Bob tells us all about steel cut oats and shows us how to magically make more time in the day.
Bob tells us all about steel cut oats and shows us how to magically make more time in the day.
All it takes is a little creativity and a video camera and you, too, can enter Spar for the Spurtle. We’re not looking for a fancy high-budget video, any old smart phone will do. What we are looking for, however, is a creative dish using Steel Cut Oats. Whether it’s just a fancy version of your morning routine or a whole new culinary enterprise, show us what you’ve done and you might just win yourself a trip to Scotland for two and $2500 cash! You have until 7/22 to submit a video, so get cracking!
Check out videos from last year for some confidence building- if they can do it, so can you!
Here are some really fun ideas that might just spark your creative bug. Find these and more on our Spar for the Spurtle Inspiration Pinterest Board.
Get your spurtles ready, it’s time for the Third Annual Spar for the Spurtle American Porridge Making Championship!
Entering is easy — simply submit a short video demonstrating how to make your recipe and submit it via our entry page. Deadline to enter is July 22nd, 2013. Once we’ve reviewed the videos and selected the finalists, we’ll fly three lucky cooks to Portland, Oregon, to compete in a live cook-off. The cook-off winner scores the grand prize — $2500 cash and an all-expenses-paid adventure to Scotland to represent Bob’s Red Mill at the Golden Spurtle World Porridge Making Championship on Saturday, October 5th, 2013!
Be sure to read all the details, including the official rules on the About page, and if you need a little added inspiration, check out the videos. When you’ve done so, you’ll be ready to kick up your kilts and Spar for the Spurtle!
Visit Spar for the Spurtle for more information and to throw your porridge into the ring for a chance to spar for the spurtle!
Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:
The winner of the live cook-off will receive the Grand Prize, which includes the following:
If you have an original recipe that makes use of Bob’s Red Mill Steel Cut Oats that you think could contend for the title, simply make a short (less than three-minute) video detailing the recipe and how to make the dish.
In case you didn’t know, flavor will rule the day. Judges will be looking for a dish that blends ingredients harmoniously and can be prepared in 30 minutes or less. They’ll also have on eye on flavors that have universal appeal and make oats really shine. Dishes can be sweet or savory, but steel cut oats should be the star of your dish.
When it comes to porridge, taste is paramount. But how it looks is important, too. Get creative with your video and plating, with hundreds of entries, something that stands out will get the judges attention. Judges will be looking for something with flair to bring to Scotland.
Get creative, but know that the winning dish will need to be cooked on the stovetop using only two burners and able to be created from start to finish within 30 minutes. Oats may be soaked or toasted prior to the start of the 30 minutes, but they cannot be cooked in any way. Other ingredients can be prepped (sliced, diced, candied) and ready to go before the clock starts ticking.
Get your digital cameras ready, we want to see your pictures! We are running a contest on Pinterest and Instagram to see your best pictures of our new Gluten Free Muesli. Two sites, two categories = 4 entries! We want to see you enjoying our new Gluten Free Muesli and what you’re doing with it. We have some fabulous prizes for six winners. So grab your camera and grab a bag of our Gluten Free Muesli and get creative.
Our new gluten free muesli is some of the best muesli we’ve ever tasted- gluten free or otherwise. It’s quickly become a favorite of our employees and we’re confident that you’ll enjoy it too. Don’t know where to find our new muesli? Check our store finder for stores in your area that carry our products. If you can’t find it locally, you can buy it on our website and from other online retailers, such as Amazon or Vitacost.
How to Enter:
To enter, access Pinterest through their mobile app or website and follow these steps:
a) Take a photo showcasing a picture in one of the two categories listed above.
b) Pin the image(s) at Pinterest on whichever board best suits your photo (it does not matter which board, as long as you use the hashtag).
c) Hashtag the image(s) with #gfmuesli.
d) Remember that your boards must be set to ‘public’.
Contest Rules & Regulations:
By registering for this contest, entrant agrees to be bound by and comply with the following rules:
1. The Contest is open to US and Canadian residents only, aged 13 years and older (“Eligible Entrant”).
2. The Contest starts at 12:01 am PST on April 1, 2013 and ends April 30 at 11:59pm PST.
3. The judging process will take place immediately following the end of the contest. Six winners will be chosen at random from all who enter.
5. Your Instagram and Pinterest profile settings must be PUBLIC and the eligible photos must be tagged #gfmuesli.
7. The contest is free of charge, and the entrant may submit up to four total entries.
8. If you are awarded a prize and are unable to claim your prize, there is no in place compensation. The giveaways are non-transferable and cannot be redeemed for cash.
9. The winners will be notified via Instagram, Facebook, Twitter, Pinterest and on our website on or by May 3, 2013. If the winner does not respond to the notification within ten (10) business days, another winner will be chosen. Failure to respond within ten (10) business days shall mean that the winner forfeits the prize.
11. The entrant agrees to all Bob’s Red Mill general website terms and conditions listed here.
14. Neither Bob’s Red Mill nor its officers, directors, employees, agents, successors, or assigns shall be liable for any loss, costs, damage, injury, or any other claims incurred as a result of the entry in the contest or the usage of a prize by any winner.
15. Entrant acknowledges and agrees that Bob’s Red Mill shall have no obligation to post, display, or otherwise make publicly available any Materials submitted by entrant.
16. Each entrant acknowledges and agrees that Materials submitted by the entrant may be made available by Bob’s Red Mill for viewing, rating, reviewing, and commenting by the public. By submitting Materials to Bob’s Red Mill, entrant waives any privacy expectations that entrant may have with respect to the Materials.
17. Winners may not request substitutions of prize winnings. All winners are solely responsible for any and all taxes and/or fees as well as all additional costs that may be incurred.
18. If the specified prize becomes unavailable for any reason, Bob’s Red Mill in its sole and absolute discretion may substitute a prize of like or equal value.
19. A contest is null and void in any jurisdiction where prohibited by law.
20. Bob’s Red Mill reserves the right in its sole and absolute discretion to terminate any contest at any time without prior notice.
21. Bob’s Red Mill reserves the right in its sole and absolute discretion to alter any contest rules at any time.
22. Winners are selected at random, the odds of winning depend upon the number of entries received and cannot be determined in advance.
23. No purchase or payment of any consideration is necessary to enter the contest.
24. A list of winner(s) will be made available via the contest website.
25. Bob’s Red Mill reserves the right to condition the award of prizes upon the execution by the winner(s) of a publicity release (without compensation to the entrant) to publicize the contest and otherwise, as determined by Bob’s Red Mill, unless prohibited by law.
26. Employees of Bob’s Red Mill and their immediate family members are not eligible for the contest. Bob’s Red Mill reserves the right to require the winner to execute an affidavit of eligibility as a sworn document and provide other proof of eligibility as a condition of receipt of the prize or award.
27. Registration and participation in the contest constitutes entrant’s consent to Bob’s Red Mill and its agents to use entrant’s name, likeness, photograph, voice, opinions, and / or hometown and state for promotional purposes and any media, worldwide, without payment or consideration.
28. Except where prohibited by law, entrant agrees that: (1) any and all disputes, claims, and causes of action arising out of or connected with this contest or any prize awarded shall be resolved individually, without resort to form of class action, and exclusively in the federal or state circuit court located in Portland, Oregon; (2) any and all claims, judgments, and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering into this contest, but in no event including attorneys’ fees, and (3) under no circumstances will entrant be permitted to obtain awards for, and entrant hereby waives all rights to claim, indirect, punitive, incidental and consequential damages and any other damages other than for actual out-of-pocket expenses, and any and all rights to have damages multiplied or otherwise increased. All issues and questions concerning the construction, validity, interpretation, and enforceability of these contest rules, or the rights and obligations of the entrant and Bob’s Red Mill in connection with the contest shall be governed by and construed in accordance with the laws of the State of Oregon.
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!
Sesame Ginger Spelt Waffles from Lorna Sass
Baking without gluten can be a little bit tricky, but with the right combinations of flour and starch, baked goods can be just as delicious as their gluten-filled counterparts. Our guide is not going to tell you which flours to combine when, but it will help you understand what each flour is made out of and what it brings to the table. Even though they aren’t true flours, we’ll also cover a few starches. We will be covering bean flours next week, even though they are gluten free flours.
Almond Meal: Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates and naturally gluten free. Replacing 25% of the flour in your baking with almond meal will add wonderful texture and flavor while reducing the total carbohydrates. Although it has a lightly sweet flavor, almond meal can also be used in savory applications. Use almond meal in place of bread crumbs in meatballs, or as a coating for chicken and fish. Browse recipes for almond meal here.
Amaranth Flour: Amaranth flour has a pleasant, nutty flavor and can be used for up to 25% of the flour in your baked goods. Amaranth flour is a source of complete protein—it contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth flour is a spectacular addition to your diet. Browse recipes for amaranth flour here.
Arrowroot Starch: Arrowroot Starch is also known as arrowroot flour or arrowroot powder. This starch comes from the root of the plant Maranta arundinacea. Used in combination with other gluten free flours, arrowroot provides some thickening and stability to gluten free baked goods. It can be used in place of corn starch one for one. It is best to add arrowroot starch at the end of the cooking process because extended exposure to high heat will cause it to lose its thickening abilities. Browse recipes for arrowroot starch here.
Black Bean Flour: Bean flours will be covered next week.
Buckwheat Flour (not produced in our gluten free facility): Buckwheat flour is milled from the pyramid-shaped groats of the buckwheat plant. The dark color of buckwheat flour comes from having additional hulls of buckwheat milled alongside the creamy groats. It is high in magnesium and fiber and has a unique flavor that lends itself to pancakes and breads. Buckwheat flour can replace up to 20% of the flour in your recipe. Buckwheat flour is naturally gluten free, but we do not produce it in our gluten free facility. Our buckwheat flour is raw.
Coconut Flour: Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber. The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. It makes a wonderful coating for chicken, fish or other proteins in place of regular flour or cornmeal. Because of its high fiber content, baking with coconut flour is a unique experience. Coconut flour requires an equal ratio of liquid to flour for best results. Coconut flour can replace up to 20% of the flour in a recipe, but you will need to add an equal amount of liquid to compensate. We recommend following a recipe designed for coconut flour when getting started. Luckily, we have many recipes to experiment with in our recipe section. Coconut flour is unsweetened and does not contain sulfites.
Corn Flour: Milled from high quality, California corn, our whole grain corn flour has a mild, sweet flavor perfect for all kinds of gluten free baking. We produce a regular and a gluten free version—be sure to check the label for our gluten free symbol. Use corn flour for tortillas, breads, muffins, cakes and cookies. The fine grind, allows corn flour to blend seamlessly into baked goods. Corn flour can replace up to 20% of the flour in your recipe. Browse our corn flour recipes here.
Fava Bean Flour: Bean flours will be covered next week.
Garbanzo Bean Flour: Bean flours will be covered next week.
Garbanzo and Fava Bean Flour Blend: Bean flours will be covered next week.
Masa Harina: Masa Harina is a very special type of flour and we now offer it as gluten free (be sure to look for our gluten free symbol). Milled from corn that has had the germ removed and been soaked in lime (calcium oxide, not lime juice). This flour is ideal for making tortillas, but can be used the same way as our regular corn flour.
Green Pea Flour: Bean flours will be covered next week.
Hazelnut Meal: Bob’s Red Mill Hazelnut Meal is ground from whole Oregon hazelnuts, or filberts. Hazelnuts are often overlooked for their nutritional value, but these healthy nuts provide a good amount of vitamin E and a healthy serving of monounsaturated fats in each 1/4 cup serving. You can replace up to 30% of the flour in your baking with hazelnut meal to add wonderful texture and flavor. Hazelnut meal will bring a rich, buttery flavor to your baking while adding an enticing aroma that can only come from high quality hazelnuts. Hazelnut meal can be used in savory applications, as well. Use hazelnut meal in place of bread crumbs in meatballs, or as a coating for chicken and fish. Our hazelnut meal is not blanched.
Millet Flour:Millet flour has a light, mild flavor, making it perfect for sweet or savory baking. Replace up to 25% of the flour in your recipe with millet flour for added nutrition. Millet is an excellent source of fiber, manganese, phosphorus and magnesium. In our opinion, millet flour is often overlooked in gluten free baking—it adds whole grain nutrition and has a mild flavor, not something you find often with gluten free flours. Browse our millet flour recipes here.
Oat Flour: Oat flour is another overlooked, but incredibly nutritious gluten free flour. We produce a regular and a gluten free version—be sure to check the label for our gluten free symbol. Made from gluten free oats, our gluten free oat flour has the subtle sweet flavor of whole grain oats. Oat flour can replace up to 20% of the flour in your recipe. Oat flour is perfect for pie crusts, pancakes, muffins and more. Browse our oat flour recipes here.
Potato Flour: Now here is a tricky flour. Potato flour is NOT the same as potato starch. Potato flour can be used to give baked goods a moist crumb, but it is not really the most ideal baking flour. It is made from dehydrated Russet potatoes. Potato flour has a stronger potato flavor than potato starch, but will still work well to thicken sauces and soups. This flour is best left for potato soups, potato bread and other savory items. Browse our potato flour recipes here.
Potato Starch: Potato starch is an incredibly versatile starch used in many gluten free recipes. With no potato flavor, potato starch can be used to thicken in place of corn starch (use 1-1/4 Tbsp potato starch for 1 Tbsp corn starch) or added to baked goods to help retain moisture and give a better crumb. Potato starch will thicken at higher temperatures than corn starch, which makes it great for pie fillings and sauces. Browse our potato starch recipes here.
Quinoa Flour: We’re going to just say it up front- quinoa flour has a little bit of a, well, quinoa taste to it. Earthy is a good way to describe it. That does not make it a bad flour to bake with, just one that you want to use in savory applications or with other strong flavors, like chocolate or lemon. Quinoa is very high in protein and is a great way to increase the protein of your baked good. Quinoa flour will also improve the moisture of your baked good and help produce a good crumb. You can replace up to 25% of your flour with quinoa, although some people find it to be a great stand alone gluten free flour for particular recipes (like this one for quinoa tortillas). Browse our quinoa flour recipes here.
Brown Rice Flour: An absolute staple in gluten free baking, brown rice flour is incredibly versatile. You can thicken sauces with it and use it for coating fish and other proteins, as well as produce breads, cakes and noodles. Our brown rice flour is stone ground from whole grain California brown rice. Some people find brown rice flour to be slightly gritty, but many find it preferable to bean flours. Browse our brown rice flour recipes here.
White Rice Flour: The refined version of brown rice flour, white rice flour can be used interchangeably with brown rice flour. White rice flour can be used to bake cakes, cookies, breads and more, as well as thicken sauces and coat fish and other proteins. Our white rice flour is stone ground from California white rice. As with brown rice flour, some people find white rice flour to be slightly gritty, but many find it preferable to bean flours. Browse our white rice flour recipe here.
Sweet White Rice Flour: Increasing in popularity, sweet rice flour is excellent for thickening sauces and coating proteins, like white rice flour. But don’t let that fool you- this flour is much higher in starch than regular white rice flour. This flour is used more like a starch in baking, adding moisture to baked goods. It is not sweet, despite its name, but it is often used for desserts and is the main ingredient for making the Japanese dessert, mochi. We find that people are using this more and more in gluten free baking to help bind the baked goods. Browse our sweet white rice flour recipes here.
Sorghum Flour: Sorghum flour is one of our favorite gluten free flours. It is probably the closest to approximating a wheat-like flavor and texture of the gluten free flours. It has a light flavor and can be used for every kind of gluten free baking. Use in combination with other gluten free flours for delicious, whole grain baked goods. Browse our sorghum flour recipes here.
Soy Flour: (not produced in our gluten free facility): Our soy flour is milled from whole, raw soy beans. This flour is a great source of complete protein, as well as a good source of fiber, calcium, iron, magnesium and phosphorus. You can replace up to 30% of the flour in your recipe with soy flour. Soy flour is naturally gluten free, however we do not produce it in our gluten free facility. Baked goods made with soy flour tend to brown more quickly, so it is best to use a recipe designed for soy flour or to keep a close eye on your baking when using it.
Tapioca Flour: Milled from cassava root, our tapioca flour can be used interchangeably with tapioca starch. Tapioca flour is an excellent thickener in sauces and can replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch). Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts and chew to baked goods. Use in combination with other gluten free flours for best results. Browse our tapioca flour recipes here.
Teff Flour: Like quinoa flour, teff flour has a distinctive teff flavor. Earthy and nutty, teff flour makes an excellent addition to baked goods and is the main ingredient in the Ethiopian flat bread Injera. Teff flour can replace up to 20% of the flour in your recipe. It is an incredibly nutritious flour, so adding a small amount to your baked goods will boost nutrition while providing a unique, slightly sweet flavor. Browse our teff flour recipes here.
White Bean Flour: Bean flours will be covered next week.
We’d like to give one lucky reader a set of our gluten free flours- brown rice flour, sweet rice flour, sorghum flour, oat flour, corn flour, tapioca flour and potato starch. To enter, simply follow the directions in the app below. We’ll pick a winner at random from all who enter by 12:01 am on 03/27/13.
I admit it, I’ve bought instant oatmeal packets. Shhh, don’t tell Bob, he’d be so disappointed in me. They’re hard to resist. I love oatmeal and I’m always pressed for time in the morning. The packets are so EASY and already portioned for me. They’re also expensive and filled with weird flavors and sugar (even the ‘healthy’ versions). On top of that, Bob’s Red Mill doesn’t make any.
Not only was I spending more than I wanted, I was buying oats that weren’t our superior oats and I was getting extra sugar and gross chemicals in the mix. I started thinking about it and a brilliant (well, pretty obvious and basic) idea occurred to me. Why don’ t I make my own instant oat “packets?” I didn’t want to waste plastic baggies making “packets” and I didn’t really want to use instant oats. I whipped out a plastic container and filled it with what I wanted in a packet—quick oats, flaxseed meal, chopped walnuts and wheat germ—voila! an “instant” oat breakfast was mine! I threw a quarter cup measuring cup in the container and I was set! I keep the container in my desk, along with a bowl. Each morning, I scoop out 1/2 cup of oats and add 1 cup of hot water from the hot water spigot on our water cooler, let stand for a few minutes and I’m off and charging with a health, easy breakfast.
To make your own, you’ll need:
Mix and match, but be sure not to add more than your container can hold.
Mix to combine and you’re all set. This lasts me about 2 weeks. Because you will probably use it within a month, you do not need to worry about refrigerating the flaxseed meal and other normally perishable ingredients.
These tasty treats make a great dessert for a party or a perfect gift for a gluten free friend. Thanks to Sarah of Daisy At Home for these lovely bars. Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”
*Make sure to purchase nuts that are not processed in a facility that also processes gluten products.
I love Thanksgiving. It is by far my favorite holiday. It is a full day spent cooking in the kitchen, eating lots of delicious food and enjoying time with friends and family.
But one thing is tough about Thanksgiving – how do you cram all of those calories into your body and not feel too guilty?
For starters, my motto is that if you are going to exercise only one day a year, Thanksgiving should be that day! So typically I start off with a nice run in the chilly fall air with friends at the annual Turkey Trot. It is a lot of fun, plus it usually raises money (or canned food) for those less fortunate. It seems most cities have one, so check out what is available in your area!
Secondly, there are so many ways to make most Thanksgiving dishes a little more healthy and a little less calorie-rich.
Now don’t get freaked out. Thanksgiving is still Thanksgiving. Everything still has to taste great. I mean, what fun would it be if your cornbread stuffing was healthy but tasted like cardboard?
Well, don’t fear because this Apple and Cranberry Streusel Pie is both healthy AND delicious.
The most calorific part of a typical Thanksgiving dessert is the butter pie crust, so this pie substitutes in an oatmeal crust. Made with wonderful products from Bob’s Red Mill, this crust is full of whole grains and nutrient-rich oats. The granola-like flavor and texture stands up nicely against apple filling and is complemented beautifully by the brown sugar streusel topping. The crispy apple and cranberry sauce filling uses only a limited amount of sugar, relying mostly on the natural sweetness of fruit.
Apple and Cranberry Streusel Pie with Oatmeal Crust
Recipe adapted from the Sono Baking Company Cookbook
Hands-on time: 55 minutes; Total time: 2.5 hours
Time-saving tips: Make the cranberry sauce first, since it has to cool and thicken in the freezer; or prepare the day before and keep in the refrigerator. While the cranberry sauce is cooling, prepare the crust. Once you have the crust baking, start peeling and cutting the apples. The orange juice will help prevent the apples from browning if you have them ready before everything else.
Serve warm or at room temperature with fresh whipped cream.
In just a few short days, the Bob’s Red Mill team and Spar for the Spurtle winner Laurie Figone will embark on their journey to Carrbridge, Scotland to compete in the 19th Annual Golden Spurtle World Porridge Championship. This year, Laurie will compete with her Italian Pinhead Torta and our steel cut oats against 14 other oat connoisseurs to see if she can bring home an award in one of the three categories (heck, maybe she can bring home all three!).
Yes, you read that right, this year, unlike previous years, there will be not two categories, but three! Laurie will cook traditional porridge using our steel cut oats, water and salt in the Traditional category for a chance to take home the Golden Spurtle, the same award we secured in 2009. She’ll also pit her amazing Italian Pinhead Torta against all sorts of other culinary creations in the Specialty category. The third category, People’s Choice, is new this year and will allow three spectators to collaborate with the three official judges to select an additional specialty dish winner. You can view past winners and other specialty recipes that have competed at the Golden Spurtle here.
The competition takes place on October 6th, this year and our team couldn’t be more excited. We’d like them to know just how excited we are for them- help us wish them luck in the comments. We’ll have a full recap after the competition. Check our Facebook page and Twitter feed to keep up to date on how the competition went.