If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Storing Cooked Grains and Beans

by Cassidy Stockton in Whole Grains 101

Last year I wrote a post about the best way to store uncooked whole grains, today, I’m sharing how to best store cooked grains and beans. This topic comes up a lot around here because whole grains and dried beans are time consuming to cook and lack of time is one of the most common reasons people cite for not cooking with whole grains or making dried beans.

If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Yes, cooking beans and grains is time consuming. That’s why you need to make it worth your effort. Most people who use whole grains often will tell you to make a large batch and store the rest for use throughout the week. But how do you do that? What is the best method for storing cooked grains? My conundrum has always been that I will make a big batch, but I get worried about how long they last in the fridge (what day did I make those again?) or I forget to use them and they go to waste. Then, I discovered that most grains and beans can be frozen with no ill effects.

I freeze my grains in resealable plastic bags in 2 cup portions, small usable amounts that work well for a meal on the fly. They take very little time to defrost (simply plop that sealed plastic bag into a bowl of hot water for 15 minutes and you’re good to go) and take about 40 minutes off your cook time. They taste just as good as freshly cooked grains. Same thing goes for beans. They take a bit longer to defrost, but far less time than cooking from scratch. You can easily use any form of airtight container- plastic, glass, whatever. I like the bags because they take up less room in my freezer, can be easily labeled and can be set in water to defrost quickly.

Grains that work well with the freezer method:

Grains that don’t work very well, are those that tend to be softer when cooked, such as Millet, Amaranth and Teff. They’ll freeze just fine, they just won’t have the same properties as they did before they were frozen. All beans will work well when frozen, though lentils and softer beans may be a bit mushy upon defrosting.

That’s the freezer method. If you are good about using your grains and beans throughout the week- airtight containers in the fridge work fine. Cooked grains and beans will last approximately 3-4 days in the fridge. They’ll last about 2 months in the freezer.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Nutritional Yeast

by Cassidy Stockton in What is it? Wednesday

Nutritional yeast, aka “Nooch”, is an unusual, yet incredibly nutritious ingredient. Let’s dive and see what it’s all about.

What is Nutritional Yeast? Nutritional yeast is an inactive (aka dead) yeast that is a good source of B vitamins. Most nutritional yeast on the market (ours included) has been fortified with B12, making it an excellent supplement for vegetarian and vegan diets. Nutritional yeast comes in a variety of styles from a very fine yellow powder to larger yellow flakes. Bob’s Red Mill nutritional yeast falls on the larger end of the spectrum.

What is it? Wednesday: Nutritional Yeast. AKA nooch, this nutritional supplement has a cheesy flavor and is a good source of B vitamins. | Bob's Red Mill || vegan, gluten free, paleo

Is Bob’s Red Mill Nutritional Yeast fortified? Yes, our nutritional yeast is fortified with niacin (B3), pyridoxine hydrochloride (B6), riboflavin (B2), thiamin hydrochloride (B1), folic acid (B9), and B12. B vitamins play an essential role in metabolism. B vitamins are available in whole foods such as whole grains, legumes, bananas and meat, as well as, fortified foods like white flour, nutritional yeast and others. While vegans and vegetarians can get most of the essential B vitamins from plant-based sources, B12 is only found in animal proteins. Nutritional yeast provides an excellent way for plant-based eaters to get the essential B12 vitamin while maintaining their diet.

How is Nutritional Yeast made? Our nutritional yeast is grown on molasses then sprayed onto a hot drum to dry it in real time, instantly. This effectively deactivates it. The flakes slough off and are handled as the extremely thin brittle film they are. As they continue to be handled and packaged the flakes they break up and get smaller.

How is Nutritional Yeast different from Active Dry Yeast? Both are strains of Saccharomyces cerevisiaeActive dry yeast (or baker’s yeast) is still alive, in a dormant state. This is why it is often recommended to keep it refrigerated. If conditions are too warm or too cold, the yeast will die and your bread will not rise. When you proof active dry yeast with water and sugar, it foams. The yeast is feeding on the sugar. Nutritional yeast is not active. It is dead. It will not cause your bread to rise, no matter how much sugar you throw at it.

Is Nutritional Yeast the same thing as Brewer’s Yeast? No. While many, many people will tell you that they are one and the same, this is not true. Brewer’s yeast is a byproduct of brewing beer. Call it the spent yeast, if you will. They look very similar and both come from the same strain of yeast, but they are nutritionally quite different.

Is Nutritional Yeast gluten free? Yes, Bob’s Red Mill nutritional yeast is gluten free and produced in our gluten free facility.

Is Nutritional Yeast vegan? Yes, nutritional yeast is vegan.

How do you use Nutritional Yeast? Nutritional yeast has a naturally cheesy, nutty flavor, making it ideal for savory applications like sprinkling on popcorn, pizza and pasta. There are myriad recipes for using it to make cheese substitutes available online. It’s also a great addition to pasta sauce, chili and beans.

Our favorite recipes using Nutritional Yeast:

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

{Meatless Mondays} Avocado and Mango Orca Bean Salad

by Cassidy Stockton in Meatless Mondays, Recipes

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

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

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

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

Avocado & Mango Orca Bean Salad

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

Yield: 4 servings

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

Step 1

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

Step 2

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

Step 3

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

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

No-Knead Artisan Bread

by Cassidy Stockton in Recipes

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

High Protein Artisan Bread Flour from Bob's Red Mill

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

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


No-Knead Artisan Bread


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


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


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


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


Remove loaf from Dutch oven and cool completely before slicing.

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Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

{Meatless Mondays} Mujaddara with Spiced Yogurt

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Mujaddara is a traditional Middle Eastern dish that has deep roots dating back at least eight hundred years. It’s a simple dish of rice and lentils that are lightly seasoned. Originally billed as peasant food, this humble dish is my new favorite comfort food. It is so easy to make (if a little time consuming to cook the rice and lentils) and even easier to eat. It’s amazing warm, but also pretty tasty cold.

We’ve added a spiced yogurt to top this off if you want a little more flavor. This dish can really stand alone, but it can be paired with roasted cauliflower and warmed pita bread if you want to round out a full meal.

Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

Mujaddara with Spiced Yogurt

Prep Time:  15 minutes | Cook Time:  30 minutes | Yield: 4 servings


Spiced Yogurt

  • ½ cup Greek Yogurt
  • ½ tsp ground Cinnamon
  • ½ tsp ground Coriander
  • ¼ tsp Paprika
  • ¼ tsp Chili Powder
  • 3 Tbsp chopped Mint
  • Juice and Zest of ½ Lemon
  • ¼ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Brown Lentils and Long Grain Brown Rice separately.

Step 2

Combine rice, 2 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes.

Step 3

Combine lentils with remaining 4 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until tender, about 20 minutes.

Step 4

In a large sauté pan, heat 2 Tbsp oil and butter over medium-low heat.  Add onions and remaining 1 tsp of salt and cook until slightly softened, about 5 minutes.  Increase heat to medium and cook until very soft and brown, about 20 – 25 minutes.  When onions are well browned, add remaining 1 Tbsp oil and increase heat to high.  Cook, without stirring, until onions are crispy, 3 – 4 minutes.

Step 5

When rice and lentils have fully cooked, drain off water and combine cooked grains together.  Add fried onions and mix well.  Serve with spiced yogurt.

Step 6

For spiced yogurt, combine all ingredients and store, chilled, until ready to serve.

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Nooch Crackers | Bob's Red Mill gluten free, dairy free, paleo friendly, vegan

Nooch Crackers

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

I’ll be the first to admit that I was skeptical about nutritional yeast (aka nooch) crackers. I thought they would be bland or fake tasting. I’ve never been so delighted to be proven wrong. These crispy little crackers don’t taste like those name brand cheese crackers you can buy in a box. Instead, they taste like an artisanal cheese cracker that someone lovingly made in their home kitchen. They are crisp, but have a little bit of give to them, as only a homemade cracker will.

Combined with almond meal, nutritional yeast makes these crackers as rich as their boxed brethren, but the ingredient list is so much cleaner (not to mention they’re gluten free, dairy free, vegan and paleo-friendly). I am pretty sure I could eat an entire batch of these in one go, they’re THAT good. These are perfect on their own and will be equally at home in a lunchbox or at a fancy dinner party, if they even make it off the sheet tray they were baked on.

Nooch Crackers | Bob's Red Mill gluten free, dairy free, paleo friendly, vegan

Nooch Crackers

Prep Time:  15 minutes | Cook Time:  25 – 30 minutes

Yield: approx. 50 crackers

Step 1

Preheat oven to 350°F.

Step 2

In a small bowl, combine golden flaxseed meal and water.  Let sit for 5 minutes.

Step 3

Meanwhile, combine almond meal, nutritional yeast and salt in a large bowl.  Add melted coconut oil, lemon juice and flaxseed meal mixture and mix until a dough forms.

Step 4

Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper.  Roll dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness.

Step 5

Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper to a sheet tray.  Cut into 1 ½-inch squares or desired shapes.  Dock each cracker with a fork and sprinkle generously with kosher or large flake salt.

Step 6

Bake in preheated oven until deep golden, about 25 minutes.

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Nacho Cheez Dip | Bob's Red Mill vegan, gluten free, paleo friendly

Cashew Cheez Sauce

by Cassidy Stockton in Gluten Free, Recipes

Whether you avoid dairy for health reasons or simply choose not to include it in your life, you may find yourself occasionally missing some of the more indulgent forms dairy can take, like cheese sauce for instance. This simple recipe uses our nutritional yeast to mimic the flavor of cheese for those times when you just want to dip your chips in cheese sauce.

This ‘cheese’ sauce is wonderfully creamy and thickens up quite nicely. It’s perfect on nachos, as a dip for just about anything (fondue anyone?) and makes a stellar non-dairy mac and cheese. If you like things spicy, try kicking this up a notch by adding some hot sauce. It’s kind of the perfect Friday night recipe. Make a batch, grab some chips and veggies and watch some form of sports ball or that show you’ve been trying to catch up on… and if you eat the whole thing, we won’t tell.

Nacho Cheez Dip | Bob's Red Mill vegan, gluten free, paleo friendly

Cashew Cheez Sauce

Prep Time:  10 minutes

Yield: approx. 2 cups

Step 1

In a food processor or blender, process cashews to a very fine powder, adding a small amount of water if needed.

Step 2

Add Bob’s Red Mill Nutritional Yeast, salt and garlic powder and mix to combine.  Add lemon juice and water and process until smooth.

Step 3

Serve warm or at room temperature.  Gently reheat over very low heat.

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Green Tea Granola + Steeped Giveaway

by Cassidy Stockton in Contests, Recipes

It’s not everyday that a cookbook built around tea comes across our plate. Okay, let’s be honest, it’s never happened. When Annelies Zijderveld, of The Food Poet, reached out about her first book, Steeped, we jumped at the opportunity and we’re so glad we did. Steeped is a lovely book that covers the history and intricacies of tea consumption with recipes to fuel your experimentation. The book is broken out into recipes that are appropriate for Morning tea, Midday Tea, Afternoon Tea, High Tea and Sweet Tea. Steeped has a guide for what should be in your tea cabinet, as well as a section that sorts the recipes according to which type of tea you want to use. Recipes range from beautiful parfaits and smoothies to more complicated breads, muffins and desserts to main dishes, salads and sides- all made and flavored with tea. Many of the recipes are accompanied by beautiful photography and lovely tea-inspired quotes.

Steeped: Recipes Infused with Tea by Annelies Zijderveld

Additionally, Zijderveld recommends whole grain spelt flour for most of her baked goods, which made us swoon with delight. Spelt is an underrated, but incredibly nutritious whole grain flour that mimics wheat flour perfectly. While it is technically a type of wheat, many people with wheat allergies can tolerate spelt. It’s very easy to digest and has a pleasant flavor.

All around, Steeped is a beautiful book. It would be a delightful gift for the tea-lover in your life or a food enthusiast who is looking for their next adventure. We’ve partnered with Andrews McMeel Publishing to giveaway a copy of this lovely book to one lucky winner. We’ll pair a copy of this book with two packages of our spelt flour. If you want to grab a copy for yourself, snag one on Amazon, Barnes and Noble, or visit your local book store. To enter, simply follow the prompts below. We’ll select one winner at random from all who enter by 11:59 pm on 4/19/2015. 

Green Tea Granola from Steeped by Annelies Zijderveld | gluten free adaptable.

Green Tea Granola

Makes 2 quarts

I serve these with lychee chunks, crisp Asian pear, and labneh, with a wake-up grating of fresh ginger to pull it all together. You can make your own labneh, or use store-bought (my favorite brand is Karoun), or Greek yogurt instead.

  • 4 cups rolled oats
  • 2 cups chopped walnuts
  • ¼ cup sesame seeds
  • 4 teaspoons amaranth
  • 2 tablespoons loose or 4 bags (cut open) Dragon Well green tea
  • 6 tablespoons safflower, grapeseed, or other neutral oil
  • 4 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 cup golden raisins

Preheat the oven to 275°F. Place a sheet of parchment paper onto an 18-inch sheet pan. Stir together the oats, walnuts, and sesame seeds in a medium bowl.

Heat a small fry pan over medium-high heat until a drop of water sizzles. Pour in ½ teaspoon amaranth, cover, and pop like popcorn for 30 seconds or until popping slows. Listen carefully! Amaranth pops quickly and will burn just as fast. Move the popped amaranth from the pan to the bowl and repeat with the remaining amaranth, ½ teaspoon at a time.

In a small saucepan set over low heat, combine the tea, oil, maple syrup, cardamom, and salt. Stir until heated through and combined. Stir the tea and oil into the oats to coat.

Pour the green tea granola onto the baking sheet, spreading evenly in a single layer. Bake for 32 minutes or until golden brown, stirring three times or every 8 minutes. Cool the granola to harden on the baking sheet and stir in the raisins.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing

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Cassidy Stockton Google: Cassidy Stockton
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Garbanzo Fava Bean Flour

Flours: A Primer

by Sarah House in Gluten Free, Recipes, Whole Grains 101

The world of flours seems to be growing year after year.  Long gone are the days of two options:  white flour and whole wheat flour.  By my count, Bob’s Red Mill carries fifty-four different flours and meals.  And these range from gluten-free to gluten-full, light to white to whole-grain, single grain flours and flour blends.  Is anyone getting overwhelmed yet?  How in the world does one pick a flour to use?

As many people are aware, there are flours that contain gluten (a protein found in wheat and similar grains and flours that are gluten-free (contain no gluten proteins but therefore aren’t able to create structure as easily as gluten-based baked goods).  Gluten-full grains provide great structure and delicious flavors that can be enjoyed by anyone who is not affected by Celiac disease nor has gluten intolerance.  Gluten-free grains may be enjoyed by anyone and provide many unique flavors, colors, and textures that many gluten-eaters haven’t yet discovered.

Bob's Red Mill Flour Primer: gluten free, high protein, low carb, whole grain- we have it all and we'll tell you how to use it. #bobsredmill

If you aren’t affected by food allergies, eat any and every grain flour you can!  There is a whole wide and wonderful flour-full world out there.  Grains and flours that contain gluten include:  wheat & semolina, barley, Kamut®, rye & pumpernickel, spelt, and triticale.  All-purpose, bread, pastry, and cake flours are typically varieties of gluten flours with differing amounts of protein that correspond to their specific purpose.

If you maintain a more strict diet, don’t fret, your options are far more expansive than you can imagine:  nuts, beans and peas, amaranth, buckwheat, coconut, corn, flax, millet, oat, potato, quinoa, rice (white and brown and sweet), sorghum, soy, tapioca, and teff.  All of these products are inherently gluten-free but they are not always tested for or processed in certified gluten-free facilities, so if you follow a gluten-free diet, make sure to check the labels.

Most gluten-containing flours are available as whole-grain flours (meaning they contain the bran and germ along with the standard endosperm) and white or light versions.  Classifying flour as “white” or “light” indicates that all or most of the bran and germ have been removed.  Why choose one over the other?  Whole grain flours contribute rich flavor and color to a baked item as well as affects the texture (and don’t forget about all the fiber and vitamins and nutrients!).  The gluten and starches in the grains’ endosperm create wonderfully pillowy structures that give us our much-loved sandwich breads, ciabattas, baguettes, cakes, and cookies.  The bran and germ, when included (or not excluded), cut into the endosperm’s structures, thereby creating items with a bit less height and a more defined texture.

The best way to pick your gluten flour is to think about the finished texture.  The lightest and most delicate items should be made with Super-Fine Cake Flour or Unbleached White Pastry Flour.  Hearty heavy-duty breads work best with whole-grain flours like Organic Ivory Wheat Flour and Organic Dark Rye Flour.  Most other items fall right in the middle and can use blends of any light, medium, or heavy flours.  Coarse meals like Organic Pumpernickel Dark Rye Meal and Graham Flour can be added for extra texture and a coarser crumb.

Bob's Red Mill Flour Primer: gluten free, high protein, low carb, whole grain- we have it all and we'll tell you how to use it. #bobsredmill

Super Light




Extra Special Add-Ins

If you are new to whole grain flours or just aren’t in the mood for 100%, try swapping out a portion of your standard white flour for some whole grain.  An easy exchange is 25%.  Use a blend of 75% Unbleached White Fine Pastry Flour and 25% Whole Wheat Pastry Flour in you next pie crust, or try Spelt Flour as a quarter of the flour in your next sandwich bread.  Or just go for it and whip up a batch of whole wheat chocolate chip cookies!  (see recipes below)

Just because you may not follow a gluten-free diet, don’t turn your back on all those gluten-free flours or you will be missing out.  Gluten-free flours run the gamut in terms of flavors and textures.  Gluten-free flours rarely work as stand-alone flour and the typical flour blend consists of two gluten-free flours and one starch.  A good jumping off point is 1/3 of each, but as you become more comfortable and familiar with gluten free baking, you’ll run across and be able to create blends that better suit your personal tastes (more info is available here

Including links about how to use binders).  To incorporate gluten-free flours with gluten-full, swap out the same 25% as you would whole-grain flours.

The most popular gluten-free flours are made from rice and sorghum and rice is milled as both whole grain and white.  These grains contain enough protein to aide in structure and have mild flavors that don’t detract from the ideal finished product.   For yeasted breads, bean flours are often used due to their high protein contents.  Be forewarned, some people may notice a distinct bean flavor and aroma in raw doughs but it will dissipate after baking.

Using gluten-free flours are a great way to change up flavors and textures.  Amaranth and quinoa add savory grain flavors while buckwheat, corn, millet, and oat can walk the line between both sweet and savory.  Teff, buckwheat, and green pea and black bean flours can change up the color along with incorporating unique flavors.

Almond, hazelnut, and flaxseed meal, and coconut flour are all unique ingredients that require a bit more practice and information.  All can be added as an extra addition and almond and hazelnut meal work well as stand-alone flour in certain applications (think macarons, flourless chocolate cakes, and paleo-centric baking).  Flaxseed meal and coconut flour are a bit tricky.  Flaxseed meal combined with water makes a gel-like substance that is a great substitute for eggs when used as binders and is wonderful to add to any baked good for a fiber boost.  Coconut flour is extremely high in fiber and using it as the main ingredient in an item will call for using unique recipes unlike any traditional bakers have seen before.  Adding a tablespoon or so of coconut flour to your recipe will help with liquid absorption and will add a delicate coconut undertone to the flavor.  Before you go adding any more than that, check out some recipes designed especially for coconut flour.

Bob's Red Mill Flour Primer: gluten free, high protein, low carb, whole grain- we have it all and we'll tell you how to use it. #bobsredmill

Creating a Gluten Free Flour Blend:

  • For an all purpose flour blend use a ratio of 1/3 light flour and 2/3 heavy and/or medium flour.
  • For a pastry flour blend use a ratio of 2/3 light flour and 1/3 heavy and/or medium flour.

Substituting Gluten Free Flours for one another:

  • As a general rule, substitute gluten free flours within the same “weight” group cup for cup.
  • By substituting flours, you may experience a change in flavor and texture.

Heavy Flours

Medium Flours

Light Flours

Gluten free flours are classified based on their protein content. Heavy flours assist in creating the structure of your baked goods, as do medium flours. Light flours aid in binding and moisture retention.

These recommendations should help you set out on your foray into whole grain baking.  As you become more comfortable and as you investigate other resources, more and more ideas and flour blends will come your way.  Some excellent new whole grain baking books have come out in the last few years, some even earing award nominations!  Pick up a bag of whole grain flour that piques your interest and start baking!


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Vegan warm French Green Lentils make a quick and easy weeknight meal. Perfect for meatless mondays and suitable for a gluten free diet.  #bobsredmill

{Meatless Mondays} Warm French Lentils

by Cassidy Stockton in Birdspotter, Meatless Mondays

This is one of those perfect meals that takes minimal effort and can be made quickly on a weeknight. The earthy, slightly spicy flavor of lentils mingle with onions, carrots and garlic for a meal that will warm you on a cold, wet Spring day, of which we have plenty in Oregon. Pair this with warm, crusty bread and a green salad for an easy main dish or use it as a side accompaniment with your favorite protein.

If you haven’t done so recently, be sure to visit our website for $1.00 off coupon good for any product. 

Vegan warm French Green Lentils make a quick and easy weeknight meal. Perfect for meatless mondays and suitable for a gluten free diet.  #bobsredmill

Warm French Lentils

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield: 4 servings

  • 1 cup Bob’s Red Mill Petite French Green Lentils
  • 1 Bay Leaf
  • 2 ½ cups Water
  • ¼ cup + 2 Tbsp Olive Oil, divided
  • 1 cup thinly sliced Onion (about ½ large)
  • 1 cup diced Carrots (about 2)
  • 1 tsp minced Garlic
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp ground Black Pepper

Step 1

Sort and rinse Bob’s Red Mill Petite French Green Lentils.  Combine lentils, bay leaf and water in a pot and bring to a boil.  Reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes.  Remove bay leaf and drain.

Step 2

While lentils are cooking, heat 2 Tbsp oil in a sauté pan over medium heat.  Add onions and carrots and cook, stirring often, until the onions are tender, about 10 minutes.  Add garlic and cook until fragrant, one additional minute.

Step 3

Meanwhile, whisk together vinegar, mustard, salt, pepper and remaining ¼ cup olive oil.

Step 4

Combine lentils and sautéed onions and carrot with dressing.  Serve warm.


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Cassidy Stockton Google: Cassidy Stockton
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