50 States of Oatmeal : Bob's Red Mill

The United States of Oatmeal

by Cassidy Stockton in Recipes

Happy Independence Day! Tomorrow will be filled with barbecues, swimming excursions and fireworks in nearly every town across America. Instead of coming up with a patriotic cupcake or perfectly latticed apple pie, we wanted something a little more fun and creative to celebrate.

A few weeks ago, we asked our customers to share their state’s quintessential foods and did you ever deliver! From that list, Sarah from the Bob’s Red Mill Test Kitchen and I put together an oatmeal topping for each state using some of the most appealing foods from each state. There were some really fun foods suggested and we did our best to create combinations that would actually taste good. Think we didn’t represent your state well? Tell us in the comments what your topping combination would be. Enjoy!

50 States of Oatmeal: Michigan - Cherries, Walnuts, Mackinac Island Fudge // Bob's Red Mill

How to use this list: prepare your favorite bowl of oatmeal and use these toppings as a jumping off point. Add more (or less) of the suggested ingredient and celebrate your state Bob’s Red Mill style!

Alabama | Alaska | Arizona | Arkansas | California | Colorado | Connecticut | Delaware | Florida | Georgia | HawaiiIdaho | Illinois | Indiana | Iowa | Kansas | Kentucky | Louisiana | Maine | MarylandMassachusetts | Michigan | Minnesota | Mississippi | Missouri | Montana | Nebraska | Nevada | New Hampshire | New Jersey | New Mexico | New York | North Carolina | North Dakota | Ohio | Oklahoma | Oregon | Pennsylvania | Rhode Island | South Carolina | South Dakota | Tennessee | Texas | Utah | Vermont | Virginia | Washington | West Virginia | Wisconsin | Wyoming | Washington DC

50 States of Oatmeal: Massachusetts - Fluffernutter Oatmeal // Bob's Red Mill

  • MichiganFresh tart cherries, chopped toasted walnuts, crumbled Mackinac Island Fudge (suggested by The Lemon Bowl)
  • Minnesota: Cooked wild rice and oats mixed with heavy cream + maple syrup + dried blueberries/cranberries/raisins + toasted chopped hazelnuts, all on top of oatmeal (with extra drizzles of heavy cream and maple syrup!) (Suggested by Girl Versus Dough)
  • MississippiOats topped with graham cracker chunks, drizzled with chocolate fudge sauce and topped with a dollop of whipped cream
  • Missouri: Pan-fried oatmeal topped with Parmesan cheese and marinara
  • Montana: Huckleberry S’mores: huckleberry jam, graham cracker crumbles and bruleed marshmallow cream.

50 States of Oatmeal: Montana: Huckleberry compote, graham cracker chunks and topped with marshmallow cream (chocolate is optional) // Bob's Red Mill

    • Nebraska: Browned Butter Oatmeal topped with miniature popcorn balls
    • Nevada: Dessert buffet! Brownies, ice cream, cookie dough, whipped cream, sprinkles, cherries, you name it- throw it all on there, you may even want to double-down on this one! Go big or go home! (Suggested by The Roasted Root)
    • New HampshireOats mixed with pumpkin pie filling, topped with maple sugar and placed under the broiler for a brulee topping
    • New Jersey: Combine cheddar cheese with hot oatmeal, top with chunks of fried pork roll and a fried egg
    • New Mexico: Hatch chiles with green sauce, topped with warm pinto beans, and queso crumbles
    • New York: Plain oats combined with salty blue cheese, chunks of celery and drizzled with Frank’s Red Hot (shredded chicken optional)
    • North CarolinaSweet potato puree mixed with oats and brown sugar, topped with candied pecans
    • North Dakota: Potato lefse roll-ups filled with oats that have been flavored with butter and sugar
    • Ohio: Peanut butter oatmeal drizzled with chocolate fudge sauce (roasted salted peanuts optional) aka Buckeyes
    • Oklahoma: Oats topped with cornmeal fried okra, sprinkled with toasted salted pecans
    • Oregon: Marionberry compote with hazelnut crumble

50 States of Oatmeal: Oregon- Marionberry compote with hazelnut crumble // Bob's Red Mill

  • Pennsylvania: Oats and cheddar (or cheese whiz) topped with thinly sliced steak
  • Rhode IslandOatmeal topped with lemon sorbet, whipped cream and candied lemon zest
  • South Carolina: Oatmeal mixed with coconut cream, topped with toasted coconut and toasted benne seeds (sesame seeds)
  • South Dakota: Oatmeal topped with coffee cake crumbles, custard and sprinkled with cinnamon and sugar
  • Tennessee: Oatmeal mixed with banana pudding and topped with crumbled vanilla wafers and fresh banana slices
  • Texas: Oatmeal topped with a heavy dollop of salted pecan pie filling, topped with whipped cream
  • Utah: Add oatmeal to a traditional funeral potato recipe, such as this one, or, combine oatmeal with sauteed onions and garlic, with cheese and topped with cornflakes
  • Vermont: Oatmeal mixed with Vermont cheddar, topped with spice apple compote
  • Virginia: Oatmeal topped with chunks of Virginia Ham, drizzled with honey mustard and sprinkled with chives
  • Washington: Nanaimo bars crust crumbles and nanaimo bar filling drizzle
  • West Virginia: Molasses fudge cream drizzle with sweet crumble topping
  • Wisconsin: Oats flavored with maple syrup and topped with dried cranberries and a scoop of frozen custard (Suggested by Well Plated)
  • Wyoming: Oats topped with toasted coconut, toasted pecans and miniature chocolate chips
  • Washington DC: Spicy beef/pork sausage cubes (aka half-smokes) topped with chili and diced onion
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Cassidy Stockton Google: Cassidy Stockton
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Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet and Tuna Salad

by Cassidy Stockton in Recipes

Now that summer is officially here, it’s time to break out the cool summer salads to help beat the heat. This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won’t weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich.

Flageolet beans are a creamy, pale green bean common in French cuisine that we particularly love for salads like this. Save time making this dish by using a pressure cooker to cook the flageolet beans or cook them a few days ahead and assemble the salad when ready to serve. If you can’t find flageolet beans, you can substitute great northern beans in this recipe.

Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet & Tuna Salad

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  60 – 90 minutes

Yield: 4 – 8 servings

  • 1 cup Bob’s Red Mill Flageolet Beans
  • 4 cups Water
  • 12 oz canned Tuna, drained
  • 4 oz fresh Arugula
  • 1 cup thinly sliced Red Onion (about ½ medium)
  • 1 Tbsp Capers, rinsed
  • 2 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 tsp ground Black Pepper
  • ¾ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Flageolet Beans.  Combine with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Step 2

Drain and rinse cooked beans.  Let cool while other ingredients are prepared.

Step 3

In a large bowl, combine tuna, arugula, red onion, capers, oil, vinegar, salt and pepper; mix well.

Step 4

Add drained and cooled beans and toss to combine.  Serve immediately or chilled.

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Cassidy Stockton Google: Cassidy Stockton
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Easy, gluten free, dairy free Sausage Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

Gluten Free Sausage Ball Waffles

by Sarena Shasteen in Gluten Free, Recipes

Happy Father’s Day to all the dads out there! My hope is that you are all enjoying a special day with your loved ones. Father’s day weekend is traditionally a travel weekend for us. My husband is an illustrator and there is a convention he goes to every year that falls on Father’s Day weekend.  So, today I’m sharing the top request from the father in our house for Father’s Day…sausage balls (pictured below). I know, I know, these are typically served during the holiday season. However, in our house, these are prepared anytime my husband chooses for me to make a “treat” for him or when we travel so he has fuel for the trip.

Easy, gluten free, dairy free Sausage Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

I actually really enjoy making sausage balls for my husband, but shhhhh, don’t tell him. It’s a fun game I play with teasing him about how time consuming they are to make. They are, in fact, really easy to make and, while I’ve used a lot of different flours in this recipe, I love using Bob’s Red Mill Garbanzo Bean Flour in them. I’m always on a mission to make things healthier for my guys, so I decided to use a protein based flour as my binder in these tasty little gems. I also use a local sausage without any fillers to ensure the quality of the final product.

Since my husband’s favorite part is the crunchy exterior I did things a little differently for his special treat this time. I cooked some in my waffle iron! To complete the meal, I served them with a couple of over easy eggs along with a side of sliced cucumber and tomatoes . He LOVED them! Quote from my husband, “The best part about the sausage ball is the crispy outside. The waffle sausage ball is all crispy outside!” He really did love the extra crunch the waffle iron gave them.

I’m sharing both versions today so you can choose how you want to make these, but for a fun change, I hope you try them in the waffle iron. Enjoy these my friends!

Easy, gluten free, dairy free Sausage WAFFLE Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

Gluten Free Sausage Ball Waffles

(makes about 20 waffles or 60 sausage balls)

Preheat your waffle iron.

Mix all the ingredients together in a large bowl. I use my stand mixer with the paddle attachment. Coat the waffle iron with an oil of your choice before scooping about 1/4 cup of the dough into the preheated waffle iron. Cook according to your waffle iron specifications. Mine has a green light that comes on to tell me when it’s ready.

To make sausage balls, I use a 2 Tbsp cookie scoop. Place the dough about an inch apart on a parchment lined baking sheet. Bake at 375°F in a preheated oven for 25-30 minutes. (for crispy).

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Tapioca Flour/Starch

by Cassidy Stockton in Gluten Free, What is it? Wednesday

Our topic this week for What is it? Wednesday is Tapioca Flour. This ingredient is a tricky one to understand and there is a lot of confusing information about it online. We’re going to do our best to clear it up, but if we missed something or you still have burning questions, please leave them in the comments and we’ll get you an answer.

What is Tapioca Flour? Tapioca flour is made from the crushed pulp of the Cassava root (pictured below), a woody shrub native to South America and the Carribean. Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking. It is most often used in the Brazilian treat Pão de Queijo (pictured below), a light, puffy cheese roll. Tapioca flour is becoming increasingly common in paleo diet recipes, as well.

What is it? Wednesday: Tapioca Flour. We explore this gluten free, paleo-friendly, vegan ingredient and sort out tapioca starch v tapioca flour. | Bob's Red Mill

Why is Tapioca Flour sometimes called Tapioca Starch and is there a difference between the two? There are quite a variety of different tapioca products on the market. Our tapioca flour is the same thing as tapioca starch, however you need to be aware that there is a third choice called tapioca flour/starch often found in stores that cater to a Caribbean and South American clientele. This type of flour/starch is typically sold as Cassava Flour, but it will not work the same as our tapioca flour. To best avoid confusion, if you need to use an ingredient for gluten free baking, we recommend sticking with something that is clearly marked as tapioca starch or tapioca flour and steering clear of Cassava Flour.

What about Modified Tapioca Starch? This is an entirely different ballgame of starch. Modified starch works well in gluten free baking, but it is not the same thing as our tapioca flour and they cannot be used interchangeably. Expandex produces this type of modified starch.

How is Tapioca Flour made? Essentially, cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily starch and water. The starch is then dried. We  recognize the hazards of under-processed cassava root and our product has been processed in an appropriate manner to make the product harmless.

Is Bob’s Red Mill Tapioca Flour gluten free? Yes, tapioca flour is naturally free from gluten. At Bob’s Red Mill we take it a step further by producing it in our gluten free facility and batch testing it for gluten in our quality control laboratory.

Is Bob’s Red Mill Tapioca Flour organic? No, our tapioca flour is not certified organic.

Is Bob’s Red Mill Tapioca Flour vegan? Yes, our tapioca flour is suitable for a vegan diet.

Is Bob’s Red Mill Tapioca Flour sulfite-free? Yes, our tapioca flour is sulfite-free.

Is Bob’s Red Mill Tapioca Flour pregelatinized and what does that even mean? No, our tapioca flour is not pregelatinized. Pregelatinized means that the starch has been cooked and dried, making it ideal for quick thickening. This process is used for things like tapioca pearls to create instant puddings, salad dressings, pie fillings, etc. Grinding tapioca pearls will not produce tapioca flour, however, you can replace instant tapioca pearls with tapioca flour. If you need tips for doing so, see below.

Why would you use Tapioca Flour? Tapioca flour is a wonderful thickener that is superior to Arrowroot Starch and Potato Starch. It provides a crispy crust and chewy texture in gluten free baked goods. Some people choose tapioca because they cannot eat corn or potatoes for health reasons and tapioca flour is a wonderful alternative.

Tips for using tapioca flour to replace other ingredients: 

  • Tapioca Flour for Cornstarch in baking: Replace 1 Tbsp Cornstarch with 2 Tbsp Tapioca Flour
  • Tapioca Flour for All Purpose Flour in thickening: Replace 1 for 1
  • Tapioca Flour for Instant Tapioca Pearls: For every 1 Tbsp of quick-cooking tapioca pearls use 1 ½ Tbsp of tapioca flour.  Mix the tapioca flour with any dry sugar in an uncooked pie filling or make a slurry with a small amount of the liquid before heating in a pre-cooked pie filling then slowly add the slurry back into the pie filling and continue to cook the filling at a simmer for 5 – 10 minutes or until the cloudiness from the tapioca flour has turned transparent.

Our favorite recipes using Tapioca Flour:

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

NEW Gluten Free Muffin Mix {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

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

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

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

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

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

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

 

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

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

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Cassidy Stockton Google: Cassidy Stockton
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Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

{Meatless Mondays} Lal Chori Dal

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. Dishes of this sort are typically eaten with flat bread such as naan or roti, but you could easily pair this with some warmed pita bread or crusty French bread. Depending on which culture you look to, dal is often served over white rice. We don’t really think that’s necessary, but if you want to bulk up your meal, we recommend serving this over basmati brown rice.

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

Lal Chori Dal

Prep Time: 10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

 

  • 2 cups Bob’s Red Mill Adzuki Beans
  • 6 cups Water
  • 2 Tbsp Oil
  • 1 cup diced Yellow Onion (1 medium)
  • 2 Tbsp minced Garlic
  • 2 Tbsp minced Jalapeno (1 medium – include seeds for a spicier dal)
  • 1 Tbsp minced fresh Ginger
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • 1 tsp Salt
  • ½ tsp ground Cardamom
  • ½ tsp ground Cinnamon
  • 2 cups chopped Tomatoes (2 medium)
  • Plain Yogurt and chopped Cilantro, to garnish

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Place in a pot with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until soft, about 60 minutes.  Drain adzuki beans, reserving the cooking liquid.

Step 2

In a clean pot, heat oil over medium-high heat.  Add onion and sauté until soft, about 5 minutes.  Add garlic, jalapeno and ginger and cook for 1 minute then add dried spices and salt and sauté until fragrant, 1 – 2 minutes.

Step 3

Add tomatoes and reserved adzuki beans and mix well.  Add reserved cooking liquid, adjusting to desired consistency.

Step 4

For a creamier dal, mash beans with a spoon or puree some or all in a food processor or blender, combining all to heat through just before serving.  Garnish with plain yogurt and chopped cilantro.

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Cassidy Stockton Google: Cassidy Stockton
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If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Storing Cooked Grains and Beans

by Cassidy Stockton in Whole Grains 101

Last year I wrote a post about the best way to store uncooked whole grains, today, I’m sharing how to best store cooked grains and beans. This topic comes up a lot around here because whole grains and dried beans are time consuming to cook and lack of time is one of the most common reasons people cite for not cooking with whole grains or making dried beans.

If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Yes, cooking beans and grains is time consuming. That’s why you need to make it worth your effort. Most people who use whole grains often will tell you to make a large batch and store the rest for use throughout the week. But how do you do that? What is the best method for storing cooked grains? My conundrum has always been that I will make a big batch, but I get worried about how long they last in the fridge (what day did I make those again?) or I forget to use them and they go to waste. Then, I discovered that most grains and beans can be frozen with no ill effects.

I freeze my grains in resealable plastic bags in 2 cup portions, small usable amounts that work well for a meal on the fly. They take very little time to defrost (simply plop that sealed plastic bag into a bowl of hot water for 15 minutes and you’re good to go) and take about 40 minutes off your cook time. They taste just as good as freshly cooked grains. Same thing goes for beans. They take a bit longer to defrost, but far less time than cooking from scratch. You can easily use any form of airtight container- plastic, glass, whatever. I like the bags because they take up less room in my freezer, can be easily labeled and can be set in water to defrost quickly.

Grains that work well with the freezer method:

Grains that don’t work very well, are those that tend to be softer when cooked, such as Millet, Amaranth and Teff. They’ll freeze just fine, they just won’t have the same properties as they did before they were frozen. All beans will work well when frozen, though lentils and softer beans may be a bit mushy upon defrosting.

That’s the freezer method. If you are good about using your grains and beans throughout the week- airtight containers in the fridge work fine. Cooked grains and beans will last approximately 3-4 days in the fridge. They’ll last about 2 months in the freezer.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Nutritional Yeast

by Cassidy Stockton in What is it? Wednesday

Nutritional yeast, aka “Nooch”, is an unusual, yet incredibly nutritious ingredient. Let’s dive and see what it’s all about.

What is Nutritional Yeast? Nutritional yeast is an inactive (aka dead) yeast that is a good source of B vitamins. Most nutritional yeast on the market (ours included) has been fortified with B12, making it an excellent supplement for vegetarian and vegan diets. Nutritional yeast comes in a variety of styles from a very fine yellow powder to larger yellow flakes. Bob’s Red Mill nutritional yeast falls on the larger end of the spectrum.

What is it? Wednesday: Nutritional Yeast. AKA nooch, this nutritional supplement has a cheesy flavor and is a good source of B vitamins. | Bob's Red Mill || vegan, gluten free, paleo

Is Bob’s Red Mill Nutritional Yeast fortified? Yes, our nutritional yeast is fortified with niacin (B3), pyridoxine hydrochloride (B6), riboflavin (B2), thiamin hydrochloride (B1), folic acid (B9), and B12. B vitamins play an essential role in metabolism. B vitamins are available in whole foods such as whole grains, legumes, bananas and meat, as well as, fortified foods like white flour, nutritional yeast and others. While vegans and vegetarians can get most of the essential B vitamins from plant-based sources, B12 is only found in animal proteins. Nutritional yeast provides an excellent way for plant-based eaters to get the essential B12 vitamin while maintaining their diet.

How is Nutritional Yeast made? Our nutritional yeast is grown on molasses then sprayed onto a hot drum to dry it in real time, instantly. This effectively deactivates it. The flakes slough off and are handled as the extremely thin brittle film they are. As they continue to be handled and packaged the flakes they break up and get smaller.

How is Nutritional Yeast different from Active Dry Yeast? Both are strains of Saccharomyces cerevisiaeActive dry yeast (or baker’s yeast) is still alive, in a dormant state. This is why it is often recommended to keep it refrigerated. If conditions are too warm or too cold, the yeast will die and your bread will not rise. When you proof active dry yeast with water and sugar, it foams. The yeast is feeding on the sugar. Nutritional yeast is not active. It is dead. It will not cause your bread to rise, no matter how much sugar you throw at it.

Is Nutritional Yeast the same thing as Brewer’s Yeast? No. While many, many people will tell you that they are one and the same, this is not true. Brewer’s yeast is a byproduct of brewing beer. Call it the spent yeast, if you will. They look very similar and both come from the same strain of yeast, but they are nutritionally quite different.

Is Nutritional Yeast gluten free? Yes, Bob’s Red Mill nutritional yeast is gluten free and produced in our gluten free facility.

Is Nutritional Yeast vegan? Yes, nutritional yeast is vegan.

How do you use Nutritional Yeast? Nutritional yeast has a naturally cheesy, nutty flavor, making it ideal for savory applications like sprinkling on popcorn, pizza and pasta. There are myriad recipes for using it to make cheese substitutes available online. It’s also a great addition to pasta sauce, chili and beans.

Our favorite recipes using Nutritional Yeast:

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Bacon, Cheddar and Green Onion Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

by Cassidy Stockton in Gluten Free, Recipes

How do you turn cornbread from an afterthought to a star player? As our test kitchen was quick to point out- you add cheddar and bacon. Take your cornbread from pretty good to amazing with a few simple tweaks. This easy recipe uses our gluten free cornbread mix as a base and can be whipped up in no time. Serve this rich, savory cornbread with chili, soups, barbecue chicken, ribs-really anything goes well with this. If any cornbread is leftover, it is pretty wonderful with eggs for breakfast, as well.

Gluten Free Bacon, Sage and Cheddar Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

Servings 16 servings |Prep Time 20 minutes | Cook Time 25 minutes

Ingredients

  • 20 oz pkg Gluten Free Cornbread Mix
  • 1-1/2  cups Milk
  • 1/3 cup Oil or melted Butter
  • 2  Eggs
  • 4 oz Bacon cubed and cooked
  • 3/4 oz Green Onions chopped (about 1/3 cup)
  • 3 oz Cheddar Cheese shredded (about 1 cup), divided

Instructions

Preheat oven to 375°F and generously grease a 9×9-inch nonstick pan or a 10-inch round cast iron pan.

Place cornbread mix in a large mixer bowl and add milk, oil or melted butter, and eggs. Mix on low speed with an electric mixer until blended.

Add bacon, green onions, and 3/4 cup cheddar cheese and beat another 30 seconds with mixer on high.

Spread batter into prepared baking pan and sprinkle the remaining 1/4 cup cheese over the top.

Bake until nicely browned, about 25 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Perfectly balanced, yet wonderfully decadent gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

Chiffon Cake (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

At first glance, a chiffon cake looks an awful lot like an angel food cake. The two are quite similar- both lean heavily on egg whites for their structure. Where angel food cake relies purely on whites, a chiffon cake uses whole eggs to impart a richness not found in an angel food cake. Additionally, chiffon cake uses oil where an angel food cake does not. As a result, a chiffon cake is much more similar to a pound cake with a rich, dense crumb than it is to an angel food cake.

Perfectly balanced, yet wonderfully decadent gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

For this heavenly (but not angelic) cake, we took our Gluten Free 1-to-1 Flour and put it to the test. We love our new flour blend so much, we cannot help but test it in all sorts of recipes. As suspected, it performed beautifully in this simple cake.

Chiffon cake is perfect served with fresh whipped cream and fruit, but can also be drizzled with chocolate or a sugary glaze for a stunning dessert.

Perfectly balanced gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

Chiffon Cake

Prep time: 30 minutes | Cook time: 60 minutes | Passive Time: 30 minutes

Serves 16-18

Ingredients

  • 7  Eggs separated
  • 1-1/2 cups Sugar divided
  • 1/2 tsp Cream of Tartar
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Oil
  • 2 tsp Vanilla Extract

Instructions

  1. Preheat oven to 325°F and set aside a 10-inch tube or angel food pan.
  2. In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
  3. In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside.
  4. In a clean large bowl, beat yolks, milk, oil, and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
  5. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  6. Transfer the batter into the tube or angel food pan and bake at 325°F for 50 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing on it with a finger.
  7. Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2 – 4 thick wooden spoon handles, before unmolding. Serve with glaze, powdered sugar, airy frosting, or whipped cream and fruit.
About The Author
Cassidy Stockton Google: Cassidy Stockton
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