Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars in a Jar

by Sarena Shasteen in Gluten Free, Recipes

I am a huge fan of giving homemade gifts for the holidays. It not only gives me the chance to share treats that I love, but also allows me the opportunity to personalize these gifts for whomever I’m giving them to. I like including a cute jar that can be used for other things with an easy to assemble recipe along with a platter to serve it on and a dish towel for a cute presentation. I try to come up with things I know work with the recipients decor or cooking personality. The recipe I’m sharing today is based on another family favorite around here. This is one of those recipes that I always get asked to bring to events and gatherings. I love how well it came together as a gift and it’s so easy to bake. The best part about these bars is that they are even better the second day. So, easy to make and they keep well, could you ask for more?

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Now, about the bars…

Caramel, oatmeal, brown sugar and chocolate chips! Could you really go wrong? Not in this house! These Chocolate Chip Caramel Gooey Bars are layers of oatmeal chocolate chip cookie with a rich dense caramel center. These bars are perfect treats for holiday gatherings since they bake up quickly, slice beautifully and will stay fresh for days (not that they will stick around that long).

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars

Large Jar Ingredients

Small Jar Ingredients

Extra Ingredient

  • 1-1/2 cups cold Dairy Free Butter (EarthBalance)

To assemble the jars:

  • 1 – 10 cup jar
  • 1 – 2 cup jar

Combine 2 cups flour with baking soda and salt. Place in the large jar. Next layer the oats, then the brown sugar and then add the chocolate chips to the top.

In a bowl, combine the caramel sauce and the remaining 1/2 cup flour. Pour mixture into the small jar.

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

To Bake Bars

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine flour mixture, oats, brown sugar chocolate chips.
  3. Cut in butter until crumbly. Set half aside for topping.
  4. Press the remaining crumb mixture into a greased 13 x 9 baking pan.
  5. Bake for 15 minutes.
  6. Drizzle caramel mixture over the top of the half baked layer. Spread mixture all over, but not to the edges.
  7. Sprinkle with reserved crumb mixture.
  8. Bake an additional 20-25 minutes or until golden brown.
  9. Cool on a wire rack for 2 hours before cutting.

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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Chocolate Hazelnut Biscotti Mix F

Chocolate Hazelnut Biscotti Mix in a Jar (Low Carb)

by Carolyn Ketchum in Recipes

In this age of crazy consumerism, a handmade, homemade gift can set you apart from the store-bought crowd. Bonus points if your gift comes in cool, pretty and useful packaging. It may be ridiculously trendy to give things in Mason jars tied up with festive twine but that hardly detracts from the heartfelt nature of the gift. I love this trend and I am jumping on the bandwagon with a loud thud. Move over and make a little room for me, would you?

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

I love giving homemade baked goods during the holidays and I know they are always appreciated. But it can be tricky with the sort of gluten-free, sugar-free treats I like to make. In conventional goodies, sugar acts as something of a preservative, keeping them fresher for longer. Given the slightly more time-sensitive nature of some of my recipes, it can be better to give things as a mix and let the recipients have fun making them up on their own. Besides, then you can layer the ingredients prettily in a jar, tie them up with festive twine and feel like a homemade gift-giving rock star.

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

These chocolate hazelnut biscotti are a wonderful gift to give, either as a mix or fully baked. Made with Bob’s Red Mill hazelnut meal and whole dry roasted hazelnuts, they are naturally gluten-free and intensely chocolatey. They are healthy and wholesome but they don’t taste like it one little bit. Winning!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

All you have to do is grab a few quart-sized Mason jars, layer the ingredients, find a cute set of holiday printables for the labels and recipe cards and tie it all up with a pretty bow. I found that forming a cone with a large piece of paper was the easiest way to layer the ingredients with minimal mess. It also helped me pour the next ingredient in without disturbing the layer below it too much. And all your giftees need to do is add some oil and eggs and bake them up.

You may want to keep one of the mixes for yourself; these biscotti are that good. As long as you let them cool completely in the oven, they will crisp up nicely and are perfect for dunking in your morning coffee or afternoon tea. Enjoy and happy holidays!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

Chocolate Hazelnut Biscotti Mix 

In a medium bowl, whisk together hazelnut meal, baking powder, xanthan gum and salt. Pour about half of the mixture into the bottom of a quart-sized mason jar. This works best if you use a piece of paper to create a cone through which to pour the mixture. Remove the cone and shake the jar to even the layer out.

Next layer the cocoa powder through the cone. Even it out by gently shaking. Layer the sweetener in the same fashion, then the remaining hazelnut flour mixture. Finally layer the chopped hazelnuts and chocolate chips.

Instructions for the recipe card:

Ingredients:

  • 1 jar Chocolate Hazelnut Biscotti Mix
  • 6 tbsp melted butter or hazelnut oil
  • 1 large egg
  • 1 large egg white

Instructions:

  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner. Transfer biscotti mix to a large bowl and whisk to combine. Add butter or oil, egg and egg white and stir until dough comes together.
  2. Divide dough in half and transfer to prepared baking sheet. Shape into two low, flat rectangles about 4 inches by 8 inches. Bake 28 minutes or until slightly puffed and just set to the touch. Remove from oven and let cool 20 minutes.
  3. Reduce oven temperature to 300F. Carefully cut into 1-inch slices and lay cut-side down on baking sheet. Bake 10 minutes and then gently flip slices over. Turn off oven and let biscotti sit inside until oven is cool.

Makes 20 to 24 biscotti

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

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Triple Chip Oatmeal Cookie Mix-4

Triple Chip Oatmeal Cookie Mix in a Jar

by Erin Clarke in Gluten Free, Recipes

Holiday shopping stresses me. I want my gifts to be more thoughtful than a gift card, but guaranteed to please the recipient.  After years of my sister privately asking me for gift receipts, I have finally found the holiday gift that’s a guaranteed hit: Homemade Triple Chip Oatmeal Cookie Mix in a Jar.

Triple Chip Oatmeal Cookie Mix | Bob's Red Mill

A few things I love about Homemade Cookie Mix in a Jar for holiday giving:

  • It’s the right size
  • It’s the right color
  • It’s budget friendly, but still thoughtful
  • It can be easily customized to fit taste preferences and dietary needs

I originally set out to make regular (still fabulous) homemade oatmeal chocolate chip cookie mix, but then I became distracted by other tasty options winking at me in the pantry. The holidays are no time to be skimpy, so I loaded this homemade cookie mix with a combination of peanut butter, semi-sweet, and white chocolate chips.

Triple Chip Oatmeal Cookie Mix in a Jar | Bob's Red Mill

You could also swap in chopped nuts, dried fruits, and even toasted coconut—just keep the total amount of mix-ins to 1 cup, or you’ll need a second jar.

This Homemade Triple Chip Cookie Mix can also be made completely gluten free. If dietary restrictions are a concern, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Bob’s Red Mill Gluten Free Rolled Oats. As someone who is a bit hesitant to experiment with gluten free baking, these products have been a lifesaver. I simply swapped the gluten free flour for the all purpose flour (same for the oats) in my favorite oatmeal cookie recipe, and the results where outstanding.

Flour and Oats

If dietary restrictions are not a concern, you can use the same amount of regular all-purpose flour (or even white whole wheat flour) and oats in the baking mix.

Once the ingredients are layered, tie the jar up as you please, then attach this handy recipe to the front. (Download a higher resolution version here.)

Printable

Now that we have the holiday shopping under control, only one serious cookie mix question remains: exactly how many minutes we after the cookie mix is opened before hinting at “testing” it out? I think 10 seems socially acceptable, don’t you?

Triple Chip Oatmeal Cookie Mix in  Jar | Bob's Red Mill

Triple Chip Oatmeal Cookie Mix in a Jar

Yield: about 30 cookies

For making the mix:

For baking the cookies:

  • Jar of Cookie Mix
  • 1/2 cup (1 stick) unsalted Butter
  • 1 Egg
  • 1 1/2 teaspoons pure Vanilla Extract

To make the mix: Combine the flour (gluten free mix or all-purpose) baking powder, baking soda, and salt in small bowl. Place the flour mixture in 1-quart jar. Layer the brown sugar, granulated sugar, chocolate chips, white chocolate chips, peanut butter chips, and oats in the order listed, pressing firmly after each layer. Seal with lid and decorate with ribbon as desired. Attach recipe printable.

To bake the cookies: Place rack in the center of your oven and preheat oven to 350 degrees F. In a large mixing bowl, beat the butter, egg, and vanilla until well blended. Add the cookie mix and mix well, breaking up any clumps.

Drop the dough by heaping tablespoonfuls onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough. Bake for 12 to 15 minutes, until light golden brown, rotating the pan’s positions halfway through. Remove from the oven, and let cool on a wire rack.

Store leftover cookies in an airtight container.

Erin ClarkeWife to a hungry law student, I’m on a mission to cook everything that’s tasty, mostly healthy, and budget friendly—all while Mr. Right is at the library. On my blog, The Law Student’s Wife, I share my recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. I’m a passionate cook, an awkward dancer, and with enough cheese, chocolate, and my cast-iron skillet, I could take on the world. Keep up with me on Facebook and Twitter

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Ciabatta Bread F

Baker’s Dozen: Essential Tips and Tricks for Baking Success

by Stephanie Wise in Featured Articles

In my five years of baking and blogging about bread, I’ve acquired a few bits of knowledge on the subject along the way. This doesn’t mean I don’t have oh-so-much more to learn – believe me, I do, as I am often reminded by a recipe fail – but thanks to these handy tips and tricks, I’m much better off than I used to be (sayonara, loaves of bricks!).

Because I want everyone in the whole world to know how to bake a good loaf of bread because there are few better things to bake and eat from scratch, in my opinion, I’m going to share some of those tips and tricks with you – a “baker’s dozen” of handy knowledge, if you will – along with a few delicious recipes from me and other Bob’s Red Mill bloggers that can help you get started!

  1. Know the difference between active dry and instant yeast. Instant yeast can be directly added to the dry ingredients in your recipe, while active dry yeast most often needs to be activated before it can be added to the remaining ingredients. To activate active dry yeast, dissolve the yeast in a bowl of warm water (sometimes with some sugar or honey, too) and let it sit until foamy. The amounts of these ingredients should be indicated in the recipe, for example, in this recipe for Whole Wheat Focaccia Bread with Caramelized Onions from The Roasted Root. Some people like using instant yeast because you can skip a step, but I prefer to use active dry yeast in most of my recipes so I know the yeast is fresh.
  2. Some flours cannot be substituted for another. Sometimes, yes, they can, but when you come across a situation when they can’t, you’ll know it. For instance, in my recipe for Whole Wheat Honey Oatmeal Bread, it’s best to use the ratio of all-purpose flour to whole wheat flour called for so you don’t end up with the aforementioned “brick loaf.” Whole wheat flour needs more water to absorb to yield the same result as all-purpose flour with less water, but even with some tweaking of the recipe, it doesn’t always work. That being said, I will sometimes substitute up to 75 percent of the all-purpose flour called for in a recipe with whole wheat flour, but no more. The same goes for bread vs. all-purpose flour – bread flour has a higher gluten content, so when a recipe calls for it, it’s probably because it will give the bread the extra shape and sturdiness it needs. In those cases, I often suggest just sticking with whatever the recipe calls for.

  3. Check the expiration dates. This is a big one, because I think many of our recipe failures can be attributed to it. So be sure you have the freshest ingredients on hand: Baking soda, baking powder, yeast, nuts and even whole wheat flour can all lose their oomph over time. I like to keep my flours in the fridge to extend their shelf lives, and on my jar of yeast (which I also refrigerate) I’ll write the date six months from when I’ve opened it, which is when it tends to lose its freshness.
  4. How to make your own ingredients. You’ve got the oven pre-heating. You’ve got the mixing bowls set out. And then you realize you’re missing a key ingredient. Raise your hand if you’ve been there! Yeah, me too. That’s when knowing how to make your own ingredients comes in handy. Here are a few examples:
  • Buttermilk: Combine 1 tablespoon lemon juice to a scant cup of milk for every cup of buttermilk you need for the recipe. Let it sit for five minutes.
  • Cake Flour: Remove 2 tablespoons all-purpose flour for every cup you need for the recipe and replace it with cornstarch. Sift the ingredients together about four or five times.
  • Bread Flour: Remove 1 tablespoon all-purpose flour for every cup you need for the recipe and replace it with gluten additive. Stir it in.
  • Homemade Butter: Savory Simple has a fantastic tutorial on how to make your own!
  1. How to halve ingredients in a recipe. There are times when a recipe makes a double batch, or I just don’t need all of those muffins or pancakes, so I’ll halve the recipe. That’s when this nifty guide comes in handy.
  2. Keep fruit from sinking to the bottom of baked goods. Easy-peasy: Give the berries or pieces of fruit a good toss in one or two tablespoons of the flour called for in the recipe, then add them to the batter. This isn’t necessary for yeast breads, as the dough is sturdy enough to hold up the fruit. Here’s a great recipe for Blueberry Oatmeal Bread from The Lemon Bowl to give it a try on.

  3. Less is more. If there is nothing else you take from this list, let this be the one mantra you keep with you for baking. It never fails me, especially when it comes to working with dough. The less you play with the dough after it’s fully kneaded, the better. The less flour you add to it to make it a smooth, soft, pliable, elastic, tacky (but not sticky) dough, the better. The less flour you sprinkle on a surface to knead or shape the dough, the better.
  4. Know when bread is fully kneaded. Solution: The windowpane test. Once you’ve kneaded your dough, remove a small piece of it and stretch it out between your fingers to a thin membrane. If the dough breaks, it needs a little more kneading. If it stays thin and translucent, it’s ready.
  5. Make dough rise really well. If it’s the cooler seasons (meaning, it’s sub-70 degrees in your kitchen), I’ve found this trick works well to helping dough proof better: Wrap a heating pad in a thin towel, turn it on low heat and set it on a counter. Place the dough, in a covered bowl or loaf pan, on top of the wrapped heating pad. The little bit of added heat from the pad will help the dough along. Don’t have a heating pad? Place the bowl or loaf pan in the microwave or oven, turned off.
  6. How to test when a dough is doubled. I’m a big fan of eyeballing it, but for extra accuracy, place a strip of tape on the side of the bowl to gauge when the dough is doubled, or, lightly press two fingers into the top of the risen dough. If the indentations remain, the dough has doubled.

  7. How to tell when a loaf is fully baked. Take the loaf out of the oven and give it a tap on the bottom with your fingernails. If it makes a good “thwacking” sound, like it’s almost hollow, it’s probably done. But to be extra sure, insert an instant-read thermometer in the bottom center. For regular yeast breads, 210°F to 220°F is ideal; if it’s an egg or milk-based yeast bread – like this recipe for Apple Honey Challah from The Law Student’s Wife – or has a few extra ingredients in it (like nuts or veggies), aim for 200°F to 210°F. This does not apply to quick breads.
  8. How to store yeast breads. Crusty loaves store well in a paper bag and soft, milk or egg-based enriched breads store well in an airtight container or plastic wrap. Both can be stored at room temperature for a day or two before they get stale, but I like to refrigerate my breads to extend their lives (this is a huge no-no to some because it can alter the flavor of the bread, but I’d rather keep my bread around for longer). If you want to freeze bread, wrap it tightly in plastic wrap, then foil.
  9. Have great baking resources at the ready. Bob’s Red Mill has oodles of resources, products and articles that will help you along on your baking journey!

StephanieStephanie is the baker/blogger/babbler behind the blog, Girl Versus Dough, where she writes about her adventures in bread baking and other tasty, unique recipes. Her approach is friendly yet inspiring, down-to-earth yet adventurous. She lives in the Twin Cities with her husband, Elliott, her furry child-cat, Percy and a beautiful baby girl, Avery. Keep up with her on Facebook and Twitter

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Step By Step Crepes | Bob's Red Mill

Step by Step: 7 Grain Crepes

by Cassidy Stockton in Recipes

Talk about a dish that intimidates me! I’ve never made crepes because they make me nervous, but I do like to eat them. With this easy step-by-step guide from our test kitchen, I might just have to give them a go so I can enjoy crepes in the comfort of my own kitchen (and pjs). I love that this recipe uses one of our whole grain pancake mixes, making me feel just a little less guilty about the indulgence.

Crepes, like many of the other recipes we’ve been sharing lately, can be sweet or savory. Fill sweet crepes with jam, fresh fruit, nutella, almond butter or just a simple butter and powdered sugar combination. Fill savory crepes with combinations of sauteed mushrooms, spinach, goat cheese, scrambled eggs and crumbled bacon.  The possibilities are endless. For a gluten free version, try these Quinoa Flour Crepes.

7 Grain Crepes (step-by-step)

Contributed by:  Sarah House for Bob’s Red Mill

  •  ¾ cup Bob’s Red Mill Organic 7 Grain Pancake Mix
  • 4 Eggs
  • 1 cup Milk

Step By Step Crepes | Bob's Red Mill

Whisk all ingredients together in a bowl.

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill
Let sit at room temperature for 30 minutes.

Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat.

­­­­­Lightly butter or oil the pan.

Step By Step Crepes | Bob's Red Mill
Using ¼ cup of batter per crepe, pour one serving into the hot pan and immediately begin to tilt the pan and swirl the batter to evenly coat the base.

Crepes-7
Let cook until set, about 1 – 2 minutes.  The edges should easily release, indicating the crepe is ready to flip.

Step By Step Crepes | Bob's Red Mill
Using a thin spatula, tongs, or carefully using your fingers, flip the crepe over and continue to cook until lightly browned, about 1 minute.

Step By Step Crepes | Bob's Red Mill
Step By Step Crepes | Bob's Red Mill
Turn the cooked crepe out onto a rack to cool while preparing the remaining crepes (repeat steps 2 – 4) or keep warm in a 200°F oven.

Step By Step Crepes | Bob's Red Mill
Spread with filling(s) of your choice and roll or fold into a wedge to serve.

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Cassidy Stockton Google: Cassidy Stockton
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Puff Pastry F

Step-by-Step Gluten Free Puff Pastry

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When we developed our Gluten Free Pie Crust Mix, gluten free puff pastry was a distant ship on the horizon. We knew it was possible, but had to chart our course, if you will. You see, you can’t just go buy gluten free puff pastry dough. That hasn’t stopped us from wanting to work with one, though. Puff pastry is a fun and delicious ingredient full of many possibilities. Our recipe expert, Sarah House, worked diligently for months before she came up with this version using our gluten free pie crust mix. We’re not going to beat around the bush here, this is time consuming. It is not, however, hard. It just takes a little patience and commitment. We promise, it’s worth it. This pastry comes out flaky, light and oh-so-buttery. Simply use the pastry as called for in your favorite recipes and create fanciful gluten free desserts and decadent appetizers.

Step By Step Gluten Free Puff Pastry | Bob's Red Mill

Gluten Free Puff Pastry

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

Prep Time: 60 minutes | Rest Time:  20 hours | Yield: approx. 36 oz

Ingredients

1. Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix.

2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.

Puff Pastry Step 2
3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough.

4. Form dough into a rectangle and wrap well in plastic wrap.  Chill at least 4 hours or overnight.

Puff Pastry Step 4

5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5×8-inches).

Puff Pastry Step 5

6. Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.

7. Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.

8. Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.

Puff Pastry Step 8

9. Remove the top layer of plastic or parchment from the dough and unwrap the butter block.  Place the butter block in the center of the dough square.

Puff Pastry Step 9

10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.

Puff Pastry Step 1011. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.

Puff Pastry Step 11

12. Roll the dough into a long rectangle about 10 x 16-inches.

13. Remove the top layer of plastic wrap or parchment paper.  Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.

Puff Pastry Step 13

14. Fold the top third of the dough down to meet the bottom of the first fold.  This is one complete “fold.”

Puff Pastry Step 1415. Roll the dough into a long rectangle about 10 x 16-inches.  Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours.  Two folds have now been completed.  Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.

Puff Pastry Step 1516. The gluten free puff pastry is now ready to use.  Follow a specific recipe’s instructions for precise shaping and baking instructions.

Puff Pastry Step 16

 

 

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Cassidy Stockton Google: Cassidy Stockton
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Jars of Grain F

Storing Whole Grains

by Cassidy Stockton in Featured Articles, Whole Grains 101

If you asked Bob how to store whole grains, he’d tell you to buy an extra fridge. Put it next to your regular fridge and fill it with all of your whole grains. Most of us don’t have the ability to add an extra fridge into our lives. Even if someone gave me a free fridge and offered to pay the increase in my electrical bill, I couldn’t fit an second fridge into my kitchen. Excepting those who are able to have a fridge or freezer with spare room, the rest of us are stuck scratching our heads and hoping our grains will be fine. Here’s a rundown on where to store whole grains. I hope it will give you some insight and inspiration for your own kitchen and maybe frees up a little room in your freezer.

Whole Grain Storage | Bob's Red Mill

Whole grains are best kept in the fridge or freezer to prevent rancidity. True. They are. BUT, this is more important when a grain has been broken up in some way- be it milled into flour, cracked into cereal or flaked like oatmeal. Whole grains themselves (brown rice, wheat berries, quinoa, etc.) are more shelf stable that we think. Some of these grains can last many years without going rancid. That’s how nature made them. Most whole grains that have been broken up in some way will last up to two years, sometimes longer, without spoiling.

Here is a quick breakdown of where to store products.

  • Whole Grains (wheat berries, brown rice, quinoa, millet, etc) used once a month: room temp
  • Whole Grains used less than once a month: freezer
  • Dried Beans: room temp
  • Flour, Cereals, Cracked Grains used once a week: room temp
  • Flour, Cereals, Cracked Grains used less than once a month: fridge or freezer
  • Baking Mixes: room temp or fridge, do not freeze
  • Refined Grains, Flours and Cereals (white flour, white rice, etc): room temp
  • Items that should always be kept in the fridge or freezer: 
    • Almond Meal
    • Hazelnut Meal
    • Coconut Flour
    • Wheat Germ
    • Rice Bran
    • Flaxseed Meal (whole seeds are fine at room temp)
    • Hemp Seeds
    • Active Dry Yeast (do not freeze)

I recommend airtight containers for everything, but at the very least use airtight containers for things left at room temperature. Bugs love whole grains and nothing keeps a bug out quite like a mason jar. Plus, mason jars filled with whole grains and beans are very pretty and make a lovely addition to your decor. You can make your own labels like we did with the display above, or cut out labels from our bag and adhere them to your jars. At my house, I have these labels (below) that include basic cooking instructions. While I might have the recipe down pat, others in my house do not and I want to eliminate the “I didn’t know how to cook it” excuse, if you know what I mean.

quinoa

I hope this has been helpful. Do you have any insights from your kitchen on how to best store grains?

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Cassidy Stockton Google: Cassidy Stockton
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Brownies1

Getting Enough Dietary Fiber on Your Low Carb Diet + Mocha Chocolate Chunk Chia Seed Brownies

by Carolyn Ketchum in Gluten Free, Health, Recipes

There are a great many misconceptions about low carb diets, and one of them is that they must be very low in dietary fiber. We all know fiber is good for us. It fills us up, keeps us regular, slows the absorption of glucose into the bloodstream, and may contribute to heart and colon health. It’s pretty important stuff. Since low carb diets eschew many commonly accepted sources of fiber, such as whole grains and legumes, many people believe low carb diets to also be low fiber diets. And if they are low in fiber, it logically follows that they can’t possibly be good for us, right? Wrong. Don’t mind me if I just gently blow a few holes in that idea.

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free | Bob's Red Mill

First, let’s consider the best source of dietary fiber. It is not, as many people believe, whole grains and legumes but vegetables and fruits that give us the bulk of our daily fiber intake. Or at least it should be. It goes without saying that any healthy diet should include a variety of vegetables and fruit every day. We’re all supposed to be getting our 7 to 9 servings or more per day and that holds just as true on a low carb diet as it does on any other. And thankfully, the vast majority of vegetables, and some fruits as well, are both low in carbohydrates and high in dietary fiber. No matter what diet you follow, if you’re skimping on these foods, you’re cheating yourself of the best sources of fiber and other nutrients.

You might also be surprised to find that many of the low carb alternatives to whole grains have just as much as much or more fiber than their conventional counterparts. Nut meals typically contain 3 or 4 g per serving, which is as much fiber as a serving of whole wheat flour. Coconut flour varies between 5 and 10 g of fiber per serving, depending on the brand, and almost all of the carbohydrates in flax and chia seeds are from dietary fiber. Many low carb recipes also substitute veggies like cauliflower and zucchini for rice and pasta, increasing the fiber and nutrients of many dishes even further.

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free| Bob's Red Mill

A great part of the confusion surrounding low carb diets comes from the misperception that they are high protein diets. They aren’t, or at least they shouldn’t be. Done correctly, a low carb diet should be low in carbs (obviously!) and high in fat, with moderate amounts of protein. I know the high fat part scares many people, but science is increasingly coming out in favor of the idea that fats, even saturated fats, are not the enemy. Admittedly, it’s still a bit of a hard sell, and with low carb diets being so misunderstood, they are easy to vilify. I get that; it was a hard sell for me too at first.

I recently read an article about two men, identical twins, who decided to put low carb versus low fat to the test. For a period of one month, one twin ate low carb and the other ate low fat. In the end, the twin on the low carb diet lost more weight, but says he felt sluggish, his breath stank and he was constipated. Well no wonder, since his version of low carb consisted solely of meat, fish, eggs and cheese. He didn’t do a low carb diet, he did a NO carb diet, eating zero fruits, vegetables, nuts or seeds for a whole month. There was nary a gram of dietary fiber to be seen and I don’t know anyone who would advocate this kind of extreme dieting. Naturally, the article gained traction on many news outlets across the globe. Is it any wonder that with this kind of press, low carb diets are so misunderstood?

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free | Bob's Red Mill

One more thing that should convince you how important fiber-rich foods are if you’re going low carb is that they count against your overall carb count. Fiber is indigestible and is not absorbed into the bloodstream. It has no effect on blood glucose levels and many countries don’t even consider it a carbohydrate in their nutritional labeling. The US lists it as a carbohydrate, however, and most low carb diets suggest calculating “net carbs” by subtracting the grams of fiber from the total grams of carbohydrate. Bingo. Right there, you just ate less carbs than you thought you did.

I advocate eating a variety of fiber-rich foods on a low carb diet, as they will help you feel full, healthy and energized. With so many great sources of fiber available, there is simply no need to limit yourself to meat, fish, eggs and cheese. And why would you want to? You can enjoy an amazing variety of foods without blowing your low carb goals. And you’ll be much happier and more likely to stick with it.

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free | Bob's Red Mill

Mocha Chocolate Chunk Chia Seed Brownies

  • ¾ cup Chia Seed Meal (about ½ cup whole seeds – I grind them in my coffee grinder)
  • ¾ cup Swerve Sweetener or other Erythritol
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter
  • 3 oz Unsweetened Chocolate
  • 4 large Eggs
  • ¼ cup strongly brewed Coffee
  • 2 oz Dark Chocolate Chunks (70 to 90% cacao)

Preheat oven to 350°F and grease a 9 x 9 square baking pan. Line with parchment paper, with some overhanging the sides for easy release. Grease parchment.

In a medium bowl, whisk together chia seed meal, sweetener, baking soda and salt.

In a large saucepan over low heat, melt butter and chocolate together, whisking until smooth.

Whisk in eggs (mixture may seize), then whisk in coffee. Stir in chia seed mixture until well combined. Stir in chocolate chunks.

Spread batter in prepared pan and bake 15 to 16 minutes for a fudgier consistency or 18 to 20 for a cakier consistency.

Remove and let cool completely in pan.

Remove brownies from pan by grasping the overhanging parchment and lifting carefully. Cut into 16 squares.

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

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Carolyn Ketchum Google: Carolyn Ketchum
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Oatmeal

No-Mess Slow Cooker Steel Cut Oats or Hot Cereal

by Cassidy Stockton in Recipes

Steel Cut Oats are wonderful ways to start your day, but they take time. With steel cut oats, you’re looking at 10 to 20 minutes on the stove top. It’s very hard to fit that into a busy morning, but we have good news! You can make steel cut oats while you sleep using your slow cooker and wake up to deliciously creamy breakfast. Honestly, I haven’t had oatmeal that was this creamy. There is something to be said for waking up and having breakfast ready for the whole family without having to lift a finger.

There are posts all over the internet for making slow cooker oatmeal, but no one mentions what a horrible mess it is to clean up! Maybe it’s a given than slow cookers make for a lot of clean up, but I was blissfully unaware of the mess that awaited after I tried my first batch.

Get Your Goat | Bob's Red Mill

It wasn’t a total nightmare and a good soak worked wonders, but I wanted to see if anything could be done to prevent the sticky mess. I am not interested in the slow cooker liners, though I am sure they work great. I read tips about using a water bath method (which looks like a great solution) and different ways to grease the crock pot. I tried a few different methods and this is what worked for me. This worked with oatmeal and with hot cereal. Slow cookers vary wildly in their settings and temperatures, so I am including two options below- the tried and true method and the no-mess method I devised for my particular slow cooker. My slow cooker has a warm setting for holding foods and it works perfectly (with no mess) if you start with boiling water and let it sit overnight. If you don’t have that setting (low is not the same setting), use the tried and true method and enjoy the creamiest oats you’ve ever had.

A note about using steel cut oats versus regular rolled oats or hot cereal. I tried these methods with our granular hot cereals (10 Grain, 7 Grain, Mighty Tasty, etc) and they work just fine using the same proportions of water to cereal. I did not try using a rolled oatmeal and cannot vouch that this will work the same way. 

Old School | Bob's Red Mill

No-Mess Method

  • 1 cup Steel Cut Oats or granular hot cereal of your choice
  • 4 cups boiling Water*
  • 1/4 tsp Salt (optional)
  • Coconut Oil or Cooking Spray

Coat slow cooker bowl with coconut oil or cooking spray (butter will likely work, but I did not try it). Add 1 cup of oats or cereal of your choice, salt and 4 cups of boiling water. Set slow cooker to warm and allow to cook for 7-8 hours. When done, stir and top with your choice of toppings.

Tried and True Method

  • 1 cup Steel Cut Oats  or granular hot cereal of your choice
  • 4 cups Water*
  • Coconut Oil or Cooking Spray
  • 1/4 tsp Salt (optional)

Coat slow cooker bowl with coconut oil or cooking spray (butter will likely work, but I did not try it). Add 1 cup of oats or cereal of your choice, 4 cups of water and salt. Set slow cooker to low and allow to cook for 7 hours. When done, stir and top with your choice of toppings.

*If you prefer, you can replace some of the water with milk. For the No-Mess method, do not boil the milk, but warm it until almost boiling.

Here are some fabulous recipes for creative slow cooker oatmeal:

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Cassidy Stockton Google: Cassidy Stockton
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apple pie 1

Step-by-Step Pie Crust Guide (GF)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We’ve promised that our new Gluten Free Pie Crust Mix is really easy-as-pie and we’re going to prove it! Follow these step-by-step instructions for a perfect pie crust to hold your favorite filling. If this guide is not enough, check out this video for even more instruction. Got a question? Leave it in the comments and we’ll get back to you right away.

Step-by-Step Basic Instructions for Pie Crust

Step 1

Pour 1 bag gluten free pie crust mix into food processor or a bowl. Add 12 tbsp cold butter and 8 tbsp cold shortening, cut into pieces. (If you don’t have butter and shortening, use 20 tbsp of either.)  If using a food processor, pulse 10 times, 1 second per pulse, and then pour mixture into a bowl. If not using a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand.

Step By Step Pie Crust Guide (1) Step By Step Pie Crust Guide (2)

Step 2

Sprinkle mixture with 6 tbsp ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed.

Step By Step Pie Crust Guide (3) Step By Step Pie Crust Guide (4)

 Step 3

Divide dough in half; press and flatten into discs.

Step By Step Pie Crust Guide (5) Step By Step Pie Crust Guide (6)

Step 4

Wrap each disc in plastic wrap and refrigerate for 1 hour.

Step By Step Pie Crust Guide (7)

Step 5

Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap.

Step By Step Pie Crust Guide (8)Step By Step Pie Crust Guide (9)

Step 6

Remove top layer of plastic wrap.

Step By Step Pie Crust Guide (10)

Invert and press dough into a 9-inch pie pan.

Step By Step Pie Crust Guide (11) Step By Step Pie Crust Guide (12)

Remove plastic wrap.

Step By Step Pie Crust Guide (13)

Step 7a 

For single crust pies: Trim and flute edges. Add filling to pie shell.

Step By Step Pie Crust Guide (14)

Step 7b

For double crust pies: add filling to pie shell.

Step By Step Pie Crust Guide (15)

Roll second crust as instructed above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap.

Step By Step Pie Crust Guide (16)

Trim edges, press together and flute.

Step By Step Pie Crust Guide (17)Step By Step Pie Crust Guide (18)

Cut small slits in top crust.

Step By Step Pie Crust Guide (19)

Brush top crust lightly with milk or egg and sprinkle with 2 teaspoons sugar (optional).

Step By Step Pie Crust Guide (20)

Step 8

Bake according to your pie recipe’s directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep keep it wrapped in plastic while defrosting.

Step By Step Pie Crust Guide | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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