Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Gluten and Dairy Free Zucchini Muffins for Mother’s Day

by Sarena Shasteen in Gluten Free, Recipes

I think about mother’s day a little differently than most people. To me, mother’s day is more of a celebration of the men in my little family than it is about me. Really, without them, I wouldn’t be a mother, right? So, I enjoy making Mother’s Day a special day for all of us. Sure, I love being taken care of as much as the next person, but nothing warms my heart more than doing something special for my guys. Mother’s day is a day that I either bake for my guys or we take some time to bake together. Since the kitchen is my favorite place to be, this is naturally where I choose to spend my special day.

Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Nothing starts my day off better than baking a fresh batch of muffins for my guys. I love how excited they get when they wake up to the sweet smell of something being baked for them to enjoy for breakfast. Being the health nut that I am, though, I have to incorporate some healthier muffins loaded with veggies. Zucchini muffins are a favorite around here and with the summer bounty of zucchini coming up, I wanted to share our favorite use for all the garden goodness that’s ahead. These are light and fluffy with a hint of spice from the cinnamon and a little extra sweetness from the sugar sprinkled on top. I assure you, your family will love these as much as mine does.

Happy Mother’s Day

Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Gluten and Dairy Free Zucchini Muffins

(makes 8)

  • 1-1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
  • 3/4 cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/3 cup Dairy Free Butter or Coconut Oil, softened
  • 1/2 cup Egg Whites or 2 Eggs
  • 1/2 cup Dairy Free Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1 dropper Vanilla Stevia (I used NuNaturals) (or 1/4 to 1/2 cup sugar)
  • 1 cup Shredded Zucchini
  • 4 tsp Bob’s Red Mill Turbinado Sugar (for topping)

Preheat the oven to 350 degrees. Like muffin pan with liners or spray with oil.

In a large bowl, combine the flour through salt and mix well. Mix together the egg whites, almond milk and stevia. Add the liquid mixture and butter to the dry mixture and stir just until combined. Then add the zucchini until mixed in evenly. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

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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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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Bunny Cake-1

Coconut Bunny Cake: Step by Step

by Cassidy Stockton in Recipes

Bunny cake- what’s not to love about a fluffy white cake shaped to look like a bunny? Kids absolutely love it, it makes a beautiful (and fun) centerpiece for Easter brunch and, thanks to Sarah House’s step-by-step directions, it’s easy to make, too. This fabulous bunny starts with a basic white cake recipe featuring our superfine cake flour for a light cake with a tender crumb. Then, we frost it with a gorgeous butter cream and cover it with coconut. Assembly is a piece of cake (yep, we went there), but your guests will think you slaved over it.

You can toast the coconut for a bit more contrast or dye the cake for a fun surprise. Add a nose and eyes, if you like, or just leave it as-is and enjoy the sly smiles you are sure to receive from your adult guests (never mind the children who will lose their minds). Because that’s the funny thing about a bunny cake- even if it’s kind of kitschy- most of us have a fond memory of this cake from our youth and seeing that fluffy bunny just makes us happy. And isn’t that what it’s all about anyway? Making people happy? We think so. Happy Baking!

If you need a gluten free version, check out this amazing version from The Recipe Renovator or simply swap in our gluten free 1-to-1 baking flour in place of the superfine cake flour. 

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake

Prep Time:  90 minutes | Bake Time:  25 – 30 minutes | Inactive Time: 60 min

Yield: 8 – 12 servings

Cake

Step 1

Preheat oven to 350°F.  Line a 9-inch round cake pan with parchment paper or oil and flour pan well; set aside.

Step 2

Cream butter and sugar until light and fluffy, 7 – 10 minutes.  Meanwhile, combine milk, egg whites, and vanilla extract in a small bowl and set aside.  Sift together Bob’s Red Mill Super-Fine Cake Flour, baking powder, and salt and set aside.

Step 3

Add 1/3 of the flour mixture to the butter and briefly mix to combine, followed by ½ of the liquid.  Continue to alternately add remaining flour and liquid and mix until combined, taking care not to over-mix the batter.

Step 4

Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top.  Bake until set and a tested inserted in the center comes out clean, about 25 – 30 minutes.  Let cool thoroughly, at least 1 hour.  Meanwhile, prepare frosting.

Frosting

Step 1

Combine powdered sugar and soft butter and mix on low for 1 minute to combine.

Step 2

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Step 3

Add vanilla extract and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.  Set aside frosting and Bob’s Red Mill Shredded Coconut until ready to assemble cake.

Assembly

Step 1

Divide cake in half down the center.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 2

Spread a generous layer of frosting on one half of the cake.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 3

Flip the unfrosted half over onto the frosted half so the halves line-up evenly.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 4 & 5

Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the center.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 6

Flip the removed notch over and attach to the opposite end of the cake with outer crusts touching to create a tail.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill
Step 7

Frost entire cake, adding extra frosting to the sides of the bunny “body” to form a rounded shape.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill
Step 8

Sprinkle Bob’s Red Mill Shredded Coconut over the cake, pressing in lightly to secure.  Add paper ears and a tiny pink nose, if desired.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

by Cassidy Stockton in Recipes

Recently, I was aghast to learn that some people do not like carrot cake. Who are these people? How can anyone not like carrot cake? Kidding aside, I’m a big fan of carrot cake and I know a certain someone whose face graces all of our packaging that would say this is his favorite kind of cake- without raisins of course. Obviously, we’re firm believers in everyone’s right to like or dislike carrot cake (and raisins) as they see fit, but, at Bob’s Red Mill, we love our carrot cake!

The warm, slightly spicy flavors of moist carrot cake under a layer of tangy cream cheese frosting is just the thing we crave this time of year. I absolutely love this version for two reasons- one, it’s for cupcakes, which means it’s easier to make and easier to serve; two- this recipe uses whole wheat pastry flour. Not only does the whole wheat flour offer a denser cake with a nuttier flavor, but I feel less guilty eating one of these and that, my friends, is what I call a win-win.

If you need a gluten free version, we recommend using our Gluten Free 1-to-1 Baking Flour in place of the whole wheat pastry flour. 

Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

Prep Time:  30 minutes | Bake Time:  25 – 28 minutes | Rest Time:  60 minutes

Yield: 12 standard cupcakes

Cake

  • 1 ½ cups grated Carrot (from 1 – 2 carrots)
  • 8 oz canned Crushed Pineapple, drained
  • ½ cup chopped Walnuts
  • ½ cup Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 ½ cups Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 ¼ cup Bob’s Red Mill Coconut Sugar
  • 1 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Ginger

Step 1

Preheat oven to 350°F and line a muffin tin with paper liners.

Step 2

In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract.  In a separate smaller bowl, combine whole wheat pastry flour, coconut sugar, baking powder, baking soda, salt, and spices.

Step 3

Add the dry to the wet and mix with a rubber spatula to combine.

Step 4

Evenly portion mixture into the prepared muffin tin.  Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes.  Let cool thoroughly (about 1 hour) before frosting.

Frosting

  • ½ cup Butter, soft
  • 1 cup Cream Cheese, soft
  • 4 cups Powdered Sugar, sifted
  • ½ tsp Vanilla Extract

Step 1

Cream softened butter and cream cheese until smooth and evenly combined.

Step 2

Add powdered sugar and vanilla extract and mix until light and fluffy.  Store chilled but must be at room temperature for use.

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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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Hot Cross Buns | Bob's Red MIill @bobsredmill

Hot Cross Buns

by Cassidy Stockton in Recipes

Sweet, dense hot cross buns are a classic Easter treat typically consumed on Good Friday. There are many superstitions around hot cross buns, but our favorite is the goodwill between two friends who share a hot cross bun. The saying goes, “Half for you and half for me, between us two shall goodwill be.” If that’s not a lovely sentiment, I don’t know what is. These challah-like buns have roots back to early Christianity and have long since become part of Easter traditions all over the world.

If you haven’t had a hot cross bun, they’re dense, sweet rolls with warm spices and bits of dried fruit. They are perfect served for breakfast or eaten in the afternoon with a cup of hot tea. You can add the icing cross or omit it, the buns will be delightful no matter what you choose. Whatever you do, share them with a friend or loved one in the spirit of lasting friendship and you’ll be so glad you did.

[Note: If you’re gluten free, check back tomorrow for our gluten free version.]

Hot Cross Buns | Bob's Red Mill @bobsredmill

Hot Cross Buns

Contributed by:  Sarah House for Bob’s Red Mill Natural Foods

Prep Time:  30 minutes | Rest Time:  2 – 3 hours | Cook Time:  25 minutes

Yield: 12 servings

Buns

Wash

  • 1 Egg
  • 1 Tbsp Water

Icing

  • 2 cups Powdered Sugar
  • 2 Tbsp Milk
  • 1 tsp Vanilla Extract

Step 1

Combine warm milk and yeast in a large mixing bowl.  Let sit for 5 minutes while yeast dissolves.  Meanwhile, combine 3 cups Bob’s Red Mill Unbleached White All-Purpose Flour, salt, and spices in a bowl and set aside.

Step 2

Add melted butter, egg, vanilla extract, and flour mixture to the yeast.  Mix until a shaggy dough forms, about 2 minutes with a dough hook in a stand mixer or 4 – 5 minutes by hand.

Step 3

Add currants and knead until a smooth and elastic dough forms, about 9 minutes in a stand mixer at medium speed or 10 – 15 minutes by hand.  Add remaining ½ cup flour only if needed to make a workable dough.  Shape dough into a ball. 

Step 4

Place dough in a large bowl lightly coated with oil; turn once to coat both sides.  Cover and set aside in a warm place to rise until doubled in size 60 – 90 minutes.  Meanwhile, line a baking sheet with parchment paper and set aside.

Step 5

Turn the risen dough out onto a lightly floured surface and divide into twelve equal pieces, about 2 oz of dough per piece.  Shape each piece into a tightly formed bun and place seam-side down on the prepared baking sheet.  When all buns are formed, cover and let rise in a warm place until doubled in size, about 45 minutes.  Meanwhile, preheat oven to 375°F.

Step 6

For the wash, combine egg and water and mix well.  Once buns have doubled in size, gently brush the top and sides of each bun with egg wash.  Bake until buns are deep golden and the interiors have reached 190°F, about 25 minutes.  Let cool at least 30 minutes before icing.

Step 7

For icing, combine all ingredient and mix until smooth.  Drizzle a cross over each cooled bun.

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Cassidy Stockton Google: Cassidy Stockton
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Irish Soda Bread

Irish Soda Bread {Giveaway}

by Cassidy Stockton in Contests

At our house, we don’t need an extra excuse to indulge in Irish Soda Bread. As it stands, it’s all we can do to not eat the whole loaf in one day. Our Irish Soda Bread Mix was one of the first products I fell in love with when I began working at Bob’s Red Mill over ten years ago.

Traditional soda bread was made using flour, baking soda, salt and buttermilk; simple ingredients available to most families during the mid-1800s. Sodium Bicarbonate (baking soda) was introduced to Ireland around 1840 and became popular for its reliability in leavening and affordability. According to Rory O’Connell (via Epicurious), the introduction of baking soda allowed families to bake bread without an oven, something which many families simply did not have. Soda bread could bake in a covered cast iron pot set directly on the coals of a fire. Soda was not perishable like yeast and it was very affordable for the average family. Most farms would have been making their own butter (of which buttermilk is a byproduct) and growing wheat to feed their families. Soda bread allowed them to bake bread using the simple ingredients readily available in their lives.

Irish Soda Bread | Bob's Red Mill

The Irish soda bread we see in bakeries across the United States is a far cry from the simple peasant bread of the 1850s. Raisins and other dried fruit would have been a luxury item, according to O’Connell, and added to breads during harvest as a treat for the men working in the fields. The most common soda bread was a whole meal (or brown) bread. This makes sense, white flour was simply not a common ingredient for most households and did not become readily available for consumption until the early 1900s.

There are many modern variations, but we prefer a classic loaf as epitomized in our Irish Soda Bread Mix. This bread is easy; it takes almost no time to throw together and yields a lovely loaf with little effort. The key to a nice loaf of soda bread is to handle the dough as little as possible. The more you handle the dough, the tougher the loaf will become. You can add raisins to our mix for a sweeter bread, as we did above, or leave them out. If you want a nice variation on Irish Soda Bread, we really like turning it into these biscuits.

Because we love our Irish Soda Bread Mix so much, we’d like to give away a package to five luck winners. We’ll select five winners at random from all who enter by 11:59 pm on 3/9/15. To enter, simply comment below and answer this question- raisins or no raisins? 

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Cassidy Stockton Google: Cassidy Stockton
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Red Bean Cake F

Chinese New Year: Marbled Red Bean Cake

by Cassidy Stockton in Gluten Free, Recipes

To celebrate the Chinese New Year and ring in the year of the Goat, we’ve whipped up our version of a traditional red bean cake. Eating desserts on the Chinese New Year symbolizes a sweet, rich year to come. That’s a sentiment we can get behind. Red bean cake might sound very unappealing to some, but it’s surprisingly light and delicious and not terribly bean-y. For more good luck foods, check out this article from Chow. May you have a prosperous and happy New Year.

Marbled Red Bean Cake | Bob's Red Mill

Marbled Red Bean Cake

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

Prep Time:  75 minutes | Rest Time:  30 minutes | Cook Time:  45 – 50 minutes

Yield: 20 servings

Cake

  • ½ cup Bob’s Red Mill Adzuki Beans
  • 1 ½ cups Water
  • ¼ cup Brown Sugar
  • 3 cups Bob’s Red Mill Sweet White Rice Flour
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter, soft
  • 1 cup Sugar
  • 2 tsp Orange Zest
  • 3 Eggs
  • 2 cups Milk

Icing

  • 1 cup Powdered Sugar
  • 3 Tbsp fresh Orange Juice

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Combine in a small pot with water, cover and bring to a boil.  Reduce heat to medium low and simmer until soft, about 60 minutes.  When beans have softened, drain and reserve cooking liquid.

Step 2

Place cooked beans and brown sugar in a food processor and puree, adding water 1 tsp at a time as needed, until smooth.  Set puree aside.

Step 3

Preheat oven to 350°F.  Line a 9 x 13-inch cake pan with parchment paper.

Step 4

In a small bowl, combine Bob’s Red Mill Sweet White Rice Flour, baking soda and salt and set aside.

Step 5

In the bowl of a mixer fitted with the paddle attachment or by hand, cream butter and sugar until light and fluffy, about 10 minutes.  Add orange zest and eggs, one at a time, scraping down the bowl between additions.

Step 6

Add the dry ingredients, alternating with the milk and scraping down the bowl often, until a smooth batter is formed.

Step 7

Mix ½ cup of cake batter with the bean puree to lighten.  Pour the remaining cake batter into the prepared cake pan and smooth top.  Drop large dollops of the bean puree along the top of the cake batter.  Run a butter knife though the bean puree, creating swirls in the cake batter.

Step 8

Bake until the edges begin to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 45 – 50 minutes.  Let cool completely before icing.

Icing

Whisk together the powdered sugar and orange juice until smooth.  Drizzle and smooth the icing over the top of the cake.  Let set before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Chana Dal Dip F

Spicy Bengal Dip

by Cassidy Stockton in Meatless Mondays, Recipes

If you need an appetizer recipe for New Year’s Eve that is both unexpected and delicious, is easy to prepare and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top 8 allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don’t need a party to make this dish, it’s wonderful for snacking or as a sandwich spread.

Chana Dal Dip 1

We love this dip because of all of the reasons above, but also because it’s a fun departure from hummus. You just have to look at that color to know this is not hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can’t find garam masala, make your own with ¼ tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies or bread. If you want to make sure it’s still friendly for everyone to enjoy, we recommend veggies and Mary’s Gone Crackers.

Chana Dal Dip H

Spicy Bengal Dip

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  25 – 30 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
  • 2 ½ cups Water
  • ¼ cup Cilantro, chopped
  • 1 Tbsp chopped Garlic (about 4 cloves)
  • 1 Tbsp chopped fresh Ginger (about 1”)
  • 1 Tbsp fresh Lime Juice (from ½ lime)
  • 1 Serrano Chili, minced, seeds removed
  • 1 ¼ tsp Garam Masala or ¼ tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
  • 1 tsp Salt

Step 1

Combine Bob’s Red Mill Chana Dal and water in a medium saucepan.  Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes.  Remove from heat and drain, reserving cooking liquid.  Let cool for 30 minutes.

Step 2

In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice.  Puree until smooth, adjusting consistency with reserved cooking liquid.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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