them in the comments and we’ll get you an answer.

What is Tapioca Flour? Tapioca flour is made from the crushed pulp of the Cassava root (pictured below), a woody shrub native to South America and the Carribean. Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking. It is most often used in the Brazilian treat Pão de Queijo (pictured below), a light, puffy cheese roll. Tapioca flour is becoming increasingly common in paleo diet recipes, as well.

What is it? Wednesday: Tapioca Flour. We explore this gluten free, paleo-friendly, vegan ingredient and sort out tapioca starch v tapioca flour. | Bob's Red Mill

Why is Tapioca Flour sometimes called Tapioca Starch and is there a difference between the two? There are quite a variety of different tapioca products on the market. Our tapioca flour is the same thing as tapioca starch, however you need to be aware that there is a third choice called tapioca flour/starch often found in stores that cater to a Caribbean and South American clientele. This type of flour/starch is typically sold as Cassava Flour, but it will not work the same as our tapioca flour. To best avoid confusion, if you need to use an ingredient for gluten free baking, we recommend sticking with something that is clearly marked as tapioca starch or tapioca flour and steering clear of Cassava Flour.

What about Modified Tapioca Starch? This is an entirely different ballgame of starch. Modified starch works well in gluten free baking, but it is not the same thing as our tapioca flour and they cannot be used interchangeably. Expandex produces this type of modified starch.

How is Tapioca Flour made? Essentially, cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily starch and water. The starch is then dried. We  recognize the hazards of under-processed cassava root and our product has been processed in an appropriate manner to make the product harmless.

Is Bob’s Red Mill Tapioca Flour gluten free? Yes, tapioca flour is naturally free from gluten. At Bob’s Red Mill we take it a step further by producing it in our gluten free facility and batch testing it for gluten in our quality control laboratory.

Is Bob’s Red Mill Tapioca Flour organic? No, our tapioca flour is not certified organic.

Is Bob’s Red Mill Tapioca Flour vegan? Yes, our tapioca flour is suitable for a vegan diet.

Is Bob’s Red Mill Tapioca Flour sulfite-free? Yes, our tapioca flour is sulfite-free.

Is Bob’s Red Mill Tapioca Flour pregelatinized and what does that even mean? No, our tapioca flour is not pregelatinized. Pregelatinized means that the starch has been cooked and dried, making it ideal for quick thickening. This process is used for things like tapioca pearls to create instant puddings, salad dressings, pie fillings, etc. Grinding tapioca pearls will not produce tapioca flour, however, you can replace instant tapioca pearls with tapioca flour. If you need tips for doing so, see below.

Why would you use Tapioca Flour? Tapioca flour is a wonderful thickener that is superior to Arrowroot Starch and Potato Starch. It provides a crispy crust and chewy texture in gluten free baked goods. Some people choose tapioca because they cannot eat corn or potatoes for health reasons and tapioca flour is a wonderful alternative.

Tips for using tapioca flour to replace other ingredients: 

  • Tapioca Flour for Cornstarch in baking: Replace 1 Tbsp Cornstarch with 2 Tbsp Tapioca Flour
  • Tapioca Flour for All Purpose Flour in thickening: Replace 1 for 1
  • Tapioca Flour for Instant Tapioca Pearls: For every 1 Tbsp of quick-cooking tapioca pearls use 1 ½ Tbsp of tapioca flour.  Mix the tapioca flour with any dry sugar in an uncooked pie filling or make a slurry with a small amount of the liquid before heating in a pre-cooked pie filling then slowly add the slurry back into the pie filling and continue to cook the filling at a simmer for 5 – 10 minutes or until the cloudiness from the tapioca flour has turned transparent.

Our favorite recipes using Tapioca Flour:

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: