gf pie crust cooked F

Tips for a Dairy-Free and Gluten-free Pie Crust

by Guest in Gluten Free, Recipes

Being on a gluten-free diet can be hard but luckily companies like Bob’s Red Mill (which I’ll refer to as Bob’s) are busy creating flour blends and mixes that can easily take the place of your all-purpose flours. In recent years, our family has had to eat gluten-free and dairy-free, so things like butter-laden pie crusts were a thing of the past.

I use pie crust to make pies like pumpkin, apple, and peach-raspberry and even dishes like chicken pot pie. The only difference is that for a savory pie, you will not top the crust with sugar.

If you have had any trouble making a dairy-free crust, I’m here to help. The explanations  below are lengthy but I explain what to do and not to do when making a gluten-free AND dairy-free pie crust. If you would like my recipe for an absolutely delicious gluten-free and dairy-free pumpkin pie, visit this link. This post below is just about the crust.

Here are some things you need to know before you start:

  • One bag makes 2 generous crusts; either a top and bottom, or two crusts. When I made a fruit pie in a deep dish pie pan, there was really too much crust in my opinion. My advice is to save the extra and make some little cutouts. They make a great decoration for the pie or even shortbread-style cookie. Plan accordingly. I personally don’t like a thick crust.
  • Instead of all shortening, try using a combination of shortening, a butter substitute (I like the soy-free Earth Balance sticks) and coconut oil. I found this worked best to make a super-flakey crust. I refer to this as the fat.
  • Make sure your shortening is very cold. If you can, place the fat in the fridge the day before. I usually place the fat in the freezer for a few minutes before I start my pie crust but this might make it too cold. And if you are using a butter substitute stick, cut it into smaller pieces before you chop it up.
  • Always mix the crust with your hands to be able to feel it. Add enough water to the dough so that there are no cracks.
  • Dairy-free pie crust tends to fall apart more. Roll it out between two pieces of plastic wrap or even in a large zippered freezer bag. Whenever I have tried to roll it out with tapioca flour or a gluten-free flour, it causes the crust to fall apart.

Now let’s go through the steps. The whole process from the time you take the bag out of your cupboard to the time the pie goes in the oven should take about an hour and a half (with an hour for the crust to rest in the refrigerator).

gf pie crust ingredients

FIRST MEASURE THE FAT (at least 3 hours before)

Let’s talk about measuring shortening for a minute. It’s a messy thing. The recipe on the back of the bag calls for 20 tablespoons total of shortening. If you convert 20 tablespoons to ounces, it equals 10 ounces. I learned that, because of the water content of butter, a measure say of a 1/2 cup of shortening does not weigh 4 ounces like its butter equivalent. Get the equivalents here on this post about how much shortening weighs. I now own a scale and find it much easier and less messy to weigh the shortening.

For this pie crust recipe I use 240 grams of a combination of the three butter substitutes. I probably use about 90 grams each of the shortening and Earth Balance then made up the rest of the measurement with the coconut oil (closer to 60 grams)

Once the fat is measured, place it in the fridge about 3 hours before you want to start. If you are like me and did not factor in those 3 hours, place the fat in the freezer to get extra cold for about 5-10 minutes. My coconut oil and shortening are always at room temperature.

One more thing: make sure the pieces of the shortening are cut into smaller pieces. For example, as part of the measurement I used a stick of the soy-free Earth Balance. Before this goes into the freezer, I cut the stick up into smaller pieces. This really helps with distributing the fat into the flour. If you don’t do this step, the fat may not properly incorporate.

gf pie crust crumbled

MIX THE FAT WITH THE PIE CRUST MIX

Once the fat has gotten super cold, get everything else out: Bob’s Gluten-Free Pie Crust Mix, a food processor fitted with the metal blade (the most efficient way to cut the fat into the flour), ice cold water (a bowl of cold water with a few ice cubes), a large bowl, measuring spoons, and plastic wrap. I find letting the fat get a tiny bit soft helps. So 10 minutes in the freezer, then less than 5 minutes on the counter. If you don’t have a food processor, you will need to “cut” the fat into the flour mix using two knives or a pastry blender. Proceed to the ICE WATER step.

Place the entire bag of pie crust mix in the food processor first. Place the cold fat into the food processor, making sure there are no big pieces. On the directions, it says to pulse 10 times for about a second for each pulse.

Here’s what I learned. When I took the shortening out of the freezer and it was super cold, it did not get cut properly in 10 pulses. When I put it in the freezer to get it cold but then left it out on the counter for about 5 minutes, it almost was fully cut in the 10 pulses. Bottom line: if you put the fat in the fridge the night before to get cold, you will probably be able to cut it properly in 10 pulses, maybe 15 total. If you use the freezer method, you might need to pulse it more than 10. The harder the fat is, the more pulses it will take. You need to use your judgement. If you see big pieces of the fat, continue to pulse but do not overdo it.

ADD ICE WATER TO MIXTURE IN A BOWL

Next, and this is very important, transfer the mixture into a large to medium bowl. Do not try to mix this in the food processor. You need to be able to feel it. I also tried mixing it with a spatula. That didn’t work too well. Your hands are your best tool. Once the mixture is in the bowl, distribute (meaning don’t dump it all in one place) 6 tablespoons of ice water. Mix that together. You might need more water so don’t discard it yet.

gf pie crust discs

FORM CRUST INTO TWO DISCS

This is also very important: if the mixture does not hold together, add more water until it’s smooth. If there is not enough water, it will fall apart when you are rolling it. At that point, it’s much harder to fix. Make sure there are no cracks in the dough. This is something that when you do more than once it will become easier. Divide the dough into two pieces and shape each into a round disc. Note: if you are making 1 pie in a deeper pan, divide the dough into two; 2/3 and 1/3 discs. You can save the smaller piece for another use.

gf pie crust ready to roll

ROLL THE CRUST

Keep the discs in the fridge for about an hour. You might be able to keep it for longer but the consistency of the dough might be affected.

While the discs are in the fridge, get out the rest of your pie filling ingredients, a rolling pin, more plastic wrap for rolling, and pie pans.

I highly suggest using an egg wash if you bake dairy-free. If you use a dairy substitute instead of butter, the crust tends to be more white. An egg wash is made with 1 egg mixed with 1 teaspoon of milk or water. If you are egg-free, try using a milk substitute, like coconut milk, instead.

BAKE THE PIE

Preheat the oven about 20 minutes before you are ready to bake to make sure the oven is nice and hot.gf pie crust with pie pan

Take the discs out of the fridge and prepare the filling ingredients. Let the discs sit out about 5 minutes before rolling. Now, here’s where you have to follow the rules. Roll one of the discs of the dough between two pieces of plastic (or possibly in a large freezer bag). I have tried to do this with my rolling mat and tapioca flour; it resulted in a crumbly crust. Place the pie pan on top of the plastic to estimate how much more the dough should be rolled. I usually estimate there to be 2-3 inches all around.gf pie crust fitting

Once the crust is rolled out, remove only one of the pieces of plastic. Carefully flip the crust onto the pie pan, remove the plastic wrap, and press into the pan. Remove excess dough and make a decorative crust on top with either your fingers or a fork. If the crust breaks, add small amounts of water to seal/fix. Repeat with second crust in the second pie pan if using.

gf pie crust shell raw

Divide pie filling evenly between two pies. Carefully brush crust with egg wash. Sprinkle some sugar on the crust if it’s a sweet pie. Place in the oven and follow the directions for your pie. I like to place mine on a baking sheet to prevent spills or crumbs from going into the oven.

When the pies are baking, keep an eye on the crust. You may need to line the crust with foil halfway through the baking process if it starts to get too brown.

Phew! That was a lot of details but since I can’t be in the kitchen with you, this is your cooking lesson. Enjoy the tips. I hope you love it!

gf pie crust cooked

Amy FothergillAmy Fothergill is a blogger, consultant, cooking instructor and the author of The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love. She lives in the San Francisco area with her husband and two children. Keep up with Amy at The Family Chef.

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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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Angel Food Cake

Gluten Free Angel Food Cake

by Sarena Shasteen in Gluten Free, Recipes

In truth, I thought for a minute about sharing a recipe for a side dish that we all love around here during the holidays, but let’s be honest, this time of year calls for sweet treats. The holiday season is a time when people come together to share love, friendship, laughter and a whole bunch of good food. This time of year always focuses on rich heavier foods at gatherings. So, to balance that out, I love keeping our desserts lighter in texture and this particular recipe is a little lighter on the calories too (sshhh, nobody has to know that, but us).Gluten Free Angel Food Cake | Bob's Red Mill

Today, I’m sharing one of my and my family’s all time favorite recipes I developed for Angel Food Cake. I love this cake during the winter months for many reasons, but one main reason is because I love that it actually looks wintery when you add seven minute icing and coconut to the top. A little chocolate sauce and/or raspberry sauce are great additions to the top, too, for presentation and flavor. Actually, the topping options are endless. When I serve this cake for a party, I like to set up a little build your own topping bar so my guest can have fun with the flavor combinations (shaved chocolate, fruit sauces, nuts). This Angel Food Cake is light, fluffy, sweet and full of flavor. The addition of coconut flour doesn’t really give the cake a coconut flavor, however it does add a richness to the sweet taste of this tender airy cake. I hope you and your guests love this Angel Food Cake as much as we love it!

Happy Holidays from my family to yours.

Gluten Free Angel Food Cake | Bob's Red Mill

Gluten Free Angel Food Cake

Preheat the oven to 350 degrees.

In your mixer, combine 1/2 cup sugar, water, egg whites, cream of tatar and salt.  Mix until foamy and starting to form soft peaks.  Slowly add the remaining sugar to the egg whites as it is still mixing on high speed.  In a separate bowl, combine the flours and baking powder, mix to combine.  When the egg whites have formed stiff peaks, fold the flours into the egg whites in small batches.  Don’t deflate the egg whites.  Pour into an angel food cake pan and bake for 50 minutes.  It will be slightly browned, springy and a toothpick will come out clean! Allow to cool upside down. Once cool, carefully cut around the edges of the angel food cake pan to release the cake. Serve with your favorite toppings!

Extra Light and Fluffy Seven Minute Icing

(makes about 3 cups)

  • 3 large Egg Whites or 9 TBSP
  • 2/3 cup Sugar
  • 1 dropper vanilla NuNatural Stevia
  • pinch of Salt
  • 1/2 tsp Cream of Tarter

In a large stainless-steel bowl, combine the egg whites with the sugar, salt and cream of tartar. Set the bowl over a saucepan filled with about 2 inches of simmering water. Beat the egg whites at high speed until stiff and glossy, about 7 minutes. Remove the bowl from the heat, add the vanilla stevia and continue to beat at high speed until the frosting is cool to the touch, about 5 minutes longer. Use the frosting immediately.

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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Sarena Shasteen Google: Sarena Shasteen
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quinoa bites F

3 Healthy Road Trip Snacks

by Claire Gallam in Recipes

The holiday season is upon us, and to many, that means lots of baking, holiday parties, endless shopping and long road trips to see family and friends. Even though it’s just as easy to pull into a McDonald’s or a Burger King when the kids start demanding food, those meals filled with fat, empty calories and sugar will only leave them hungry again in no time.

My suggestion? Skip the drive through and pack your car full with one of these healthy, fiber and protein-packed snacks for seamlessly easy road snacking. Now, I can’t promise your kids will behave, but I can promise they’ll eat these up without any complaining.

Preventing your son from licking his sister’s face or your daughter from hogging the iPad is on you, I’m just packing the snacks.

Pumpkin Chocolate Chip Muffins | Bob's Red Mill

Pumpkin Chocolate Chip Muffins

Yields about 8 muffins

Ingredients:

  • 1 cups Bob’s Red Mill Whole Wheat Flour
  • 1 cup Bob’s Red Mill All Purpose Flour
  • ½ cup Bob’s Red Mill Oat Flour
  • 1 cup White Sugar
  • 2/3 cup Brown Sugar
  • 2 teaspoons of Baking Powder
  • 2 teaspoons of Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 2 teaspoons of Vanilla Extract
  • 1-1/3 cup of Pumpkin Puree
  • 1/3 cup of Canola Oil
  • 1 cup of Semi Sweet Chocolate Chips
  • 1/4 cup of chopped Walnuts

Directions:

  1. Preheat oven to 350F. Line muffin tin with liners or spray with cooking spray. Set aside.
  2. In a large bowl, sift flour, sugar, baking powder, pumpkin pie spice and salt together. Form a well in the middle. Add eggs, vanilla, pumpkin and oil.
  3. Using a wooden spoon, stir until fully mixed. Add chocolate chips and nuts, stir until incorporated.
  4. Put 2 tablespoons of batter into each cup (or until 3/4 the way full). Bake for 20-22 minutes, or until browned.

Mexican Quinoa Bites | Bob's Red Mill

Mexican Quinoa Bites

Yields about 14 mini bites.

Ingredients:

  • 1 cup Bob’s Red Mill Quinoa (we love tricolor)
  • 1 large Egg
  • 1/2 cup shredded Carrot
  • 1 stalk Leeks, chopped
  • 1 clove Garlic, chopped
  • 1/2 Jalapeño Pepper, seeded and chopped
  • 3 tablespoons diced Tomatoes
  • 1 tablespoon chopped Green Chiles
  • 2 tablespoons chopped Cilantro
  • 1/3 cup shredded Colby Jack Cheese
  • 1/2 tablespoon Mexican Seasoning
  • Salt and Pepper
  • Plus Sour Cream (or Greek Yogurt) and Avocado for garnish

Directions: 

  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with nonstick cooking spray.
  2. In a bowl, mix the quinoa, egg, carrot, leeks, garlic, jalapeño, diced tomatoes, green chiles cilantro and cheese. Mix in the seasoning and salt and pepper.
  3. Fill each muffin tin all the way full with quinoa mix. Bake for about 16 – 20 minutes, or until crispy on the outside.

Fluffy Banana Bread | Bob's Red Mill
Easy Frosted Banana Bread

Serves about 14 – 16.

Ingredients:

  • 1 cup White Sugar
  • ¼ cup Brown Sugar
  • 2 large Eggs
  • 1/3 cup unsweetened Applesauce
  • 2-½ tablespoons unsalted Butter
  • 3-½ medium Bananas, smashed
  • ½ cup Heavy Cream
  • 1 teaspoon Vanilla
  • 2 cups Bob’s Red Mill Gluten-Free All Purpose Flour
  • ½ cup Almond Meal
  • ½ teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1 cup chopped Walnuts
  • ½ cup Cream Cheese Frosting
  • Chocolate Chips for garnish

Directions:

  1. Preheat oven to 350 degrees F. Grease a large 9 x 3 x 3 loaf pan with nonstick cooking spray.
  2. In a mixing bowl, beat the applesauce, butter, eggs and sugar, until creamed. Mix in the banana, cream and vanilla, stir to combine.
  3. In another bowl, whisk the flour, almond meal, xantham gum and baking soda together.
  4. Make a well in the center of the butter ingredients and add the flour mixture, fold to combine. Stir in the chopped nuts.
  5. Pour the mixture into the loaf pan.
  6. Bake for about 70 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely.
  7. Once cooled, frost with cream cheese. Top with chocolate chips.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student
and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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Farro Salad with Apples and Sweet Potatoes F

Farro Salad with Apples and Sweet Potatoes

by Jennifer Farley in Recipes

Whether you need a side dish for Thanksgiving or just a new addition to your menu rotation, this dish from Jennifer of Savory Simple is a hearty blend of farro, apples and sweet potatoes with crumbled Gorgonzola to add an incomparable richness! If this salad were a shirt, I’d say it could be paired with a pencil skirt or a pair of jeans and never miss a beat.
-Cassidy

This colorful farro salad is full of textures and complimentary flavors. It makes a wonderful lunch or side dish. Try serving this at Thanksgiving dinner!

Farro Salad with Apples and Sweet Potatoes | Bob's Red Mill

Farro Salad with Apples and Sweet Potatoes

Yields: 8-12 servings | Total Time: 25 minutes

Note: save time by using bagged, pre-shredded purple cabbage

Ingredients:

  • 2 medium Sweet Potatoes, peeled and diced (approximately 3-4 cups)
  • 5 cups cook Farro (2 cup uncooked)
  • 2 large Apples, diced (approximately 2 1/2 cups)
  • 1 cup Gorgonzola Cheese, crumbled
  • 2 cups Purple Cabbage, shredded and chopped (see note)
  • 1/3 cup toasted Slivered Almonds
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons fresh squeezed Lemon Juice
  • 1/2 teaspoon Kosher Salt (or to taste)
  • fresh ground Black Pepper to taste

Directions:

  1. Bring a large pot of water to a boil. Add the diced sweet potatoes and cook until tender, approximately 10 minutes. Drain and allow to cool.
  2. In a large bowl, gently toss together the sweet potatoes, farro, apples, gorgonzola, cabbage and slivered almonds.
  3. Add the olive oil, lemon juice, salt and pepper and gently toss until evenly coated. Adjust seasoning if desired. Serve at room temperature.

Jennifer Farley-600Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson.  She currently resides in Washington DC. Follow her FacebookTwitter and Google+.

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Jennifer Farley Google: Jennifer Farley
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Baguette F

Gluten-Free Baguette {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

I bet you’re probably beginning to think I love all cookbooks. Rest assured, that’s not the case. If I don’t think it has some merit, we’re definitely not wasting our time talking about it here. I’ve been excited about a lot of gluten free cookbooks this year because so many of them are making waves with gluten free ingredients by using techniques and ingredient combinations that are new and innovative.

GF Artisan Bread in Five

Gluten-Free Artisan Bread in Five Minutes a Day from Jeff Hertzberg and Zoë François is a game-changer for a few noteworthy reasons.

1. It is built on the principal of the famous no-knead bread recipe. It works well with gluten and it works superbly for gluten free bread. After all, gluten free bread does not really need to be kneaded at all. It really just needs to be mixed. Kneading activates gluten. When you don’t have gluten, you don’t need to knead. (Yep, ridiculously pleased with myself for that little gem.)

2. The book features two basic flour blends- all purpose and whole grain- and uses them for everything under the sun- from crusty baguettes to gooey monkey bread to ciabatta to chocolate ganache filled brioche. All that from one flour blend!

3. The trickiest ingredient is ground pysllium husk and that is becoming increasingly easy to find and it’s optional!

4. This is a mix it and leave it method. You mix up your ingredients (no kneading!), let it rise and stick it in the fridge. On baking day, you take out a chunk, form a loaf and let it rise for an hour. Then, you bake. You have to admit, it’s much faster than traditional bread baking.

On top of this, I’ve been using one of their previous books, Healthy Bread in Five Minutes a Day, for years and it works. It’s reliable and always turns out wonderful breads. As due diligence to write this review (and an excuse to enjoy fresh baked bread), I had the test kitchen bake up a loaf of the classic boule. It was the best gluten free bread I have ever tried and I’ve tried a lot of less-than-stellar gluten free bread. I don’t need to be gluten free, but I figured I should taste this bread if I was going to try to sell you on the book. The loaf was crusty, had a lovely crumb and, above all, had a wonderfully wheat-like flavor.

Our friends Jeff and Zoë, and the folks at St Martin’s Press, have generously offered a copy of this book for three lucky winners. We will pair it with the winner’s choice of the ingredients to make the all purpose flour blend or the whole grain flour blend. To enter, simply comment on this post and tell us what type of artisan bread you miss the most since going gluten free. We’ll select three winner at random from all who enter by 11:59 pm on 11/24/14. If you can’t wait or want to give this as a gift (this would be an awesome gift for a gluten free loved one) you can buy it here: Amazon, Barnes and Noble, Indiebound, iBooks and Walmart. I’d bet that your favorite local book seller will also have a copy.

Gluten Free Baguette from Gluten Free Artisan Bread in Five Minutes a Day | Bob's Red Mill

Gluten-Free Baguette

Recipe adapted from Gluten-Free Artisan Bread in Five Minutes a Day and used with permission
©2014, Jeff Hertzberg and Zoë François

Makes eight ½-pound loaves. The recipe is easily doubled or halved.

This beautiful and crispy loaf is the symbol of France. Our gluten-free version is just as gorgeous and delicious.  We brush the top of the loaf with egg white wash to create a glossy crust, but in a pinch, water will do.

Ingredients

  • 6½ cups of Gluten-Free All-Purpose Flour (see GFBreadIn5.com/GFmix)
  • 1 tablespoon Granulated Yeast
  • 1-1½ tablespoons Kosher Salt
  • 2 tablespoons Sugar or Honey
  • 3¾ cups lukewarm Water (100°F or below)
  • Cornmeal or parchment paper, for the pizza peel
  • Egg White Wash (1 Egg White plus 1 tablespoon Water), for top of loaf
  1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.
  2. Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.
  3.  Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.
  4. The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  5. On baking day: Dust the surface of the dough with rice flour, pull off a ½ -pound (orange-size) piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper. Gently press and pat it into a log-shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.
  6. Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.
  7. Brush the top with egg white wash, and then slash, about ½-inch deep, with a wet serrated bread knife.
  8. Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.
  9. Allow to cool completely on a rack before eating.

The authors answer questions at GFBreadin5.com, where you’ll also find recipes, photos, videos and instructional material.

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Cassidy Stockton Google: Cassidy Stockton
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Red Lentil and  Barley Stew

{Meatless Mondays} Red Lentil Stew with Barley

by Cassidy Stockton in Meatless Mondays, Recipes

I don’t know about your neck of the woods, but ours could sure use a scarf or two these days. I guess it makes sense, Thanksgiving is right around corner. November should be cold. Shockingly, the dropping temps have us pinning soup recipes like mad on Pinterest and dusting off our crock pots. Nothing warms you like a bowl of soup with a side of crusty bread. This recipe doesn’t use the crock pot, but it doesn’t need to. It’s so easy- after you saute the onion, carrot and celery, you dump in the rest and walk away (or snuggle up with a good book) for an hour. This makes a decent size batch, too, so you can have lunches for the week or stick the leftovers in the freezer for a night when you need a quick meal. If there’s ever a time of year that you need a quick meal, it’s definitely November and December.

Red Lentil and Barley Stew | Bob's Red Mill Perfect for Meatless Mondays

Red Lentil Stew with Barley

Contributed by:  Bob’s Red Mill Natural Foods

Prep Time:  10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 cup diced Carrot (about 2)
  • ½ cup diced Celery (about 2 stalks)
  • ½ tsp minced Garlic (about 1 clove)
  • 2 cups Bob’s Red Mill Red Lentils
  • ½ cup Bob’s Red Mill Pearl Barley
  • 1 ½ tsp ground Cumin
  • 1 tsp dried Parsley
  • 1 Bay Leaf
  • 8 cups Vegetable Broth
  • ¼ cup chopped Cilantro
  • 2 Tbsp Lemon Juice

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion, carrot and celery and sauté until soft and beginning to caramelize, 7 – 10 minutes.  Add garlic and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils and Pearl Barley, cumin, parsley, bay leaf, vegetable broth and cilantro.  Cover and bring to a boil; reduce heat and simmer until barley is soft, about 60 minutes.

Step 3

Remove from heat, discard bay leaf and finish with lemon juice.

 

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Cassidy Stockton Google: Cassidy Stockton
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GF Pumpkin Pie | Bob's Red Mill

Gluten Free Pumpkin Pie

by Cassidy Stockton in Gluten Free, Recipes

What is Thanksgiving without pumpkin pie? Just because you’re gluten free, does not mean you have to be pie-free. This recipe uses our phenomenal gluten free pie crust mix for a perfectly crisp, delicate gluten free crust. With this recipe, we bet your gluten free guests will worry that they’re eating wheat, so save that package so you can prove to them they really can have it all this Thanksgiving. If you need a gluten free, dairy free and egg free pie recipe, we recommend this one from Minimalist Baker. Get tips for making a dairy-free pie crust with our mix from The Family Chef.

Gluten Free Pumpkin Pie | Bob's Red Mill

 

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

  • 1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 15 oz can Pumpkin Puree
  • 12 oz can Evaporated Milk
  • 2 Eggs
  • 2 oz Butter, melted and cooled
  • 1 Tbsp Vanilla Extract
  • 3/4 cup Brown Sugar, packed
  • 1 tsp ground Cinnamon
  • 1 tsp ground Ginger
  • 1/2 tsp ground Allspice
  • 1/4 tsp ground Nutmeg
Prep Time: 25 minutes | Cook Time: 50 – 60 minutes| Yield: 8 servings
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.Meanwhile, preheat the oven to 350°F and prepare the filling.Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.

Remove pie shell from freezer and fill with prepared pie filling.

Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.

Let cool fully before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Fenster - Pork Cutlets with Marsala Wine and Mushrooms on Soft Polenta F

100 Best QUICK Gluten-Free Recipes {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

Carol Fenster is at it again with her new book, 100 Best Quick Gluten-Free Recipes. It is probably not surprising that we adore Carol and all that she does, after all, she helped us develop many of our gluten free products and has helped shape our gluten free program at Bob’s Red Mill. Her newest book is delightful. It’s small, yet packs in 100 recipes that are quick (and easy) and gluten free, of course.

What I love about Carol’s book (and all of her books, for that matter) is that the recipes are gluten free without compromising flavor. You won’t miss the gluten in these recipes (I mean, just LOOK at that pizza!!). Carol covers all of the essential topics common to her books- which ingredients are best and how to shop for the gluten free ingredients she uses. She’s put together suggested menus and tips for how to store leftovers from each recipe. All of this, packed into a book you could throw in your purse. 100 Best Quick Gluten-Free Recipes is a perfect gift for the busy,  gluten-free jet-setter or the harried mom who just needs to get a quick, yet nutritious, meal on the table.

100 Best QUICK Gluten Free Recipes by Carol Fenster

Carol has generously offered us two copies of her book to giveaway to lucky readers. We’ll pair each book with the ingredients needed for Carol’s signature Sorghum Flour Blend (sorghum flour, potato starch, tapioca flour) and a package of our gluten free corn grits so you can make this stellar recipe right away. To enter, simply comment on this post and tell us your go-to quick, gluten free meal. We’ll pick two winners at random from all who enter by 11:59 pm on 11/20/14.

Pork Cutlets with Marsala Wine and Mushrooms on Soft Polenta by Carol Fenster | Bob's Red Mill gluten free

Pork Cutlets with Marsala Wine and Mushrooms on Soft Polenta

Makes 4 servings

Preparation time: 5 minutes | Cooking time: 12 to 15 minutes

Per serving: 475 calories; 24g protein; 15 g total fat; 8g fiber; 57g carbohydrates; 56mg cholesterol; 320mg sodium

Marsala wine, from the Sicilian city of the same name, is often used in Italian cooking. This classic dish is delicious served over soft polenta, with the pan juices drizzled on top. Serve it on weekdays when you’re pressed for time, but it’s also a wonderful weekend dish for guests.

  • 4 Pork Cutlets (4 ounces each)
  • ½ teaspoon Salt
  • ½ teaspoon freshly ground Black Pepper
  • 1 tablespoon Olive Oil
  • ¼ cup dry Marsala Wine
  • 1 teaspoon Balsamic Vinegar
  • 1 (8-ounce) small can Mushrooms, undrained
  • 1 Garlic Clove, minced
  • 1 tablespoon chopped fresh Rosemary
  • 4 cups hot, cooked Soft Polenta (see Easy Soft Polenta, see below)
  1. Pat the cutlets dry and sprinkle with the salt and pepper.
  2. In a large, heavy skillet, heat the oil over medium heat. Add the cutlets and cook until lightly browned on one side, 3 to 4 minutes. Turn and cook until other side is browned and crispy, 2 to 3 minutes more.
  3. Add the wine, vinegar, mushrooms, garlic, and rosemary. Simmer gently for 3 to 5 minutes or until the cutlets are cooked through and the juices reduce slightly. Transfer the cutlets to a serving platter and pour the reduced juices and mushrooms on top. Serve immediately over hot cooked polenta.

STORAGE: Refrigerate leftovers, tightly wrapped, for up to 3 days.

Easy Soft Polenta

Makes 4 servings (about 3 cups; ¾ cup each as a side dish)

Preparation time: 2 minutes | Cooking time: 20 minutes

Per serving: 235 calories; 15g protein; 5g total fat; 5g fiber; 33g carbohydrates; 12mg cholesterol; 814mg sodium

Polenta is Italian cornmeal, but Bob’s Red Mill brand also calls it corn grits on the label. Most polentas require your total attention, standing over the stovetop while stirring the polenta to keep it from getting lumpy and trying to prevent it from splattering. My easy no-stir method eliminates the mess by cooking the polenta in a very large bowl in the microwave oven—saving you time by freeing you to prepare the rest of the meal.

  • 1 cup Bob’s Red Mill Gluten-Free Polenta/Yellow Corn Grits
  • 3 ½ cups gluten-free low-sodium Vegetable Broth (or Chicken Broth)
  • 1 tablespoon Butter or Buttery Spread
  • ¼ cup grated Parmesan cheese or Soy Parmesan
  • ½ teaspoon Salt, or to taste
  1. In a large, microwave-safe bowl, whisk all of the ingredients together. I use an 8-cup glass Pyrex measuring cup—large enough to avoid boil-overs.
  2. Lay a sheet of waxed paper over the bowl and cook in the microwave oven on High power in 10-minute increments, whisking between each increment, to reach the desired consistency. Cooking times may vary depending on your microwave; mine takes two 10-minute periods for this recipe, for a total of 20 minutes. Serve immediately, because it starts to firm up as it cools.

STORAGE: Refrigerate leftovers, tightly sealed, for up to 3 days.

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Cassidy Stockton Google: Cassidy Stockton
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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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Stephanie Wise Google: Stephanie Wise
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