Nacho Cheez Dip | Bob's Red Mill vegan, gluten free, paleo friendly

Cashew Cheez Sauce

by Cassidy Stockton in Gluten Free, Recipes

Whether you avoid dairy for health reasons or simply choose not to include it in your life, you may find yourself occasionally missing some of the more indulgent forms dairy can take, like cheese sauce for instance. This simple recipe uses our nutritional yeast to mimic the flavor of cheese for those times when you just want to dip your chips in cheese sauce.

This ‘cheese’ sauce is wonderfully creamy and thickens up quite nicely. It’s perfect on nachos, as a dip for just about anything (fondue anyone?) and makes a stellar non-dairy mac and cheese. If you like things spicy, try kicking this up a notch by adding some hot sauce. It’s kind of the perfect Friday night recipe. Make a batch, grab some chips and veggies and watch some form of sports ball or that show you’ve been trying to catch up on… and if you eat the whole thing, we won’t tell.

Nacho Cheez Dip | Bob's Red Mill vegan, gluten free, paleo friendly

Cashew Cheez Sauce

Prep Time:  10 minutes

Yield: approx. 2 cups

Step 1

In a food processor or blender, process cashews to a very fine powder, adding a small amount of water if needed.

Step 2

Add Bob’s Red Mill Nutritional Yeast, salt and garlic powder and mix to combine.  Add lemon juice and water and process until smooth.

Step 3

Serve warm or at room temperature.  Gently reheat over very low heat.

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Cassidy Stockton Google: Cassidy Stockton
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steepedF

Green Tea Granola + Steeped Giveaway

by Cassidy Stockton in Contests, Recipes

It’s not everyday that a cookbook built around tea comes across our plate. Okay, let’s be honest, it’s never happened. When Annelies Zijderveld, of The Food Poet, reached out about her first book, Steeped, we jumped at the opportunity and we’re so glad we did. Steeped is a lovely book that covers the history and intricacies of tea consumption with recipes to fuel your experimentation. The book is broken out into recipes that are appropriate for Morning tea, Midday Tea, Afternoon Tea, High Tea and Sweet Tea. Steeped has a guide for what should be in your tea cabinet, as well as a section that sorts the recipes according to which type of tea you want to use. Recipes range from beautiful parfaits and smoothies to more complicated breads, muffins and desserts to main dishes, salads and sides- all made and flavored with tea. Many of the recipes are accompanied by beautiful photography and lovely tea-inspired quotes.

Steeped: Recipes Infused with Tea by Annelies Zijderveld

Additionally, Zijderveld recommends whole grain spelt flour for most of her baked goods, which made us swoon with delight. Spelt is an underrated, but incredibly nutritious whole grain flour that mimics wheat flour perfectly. While it is technically a type of wheat, many people with wheat allergies can tolerate spelt. It’s very easy to digest and has a pleasant flavor.

All around, Steeped is a beautiful book. It would be a delightful gift for the tea-lover in your life or a food enthusiast who is looking for their next adventure. We’ve partnered with Andrews McMeel Publishing to giveaway a copy of this lovely book to one lucky winner. We’ll pair a copy of this book with two packages of our spelt flour. If you want to grab a copy for yourself, snag one on Amazon, Barnes and Noble, or visit your local book store. To enter, simply follow the prompts below. We’ll select one winner at random from all who enter by 11:59 pm on 4/19/2015. 

Green Tea Granola from Steeped by Annelies Zijderveld | gluten free adaptable.

Green Tea Granola

Makes 2 quarts

I serve these with lychee chunks, crisp Asian pear, and labneh, with a wake-up grating of fresh ginger to pull it all together. You can make your own labneh, or use store-bought (my favorite brand is Karoun), or Greek yogurt instead.

  • 4 cups rolled oats
  • 2 cups chopped walnuts
  • ¼ cup sesame seeds
  • 4 teaspoons amaranth
  • 2 tablespoons loose or 4 bags (cut open) Dragon Well green tea
  • 6 tablespoons safflower, grapeseed, or other neutral oil
  • 4 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 cup golden raisins

Preheat the oven to 275°F. Place a sheet of parchment paper onto an 18-inch sheet pan. Stir together the oats, walnuts, and sesame seeds in a medium bowl.

Heat a small fry pan over medium-high heat until a drop of water sizzles. Pour in ½ teaspoon amaranth, cover, and pop like popcorn for 30 seconds or until popping slows. Listen carefully! Amaranth pops quickly and will burn just as fast. Move the popped amaranth from the pan to the bowl and repeat with the remaining amaranth, ½ teaspoon at a time.

In a small saucepan set over low heat, combine the tea, oil, maple syrup, cardamom, and salt. Stir until heated through and combined. Stir the tea and oil into the oats to coat.

Pour the green tea granola onto the baking sheet, spreading evenly in a single layer. Bake for 32 minutes or until golden brown, stirring three times or every 8 minutes. Cool the granola to harden on the baking sheet and stir in the raisins.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing

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Cassidy Stockton Google: Cassidy Stockton
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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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Vegan warm French Green Lentils make a quick and easy weeknight meal. Perfect for meatless mondays and suitable for a gluten free diet.  #bobsredmill

{Meatless Mondays} Warm French Lentils

by Cassidy Stockton in Birdspotter, Meatless Mondays

This is one of those perfect meals that takes minimal effort and can be made quickly on a weeknight. The earthy, slightly spicy flavor of lentils mingle with onions, carrots and garlic for a meal that will warm you on a cold, wet Spring day, of which we have plenty in Oregon. Pair this with warm, crusty bread and a green salad for an easy main dish or use it as a side accompaniment with your favorite protein.

If you haven’t done so recently, be sure to visit our website for $1.00 off coupon good for any product. 

Vegan warm French Green Lentils make a quick and easy weeknight meal. Perfect for meatless mondays and suitable for a gluten free diet.  #bobsredmill

Warm French Lentils

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield: 4 servings

  • 1 cup Bob’s Red Mill Petite French Green Lentils
  • 1 Bay Leaf
  • 2 ½ cups Water
  • ¼ cup + 2 Tbsp Olive Oil, divided
  • 1 cup thinly sliced Onion (about ½ large)
  • 1 cup diced Carrots (about 2)
  • 1 tsp minced Garlic
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp ground Black Pepper

Step 1

Sort and rinse Bob’s Red Mill Petite French Green Lentils.  Combine lentils, bay leaf and water in a pot and bring to a boil.  Reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes.  Remove bay leaf and drain.

Step 2

While lentils are cooking, heat 2 Tbsp oil in a sauté pan over medium heat.  Add onions and carrots and cook, stirring often, until the onions are tender, about 10 minutes.  Add garlic and cook until fragrant, one additional minute.

Step 3

Meanwhile, whisk together vinegar, mustard, salt, pepper and remaining ¼ cup olive oil.

Step 4

Combine lentils and sautéed onions and carrot with dressing.  Serve warm.

 

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Cassidy Stockton Google: Cassidy Stockton
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Italian Easter Pie | Bob's Red Mill

Italian Easter Grain Pie: Two Ways

by Sarah House in Gluten Free, Recipes

Easter, and springtime in general, is known as a season of rebirth, renewal, and growth.  When it comes to food traditions, Easter is one of the most popular and ancient holidays to celebrate at the table with classic dishes.  Many cultures have their own specific dishes made during the season and Italy is definitely a standout for quantity and diversity of Easter foods.

Italy takes its baking seriously (hello pizza, ciabatta, and cannoli!) and Easter-time is no exception.  While casatiello and its ilk are savory dishes filled with everything from prosciutto, mozzarella, and spinach to macaroni, ricotta, and hard boiled eggs, pastiera is the sweet alternative.  Just as every region in Italy has its own version of casatiello et al (pie, cake, or yeasted bread) with a myriad of fillings, so too is pastiera subject to local ingredients and customs.  Recipes will constantly disagree with each other:  chocolate or no chocolate, almonds or pine nuts, how about some rice?  Four things, however, are constant: eggs, grains, ricotta, and oranges.  And how unique to include whole wheat berries (or whole sorghum grains in our gluten-free version) in a sweet dessert dish?

Italian Easter Grain Pie | Bob's Red Mill :: gluten free

While some recipes take extra steps and call for a pastry cream to be cooked on the stove first and then mixed with ricotta and wheat berries and THEN fold in whipped egg whites before being baked in the oven, the recipes below make this delicious dish much easier to prepare.  Make a pie shell, whip up the filling, and bake (just remember to cook those grains ahead of time).  While an overnight rest (or even a few days in the fridge) will help the flavors mingle and intensify, there is no shame in enjoying a slice after a thorough cooling.

Italian Easter Pie | Bob's Red Mill

Italian Easter Pie

Prep Time: 15 minutes | Cook Time: 3 hours | Inactive Time: 1 hour to overnight

Yield: 8 – 10 servings (one 9-inch pie)

  • ½ cup Bob’s Red Mill Soft White Wheat Berries
  • ½ tsp Salt
  • 4 cups Water
  • One 9-inch prepared Pie Shell, unbaked (plus extra dough for an optional lattice crust)
  • ¾ cup Granulated Sugar
  • 3 Eggs
  • 3 Tbsp Cornstarch
  • ½ tsp ground Cinnamon
  • ¼ tsp Salt
  • 1 lb Ricotta Cheese
  • 1 Tbsp Orange Zest
  • 2 Tbsp minced Candied Orange Peel (optional)
  • 1 tsp Vanilla Extract
  • ½ tsp Orange Flower Water or ¼ tsp Orange Extract

Step 1

Combine Bob’s Red Mill Soft White Wheat Berries, ½ tsp salt, and 4 cups of water in a medium pot.  Bring to a boil then reduce heat and simmer, partially covered, until grains are soft, about 90 minutes.  (Soaking overnight in water to cover will shorten the cooking time.)  When grains have softened, drain off all cooking liquid and allow to cool while the rest of the filling is assembled.

Step 2

Preheat oven to 350°F.  Whisk granulated sugar and eggs in a large bowl until light and fluffy, about 5 minutes with an electric mixer on medium speed.  Meanwhile, combine cornstarch, cinnamon, and salt and mix until evenly combined.

Step 3

In a large bowl, mix together cornstarch mixture, ricotta, orange zest, candied orange peel (if using), vanilla extract, and orange flower water or orange extract.  Add to egg mixture and mix until combined, about 2 minutes.  Fold in cooked and cooled wheat berries.

Step 4

Pour filling into prepared pie shell and top with a lattice crust if desired.  Bake until filling is puffed, golden, and set, about 90 minutes.  Let cool completely before serving.  Pie is better when chilled overnight and served at room temperature.

Italian Easter Pie | Bob's Red Mill  :: gluten free

Italian Easter Pie {Gluten Free}

Prep Time: 15 minutes | Cook Time: 3 hours | Inactive Time: 1 hour to overnight

Yield: 8 – 10 servings (one 9-inch pie)

  • ½ cup Bob’s Red Mill Sorghum Grain
  • ½ tsp Salt
  • 4 cups Water
  • One 9-inch prepared Gluten-Free Pie Shell, unbaked (plus extra dough for an optional lattice crust)
  • ¾ cup Granulated Sugar
  • 3 Eggs
  • 3 Tbsp Cornstarch
  • ½ tsp ground Cinnamon
  • ¼ tsp Salt
  • 1 lb Ricotta Cheese
  • 1 Tbsp Orange Zest
  • 2 Tbsp minced Candied Orange Peel (optional)
  • 1 tsp Vanilla Extract
  • ½ tsp Orange Flower Water or ¼ tsp Orange Extract

Step 1

Combine Bob’s Red Mill Sorghum Grain, ½ tsp salt, and 4 cups of water in a medium pot.  Bring to a boil then reduce heat and simmer, partially covered, until grains are soft, about 90 minutes.  (Soaking overnight in water to cover will shorten the cooking time.)  When grains have softened, drain off all cooking liquid and allow to cool while the rest of the filling is assembled.

Step 2

Preheat oven to 350°F.  Whisk granulated sugar and eggs in a large bowl until light and fluffy, about 5 minutes with an electric mixer on medium speed.  Meanwhile, combine cornstarch, cinnamon, and salt and mix until evenly combined.

Step 3

In a large bowl, mix together cornstarch mixture, ricotta, orange zest, candied orange peel (if using), vanilla extract, and orange flower water or orange extract.  Add to egg mixture and mix until combined, about 2 minutes.  Fold in cooked and cooled sorghum grains.

Step 4

Pour filling into prepared pie shell and top with a lattice crust if desired.  Bake until filling is puffed, golden, and set, about 90 minutes.  Let cool completely before serving.  Pie is better when chilled overnight and served at room temperature.

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Sarah House Google: Sarah House
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Bob's Red Mill Gluten Free Sugar Cookies

Gluten Free Sugar Cookie Cut-outs

by Cassidy Stockton in Gluten Free, Recipes

Who says Santa is the only one who deserves a plate of cookies? These delicate sugar cookies are perfect for Easter cut-outs and we’re sure the Easter Bunny will be delighted to take a nibble. They’re pretty easy to make and can be decorated as simply or as intricately as you prefer. This is a great rainy-day activity for families. Kids will love to help with mixing, cutting and decorating these cookies, not to mention eating them. Maybe you have a gluten free friend who could use a little pick-me-up or a coworker who just went gluten free? Maybe not, but we’re positive you know someone in your life who would appreciate a plate of pretty cookies. Show them how much you care, by baking them something from the heart.

Bob's Red Mill Gluten Free Sugar Cookies

Gluten Free Sugar Cookies

Prep Time:  30 minutes | Inactive Time:  90 minutes | Cook Time:  15 – 18 minutes

Yield: 24 – 36 cookies

Cookies

Icing

  • 1 cup Powdered Sugar
  • 1 – 2 Tbsp Milk
  • Food coloring, as desired

Colored Sparkling Sugar

Step 1

In a small bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and salt; set aside.

Step 2

In a large bowl, mix butter and sugar until combined.  Add egg and vanilla extract and mix until thoroughly combined then add flour mixture and mix until fully incorporated.

Step 3

Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.  Meanwhile, preheat oven to 325°F.  Line baking sheets with parchment paper and set aside.

Step 4

Remove dough from refrigerator and discard plastic wrap.  Place cold dough between two pieces of parchment paper and roll out to 1/8-inch thickness, removing and replacing parchment paper as needed.  Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart.  If necessary, chill dough for 20 – 30 minutes after rolling and before cutting out cookies.

Step 5

Bake cookies until edges are slightly golden, 15 – 18 minutes, rotating sheets halfway through baking.  Let cool completely (about 30 minutes) before decorating.

Step 6

While cookies bake, prepare icing and colored sugar.  For colored sugar, divide sugar into ¼ cup portions.  Add 1 – 2 drops of food coloring per portion and mix thoroughly to distribute color.

Step 7

To prepare icing, combine powdered sugar and milk in a bowl and whisk until smooth.  Adjust consistency as needed with extra milk.  If desired, divide icing into separate containers and color with food coloring.

Step 8

Ice cooled cookies with prepared icing and immediately decorate with colored sugar.

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Cassidy Stockton Google: Cassidy Stockton
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Hot Cross Buns (Gluten Free) | Bob's Red Mill

Hot Cross Buns {Gluten Free}

by Sarena Shasteen in Gluten Free, Recipes

Tradition…I grew up with a lot of Easter traditions, but hot cross buns was really not one of them. To be perfectly honest, when I made these hot cross buns, the only frame of reference I had was from when I was in culinary school (and that is far longer away than I would like to discuss – hence the lack of taste recollection). So, I turned to the tasting expert who grew up on these slightly sweet, yeasty buns filled with the perfect a hint of spice…my husband. Since he happened to grow up with these as a part of his Easter tradition, I knew he would be able to give me his good, honest opinion on the subject. Now that I have his stamp of approval, I am sure these will fill your need for a gluten and dairy free version of hot cross buns for this Easter season as well.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Don’t let this ingredient list scare you. These really are easy to make and if you make enough, you can enjoy them for a few days (if they stick around that long)! These little buns also soften up beautifully when heated for a few seconds in the microwave.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Gluten and Dairy Free Hot Cross Buns

Makes 12 rolls

Dry Ingredients:

  • 2 cups White Rice Flour
  • 1 cup Potato Starch
  • 1 cup Sugar
  • 1/2 cup Corn Starch
  • 1/2 cup Hazelnut Meal
  • 2 TBSP Rapid Rise Yeast
  • 4 tsp Xanthan Gum
  • 4 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/2 tsp salt
  • 1/2 tsp Cream Of Tartar

Wet Ingredients:

  • 1 cup Warm Water
  • 1/4 cup Dairy Free Butter
  • 1 cup Egg Whites
  • 3 TSBP Apple Cider Vinegar

Add Ins:

  • 1/2 cup Raisins

Icing:

  • 2 cups Powdered Sugar
  • 1 to 3 TBSP Almond Milk

In the bowl of a stand mixer fitted with a hook attachment, combine the dry ingredients and mix until well combined. Next add the wet ingredients to the dry mixture and allow to knead for 4 minutes. Add the raisins and knead for another minute. Spray a 13 x 9 pan with nonstick spray. Using a large scoop* evenly scoop 12 buns into the pan. Spray a sheet of plastic wrap with nonstick spray and place it over the rolls. Set the rolls in a warm place and allow to double in size (1 to 1 1/2 hours). Preheat the oven to 375 degrees. Remove the plastic wrap from the pan once the buns are done rising. Using scissors, cut a cross into the top of the buns. Place the buns into the preheated oven and bake for 25 to 30 minutes or until golden brown. Allow to cool slightly before glazing.

Combine the powdered sugar and a tablespoon at a time of the almond milk. You want to be able to pipe it onto the buns. Place the glaze in a piping bag fitted with a large circle or slit tip. Pipe the glaze on top of the cross on the buns. Enjoy!

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and insures that I can bake things evenly through.

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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Sarena Shasteen Google: Sarena Shasteen
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Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls (GF) {Giveaway}

by Cassidy Stockton in Featured Articles

Bread & Butter is the third book from renowned gluten free, vegan baker Erin McKenna of Erin McKenna’s Bakery (formerly Babycakes NYC). This book is exactly what you’d expect from Erin McKenna- beautiful recipes with fun, bright photography. Bread & Butter is a full course of gluten free bread baking with a side of pastries. Basic breads like “rye” bread (say what??) and sandwich bread abound next to more unusual fare like these pull-apart rolls and spicy vegetable cornbread. There are so many awesome recipes in this book, we can’t begin to name them all.

Bread & Butter by Erin McKenna | Bob's Red Mill  @bobsredmill

We see a lot of cookbooks around here and what we like about this book is that it’s relatively small, so you’re not thumbing through 500 recipes, and it’s full of rather unique recipes. Plus, we know from personal experience that Erin’s recipes are reliable and delicious. We absolutely adore Erin’s writing style and her easy-to-follow recipes. Bonus: all of the recipes are vegan, making this ideal for anyone with both gluten and dairy restrictions.

Random House has generously offered us three copies of Bread & Butter to giveaway. We’ll pair each copy with a bag of our gluten free oat flour, cornmeal, potato starch and xanthan gum so you can get started baking right away. To enter, follow the prompts at the bottom of this post. We’ll select three winners at random from all who enter by 11:59 pm on 3/29/15. If you just can’t wait, look for this book at your favorite local bookseller.

Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls

Makes 12 rolls

  • ¼ cup (33 g) cornmeal, for the baking
    sheet
  • 1½ cups (339 g) warm rice milk (about 100°F)
  • 3 tablespoons (66 g) agave nectar
  • 2½ teaspoons active dry yeast
  • ¹⁄³ cup (70 g) melted unscented coconut oil
  • ½ cup (165 g) canned sweet potato puree (at room temperature)
  • 3 cups (300 g) gluten-free oat flour
  • ½ cup (96 g) potato starch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons xanthan gum
  • 2 teaspoons salt
  • ¹⁄³ cup (9 g) sage leaves, chopped

Line a baking sheet with parchment paper, dust with cornmeal, and set aside.

In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.

In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.

Using a ½-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than ½ inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.

Preheat the oven to 400°F.

Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.

Recipe from Bread & Butter (c) 2015 Erin McKenna

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

{Meatless Mondays} Gluten Free Flour Tortillas

by Sarena Shasteen in Gluten Free, Meatless Mondays, Recipes

To be perfectly honest, when you live with a restricted diet due to food allergies and intolerances, it really is tough in the beginning and you eventually learn to just live without sometimes. Now, while I love getting creative in the kitchen, there are a few foods that I really just let go of out of ease. A flour tortilla is one of them. Our family just kind of resolved to not being able to have them and so we just gave in to buying corn tortillas instead. Though we do like corn tortillas, there are times when you really want the soft chewiness of a flour tortilla, ya know?

Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

I will admit, these tortillas do take a little bit of time to prepare, but I assure you they are so worth the time. They are soft, yet durable enough to hold all the goodness you want to put in them! I have used them for soft tacos and quesadillas! They soften up when heated either in the microwave for about 15 seconds or heated in a skillet briefly. They also crisp up really well for quesadillas. I’m also happy to say that we had a few left over and they stayed fresh for up to three days sealed in a container on the counter!

Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

Gluten Free Flour Tortillas

makes 20 small or 10 large

In a large mixing bowl, combine the gluten free 1-to-1 flour, baking powder and salt; mix well. Then, add the carbonated water (start with 2-1/4 cups and add more as needed), olive oil and apple cider vinegar to the flour mixture. Combine all of these together and allow the mixture to sit for an hour. The dough should be thick, but slightly sticky to the touch. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and spray lightly with cooking spray. Using a large cookie scoop*, scoop out one or two scoops of dough per tortilla. With wet hands, press out the tortillas to make a thin circle. Place the pans in the oven and bake the tortillas for 5 minutes, then flip the tortillas and bake for another 3 to 5 minutes.

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and insures that I can bake things evenly through.

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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Sarena Shasteen Google: Sarena Shasteen
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Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

by Cassidy Stockton in Gluten Free, Recipes

At my house, having a birthday means that I will bake you whatever kind of cake you want. After 13 years, I’ve baked my husband all sorts of unusual cakes, including some pies. This year, he asked for something that was a little different and his eyes lit up when I mentioned this Almond Layer Cake that we recently made for a photo shoot.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

This Almond Cake is a grain-free cake that we’ve had in our recipe collection for a few years now and it always receives rave reviews. I’ve never made it myself, but have been the lucky taste-tester a few times and it’s remarkable. This cake combines almond meal and coconut flour for a moist cake that works well for those on a gluten free diet without sacrificing flavor or decadence. I’ll be whipping up this gem over the weekend. It’s perfect for a birthday cake, for an Easter celebration or any time you just need a little indulgence.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

Contributed by:  Chelsea Lincoln for Bob’s Red Mill Natural Foods

Prep Time:  15 minutes | Cook Time:  25 minutes | Rest Time:  60 minutes

Yield: 8 – 12 servings

Frosting

  • 4 ½ cups Powdered Sugar
  • 1 ½ cup Butter, soft
  • 1 tsp Vanilla Extract
  • 2–3 Tbsp Whole Milk or Cream

Cake

Preheat oven to 350°F.  Grease and flour two 8-inch round cake pan, or line with parchment paper. Set aside.

Cream butter and granulated sugar until light and fluffy. Add in eggs, one at a time, and beat after each addition until fully incorporated. Add milk and extracts and mix until combined.

In a separate bowl, combine almond meal, coconut flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy.

Divide batter evenly between the cake pans and smooth tops with a spatula. Bake until set and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

Frosting

Combine powdered sugar and butter and mix on low with a hand mixer or stand mixer for 1 minute. Increase speed to medium and mix until light and fluffy, about 3 minutes. Add vanilla extract. If frosting is too thick, add milk or cream to adjust consistency. Mix until combined, about 1 minute more.

Stack the cakes on top of each other with a generous layer of frosting between.  Cover the top and sides with remaining frosting. Serves 8-12.

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Cassidy Stockton Google: Cassidy Stockton
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