Gluten Free Bacon, Cheddar and Green Onion Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

by Cassidy Stockton in Gluten Free, Recipes

How do you turn cornbread from an afterthought to a star player? As our test kitchen was quick to point out- you add cheddar and bacon. Take your cornbread from pretty good to amazing with a few simple tweaks. This easy recipe uses our gluten free cornbread mix as a base and can be whipped up in no time. Serve this rich, savory cornbread with chili, soups, barbecue chicken, ribs-really anything goes well with this. If any cornbread is leftover, it is pretty wonderful with eggs for breakfast, as well.

Gluten Free Bacon, Sage and Cheddar Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

Servings 16 servings |Prep Time 20 minutes | Cook Time 25 minutes

Ingredients

  • 20 oz pkg Gluten Free Cornbread Mix
  • 1-1/2  cups Milk
  • 1/3 cup Oil or melted Butter
  • 2  Eggs
  • 4 oz Bacon cubed and cooked
  • 3/4 oz Green Onions chopped (about 1/3 cup)
  • 3 oz Cheddar Cheese shredded (about 1 cup), divided

Instructions

Preheat oven to 375°F and generously grease a 9×9-inch nonstick pan or a 10-inch round cast iron pan.

Place cornbread mix in a large mixer bowl and add milk, oil or melted butter, and eggs. Mix on low speed with an electric mixer until blended.

Add bacon, green onions, and 3/4 cup cheddar cheese and beat another 30 seconds with mixer on high.

Spread batter into prepared baking pan and sprinkle the remaining 1/4 cup cheese over the top.

Bake until nicely browned, about 25 minutes.

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Perfectly balanced, yet wonderfully decadent gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

Chiffon Cake (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

At first glance, a chiffon cake looks an awful lot like an angel food cake. The two are quite similar- both lean heavily on egg whites for their structure. Where angel food cake relies purely on whites, a chiffon cake uses whole eggs to impart a richness not found in an angel food cake. Additionally, chiffon cake uses oil where an angel food cake does not. As a result, a chiffon cake is much more similar to a pound cake with a rich, dense crumb than it is to an angel food cake.

Perfectly balanced, yet wonderfully decadent gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

For this heavenly (but not angelic) cake, we took our Gluten Free 1-to-1 Flour and put it to the test. We love our new flour blend so much, we cannot help but test it in all sorts of recipes. As suspected, it performed beautifully in this simple cake.

Chiffon cake is perfect served with fresh whipped cream and fruit, but can also be drizzled with chocolate or a sugary glaze for a stunning dessert.

Perfectly balanced gluten free Chiffon Cake using our Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

Chiffon Cake

Prep time: 30 minutes | Cook time: 60 minutes | Passive Time: 30 minutes

Serves 16-18

Ingredients

  • 7  Eggs separated
  • 1-1/2 cups Sugar divided
  • 1/2 tsp Cream of Tartar
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Oil
  • 2 tsp Vanilla Extract

Instructions

  1. Preheat oven to 325°F and set aside a 10-inch tube or angel food pan.
  2. In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
  3. In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside.
  4. In a clean large bowl, beat yolks, milk, oil, and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
  5. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  6. Transfer the batter into the tube or angel food pan and bake at 325°F for 50 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing on it with a finger.
  7. Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2 – 4 thick wooden spoon handles, before unmolding. Serve with glaze, powdered sugar, airy frosting, or whipped cream and fruit.
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Fresh and zingy Avocado & Mango Orca Bean Salad with jalapenos, lime and citrus | Bob's Red Mill

{Meatless Mondays} Avocado and Mango Orca Bean Salad

by Cassidy Stockton in Meatless Mondays, Recipes

A fresh and zingy bean salad perfect for your next picnic. We love the sweetness of the mangoes and oranges against the spicy Jalapeno and creamy avocado. A hint of mint and lime bring the whole dish together for a bean salad that will impress and delight your guests.

If you’re not familiar with orca beans (let’s face it, most people aren’t), they’re small beans similar to an Anasazi bean or a black bean. Also known as Calypso beans, their pretty dappled color is reminiscent of Orca whales and are grown right here in the Pacific Northwest exclusively for Bob’s Red Mill. They have a nice, creamy texture and pleasant flavor, making them ideal for salads, soups and side dishes.

If you can’t find orca beans, use black beans instead and if you don’t like things with a little kick, cut back on the pepper.

Fresh and zingy Avocado & Mango Orca Bean Salad with jalapenos, lime and citrus | Bob's Red Mill

Avocado & Mango Orca Bean Salad

Prep Time: 10 minutes | Rest Time:  30 – 60 minutes | Cook Time:  60 minutes

Yield: 4 servings

  • 1 cup Bob’s Red Mill Orca Beans
  • 4 cups Water
  • 1 ½ cup chopped Mango (1 medium)
  • ½ cup peeled and chopped Navel Orange (1 small)
  • 2 Tbsp minced Jalapeno (1 medium)
  • 2 tsp Lime Zest (from 1 lime)
  • ¼ cup fresh Lime Juice (from 1 lime)
  • ½ tsp Salt
  • ¼ tsp ground Black Pepper
  • ¼ tsp ground Cumin
  • 1 cup chopped Avocado (1 medium)
  • 2 Tbsp minced fresh Mint

Step 1

Sort and rinse Bob’s Red Mill Orca Beans.  Combine in a medium pot with water.  Cover and bring to a boil.  Reduce heat to medium-low and simmer until soft, about 60 minutes.  Drain well and rinse thoroughly with cold water.  Let cool completely.

Step 2

In a large bowl, combine cooked, rinsed and cooled Bob’s Red Mill Orca Beans, mango, orange, jalapeno, lime zest and juice, salt, pepper and cumin.  Mix well.

Step 3

Gently fold in avocado and mint.  Serve immediately or chilled.

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Rich, fudgy and decadent! Gluten Free Peanut Butter Swirl Brownies | Bob's Red Mill

Peanut Butter Brownies (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

Happy Friday! What better way to kick off the weekend than with decadent, peanut butter swirled brownies? Thick and chewy, these brownies are the perfect marriage between chocolate and peanut butter. Inspired by our peanut butter brownies from November, we wanted a gluten free counterpart for all of you who missed out. We took our ever-popular gluten free brownie mix and swirled a creamy peanut butter frosting throughout. These are very rich and caution should be taken to not eat the entire pan in one sitting. Enjoy one with a glass of milk or top with a scoop of vanilla ice cream and bask in the sugar rush. Happy weekend!

Rich, fudgy Gluten Free Peanut Butter Swirl Brownies | Bob's Red Mill

Gluten Free Peanut Butter Brownies

Prep Time: 20 minutes | Cook Time: 25 minutes

Yields: 16 servings

Brownies

Peanut Butter Swirl

  • 3/4 cup Creamy Peanut Butter
  • 1/2 cup Powdered Sugar
  • 1/4 cup Butter melted
  • 1/2 tsp  Vanilla Extract
  • 1/4 tsp  Salt (if using unsalted peanut butter)
  • 1/4 cup  Salted Roasted Peanuts chopped

Instructions

Preheat oven to 350°F. Spray a 13×9-inch pan with cooking spray and set aside.

Place Gluten Free Brownie Mix in a large bowl. Add butter, egg, and water and mix with an electric mixer on medium speed until just combined.

Spread batter in prepared pan and set aside.

In a separate bowl, combine peanut butter, powdered sugar, melted butter, vanilla, and salt (if needed) and mix well. Add chopped peanuts and mix to thoroughly combine.

Place large dollops of peanut butter mixture across the top of the brownie mixture. Run a butter knife through the peanut butter and brownie mixtures, turning and swirling to incorporate the mixtures and produce a decorative swirl pattern.

Bake at 350°F until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool before portioning.

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Pretzel Brownies- gluten free | Bob's Red Mill

Pretzel Brownies (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

Rich chocolate brownies topped with a decadent fudge frosting peppered with crispy, salty pretzels and layered over a crispy, salty pretzel crust? Sign us up! Seriously, when our test kitchen came to me with this idea, I couldn’t say yes fast enough! We took our basic gluten free brownie mix and pumped it up for a brownie that will satisfy your sweet tooth needs. These are so decadent that no one will ever guess they’re gluten free. If you really want to go for gold, top these with a scoop of vanilla ice cream. Cheers!

Pretzel Brownies- gluten free | Bob's Red Mill

Pretzel Brownies

Servings: 16 Servings

Prep Time: 30 minutes | Cook Time: 35 minutes | Passive Time: 60 minutes

Ingredients

Crust

  • 1-1/2 cups Gluten Free Pretzels, crushed* (about 5 oz)
  • 1/4 cup Sugar
  • 1/2 cup Butter, melted

Brownie

Frosting

  • 14 oz Sweetened Condensed Milk
  • 12 oz Chocolate Chips
  • 1-1/2 tsp Vanilla Extract
  • 1/2 cup Gluten Free Pretzels
  • 1 – 2 Tbsp large flake Sea Salt

 

Instructions

Crust

Preheat oven to 350°F and grease a 13×9-inch baking pan.

Combine 1 1/2 cups crushed gluten free pretzels, 1/4 cup sugar, and 1/2 cup melted butter. Press firmly into the prepared baking pan to create an even layer.

Bake for 8 minutes. Remove from the oven and allow to cool while preparing brownie batter.

Pretzel Brownies- gluten free | Bob's Red MillBrownie

Place Gluten Free Brownie Mix in a large bowl. Add butter, egg, and water and mix with an electric mixer on medium speed until just combined.

Spread brownie batter evenly over the pretzel crust and smooth top.

Bake until a toothpick inserted in the center comes out mostly clean, about 25 minutes. Let cool completely before frosting.

Frosting

Combine sweetened condensed milk and chocolate chips in a heavy saucepan over low heat. Cook, stirring frequently, until chocolate chips are melted. Remove from heat.

Stir in vanilla extract and then spread mixture over warm brownies. Sprinkle with crushed gluten free pretzels and sea salt.

*Use a food processor or blender to process pretzels into small pieces.

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Cassidy Stockton Google: Cassidy Stockton
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Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream (GF)

by Cassidy Stockton in Gluten Free, Recipes

Yes, you can have your gluten free cake and eat it, too. These rich chocolate cupcakes are topped with sugary vanilla buttercream for a decadent treat perfect for any celebration. These disappeared quickly at the office on testing day and no one even knew they were gluten free. Next time, we’ll make a bigger batch. If vanilla buttercream doesn’t sound rich enough for you, try this peanut butter version. Pair these with a glass of milk or a chocolate stout and enjoy!

Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream

Prep Time:  40 minutes | Inactive Time:  30 minutes | Cook Time:  17 – 20 minutes

Yield:  12 standard cupcakes

Cupcakes

  • 3/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted Butter, melted
  • 6 Tbsp Buttermilk
  • 1 Egg
  • 1 Egg White

Buttercream

  • 1-1/2 cups Butter, soft
  • 4-1/2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2-4 Tbsp Milk or Cream

Step 1

Preheat oven to 350°F.  Line cupcake tins with paper liners.

Step 2

In a large bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, baking powder, baking soda and salt; set aside.

Step 3

Combine cocoa powder and hot water in the bowl of a mixer and whisk until a thick paste forms.  Add egg and egg white and mix to combine, then add melted butter and buttermilk and whisk until smooth.  Add flour mixture and mix to combine.

Step 4

Portion batter into prepared muffin tin.  Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17 – 20 minutes.  Let cool completely (about 30 minutes) before frosting.

Step 5

To prepare frosting, cream butter and powdered sugar until light and fluffy.  Add extracts and mix to combine then adjust consistency with milk or cream to make a smooth, creamy and fluffy frosting.

Step 6

When cupcakes have cooled completely, generously frost each cupcake.

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Cassidy Stockton Google: Cassidy Stockton
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GF Confetti Cake | Bob's Red Mill || gluten free

Confetti Cake (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

I learned the other day that some people are not familiar with confetti cake. Yes, there are people for whom confetti cake was not the go-to childhood cake. Kidding aside, confetti cake brings back fond memories for me as a kid. I don’t remember having it often for my birthday, but I remember being very excited when it appeared at my friends’ birthdays. I loved the colorful bits in the cake, but I never really liked the Funfetti frosting. It took me years before I realized that you could have one without the other. You can have confetti cake without the crazy frosting.

GF Confetti Cake | Bob's Red Mill || gluten free

You know what else? You can have confetti cake on a gluten free diet. Sarah House, our resident pastry chef, took our gluten free vanilla cake mix and turned it into a beautiful confetti cake. If the use of sprinkles is unappealing, we make some recommendations for naturally colored sprinkles below. You can leave them out, as well, but then it’s not really a confetti cake, is it?

GF Confetti Cake | Bob's Red Mill || gluten free

Confetti Cake (Gluten Free)

Servings: 16

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 1 hour

Ingredients

Confetti Cake

  • 19 oz package Gluten Free Vanilla Cake Mix
  • 3 Eggs
  • 1/2 cup Oil
  • 1/2 cup Water
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract (optional)
  • 1/2 cup Sprinkles or Jimmies (single or assorted colors)*

Frosting

  • 6-3/4 cups Powdered Sugar
  • 2-1/4 cups Butter soft
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 4 – 6 Tbsp Milk or Cream, if needed
  • Sprinkles or Jimmies for decorating*

Instructions

Confetti Cake

Preheat oven to 325°F. Spray two 9-inch round cake pans and line bottoms with parchment paper.

In a large bowl, beat eggs for 30 seconds on medium-low speed. Add mix, oil, water, and extracts and beat for 1 minute on medium-low speed, scraping down the sides of the bowl as needed.

Add sprinkles and mix until incorporated, about 30 seconds.

Divide batter evenly between prepared pans and smooth tops with a spatula. Bake until a tester inserted in the center comes out clean, about 30 – 40 minutes.

Let cool in pans for 15 minutes then unmold onto separate plates or cake rounds to cool completely before frosting.

Frosting

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

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

Add extracts and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.

Remove parchment paper from cakes and, if desired, divide each cake into two layers to assemble a four layer cake.

Place one layer on a cake turntable or serving platter and add an even layer of frosting. Continue until all layers have been added, then frost exterior and decorate cake as desired.

*For sprinkles that do not use artificial dyes, we recommend these or these.

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Cassidy Stockton Google: Cassidy Stockton
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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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Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

by Cassidy Stockton in Recipes

Growing up, homemade pizza was a rare thing. We lived in a small town and ordering a pizza for delivery was pretty novel. I distinctly remember when a second pizza place opened and it became a battle between family members on which restaurant would get our Friday-night order. When we did have homemade pizza, it often came in the form of French bread pizza or a prepared crust. And it’s really no wonder- pizza takes time and time is not usually something you have extra of when you’re thinking of pizza.

Since becoming a bona fide adult who actually derives pleasure from scratch baking, finding that perfect crust recipe has been a challenge. Sure, I can order pizza, but I want to make it myself. I’ve tried ‘perfect’ recipes, whole grain recipes, no-knead recipes, overnight recipes… some better than others. But after all the work to mix, knead, and raise that perfect dough, I’ll take one bite and think it would have just been better to order delivery. I’ve read articles and asked my chef friends for tips, but short of putting in my own wood-fired oven, the solution is invariably just a good recipe (and a pizza stone).

Thin & Crispy Pizza Crust | Bob's Red Mill

Note: If you are really interested in the best crust you can make, a pizza stone is one kitchen implement that will help you take your pizza to the next level. Truly. It’s not as intimidating as it sounds. If homemade pizza is a rare indulgence, don’t bother. No one needs a huge hunk of stone laying around their kitchen that they aren’t using often.

This recipe was a game-changer at my house. Easy, reliable and, most importantly, delicious. Note that I did not say ‘quick’. Homemade pizza is rarely quick. From my experience, those recipes that are quick do not yield the same texture as one that has to rise. The upside of this? Turns out, overnight pizza dough is amazing. Overnight is not required, but it’s a great way to cut down on time. Make the dough on Sunday, let it rise, then stick it in the fridge. Monday night, your dinner is as simple as spreading the dough and popping it in the oven. Dough that rests overnight will have a slight sourdough tang to it the longer it rests and it will be a bit chewier.

At my house, we like thin, crispy pizza. If you tend toward the thicker, deep dish pizzas, this is not the recipe for you. I’m grateful to have found my go-to recipe. Now I just have to figure out how to top it.

Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

STEP 1 Combine the water and yeast in a large bowl. Add flour and salt and mix until a shaggy dough forms.

STEP 2 Turn dough out onto floured surface. Knead until smooth, elastic and slightly tacky, about 5 minutes. If dough is too sticky, knead in more flour until smooth, one tablespoon at a time. Place dough in oiled bowl and turn to coat. Let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.

STEP 3  Heat oven to 500ºF. Line two baking sheets with parchment paper. Divide dough and form each piece into a disk. Place disks on prepared baking sheets. Working from the center of each disk, gently press and stretch dough to 1/4-inch thick.

STEP 4 Top with favorite sauce and toppings.

STEP 5 Bake for 8 to 10 minutes or until the crust is golden-brown. Remove from oven and cool for 5 minutes. Makes two pizzas.

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No-Knead Artisan Bread from Bob's Red Mill. Easy

No-Knead Artisan Bread

by Cassidy Stockton in Recipes

No-knead bread isn’t exactly a new concept, but if you haven’t tried it, you’re missing out. It really doesn’t get much easier to make bread and it yields a loaf that will have you wondering why you haven’t tried this sooner. Mix the dough. Let it sit overnight (or 10 hours). Rise. Bake. Eat the crusty, artisan loaf you’ve been craving. Sure, you have to plan for the 10 hours and the rise time, but I’ll take that over kneading dough any day! I can mix this in the morning, go to work and have fresh baked bread with dinner. If I’m really on top of things, I can throw some chili in the slow cooker on my way out the door and take a night off!

High Protein Artisan Bread Flour from Bob's Red Mill

We used our new Artisan Bread Flour with this recipe because it has a higher protein content than all purpose flour and that makes for a well-risen, chewy loaf. That said, if you can’t get your hands on this type of flour, regular All Purpose Flour will work just fine. If you’re gluten free, we highly recommend checking out Gluten Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. We tested it and the loaves are equally as amazing as this one.

No-Knead Artisan Bread from Bob's Red Mill. Easy

 

No-Knead Artisan Bread

STEP 1

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

STEP 2

Preheat oven to 450ºF. Place Dutch oven without lid into oven for 30 minutes.

STEP 3

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

STEP 4

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

STEP 5

Remove loaf from Dutch oven and cool completely before slicing.

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Cassidy Stockton Google: Cassidy Stockton
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