GF101

Red Velvet Cupcakes (GF) + Gluten-Free 101 {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

Valentine’s Day may be in the rear view mirror, but  we want to send love to someone very special to the Bob’s Red Mill family, Carol Fenster. Carol has written numerous books about getting started with a gluten free diet and how to enjoy it once you’ve gotten started. With 10 different books under her belt, Carol is our go-to gluten free expert! She has helped us develop some of our most popular gluten free baking mixes (including our newest Gluten Free Pie Crust Mix) and been a long-time friend of Bob and Charlee Moore.

Gluten-Free 101 by Carol FensterToday we are celebrating the relaunch of Carol’s best-selling Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking. This book has helped so many of our customers get started with their new gluten free lifestyle. We recommend it for anyone new to the gluten free diet because it is not just a cookbook. This book is full of essential information starting with the basics of who might need a gluten free diet, where to go for help with a diagnosis and how to be your own advocate. It covers the essential ingredients for gluten free baking with beautiful definitions for each. Carol shares her go-to flour blend and explains which proportions of flours and starches to use in different applications. She helps you stock your pantry and understand how to use the mysterious xanthan gum.

Add to this helpful information 175 tried and true gluten free recipes for everything from a healthy breakfast to a decadent dessert. Hamburger buns, crepes, bagels and other amazing gluten free creations join basic recipes that seem so simple until you remove the gluten like gravy and white sauce. This book is truly a must-have for the gluten free beginner.

We have two copies of Gluten Free 101 to giveaway to two lucky winners. In addition to the book, we’ll be throwing in a package of our Gluten Free Sorghum Flour, Gluten Free Potato Starch, Gluten Free Xanthan Gum and Gluten Free Tapioca Flour so you can get started with Carol’s Gluten-Free Flour Blend right away. If you don’t win, you can pick up a copy on Amazon. To enter, simply follow the prompts below. We will select two winners at random from all who enter by 11:59 pm on 2/27/14. 

 

Red Velvet Cupcake with Vanilla Cream Cheese Frosting from Gluten-Free 101

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting (GF)

Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking
by Carol Fenster
(Houghton Mifflin Harcourt January 14, 2014) Printed with permission
http://www.amazon.com/Gluten-Free-101-Essential-Beginners-Cooking/dp/1118539125/

Makes 12 cupcakes
Preparation time: 10 minutes
Baking time: 20 to 25 minutes

  • 1 cup Gluten-Free Flour Blend (see below)
  • 2 tablespoons unsweetened Cocoa Powder
  • 3/4 teaspoon Xanthan Gum
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 cup Sugar
  • 1/2 cup Butter or Buttery Spread, melted and cooled slightly
  • 2 large whole Eggs, at room temperature
  • 1 teaspoon pure Vanilla Extract
  • 1 tablespoon Red Food Coloring
  • 1/2 cup Water, at room temperature
  • 1 batch Vanilla Cream Cheese Frosting (see below)

[1] Preheat the oven to 350°F. Line a 12-cup standard nonstick (gray, not black) muffin with paper liners.

[2] In a small mixing bowl, whisk together the flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.

[3] In a medium bowl, beat the sugar and butter with an electric mixer on low speed until well blended. Beat in the eggs, one at a time, until well blended. Add the vanilla and food coloring to the water. With the mixer on low speed, beat in one-third of the flour mixture at a time alternating with the water, beginning and ending with the flour mixture. Spoon 1/4 cup of the batter into each liner.

[4] Bake until the cupcakes are firm and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes. Transfer the cupcakes to the wire rack to cool completely. Frost and serve.

Per frosted cupcake: 325 calories; 3g protein; 16g total fat; 1g fiber; 43g carbohydrates; 37mg cholesterol; 135mg sodium

Vanilla Cream Cheese Frosting

In a medium bowl with an electric mixer on low speed, beat 3 ounces softened, reduced-fat cream cheese or cream cheese alternative, 2 cups powdered sugar, 2 tablespoons milk or water, and 1 teaspoon pure vanilla extract together until well blended and smooth.

Gluten-Free Flour Blend

Whisk together and store, tightly covered, in a dark, dry, place.

 

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cereal-bags

Find Your Inner Goldilocks {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

Happy *almost* February. How are those resolutions panning out? Hanging in there? At Bob’s Red Mill, we love this time of year.  We’ve hit the “reset” button after the holidays and, with a month under our belts, healthy eating and healthy living is starting to feel second nature and not an adventure in foreign cuisine. At least, we hope so. If you still feel like you’re slogging uphill towards your health goals, we’re here to help! 

It’s no joke that breakfast is the cornerstone of any healthy eating lifestyle. A good solid breakfast will fuel your mind and body for whatever road bumps life has to offer. What better way to do that than with one of our whole grain hot cereals? Not only are they jam-packed with whole grain nutrition, they are delicious, too. While many manufacturers pulverize grains into oblivion, only to reconstitute them with added fillers, enrichments, flavors and colors into shapes that look like grains, Bob’s Red Mill keeps it simple. We take a whole grain and break it into a few pieces, then we mix it with other whole grains, seeds and nuts to bring you cereals with exceptional flavor, no tricks or gimmicks—just whole grains, as nature intended.

Porridge with Cherries | Bob's Red Mill

The nutritional benefits of these hot cereals are obvious, but it’s easy to forget when you’re rushing through the morning. Whole grains, these living seeds, are perfectly tuned to human nutrition. They gift us with a wondrous combination of fiber, protein, complex carbohydrates, vitamins, minerals and phytonutrients. Choosing these cereals over other breakfast offerings will leave you and your family feeling satisfied, nourished and fully charged to face the day.

Real whole grain cereals need cooking—and it’s easy. Our whole grain cereals must be cooked to unlock their nourishing power, and all it takes is a pot of water and a little time. Taking a few minutes in the morning to lovingly prepare a hot, nourishing breakfast can bring back something missing from our busy, modern lives. It can be a time to find a quiet moment in an otherwise chaotic world. Really, what’s 10 minutes out of the 1440 minutes in a day? Instead of choosing a quick-fix breakfast, celebrate the time it takes to cook these whole grains and savor what might be the only quiet time you get all day.

We want to help you find your inner Goldilocks and we’re giving away FIVE hot cereal sets! Winner’s will have their choice of two cereals from our line up of 10 Grain Cereal, 8 Grain Cereal, Organic High Fiber Cereal, Whole Wheat Farina, Brown Rice Farina (GF) and Mighty Tasty Cereal (GF). To enter, simply follow the prompts below. Winners will be chosen at random from all who enter by 11:59 pm on 2/7/14.

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Almond Choc Chip Cookies GF DF Paleo 1

NEW Natural Almond Meal + Almond Chocolate Chip Cookies {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We are pleased to launch a new, wholesome Natural Almond Meal for all of your baking needs. Whether you follow a paleo, grain-free, or gluten free diet or simply like using almond meal to add extra richness to your baking, this flour is a must-have.  Milled from whole almonds with their skin intact, this flour can be used in recipes for cookies, cakes, breads, pancakes and more! It even makes a wonderful low-carbohydrate coating for chicken, fish and other proteins.

Natural Almond Meal

The skins contribute a lovely caramel color to baked goods without affecting the flavor. And let me tell you, the flavor of almond meal is phenomenal. I can’t imagine anyone reading this hasn’t tried an almond, but if you’ve not baked with almond meal, it’s truly superb. You can replace up to 25% of the flour in your recipes with almond meal for a richer, more decadent baked good. Or, if you’re trying to watch carbs or gluten (for whatever reason), there are loads of fabulous recipes online now that use almond meal exclusively for everything under the sun.

Try these chocolate chip cookies for a real treat. This recipe is a great way to indulge without feeling guilty. I made these before a big trip last summer and they were perfect. They held up well, provided a punch of protein and a touch of sweetness while we slogged through airports and kept us from snacking on the over-priced junk food on the road. (P.S. I know the picture doesn’t exactly sell these cookies—they’re not lookers, but they are so good!)

Almond Choc Chip Cookies GF DF Paleo | Bob's Red Mill

Almond Chocolate Chip Cookies (GF, DF)
Recipe by Sarah House

  • 3 cups Bob’s Red Mill® Natural Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil
  • ¼ cup Maple Syrup
  • 1 whole Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract (optional)
  • ¼ tsp Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • ½ cup toasted Sliced Almonds*

Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts (if using) and mix for 2 additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.

Makes 25 – 30 servings.

*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.

Win it! 

I’m giving away a package of our new natural almond meal to five lucky winners. Everyone had such success with our giveaway last time, that we’re going to keep using this new app. Just follow the directions below to enter. If you have any problems, post it in the comments. We’ll select five winners at random from all who enter by 11:59 pm on 12/22. That’s only a few days away, so better enter fast!

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Everyday Classics

Everyday Classics from Lexie’s Kitchen {Giveaway} + Saturday Pancakes

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.

Everyday Classics from Lexie's Kitchen

These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.

Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.

If you don’t win, you can snag a copy of Lexie’s book here or on Amazon. On top of all that, Lexie is hosting her own amazing giveaway at Lexie’s Kitchen. Head over to check it out and enter to win a prize set worth over $400!

To give you a feel for her recipes, Lexie has shared Saturday Pancakes with us. Just in time for Saturday, am I right? Enjoy!

GF Saturday Pancakes from Every Day Classics | Bob's Red Mill

Saturday Pancakes

Ingredients:

  • 1-1/3 cups warm water
  • 2 tablespoons white chia seed meal
  • 1/4 cup melted honey
  • 3 tablespoons melted palm shortening
  • 2 teaspoons vanilla extract
  • 2 cups Bob’s Red Mill Gluten Free All Purpose Flour 
  • 1/2 heaping teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda

Directions:

Preheat oiled griddle to 350-375˚F.

In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.

Whisk in honey, shortening, and vanilla extract.

Add flour and salt and whisk until smooth.

Add baking powder and baking soda. Whisk just until incorporated.

Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.

Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.

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Bob Feature

GfreeCuisine- Recipes, Meal Planning + More {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

A long-time supporter of Bob’s Red Mill, Carol Fenster, author of Gluten Free 101 and 1000 Best Gluten Free Recipes, has partnered with RelishRelish.com to create GfreeCuisine. GfreeCuisine  is a weekly recipe and menu-planning service that helps gluten-free families decide what to prepare for dinner during the coming week. For just $10 a month, subscribers receive 10 new menus (with side-dish selections) each Thursday. Subscribers choose 5 of the menus (one for each weeknight) and print out a customized grocery list, based on the 5 menus they selected. The grocery list is organized by sections of the grocery store, making shopping much more efficient.

GfreeCuisine

All dishes are gluten-free and dairy-free and several are kid-friendly and vegetarian, as well. Recipes for a wide array of desserts and breads are also provided for subscribers. GfreeCuisine.com is a sister site to www.RelishRelish.com, a menu planner for non-gluten-free users.

I’m not one for meal planning, but I should be. This sounds like it would make gluten free life so much easier. I love the idea of getting a slew of new recipes each week that I could mix and match and I am absolutely wild about the idea of the program creating an organized shopping list for me. Sign me up!

Carol and her partners at GfreeCuisine have offered us three year-long memberships to give away to three lucky winners! How nice is that? How about starting off 2014 organized? How about kicking off your new gluten free diet with recipes, meal plans and shopping lists? Wouldn’t this be a lovely gift for someone who is new to the gluten free lifestyle? Yes! Yes! Yes!

{Giveaway}

Sadly, I can’t win, BUT YOU CAN! We’ve had a few complaints about Rafflecopter, so we’re trying a new app for this giveaway. Hate it? Can’t figure it out? Tell me in the comments. I’m really listening, honest. So to enter, simply follow the prompts below. No need to comment, simply enter your email address and you’re done! Then, if you want more opportunities to win, complete the bonus entries. If this is easy and no one has trouble, we’ll stick with this software. 

 

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Cassidy Stockton Google: Cassidy Stockton
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Honey Blackberry Pie

Honey Blackberry Pie (GF) + Pin to Win Sweeps

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes
Another beautiful and delicious pie made using our new Gluten Free Pie Crust Mix. A slice of this would be perfect with a cup of tea and a good book. Why do I always want to pair pie with a book? Guess lounging in an overstuffed armchair with pie and a book sounds pretty pleasant to me. This is the last in our series of amazing pie recipes for a while. We’ve been building up to something and it’s time to share…
Easy As Pie Pin to Win Sweeps | Bob's Red Mill
Tomorrow kicks off the beginning of our Easy As Pie Pin to Win Sweeps! A what?? This is a really fun way to get inspired with delicious pies this holiday season using Pinterest. To enter, simply visit this page: http://sweeps.piqora.com/bobsredmill or visit our Facebook page. Fill out the form, follow Bob’s Red Mill on Pinterest and start pinning pictures of your favorite pies. Pin something from our Easy As Pie board or somewhere else. That’s it. Nothing wild and crazy. We’re just trying to spread the pie love! Once you’ve filled out the form and pinned a pie, you’ll be entered to win one of five Pie Box prizes. If you didn’t win our giveaway before, now’s your chance. Each Bob’s Red Mill PieBox will be filled with four packages of our new Gluten Free Pie Crust Mix, a pie server, a small recipe book and a $100 Bob’s Red Mill gift card. Not too shabby, eh? AND, to be sure that you have the best Christmas ever, we’ll make sure your prize arrives before the big day (assuming, of course, we get your contact info back quickly). Contest starts 11/15/13 and ends 12/15/13. See full contest rules here. Questions? Leave it in the comments and I’ll get back to you right away.
GF Honey Blackberry Pie | Bob's Red Mill
Honey Blackberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings
Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.

Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

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Weeknight Gluten Free by Kristine Kidd Header

Weeknight Gluten Free {Giveaway} + Braised Carrots and Chickpeas with Yogurt Topping

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a little gluten free inspiration, Weeknight Gluten Free is just the ticket. The new book from Kristine Kidd is full of inspiring, quick and easy meals for even the most harried cook. This book proves that gluten free does NOT mean weird or different. The recipes focus on the amazing bounty of foods available for those on a gluten free diet. If you’re not gluten free, you won’t miss the gluten, we promise.

Weeknight Gluten Free is filled with beautiful photography and over 100 recipes. I had trouble picking which of these recipes to highlight- there are so many! From lighter meals like Crisp Socca with Burrata, Greens and Olive Dressing and Shrimp, Avocado and Peach Salad to heartier fare like Beef, Carrot and Edamame Stew and Lamb Burgers with Mint Greek Salad there is a meal for every night and every eater. Most recipes have about 10 ingredients, making it easy to plan a week’s worth of meals without breaking the bank. Another bonus- no crazy ingredients. Nothing you’ll have to make a special trip to a different market to find. I like that.

Weeknight Gluten Free by Kristine Kidd

While this book is focused more on dinners than other meals, it does have a modest dessert section to round out an evening. Kristine provides information for getting started with gluten free cooking, a pantry guide and some basics for saving time in the kitchen—tips we all could use! She also includes a stellar “Basic Recipes” section at the back- easy things to have on hand for even faster meals like Quick Mashed Potatoes and Mint Pesto.

This book would be great for someone beginning a gluten free diet or a seasoned veteran. It’s not overly complicated, so even a new cook would be able to master these dishes. It’s also great for any mom or dad who need a little help getting dinner on the table. You can bet I’m picking up a copy for my collection!

Braised Carrots and Chickpeas with Yogurt Topping | Kristine Kidd

Braised Carrots and Chickpeas with Yogurt Topping

Tender beans and sweet carrots are infused with enticing spices, and get a dollop of an Indian-inspired yogurt topping. White quinoa is a great substitute for couscous, and it is very high in protein.

  • Slender Carrots, 1 lb (500 g), unpeeled
  • Olive Oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
  • Large Onion, 1, coarsely chopped
  • Sweet Paprika, 2 teaspoons
  • Ground Cumin, 1 teaspoon
  • Ground Cinnamon and Ginger, 1⁄2 teaspoon each
  • Cayenne Pepper, 1⁄4 teaspoon
  • Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
  • Diced Tomatoes with juices, 2 cans (14.5 oz/455 g each)
  • Raisins, 1 cup (6 oz/185 g)
  • Kosher Salt and freshly ground Black Pepper
  • Quinoa, 1-1⁄2 cups (9 oz/92 g)
  • Plain Greek-style Yogurt, 1⁄2 cup (4 oz/125 g)
  • Fresh Cilantro leaves and toasted Sliced Almonds for garnish

Makes 4 servings

1. Halve the carrots lengthwise and then quarter them crosswise. In a large For the topping, nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.

2.  Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 21⁄4 cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.

3. In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 11⁄2 teaspoons oil.

4. Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.

Win it! 

Kristine has generously provided a book for one lucky winner. We’ll pair the book with our GF Organic Quinoa, Gluten Free Garbanzo Bean Flour, Gluten Free Rolled Oats and Gluten Free Cornmeal so you can jump right in upon winning. If you don’t win, but still want to snag a copy of the book- check out Amazon and Barnes and Noble, as well as your local bookseller. See below for how to enter.

To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select one winner at random from all who enter by 11:59 pm on 11/10/13.

a Rafflecopter giveaway

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New Gluten Free Pie Crust Mix from Bob's Red Mill

Our NEW Gluten Free Pie Crust Mix is Easy-As-Pie {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

Did you know that the phrase “Easy as Pie” actually refers to eating pie? Yeah, me neither. I got curious one day after we started playing around with this new product. I knew it couldn’t be right, because making pie is anything but easy. Turns out that I was right about the saying and wrong about making pie. This new pie crust mix that we’ve just released is really easy to make. As with any pie crust, the key points are cold butter (or shortening), ice cold water and a little patience.

New Gluten Free Pie Crust Mix from Bob's Red Mill

I am not joking when I say that we must have tested at least a dozen slightly different flour blends before picking the one that we felt produced just the right results. There was a time this summer when there was a new apple pie (or two) to taste every single day at our office. It got to the point where you sort of counted on that piece of pie to go with your cup of coffee. We tested A LOT of pie and the thing we heard over and over again was, “is this really gluten free?” People didn’t believe that a gluten free crust could produce results like a wheat-based crust. It was flaky and buttery and all the delicious things a pie should be. It wasn’t pale or gummy or hard-as-a-rock. Our pie was golden brown, light and crispy. 

We have blended very fine rice flours with potato starch and tapioca flour to produce a beautiful texture and added a dash of xanthan gum to help the crust hold together and a sprinkle of sugar and sea salt to complement your fillings. The crust is not too sweet, so it’s perfect for savory or sweet pies. Not only did we work really hard on the recipe, but we spent a lot of time on the directions. We want your gluten free pie crust to be perfect! On top of that, we developed quite a few stellar pie recipes to inspire you in the kitchen. From apple and pumpkin pie to turkey pot pie, strawberry hand pies and almond pear galettes, you can find all of our delicious pie recipes here.

Now, we want you to try it!

Win it! New Gluten Free Pie Crust Mix from Bob's Red Mill

WIN IT I am giving away not one, not two, but FIVE gluten free pie crust sets. Each set will include two packages of gluten free pie crust mix, a recipe book and a pie server, all contained in a beautiful, hand-crafted Pie Box. You’ll be all set for your holiday gatherings. If you don’t win, we’re going to be doing some more fun promotions as the holidays grow closer, so watch the blog or our Facebook page for more opportunities to win.

To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select five winners at random from all who enter by 11:59 pm on 10/23/13.

a Rafflecopter giveaway

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Cassidy Stockton Google: Cassidy Stockton
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PH_FOB_Final.indd

Power Hungry: Get Up and Goji Bars {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

I love when the universe comes together at just the precise moment and allows something to work out beautifully. That happened recently to me with Camilla Saulsbury. I met Camilla, who writes the blog Power Hungry, at BlogHer Food last June. She was very excited about her new book, Power Hungry: The Ultimate Energy Bar Cookbook. We talked for a bit and I became excited about her book, too. Plus, I managed to convince her to enter Spar for the Spurtle and she did. Not only did she enter, she was selected to be a finalist with her recipe for Caledonian Dolmades (which we’ll be sharing very soon). While she was here, she kindly gave me a copy of her new book. One thing lead to another and here I am to share a recipe and give away three copies of the book just in time for October Unprocessed. How perfect is that?

Power Hungry

You guys, this book is awesome. It is brimming with recipes for making your own wholesome energy bars with unprocessed ingredients. A few recipes incorporate protein powder, which, if you’re following October Unprocessed, can just be skipped for the month. Unlike store-bought energy bars, each bar, ball and cookie uses wholesome ingredients like whole grain oats, nuts, dried fruit and incorporates power foods like goji berries, chia seed, quinoa and flax while leaving out all that extra junk. Camilla is a phD-toting fitness trainer, endurance athlete and mom who knows all about how to fuel up for your next run, race or ride. These bars are perfect for tossing in your backpack for your next hike or packing in your child’s lunch.

With over 150 variations on granola bars, power bars, and gels- yep, even gels- Power Hungry is just the book to inspire you to make some great DIY choices about your snacks. I’m keeping a list of the recipes I’m trying soon- Quinoa Chia Apricot Bars, Greek Yogurt Muesli Bars, Green Tea and Ginger Bars, Dark Chocolate Peanut Butter Protein Bars… I won’t list off the ENTIRE book here, but you get my drift. There are a lot of really amazing sounding recipes. Power Hungry also gives you good background information about the ingredients in the bars and has a whole section of recipes for recreating your favorite packaged bars.

SparFinalists

Camilla Saulsbury (L) with fellow Spar for the Spurtle finalists, Carl Youngmann and Paula Todora

Camilla has offered us three copies of Power Hungry to give away. With each book, we will include a package of chia seeds, flaxseed meal and hemp seeds so you’re ready to rock and roll when you receive the book. Follow the directions below to enter. If you have any issues getting the app to work, please contact me in the comments and we’ll figure it out. Contest ends 10/4 at 12:01 am PST and is open to US and Canadian residents only.

Get Up and Goji Bars

GET UP AND GOJI BARS

From POWER HUNGRY by Camilla V. Saulsbury

Those who know and love me will tell you I am very frugal (except they would likely select a less flattering adjective). I prefer to say that I am careful with my spending, especially when it comes to food shopping. I tell you this because I am not the person at the health food store throwing every new superfood into my hand-basket with nary a thought of price; rather, I’m the woman making a beeline to the bulk goods and comparing the price per ounce on every item. So when I do recommend a particular superfood-splurge, it’s because I think it’s truly worth it. Case in point, goji berries. Goji berries are bright orange-red berries that come from a shrub that’s native to China and they have a unique taste akin to dried cherries and cranberries. A lot of nutrition gets packed into a single berry, including powerful antioxidants, 18 different amino acids, and up to 21 trace minerals, including zinc, iron, copper, and calcium.

MAKES 16 BARS 

  • 1 cup packed pitted, soft Dates
  • 1 cup Warm Water
  • 1/3 cup natural, unsweetened raw Nut or Seed Butter (e.g., peanut, cashew, or sunflower)
  • 1/2 teaspoon ground Cardamom
  • 1 2/3 cups Old-Fashioned or Quick-Cooking Rolled Oats
  • 2/3 cup dried Goji Berries, dried Cherries, or dried Cranberries, finely chopped
  • 1/2 cup raw Cashews, chopped
  • 1/2 cup unsweetened Flake or Shredded Coconut
  • 1/3 cup Chia Seeds or Poppy Seeds
  • 2 Tbsp Flaxseed Meal

1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.

2. Combine the dates and warm water in a small bowl. Let stand for 5 to 10 minutes until fruit is soft (time will vary according to the dryness of the dates). Drain and pat dry with paper towels.

3. Place the dates, nut or seed butter, and cardamom in a food processor and process until the mixture forms a thick paste; transfer to a large mixing bowl.

4. To the date mixture, add the oats, goji berries, cashews, coconut, chia seeds, and flaxseed meal; stir until well mixed (mixture will be very stiff).

5. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Refrigerate for at least 1 hour.

6. Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 16 bars.

BAR TIPS

—Use raw, dehydrated coconut if following a strictly raw diet; if not, feel free to use regular unsweetened flake or shredded coconut and any variety—including roasted— of natural, unsweetened nut or seed butter.

—Cardamom adds an exotic flavor to these bars, but you can skip it if it’s not already in your pantry. Consider adding an equal amount of ground ginger in its place.

BAR KEEPING

Tightly wrap the bars individually in plastic wrap. ROOM TEMP: 2 days REFRIGERATOR: 1 week FREEZER: 3 months in airtight container; thaw 1 hour.

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Cassidy Stockton Google: Cassidy Stockton
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WheatBerries2

Whole Grains Month: Recipe Roundup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes, Whole Grains 101

September is one of our favorite months at Bob’s Red Mill. Of course, I could probably say that about any month- we’re a pretty happy bunch here. We love that the weather is turning cooler, forcing us to move inside and relish in our baking again. The air has a perfect crispness, just like a really good apple. The farmer’s markets are brimming with produce that is just begging to be baked into pies or canned and preserved for the dark days of winter. Kids head back to school, giving parents a much-needed break during the day. Football season starts again, as baseball winds down. I mean, it’s just a really great month. There is so much to be celebrated!

September is also National Whole Grains Month and that is, in our opinion, the very best thing about September. All of the above things can be celebrated with some delicious whole grains. We’re not talking about just baking whole wheat bread or serving brown rice at dinner, we’re talking about fabulous pies crusts, chewy pizza dough, homemade crackers… really, we could go on and on. Whole grains are so versatile and each offers different flavors and textures to breathe new life into your meals. Not to mention that they are full of fiber, protein and vitamins. Swapping whole grain kernels for white rice or pasta is easy. Replacing half or all of the flour in your recipe with whole wheat flour can increase the nutrition of your recipe, as well as bring a new flavor to the baked good. There is almost nothing that can’t be done with whole grains. Sure, making a white cake is a little challenging, as are some of the more fine pastries, but a blend of half white and half whole wheat pastry flour can yield surprisingly delicate treats.

WheatBerries

Here are some of our favorite whole grain recipes to try for every meal of the day. To get you started, we’re giving away a sweet $50 gift card for our website so you can stock up on your favorite whole grains and maybe even try something new. See below for details on how to enter.

GF: Gluten Free
V: Vegan

Baking

Sides

Mains

Soups

Breakfast

Win a $50 Gift Card for Bob’s Red Mill.com 

It’s a pretty simple process, but we’ve had some complaints about the entry system, so here are some basic directions.

1. Post a comment on this blog post telling me your favorite way to use whole grains.
2. Sign in to the app below (either make an account or sign in with your Facebook account).
3. Click on “I did this.”
4. Follow the directions in the app for further entries.

If you don’t click on “I did this” or don’t leave a comment on the post, you will not be entered. The other options are not mandatory, so if you can’t figure them out, no big deal.

I will pick a winner at random from all who enter by 12:01 am on 9/12/13.

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About The Author
Cassidy Stockton Google: Cassidy Stockton
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