apple pie 1

Happy Pi(e) Day!

by Cassidy Stockton in Featured Articles, Recipes

Is there a better holiday? I mean, we get to geek out on the infinitely amazing number Pi and enjoy a slice in its honor. I probably say that about every food holiday, but anything that celebrates food is pretty great, in my opinion. Add in the fun of such an incomprehensible concept as Pi and you’ve got something fun to work with. How do you explain Pi to someone not familiar with the concept? Not being overly mathematical, myself, I find it to be almost magical. A number that has no end and represents the relationship between a circle’s diameter and its radius.

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In honor of this fabulous number, let’s celebrate with a fabulous dessert available in infinite varieties. Here are some of our favorite pie recipes to inspire you. You can use your choice of crust for each of these- traditional, gluten free, whole wheat, paleo- whatever you want, so treat yourself to a piece of pie. Special Agent Dale Cooper would.

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

Sweet

Classic Apple Pie
Honey Blackberry Pie 
Lemon Blueberry Pie
Pecan Pie
Lemon Meringue

GF Turkey Pot Pie | Bob's Red Mill

Savory

Turkey Pot Pie
Southern Tomato Pie
Fine Herbes Quiche
Whole Grain Cornbread Quiche
Pear and Bacon Quinoa Pizza (because, you know, pizza pie!)

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Happy 85th Birthday, Bob!

by Cassidy Stockton in Featured Articles

Happy Birthday Bob 85 1

It’s Bob’s 85th birthday today. Doesn’t he look like he’s having a blast?

Help us wish him a happy birthday by leaving your birthday greetings in the comments.

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Cassidy Stockton Google: Cassidy Stockton
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GF Apple Tarte Tatin

Pink Lady® Tarte Tatin (Gluten Free)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Happy Valentine’s Day! We can’t think of a better way to celebrate than with this easy Gluten Free Apple Tarte Tatin made with beautiful Pink Lady® apples. Also known as Cripps Pink, these red beauties are a natural cross between Lady Williams  and Golden Delicious apples developed in Western Australia. They are crisp  and, dare we say, lusciously sweet with an appealing tartness that is absolutely perfect. They are not, as you might suspect, pink inside. Think of them as a pink, slightly sweeter Granny Smith. I’ve always loved eating and using Pink Lady® apples in my pies at home and was happy to help when Pink Lady® America  contacted us about creating a recipe using our new Gluten Free Pie Crust Mix.

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Our resident pastry chef, Sarah House jumped at the chance to create something for the folks at Pink Lady® America. In this Tarte Tatin,  the Pink Ladies (a much sweeter name than Cripps Pink, in my opinion) are allowed to really shine with very little effort on your part. As the tart cooks, the apples simmer with the sugar and butter to create a decadent filling that contrasts beautifully with the crispy, buttery pie crust.

Recommended for pies, sauces and salads, Pink Lady® apples are available at most supermarkets, but if you have trouble finding them, you can also order them from Bountiful Fruit. If you haven’t ever tried them, give them a bite next time you see them. They make an excellent snacking apple, similar to a Honey Crisp and are especially revered by bakers for their slowness to brown. Find more wonderful recipes for these babies at PinkLadyAmerica.org.

GF Apple Tarte Tatin | Bob's Red Mill

Pink Lady Tarte Tatin

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Washington State Pink Lady Apples and Bob’s Red Mill Gluten Free Pie Crust Mix meet to make a hands-off yet totally impressive dessert (which makes its own sauce!).  Serve with whipped cream or vanilla ice cream, if desired.

Prep Time: 15 min
Rest Time: 10 min
Cook Time: 60 – 75 min
Yield: 12 servings

  • 8 oz (1/2 pkg) Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • ¾ cup + 1 Tbsp Sugar, divided
  • 1 Vanilla Bean, scraped or 2 tsp Vanilla Extract
  • 4 Tbsp Butter, divided
  • 2# Pink Lady® Apples, peeled, halved and cored

Step 1

Preheat oven to 375°F.

Step 2

Roll the prepared Bob’s Red Mill Gluten Free Pie Crust Mix between two pieces of parchment paper or plastic wrap into a 10- to 11-inch circle (1-inch larger than the skillet you will be using).

Step 3

Place ¾ cup sugar, seeds from the scraped vanilla bean (if using) and 2 Tbsp butter in a heavy-bottomed 9- to 10-inch ovenproof skillet.  Place skillet over medium heat and stir the sugar-butter mixture continuously until the sugar has dissolved.

Step 4

Cook the sugar mixture over medium heat without stirring until the mixture turns a medium amber color, about 2 – 4 minutes.  Immediately remove the skillet from the heat.  If using vanilla extract, carefully stir into the hot sugar mixture.

GF Apple Tarte Tatin | Bob's Red Mill

Step 5

Arrange the prepared Pink Lady Apples into the cooked sugar mixture, core-side up.  Dot the apples with the remaining 2 Tbsp butter.

Step 6

Drape the prepared Bob’s Red Mill Gluten Free Pie Crust Mix over the skillet, tucking the edges in around the apples.  Sprinkle with the remaining 1 Tbsp of sugar.

Step 7

Transfer the skillet to the preheated oven and bake until the crust is golden, 50 – 60 minutes.  Let the tarte cool for 10 minutes then invert onto a serving platter.

Pink Lady® is a registered trademark of the Pink Lady® Brand.

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Cassidy Stockton Google: Cassidy Stockton
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Bob’s 85th Birthday Bash

by Cassidy Stockton in Featured Articles

Bob's 85th Birthday BashBirthday Details

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Happy New Year Header

Happy New Year – Looking Back at 2013

by Cassidy Stockton in Behind the Scenes, Featured Articles

Happy New Year! Whether 2013 was a boom or a bust for you, all of us at Bob’s Red Mill want to wish you the very best for 2014! Here are some of our highlights for 2013!

2013 Small

January: After the loss of their beloved dog Annie in late 2012, Bob and Charlee Moore adopted Mandy, a 4 year old beagle. While we don’t get to see her at the Mill (it is a food facility, after all), hearing about her hijinks has brought many smiles to us at Bob’s Red Mill.

February: Bob celebrated his 84th birthday to much fanfare at our Whole Grain Store.

March: After months and months of hard work, we launched our Grains of Discovery line at Natural Foods Expo West (the nation’s leading natural food expo). While consumers didn’t hear about it until June, it was unveiled for retailers in March.

April: Among many highlights, Bob met Michael Moss, author of Salt, Sugar, Fat.

May: Let the pie baking begin! Though you may not have known why we were madly baking apple pie, we were busy testing our new Gluten Free Pie Crust Mix to have it ready for the 2013 holiday season.

June: To launch our Grains of Discovery line to consumers in June, Bob held a bash in New York for some of the country’s top media. While making his rounds in the Big Apple, Bob met Martha Stewart, much to their mutual delight.

July: To help you know more about our products and how to use them, Bob and team have been making product videos. Check out our full collection here.

August: Our Third Annual Spar for the Spurtle contest culminated in August with a cook-off of oat-y delights. Paula Todora took home the champion’s spurtle with her winning dish, Steel Your Heart Away Egg Rolls.

September: Finally, the secret is out on our Gluten Free Pie Crust Mix! Recipes upon recipes were developed and shared to arm you with the very best gluten free mix for all of your holiday pie baking needs.

October: We got back to our roots with some very fun promotions to support our oatmeal line. Toppings like “The Elvis” and “The Gilgamesh” inspired us to get creative with our oatmeal and try something new for breakfast.

November: Operations at Bob’s Red Mill halted for a few short minutes to celebrate a new cereal mixing machine. Yes, that is kind of a strange thing to celebrate, but  this line allows us to make your favorite cereals more efficiently with less waste and THAT is something to celebrate!

December: It was revealed that something BIG is coming in early 2014. Will Bob run for president? No. Will Bob star in a movie? No. Will it be fun? Yes. Will it be awesome? Yes. Can I tell you? Nope. You’ll just have to wait in see. All will be revealed in a few weeks.

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Cassidy Stockton Google: Cassidy Stockton
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GF Brownies

Happy National Brownie Day!

by Cassidy Stockton in Featured Articles, Gluten Free

I just love these wacky food holidays! Brownie day? Yes, please! As if this time of year needs another reason to eat sweets!

If you haven’t tried our Gluten Free Brownie Mix because it’s “gluten free,” you should really just stop for a minute and reevaluate your reasoning. This mix is one of our most popular products and is beloved by gluten and non-gluten eaters alike. Super chocolaty with a moist texture, these brownies can be dressed up with some fun adaptations or eaten plain for delightful treat. Some folks like a cake-like brownie, which this easily delivers. If you want a more gooey brownie, though, simply bake the brownies for a couple of minutes less.

Here are a couple of our favorite adaptions using this mix:

From us to you, Happy Brownie Day! Now get bakin’! 

GF Brownie Mix | Bob's Red Mill Gluten Free Brownies

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Bob Feature

5 Easy Edible Gifts

by Cassidy Stockton in Featured Articles

It is lovely to give something to the people in your life who make it special, but it is especially nice to do it without breaking the bank. Here are five easy ways to show the people in your life how much they mean to you. Dress these up with small gift boxes, colorful cellophane or even just a plastic container with a ribbon.

Chia Jam | Bob's Red Mill

1. Roasted Almonds with Paprika and Orange from The Kitchn: These are fabulous for the people in your life who are gluten free. They’re also a great gift for folks who are not big on cookies or candy.

2. Cookies in a Jar: Well, really, any jar that contains a baked good mix is pretty stellar and SO easy. Just layer ingredients production-line style and you’re set. Wrap a piece of ribbon around them with a card that tells the recipient what to do for a really lovely treat in very little time. Here are some great recipes: Candy Cookies, Cowgirl (or boy) Cookies, Cinnamon Spice Muffins, Sand Art Brownie Mix.

3. Salted Caramel Sauce or Peppermint Hot Fudge: Or both! A small jar of either of these is an easy, classy gift.

4. Spiced Candied Orange Peel from Savory Simple: What a stunning gift. Maybe it’s not as easy as I promised, but it’s not terribly difficult and is a beautiful way to show you care.

5. Chia Jam: It sounds unconventional, but it’s super easy and delicious and really doesn’t use too much chia, so it won’t break the bank. Our recipe uses blueberries, but you could opt for almost any fruit. It doesn’t last terribly long, so you’ll want to gift it right away.

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Buttered Oats Brittle

by Cassidy Stockton in Gluten Free, Recipes

I’ve been saving this one for the holidays. I love making edible gifts for friends and family during the holidays and I’m always looking for special recipes that will make the recipients feel loved. This recipe fits the bill perfectly. Developed for our Spar for the Spurtle contest by Carl Youngmann, it is super easy, delicious and very special. Instead of nuts, Carl used toasted steel cut oats. The toasted oats bring a nutty flavor and a bit of whole grain nutrition to the candy, though who is thinking about nutrition when they’re eating brittle, I don’t know. With the price of nuts these days, think of how inexpensive, yet classy, this recipe is for gift giving.

Make a batch, put it in little jars or cellophane bags (get tips for stunning homemade edible gifts here) and take one along whenever you have a holiday gathering. A small, edible gift is a perfect host gift and they are a wonderful way to show how much you appreciate their efforts. Teachers, mail carriers, the receptionist at your office—all people who would appreciate a small token during the holidays. Or, you could just make a batch and enjoy the whole thing yourself. I wouldn’t blame you.

Buttered Oats Brittle | Bob's Red Mill

Buttered Oats Brittle

Contributed by Carl Youngmann

Combine butter, salt and oats in a small, non-stick frying pan over medium heat. Stir oats until toasted, about 6 minutes. Set aside. Place sugar in a small, heavy-bottomed frying pan over medium heat. Allow sugar to melt, stirring as needed, about 6-8 minutes. As soon as sugar is liquid and golden, fold in toasted oats working quickly. Add baking soda and stir to incorporate. Pour immediately onto a non-stick, heatproof surface such as a silicone sheet. Spread thin. Allow to cool. Break into bite-sized pieces and enjoy.

*Use our gluten free steel cut oats to make this recipe gluten free.

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Thanksgiving1

Happy Thanksgiving!

by Cassidy Stockton in Featured Articles

Bob and Charlee and Mandy

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GF Pumpkin Pie | Bob's Red Mill

Gluten Free Pumpkin Pie

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Happy Halloween! It’s officially time to start thinking about Thanksgiving. In honor of Halloween and all of it’s pumpkin-y goodness, here is our go-to gluten free pumpkin pie recipe. It’s easy and sure to please.

GF Pumpkin Pie | Bob's Red Mill

Pumpkin Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

  • 1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 15 oz can Pumpkin Puree
  • 12 oz can Evaporated Milk
  • 2 Eggs
  • 2 oz Butter, melted and cooled
  • 1 Tbsp Vanilla Extract
  • 3/4 cup Brown Sugar, packed
  • 1 tsp ground Cinnamon
  • 1 tsp ground Ginger
  • 1/2 tsp ground Allspice
  • 1/4 tsp ground Nutmeg
Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings

Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.Meanwhile, preheat the oven to 350°F and prepare the filling.

Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.

Remove pie shell from freezer and fill with prepared pie filling.

Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.

Let cool fully before serving.

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