What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Millet

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

To most people, millet is considered “bird food” because of its high prevalence in birdseed blends. Millet is actually a very nutritious whole grain perfect for human consumption that’s been kicking around for the last 10,000 years. Millet is a staple in diets all over Asia and Africa and was one of the five sacred crops revered in China. These days, millet is making waves for being a nutritious, gluten free whole grain. It helps that millet tastes great and is easy to cook, as well. It’s one of my personal favorites from our line and I am happy to share more about this grain with you today.

What is Millet? Pick up a bag of birdseed and you’ll see very small, round, tan grains. These are millet. Similar in size to quinoa, millet is an incredibly versatile whole grain. It’s naturally gluten free and cooks in just 20 minutes. It has a mild, pleasant flavor and, unlike many whole grains, has a soft texture. Millet is closer in texture to white rice or couscous when cooked, as opposed to some whole grains that have a real chewiness to them.

What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

What variety of Millet does Bob’s Red Mill offer? We offer the Proso variety of yellow/tan millet.

What makes Millet so nutritious? Beyond offering a healthy punch of protein (7 grams per serving) and fiber (9 grams per serving), millet is an alkaline grain. This is unusual for a whole grain, but has the benefit of making millet easy to digest and helps balance the body’s natural tendency towards acidity. I’m not going to spend this post talking about the importance of balancing the pH in our bodies or the crazy onslaught of highly acidic foods we ingest daily, but suffice to say, millet helps balance us out. Who couldn’t use a little more balance in their lives?

Is Millet gluten free? Yes, millet is naturally gluten free. Bob’s Red Mill millet is produced in our dedicated gluten free facility and batch tested for gluten using the R5 Gluten Assay.

Millet Congee // What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

Is Bob’s Red Mill Millet organic? No, our millet is not certified organic.

Is Millet whole grain? Yes, our millet is whole grain.

How do you use millet? Millet can be cooked as a stand alone grain, used in salads, soups, breads and mashed like potatoes. Its mild flavor makes it incredibly versatile.

Our favorite recipes using millet: 

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Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

Magnifique Millet with Spring Vegetables {Giveaway}

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

Très Green, Très Clean, Très Chic by Rebecca Leffler, of Lafleur Paris NY, is a beautiful book filled with recipes for food and healthy, happy living. From natural beauty tips to yoga poses and happy playlists, Rebecca’s years in France bring a fresh and lively voice to clean eating. With fun recipes like Le “Chic” Cake and Pancrêpes and Happy Hazelnut Quinoa Bowl, it’s hard to take life too seriously. Each of the 150 recipes is plant-based and gluten, soy and refined sugar free. Organized by season, each section has beauty tips, playlists and yoga routines that match the theme of the season. We’ve all heard that the French know how to live healthy and well, Très Green, Très Clean, Très Chic will teach you their secrets.

Très Green, Très Clean, Très Chic by Rebecca Leffler // Gluten free and vegan recipes for living a clean, green life, the French way.
For more great recipes from Rebecca, keep up with her at Lafleur Paris NY, on InstagramTwitter and Facebook. The kind folks at The Experiment Publishing have offered us a copy of Très Green, Très Clean, Très Chic to give away to one lucky winner. We’ll pair this lovely book with a package of millet and quinoa to help you get started. To enter, simply follow the prompts below and we’ll select a winenr at random from all who enter by 11:59 pm on 8/3/15. Visit The Experiment Publishing to browse their other titles and snag a copy of this book.

Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

Magnifique Millet with Spring Vegetables

Millet is appropriately pronounced “mi-YAY!” in French. “YAY!” will likely be your reaction after eating this colorful and flavorful dish that is, in sum, spring on a plate. Millet may be the title food here, but it actually serves as supporting actor to special guest stars: fresh, seasonal produce (adaptable year-round using anything you find at the market). Say it with me now (in your best French accent, please): YAY for millet!

Makes 2 salads

  • ½ cup (50 g) dry Millet
  • 6 small Red Radishes
  • 8 Asparagus Spears (white or green)
  • 2 Carrots
  • 2 fresh Spring (green) Garlic Cloves
  • 1 tablespoon Coconut Oil
  • ½ cup (50 g) chopped fresh Green Onions
  • 2 handfuls of fresh Spinach
  • ½ cup (50 g) Shelled Peas
  • 1 handful of Arugula and/or Mustard Greens
  • 1 handful of fresh Herbs of choice
  • Juice of 1 Lemon
  • 1 tablespoon Olive Oil
  • 1 teaspoon Apple Cider Vinegar
  • 1 to 2 tablespoons Nutritional Yeast (optional)
  • Salt and Pepper to taste

1. For best nutrition, add the millet and a pinch of salt to a bowl of water, cover, and soak overnight or during the day. Rinse and drain before cooking. If you don’t remember to soak . . . OMG YOU MIGHT DIE! Just kidding, pas de problème, just rinse the millet and follow the rest of the directions.

2. Add the millet to a small pot over medium heat and lightly toast for 1 to 2 minutes. Then add 1 cup (250 ml) water if you soaked the millet, or 1½ cups (375 ml) water if not. Bring to a boil then reduce the heat to low, cover, and simmer for around 15 minutes if presoaked, or 20 minutes if not, until the millet has absorbed the water (but isn’t too mushy!). Let it sit in the covered pot off of the stove for around 5 more minutes until it’s fluffable (a word I invented to describe what happens when one places a fork into perfectly cooked millet).

3. Rinse and cut off the tops of the radishes. Halve or chop into pieces depending on their size.

4. Snap the asparagus spears at their natural breaking point, then cut the tender parts into small pieces. Peel or wash the carrots, then grate. If you’re using fresh garlic, chop into small pieces or slice thinly. If you’re using regular garlic, peel and grate.

5. In a small pot over medium heat, heat the coconut oil and add the green onions. Sauté for around 1 to 2 minutes, until the onions become translucent. Add the radishes, asparagus, carrots, spinach, and peas (and any other seasonal spring veggies you wish), and sauté for just around 1 minute, so they are tender but still quite crisp. Turn off the heat.

6. Add the millet and mix together so the millet becomes warmed, but not hot or mushy. Top with the arugula and fresh herbs and, just before serving, add the lemon juice, olive oil, vinegar, and nutritional yeast. Add salt and pepper to taste.

Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 

 

Beautiful millet with fresh vegetables , greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan
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Hemp Veggie Burgers- tofu and hemp seeds make the base for a protein-packed burger that will knock the socks off boxed versions. // Bob's Red Mill // vegan, gluten free adaptable.

{Meatless Monday} Hemp Veggie Burgers

by Cassidy Stockton in Meatless Mondays, Recipes

Homemade veggie burgers can be pretty hit or miss. If you get a good recipe, it can beat the pants off of a frozen veggie burger. If not, you might end up with edible crumbles at best and a whole bunch of expensive wasted ingredients at worse. Over the years, I’ve tried my hand at countless veggie burgers and picked up a few key tips for success.

  1. Pick a recipe that sounds good. (Maybe that’s obvious, but that does not make it any less true.)
  2. Follow the directions, but use your best judgement. If the mixture looks too wet, add more breadcrumbs (I’ve also used chia seeds and nutritional yeast to thicken a too-wet mixture). If it looks too dry, add a little more moisture.
  3. Form them into tight balls- squeeze out as much liquid as you can. If you can, form them into patties. If you think they’ll fall apart, place the balls on the pan and gently press down with a spatula to make them flatter. Thicker patties will fare better.
  4. Bake them. Sure, you can fry them, but baking gives them a chance to really solidify. I’ve had much better success with baked burgers staying together.

This recipe uses tofu and our hulled hemp seed hearts as a base for protein-packed veggie burgers without over-the-top ingredients that will make you weep if they don’t come out perfectly. If you’re unsure about trying your hand at the burgers, you can also make these into meatballs, but we’re confident that these will perform well for you. If eight is too many, simply freeze the leftover burgers and enjoy the next time you want a quick dinner. To make these gluten free, we recommend using your favorite gluten free bread crumbs.

Hemp Veggie Burgers- tofu and hemp seeds make the base for a protein-packed burger that will knock the socks off boxed versions. // Bob's Red Mill // vegan, gluten free adaptable.

Hemp Veggie Burgers

Ingredients

  • 1 lb firm Tofu
  • 1 cup Hulled Hemp Seed Hearts 
  • 1/4 cup raw, unsalted Sunflower Seeds
  • 1/4 cup diced Onion
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Soy Sauce
  • 1 clove Garlic
  • 3 cups plain dried Bread Crumbs
  • 1 tsp dried Basil
  • 1 tsp Salt
  • 1/2 tsp dried Parsley
  • 1/4 tsp dried Thyme
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Garlic Powder

Instructions

Preheat oven to 325°F. Generously oil a large baking pan and set aside.

Puree tofu in a food processor or blender until smooth. Add Bob’s Red Mill Hemp Seed Hearts, sunflower seeds, onion, nutritional yeast, soy sauce and garlic. Puree until smooth, about 2 – 3 minutes.

In a large bowl, combine bread crumbs and dried herbs and spices. Add tofu mixture to bread crumbs and mix thoroughly. Form into eight burger patties and place on prepared baking pan.

Bake for 15 minute, then flip burgers with a spatula and continue to cook for an additional 15 minutes.

 

Hemp Veggie Burgers- tofu and hemp seeds make the base for a protein-packed burger that will knock the socks off boxed versions. // Bob's Red Mill // vegan, gluten free adaptable.
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Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill

{Meatless Monday} Tabbouleh

by Cassidy Stockton in Meatless Mondays, Recipes

When the words grain and salad are used together, tabbouleh is often one of the first things to come to mind. It’s one of the oldest grain salads around. Traditionally made from bulgur wheat, tomatoes, mint and parsley, our version of this Levantine dish is light and refreshing with the addition of cucumbers and lemon.

Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill

Tabbouleh comes together quickly and is incredibly versatile. Use it as a salad, side or include it in a full mezze spread. It makes a lovely sandwich filling and can be wrapped in pita bread or lettuce leaves for a wonderful lunch option.

Dishes like this redeem the dog days of summer, which we seem to be having more of around here than usual. Beyond the fact that you don’t even need to use the stove top for this recipe, the flavors of mint and cucumber are naturally cooling. Pair this with some hummus, warm pita bread and olives for a delightfully easy summer meal.

Need gluten free? Try quinoa in place of bulgur for a simple, easy swap. 

Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill

Tabbouleh

Prep Time: 10 minutes | Rest Time:  2 hours | Yield: 6 servings

  • 1 cup Bob’s Red Mill Bulgur 
  • 1 cup boiling Water
  • 3 cups finely chopped Parsley
  • ¼ cup finely chopped Mint
  • ¼ cup finely minced Scallions
  • 2 medium Tomatoes, seeded and diced
  • 1 medium Cucumber, seeded and diced
  • ½ tsp Sea Salt
  • ¼ tsp ground Cumin
  • ¼ tsp ground Black Pepper
  • 3 Tbsp fresh Lemon Juice
  • 3 Tbsp Olive Oil

Step 1

Combine Bob’s Red Mill Bulgur and boiling water and let soak for 1 hour.  Drain well and squeeze out any excess water.

Step 2

In a large bowl, combine drained bulgur, parsley, mint, scallions, tomatoes, cucumber, salt, cumin, black pepper and lemon juice.  Chill for 1 hour.

Step 3

Immediately before serving, add olive oil and toss well.

 

Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill
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50 States of Oatmeal : Bob's Red Mill

The United States of Oatmeal

by Cassidy Stockton in Recipes

Happy Independence Day! Tomorrow will be filled with barbecues, swimming excursions and fireworks in nearly every town across America. Instead of coming up with a patriotic cupcake or perfectly latticed apple pie, we wanted something a little more fun and creative to celebrate.

A few weeks ago, we asked our customers to share their state’s quintessential foods and did you ever deliver! From that list, Sarah from the Bob’s Red Mill Test Kitchen and I put together an oatmeal topping for each state using some of the most appealing foods from each state. There were some really fun foods suggested and we did our best to create combinations that would actually taste good. Think we didn’t represent your state well? Tell us in the comments what your topping combination would be. Enjoy!

50 States of Oatmeal: Michigan - Cherries, Walnuts, Mackinac Island Fudge // Bob's Red Mill

How to use this list: prepare your favorite bowl of oatmeal and use these toppings as a jumping off point. Add more (or less) of the suggested ingredient and celebrate your state Bob’s Red Mill style!

Alabama | Alaska | Arizona | Arkansas | California | Colorado | Connecticut | Delaware | Florida | Georgia | HawaiiIdaho | Illinois | Indiana | Iowa | Kansas | Kentucky | Louisiana | Maine | MarylandMassachusetts | Michigan | Minnesota | Mississippi | Missouri | Montana | Nebraska | Nevada | New Hampshire | New Jersey | New Mexico | New York | North Carolina | North Dakota | Ohio | Oklahoma | Oregon | Pennsylvania | Rhode Island | South Carolina | South Dakota | Tennessee | Texas | Utah | Vermont | Virginia | Washington | West Virginia | Wisconsin | Wyoming | Washington DC

50 States of Oatmeal: Massachusetts - Fluffernutter Oatmeal // Bob's Red Mill

  • MichiganFresh tart cherries, chopped toasted walnuts, crumbled Mackinac Island Fudge (suggested by The Lemon Bowl)
  • Minnesota: Cooked wild rice and oats mixed with heavy cream + maple syrup + dried blueberries/cranberries/raisins + toasted chopped hazelnuts, all on top of oatmeal (with extra drizzles of heavy cream and maple syrup!) (Suggested by Girl Versus Dough)
  • MississippiOats topped with graham cracker chunks, drizzled with chocolate fudge sauce and topped with a dollop of whipped cream
  • Missouri: Pan-fried oatmeal topped with Parmesan cheese and marinara
  • Montana: Huckleberry S’mores: huckleberry jam, graham cracker crumbles and bruleed marshmallow cream.

50 States of Oatmeal: Montana: Huckleberry compote, graham cracker chunks and topped with marshmallow cream (chocolate is optional) // Bob's Red Mill

    • Nebraska: Browned Butter Oatmeal topped with miniature popcorn balls
    • Nevada: Dessert buffet! Brownies, ice cream, cookie dough, whipped cream, sprinkles, cherries, you name it- throw it all on there, you may even want to double-down on this one! Go big or go home! (Suggested by The Roasted Root)
    • New HampshireOats mixed with pumpkin pie filling, topped with maple sugar and placed under the broiler for a brulee topping
    • New Jersey: Combine cheddar cheese with hot oatmeal, top with chunks of fried pork roll and a fried egg
    • New Mexico: Hatch chiles with green sauce, topped with warm pinto beans, and queso crumbles
    • New York: Plain oats combined with salty blue cheese, chunks of celery and drizzled with Frank’s Red Hot (shredded chicken optional)
    • North CarolinaSweet potato puree mixed with oats and brown sugar, topped with candied pecans
    • North Dakota: Potato lefse roll-ups filled with oats that have been flavored with butter and sugar
    • Ohio: Peanut butter oatmeal drizzled with chocolate fudge sauce (roasted salted peanuts optional) aka Buckeyes
    • Oklahoma: Oats topped with cornmeal fried okra, sprinkled with toasted salted pecans
    • Oregon: Marionberry compote with hazelnut crumble

50 States of Oatmeal: Oregon- Marionberry compote with hazelnut crumble // Bob's Red Mill

  • Pennsylvania: Oats and cheddar (or cheese whiz) topped with thinly sliced steak
  • Rhode IslandOatmeal topped with lemon sorbet, whipped cream and candied lemon zest
  • South Carolina: Oatmeal mixed with coconut cream, topped with toasted coconut and toasted benne seeds (sesame seeds)
  • South Dakota: Oatmeal topped with coffee cake crumbles, custard and sprinkled with cinnamon and sugar
  • Tennessee: Oatmeal mixed with banana pudding and topped with crumbled vanilla wafers and fresh banana slices
  • Texas: Oatmeal topped with a heavy dollop of salted pecan pie filling, topped with whipped cream
  • Utah: Add oatmeal to a traditional funeral potato recipe, such as this one, or, combine oatmeal with sauteed onions and garlic, with cheese and topped with cornflakes
  • Vermont: Oatmeal mixed with Vermont cheddar, topped with spice apple compote
  • Virginia: Oatmeal topped with chunks of Virginia Ham, drizzled with honey mustard and sprinkled with chives
  • Washington: Nanaimo bars crust crumbles and nanaimo bar filling drizzle
  • West Virginia: Molasses fudge cream drizzle with sweet crumble topping
  • Wisconsin: Oats flavored with maple syrup and topped with dried cranberries and a scoop of frozen custard (Suggested by Well Plated)
  • Wyoming: Oats topped with toasted coconut, toasted pecans and miniature chocolate chips
  • Washington DC: Spicy beef/pork sausage cubes (aka half-smokes) topped with chili and diced onion
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Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

{Meatless Monday} Lemon Mint Freekeh Salad

by Cassidy Stockton in Meatless Mondays, Recipes

Cracked Freekeh might just be our new favorite whole grain. It cooks so quickly and has such a nice flavor, it’s hard for us to find any reason not to use it. Sure, quinoa cooks up quickly and has a lovely flavor as well, but it’s fun to use something new (even if it’s very, very old). This recipe is a play on tabbouleh that’s fresh and light- perfect for a warm summer evening (which we’ve had plenty of recently).

If you can’t find freekeh, bulgur will work in a pinch, as will quinoa if you need this recipe to be gluten free. 

Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

Lemon Mint Freekeh Salad

Ingredients

  • 2 cups Water
  • 1 cup Organic Cracked Freekeh
  • 2 cups fresh Parsley (50g)
  • 1 cup fresh Mint (25g)
  • 2 tsp Lemon Zest (from 1 lemon)
  • 1/2 cup Lemon Juice (from 2 lemons)
  • 1/2 cup Pine Nuts toasted
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 15 oz Garbanzo Beans cooked
  • 2 each medium Red Bell Peppers diced
  • 2 each large Tomatoes diced

Instructions
Bring water to a boil in a small saucepan. Add Bob’s Red Mill Organic Cracked Freekeh, reduce heat, partially cover and let simmer until liquid has absorbed, about 10 – 15 minutes. Drain thoroughly and let cool for 30 minutes.

In a food processor or blender, puree parsley, mint, lemon zest and juice for about 15 seconds. Add the toasted pine nuts, salt and pepper and puree until smooth, another 15 seconds. With the machine running, slowly drizzle in the olive oil. Continue to process until smooth.

In a large bowl, toss the herb pesto with the cooled Bob’s Red Mill Cracked Freekeh, chickpeas, red bell peppers and tomatoes. Serve immediately or chilled.

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Cassidy Stockton Google: Cassidy Stockton
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Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

{Meatless Monday} Mediterranean Farro Salad + Giveaway

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

If you’ve been following along, you know that we’re big fans of California Olive Ranch Olive Oil around here. Their olive oil is our go-to for baking, cooking and drizzling. Grown, harvested and pressed in California, this olive oil is the real deal. Naturally, it pairs perfectly with our whole grains, beans and flours. Heart healthy whole grains and olive oil are pretty much a match made in heaven.

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

We’ve partnered with California Olive Ranch to bring you a fun giveaway and there are two ways you can win- visit our Facebook page and enter on the giveaway post or visit the California Olive Ranch Facebook page and enter on their post, AND, you can absolutely do both! Prize set includes two packages of our Organic Farro and 1 bottle of Everyday Olive Oil. One winner will be selected for each page at random. We know that some of you aren’t on Facebook, but rest assured, we’ll have another great giveaway coming soon!  

This recipe is a stunning way to enjoy the fresh flavor of California Olive Ranch oil. The light flavors are perfect for the upcoming 4th of July holiday, as a dinner for Meatless Monday, or packing into containers for classy sack lunches all week. Serve this will pita bread, hummus, olives and crumbled feta cheese for a light Mediterranean meal and celebrate summer now that it’s finally here.

Gluten free? You can make this dish with quinoa, sorghum or brown rice. 

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

Mediterranean Farro Salad

  • 2 cups cooked and cooled Farro
  • 1 cup cubed Eggplant, fresh or fried*
  • ½ cup diced Red Onion
  • 1 cup seeded and diced Tomatoes
  • 1 ½ cups seeded and diced Cucumber
  • ¼ cup Lemon Juice
  • 2 Tbsp Everday Olive Oil
  • ½ cup chopped Parsley
  • ¼ cup chopped Mint
  • ¼ cup chopped Dill

In a large bowl, toss farro with vegetables, lemon juice, olive oil and herbs.

Serve chilled or at room temperature.

Makes 6 servings.

*To make fried eggplant cubes: Cut eggplant into ½-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry. Heat ½ inch of oil over medium-high heat in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Tapioca Flour/Starch

by Cassidy Stockton in Gluten Free, What is it? Wednesday

Our topic this week for What is it? Wednesday is Tapioca Flour. This ingredient is a tricky one to understand and there is a lot of confusing information about it online. We’re going to do our best to clear it up, but if we missed something or you still have burning questions, please leave them in the comments and we’ll get you an answer.

What is Tapioca Flour? Tapioca flour is made from the crushed pulp of the Cassava root (pictured below), a woody shrub native to South America and the Carribean. Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking. It is most often used in the Brazilian treat Pão de Queijo (pictured below), a light, puffy cheese roll. Tapioca flour is becoming increasingly common in paleo diet recipes, as well.

What is it? Wednesday: Tapioca Flour. We explore this gluten free, paleo-friendly, vegan ingredient and sort out tapioca starch v tapioca flour. | Bob's Red Mill

Why is Tapioca Flour sometimes called Tapioca Starch and is there a difference between the two? There are quite a variety of different tapioca products on the market. Our tapioca flour is the same thing as tapioca starch, however you need to be aware that there is a third choice called tapioca flour/starch often found in stores that cater to a Caribbean and South American clientele. This type of flour/starch is typically sold as Cassava Flour, but it will not work the same as our tapioca flour. To best avoid confusion, if you need to use an ingredient for gluten free baking, we recommend sticking with something that is clearly marked as tapioca starch or tapioca flour and steering clear of Cassava Flour.

What about Modified Tapioca Starch? This is an entirely different ballgame of starch. Modified starch works well in gluten free baking, but it is not the same thing as our tapioca flour and they cannot be used interchangeably. Expandex produces this type of modified starch.

How is Tapioca Flour made? Essentially, cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily starch and water. The starch is then dried. We  recognize the hazards of under-processed cassava root and our product has been processed in an appropriate manner to make the product harmless.

Is Bob’s Red Mill Tapioca Flour gluten free? Yes, tapioca flour is naturally free from gluten. At Bob’s Red Mill we take it a step further by producing it in our gluten free facility and batch testing it for gluten in our quality control laboratory.

Is Bob’s Red Mill Tapioca Flour organic? No, our tapioca flour is not certified organic.

Is Bob’s Red Mill Tapioca Flour vegan? Yes, our tapioca flour is suitable for a vegan diet.

Is Bob’s Red Mill Tapioca Flour sulfite-free? Yes, our tapioca flour is sulfite-free.

Is Bob’s Red Mill Tapioca Flour pregelatinized and what does that even mean? No, our tapioca flour is not pregelatinized. Pregelatinized means that the starch has been cooked and dried, making it ideal for quick thickening. This process is used for things like tapioca pearls to create instant puddings, salad dressings, pie fillings, etc. Grinding tapioca pearls will not produce tapioca flour, however, you can replace instant tapioca pearls with tapioca flour. If you need tips for doing so, see below.

Why would you use Tapioca Flour? Tapioca flour is a wonderful thickener that is superior to Arrowroot Starch and Potato Starch. It provides a crispy crust and chewy texture in gluten free baked goods. Some people choose tapioca because they cannot eat corn or potatoes for health reasons and tapioca flour is a wonderful alternative.

Tips for using tapioca flour to replace other ingredients: 

  • Tapioca Flour for Cornstarch in baking: Replace 1 Tbsp Cornstarch with 2 Tbsp Tapioca Flour
  • Tapioca Flour for All Purpose Flour in thickening: Replace 1 for 1
  • Tapioca Flour for Instant Tapioca Pearls: For every 1 Tbsp of quick-cooking tapioca pearls use 1 ½ Tbsp of tapioca flour.  Mix the tapioca flour with any dry sugar in an uncooked pie filling or make a slurry with a small amount of the liquid before heating in a pre-cooked pie filling then slowly add the slurry back into the pie filling and continue to cook the filling at a simmer for 5 – 10 minutes or until the cloudiness from the tapioca flour has turned transparent.

Our favorite recipes using Tapioca Flour:

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With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

NEW Gluten Free Muffin Mix {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Muffins. They seem like a pretty basic baking endeavor, right? Flour, sugar, eggs, oil, salt, leavening, what more do you need? If you’re gluten free, a whole lot more! In addition to the above ingredients, you typically need a combination of flours and starches, some kind of additional binder (xanthan gum, psyllium, etc) and a sense of adventure, a willingness to try and try again until you get it perfect.

If you’ve ever made a chewy, dense muffin, you know that muffins are not really as simple as they appear. There is a technique to a light, fluffy muffin. Conventional muffins really do need to be ‘mixed until just combined’. Too much mixing and you get a dense muffin, as mixing activates the gluten. Thankfully, gluten free muffins are not as prone to this pitfall. You would think this makes them more likely to succeed, but, as with any gluten free baked good, that is simply not the case.

With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

Gluten free muffins can range from under cooked, gooey batter blobs to hard-as-a-rock hockey pucks. This can be attributed to any number of things, poor flour/starch combinations, too much xanthan gum, too little leavening, etc. Thankfully, our test kitchen has just the solution.

Introducing our NEW Gluten Free Muffin Mix! With the perfect blend of flours and starches, this mix bakes up perfect muffins every time. Our Gluten Free Muffin Mix is easy to make and easy to customize! With no flavorings beyond a light vanilla flavor, you can add anything you like to this mix- blueberries, chocolate chips, dried cherries, chopped nuts, the possibilities are endless!

With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

 

We have been baking batch after batch of these to make sure they are truly as easy and tasty as we want and, no joke, Bob proclaimed them, “The best muffin [he’s] ever tasted.” He didn’t even know they were gluten free. That’s how we do things around here with gluten free taste testing, we conveniently forget to tell anyone they’re gluten free and the feedback is priceless. Sometimes, it’s obvious, but with these muffins, no one guessed they were gluten free.

We are so excited about this new product (which should be in your stores by the fall), we’re giving away a full case (4 bags!) to 10 lucky winners! To enter, simply tell us in the comments: What muffin flavor would you make first? We’ll pick 10 winners at random from all who enter by 11:59 pm on 6/14/15. If you just can’t wait and must have this product for yourself, visit bobsredmill.com to order a bag. Otherwise, this product should be in your local stores in the fall.

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Cassidy Stockton Google: Cassidy Stockton
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Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

{Meatless Mondays} Lal Chori Dal

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. Dishes of this sort are typically eaten with flat bread such as naan or roti, but you could easily pair this with some warmed pita bread or crusty French bread. Depending on which culture you look to, dal is often served over white rice. We don’t really think that’s necessary, but if you want to bulk up your meal, we recommend serving this over basmati brown rice.

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

Lal Chori Dal

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

 

  • 2 cups Bob’s Red Mill Adzuki Beans
  • 6 cups Water
  • 2 Tbsp Oil
  • 1 cup diced Yellow Onion (1 medium)
  • 2 Tbsp minced Garlic
  • 2 Tbsp minced Jalapeno (1 medium – include seeds for a spicier dal)
  • 1 Tbsp minced fresh Ginger
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • 1 tsp Salt
  • ½ tsp ground Cardamom
  • ½ tsp ground Cinnamon
  • 2 cups chopped Tomatoes (2 medium)
  • Plain Yogurt and chopped Cilantro, to garnish

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Place in a pot with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until soft, about 60 minutes.  Drain adzuki beans, reserving the cooking liquid.

Step 2

In a clean pot, heat oil over medium-high heat.  Add onion and sauté until soft, about 5 minutes.  Add garlic, jalapeno and ginger and cook for 1 minute then add dried spices and salt and sauté until fragrant, 1 – 2 minutes.

Step 3

Add tomatoes and reserved adzuki beans and mix well.  Add reserved cooking liquid, adjusting to desired consistency.

Step 4

For a creamier dal, mash beans with a spoon or puree some or all in a food processor or blender, combining all to heat through just before serving.  Garnish with plain yogurt and chopped cilantro.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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