We are beyond excited to debut our newest cookbook, Everyday Gluten Free by Camilla Saulsbury, published in partnership with Robert Rose. Camilla has several well-known cookbooks under her belt, including the ever-popular Power Hungry. We couldn’t be more pleased that she was chosen to author this book on our behalf.
This is our first gluten free cookbook and I think it’s a real winner. Not only is it jam-packed with great recipes using WHOLE GRAINS to make delicious gluten free food, but it’s filled with lots of handy information for a gluten free diet. Each recipe has tips and tricks for adapting the recipe to suit your dietary needs. With over 280 recipes for every meal of the day, we’re proud to put the Bob’s Red Mill name on this book.
To celebrate this new book, we’re giving away THREE copies to lucky winners. Each book will be accompanied by assorted Bob’s Red Mill products to help you get started in the kitchen. See app below to enter. We will pick three winners at random from all who enter by 11:59 pm on March 1st, 2015. If you want to grab a copy of this book for yourself, visit your favorite book retailer, BobsRedMill.com, Amazon or Barnes and Noble.
Smoky Chipotle Quinoa Burgers
Makes 4 servings
- 1⁄2 cup lightly salted Roasted Sunflower Seeds
- 2 cups cooked Red or White Quinoa, cooled
- 1 cup shredded Smoked Gouda or Smoked Cheddar Cheese
- 1 cup rinsed and drained canned Red Kidney Beans
- 1-1⁄2 tsp Chipotle Chile Powder
- 1⁄4 tsp fine Sea Salt
- 1 large Egg, lightly beaten
- 2 tsp Olive Oil
- 4 GF Hamburger Buns, split and toasted
- 4 large Tomato slices
- 2 cups packed Baby Spinach or Arugula
- In food processor, process sunflower seeds until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt and egg; pulse until blended but still chunky. Form into four 3⁄4-inch (2 cm) thick patties.
- In a large skillet, heat oil over medium heat. Add patties and cook for 4 minutes. Turn patties over and cook for 3 to 5 minutes or until crispy on the outside and hot in the center.
- Transfer patties to bottom halves of toasted buns and top with tomato, spinach and top halves of buns.
Tip: Cooked amaranth or sorghum, cooled, can be used in place of the quinoa.