Saturday, 21 February 2015

Bob's Red Mill Everyday Gluten-Free Cookbook

Bob's Red Mill 
Everyday Gluten-Free Cookbook 
281 Delicious Whole-Grain Recipes
by Camilla Saulsbury
Paperback, 320 pages

Celiac disease, gluten allergies and intolerances are a growing concern in North America, as well as the "wheat belly" phenomenon that many people suffer. Giving up wheat is one thing, avoiding gluten is a whole other ballgame. 

Gluten is found in thousands of everyday grocery items that one would not expect to find it. It is used as a thickener and stabilizer and can even be found in some meats and popsicles! 

Bob's Red Mill Everyday Gluten-Free Cookbook teaches you how to find hidden gluten in your foods, as well as stock a gluten-free pantry. 

They then introduce you to a vast array of ancient grains that are healthy, wholesome, gluten-free and delicious. You will learn the health benefits of each and a variety of ways of preparing  them. 

Finally, the book offers a multitude of simple, healthy dishes with fresh produce and whole grains - designed to get you on the right track to good health.

Chapters include:
Go with the Grain
Gluten-Free Grains Primer
The Everyday Gluten-Free Pantry
Measuring Ingredients

Soups, Stews and Chilis
Salads and Sides
Meatless Main Dishes
Seafood, poultry and Meat Main Dishes
Breads, Muffins and Snacks

 Chorizo Kale and Teff Soup, page 118
The first few spoonfuls of this meaty soup, 
enriched with potatoes, teff and kale, 
will have you dreaming of the warm sunshine of Spain and Portugal.
Makes 8 servings

1 tbsp    olive oil    15 mL
12 oz    GF cured chorizo or other smoked    375 g
    sausage, diced
2 cups    chopped onions    500 mL
4    cloves garlic, minced    4
6 cups    chopped kale (tough stems and    1.5 L
    center ribs removed)
3 cups    diced peeled potatoes    750 mL
1⁄3 cup    teff    75 mL
8 cups    ready-to-use GF vegetable or    2 L
    chicken broth
1    can (28 oz/796 mL) crushed tomatoes    1
    Fine sea salt and freshly ground
    black pepper

1.    In a large pot, heat oil over medium-high heat. Add chorizo and cook, stirring, for 3 to 4 minutes or until browned. Using a slotted spoon, transfer chorizo to a plate lined with paper towels.

2.    Add onions to the pot and cook, stirring, for 6 to 8 minutes or until softened. Add garlic and kale; cook, stirring, for 1 minute.

3.    Stir in potatoes, teff and broth; bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 15 to 20 minutes or until potatoes and teff are very tender. Use a wooden spoon to coarsely break up about half of the potatoes.

4.    Return chorizo to the pot and stir in tomatoes; simmer, uncovered, stirring occasionally, for 5 to 10 minutes or until soup is slightly thickened. Season to taste with salt and pepper.

Storage Tip
Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © Reprinted with publisher permission.

Beets, Grains and Greens Hash, page 47
Who says hash needs potatoes? 
No one who eats this dish will. 
The fresh spinach and nutty grains balance the earthy sweetness of the beets.
Makes 2 servings

2    slices bacon, chopped    2
1 cup    chopped onion    250 mL
11⁄2 cups    hot cooked certified GF whole grains    375 mL
1    can (15 oz/425 mL) whole beets,     1
    drained and diced
1⁄2 cup    ready-to-use GF vegetable or     125 mL
    chicken broth
6 cups    packed baby spinach leaves    1.5 L
2    large eggs, poached (see tip, at left)    2

1.    In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 tsp (5 mL) fat from skillet.

2.    Add onion to the skillet and cook, stirring, for 5 to 6 minutes or until softened. Add grains, beets and broth; reduce heat to medium and cook, stirring up bottom crust two to three times, for 10 to 12 minutes or until warmed through and browned. Add spinach on top, cover and cook for 1 minute, until wilted. Stir spinach into hash.

3.    Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.

For the grains, try amaranth, millet, quinoa, rice or sorghum. Information on cooking these grains can be found on pages 8–17.
You can replace the canned beets with 11⁄2 cups (375 mL) freshly cooked (steamed, boiled or roasted) diced beets.

To poach the eggs, pour enough water into a medium skillet to reach a depth of 11⁄2 inches (4 cm). Add 1⁄2 tsp (2 mL) fine sea salt and bring to a simmer over medium heat. Crack each egg into a separate custard cup. Gently slide one egg at a time into the simmering water and simmer for 2 to 3 minutes or until egg whites are set (the yolks will be only partially cooked); cook longer for more firmly set yolks. Using a slotted spoon, carefully transfer eggs to hash.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © Reprinted with publisher permission.

Ancient Grain Chocolate Chip Cookies, page 290
Chocolate chip cookies are iconic treats,
and this ancient grain interpretation has just the right balance of flavor,
texture and sweetness.
Makes 30 cookies

•    Large baking sheets, lined with parchment paper
1 cup    millet flour    250 mL
1 cup    certified GF large-flake (old-fashioned)     250 mL
    rolled oats
1⁄4 cup    tapioca starch    60 mL
3 tbsp    chia seeds, ground (see tip, at left)    45 mL
1⁄2 tsp    GF baking powder    2 mL
1⁄4 tsp    baking soda    1 mL
1⁄4 tsp    fine sea salt    1 mL
3⁄4 cup    fine crystal cane sugar or packed    175 mL
    dark brown sugar
1⁄3 cup    softened (not melted) virgin coconut oil    75 mL
2    large eggs    2
3 tbsp    pure maple syrup    45 mL
11⁄2 tsp    GF vanilla extract    7 mL
3⁄4 cup    GF semisweet chocolate chips    175 mL

1.    In a medium bowl, whisk together millet flour, oats, tapioca starch, chia seeds, baking powder, baking soda and salt.

2.    In a large bowl, using an electric mixer on medium speed, beat sugar and coconut oil until light and fluffy. Beat in eggs, maple syrup and vanilla until blended. Using a wooden spoon, stir in flour mixture until just blended. Gently stir in chocolate chips. Cover and refrigerate for at least 1 hour, until firm, or overnight.

3.    Preheat oven to 350°F (180°F).

4.    Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets, spacing cookies 2 inches (5 cm) apart.

5.    Bake, one sheet at a time, for 10 to 12 minutes or until golden brown and just set at the edges. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool completely.

You can grind the chia seeds with a mortar and pestle or seal them in a small, heavy-duty plastic bag with a zipper top and pound them with a mallet or rolling pin until crushed.
An equal amount of unsalted butter can be used in place of the coconut oil.

Storage Tip
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © Reprinted with publisher permission.

From the Back Flap:

An outstanding, innovative collection of gluten-free recipes.

For over 30 thirty years, Bob’s Red Mill has been committed to providing the very best in gluten-free flours, cereals, baking mixes and grains. They go to great lengths to ensure the integrity of their products — even building a separate gluten-free packaging division to make sure their products maintain their gluten-free purity.

Camilla Saulsbury, an award-winning recipe developer and bestselling author, has created 281 recipes that showcase the health benefits of a gluten-free diet, with recipes that are immensely delicious and creative. And Camilla’s recipes can be enjoyed throughout the day — from satisfying breakfasts to evening dinners.

These sublime recipes are proof positive that good taste and gluten-free options are not mutually exclusive.

Camilla V. Saulsbury is a freelance food writer, recipe developer, cooking instructor and creator of the healthy cooking blog She has been featured on The Food Network, Today, Good Morning America and Katie, and in The New York Times. She is also a fitness trainer and endurance athlete. Camilla resides in Texas.