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

About The Author
Stephanie Wise Google: Stephanie Wise
Share this article:
Red Lentil Dal F

{Meatless Mondays} Red Lentil 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 traditional dal made using our red lentils. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for a cold night. Dishes of this sort are typically eaten with flatbread 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.

Red Lentil Dal | Bob's Red Mill  meatless mondays gluten free vegan

Red Lentil Dal

Prep Time:  20 minutes | Cook Time:  40 minutes |Yield: 4 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • ¼ cup minced Jalapeno (about 1)
  • 1 Tbsp thinly sliced Garlic (about 1 – 2 cloves)
  • 2 tsp minced Ginger (about ½-inch)
  • 1 cup Bob’s Red Mill Red Lentils, sorted and rinsed
  • 2 cups Water
  • 15 oz canned Diced Tomatoes in Juice
  • 1 tsp Salt
  • 1 Tbsp Olive Oil
  • ½ tsp whole Cumin Seeds
  • ½ tsp whole Mustard Seeds
  • ½ tsp ground Turmeric
  • ½ tsp Paprika

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion and sauté until soft, about 5 minutes.  Add jalapeno, garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils, water, canned tomatoes with juice and salt.  Bring mixture to a boil then reduce heat and simmer until soft, 30 – 40 minutes.

Step 3

When lentils are soft and have begun to breakdown, mash with a potato masher to create a thick and creamy texture.  Keep lentils warm.

Step 4

In a small sauté pan, heat olive oil over medium-high heat.  When hot, add cumin seeds and mustard seeds and cook, stirring constantly, for 15 seconds.  Add ground turmeric and paprika and continue to cook, stirring, for 30 seconds.  Carefully add oil and spices to the lentils and stir to combine.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Pastry Flour

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

What is pastry flour? Pastry flour is a low-protein flour designed for baking when baking powder or baking soda is the leavening agent. It bakes delicate pastries, chewy cookies and is an excellent solution for pie crusts. We recommend our Whole Wheat Pastry Flour for bakers who want to use whole grains, but need a lighter touch. Full-force whole wheat flour is great for breads, but a little heavy for cookies and muffins. Our whole wheat pastry flour is milled from soft white wheat, which has less protein (aka gluten) than our whole wheat flour ground from hard red wheat. We offer whole wheat pastry flourorganic whole wheat pastry flour and unbleached fine pastry flour for all of your pastry baking needs.

How is it different from all purpose flour and cake flour? Pastry flour, whether whole wheat or unbleached white, has less protein than all purpose flour and more than cake flour. It’s a happy place in between.

Why would you use this instead of all purpose flour or cake flour? I am starting to sound like a broken record, but you choose this flour because you can. Because baking is an act of love and, just as you would choose your words carefully in a love letter, you choose your ingredients carefully when baking something from your heart. It sounds cheesy, and maybe it is a little, but when I bake, I bake with the intention of creating something special for my loved ones. I can’t think of the last time that I baked just to get the job done.

When you want to make a perfect blueberry muffin, pumpkin quick bread or chewy chocolate chip cookie, pastry flour is a good choice. Just between us, I would venture to say that unbleached pastry flour and cake flour are pretty interchangeable. You probably don’t need both on hand. Whole wheat pastry flour, though, is a kitchen essential when you want to use whole grains in your baking. Whole wheat pastry flour is a far cry from regular whole wheat flour. It is not nearly as heavy as regular whole wheat flour and has a lighter flavor. It’s wonderful when used half and half with white flour. I guarantee that no one will know your chocolate chip cookies have whole grains if you use half whole wheat pastry flour and half white. I know, I’ve done it. Do not, however, be fooled into thinking you can use pastry flour for bread baking. You’ll be sadly disappointed.

What is it? Wednesday: Pastry Flour

Why does protein (gluten) matter? The protein in wheat flour (aka gluten) gives baked goods structure and elasticity. For chewy breads and pizza crusts, you want to use a higher protein flour. For pastries and delicate baked goods, you want less protein.

Gluten is sticky and stretchy (think of a balloon). When leavening reacts and produces gasses in your baked good, gluten creates pockets that expand around these gasses, causing your baked good to rise. More gluten and high-power leavening (yeast) will make beautiful artisan breads with lovely air pockets. Less gluten and tamer leavening (baking soda, baking powder), make smaller bubbles and smaller air pockets. When you’re striving to create a decadent coffee cake, you want a small crumb and a moist loaf.

Is pastry flour gluten free? Nope.

Is Bob’s Red Mill pastry flour organic? We offer one organic option- Organic Whole Wheat Pastry Flour. Otherwise, our regular whole wheat pastry flour and unbleached fine pastry flour are not organic.

Is Bob’s Red Mill pastry flour enriched? Yes, our Unbleached Fine Pastry Flour is enriched to government standards with  niacin, iron, thiamine, folic acid and riboflavin. Our whole wheat varieties are not enriched, as they contain all of the healthful vitamins and minerals just as nature intended.

Is Bob’s Red Mill pastry flour whole grain? Our whole wheat varieties are made with whole grain soft white wheat, nothing added, nothing removed. Our unbleached fine pastry flour is not whole grain.

Is there a substitute for pastry flour? Not really, but if you are in a pinch, all purpose flour and cake flour are close replacements for white pastry flour. For whole grain baking, a combination of regular whole wheat flour and all purpose flour will work, but baked goods will be more dense. Luckily, whole wheat pastry flour is a very popular item and available at many retail stores.

What is it? Wednesday: Pastry Flour

Some of our favorite recipes using whole wheat pastry flour: 

View even more here

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Gluten Free, Vegan Mung Bean Hummus perfect for Meatless Mondays

{Meatless Mondays} Mung Bean Hummus

by Cassidy Stockton in Meatless Mondays, Recipes

I guess you could say we’ve been on a kick lately, a mung bean kick. These tiny beans are incredibly versatile and nutritious. These green gems are an excellent source of protein, fiber and iron. We love using them in place of garbanzo beans for this hummus. This dish has a slightly different flavor and texture than traditional hummus, but still pairs well with fresh pita bread and veggies. You can even use it as a sandwich spread for a nice break from the ordinary. Personally, I’m saving this one for the onslaught of holiday parties coming down the line. This is so quick to whip up (after you cook the beans, of course) and gives you a great talking point at parties. How cool will you be when you tell your adoring fans that this is fresh mung bean hummus, not that ordinary, store-bought kind?

Gluten Free, Vegan Mung Bean Hummus perfect for Meatless Mondays

Mung Bean Hummus

Prep Time:  15 minutes | Cook Time:  30 minutes | Yield: 8 servings (about 2 cups)

  • ½ cup Bob’s Red Mill Mung Beans, sorted and rinsed
  • 2 cups Water
  • ½ cup Tahini
  • 1 Tbsp Lemon Juice
  • ½ tsp minced Garlic (about 1 clove)
  • ½ tsp Salt

Step 1

Combine Bob’s Red Mill Mung Beans and water in a small pot.  Cover and bring to a boil; reduce heat and simmer until beans are very soft, about 30 minutes.  Drain, reserving cooking liquid.

Step 2

In a food processor, combine cooked mung beans with remaining ingredients and puree until smooth.  Adjust consistency with reserved cooking liquid.

Step 3

Serve with warm pitas, chips, or fresh vegetables.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Blueberry-Buttermilk Swirl Muffins Beauty A131110 Silvana's Kitchen 2014

Blueberry Swirl Muffins {Silvana’s Kitchen Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

We are big fans of Silvana’s Kitchen around here, so we were delighted when she told us about her new book, Silvana’s Gluten-Free and Dairy-Free Kitchen. Silvana and food go way, way back to her days as the founding editor of Every Day with Rachel Ray Magazine and time spent in the Food & Wine test kitchen. When her son, Isaiah was diagnosed with an intolerance to both gluten and dairy, Silvana put her food skills to good use and has developed recipe upon recipe that can easily fool the harshest critics. Now you can make those recipes in your own kitchen and take all of the glory for yourself. It’s hard to argue with a book that promises bagels, English muffins and puffy breadsticks. I admit to getting really excited about the Fake-Out Takeout recipes that include Baked Honey Barbecue Popcorn Chicken and Pretzel-Crusted Mini Crab Cakes with Dijon Dipping Sauce. This book is full of classics like these blueberry muffins and more exotic dishes like Moo Shu Vegetables with Sesame Pancakes. Most recipes are accompanied by beautiful photos and all are broken down into easy-to-follow steps.

Silvana has generously offered a copy of this book for one lucky winner and we’ll pair the book with the ingredients needed to make her gluten free all purpose flour referenced below (white rice flour, tapioca flour, potato starch and xanthan gum). To enter, simply follow the prompts below. We’ll select one lucky winner at random from all who enter by 11:59 pm on 11/6/14. If you just can’t wait or want to give this gorgeous book as a gift, head over to Amazon and grab a copy for $18.00.

Blueberry Swirl Muffins from Silvana's Kitchen, gluten free, dairy free

Blueberry Swirl Muffins

Makes: 12 muffins • Prep Time: 20 minutes Cook Time: 25 minutes

  • 1¼ cups plus 1 teaspoon Sugar
  • Finely grated zest of 1 Lemon
  • 2 cups fresh Blueberries, divided
  • 2¼ cups Silvana’s Gluten-Free All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 large Eggs, at room temperature
  • ½ cup Canola Oil
  • 1 cup Homemade Cashew or Almond Milk or store-bought
  • 2 teaspoons pure Vanilla Extract
  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425 ̊F with a rack in the 
middle. Spray a 12-cup muffin pan with cooking 
spray.
  3. In a small saucepan over medium heat, bring 
1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two- thirds full. Spoon about 1 teaspoon of the blue- berry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. 
(The muffins can be frozen in an airtight container for up to 1 month.)
About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
BRM Oatmeal Group Header

Top it Off for National Oatmeal Day

by Cassidy Stockton in Recipes

Everyone knows oatmeal is good for you. We’ve touted its health benefits here and here. We’ve walked through all of the different types and how to make the perfect bowl of steel cut oats. We’ve shared loads of recipes, but today we’re celebrating National Oatmeal Day! We often hear that folks don’t like oatmeal. Well, sure, a gloopy mess of oats is rather unappealing. That’s why we want to remind you that we offer many different types of oats- each one with a unique texture sure that is sure to hit the spot.

20 Ways to Top Your Oatmeal

Take your oatmeal of choice and pick one of these toppings, or try them all, and treat yourself to a delicious breakfast. Some of these toppings might seem absurd and some seem downright unhealthy. Take a step back and open your mind. Forget what you know about oatmeal and think about oats as a canvas for all types of flavors. And remember, we don’t suggest eating The Ice Cream Social every day, but once in a while. A little indulgence is good, after all, you are still eating a bowl of oatmeal.

Check out all of the recipes here and download a handy calendar to keep on the fridge for when you need a little extra inspiration. 

20 Ways to Top Your Oatmeal

The Jet Setter: You’ll be ready to take on any day by topping your oats with a shot of espresso, chocolate covered espresso beans and whipped cream, but you’ll probably want to skip this one for the kiddos.

Peaches and Cream: Turn your oats into a Southern favorite with sliced fresh peaches, heavy cream and toasted pecans.

The Gilgamesh: Take a culinary journey by topping your favorite bowl of oatmeal with pistachios, chopped dates, a drizzle of honey, milk and a dash of cardamom (or cinnamon).

The Alaskan: Try smoked salmon, cream cheese, capers, and fine red onion for a delightful breakfast.

20 Ways to Top Your Oatmeal

Romancing the Bowl: Top your oatmeal with a tablespoon of Nutella® brand hazelnut spread, add some halved strawberries and a dollop of whipped cream to be ultra-decadent.

The Old School: Top your oats with brown sugar, a pat of butter and a sprinkle of salt.

The Truck Stop: You don’t have to be a trucker to eat like one. Top your favorite oatmeal with a fried egg, ham or sausage, shredded cheddar cheese and hot sauce (we like Sriracha).

The Ice Cream Social: For a decadent breakfast (or dessert), add a small scoop of vanilla frozen yogurt, chocolate syrup, whipped cream, chopped peanuts and a maraschino cherry (of course).

20 Ways to Top Your Oatmeal

The Elvis: To your favorite oatmeal, add a tablespoon of Peanut Butter, 1/2 of a sliced banana and two crispy strips of bacon.

The Camper: Smores aren’t reserved for a campfire anymore. Top your hot oats with crumbled graham crackers, chocolate chips and marshmallows.

The Power Lift: Power up for your day with 5 egg whites, steamed spinach and toasted hemp seed

The Texan: Make your oats with a Texan-flair by adding crumbled chorizo, black beans, shredded cheese, salsa, sour cream, a drizzle of BBQ Sauce and top it off with a fried egg.

20 Ways to Top Your Oatmeal

Carrot Cake:  Make your oatmeal reminiscent of carrot cake with shredded carrots, walnuts, raisins and brown sugar.  Top with a scoop of cream cheese frosting, if you have it for a true carrot cake experience.

Doctor’s Orders: Oatmeal topped with blueberries, a big dollop of gut-lovin’ non-fat Greek yogurt, and two tablespoons of ground flaxseed.

Get Your Goat: Goat cheese, sliced pear, walnuts and honey are a decadent and decidedly healthy addition to your favorite oatmeal.

The Crunchy Granola: Start your day off right by topping your oatmeal with chia seed, goji berries and a drizzle of agave nectar.

20 Ways to Top Your Oatmeal

The Hang Loose: Turn your bowl of oats tropical by adding coconut flakes, pineapple chunks and chopped macadamia nuts.

Oat Couture: Make breakfast classy by adding dried cherries, crème fraiche and abalsamic reduction to your favorite bowl of oats.

Thai-Me-Up Oats:  All the flavors you love from Thai food come together for a sweet and spicy breakfast- sprinkle red pepper flakes over a dollop of peanut butter and a healthy helping of shredded coconut.

Oats-Over-Parma: Take a trip to Italy with prosciutto, Parmesan and sun dried tomatoes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Gluten Free and Vegan Mung Bean and Spinach Stew | Bob's Red Mill

{Meatless Mondays} Mongo Beans with Spinach

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This soup is simple and oh-so-delicious. From the moment I tasted it in our test kitchen, I knew, this one was a keeper and one that I would make again and again this fall. Featuring mung beans, coconut milk and silky spinach, this soup is inspired by a traditional Filipino mung bean stew made with coconut milk and greens. While mung beans may be most commonly known for their ability to sprout, these green little gems are incredibly versatile and delicious. If you can’t find them locally, I’ve had success making this recipe with Red Lentils. The texture is different, but the flavors are still wonderfully warming and cheering, something we need more of around these soggy Oregon parts. I like this soup served with some crusty bread, but it really doesn’t need anything extra to be a filling, nutritious meal.

Mung Bean and Spinach Stew 2

Mongo Beans with Spinach

Prep Time:  20 minutes | Cook Time:  30 – 40 minutes | Yield: 8 servings

  • 1 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 tsp minced Garlic (about 2 cloves)
  • 1 Tbsp grated Ginger (about 2-inches)
  • 2 cups Bob’s Red Mill Mung Beans, sorted and rinsed
  • 6 cups Vegetable Broth
  • 13.5 oz can Coconut Milk
  • 2 tsp Salt
  • 5 oz fresh Baby Spinach (about 5 cups)

Step 1

Heat oil in a soup pot over medium-high heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Mung Beans and vegetable broth.  Cover, bring to a boil, reduce heat and simmer until beans are tender, about 30 minutes.

Step 3

Once beans are soft, stir in coconut milk and salt.

Step 4

Add fresh spinach a handful at a time, stirring in each handful until it is soft before adding the next batch.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
oatrageous-book-coverF

Chickpea Veggie Soup {OATrageous Oatmeals Giveaway}

by Cassidy Stockton in Gluten Free, Recipes

What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.

OATrageous Oats by Kathy Hester

Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.

Chickpea Veggie Soup from OATrageous Oatmeals| Bob's Red Mill gluten-free, vegan

Chickpea Veggie Soup

by Kathy Hester from OATrageous Oatmeals

gluten-free, soy-free, oil-free option*

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!

Makes 8 servings

  • 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
  • 1/4 cup (50 g) minced Onion
  • 3 cloves Garlic, minced
  • 1-1/2 cups (270 g) diced Sweet Potato
  • 1 cup (110 g) chopped Carrots
  • 1 can (15 oz [425 g]) Chickpeas
  • 6 cups (1420 ml) Water
  • 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
  • 4 tablespoons (24 g) Nutritional Yeast, divided
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon ground Rosemary
  • 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
  • Salt and Pepper, to taste

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
SuperSeedsCover F

Hemp Seed Hummus {Super Seeds Giveaway}

by Cassidy Stockton in Contests, Recipes

Super Seeds by Kim Lutz is a small, but mighty book. With over 75 recipe using chia, flax, hemp, quinoa and amaranth, this book will inspire you with new ways to try these powerful seeds. All of the recipes are simple, which is not to say boring. They are short and approachable recipes that will expand your horizons. From basics on how to prepare the seeds to enticing recipes like Blueberry Quinoa Salad, Pesto Veggie Burgers, Pineapple Fried Quinoa and Lemon Amaranth Muffins, there is something to get you started and something to move you forward in your exploration. Lutz also provides information on what makes these seeds super and how to grind them into flour and incorporate the flours into your baked goods. We think it’s a pretty neat little book.

You can buy a copy from Barnes and Noble for $14.95 or enter to win a copy below. We are giving away a single copy of the book along with a package of our quinoa, hemp seeds, amaranth, chia seeds and flaxseeds. Simply follow the prompts below to enter and we’ll pick one lucky winner at random from all who enter by 11:59 pm  on 10/23/14.

Hemp Seed Hummus from Super Seeds by Kim Lutz | Bob's Red Mill

Hemp Seed Hummus

Makes 1 ½ cups

Hemp seeds do double duty in this recipe.

First, they take the place of the traditional ingredient in hummus, tahini (some people are allergic to sesame seeds). Second, they bring crucial phytonutrients, including zinc and magnesium, to this tasty, satisfyingly textured dip. It makes a great snack, served with crudités such as baby carrots, cucumber slices, celery sticks, and strips of crunchy bell peppers. In addition to making superb sandwiches, hummus is also a salad’s best friend. Try adding a healthy dollop on top of your green salad and you will have a flavorful, filling meal.

  • 1 ¾ cups cooked Garbanzo Beans (or one 15-ounce can, drained and rinsed)
  • 2 tablespoons Hemp Seeds
  • 2 tablespoons Lemon Juice
  • ¼ teaspoon ground Cumin
  • ½ teaspoon Salt
  • 3 tablespoons Olive Oil
  • 1 clove Garlic, minced
  • 2 tablespoons Water

Blend all ingredients together in a food processor or blender until smooth.

Reprinted with permission from Super Seeds © 2014 by Kim Lutz, Sterling Publishing Co.  Photography by Bill Milne

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Fig Einsteins | Bob's Red Mill

Fig Einsteins {Gluten-Free Family Favorites Giveaway}

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Kelli and Peter Bronski, authors of Artisanal Gluten-Free Cooking and No Gluten, No Problem, bring you their newest book, Gluten-Free Family Favorites. With 75 recipes for feeding the whole family well on a gluten free diet, this book is a wonderful addition to a gluten free household—especially one that is overrun with tiny humans.These recipes run the gamut from breakfast basics to classy desserts, with everything in between. As a mom of a busy toddler, I was delighted to see recipes for snacks like these Fig Einsteins and Fruit Strips. Parents of gluten free kids who know how hard it is to replicate some of these treats will appreciate the step-by-step directions and clearly spelled out ingredients.

Gluten Free Family Favorites
The Experiment,
the publishers of this lovely book, have graciously offered a copy for one lucky winner. We will pair this book with all of the ingredients needed to make Kelli and Peter’s Artisan Gluten-Free Flour Blend (recipe below).  To enter, simply follow the prompts in the app at the bottom of the page. We will randomly select a winner from all who enter by 11:50 pm on 10/19/14. Head over to No Gluten, No Problem for even more amazing recipes and snag your own copy of this book here.

Fig Einsteins | Bob's Red Mill

Fig Einsteins

Makes 36 cookies  

You’ve heard of the Fig Newton, Nabisco’s classic treat—a flattened roll, with a fig paste filling contained inside a pastry that’s somewhere between a cake and a cookie. Now meet our Fig Einstein, the Newton’s gluten-free, made-from-scratch-at-home twin. Same great flavors and textures, minus the gluten.

Fig Filling

  • 1 cup (160 g) chopped, stemmed dried Figs
  • 1 cup (240 ml) Orange Juice
  • 2 tablespoons Honey
  • Zest of 1 Lemon

Dough

  • 1½ cups plus 2 tablespoons (204 g) Artisan GF Flour Blend (recipe below)
  • 1 teaspoon Xanthan Gum
  • ¼ cup (54 g) Sugar
  • ½ teaspoon GF Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 6 tablespoons (¾ stick, 84 g) Butter
  • 2 Eggs
  • 1 teaspoon GF Pure Vanilla Extract
  1. To make the filling, combine all ingredients in a saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, until the liquid is absorbed and the mixture is thick, about 30 minutes. With either an immersion blender or conventional blender, puree the filling until fairly smooth. Refrigerate until cool.
  2. To make the dough, combine the flour, xanthan gum, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to combine. Cut the butter into chunks and work it into the flour mixture with a pastry cutter or your hands until the mixture resembles sand. In a separate bowl, whisk together the eggs and vanilla. Add to the flour mixture and mix until dough forms.
  3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  4. Roll the dough out between two pieces of plastic wrap to form a rectangle about 18 x 10 inches (45 x 25 cm). Remove the top piece of plastic wrap and set aside. Use a pizza cutter or knife to cut the dough into 9 equal rectangles. (Make two evenly spaced vertical cuts and two evenly spaced horizontal cuts. You’ll end up with rectangles about 6 x 3 inches/15 x 8 cm.)
  5. Keeping the dough on the bottom piece of plastic wrap, slide onto another baking sheet and place in the refrigerator until the filling has finished cooling, about 10 minutes.
  6. Remove the dough and fig filling from the refrigerator. Move one rectangle of dough to the reserved piece of plastic wrap and spread 1½ tablespoons of filling in a roughly 1-inch (2.5 cm) strip lengthwise down the center. Use the edge of the plastic wrap to lift one long side of the dough and fold over so the edge runs down the middle. Repeat with the other long side to create a tube. Press to slightly flatten. Place the tube seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
  7. Bake for 10 to 12 minutes, until slightly golden Cut each roll crosswise into 4 pieces while still hot, and immediately place in a container with a lid, ideally in a single layer (or in multiple layers separated by sheets of parchment paper). This allows the Fig Einsteins to steam while cooling, resulting in the soft, cake-like texture of the rolls.

High-altitude adjustment: Increase the flour to 1¾ cups.

Artisan Gluten-Free Flour Blend

1 cup of Artisan GF Flour Blend weighs 125 g.

Single batch: Makes about 3 cups 

Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

Recipe from Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

 

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: