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.

Ingredients

  • 6½ cups of Gluten-Free All-Purpose Flour (see GFBreadIn5.com/GFmix)
  • 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 GFBreadin5.com, where you’ll also find recipes, photos, videos and instructional material.

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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 
spray.
  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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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

Dough

  • 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.

 

 

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Rosemary and Sea Salt Gluten Free Focaccia {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love from Amy Fothergill of The Family Chef is a wonderful resource for the gluten free cook. Full of wonderful recipes with detailed step-by-step instructions, The Warm Kitchen is perfect for a seasoned gluten free cook or a beginner. Start your day with Amy’s gorgeous cinnamon rolls, then try her Thai peanut noodle salad for lunch and enjoy her drool-worthy chicken pot pie for dinner, but don’t forget dessert- Amy’s banana cupcakes are just the ticket! Each recipe is accompanied by beautiful photos and many helpful hints and tips for recreating what you see on the page. Plus, she has substitutions for making each recipe free from dairy and eggs, as well!

Honestly, I’m incredibly intimidated by baking focaccia, but Amy’s instructions are so well done that I would feel comfortable taking on this recipe. All of her recipes are like this. Clearly written with good explanations of what to expect. Amy has a background in the culinary arts and teaches cooking classes, so she knows how to get her point across so that you can produce delicious dishes that everyone in your family will enjoy.

Amy was kind enough to provide us with a signed copy of The Warm Kitchen to giveaway. We are going to pair the book with a package of each of the flours you will need to make her flour blend- Brown Rice Flour, Sorghum Flour, Tapioca Flour, Potato Starch and Millet Flour. Follow the prompts below to enter. We’ll select a winner at random from all who enter by 11:59 pm on 8/8/14. If you just can’t wait and want to purchase the book now, Amy has generously offered us this link where you can purchase a signed copy of the book for just $25.

Gluten Free Rosemary and Sea Salt Focaccia from The Warm Kitchen | Bob's Red Mill

Rosemary and Sea Salt Gluten-Free Focaccia

by Amy Fothergill, recipe from The Warm Kitchen cookbook

This is one of my favorite recipes for a delicious focaccia that tastes like the real thing. It’s also naturally casein-free. Make sure to read through the recipe first; the method depends upon the type of yeast which is used. It’s not hard but you do have to allow time for rising.

I personally like to use my flour blend to make this recipe (see how to make the mix below). If you have a pre-made flour blend that includes xanthan gum, you might need to add between ½ – 1 teaspoon additional gum.

For more detailed information on how to make gluten-free yeast products like bread, focaccia, and pizza, take a look at The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Makes a 13″ × 9″ pan

Liquid Ingredients

  • 2 large Eggs, at room temperature
  • ¼ cup Olive Oil
  • ½ teaspoon Apple Cider or White Vinegar
  • 1 tablespoon Honey or Agave Nectar

Regular Yeast Ingredients

  • 3⁄4 cup warm Water, heated to 105°F-115°F
  • 2 ¼ teaspoons regular Active Dry Yeast (1 packet)
  • 1 teaspoon Sugar for proofing yeast

Quick Rising Yeast Ingredients (do not add these together)

  • 2 ¼ teaspoons Quick Rising Yeast (1 packet)
  • 3/4 cup hot Water, heated to 120°F-130°F

Dry Ingredients

  • 2 cups Amy’s Gluten-Free Flour Blend (see below)
  • ½ cup Sorghum Flour
  • 1 ½ tablespoons Sugar
  • 2 teaspoons Xanthan Gum
  • 1 ½ teaspoons Sea or Kosher Salt

Topping

  • 1 tablespoon of Olive Oil
  • 2 tablespoons chopped, fresh Rosemary or 1 tablespoon dried
  • 1 teaspoon Coarse Sea Salt
  • Optional:  thinly sliced Red Onion (about ¼ of a medium onion)
  1. Heat the oven to 200°F to get the oven warm. Turn the oven off after 5 minutes.
  2. Mix the liquid ingredients in a small bowl. Set aside.
  3. Regular Yeast: To proof the yeast, place the warm water in a glass measuring cup. Add yeast and sugar; stir. Let it sit for 5 minutes until it’s foamy and fragrant. While the yeast proofs, add the dry ingredients to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl or mix with the paddle. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the yeast and water mixture. Proceed to step 4.
    Quick Rising Yeast: Add the dry ingredients, including the quick rising yeast, to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the hot water. Proceed to step 4.
  4. Raise speed to medium and mix for 2-3 minutes. You want the dough to look like stiff cake batter. It should spread to the sides of the bowl of the mixer and will be very sticky.
  5. Grease a 13″ × 9″ pan with olive oil.
  6. With a greased scoop or spatula, place dough into the pan. With either oiled hands or a spatula, spread the dough so it’s even. With your fingertips, make indentations over the dough.
  7. Place in the warm oven for 60 minutes for regular yeast or 20 minutes for quick rising yeast then remove. Preheat the oven to 425°F.
  8. After the focaccia has risen, brush the top with olive oil. Top with fresh or dried rosemary and sprinkle with salt. Optionally add red onion.
  9. Place the focaccia in the oven and bake for about 18-22 minutes or until top begins to brown.
  10. Cut into pieces and enjoy.

Amy’s Gluten-Free Flour Blend

This is the flour blend that will hopefully change your life. It’s easy to mix, versatile, and can be a substitute for flour in almost any recipe. For baking, I do suggest you use a gum such as xanthan or guar. These can be found in most health or natural food stores.

Mix together and keep in an air-tight container:

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Freekeh + Giveaway

by Cassidy Stockton in Featured Articles

A few years ago, I stumbled across freekeh at a trade show and was immediately intrigued. Freekeh is fairly unknown here in the United States, but it’s been around for centuries. A staple of Middle Eastern diets, freekeh is a unique culinary experience that we are pleased to add to our Grains of Discovery® line. This is a very new product that will start appearing in stores soon, but can be purchased on our website now.

What is it? Freekeh is wheat that has been harvested prematurely and roasted, giving it a slightly smoky flavor. Our freekeh is then cracked for a quicker cooking time. It is similar to bulgur in texture and cooking time, but the roasting of green wheat gives freekeh a unique flavor. Traditionally, the green wheat was burned and rubbed clean. The name freekeh comes from the word farīk, which means rubbed. Today, modern machinery cleans the grains after they are roasted, leaving behind a beautiful, copper grain.

What is it? Wednesday: Freekeh | Bob's Red Mill

Is it whole grain? Yes, freekeh is made from whole grain wheat.

Is it gluten free? No, because freekeh is made from wheat, it is not gluten free.

Is it organic? Yes, our cracked freekeh is organic.

How do you use it? Freekeh, like bulgur, is very versatile, though you won’t find many recipes using it just yet. It’s pretty new to the culinary scene and food trend setters are scrambling all over themselves to incorporate it into recipes. It can replace bulgur, one for one. Freekeh makes a fabulous side dish like the pilaf on the package and is an ideal grain for salads and soups. Cook it with just a bit of cream and sugar for a nutritious breakfast cereal or add it to your favorite dishes as a meat extender (or replacement). If you have a favorite dish using a whole grain, chances are pretty good that freekeh can join the party uncontested. We’ve enlisted some of our favorite bloggers to come up with new recipes for you to enjoy using freekeh. Until then, enjoy some of these dishes.

Our favorite ways to enjoy freekeh: 

Win it!

Do you want to try this new ancient grain for yourself? We want to give away a package of freekeh to FIVE people. To enter, simply comment below and tell us how you would use Freekeh. We’ll pick a winner from all who enter by 11:59 pm on 08/24/14.

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Cassidy Stockton Google: Cassidy Stockton
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bakingflourheader

NEW Gluten Free 1-to-1 Baking Flour {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Do you ever just wish someone would make gluten free baking easier? That there was a simple product swap that could replace wheat flour without having to keep 5 different flours and starches on hand? That you could just take the guesswork out of how much xanthan gum to use? Good news! We are excited to say that our newest addition to our gluten free product line can do just that.

Introducing…

Gluten Free 1-to-1 Baking Flour

Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

endless possibilities, one easy solution

I think all of our gluten free products are winners, but this one is my new favorite. It’s so easy to use- just swap wheat flour with this blend cup for cup and follow the original recipe as instructed. You will bake some pretty stellar baked goods and tasters will be hard pressed to tell the difference. We even did some blind taste tests around with none the wiser. That’s a pretty good test, in my opinion.

This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins. The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie.

We hope you will enjoy this new product as much as we do. To celebrate our newest addition, we’re giving away a package of this blend to five lucky winners. Follow the prompts below to enter. We’ll select five winners at random from all who enter by 11:59 pm on 7/6/14. We’re working to get this product on shelves as soon as possible, so if you don’t see it at your local store, ask them to bring it in. In the meantime, you can grab a bag at bobsredmill.com for $4.95.

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Cassidy Stockton Google: Cassidy Stockton
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SparF

Win $5000: Fourth Annual Spar for the Spurtle

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

Spar for the Spurtle | Bob's Red MillDo you have an original recipe that makes use of

Bob’s Red Mill Steel Cut Oats?

Enter your dish in our Spar for the Spurtle Recipe Contest for a chance to win $5000! Once you have perfected your recipe, submit a photo of your finished dish and include the written recipe through the contest tool on our Facebook page. We will select our top three recipes from all who enter by 11:59 pm on August 15th, 2014. We are not asking for videos this year, just a written recipe and photo of the finished dish.

The Prizes:

  • First place (grand prize): $5000 cash
  • Second place: $2500 cash
  • Third place: $1000 cash

A winning dish should take no longer than 30 minutes to prepare and use only two stove-top burners. Originality and flavor will be taken into account for the winning dish.

Be sure to read the official rules and if you need a little added inspiration, check out our Pinterest board for fun ideas.

Visit our Facebook page for more information and to throw your porridge into the ring.

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Cassidy Stockton Google: Cassidy Stockton
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