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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Happy National Oatmeal Day

by Cassidy Stockton in Featured Articles, Recipes

I don’t think there is a holiday more suited to Bob’s Red Mill than National Oatmeal Day. In honor of this amazing holiday, here are 5 of our favorite ways to enjoy oatmeal for every meal of the day.

The Texan | Bob's Red Mill

1. The Texan: Get serious about oatmeal. First, mix shredded cheddar cheese (we like Tillamook’s Vintage Extra Sharp) in with your oatmeal so it gets all cheesy and delicious. Then, layer crumbled chorizo, black beans, salsa and sour cream. On top of that, add a fried egg and drizzle your favorite barbecue sauce over the whole thing. A savory bowl of fuel sure to keep you going all morning!

Oatmeal Cookie | Bob's Red Mill

2. Classic Oatmeal Cookies: Whole grains are great on their own, but they’re even better in cookie form!

Sally's Apple Crisp Granola Bars | Bob's Red Mill

3. Sally’s Apple Crisp Granola Bars: On the go fuel perfect for whatever activity you have planned.

Italian Pinhead Torta | Bob's Red Mill

4. Italian Pinhead Torta: The winner of the Speciality Award at the 2012 Golden Spurtle, this dish is a perfect dinner solution- quick, easy and absolutely delicious.

Romancing the Bowl | Bob's Red Mill

5. Romancing the Bowl: Breakfast or dessert, this oatmeal creation is sure to be a hit. Top your favorite type of oatmeal with sliced strawberries, Nutella and a dollop of whipped cream. YUM!

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Millet Spring Roll Salad1

5 Memorable Recipes for Memorial Day Celebrations

by Cassidy Stockton in Gluten Free, Recipes, Whole Grains 101

Have a fun gathering planned for this weekend? Why not make something fun and different to share with your fellow revelers? We’ve pulled together five awesome recipes that will show off your culinary chops.

Savory Amaranth Fritters: These little bites make a sophisticated hors d’oeuvre for a gathering, but are tasty enough that anyone can enjoy them. They’re best made fresh, but can be kept warm or reheated if need be. These can be made gluten free easily.

Savory Amaranth Fritters

Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette: These are beautiful individual salads perfect for a small gathering. If you’ve got a bigger gathering in mind, simply chop the radicchio and add to the salad right before serving. Make this gluten free by substituting sorghum grain in place of the barley.

Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

Millet Spring Roll Salad: All the flavors of spring rolls without the fuss. This recipe is already gluten free and vegan.

Millet Spring Roll Salad

Pear and Bacon Quinoa Pizza: Make this as an appetizer or main dish for a delicious twist on pizza. Sure, bringing a store-bought pepperoni pizza to a party is fine, but why not truly impress folks with something sophisticated? All you have to say is “bacon” and they won’t hear another word.

Pear and Bacon Quinoa Pizza - Heather from Farm Girl Gourmet

Cornbread Waffles and Cornflake Chicken: This might sound like a dish more suited for a fancy brunch, which it absolutely is, don’t get me wrong. However, you could have a lot of fun making these into little appetizers. Make small waffles with small pieces of chicken and voila! fun finger food. This recipe is already gluten free.

Cornbread Waffles with Cornflake Chicken

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For All Those Times You Looked Under the Bed for Monsters

by Cassidy Stockton in Featured Articles

Eat Wisely, You're Irreplaceable

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Blueberry Pancakes

12 Delicious Mother’s Day Brunch Ideas

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Mother’s Day is most definitely a brunch occasion. If you haven’t already planned something, here are 12 recipes to show Mom just how much you care. Sure, you can take her out, but why not nurture her the way she nurtured you with a home cooked meal? Who cares if it’s not perfect. It’s the thought that counts and we bet this will be just as memorable as that hand made card from kindergarten.

For the mom who loves a sweet breakfast:

Gluten free Strawberry Frangipane Tart

For the mom who loves a savory breakfast:

Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust

For the health conscious mom:

Recipes that are easy enough for the kiddos:


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Homemade Corn Tortillas

Homemade Tortillas

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Celebrate Cinco de Mayo with homemade tortillas. These are ridiculously easy and absolutely worth it! The recipe is pretty simple- just corn flour, salt and water. For a step-by-step visual recipe, visit America’s Test Kitchen or watch the video below (thank you, YouTube.) Use these for tacos or simply serve the fresh tortillas with salsa and guacamole. ­Salud!

Homemade Corn Tortillas | Bob's Red Mill

Corn Tortillas


Step 1

Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered.

Step 2

Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions. Place flatten dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.

Makes 12 – 6 inch tortillas.

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Easter Brunch Inspiration

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Who doesn’t love a good brunch? Easter and Mother’s Day are classic brunch holidays, but you could really put together a brunch any time and people would enjoy it. Easter seems like a wonderful reason to break out of the mold and try something new. We’ve pulled together some of our favorite brunch recipes to inspire you. These are all delicious, fairly easy to prepare and make use of whole grains. Cheers!

Lemon Blueberry CakeLemon Blueberry Coffee Cake (GF) from the Queen of Quinoa, Alyssa Rimmer

Caramelized Banana & Chia Pancakes

Caramelized Banana & Chia Pancakes

Raspberry Oatmeal Dumplings

Raspberry Oatmeal Dumplings

sweet potato kale black bean breakfast pizza

Sweet Potato, Kale and Black Bean Breakfast Pizza (GF) from Cara Lyons of Cara’s Cravings

Chocolate Cherry Scones

Chocolate Cherry Scones from Diane of Created by Diane

Whole Grain Cornbread Quiche

Whole Grain Cornbread Quiche from Julia of The Roasted Root


Vanilla Berry Whole Wheat Couscous Breakfast Pilaf from Faith of An Edible Mosaic

Sesame Ginger Spelt Waffles - Lorna Sass

Sesame Ginger Spelt Waffles from Lorna Sass

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Irish Soda Berry Scones

by Cassidy Stockton in Featured Articles, Recipes

Happy St Patrick’s Day!

These scones are an easy, versatile recipe using our Irish Soda Bread Mix. Use berries as suggested, or mix it up with your favorite add-ins. To celebrate in true Irish style, some currants or raisins might be appropriate. Serve these with a pat of butter and some Irish breakfast tea (or a Guinness, we won’t tell).

Irish Soda Berry Scones

Irish Soda Berry Scones

  •     24 oz (4-1/4 cup) Irish Soda Bread Mix
  •     1 cup Water
  •     1/2 cup Oil
  •     1 cup Berries


Preheat oven to 425°F. In a large bowl, combine mix with water and oil. Stir just until barley combined and then stir in the berries, careful not to over mix. Divide mixture in half. Pat each half into a flattened circle and place on a greased baking sheet about 1-inch apart.  Cut each circle into 6 wedges.  Bake for 15 minutes.  Makes 12 scones.

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Lamb and Kamut Cabbage Rolls

Lamb and Kamut® Cabbage Rolls with Tomato Sauce

by Cassidy Stockton in Featured Articles, Recipes

Celebrate St Patrick’s Day tomorrow with this whole grain twist on cabbage rolls. Our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) came up with these delectable cabbage rolls using lamb, whole grain Kamut® berries and Savoy cabbage. Serve this with a side of soda bread for a hearty, Irish meal. If you can’t find Kamut® berries locally, you can substitute wheat berries.

Lamb and Kamut Cabbage Rolls with Tomato Sauce

Lamb and Kamut® Cabbage Rolls with Tomato Sauce

Serves 6-8

  • 1 small head Savoy Cabbage, separated into leaves
  • 4 Tbsp Olive Oil
  • 2 medium Onions, chopped
  • 6 Garlic Cloves, minced
  • 1 medium Carrot, diced
  • 1 Green Bell Pepper, diced
  • 1/4 tsp ground Cinnamon
  • pinch ground All Spice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp freshly ground Pepper
  • 3/4 pound ground Lamb
  • 1/2 cup Kamut® Berries
  • Salt and freshly ground Black Pepper
  • One 28-ounce can crushed Tomatoes
  • 1/2 tsp dried Oregano
  • 1/4 tsp (or to taste) Crushed Red Pepper Flakes
  • 1 cup crumbled Feta Cheese
  • Garnish: Cilantro or Parsley Leaves

The night before making, add Kamut® berries to a pot and add 3 cups water. Bring to a boil, turn off heat and let sit overnight or up to 12 hours. Drain and set aside.

Preheat oven to 375° F. Bring a large pot of salted water to a boil. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until pliable. Remove the leaves from the water and transfer to a colander; rinse with cold water. Gently shake to remove most of the excess water and set aside.

Put 2 tablespoons of the olive oil in a large pot oven over medium-high heat; when hot, add half the chopped onion and half of the minced garlic, along with the carrot and half the bell pepper, cinnamon and all spice. Cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl. Add the ground lamb and drained Kamut® berries. Mix until just combined.

With the pan you just cooked the vegetables and spices in, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion, garlic and bell pepper. Cook until soft, 1 to 2 minutes. Add the tomatoes (and juice), oregano, and pepper flakes. Add salt and pepper to taste.  Let cook over medium-low heat while you prepare the cabbage leaves.

Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem. Lay a leaf on a work surface and put some of the lamb and Kamut® meat mixture in the middle of the leaf, and roll it up. Repeat with the remaining leaves and filling. Arrange all the leaves into a 9 x 13-inch baking pan and spread out as you need to fit.

Pour the tomato sauce over the rolls, spreading it evenly and making sure some gets down in between the rolls. Sprinkle the feta cheese on top. Cover with foil and bake 30 minutes. Remove foil and continue baking for 15-20 minutes. Serve garnished with fresh cilantro or parsley leaves.

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