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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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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stackd F

Chive and Cheddar Protein Pancakes {Stack’d Giveaway}

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

Have you noticed the increasing number of protein pancake recipes these days? At first, I thought maybe it was just a body-builder thing, then perhaps it was a paleo-diet thing, but now I am realizing that these recipes cross those boundaries. A protein-rich pancake is a fabulous way to start the day. I love a good bowl of oatmeal, but unless I add some protein to it, I’m hungry within a couple hours. If I opt for a protein-rich breakfast, I’m far less likely to need a snack. This combination of protein and carbohydrates keeps you full and gives your body (and brain) some serious fuel to work through. Protein pancakes are an ideal breakfast solution.

I was very excited to stumble upon Stack’d: The Gluten-Free Protein Pancake Cookbook from Jessica Kahn and photographed by Rianna Alberty. These protein pancakes use rolled oats as a base and add eggs, yogurt and whey to bulk up the protein. Stack’d provides tips for swapping out oats for almond meal to make the recipes paleo-friendly and substitutions for making them dairy-free. I don’t imagine these pancakes will work as well with vegan egg substitutions, but they might. Recipes rely on a blender for mixing, so break out that Magic Bullet!

Stack'd : The Gluten-Free Protein Pancake Cookbook

Stack’d is elegantly simple. Its 30 recipes are beautifully photographed and contain easy-to-follow directions with ingredients you can find at your local supermarket. Because they do not rely on flour, there is nothing to be missed in these recipes. Use certified gluten free oats if you need the recipes to be gluten free. I absolutely adore the wonderful flavor combinations in the book- from sweet concoctions (adorably titled “Sweet Cheeks”) like Tart Cranberry and Citrus and Crisp Apple, to savory Fragrant Rosemary and Cozy Carrot. Stack’d even has a whole section dedicated to chocolate concoctions and dressed up recipes- Orange Julep, anyone?

Jessica and Rianna would like to give one lucky winner a copy of this book, along with a package of our Gluten Free Regular Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post (this works best on a desktop computer). We’ll pick a single winner at random from all who enter by 11:59 pm on 4/25/14. Can’t wait? Head over to the Stack’d website to order or download a copy.

Chive and Cheddar Protein Pancakes | Bob's Red Mill

Chive and Cheddar Protein Pancakes

Modeled after some outrageously delicious mini muffins, these chive & cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.

  • 3 tablespoons milk
  • 2 eggs, large
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon agave
  • 1 teaspoon vanilla extract
  • ½ cup (5 oz/143 g) nonfat plain Greek yogurt
  • ½ cup (1.6 oz/46 g) rolled oats
  • ½ cup sharp cheddar cheese, shredded
  • ½ teaspoon baking powder
  • 1 tablespoon natural whey protein powder (optional)

MAKES 6 – 8 PANCAKES; 2 SERVINGS

To keep pancakes warm while you make the full batch, preheat oven to 200°F.

Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.

Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.

Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.

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Cassidy Stockton Google: Cassidy Stockton
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The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

America’s Test Kitchen Event {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

We’ve got some exciting news to share from our friends at America’s Test Kitchen- they’ve launched a new book AND IT’S GLUTEN FREE! For The How Can It Be Gluten-Free Cookbook, they’ve applied their extensive expertise in baking and cooking to create reliable, delicious gluten free recipes that will work every time. We’ll keep our book review rather short, because we have a giveaway AND an event to tell you about.

I’m a huge Cook’s Illustrated and ATK fan. I like how deep they get into the science of things and how thorough they are in explaining what needs to be done. In my opinion, if you can understand why something works, you can apply that to other recipes. I have absolutely no doubt that all of the recipes in their newest book will be phenomenal, but this is not a book for the faint of heart. While most recipes are decidedly straight-forward, each recipe comes with a fabulous explanation of the how’s and why’s for its success- which makes each recipe look fairly daunting. If you get past that, you’ll have no problem creating THE BEST Old-Fashioned Birthday Cake, perfect New York-Style Pizza, Extra-Crunchy Fried Chicken and some pretty killer Chocolate Chip Cookies. Most recipes are accompanied by a lovely photo and those that are more complicated have great visual tutorials.

Bottom line: this is a great book for anyone who needs to cook and bake gluten free and wants to know the science behind what they’re doing.

The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

We were so pleased when ATK contacted us and let us know that, while they have their own preferred flour blend for the recipes, each recipe comes with some minor adaptations to have perfect success with our Gluten Free All Purpose Baking Flour. How cool is that?

Let’s take the coolness up a factor- join Jack Bishop, Editorial Director and TV Star at America’s Test Kitchen as he presents The How Can It Be Gluten-Free Cookbook at Bob’s Red Mill Natural Foods. Designed to help readers understand gluten-free baking and cooking, you’ll learn what to stock in a gluten-free pantry and breakthrough strategies that every gluten-free cook should use. When? April 7, 2014, at 4:00 PM Bob’s Red Mill will provide samples of a few of Jack’s favorite recipes from the book. This event is FREE and no registration is necessary! For more information: http://www.bobsredmill.com/Whole-Grain-Store.html

{Giveaway} The kind folks at ATK have offered us two copies of this fabulous book to giveaway to two lucky readers. We’re going to pair the book with a bag of our Gluten Free All Purpose Flour and Xanthan Gum so you can get started with this book right away. You know you want to win this book. To enter, follow the prompts below. We’ll select two winners at random from all who enter by 11:59 pm on 04/11/14.

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Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

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

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or Amazon.com

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup

VEGAN FRIENDLY

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

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Peanut Butter Quinoa Granola {Giveaway}

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

I recently heard someone say they were “quinoa-d out.” Quinoa does seem to be everywhere these days and it’s becoming so main stream that people like David Lynch are incorporating it into artsy projects. You may be feeling a little quinoa-d out yourself, but never fear, we have 500 Best Quinoa Recipes to share with you! Ok, we technically only have one, but it’s a wonderful recipe! This book is would be a fabulous cookbook to have on hand to inspire your love of quinoa. And, if you don’t love quinoa, I’m pretty sure this book will have something to change your mind.

500 Best Quinoa Recipes by Camilla Saulsbury | Bob's Red Mill

500 Best Quinoa Recipes by Camilla Saulsbury (of Power Hungry and a 2013 Spar for the Spurtle finalist) is full of recipes using quinoa for every meal of the day, including dessert. Recipes cover the full gamut from familiar, Sweet Potato and Black Bean Salad, to adventuresome, Seared Salmon with Pineapple Mint Quinoa. All of the recipes are gluten free, though, as is the case with many books we promote, the recipes are certainly not missing anything by leaving gluten out. The book starts off with an explanation of quinoa and its health benefits, and includes a handy guide on stocking your pantry with the ingredients for these recipes. There are so many delicious sounding options- you would never get bored!  Spicy Maple Pumpkin Soup, Caramelized Onion Quinoa Tart, Shepherd’s Pie with Sweet Potato Mash, Ginger Cardamom Drop Scones… the list goes on!

This book is really quite amazing and I am so proud of the work Camilla has done. I think you’ll enjoy it, too. Robert Rose has generously offered us a copy of this tome to give away to one lucky reader. We’ll pair this book with a quinoa starter kit, containing a package each of our gluten free and organic white quinoa, red quinoa, tricolor quinoa  and quinoa flour to help you get started. To enter, follow the prompts in the form at the bottom of the post. We’ll pick one winner at random from all who enter by 11:59 pm on 3/16/14.

Peanut Butter Quinoa Granola | Bob's Red Mill

Peanut Butter and Quinoa Granola

I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.

Tip

Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

•    Preheat oven to 325°F (160°C)
•    Large rimmed baking sheet, lined with parchment paper

  • 2 cups     large-flake (old-fashioned) rolled oats (500 mL) (certified GF, if needed)
  • 3⁄4 cup    quinoa, rinsed (175 mL)
  • 3⁄4 cup    lightly salted roasted peanuts, coarsely (175 mL) chopped
  • 1⁄2 tsp    fine sea salt (2 mL)
  • 1⁄2 tsp    ground cinnamon (2 mL)
  • 1⁄4 cup    natural cane sugar or packed light (60 mL) brown sugar
  • 1⁄4 cup    liquid honey or brown rice syrup (60 mL)
  • 1⁄2 cup    unsweetened natural peanut butter (125 mL)
  • 1⁄3 cup    vegetable oil (75 mL)
  • 1 tsp vanilla extract (GF, if needed) (5 mL)
  • 2⁄3 cup    dried cranberries (150 mL)

1.   In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.

2.   In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.

3.   Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

4.   Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

5.   Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

Makes about 4 cups (1 L)

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission. Photos by Colin Erricson 

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Cassidy Stockton Google: Cassidy Stockton
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Grain Crazy F

Grain Crazy + Barley Quinoa Pilaf {Giveaway}

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

Are you tired of hearing about awesome cookbooks you can win from us? No? Good because I have a few more to tell you about and Grain Crazy by Cherie Schetselaar and Britney Rule is a pretty neat little book. I actually came across this book through Pinterest of all places. Cherie was interested in our Grains of Discovery board and we exchanged a few comments about her love of whole grains and her new book from Familius, Grain Crazy.

That’s pretty much the perfect title to get the ear of someone at Bob’s Red Mill. After all, every single one of us at the Mill is definitely a little grain crazy.This book is perfect for the whole grain beginner. I love the recipes because they are all simple and approachable. Please don’t take that to mean they aren’t delicious. If you’re crunched on time and want to get a delicious whole grain meal on the table, this is the book for you. Each recipe is clearly written without a laundry list of ingredients, making whole grains something you can easily tackle for breakfast, lunch, dinner and dessert. Recipes range from Spelt Pancakes to Asian Turkey Wraps in Lettuce in Romaine Lettuce to Oatmeal Chocolate Chip Cookie Tart.

Familius has been generous enough to offer us a copy to share with one lucky reader. We’ll pair the book with a package of Whole Grain Barley, Whole Grain Quinoa and Whole Grain Spelt Flour. To enter, simply follow the prompts below and we’ll select a winner at random from all who enter by 11:59 pm on 3/7/14. If you cannot wait and want to pick up a copy of the book now, head over to Familius and grab a copy. Get more great recipes from Cherie and Britney at their Grain Crazy blog.

Grain Crazy | Bob's Red Mill

 

Barley Quinoa Pilaf

Reprinted with permission from Grain Crazy by Cherie Schetselaar and Britney Rule
This is a fantastic-looking pilaf and it tastes delicious. Instead of a basic pilaf, which uses nutrient-empty white rice, this recipe is full of whole grains and vegetables.
  • 1/2 cup of Grapeseed Oil or Olive Oil
  • 1/2 of a White Onion, finely chopped
  • 3/4 cup of chopped Leek or Green Onion
  • 1 cup of Barley
  • 1/2 cup of Quinoa
  • 2 teaspoons of Chicken Seasoning*
  • 2-3/4 Water
  • 1 to 1-1/4 cups of shredded Carrots
  • 1 can (14 ounces) of sliced Mushrooms or 1-1/2 cups of fresh mushrooms
  • 1/4 cup of Green Onion chopped for garnish
  • Salt and Pepper to taste
  • Pine Nuts (optional)
1. Preheat oven to 350°F.
2. Heat the oil in a skillet over medium heat and sauté the onions and leeks until soft.
3. Stir in the barley and quinoa and cook for 5 minutes.
4. Pour into a covered baking dish and stir in the chicken seasoning, 1-1/2 cups of water, and carrots. Bake
for 30 minutes.
5. Remove from oven and stir in the remaining 1-1/4 cups of water. Cover and bake for another 30 minutes.
6. Remove from oven and garnish with green onions and pine nuts, if desired. Enjoy!
Serves 6
*For Meatless Mondays, substitute vegetable bullion or leave out the seasoning and use vegetable broth in place of the water.
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Cassidy Stockton Google: Cassidy Stockton
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Whole-Grain Mornings + Blueberry Breakfast Bars {Giveaway}

by Cassidy Stockton in Contests, Recipes

I am a breakfast fanatic. I simply cannot survive without breakfast and it has to be solidly nutritious in order to function during the day. It should be protein packed and have at least one serving of whole grains or I end up a cranky, hungry mess at 10 am. I love the idea of a sugar-laden breakfast or a one that is fried to a crispy golden treat, but it never works for me.

Needless to say, I was very excited to discover Whole-Grain Mornings by Megan Gordon. Based in Seattle, Megan writes the blog A Sweet Spoonful, contributes regularly to The Kitchn and runs her own artisan granola company, Marge, so to say she knows a little something about writing delicious recipes is an understatement in the extreme. I knew I would love this book before I even looked under the cover and I was right, it’s delicious!

Whole-Grain Mornings by Megan Gordon

I love hot cereal, but even I get a little bored with it day after day. Luckily, this book is filled with creative and exciting dishes to fill you up and keep you fueled throughout the day. Megan keeps some basic, but still whole grain, recipes like Whole-Grain Buttermilk Pancakes, Five Grain Porridge and The Very Best Oatmeal for those mornings where you want something familiar and relatively quick. It’s the other recipes that really pique my interest, though. Zucchini Farro Cakes with Herbed Goat Cheese and Slow Roasted Tomatoes? Yes, please! Huckleberry Cornmeal Custard? Don’t mind if I do (and bravo to Megan for including the elusive huckleberry in her book). Baked Pumpkin Risotto? Stop. Just stop right there. I’m getting too excited for breakfast tomorrow!

Filled with beautiful photos and funny, touching stories, Whole-Grain Mornings is a delightful addition to your cookbook collection. I am excited to be giving away a copy of this lovely book paired with some of our favorite whole grain ingredients to make it easy to get started creating whole grain deliciousness right away! Megan has a lovely recipe for Five Grain Porridge and uses many of the same ingredients throughout her book, so we’ll be pitching in all of the necessary ingredients for this recipe- Barley Flakes, Rye Flakes, Millet Grits, Cracked Wheat and Whole Grain Amaranth. To enter, simply follow the prompts below. If you simply cannot pin all of your hopes on winning this book, head over to Amazon or your favorite book purveyor to pick up a copy today. If you like this recipe, we highly recommend checking out A Sweet Spoonful for more of Megan’s culinary creations.

Whole-Grain Mornings Blueberry Breakfast Bars | Bob's Red Mill

Blueberry Breakfast Bars

Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon (Ten Speed Press, © 2013). Photo Credit: Clare Barboza.

These are the ultimate all-purpose breakfast bars. They blend right in with a weekend brunch spread but are also the perfect help-get-me-through-morning-traffic snack. They boast a toasty flavor from the almonds and sesame seeds and a warm fragrance from the marriage of brown sugar and oats. While I love using fresh berries in the summer, in the dead of winter I rely on frozen blueberries I’ve stored from previous farmers’ market hauls. makes 12 to 16 bars, depending on size

Morning Notes: If you can’t find rye flakes, feel free to use more rolled oats instead.

Blueberry Filling

  • 3 cups / 720 ml fresh Blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
  • 1⁄4 cup / 45 g Natural Cane Sugar
  • 3 tablespoons Unbleached All-Purpose Flour
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 tablespoon grated Lemon Zest
  • 1 teaspoon Water

Whole Grain Crust

  • 1⁄2 cup / 50 g Rolled Oats
  • 1 cup / 100 g Rye Flakes
  • 3⁄4 cup / 60 g sliced raw Almonds
  • 1⁄4 cup / 30 g raw Sesame Seeds
  • 1 cup / 120 g Whole Wheat Flour
  • 1⁄2 cup / 75 g packed Light Brown Sugar
  • 1⁄2 teaspoon ground Cinnamon
  • 1 teaspoon Kosher Salt
  • 3⁄4 teaspoon Baking Powder
  • 1 large Egg, beaten
  • 8 tablespoons / 115 g cold Unsalted Butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
  • 3 to 4 tablespoons Ice Water

Preheat the oven to 350°F. Butter an 8-inch square pan.

To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break down and the sauce thickens, 3 to 4 minutes. Remove from the heat.

To prepare the crust: In the bowl of a food processor fitted with the metal blade, pulse together the rolled oats, rye flakes, almonds, and sesame seeds just until they form a chunky, mealy texture, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a time or two to combine. Add the egg and butter. Add ice water slowly and pulse until mixture just begins to clump together.

To assemble and bake the bars: Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Pour the berry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top as you would for a fruit crisp or crumble—messy and haphazard, but evenly dispersed. Don’t worry about pressing down; it will bake into the bars beautifully.

Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.

Make It Your Own: Try these with your favorite seasonal berries. Blackberries or huckleberries would be lovely, as would cherries.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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