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Posts Tagged ‘Bob’s Red Mill’

NEW Gluten-Free Bob’s Red Mill Muffin Mix

July 28th, 2015 at 11:00 pm by Lisa - Gluten Free Foodie
My twist using Bob's Red Mill NEW Gluten-Free Muffin Mix - Coconut Orange Muffins with Chocolate  Chips.
My twist – Coconut Orange Muffins with Chocolate Chips using the NEW Bob’s Red Mill Gluten-Free Muffin Mix!

 

I am so excited about the NEW Gluten-Free Bob’s Red Mill Muffin Mix! It is so easy to use, just add a few ingredients to the mix – eggs, milk, butter or oil, mix it and bake! Hot fresh muffins from your oven within about 20 minutes. You can also add your favorite combinations to the mix as well. The packaging gives you ideas and instructions to make your favorites such as – Banana Nut, Lemon Blueberry, Chocolate Cherry, Pineapple Coconut and Orange Cranberry.  The bag says that the mix makes approximately 12 regular size muffins.

Well you know me, I love coconut with chocolate and in the morning it just seems perfect to add some extra freshness.  Bright citrus flavor from an orange is the perfect compliment to wake up your tastebuds. I followed the instructions and made just a few additions and modifications to make my muffins non-dairy. I used non-dairy butter and 3/4 cup of lite coconut milk from a can.  I also added 1/4 teaspoon of cinnamon.  I zested and juiced one medium size orange.  The zest was approximately 1 tablespoon and the juice was 1/4 cup.  I also added 1 cup of non-dairy chocolate chips. I followed the directions and folded in all the ingredients.  Please note if you do not want your muffins to be non-dairy just use milk and butter or oil.

gluten free mini orange chocolate chip muffins cooling on rack I made two batches and it turns out that I made 24 Gluten-Free Orange Chocolate Chip Mini Muffins.  The mini muffins are so fun to enjoy and easy to add to your bag for a snack anytime of the day. I also made 18 regular sized muffins with a twist because I added coconut flakes to the batter.  I lightly folded the coconut flakes into the batter to make sure it was all incorporated.  I like to make different sizes of muffins when the ingredients are similar but not exactly the same because I realize that some people do not like coconut. I want everyone to enjoy my muffins so this makes it easier to see the different ingredients and not get mixed up.

Bob's Red Mill GF Muffin Mix

I really love how both of the muffins turned out.  I highly recommend keeping extra bags, yes I said bags as in several, of the NEW Gluten-Free Bob’s Red Mill Muffin Mix in your pantry.  The muffins are light, fluffy and flavorful.  The mix is so versatile that you can change the add-ins seasonally to match whatever craving you and your family desire.  I noted the number of muffins that I made because it seems as though I got a bonus by baking a total of 42 muffins! The totals may vary so experiment and try them out.

I love Bob’s Red Mill new vintage look packaging for their new Gluten-Free mixes.  Look for all of the Gluten Free mixes – Brownie, Chocolate Cake, Chocolate Chip Cookie and Muffin Mix online or at your favorite natural market.  I haven’t tried them all yet but I am sure they are just as delicious as always!

I love, love, love Bob’s Red Mill Gluten-Free Muffin Mix and I know you will love them too!

Salud!

Lisa

I am honored to be a Bob’s Red Mill hero – advocating for Celiac Awareness and better Gluten-Free products – for the past six plus years.  They keep me updated with all of their new Gluten-Free products.  I would like to thank Bob’s Red Mill for sending me a complimentary bag of their New Gluten-Free Muffin Mix.  I was not influenced by this gift.  I have been a big fan of Bob’s Red Mill for many years and plan to continue for many more. 

The post NEW Gluten-Free Bob’s Red Mill Muffin Mix appeared first on Gluten Free Foodies.

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Flavor Flours by Alice Medrich – Review

December 10th, 2014 at 2:19 pm by Lisa - Gluten Free Foodie

flavor-flours-alice-medrich-review

Oh what a lovely surprise! This gorgeous cookbook – Flavor Flours by Alice Medrich is such a gift in so many ways. The cookbook offers stunning detailed insight on using a variety flours as “hero ingredients” for flavor rather than just adding it as substitutions for wheat.  There are over 125 purely decadent recipes that will expand your palate and your mind.  Alice uses whole, ancient grains and nut flours that just happen to be Gluten-Free.

Regardless if you have read one or all of Alice Medrich’s cookbooks you know how brilliant she is with incorporating just a few ingredients that create a masterful mouthful of pure delight.  Medrich started experimenting  with non-wheat flours with her cookbook Pure Desserts and discovered that replacing a portion of the wheat for a new or different, Gluten-Free flour.  Much to her surprise the recipes turned out more flavorful, delicate and decadent.  So in Chewy Gooey Crispy Crunch Melt-In-Your-Mouth Cookies, the ultimate cookie lovers cookbook, she worked on a few more recipes with the new flavor flours and treated them as “hero ingredients” without wheat.

So after years of testing one recipe after another it is time for all of us to celebrate the  flavor and hero ingredients that Medrich calls “Flavor Flours”. I absolutely appreciate the organization and layout of Flavor Flours which includes 8 sections with fine points about each – Rice, Oat, Corn and Cornmeal, Buckwheat, Chestnut, Teff, Sorghum, Nut and Coconut flours.  Each section includes recipes that shine the light on the specific hero ingredient. In addition, the final elements section provides a wealth of knowledge on how to customize or accompany any recipe. This includes tips and tricks for bakers of all experiences.  The range of recipes is all that you dream of and now you will never miss.  Just imagine Chocolate Génoise, Nutmeg Shortbread, Chestnut Jam Tart, Seed Crackers, Boston Cream Pie, Apricot Walnut Rugelach and Maya’s Chocolate Fudge Cake with Milk Chocolate Frosting or Dark Chocolate Soufflés! Plus so many more, did I mention that Flavor Flours cookbook includes 368 pages?! Practically every  page is filled with the most tantalizing photography that make you want to dive into your kitchen, bake and indulge.

A few years ago when I met Alice and had a brief discussion about Gluten-Free flours, I couldn’t help but be giddy to think that Alice Medrich, a James Beard Award winning author, was interested in baking with flours that happen to be Gluten-Free. I love this cookbook so much it will be the center of my coffee table and may never get to rest on a shelf. This cookbook is so perfectly exquisite that it makes a lovely gift for everyone.  I think it is wonderful for any baker to expand their flour horizons and learn about the plethora of flours available to us. This lovely cookbook only needs a big red bow to give as a gift. 

coconut-crisp-cookies

bobs-red-mill-gf coconut-crisps-gift coffee-cookie-time

I dove in and just had to make one of Alice’s famous cookies.  I absolutely love love love coconut and her Crispy Coconut Wafers on page 324 just had to be made as quickly as possible.  Luckily I had my Gluten-Free pantry filled with Bob’s Red Mill Gluten-Free ingredients and my favorite If You Care parchment paper sheets. These crispy cookies are sweet, delicate and incredibly easy to make.  You will have to get the book to get the recipe but I assure you it is a must.  I know I plan on making all of the recipes in Flavor Flours and Coconut Marjolaine, on page 312 will be the belle of the holiday season in my home. 

Salud!

Lisa 

P.S.  I would like to thank Artisan, a division of Workman Publishing for sending me a review copy of Flavor Flours by Alice Medrich.  This by no means influences my opinion of this cookbook.  I have been a big fan of Alice Medrich since I was a little girl watching her on PBS – Baking with Julia Child and my home is filled with her cookbooks. I will forever be an enthusiast of Alice Medrich.

The post Flavor Flours by Alice Medrich – Review appeared first on Gluten Free Foodies.

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Gluten-Free and Dairy-Free Coconut Lime Frozen Yogurt

May 5th, 2014 at 12:35 pm by Lisa - Gluten Free Foodie

The sun has been shinning and all I can think about is making something refreshingly slightly sweet and tart! I am not usually a lime person but for some reason I have been craving Limes and the perfect companion – Coconut!  I decided to make Gluten-Free and Dairy-Free Coconut Lime Frozen Yogurt. I love love love coconut and so for this fun frozen recipe I am using my favorites and newest products from SoDelicious – Culinary Coconut Milk and Unsweetened Vanilla Cultured Coconut Milk.

gf df coconut key lime frozen parfait

Maybe it is all of the talk about the lime shortage but no worries, I have an idea to get your lime craving fix right here. This is so easy, fast, Gluten-Free and Dairy-Free.  Santa Cruz Pure Lime Juice is the perfect Organic juice to create the tart flavor to tantalize and quench your tastebuds on a hot day!  I used all of my favorite ingredients from SoDelicious, Bob’s Red Mill, Enjoy Life Foods and tools from Cuisinart and Weck Jars.  This was a fun and festive unexpected party in my kitchen when some new neighbors stopped by for a chat. 

Ingredients

11 oz So Delicious Lite Culinary Coconut Milk

16 oz So Delicious Unsweetened Vanilla Cultured Coconut Milk 

1 cup Santa Cruz Organic Pure Lime Juice

1/4 cup honey

1 3/4 cup coconut flakes

pinch of sea salt

1 lime zest

1 1/2 cup Bob’s Red Mill almond flour

1 1/2 cup Bob’s Red Mill hazelnut flour

1/4 tsp. cinnamon

Enjoy Life – Dark Chocolate chips or chunks – Gluten-Free, Dairy-Free optional 

Tools

Cuisinart Ice Cream/Yogurt Maker

6 – 8 Weck jars with lids

tall pitcher

mixing bowl

whisk

Silicone spoon or round spatula

so del unsweetened coconut yo lime zest in coconut so delicious coconut culinary cuisinart ice cream yogurt machine santa cruz organic pure lime juice it is done! coconut lime frozen yogurt bob's red mill almond flour frozen yo in jars bob's red mill hazelnut flour weck jars fro yo yay-fro-yo-time topping fro yo

Directions

Mix the coconut milk, cultured milk (yogurt), honey and lime juice in a pitcher. Pour it into your ice cream/frozen yogurt maker.  Turn the machine on and slowly add 1 cup coconut flakes and sea salt.  Add the lime zest.   Allow the maker to mix and freeze the ingredients for approximately 20-30 minutes depending on your machine. (check the owners manual for time because the newer machines are faster). Set a timer so that you will hear when it is ready.

While the frozen yogurt is mixing and freezing, set up your jars to begin assembling.

In a bowl, mix the almond, hazelnut flours with the 3/4 cup of coconut flakes and cinnamon.  Use a whisk to incorporate.

Add a generous layer to the bottom of the jars.  Set the remaining aside to use as topping.

When the timer dings, turn off the machine and carefully remove the top. Use a silicone spoon to scoop out the frozen yogurt.  Add some to each jar.  Create layers with the nut and coconut to make a parfait or just add a generous portion to the top after you fill it with frozen yogurt.  Secure the tops on the jars and *chill in the freezer for 20 minutes before serving to allow the flavors to meld.

*Please note that you can serve the frozen yogurt right away, skipping the extra freeze time,  if you have an impatient crowd, it will have a softer texture.  

Take the jars out of the freezer and allow a few minutes – 2-3 before removing the lids.

Add some dark chocolate, extra coconut and a lime wedge if you are lucky enough to find some!

You can also store extra servings with the lid on in the freezer.  Just as above, allow a few minutes for the jar to warm to room temperature, 3-5 minutes.  Add your toppings – coconut and dark chocolate as desired.

I absolutely love the combination of coconut, lime and dark chocolate! The tart lime with the sweet coconut and the deep bitterness of the chocolate. Oh and then the nuts! Wow! It is a must try if even just one big bite.   Let me know what you think?!

I have a Cuisinart Ice Cream/Yogurt maker and I absolutely love it! It is a few years old but I use it all the time, especially in the summer! I suggest buying an extra freezer bowl to make additional flavors and keep everyone happy.  Nothing better than a full belly of delicious home made frozen Gluten-Free, Dairy-Free yogurt on a hot day!

 I hope you try my recipe for Gluten-Free and Dairy-Free Coconut Lime Frozen Yogurt and enjoy it as much as I do.  I can now say I am a Lime person!  Since I made this recipe I have also used other citrus flavors – fresh squeezed Meyer Lemon, tangerine and blood orange  I just love the citrus with the creaminess of the coconut. Try it! Which is your favorite combination?

Salud!

Lisa

Disclosure Statement – So Delicious sent me their new products used in this recipe.  I was not paid or influenced by the company for their gift. I buy SoDelicious products every week and absolutely love them!   As for the other ingredients and tools used I purchased them and was not paid to use them in my recipe. 

The post Gluten-Free and Dairy-Free Coconut Lime Frozen Yogurt appeared first on Gluten Free Foodies.

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Easy Gluten-Free Pie Crust!

November 22nd, 2013 at 11:04 am by Lisa - Gluten Free Foodie

Wow! I am loving all the new products this year!  My friends at Bob’s Red Mill have created a wonderfully delicious and easy Gluten-Free Pie Crust mix.  Since it is “Gluten-Free Pie Season” (ok … everyday is Gluten-Free Pie day to me) let’s get to it!

bob's red mill gluten-free pie crust mix

The great thing about this mix is that you just need a few simple ingredients – butter, shortening and ice cold water.  If you can’t do dairy then you can replace the butter and use a total of 20 tablespoons of shortening.  I use coconut palm plant shortening.  Read the easy directions on the bag or on the Bob’s Red Mill site to see fun pie filling recipes. Go to the  -                      Easy as Gluten-Free Pie page.

One of the many things I love about this Gluten-Free Pie Crust Mix is that one bag, approximately $4.39 sold online and in stores, makes enough for 2 – 9 inch pie crusts.  It is up to you if you want to make a pie with 2 layers or 2 pies! Great deal! 

As I mentioned earlier, my sweet friends at Bob’s Red Mill sent me some sample bags of their new Gluten-Free pie crust mix.  This by no means has influenced my decision to write about their new mix.  I have been a fan of Bob’s Red Mill products for years and would be writing about this new product because I truly love the flavor and ease to make it.

So I made 2 pies –  one that was dairy-free and one with butter.  I really like them both and don’t really notice a difference between them.  I used all palm shortening to make the           dairy-free crust.

gluten and dairy free chocolate peppermint pie

***I added 1 Tb of Pernigotti cocoa powder and one less tablespoon of butter or shortening to the mix to make a chocolate crust.  Good low processed Cocoa powder naturally has a fat content of 20-22%.  Taking away one less tablespoon of butter or shortening is replaced with the cocoa powders naturally good fat and it will even out the fat ratio.

So I made my

 Double Chocolate Peppermint Cream Pie – Gluten-Free and Dairy-Free

3 cups SoDelicious Mint Chocolate Non-Dairy Coconut Milk

1/4 cup SoDelicious Dairy-Free Lite Culinary Milk 

1/3 cup corn starch

4 egg yolks

1 1/2 tsp Gluten-Free Nielsen-Massey vanilla

4 tsp Nielsen-Massey peppermint extract

pinch of sea salt

1 1/2 cup Enjoy Life Gluten-Free Chocolate chips, chunks or morsels  - Non-Dairy

Topping

***1/2 cup chopped TruSweets Natural Non-GMO, Gluten-Free candy canes

Add everything except the chocolate to a large sauce pan and mix using a whisk.  Heat on medium-high and continue to whisk until the mixture begins to bubble or slight boil.

Reduce the heat to low and add the chocolate.  Stir with a silicone or wooden spoon while the chocolate slowly melts.

Once the chocolate has fully melted, begin to raise the heat to medium. Use a whisk for 3-5 minutes to add air and thicken the mixture to a pudding consistency.

Turn off heat and place the sauce pan on a cooling rack. Stir occasionally while cooling to incorporate any slight skin that might form.  Let the mixture cool at least 20 minutes.  Pour it into a glass or ceramic container with a tight sealing lid.  Put it into the refrigerator for 30-60 minutes to continue to cool.

Remove from fridge and pour it into the chocolate pie crust. Cover with foil or pie dish lid and place it back into the refrigerator for at least 8 – 10 hours.

This is the perfect pie to make a day ahead of serving time. Actually it will chill and hold up for at least 2 days but that is without telling anyone it is in your fridge, wink wink.  

***Just before serving top with crushed up peppermint candy pieces.  

I had so much fun making my Double Chocolate Peppermint Cream Pie – Gluten-Free and Dairy-Free. I truly loved using Bob’s Red Mill new mix because it really is an easy Gluten-Free Pie crust! I used all of my favorite Gluten-Free products and feel like all of my friends were with me. I hope you enjoy my new holiday favorite, from my Gluten-Free kitchen to yours.  

Salud!

Lisa

P.S. Bob’s Red Mill is having a “Easy As Pie” Pin to Win sweepstakes! Enter now and you could win all sorts of goodies from Bob’s Red Mill.

The post Easy Gluten-Free Pie Crust! appeared first on Gluten Free Foodies.

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Bob Moore’s 81st Birthday is a Gift to the Employees

February 17th, 2010 at 9:41 am by Lisa - Gluten Free Foodie


What a great birthday celebration at Bob's Red Mill!
Bob Moore turns 81 and the 209 employees get the company.

You can read the full story from the Oregon Live.com (click on this link)
Founder Bob's Red Mill Natural Foods Transfers Business to Employees


Bob's Red Mill Gluten Free products offers a variety of flours and baking aids from Amaranth to Xanthan Gum - from their dedicated Gluten Free facility. Their staff is educated on their high quality control standards which include segregating their ingredients and thoroughly cleaning the equipment between production runs. In an effort to better serve allergen sensitive people the facility is also Dairy and Casein Free as well.
The Gluten Free symbol also assures that the batches are tested before and

I really enjoy using Bob's Red Mill Gluten Free products. I trust their high-quality standards and know that I have a good Gluten Free product to bake every time I go into my kitchen. I also appreciate the variety of products that they have to offer and know that I can buy directly from them if my local stores do not carry the special baking aid I am look for.

The cupcake pictured above is Bob's Red Mill Gluten Free Vanilla Cake Mix. I made the Mocha Frosting ... it was delicious!

Congratulations to Bob, his wife Charlee and the employees!


Lisa
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About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at glutenfreefoodies@gmail.com Original blog - GlutenFreeFoodies.co After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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