Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

{Meatless Monday} Mediterranean Farro Salad + Giveaway

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

If you’ve been following along, you know that we’re big fans of California Olive Ranch Olive Oil around here. Their olive oil is our go-to for baking, cooking and drizzling. Grown, harvested and pressed in California, this olive oil is the real deal. Naturally, it pairs perfectly with our whole grains, beans and flours. Heart healthy whole grains and olive oil are pretty much a match made in heaven.

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

We’ve partnered with California Olive Ranch to bring you a fun giveaway and there are two ways you can win- visit our Facebook page and enter on the giveaway post or visit the California Olive Ranch Facebook page and enter on their post, AND, you can absolutely do both! Prize set includes two packages of our Organic Farro and 1 bottle of Everyday Olive Oil. One winner will be selected for each page at random. We know that some of you aren’t on Facebook, but rest assured, we’ll have another great giveaway coming soon!  

This recipe is a stunning way to enjoy the fresh flavor of California Olive Ranch oil. The light flavors are perfect for the upcoming 4th of July holiday, as a dinner for Meatless Monday, or packing into containers for classy sack lunches all week. Serve this will pita bread, hummus, olives and crumbled feta cheese for a light Mediterranean meal and celebrate summer now that it’s finally here.

Gluten free? You can make this dish with quinoa, sorghum or brown rice. 

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

Mediterranean Farro Salad

  • 2 cups cooked and cooled Farro
  • 1 cup cubed Eggplant, fresh or fried*
  • ½ cup diced Red Onion
  • 1 cup seeded and diced Tomatoes
  • 1 ½ cups seeded and diced Cucumber
  • ¼ cup Lemon Juice
  • 2 Tbsp Everday Olive Oil
  • ½ cup chopped Parsley
  • ¼ cup chopped Mint
  • ¼ cup chopped Dill

In a large bowl, toss farro with vegetables, lemon juice, olive oil and herbs.

Serve chilled or at room temperature.

Makes 6 servings.

*To make fried eggplant cubes: Cut eggplant into ½-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry. Heat ½ inch of oil over medium-high heat in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.

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Cassidy Stockton Google: Cassidy Stockton
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With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

NEW Gluten Free Muffin Mix {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Muffins. They seem like a pretty basic baking endeavor, right? Flour, sugar, eggs, oil, salt, leavening, what more do you need? If you’re gluten free, a whole lot more! In addition to the above ingredients, you typically need a combination of flours and starches, some kind of additional binder (xanthan gum, psyllium, etc) and a sense of adventure, a willingness to try and try again until you get it perfect.

If you’ve ever made a chewy, dense muffin, you know that muffins are not really as simple as they appear. There is a technique to a light, fluffy muffin. Conventional muffins really do need to be ‘mixed until just combined’. Too much mixing and you get a dense muffin, as mixing activates the gluten. Thankfully, gluten free muffins are not as prone to this pitfall. You would think this makes them more likely to succeed, but, as with any gluten free baked good, that is simply not the case.

With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

Gluten free muffins can range from under cooked, gooey batter blobs to hard-as-a-rock hockey pucks. This can be attributed to any number of things, poor flour/starch combinations, too much xanthan gum, too little leavening, etc. Thankfully, our test kitchen has just the solution.

Introducing our NEW Gluten Free Muffin Mix! With the perfect blend of flours and starches, this mix bakes up perfect muffins every time. Our Gluten Free Muffin Mix is easy to make and easy to customize! With no flavorings beyond a light vanilla flavor, you can add anything you like to this mix- blueberries, chocolate chips, dried cherries, chopped nuts, the possibilities are endless!

With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free


We have been baking batch after batch of these to make sure they are truly as easy and tasty as we want and, no joke, Bob proclaimed them, “The best muffin [he’s] ever tasted.” He didn’t even know they were gluten free. That’s how we do things around here with gluten free taste testing, we conveniently forget to tell anyone they’re gluten free and the feedback is priceless. Sometimes, it’s obvious, but with these muffins, no one guessed they were gluten free.

We are so excited about this new product (which should be in your stores by the fall), we’re giving away a full case (4 bags!) to 10 lucky winners! To enter, simply tell us in the comments: What muffin flavor would you make first? We’ll pick 10 winners at random from all who enter by 11:59 pm on 6/14/15. If you just can’t wait and must have this product for yourself, visit to order a bag. Otherwise, this product should be in your local stores in the fall.

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Cassidy Stockton Google: Cassidy Stockton
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Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls (GF) {Giveaway}

by Cassidy Stockton in Featured Articles

Bread & Butter is the third book from renowned gluten free, vegan baker Erin McKenna of Erin McKenna’s Bakery (formerly Babycakes NYC). This book is exactly what you’d expect from Erin McKenna- beautiful recipes with fun, bright photography. Bread & Butter is a full course of gluten free bread baking with a side of pastries. Basic breads like “rye” bread (say what??) and sandwich bread abound next to more unusual fare like these pull-apart rolls and spicy vegetable cornbread. There are so many awesome recipes in this book, we can’t begin to name them all.

Bread & Butter by Erin McKenna | Bob's Red Mill  @bobsredmill

We see a lot of cookbooks around here and what we like about this book is that it’s relatively small, so you’re not thumbing through 500 recipes, and it’s full of rather unique recipes. Plus, we know from personal experience that Erin’s recipes are reliable and delicious. We absolutely adore Erin’s writing style and her easy-to-follow recipes. Bonus: all of the recipes are vegan, making this ideal for anyone with both gluten and dairy restrictions.

Random House has generously offered us three copies of Bread & Butter to giveaway. We’ll pair each copy with a bag of our gluten free oat flour, cornmeal, potato starch and xanthan gum so you can get started baking right away. To enter, follow the prompts at the bottom of this post. We’ll select three winners at random from all who enter by 11:59 pm on 3/29/15. If you just can’t wait, look for this book at your favorite local bookseller.

Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls

Makes 12 rolls

  • ¼ cup (33 g) cornmeal, for the baking
  • 1½ cups (339 g) warm rice milk (about 100°F)
  • 3 tablespoons (66 g) agave nectar
  • 2½ teaspoons active dry yeast
  • ¹⁄³ cup (70 g) melted unscented coconut oil
  • ½ cup (165 g) canned sweet potato puree (at room temperature)
  • 3 cups (300 g) gluten-free oat flour
  • ½ cup (96 g) potato starch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons xanthan gum
  • 2 teaspoons salt
  • ¹⁄³ cup (9 g) sage leaves, chopped

Line a baking sheet with parchment paper, dust with cornmeal, and set aside.

In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.

In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.

Using a ½-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than ½ inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.

Preheat the oven to 400°F.

Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.

Recipe from Bread & Butter (c) 2015 Erin McKenna

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Cassidy Stockton Google: Cassidy Stockton
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Irish Soda Bread

Irish Soda Bread {Giveaway}

by Cassidy Stockton in Contests

At our house, we don’t need an extra excuse to indulge in Irish Soda Bread. As it stands, it’s all we can do to not eat the whole loaf in one day. Our Irish Soda Bread Mix was one of the first products I fell in love with when I began working at Bob’s Red Mill over ten years ago.

Traditional soda bread was made using flour, baking soda, salt and buttermilk; simple ingredients available to most families during the mid-1800s. Sodium Bicarbonate (baking soda) was introduced to Ireland around 1840 and became popular for its reliability in leavening and affordability. According to Rory O’Connell (via Epicurious), the introduction of baking soda allowed families to bake bread without an oven, something which many families simply did not have. Soda bread could bake in a covered cast iron pot set directly on the coals of a fire. Soda was not perishable like yeast and it was very affordable for the average family. Most farms would have been making their own butter (of which buttermilk is a byproduct) and growing wheat to feed their families. Soda bread allowed them to bake bread using the simple ingredients readily available in their lives.

Irish Soda Bread | Bob's Red Mill

The Irish soda bread we see in bakeries across the United States is a far cry from the simple peasant bread of the 1850s. Raisins and other dried fruit would have been a luxury item, according to O’Connell, and added to breads during harvest as a treat for the men working in the fields. The most common soda bread was a whole meal (or brown) bread. This makes sense, white flour was simply not a common ingredient for most households and did not become readily available for consumption until the early 1900s.

There are many modern variations, but we prefer a classic loaf as epitomized in our Irish Soda Bread Mix. This bread is easy; it takes almost no time to throw together and yields a lovely loaf with little effort. The key to a nice loaf of soda bread is to handle the dough as little as possible. The more you handle the dough, the tougher the loaf will become. You can add raisins to our mix for a sweeter bread, as we did above, or leave them out. If you want a nice variation on Irish Soda Bread, we really like turning it into these biscuits.

Because we love our Irish Soda Bread Mix so much, we’d like to give away a package to five luck winners. We’ll select five winners at random from all who enter by 11:59 pm on 3/9/15. To enter, simply comment below and answer this question- raisins or no raisins? 

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Cassidy Stockton Google: Cassidy Stockton
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Baguette F

Gluten-Free Baguette {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

I bet you’re probably beginning to think I love all cookbooks. Rest assured, that’s not the case. If I don’t think it has some merit, we’re definitely not wasting our time talking about it here. I’ve been excited about a lot of gluten free cookbooks this year because so many of them are making waves with gluten free ingredients by using techniques and ingredient combinations that are new and innovative.

GF Artisan Bread in Five

Gluten-Free Artisan Bread in Five Minutes a Day from Jeff Hertzberg and Zoë François is a game-changer for a few noteworthy reasons.

1. It is built on the principal of the famous no-knead bread recipe. It works well with gluten and it works superbly for gluten free bread. After all, gluten free bread does not really need to be kneaded at all. It really just needs to be mixed. Kneading activates gluten. When you don’t have gluten, you don’t need to knead. (Yep, ridiculously pleased with myself for that little gem.)

2. The book features two basic flour blends– all purpose and whole grain- and uses them for everything under the sun- from crusty baguettes to gooey monkey bread to ciabatta to chocolate ganache filled brioche. All that from one flour blend!

3. The trickiest ingredient is ground pysllium husk and that is becoming increasingly easy to find and it’s optional!

4. This is a mix it and leave it method. You mix up your ingredients (no kneading!), let it rise and stick it in the fridge. On baking day, you take out a chunk, form a loaf and let it rise for an hour. Then, you bake. You have to admit, it’s much faster than traditional bread baking.

On top of this, I’ve been using one of their previous books, Healthy Bread in Five Minutes a Day, for years and it works. It’s reliable and always turns out wonderful breads. As due diligence to write this review (and an excuse to enjoy fresh baked bread), I had the test kitchen bake up a loaf of the classic boule. It was the best gluten free bread I have ever tried and I’ve tried a lot of less-than-stellar gluten free bread. I don’t need to be gluten free, but I figured I should taste this bread if I was going to try to sell you on the book. The loaf was crusty, had a lovely crumb and, above all, had a wonderfully wheat-like flavor.

Our friends Jeff and Zoë, and the folks at St Martin’s Press, have generously offered a copy of this book for three lucky winners. We will pair it with the winner’s choice of the ingredients to make the all purpose flour blend or the whole grain flour blend. To enter, simply comment on this post and tell us what type of artisan bread you miss the most since going gluten free. We’ll select three winner at random from all who enter by 11:59 pm on 11/24/14. If you can’t wait or want to give this as a gift (this would be an awesome gift for a gluten free loved one) you can buy it here: Amazon, Barnes and Noble, Indiebound, iBooks and Walmart. I’d bet that your favorite local book seller will also have a copy.

Gluten Free Baguette from Gluten Free Artisan Bread in Five Minutes a Day | Bob's Red Mill

Gluten-Free Baguette

Recipe adapted from Gluten-Free Artisan Bread in Five Minutes a Day and used with permission
©2014, Jeff Hertzberg and Zoë François

Makes eight ½-pound loaves. The recipe is easily doubled or halved.

This beautiful and crispy loaf is the symbol of France. Our gluten-free version is just as gorgeous and delicious.  We brush the top of the loaf with egg white wash to create a glossy crust, but in a pinch, water will do.


  • 6½ cups of Gluten-Free All-Purpose Flour (see
  • 1 tablespoon Granulated Yeast
  • 1-1½ tablespoons Kosher Salt
  • 2 tablespoons Sugar or Honey
  • 3¾ cups lukewarm Water (100°F or below)
  • Cornmeal or parchment paper, for the pizza peel
  • Egg White Wash (1 Egg White plus 1 tablespoon Water), for top of loaf
  1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.
  2. Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.
  3.  Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.
  4. The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  5. On baking day: Dust the surface of the dough with rice flour, pull off a ½ -pound (orange-size) piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper. Gently press and pat it into a log-shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.
  6. Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.
  7. Brush the top with egg white wash, and then slash, about ½-inch deep, with a wet serrated bread knife.
  8. Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.
  9. Allow to cool completely on a rack before eating.

The authors answer questions at, where you’ll also find recipes, photos, videos and instructional material.

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Cassidy Stockton Google: Cassidy Stockton
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Fenster - Pork Cutlets with Marsala Wine and Mushrooms on Soft Polenta F

100 Best QUICK Gluten-Free Recipes {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

Carol Fenster is at it again with her new book, 100 Best Quick Gluten-Free Recipes. It is probably not surprising that we adore Carol and all that she does, after all, she helped us develop many of our gluten free products and has helped shape our gluten free program at Bob’s Red Mill. Her newest book is delightful. It’s small, yet packs in 100 recipes that are quick (and easy) and gluten free, of course.

What I love about Carol’s book (and all of her books, for that matter) is that the recipes are gluten free without compromising flavor. You won’t miss the gluten in these recipes (I mean, just LOOK at that pizza!!). Carol covers all of the essential topics common to her books- which ingredients are best and how to shop for the gluten free ingredients she uses. She’s put together suggested menus and tips for how to store leftovers from each recipe. All of this, packed into a book you could throw in your purse. 100 Best Quick Gluten-Free Recipes is a perfect gift for the busy,  gluten-free jet-setter or the harried mom who just needs to get a quick, yet nutritious, meal on the table.

100 Best QUICK Gluten Free Recipes by Carol Fenster

Carol has generously offered us two copies of her book to giveaway to lucky readers. We’ll pair each book with the ingredients needed for Carol’s signature Sorghum Flour Blend (sorghum flour, potato starch, tapioca flour) and a package of our gluten free corn grits so you can make this stellar recipe right away. To enter, simply comment on this post and tell us your go-to quick, gluten free meal. We’ll pick two winners at random from all who enter by 11:59 pm on 11/20/14.

Pork Cutlets with Marsala Wine and Mushrooms on Soft Polenta by Carol Fenster | Bob's Red Mill gluten free

Pork Cutlets with Marsala Wine and Mushrooms on Soft Polenta

Makes 4 servings

Preparation time: 5 minutes | Cooking time: 12 to 15 minutes

Per serving: 475 calories; 24g protein; 15 g total fat; 8g fiber; 57g carbohydrates; 56mg cholesterol; 320mg sodium

Marsala wine, from the Sicilian city of the same name, is often used in Italian cooking. This classic dish is delicious served over soft polenta, with the pan juices drizzled on top. Serve it on weekdays when you’re pressed for time, but it’s also a wonderful weekend dish for guests.

  • 4 Pork Cutlets (4 ounces each)
  • ½ teaspoon Salt
  • ½ teaspoon freshly ground Black Pepper
  • 1 tablespoon Olive Oil
  • ¼ cup dry Marsala Wine
  • 1 teaspoon Balsamic Vinegar
  • 1 (8-ounce) small can Mushrooms, undrained
  • 1 Garlic Clove, minced
  • 1 tablespoon chopped fresh Rosemary
  • 4 cups hot, cooked Soft Polenta (see Easy Soft Polenta, see below)
  1. Pat the cutlets dry and sprinkle with the salt and pepper.
  2. In a large, heavy skillet, heat the oil over medium heat. Add the cutlets and cook until lightly browned on one side, 3 to 4 minutes. Turn and cook until other side is browned and crispy, 2 to 3 minutes more.
  3. Add the wine, vinegar, mushrooms, garlic, and rosemary. Simmer gently for 3 to 5 minutes or until the cutlets are cooked through and the juices reduce slightly. Transfer the cutlets to a serving platter and pour the reduced juices and mushrooms on top. Serve immediately over hot cooked polenta.

STORAGE: Refrigerate leftovers, tightly wrapped, for up to 3 days.

Easy Soft Polenta

Makes 4 servings (about 3 cups; ¾ cup each as a side dish)

Preparation time: 2 minutes | Cooking time: 20 minutes

Per serving: 235 calories; 15g protein; 5g total fat; 5g fiber; 33g carbohydrates; 12mg cholesterol; 814mg sodium

Polenta is Italian cornmeal, but Bob’s Red Mill brand also calls it corn grits on the label. Most polentas require your total attention, standing over the stovetop while stirring the polenta to keep it from getting lumpy and trying to prevent it from splattering. My easy no-stir method eliminates the mess by cooking the polenta in a very large bowl in the microwave oven—saving you time by freeing you to prepare the rest of the meal.

  • 1 cup Bob’s Red Mill Gluten-Free Polenta/Yellow Corn Grits
  • 3 ½ cups gluten-free low-sodium Vegetable Broth (or Chicken Broth)
  • 1 tablespoon Butter or Buttery Spread
  • ¼ cup grated Parmesan cheese or Soy Parmesan
  • ½ teaspoon Salt, or to taste
  1. In a large, microwave-safe bowl, whisk all of the ingredients together. I use an 8-cup glass Pyrex measuring cup—large enough to avoid boil-overs.
  2. Lay a sheet of waxed paper over the bowl and cook in the microwave oven on High power in 10-minute increments, whisking between each increment, to reach the desired consistency. Cooking times may vary depending on your microwave; mine takes two 10-minute periods for this recipe, for a total of 20 minutes. Serve immediately, because it starts to firm up as it cools.

STORAGE: Refrigerate leftovers, tightly sealed, for up to 3 days.

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Cassidy Stockton Google: Cassidy Stockton
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Blueberry-Buttermilk Swirl Muffins Beauty A131110 Silvana's Kitchen 2014

Blueberry Swirl Muffins {Silvana’s Kitchen Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

We are big fans of Silvana’s Kitchen around here, so we were delighted when she told us about her new book, Silvana’s Gluten-Free and Dairy-Free Kitchen. Silvana and food go way, way back to her days as the founding editor of Every Day with Rachel Ray Magazine and time spent in the Food & Wine test kitchen. When her son, Isaiah was diagnosed with an intolerance to both gluten and dairy, Silvana put her food skills to good use and has developed recipe upon recipe that can easily fool the harshest critics. Now you can make those recipes in your own kitchen and take all of the glory for yourself. It’s hard to argue with a book that promises bagels, English muffins and puffy breadsticks. I admit to getting really excited about the Fake-Out Takeout recipes that include Baked Honey Barbecue Popcorn Chicken and Pretzel-Crusted Mini Crab Cakes with Dijon Dipping Sauce. This book is full of classics like these blueberry muffins and more exotic dishes like Moo Shu Vegetables with Sesame Pancakes. Most recipes are accompanied by beautiful photos and all are broken down into easy-to-follow steps.

Silvana has generously offered a copy of this book for one lucky winner and we’ll pair the book with the ingredients needed to make her gluten free all purpose flour referenced below (white rice flour, tapioca flour, potato starch and xanthan gum). To enter, simply follow the prompts below. We’ll select one lucky winner at random from all who enter by 11:59 pm on 11/6/14. If you just can’t wait or want to give this gorgeous book as a gift, head over to Amazon and grab a copy for $18.00.

Blueberry Swirl Muffins from Silvana's Kitchen, gluten free, dairy free

Blueberry Swirl Muffins

Makes: 12 muffins • Prep Time: 20 minutes Cook Time: 25 minutes

  • 1¼ cups plus 1 teaspoon Sugar
  • Finely grated zest of 1 Lemon
  • 2 cups fresh Blueberries, divided
  • 2¼ cups Silvana’s Gluten-Free All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 large Eggs, at room temperature
  • ½ cup Canola Oil
  • 1 cup Homemade Cashew or Almond Milk or store-bought
  • 2 teaspoons pure Vanilla Extract
  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425 ̊F with a rack in the 
middle. Spray a 12-cup muffin pan with cooking 
  3. In a small saucepan over medium heat, bring 
1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two- thirds full. Spoon about 1 teaspoon of the blue- berry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. 
(The muffins can be frozen in an airtight container for up to 1 month.)
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Chickpea Veggie Soup {OATrageous Oatmeals Giveaway}

by Cassidy Stockton in Gluten Free, Recipes

What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.

OATrageous Oats by Kathy Hester

Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.

Chickpea Veggie Soup from OATrageous Oatmeals| Bob's Red Mill gluten-free, vegan

Chickpea Veggie Soup

by Kathy Hester from OATrageous Oatmeals

gluten-free, soy-free, oil-free option*

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!

Makes 8 servings

  • 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
  • 1/4 cup (50 g) minced Onion
  • 3 cloves Garlic, minced
  • 1-1/2 cups (270 g) diced Sweet Potato
  • 1 cup (110 g) chopped Carrots
  • 1 can (15 oz [425 g]) Chickpeas
  • 6 cups (1420 ml) Water
  • 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
  • 4 tablespoons (24 g) Nutritional Yeast, divided
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon ground Rosemary
  • 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
  • Salt and Pepper, to taste

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

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Cassidy Stockton Google: Cassidy Stockton
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SuperSeedsCover F

Hemp Seed Hummus {Super Seeds Giveaway}

by Cassidy Stockton in Contests, Recipes

Super Seeds by Kim Lutz is a small, but mighty book. With over 75 recipe using chia, flax, hemp, quinoa and amaranth, this book will inspire you with new ways to try these powerful seeds. All of the recipes are simple, which is not to say boring. They are short and approachable recipes that will expand your horizons. From basics on how to prepare the seeds to enticing recipes like Blueberry Quinoa Salad, Pesto Veggie Burgers, Pineapple Fried Quinoa and Lemon Amaranth Muffins, there is something to get you started and something to move you forward in your exploration. Lutz also provides information on what makes these seeds super and how to grind them into flour and incorporate the flours into your baked goods. We think it’s a pretty neat little book.

You can buy a copy from Barnes and Noble for $14.95 or enter to win a copy below. We are giving away a single copy of the book along with a package of our quinoa, hemp seeds, amaranth, chia seeds and flaxseeds. Simply follow the prompts below to enter and we’ll pick one lucky winner at random from all who enter by 11:59 pm  on 10/23/14.

Hemp Seed Hummus from Super Seeds by Kim Lutz | Bob's Red Mill

Hemp Seed Hummus

Makes 1 ½ cups

Hemp seeds do double duty in this recipe.

First, they take the place of the traditional ingredient in hummus, tahini (some people are allergic to sesame seeds). Second, they bring crucial phytonutrients, including zinc and magnesium, to this tasty, satisfyingly textured dip. It makes a great snack, served with crudités such as baby carrots, cucumber slices, celery sticks, and strips of crunchy bell peppers. In addition to making superb sandwiches, hummus is also a salad’s best friend. Try adding a healthy dollop on top of your green salad and you will have a flavorful, filling meal.

  • 1 ¾ cups cooked Garbanzo Beans (or one 15-ounce can, drained and rinsed)
  • 2 tablespoons Hemp Seeds
  • 2 tablespoons Lemon Juice
  • ¼ teaspoon ground Cumin
  • ½ teaspoon Salt
  • 3 tablespoons Olive Oil
  • 1 clove Garlic, minced
  • 2 tablespoons Water

Blend all ingredients together in a food processor or blender until smooth.

Reprinted with permission from Super Seeds © 2014 by Kim Lutz, Sterling Publishing Co.  Photography by Bill Milne

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Cassidy Stockton Google: Cassidy Stockton
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Fig Einsteins | Bob's Red Mill

Fig Einsteins {Gluten-Free Family Favorites Giveaway}

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Kelli and Peter Bronski, authors of Artisanal Gluten-Free Cooking and No Gluten, No Problem, bring you their newest book, Gluten-Free Family Favorites. With 75 recipes for feeding the whole family well on a gluten free diet, this book is a wonderful addition to a gluten free household—especially one that is overrun with tiny humans.These recipes run the gamut from breakfast basics to classy desserts, with everything in between. As a mom of a busy toddler, I was delighted to see recipes for snacks like these Fig Einsteins and Fruit Strips. Parents of gluten free kids who know how hard it is to replicate some of these treats will appreciate the step-by-step directions and clearly spelled out ingredients.

Gluten Free Family Favorites
The Experiment,
the publishers of this lovely book, have graciously offered a copy for one lucky winner. We will pair this book with all of the ingredients needed to make Kelli and Peter’s Artisan Gluten-Free Flour Blend (recipe below).  To enter, simply follow the prompts in the app at the bottom of the page. We will randomly select a winner from all who enter by 11:50 pm on 10/19/14. Head over to No Gluten, No Problem for even more amazing recipes and snag your own copy of this book here.

Fig Einsteins | Bob's Red Mill

Fig Einsteins

Makes 36 cookies  

You’ve heard of the Fig Newton, Nabisco’s classic treat—a flattened roll, with a fig paste filling contained inside a pastry that’s somewhere between a cake and a cookie. Now meet our Fig Einstein, the Newton’s gluten-free, made-from-scratch-at-home twin. Same great flavors and textures, minus the gluten.

Fig Filling

  • 1 cup (160 g) chopped, stemmed dried Figs
  • 1 cup (240 ml) Orange Juice
  • 2 tablespoons Honey
  • Zest of 1 Lemon


  • 1½ cups plus 2 tablespoons (204 g) Artisan GF Flour Blend (recipe below)
  • 1 teaspoon Xanthan Gum
  • ¼ cup (54 g) Sugar
  • ½ teaspoon GF Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 6 tablespoons (¾ stick, 84 g) Butter
  • 2 Eggs
  • 1 teaspoon GF Pure Vanilla Extract
  1. To make the filling, combine all ingredients in a saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, until the liquid is absorbed and the mixture is thick, about 30 minutes. With either an immersion blender or conventional blender, puree the filling until fairly smooth. Refrigerate until cool.
  2. To make the dough, combine the flour, xanthan gum, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to combine. Cut the butter into chunks and work it into the flour mixture with a pastry cutter or your hands until the mixture resembles sand. In a separate bowl, whisk together the eggs and vanilla. Add to the flour mixture and mix until dough forms.
  3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  4. Roll the dough out between two pieces of plastic wrap to form a rectangle about 18 x 10 inches (45 x 25 cm). Remove the top piece of plastic wrap and set aside. Use a pizza cutter or knife to cut the dough into 9 equal rectangles. (Make two evenly spaced vertical cuts and two evenly spaced horizontal cuts. You’ll end up with rectangles about 6 x 3 inches/15 x 8 cm.)
  5. Keeping the dough on the bottom piece of plastic wrap, slide onto another baking sheet and place in the refrigerator until the filling has finished cooling, about 10 minutes.
  6. Remove the dough and fig filling from the refrigerator. Move one rectangle of dough to the reserved piece of plastic wrap and spread 1½ tablespoons of filling in a roughly 1-inch (2.5 cm) strip lengthwise down the center. Use the edge of the plastic wrap to lift one long side of the dough and fold over so the edge runs down the middle. Repeat with the other long side to create a tube. Press to slightly flatten. Place the tube seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
  7. Bake for 10 to 12 minutes, until slightly golden Cut each roll crosswise into 4 pieces while still hot, and immediately place in a container with a lid, ideally in a single layer (or in multiple layers separated by sheets of parchment paper). This allows the Fig Einsteins to steam while cooling, resulting in the soft, cake-like texture of the rolls.

High-altitude adjustment: Increase the flour to 1¾ cups.

Artisan Gluten-Free Flour Blend

1 cup of Artisan GF Flour Blend weighs 125 g.

Single batch: Makes about 3 cups 

Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

Recipe from Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.



About The Author
Cassidy Stockton Google: Cassidy Stockton
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