Discover Bob's Red Mil...

Have you heard about Bob's Red Mill Products?

 Bob's Red Mill Natural Foods produces more than 400 products, including a full line of certified gluten free products and an extensive line of certified organic products.

With a wide variety of whole grain products, from flours and hot cereals to baking mixes and grains, Bob’s Red Mill has “whole grain foods for every meal of the day.” 

Bob’s Red Mill is the nation’s leader in stone milling and offers the widest diversity of whole grains found anywhere. 

 Bob didn't start his company until after he and his wife retired and moved to Oregon.

I am lucky enough to live within a 20 minute drive to the store and mill!

The store has an onsite bakery and restaurant...(that's me at the center table)

...and many of the products are available in the bulk section (much cheaper that way!)

You can visit them too...just go to their BLOG and WEBSITE!

Much of their product line can be found at your local grocer too!

Discover all the healthful grains you can use to be creative and enhance your diet!

 2 cups Bob's Red Mill Gluten-free All-purpose flour
3/4 c. raw or organic butter, chilled
2/3 c. raw or organic sugar
1 cage-free, organic egg yolk
1/2 tsp. gluten-free vanilla extract

Filling
1/2 c. raw or organic butter, room temperature
2 c. organic confectioners' sugar (I like Rapunzel)
Strawberry jam (you can use any flavor you like)

*Combine flour and butter until it is all crumbly. Add sugar, vanilla and egg yolk and mix until dough forms. Shape into a ball and refrigerate 30 minutes- 1 hr. Preheat oven to 350 degrees. Split dough in half. Roll out dough onto a lightly gluten-free floured surface. Cut into an even number of circles. Cut out a small shape in the middle of half of them. (Save the cutouts, they make great little cookie bites.) Bake 12-15 minutes then let cool on a wire rack. Cream butter and confectioners' sugar to make cream. Spread onto cooled cookies. Add a tsp. or so of jam then top with cutout cookie. Yummy!!!

Very Berry Chocolate Chip Yogurt Cookies

(adapted from Bob’s Red Mill Baking Book)

makes approximately 3 dozen cookies

• 1 & 1/2 cups Bob's whole wheat pastry flour
• 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 & 1/4 teaspoons ground cinnamon
• 1 & 1/2 cups brown sugar, packed
• 1 & 1/4 cups old-fashioned oats
• 1 cup dried, mixed fruit (I used Welch’s Berry Medley)
• 2 cups semi-sweet chocolate baking chips
• 2 cups plus 1 tablespoon plain, low-fat yogurt (do not substitute with fat-free yogurt)
• 1/4 cup canola oil

Preheat oven to 350 degrees F for baking. Spray baking sheets with non-stick cooking spray or line with parchment paper to prevent sticking.
In a large bowl, sift together the flours, baking powder and cinnamon. Whisk in brown sugar and oats; stir in dried fruit and baking chips. In a separate bowl, beat the yogurt and oil until combined; add to the flour mixture to form a dough. Drop by even spoonfuls onto prepared baking sheets. Bake for approximately 17 minutes, or until cookies are firm. Do not over bake and do not judge doneness by color as these cookies are naturally darker in appearance. Let rest for a few minutes, then transfer to a wire rack to cool.
Feel free to add chopped walnuts or pecans to this recipe if desired.

...or try their pizza crust (they have gluten free too)...

 Have Fun...