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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Happy Thanksgiving!

by Cassidy Stockton in Featured Articles

Bob and Charlee and Mandy

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Wild Rice and MIllet Stuffing | Bob's Red Mill

Meatless Mondays: Wild Rice and Millet Stuffing

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Cheers!

Wild Rice and Millet Stuffing | Bob's Red Mill

Wild Rice and Millet Stuffing

Contributed by Soundly Vegan

  • 1 cup Wild Rice
  • 1 cup Hulled Millet
  • 2 stalks Celery, finely diced
  • 4 golden Beets, peeled and cut into bite-sized pieces
  • 2 cups Brussels Sprouts, quartered
  • 1 cup Cranberries
  • 1/2 cup Hazelnuts
  • 1/2 Leek, sliced thinly
  • 2 Shallots, minced
  • 6 cloves Garlic, minced
  • 1/4 cup fresh Parsley, minced
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh Sage
  • 6 cups Vegetable Stock, divided
  • 1 Sea Salt to taste
  • 1 Freshly cracked Black Pepper to taste

Directions

Preheat oven to 400°F.  Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts.  Makes 12 servings.

Optional: Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.

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Thanksgiving

Happy Thanksgiving from all of us at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

 

Wishing you and yours a very happy Thanksgiving.

May all your dishes come true!

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Pepper Lynn: Hearty Wild and Brown Rice Soup with Autumn Vegetables

by Guest in Featured Articles, Recipes

Thanksgiving hasn’t gone very well for me these past couple of years. Don’t get me wrong, I adore the gathering of family and friends, and the sweet and savory aromas that waft through the house for hours in anticipation of the big meal are the ultimate comfort. But what’s been happening is that I’ve been getting ill. The arduous preparations combined with the heavy, butter-laden fare have taken their toll on my body, and now twice in a row I’ve been laid up in bed when I should have been celebrating. This year, I’ve resolved to take a different path, one that involves less stress, more nutrition, and – I’m hoping – much more fun.

Never a huge fan of turkey, I’ve composed a soup that could be served as a main dish alternative or as an accompaniment to the traditional meal. It’s hearty and satisfying without being heavy, and while it does need a bit of time to simmer, the preparation is not overly involved. It can also be made a day or two in advance and reheated just prior to serving.

The flavors here are comforting and complementary. The sweetness of the butternut squash is echoed by the chicken apple sausage, and the kale imparts a subtle bitterness. Sautéed aromatics and herbs give it depth, while the wild and brown rice blend provides added nutrition. Thyme is a favorite of mine, but feel free to change things up if you wish; rosemary and sage would also work well in this dish.

Hearty Wild and Brown Rice Soup with Autumn Vegetables

Makes 9 cups

Ingredients:

  • 1 Tbsp Olive Oil
  • 1 cup finely diced Onion
  • 2 cloves Garlic, minced
  • 14 ounces Sweet Apple Chicken Sausage, casings removed and sausage cut into ¼-inch slices
  • 2 ½ quarts (10 cups) Low-Sodium Chicken Stock
  • 1-½ cups Bob’s Red Mill Wild and Brown Rice Blend
  • 2 Bay Leaves
  • 1-½ tsp dried Thyme
  • ½ tsp Kosher Salt
  • 1/8 tsp freshly ground Black Pepper
  • 3 cups medium diced Butternut Squash
  • 3 cups thinly sliced Lacinato (dinosaur) Kale
  • Plain Greek Yogurt, for serving

Instructions:

  1. In a large pot or dutch oven, heat the olive oil over medium high heat, then add the onion, garlic, and chicken sausage pieces. Sauté until the sausage is brown and the onions are tender about 8-9 minutes, stirring only occasionally. Increase the heat if needed to achieve color on the meat but also be mindful of the garlic, which can burn easily at high temperatures.
  2. Next, add the chicken stock, rice, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Add the butternut squash, simmering for an additional 10 minutes. Finally, add the kale and simmer for 10 more minutes until the rice, squash, and kale are tender.
  3. Taste the soup and add additional salt and pepper if desired. Serve with a dollop of Greek yogurt.

Pepper Lynn is a blog focused on loving people well through nourishing food. Emphasizing freshness and simplicity, it’s my joy to share what I’m cooking up as I encourage readers to learn, grow, and be adventurous in the kitchen

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pilaf1

Scaling Back: Millet Pilaf with Roasted Butternut Squash, Mushrooms and Pomegranate

by Guest in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This colorful, healthy side dish comes from Tina of Scaling Back. This is gluten free and vegan/vegetarian friendly. Scaling Back focuses on mindful living while eating well. With beautiful recipes and stunning photography, we adore Scaling Back and think you will too!

The holidays bring along with it lots of opportunity to indulge but it’s nice to have options for lighter fare to keep things in check.  Rich earthy mushrooms, sweet butternut squash and tart pomegranates pair deliciously with the nutty flavor of millet.  Millet is gluten-free so it’s a great alternative if you are cooking for someone that is gluten intolerant.  Serve this for a healthy modern take on your usual stuffing, it might just start a new family tradition.

 

 

 

Millet pilaf with roasted butternut squash, mushrooms and pomegranate

Serves 4-6

Ingredients:

  • 1 cup Millet
  • 2 Tbsp Olive Oil, divided
  • 1 medium Butternut Squash
  • 2 Tbsp chopped fresh Sage
  • 1 pound Cremini Mushrooms, sliced (any mixture of mushrooms would work)
  • 1 cup Pomegranate Seeds
  • 1/3  cup roasted Pistachios
  • 1 Tbsp Balsamic Vinegar
  • ¼ cup chopped Italian Parsley

Method:

Pre-heat oven to 375°F.  Place squash on a baking sheet, sprinkle with the  sage and toss with 2 teaspoons of the olive oil and season with salt and pepper.  Roast, stirring once or twice until tender 15-20 minutes.

On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper.  Spread the mushrooms in a single layer and roast for 10 minutes.

To prepare the millet bring 1 quart of water to a boil.  Season the water generously with salt as you would for cooking pasta.  Add the millet and cook for 13 minutes.  Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry.

Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine.  Sprinkle the pistachios over the top and serve.

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bruchetta1

Kernels and Seeds: Cranberry Bean Brushcetta with Goat Cheese and Crispy Shallots

by Guest in Featured Articles, Recipes

A fun, festive appetizer for Thanksgiving or your next holiday gathering. This dish is simple to prepare once you have the beans cooked. To save time, cook the beans ahead the day before. Freeze cooked cranberry beans in appropriate portions and keep the other ingredients on hand for a quick appetizer for impromptu gatherings.

Cranberry Bean Brushcetta with Goat Cheese and Crispy Shallots
serves 12-14 as an appetizer

  • 8 oz dried Bob’s Red Mill Cranberry Beans (about 1 ⅓ cups)
  • 1 loaf French Bread or other open crumbed crusty white bread
  • 6 oz plain Chevre
  • 4-5 large Shallots
  • Olive Oil
  • 2 good sized sprigs Rosemary plus 2-3 Tbsp chopped for garnish
  • Sea Salt to taste
  • fresh cracked Black Pepper to taste

Soak and cook the beans as directed on the package, adding a pinch of salt and the rosemary
sprigs to the cooking pot. Once the beans are very tender, drain them–removing the rosemary-
-and set aside. Salt well, or to taste. (Quick tip: if you forget to soak the beans overnight or
don’t have time, bring them to a boil in the soaking water, let sit for an hour or more, drain, then
proceed as directed.)

Preheat the oven to 350ºF.

Slice the shallots into thin rounds (no more than ⅛” thick) and separate the layers from each
other by gently rubbing the slices between your fingers, forming indiviual rings. In a small skillet
over high heat, pour just enough olive oil to coat the bottom of the pan, and heat until a shallot
dropped in starts to sizzle immediately. Toss the shallots into the pan and stir to coat evenly in
the oil. Leave the heat on medium-high, and toss the shallots frequently until most of them are
turning a nice golden brown and starting to crisp up. Remove the shallots to a paper towel lined
plate and set aside. Reserve the oil.

Slice the bread into ¼” rounds (if using a style of loaf other than a baguette cut each slice in half
as well). You want enough slices for each person to have at least one, plus extras. Using the
remaining shallot oil, lightly dab each slice with a pastry brush. Place each slice on an unlined
baking sheet and toast in the oven just until lightly golden brown. Don’t over toast them or they’ll
become too hard after the second toast.

Onto each slice of toast, pile up about 1 ½ to 2 Tbsp of beans. Top with a few crumbles of the
goat cheese. Put back into the oven for a few minutes until the cheese has started to soften and
melt. Take the slices out and onto each one sprinkle a pinch each of fried shallots and chopped
rosemary. Sprinkle everything with a pinch of sea salt and a pinch of fresh ground black pepper
and serve, either warm or at room temp.

Venessa Goldberg is a trained pastry chef turned blogger, feeding her small family from their fly-by-the-seat-of-your-pants urban farm. She’s also a mobile food entrepreneur, working to bring fresh and sustainable food into every community. Along with a background in more classical arts, she brings all these aspects to the table well spiced. Find more recipes from Vanessa at Kernels and Seeds.

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WhiteCheddarHerbBlueCornmealBiscuits

Spices Bites: White Cheddar Herb Blue Cornmeal Biscuits

by Guest in Featured Articles, Recipes

 

These scrumptious and festive biscuits from Farihah of Spices Bites are just the thing to mix up your Thanksgiving table. If you don’t have blue cornmeal handy, a medium grind yellow cornmeal will work just fine. A love of food, pure and simple, is the motivation behind Spice’s Bites. Whether it’s through sharing recipes, restaurant reviews, travel re-caps, or random musings, Spice’s Bites is how blogger Farihah Ali (aka Spiceaholic) shares the different and delicious ways that food impacts her life. Farihah lives in Atlanta, GA with her husband (aka Mr. Spice) and Chloe, their crazy cat.

White Cheddar Herb Blue Cornmeal Biscuits

Substituting olive oil for butter and Greek yogurt in place of milk puts a healthy spin on these biscuits, which feature Bob’s Red Mill Blue Cornmeal.  Finely shredded white cheddar and fresh sage and rosemary pump up the flavor to make these biscuits the perfect Thanksgiving side dish.

Makes 8 biscuits

Ingredients

  • 3/4 cup White Flour
  • 1/4 cup Bob’s Red Mill Blue Cornmeal
  • 1-1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 oz White Cheddar, finely shredded
  • 1 tsp fresh Sage, finely chopped
  • 1/2 tsp fresh Rosemary, finely chopped
  • 1- 5.3-oz container Non-Fat Greek Yogurt
  • 4 Tbsp Olive Oil

Preparation

1.  Preheat oven to 425°F.  Line baking sheet with parchment paper or baking mat.

2.  Using a fork, combine flour, blue cornmeal, baking powder, salt, and sugar in a large mixing bowl.

3.  Add shredded cheese and herbs, making sure to incorporate into the flour mixture.

4.  Take the container of Greek yogurt and carefully add the olive oil directly into it. Carefully stir to combine the oil and yogurt, then add to the flour mixture.  Mix together until you have a sticky dough.  At this point you may need to use your hands to combine everything together.

5.  Using your hands, divide dough into fourths.  Now divide each fourth into half, so you end up with 8 portions of dough.  You can either drop the dough as is onto the baking sheet or gently form a “biscuit” shape and then place on baking sheet.

6.  Bake biscuits for 11-13 minutes.  You should be able to smell the herbs.  Then try not to burn your fingers and mouth eating a biscuit fresh from the oven.

7.  Enjoy!

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kamutberryrisotto

Better Bitter Blonde: Kamut® Berry & Butternut Squash Risotto

by Guest in Featured Articles, Recipes

 A delicious alternative to traditional risotto perfectly fall themed for the cool nights of October and November. This dish would make a wonderful addition to your Thanksgiving menu. Make it with vegetable stock as a main dish for your vegetarian guests or serve it alongside crusty bread and a green salad for a warm meal on a cold fall evening. Risottos are a little time-consuming, but so worth it! Be sure to soak the Kamut® berries overnight to cut down on cooking time. If you’re aiming to make this for Thanksgiving this year and can’t find Kamut® berries, try wheat berries instead. 

Kamut® Berry & Butternut Squash Risotto

Serves 4

Active Time: 60-75 minutes

Total Time: 9 hours (includes overnight soaking)

  • 1 Butternut Squash (1½-2 lbs.), halved lengthwise and seeds removed
  • 5 tsp Olive Oil, divided
  • ½ tsp Kosher Salt, plus more to taste
  • ¼ tsp ground Black Pepper, plus more to taste
  • 1 cup Bob’s Red Mill Kamut® Berries, soaked overnight and rinsed
  • 3 cups Chicken or Vegetable Stock
  • 5 tsp Unsalted Butter, divided
  • ¾ cup finely diced Yellow Onion (about ½ large onion)
  • 1-½ tsp minced Garlic (about 3 cloves)
  • ½ cup Dry White Wine
  • 1 Tbsp fresh Sage Leaves, finely sliced
  • ½ cup grated Parmesan Cheese

Special Equipment: microwave, food processor

Preheat oven to 400°F.

Using a fork, pierce the skin of half of the squash several times and place cut side down on a microwave-safe plate. Microwave on high for 8-10 minutes or until squash is softened. When cool enough to handle, scoop out squash flesh and reserve. Peel the other half of the butternut squash and cut into ½” cubes. Place cubes on a baking sheet and toss with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper to coat. Bake until caramelized, about 15 minutes, flipping once halfway through. Set aside.

Meanwhile, place soaked Kamut® berries in the bowl of a food processor. Pulse until the berries have cracked and start to release some of their starch – about 20-25 pulses. Set aside.

In a medium saucepot, bring reserved butternut squash and stock up to a simmer. Whisk to combine (there will still be chunks). Place a second medium saucepot over medium heat. Melt 2 teaspoons butter with 2 teaspoons olive oil. When butter is foamy, add diced onions and a pinch each of salt and pepper. Sauté until translucent, about 8 minutes. Add minced garlic and sauté until fragrant, about 45 seconds. Stir in the cracked Kamut® berries to toast them, and then pour in the wine.

Once the wine has been mostly absorbed, add the stock and squash mixture 1 cup at a time. Let simmer, stirring occasionally until mostly absorbed. Repeat until all the stock has been used and the Kamut berries are plump and no longer crunchy, about 40 – 50 minutes. Risotto should not be soupy. If it is, continue to cook over medium heat so that the Kamut berries absorb more of the stock. Season to taste with salt and pepper.

Stir in the reserved butternut squash cubes and sage leaves and cook until heated through. Remove from the heat. Stir in 1 tablespoon butter and grated Parmesan. Adjust seasonings to taste and serve immediately.

Christianne Winthrop’s culinary career began in early 2009, when she left her job in commercial real estate to focus on food. Since then, she has launched her own boutique catering company, specializing in modern American cuisine with a healthy twist, and teaches in-home cooking classes to “kitchen chickens.”

When Christianne isn’t teaching or catering, she is a freelance food writer with credits in The Los Angeles Times and BrainWorld magazine. She is also a regular contributor to SeriousEats.com and CBS Local’s “Best of LA” website. Christianne blogs at Better Bitter Blonde where you can find her thoughts and recipes.

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Bakery Bingo: Apple and Cranberry Streusel Pie

by Guest in Featured Articles, Recipes

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.

Served warm and topped with some light whipped cream, this dessert will surely be a winner and no one will ever know they were eating healthy on a day like Thanksgiving!

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.

Cranberry Sauce:

  • ¼ cup Sugar
  • ½ cup Water
  • Juice from ½ Orange
  • 6 ounces frozen or fresh Cranberries
  • Pinch of Salt
  • Zest of ½ Orange
  • 1 Cinnamon Stick
  1. In a medium saucepan, bring sugar, water and orange juice to a boil.
  2. Add cranberries, salt, zest and cinnamon stick. Simmer over medium heat until cranberries break down (about 10 minutes).
  3. Remove cinnamon stick and cover with plastic wrap. Place in the freezer for an hour (or in the refrigerator overnight if you plan ahead) so it can cool and thicken.

Oatmeal Crust:

  1. Preheat oven to 425°F.
  2. In a medium bowl, combine oats, sugar, flour, almonds and salt.
  3. In a small bowl, mix together oil and water. Add to oat mixture and combine until holds together.
  4. Press into 9” pie tin and bake for 8-10 minutes or until light brown.

Streusel Topping:

  1. In a medium bowl, combine the flour, sugar, cinnamon and salt.
  2. Add the butter using a pastry knife or fingers to blend into the flour mixture.

Filling:

  1. Preheat oven to 375°F.
  2. In a large bowl, toss together the apples, orange juice, maple syrup, flour and cranberry sauce.
  3. Pour mixture into prepared pie shell.
  4. Sprinkle streusel topping over the top.
  5. Bake for 50-60 minutes or until golden brown and juices start to bubble.

Serve warm or at room temperature with fresh whipped cream.

 

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