Garbanzo Fava Bean Flour

Flours: A Primer

by Sarah House in Gluten Free, Recipes, Whole Grains 101

The world of flours seems to be growing year after year.  Long gone are the days of two options:  white flour and whole wheat flour.  By my count, Bob’s Red Mill carries fifty-four different flours and meals.  And these range from gluten-free to gluten-full, light to white to whole-grain, single grain flours and flour blends.  Is anyone getting overwhelmed yet?  How in the world does one pick a flour to use?

As many people are aware, there are flours that contain gluten (a protein found in wheat and similar grains and flours that are gluten-free (contain no gluten proteins but therefore aren’t able to create structure as easily as gluten-based baked goods).  Gluten-full grains provide great structure and delicious flavors that can be enjoyed by anyone who is not affected by Celiac disease nor has gluten intolerance.  Gluten-free grains may be enjoyed by anyone and provide many unique flavors, colors, and textures that many gluten-eaters haven’t yet discovered.

Bob's Red Mill Flour Primer: gluten free, high protein, low carb, whole grain- we have it all and we'll tell you how to use it. #bobsredmill

If you aren’t affected by food allergies, eat any and every grain flour you can!  There is a whole wide and wonderful flour-full world out there.  Grains and flours that contain gluten include:  wheat & semolina, barley, Kamut®, rye & pumpernickel, spelt, and triticale.  All-purpose, bread, pastry, and cake flours are typically varieties of gluten flours with differing amounts of protein that correspond to their specific purpose.

If you maintain a more strict diet, don’t fret, your options are far more expansive than you can imagine:  nuts, beans and peas, amaranth, buckwheat, coconut, corn, flax, millet, oat, potato, quinoa, rice (white and brown and sweet), sorghum, soy, tapioca, and teff.  All of these products are inherently gluten-free but they are not always tested for or processed in certified gluten-free facilities, so if you follow a gluten-free diet, make sure to check the labels.

Most gluten-containing flours are available as whole-grain flours (meaning they contain the bran and germ along with the standard endosperm) and white or light versions.  Classifying flour as “white” or “light” indicates that all or most of the bran and germ have been removed.  Why choose one over the other?  Whole grain flours contribute rich flavor and color to a baked item as well as affects the texture (and don’t forget about all the fiber and vitamins and nutrients!).  The gluten and starches in the grains’ endosperm create wonderfully pillowy structures that give us our much-loved sandwich breads, ciabattas, baguettes, cakes, and cookies.  The bran and germ, when included (or not excluded), cut into the endosperm’s structures, thereby creating items with a bit less height and a more defined texture.

The best way to pick your gluten flour is to think about the finished texture.  The lightest and most delicate items should be made with Super-Fine Cake Flour or Unbleached White Pastry Flour.  Hearty heavy-duty breads work best with whole-grain flours like Organic Ivory Wheat Flour and Organic Dark Rye Flour.  Most other items fall right in the middle and can use blends of any light, medium, or heavy flours.  Coarse meals like Organic Pumpernickel Dark Rye Meal and Graham Flour can be added for extra texture and a coarser crumb.

Bob's Red Mill Flour Primer: gluten free, high protein, low carb, whole grain- we have it all and we'll tell you how to use it. #bobsredmill

Super Light

Light

Medium

Heavy

Extra Special Add-Ins

If you are new to whole grain flours or just aren’t in the mood for 100%, try swapping out a portion of your standard white flour for some whole grain.  An easy exchange is 25%.  Use a blend of 75% Unbleached White Fine Pastry Flour and 25% Whole Wheat Pastry Flour in you next pie crust, or try Spelt Flour as a quarter of the flour in your next sandwich bread.  Or just go for it and whip up a batch of whole wheat chocolate chip cookies!  (see recipes below)

Just because you may not follow a gluten-free diet, don’t turn your back on all those gluten-free flours or you will be missing out.  Gluten-free flours run the gamut in terms of flavors and textures.  Gluten-free flours rarely work as stand-alone flour and the typical flour blend consists of two gluten-free flours and one starch.  A good jumping off point is 1/3 of each, but as you become more comfortable and familiar with gluten free baking, you’ll run across and be able to create blends that better suit your personal tastes (more info is available here

Including links about how to use binders).  To incorporate gluten-free flours with gluten-full, swap out the same 25% as you would whole-grain flours.

The most popular gluten-free flours are made from rice and sorghum and rice is milled as both whole grain and white.  These grains contain enough protein to aide in structure and have mild flavors that don’t detract from the ideal finished product.   For yeasted breads, bean flours are often used due to their high protein contents.  Be forewarned, some people may notice a distinct bean flavor and aroma in raw doughs but it will dissipate after baking.

Using gluten-free flours are a great way to change up flavors and textures.  Amaranth and quinoa add savory grain flavors while buckwheat, corn, millet, and oat can walk the line between both sweet and savory.  Teff, buckwheat, and green pea and black bean flours can change up the color along with incorporating unique flavors.

Almond, hazelnut, and flaxseed meal, and coconut flour are all unique ingredients that require a bit more practice and information.  All can be added as an extra addition and almond and hazelnut meal work well as stand-alone flour in certain applications (think macarons, flourless chocolate cakes, and paleo-centric baking).  Flaxseed meal and coconut flour are a bit tricky.  Flaxseed meal combined with water makes a gel-like substance that is a great substitute for eggs when used as binders and is wonderful to add to any baked good for a fiber boost.  Coconut flour is extremely high in fiber and using it as the main ingredient in an item will call for using unique recipes unlike any traditional bakers have seen before.  Adding a tablespoon or so of coconut flour to your recipe will help with liquid absorption and will add a delicate coconut undertone to the flavor.  Before you go adding any more than that, check out some recipes designed especially for coconut flour.

Bob's Red Mill Flour Primer: gluten free, high protein, low carb, whole grain- we have it all and we'll tell you how to use it. #bobsredmill

Creating a Gluten Free Flour Blend:

  • For an all purpose flour blend use a ratio of 1/3 light flour and 2/3 heavy and/or medium flour.
  • For a pastry flour blend use a ratio of 2/3 light flour and 1/3 heavy and/or medium flour.

Substituting Gluten Free Flours for one another:

  • As a general rule, substitute gluten free flours within the same “weight” group cup for cup.
  • By substituting flours, you may experience a change in flavor and texture.

Heavy Flours

Medium Flours

Light Flours

Gluten free flours are classified based on their protein content. Heavy flours assist in creating the structure of your baked goods, as do medium flours. Light flours aid in binding and moisture retention.

These recommendations should help you set out on your foray into whole grain baking.  As you become more comfortable and as you investigate other resources, more and more ideas and flour blends will come your way.  Some excellent new whole grain baking books have come out in the last few years, some even earing award nominations!  Pick up a bag of whole grain flour that piques your interest and start baking!

WholeWheatChocolateChipCookies2s

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Sarah House Google: Sarah House
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CookingClasses1

May Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Get inspired at The Bob’s Red Mill Cooking School!  We have three wonderful classes that will nurture your family and inspire you in the kitchen. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

Mother’s Day High Tea with Dan Brophy!
Thursday, May 9, 2013
5:00-7:00 p.m.
Class fee $50.00**

Do you have a granola-eating granny? What better way to celebrate Mother’s Day than with a Whole Grain High Tea? With Chef Dan Brophy you’ll want to sample and sip with other like-minded whole grainophiles. (Don’t bother checking the dictionary for that word!).  Recipes will be provided for such delights as; Mushroom Caps Stuffed with Quinoa, Whole Grain Banana Bread with Cream Cheese Filling, Finger Sandwiches on Whole Grain and Rye Bread, Smoked Salmon Pinwheels, Polenta with Tomato Tapenade, Whole Grain Shortcake, Oatcakes and Whole Grain Tart Shells with a variety of dessert fillings. Celebrate your “Mum” while enjoying a wonderful array of tasty treats!

Supplies to Bring: enjoy the sampling!

**A special rate of 2 for $80 will be offered for those who register with their mothers or those who are mother figures!

May Cooking Classes at Bob's Red Mill

Get Ready To Throw A Pizza Party with Alan Maniscalco!
Thursday, May 23, 2013
5:00-7:00 p.m.
Class fee $50.00

Alan Maniscalco, Chef at Ken’s Artisan Pizza, will show you how to make a pizza that will impress even your toughest critics.  We’ll start with a Pizza Margherita, and then learn a spicy twist on this classic using a dough made from a whole grain starter (Spicy Margherita).  The class will focus on a versatile Whole Wheat Dough, topped with broccoli raab, sausage and chiles, and made into a Skillet Focaccia with peppers and provolone.  Plus we’ll make a Gluten Free Potato Pizza and a take on the French Flat Bread, Pissaladiere.

Hands-0n “Taming The Tamale” with Ivy Manning!
Tuesday, May 28, 2013
5:00-7:00 p.m.
Class fee $60.00

Wrapped up like little presents in corn husk wrappers and filled with delicious masa, beans, chicken, and spices, tamales are a treat, but they’re also an art that takes practice. Join cookbook author and Oregonian FoodDay columnist, Chef Ivy Manning for a fun hands-on class as she shows you the secrets to perfect homemade tamales. We’ll make and sample Light Sweet Corn, Black Bean and Poblano Vegan Tamales and Rich Chicken Tamales, plus a delicious Tomatillo Sauce. Bring your apron and get ready to wrap and fold your way to delicious dinners!

Supplies to Bring: Your apron!                                        Class fee $60.00

**This class is limited to 15 students so be sure to sign up quickly!

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Cassidy Stockton Google: Cassidy Stockton
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GrainMainsSmall

January 2013 Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Get inspired at The Bob’s Red Mill Cooking School! Now that the hustle and bustle of the holidays has passed, it’s the perfect time to inspire yourself with new, healthier fare. We have three wonderful classes that will support your resolutions and give you some new recipes for the New Year. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon (see address below).

Healthy Winter Warmers with David McIntyre!
Wednesday, January 16, 2013
5:00-7:00 p.m.
Class Fee $50.00

Celebrate the New Year with Chef David McIntyre and his new recipe ideas! Winter is here, and cold weather calls for warming and filling meals. Luckily, whole grains are a great way to make those winter meals healthful! We’ll be focusing on grains and beans you may be less familiar with so it’s sure to be fun and entertaining. His recipes will include: Millet Couscous with a Cauliflower Tagine, Amaranth Pilaf, simple slow-cooked Cranberry Beans with Rosemary, a green, herb-packed Sorghum Tabouli, a Winter Vegetable Soup with Bulgur, and an easy, quick Oat Shortbread. Come be inspired!

Nutrition Success Strategies for the New Year with Alison Ozgur, R.D!
Thursday, January 24, 2013
5:00-7:00 p.m.
Class Fee $50.00

Are you feeling motivated to make some positive changes in your diet? Let this be the year you take control over your health and weight. Alison Ozgur, registered dietitian and author will motivate you as she shares important nutrition tips on key nutrients for disease prevention and optimal health. This class will consist of a lecture and cooking demonstration combo. Alison’s recipes will include: Chipotle Lentil Sloppy Joes, Millet Almond Balls, Ginger Edamame Quinoa, Wheat Berry Salad, Kale and Potato Soup, and Amaranth Carrot Cookies.

GrainMainsSmallGRAIN MAINS with Bruce Weinstein!
Thursday, January 31, 2013
5:00-7:00 p.m.
Class Fee $50.00

Come discover the culinary secrets of whole grains with our special guest, award-winning cook book author Bruce Weinstein. Sure, we all know whole grains are good for us but they’re also delicious—a versatile culinary ingredient that has been given center stage – or at least center of the plate – in Bruce Weinstein and Mark Scarbrough’s latest book: Grain Mains 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. In this class you will have an opportunity to taste a variety of whole grains as we start off with a whole grain tasting – wheat berries, spelt berries, rye berries, kamut, hull-less barley and quinoa. Then we’re off to explore some main courses that include the following whole grain dishes, First Course: Black Quinoa and Black Bean Burgers (vegan), Second Course: Lamb and Triticale Tagine (meat friendly) Dessert: Cinnamon Raisin Barley Pudding (vegetarian). You’ll also receive additional recipes for: Syrian Sliha, Breakfast Polenta Cake with Kamut Oat Topping, Millet Burgers.

If you can’t make it to his class don’t miss his book signing on Friday, February 1, 2013 from 11:00 am to 1:30 pm at Bob’s Red Mill Whole Grain Store.

Classes take place at:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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Cassidy Stockton Google: Cassidy Stockton
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Amelia Hard

December Cooking Classes at Bob’s Red Mill

by AmandaCarter in Featured Articles

Get inspired at The Bob’s Red Mill Cooking School! After Thanksgiving has come and gone, it’s easy to feel burned out on cooking and baking. Fear not: we’ve got the cure for your kitchen fatigue with two wonderful holiday-themed classes the will reinvigorate this December. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon (see address below).

 

Holiday Italian Baking with Chef Amelia Hard

Thursday, December 6, 5:00-7:00 p.m. 

Chef Amelia Hard is back with one of her always-popular Italian baking classes! This one features delicious treats you can make for family and friends as part of your holiday celebrations. For gifts, you’ll learn to make Torta Quattro Quarti, a moist pound cake that uses extra-virgin olive oil in place of butter and is baked in mini loaf pans; Zaletti, lemony Venetian cornmeal cookies with raisins; and Biscotti flavored three different ways: Almond-Anise BiscottiHazelnut-Orange Biscotti and Chocolate-Walnut Biscotti. Finally, for a spectacular finish to your holiday dinner, you’ll learn to make Torta Barozzi, the most delectably decadent flourless chocolate torte you’ve ever tasted! You’ll also receive a recipe for a delicious and unusual Italian spice cake, Torta Speziata. Class fee $50.00

 

Whole Grains for the Holidays with Ivy Manning

Thursday, December 13, 5:00-7:00 p.m.  

The holidays are always a great time to embrace your inner chef, but so much of the food going around will be full of processed ingredients that are high in sugar, low in fiber, and less than healthy. Learn how to make the holidays more delicious and healthy in this exciting class taught by noted cookbook author, food writer and Oregonian columnist Chef Ivy Manning. Recipes will include Gluten-Free Golden Flax Crackers with Light ‘n’ Creamy Dungeness Crab Dip, Mile-High Amaranth Biscuits with Green Chiles, Winter Squash & Quinoa Soufflé, and Teff Gingerbread Cake with Apple Cider Glaze.  Please note, this is not a gluten-free class. Class fee $50.00

 

Classes take place at:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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AmandaCarter Google: AmandaCarter
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True Grit(s): Southern-Style White Corn Grits {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

Shrimp and Grits, a classic dish of the American South.

For years, we’ve been told by our customers in the South that our grits are not “real” grits. The only “real” grits are white grits according to Southerners. Sure, they still like our yellow corn grits, but they’re just not the same. We’re happy to announce that we now offer White Corn Grits, which we’ve dubbed “Southern-Style” to let you know that these grits are the real deal.

Like our yellow grits, these white corn grits are milled from top-quality California corn and have a rich corn flavor. Most grits at the store have the bran and germ removed to allow them to cook more quickly. The process we use to grind these grits allows us to retain most of the healthy bran and germ without compromising the inherent fluffiness and stickiness of true grits.  That’s why, when you eat our grits, you’ll see little brown flecks (the corn germ) mixed throughout. Even though we’ve left these nutritious bits in, our grits still cook up in five minutes and are as creamy and delicious as any you’ve ever tasted. You can even use our white corn grits to make the Italian dish polenta.

Corn grits are wonderful any time of day. For breakfast, try adding shredded cheese and topping with an egg. Fried Corn Grits is a favorite dish at our Whole Grain Store where they are cooked and left to sit overnight in the fridge, then sliced and fried (recipe on package) and topped with *gasp* maple syrup. Trust me, they are wonderful. Use them to make the traditional Shrimp and Grits or top with marinara or gravy for a hearty dinner dish.  They’re so versatile, we find it hard to ever tire of them.

These White Corn Grits will be available in your local stores in the coming months. We’ve had a bit of a hiccup on our website, so this product is not yet available to purchase there. We don’t have a gluten free version of these white grits yet, but we do still make our gluten free yellow corn grits.

Giveaway

To help make up for the website hiccup, we’re giving away a package to five lucky readers! How to enter? Simply leave us a comment here on this blog post that tells us what you would make with these Southern-Style White Corn Grits. We’ll select five winners randomly from all who comment by 11:59 pm on Monday, May 14th.

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Cassidy Stockton Google: Cassidy Stockton
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Chef Dan Brophy is a Certified Executive Chef and Master Gardener and one of our favorite instructors at Bob's Red Mill. Photo courtesy of Michelle Abendschan.

June Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Global Flatbreads with Ivy Manning!
Thursday, June 7, 2012 5:00-7:00 p.m.  
 Class fee $40.00

Flatbreads are a staple all over the world, and their shape means they are a quick, delicious way to feed your family. Join cookbook author Ivy Manning for a tour of the globe through flatbread in this fun class.  Her recipes include: Ethiopian Teff Flatbreads with Spiced Red Lentil Stew, Indian Yogurt Naan Breads with Citrus Curry Butter, Mexican Corn Tortillas with Smoky Black Bean Dip, and Caramelized Onion-Rosemary Focaccia.

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Chef Dan Brophy is a Certified Executive Chef and Master Gardener and one of our favorite instructors at Bob's Red Mill. Photo courtesy of Michelle Abendschan.

Healthy, Delicious, Vegetarian Picnic with Chef Dan Brophy!
Thursday, June 14, 2012 5:00-7:00 p.m.
Class fee $40.00

Can’t picture a picnic without fried chicken? Chef Dan Brophy will take you through the steps of putting together a menu and whipping up some garden fresh recipes including Whole Grain Bread Sticks with Three Dips (White Bean Dip, Edamane Hummus, Roasted Garlic Yogurt Cheese). Love quinoa? Have you tried Quinoa Tabbouleh? Fresh mouthwatering Strawberry Basil Salad and Garbanzo Salad with Feta and Olives. Spiced Nuts and a Whole Grain Fig Bar round out the menu. Fun that your family and friends will love you for.

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Amazing Amaranth with Anjali Wynkoop!
Thursday, June 21, 2012 5:00-7:00 p.m.
Class fee $40.00

Come enjoy and appreciate this food plant native to North America, known around the world for it’s nutrient-rich grain and greens. Together with Chef Anjali, taste your way through these amaranth dishes.  Her recipes include; Amaranth Canapés with Fresh and Spicy Amaranth Greens, Cheese Stuffed Amaranth Bread, Chicken in Amaranth Mole, Puffed Amaranth and Pumpkin Seed Squares. Also learn tips on how to use amaranth in gluten free cooking.

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Nutrition for Health and Vitality with Alison Ozgur, R.D!
Thursday, June 28, 2012 5:00–7:00 p.m.
Class fee $40.00

Do you want to feel great, have increased energy, and achieve optimal health?  Nutritional choices play a huge role in the cause of many diseases. Join Alison Ozgur, registered dietitian and author as she shares important nutrition tips for weight control, disease prevention, and optimal health. This class will consist of a lecture and cooking demonstration combo. Alison’s recipes will include:  Whole Grain Energy Bars, Breakfast Power Yogurt, Acorn Squash with Pesto Quinoa, Chopped Vegetable Quinoa Salad, Lentil Loaf, and Vegetarian Chili.

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Cassidy Stockton Google: Cassidy Stockton
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Photo courtesy of Michelle Abendschan

April Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Chef Amelia Hard teaches at our cooking school frequently- join her in April for Remarkable Rice. Photo courtesy of Michelle Abendschan.

Remarkable Rice with Chef Amelia Hard!
Thursday, April 5, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Popular Chef Amelia Hard is back with another class focused on a single grain: rice. We’ll begin by sampling rice-paper Salad Rolls fi lled with soy-sauce-baked tofu. Then you’ll learn step-by-step how to make a classic Italian risotto with Arborio rice – a delicious Risotto with Seasonal Greens. Other recipes will include leftover risotto – Mushroom Risotto Cakes, Vietnamese Rice-Noodle Salad, Turkish-inspired Rice Pilaf with Nuts and Cinnamon, and Coconut Brown Rice Pudding made with brown sweet rice.

Hands-on Pie Baking with Dan Allen!
Thursday, April 12, 2012 • 5:00-7:00 p.m.
Class Fee: $50.00

Dan Allen, owner of Cricket Café will help demystify your pie baking dilemmas. In this hands-on class Dan will focus on Sweet Apple Pie with a foolproof and whole wheat crust that envelopes a one-of-a-kind unique apple filling. He will provide you with baking tips to make even the beginner baker successful. His recipes with include: Hand Pie variations – a flaky hand pie perfect for packed lunches, picnics, or anytime and fi lling choices from savory to sweet, Brown-Butter Pear and Lemon Curd Tart, Butter Brickle Banana Cream with a Toasted Coconut Crust, Blueberry and Lemon Cloud Tartlets, and Missouri Mud Pie. Everyone will leave class with their own apple pie (using a whole wheat crust) to bake at home!

Supplies to Bring: Apron, wash cloth, 9 inch glass or ceramic pie plate, medium size mixing bowl, rubber spatula or wooden spoon, pastry cutter, bench knife and rolling pin.

New to Gluten Free with Lori Sobelson!
Thursday, April 19, 2012 • 5:00-6:30 p.m.
Class Fee: $25.00

Are you new to the gluten free lifestyle? Do you feel overwhelmed not knowing what is safe to eat, what products to buy, how to bake without using gluten fl ours? In this class Lori Sobelson, Director of Community Outreach with Bob’s Red Mill will walk you through the basic steps of converting to a gluten free lifestyle. We will discuss what it means to live a gluten free lifestyle, talk about brands you can trust, sample gluten free baked goods made from Bob’s Red Mill gluten free mixes as well as learn tips that will make your new menu planning easier. You’ll leave with a recipe packet and a better understanding of all that’s available to make your new lifestyle easy to adapt to and worth the change!
*This class is specifically designed for those who are new to gluten free. It is an informational class only; no cooking demonstration will be given.

 Spectacular Spring Salads with Laura B. Russell!
Thursday, April 26, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Join food writer and cookbook author Laura Russell as she incorporates grains, beans, and lentils into spectacular spring salads. Many are main-dish worthy, such as Quinoa Salad with Chicken and Grapes, Wild Rice Salad with Smoked Trout and Lemony Dill Vinaigrette, and Cannellini Bean Salad with Tuna and Watercress. The others, Lentils Vinaigrette with Toasted Almonds, Tropical Rice Salad with Mango, Avocado, and Cilantro, and Buckwheat Salad with Roasted Asparagus, can be served as side dishes or light main dishes. We’ll talk about cooking grains and beans, making homemade dressings, and ideas for varying the recipes as well. All of the salads in this class are gluten free.

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Cassidy Stockton Google: Cassidy Stockton
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Learn how to make Dosas, an Indian snack food made from lentil and rice flour, with Leena Ezekiel.

January Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

New to Gluten Free with Lori Sobelson!
Thursday, January 12, 2012 • 5:00-6:30 p.m.
Class Fee: $20.00

Are you new to the gluten free lifestyle? Do you feel overwhelmed not knowing what is safe to eat, what products to buy, how to bake without using gluten flours? In this class Lori Sobelson, Director of Community Outreach with Bob’s Red Mill will walk you through the basic steps of converting to a gluten free lifestyle. We will discuss what it means to live a gluten free lifestyle, talk about brands you can trust, sample gluten free baked goods made from Bob’s Red Mill gluten free mixes as well as learn tips that will make your new menu planning easier. You’ll leave with a recipe packet and a better understanding of all that’s available to make your new lifestyle easy to adapt to and worth the change!

This class is specifically designed for those who are new to gluten free. It is an informational class only; no cooking demonstration will be given.

Creative Cornmeal with Amelia Hard!
Thursday, January 19, 2012 • 5:00-7:00 p.m.
Class Fee: $40.00

Learn how to make Dosas, an Indian snack food made from lentil and rice flour, with Leena Ezekiel.

Chef Amelia Hard will demonstrate some of her favorite ways to use cornmeal, a delicious and versatile grain popular in many cultures. We’ll begin with two versions of polenta crostini: Yellow Polenta Crostini with Peperonata (a sweet red pepper and onion topping) and Blue Corn Polenta Crostini with Garlicky White Bean Purée. Then we’ll move on to three hearty, richly flavored winter dishes from around the world: from Italy, Soft Polenta with Braised Savoy Cabbage; from Mexico, Black Bean and Collard Stew with Masa Dumplings; and from the American South, authentic Southern Skillet Cornbread made with white cornmeal and served with Simmered Black-Eyed Peas. For dessert, we’ll sample a variation on Navajo Blue Corn Cake, a wonderfully moist cake flavored with tender wheat berries and lots of raisins, served with a blueberry sauce.

Eating Healthy The Indian Way with Leena Ezekiel!
Thursday, January 26, 2012 • 5:00-7:00 p.m.
Class Fee: $40.00

Cooking with whole grains is natural to the Indian way of life. Come learn some authentic Indian breads and cereals with Leena Ezekiel, as part of her continuing series of classes on cuisine from her homeland. Some of her recipes include: Amaranth Flour and Potato Flat Bread, Dosas (a lentil and rice fl our crepe), Sambar (lentil and vegetable soup flavored with Indian spices and tamarind) Besan Mithai,
(garbanzo bean fl our dessert), Coconut Chutney and more!

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Cassidy Stockton Google: Cassidy Stockton
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Black Bean Patties

Black Bean Porridge Patties for the Golden Spurtle (GF, V)

by Cassidy Stockton in Featured Articles, Golden Spurtle, Meatless Mondays, Recipes

While you are peacefully asleep on Sunday morning, our team will be eagerly awaiting the results of the 2011 Golden Spurtle World Porridge Making Championships. That’s right, this coming Sunday is the 18th Annual Golden Spurtle!

If you recall, we held the Spar for the Spurtle throw down last August to determine our entry into the competition. Our winner was Merry Graham from Newhall, California with her dish— Black Bean Porridge Patties with Black Bean Pico de Gallo.

Right this moment, Merry and a few key Bob’s Red Mill team members are preparing for the competition (ok, so they’re probably asleep right this moment, but they’re prepping in their dreams- we’re sure of it!). While the judges will have to wait to try her savory patties, you can make them at home this weekend.

Crispy on the outside, creamy on the inside, this recipe combines a breakfast staple (oats) with a little Californian flair. Top these with a dollop of Greek yogurt like Merry does or do what we’ve been doing at home and top with a fried egg. I’ve made this recipe so many times since I tried it in August it’s borderline embarrassing. My husband has deemed these “his favorite food” and I  love them for how easy they come together. Unlike our Oregon Orchard Oat Brulee and our Savory Oat Fritters, this recipe is fairly simple and quick to make. To top it off- these can easily be made gluten free and are naturally vegan- though I can promise they lack nothing in flavor and texture!

Be sure to check back and find out how Merry did at the competition. We’ll have a full report on Monday. Spurltes crossed!

Watch Merry’s video to see how these are made.

Black Bean Porridge Patties with Black Bean Pico de Gallo

Ingredients:

  • 2/3 cup Bob’s Red Mill Award Winning Steel Cut Oats*
  • 1 2/3 cups Water
  • 1 Tbsp chopped Garlic
  • 3/4 tsp Salt
  • 1 (15 oz) can Black Beans, rinse, drained, divided
  • 1 tsp Cumin
  • 1/8 tsp Crushed Red Pepper
  • 1/3 cup minced fresh Cilantro for patties, 1/2 cup chopped Cilantro for pico
  • 3/4 tsp Bob’s Red Mill Baking Powder
  • 1/3 cup Bob’s Red Mill Oat Flour, additional for forming patties*
  • 1/3 cup Grapeseed Oil (or Canola)
  • 1 ½ chopped fresh Tomatoes
  • 2 Green Onions, chopped, additional for garnish
  • 1/2 cup Picante Salsa, medium or mild if preferred
  • 2/3 cup Greek Yogurt

Instructions:

In a 4-cup bowl, combine Bob’s Red Mill Steel Cut Oats and 1 2/3 cups water, stir and set aside for three hours. Do not drain water after oaks have soaked. [Alternative non-soak method listed below.]

Pour softened oats and soaking water in a 4-quart or larger saucepan, combine, garlic, water, and salt, cover, and cook on high or medium-high for 9 minutes, stirring 2 or 3 times. Uncover, add 1-cup black beans, cumin, and red pepper, stir constantly and cook 4-minutes.

Pour hot porridge into a large bowl and stir in 1/3-cup cilantro and then add baking powder, stir, add all but about 2-tablespoons of the oat flour until uniform in consistency. Sprinkle a work surface with about 1-tablespoon of remaining oat flour. Form 4 patties by scooping 1/2-cup oat mixture. Sprinkle each mound with about 1-tablespoon of oat flour; press down with the back of a metal spatula and shape with hands.  Use additional oat flour if needed.

In a large non-stick skillet, heat grapeseed oil on high. Fry patties on both sides 5 minutes, adjusting heat between high and medium-high, until patties are brown and crispy. Meanwhile, in a medium bowl toss together remaining black beans, 1/2-cup cilantro, tomatoes, green onions, and picante salsa.

Place Black Bean Porridge Patties on a large serving patter or on individual salad plates. Top patties with Black Bean Pico de Gallo and dollop with Greek yogurt. Sprinkle with cilantro and green onions.  Serves 4

Alternative non-soak method: Combine oats and garlic with 2 2/3 cups water in a 4-quart saucepan, and bring to a boil. Cover, adjust heat to medium and cook for 14 minutes or until water has almost completely absorbed into oats. Uncover, and add black beans, cumin and red pepper, stir constantly and cook 4-minutes. Continue instructions as listed above.

*To make this recipe gluten free, simply use our Gluten Free Steel Cut Oats and our Gluten Free Oat Flour (or other flour of your choice).

About The Author
Cassidy Stockton Google: Cassidy Stockton
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Baking christmas cookies

November Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich!
Thursday, November 10, 2011 5:00-7:00 p.m

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more!

Supplies to Bring: enjoy the sampling!                           Class fee $40.00

Holiday Baking… European Style with Dan Allen!
Thursday, November 17, 2011 5:00-7:00 p.m.

Join us in welcoming returning Chef Dan Allen, owner of Cricket Café as he inspires us to make the holidays a European flair.  His incredible menu will include: Thanksgiving Multigrain Dinner Rolls – rustic, crusty, airy rolls that are foolproof, served with homemade butter that you can make yourself, Christmas Italian Tiramisu Trifle – luxurious and decadent with almond flour and whole-wheat pastry flour… his favorite dessert with a unique twist for the holidays. Additional recipes will include: Cracked Wheat & Walnut Apple-Cider Loaf, Cranberry-Sour Cherry Corn Muffins, Cardamom Monkey Bread, and Brown-Butter Pear and Lemon Curd Tart. These recipes are sure to delight your friends and family this holiday season!

Supplies to Bring: enjoy the sampling!                         Class fee $40.00

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
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