Bob’s Red Mill Cookbook-Review & Giveaway

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“Whole & Healthy Grains for Every Meal of the Day” is what you will find in this new 448 page cookbook, which Bob’s Red Mill kindly sent to me for review.  While it is not a gluten free cookbook, it does contain many gluten free recipes which are marked as such.

Because the book starts with breakfast foods I was initially disappointed in the number of gluten free recipes.  Only 8 out of 42 recipes in that category are gluten free.  It only got better from there however.  There are many gluten-free recipes in the salads, soups, snacks & sides (fewer here), main dishes and even sweets categories.  In fact, almost all the main dishes are gluten free.

I have only just begun to try the many healthy recipes in this book.  Here are a few I have made so far, one I even plan on making for Thanksgiving.

PA Dutch Baked Oatmeal

Pennsylvania Dutch
Baked Oatmeal
– You of course need to use gluten-free oats for this recipe.  I’ve made baked oatmeal before, but I really liked the apples in this recipe.  Variations are also given for peach or berry baked oatmeal.

tamale pie

Chicken Tamale Pie   – This recipe uses ground chicken or other ground meat.  I used beef.  It uses a corn mush crust on the top and bottom.  My family enjoyed it.

autumn casserole

Autumn Casserole with Yams and Cannellini Beans  – I loved this.  With the beans it can be served as a main dish.  I plan on serving it without the beans as a side dish at Thanksgiving.  It contains yams, cranberries, apples, and pecans along with other tasty ingredients.
If you enjoy whole grain healthy meals, you will like this book.  Many of the recipes use beans which my family is not fond of.  I used them in the autumn casserole, and they didn’t mind too much, but I know that my family would not care for a lot of the recipes.  However, this book has more than 350 recipes which means there is something for everyone. We enjoyed the recipes I tried and I look forward to trying more.

The book is attractive with red recipe titles and dividing lines.  Picture symbols are used to indicate recipes which are gluten free, vegetarian, and vegan.  There are a number of basic recipes provided for things such as millet, quinoa, or brown rice along with recipes that include those ingredients.  There are also occasional boxes of information on particular ingredients such as teff flour, amaranth grains, and polenta.

My only criticism of this book is that the print is too small. The pages are nice and big with plenty of white space, which I like, but I would rather that some of that space be used for a slightly larger font.  My forty something eyes which don’t even require glasses, had to keep moving closer to my cookbook holder to read the print.  Even my teenage son couldn’t read the fractions listed in the ingredients without getting up close.  I have to say, though, that the autumn casserole was worth having to move up close to read.

You can purchase this cookbook from Bob’s Red Mill or Amazon (where you can take a look inside the book) for just under $20.  Bob’s Red Mill is also offering to giveaway a cookbook to one lucky reader.  To enter the giveaway, just leave a comment on this post telling me your favorite whole grain.  Be sure to leave an email address if your name does not link to a blog where I can contact you.  The giveaway ends Saturday, November 28 at 11:00 p.m. eastern time.




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Comments

  1. Amanda says:

    My favorite whole grain is quinoa, hands down!

  2. I'm a fan of buckwheat, myself.

  3. My favorite whole grain is gluten free oats

  4. Carolyn says:

    Quinoa with steel cut oats as a very close second :)

    hambroc@berkshire.rr.com

  5. Sorghum is our favorite!

    jarvisdee7@gmail.com

  6. My favorite whole grain is buckwheat. It makes great pancakes.

    bstilwell12 at comcast dot come

  7. Wheat! (Sorry… couldn't resist!) ;) But since that happens to be toxic to my body…. corn. We love corn noodles around here!

  8. My favorite grain would be brown rice.

  9. gluten free oats

  10. Christi says:

    Honestly it is wheat but since it is now forbidden I would go with either corn or oats. Rice is good too.

    I am still learning. In fact I am having to go back on the gluten-free diet – although I never really did a severe version before but am having to now.

  11. GF Gidget says:

    Quinoa is my all time favorite whole grain. Thanks for a great giveaway!

  12. Lauren says:

    Favourite grain? How can you choose? I love quinoa in general, and millet and sorghum in baking! And of course there is rice. I love my rice. Okay, I'm rambling a bit – I can't help it, I love too many grains (except the gluten ones, obviously)!

    Great review & giveaway Linda =D.

  13. Virginia M. says:

    Love brown rice, but trying to become familiar with more.

  14. Hey, if you want some other great recipe ideas. I found this woman by the name Rose Cole, she's a certified nutrition coach and she has awesome Holiday Recipes that are gluten free. Her site is http://www.RoseCole.com/HolidayCookbook. I highly recommend checking it out!

  15. Palila says:

    I thought it was wheat, but since I found out it's not kind to me (after trying to love it, boo), it's now more rice and seeds, and pretty much everything except wheat (and barley and rye.) I'm just a general whole-grain fan!

  16. Gluten FREE foods ROCK says:

    I'm not really sure I have a favorite. If I would have to say one I would say brown rice. Of course anything gluten free works for us.

  17. Tasty Eats At Home says:

    My favorite varies depending on the use. If we want to talk about the one I use most often – brown rice. My favorite whole grain flour? Sorghum. (it's the closest to "real" flour I can get when baking) My favorite because of flavor and uniqueness? Quinoa. (I love quinoa flour too!)

  18. Nice looking dishes…yum!

    Oats…love them!

    Enjoy!

  19. Youthful One says:

    Ooh! Ooh! Ooh! I'd love to win that cookbook!
    I LOVE Bob's Red Mill! We are fortunate enough to live fairly close to the store and processing facility, so we have had the privilege of not only shopping there, but touring their gluten-free processing area and meeting Bob himself. What a GREAT company!

    I, too, would have a hard time narrowing my favorite down to one grain. I love quinoa, but I use brown rice flour and tapioca flour the most. Now that gluten-free oats are more available, we have them either by themselves or in something else (bread, pancakes, cobbler) every day.

  20. Anonymous says:

    Just one? I have many favorites. I like the slightly sweet flavor of millet and the diversity of the grain. I like sorghum for baking because it makes very nice pie crusts, cookies, breads, and whatever baked good I want to make and the flavor is quite tasty. I can't forget about rice either. It is a good standard to go with and it goes with just about everything

  21. Valerie says:

    yeah favorite's wheat, but not an option anymore. Oats is our favorite gluten free whole grain. We're still in the process of trying out all these things. we've only been gluten free a few months and are just starting to go away from the premade gluten free foods.

    fingers crossed that my gluten free rolls pass the test with the relatives that aren't used to the gluten free diet.

    vmcmartian at gmail dot com

  22. I saw this book at Borders and thought it was so cute that there is a BRM cookbook!

    I have to say that my favorite grain is brown rice. I eat it all the time and it's also great fill in for any noodle dish.

  23. maygirl7 says:

    I love gluten-free oats. And wish that barley was gluten-free.

  24. Linda-KitchenTherapy says:

    Quinoa!

  25. I love gluten free oats and I am loving using sourghum in my baking recipes. You should be able to link to a blog from my name, but since I am not sure, here is my blog: http://theglutenfreediary.blogspot.com
    My email is: ywphotography@gmail.com

  26. Sarena Shasteen says:

    Buckwheat is my absolute favorite! I think it is an unhealthy addiction to this stuff! I really want to try quinoa flour and chickpea flour soon!

  27. GFreeLizzie says:

    My absolute favorite whole grain is Quinoa. You can use it in everything and the possibilities are endless because the taste isnt very distinct-its a great addition for any ingredients you want to add!

  28. Tamara (AK) says:

    Brown rice. Particularly like it as a substitute for bulgar in Tabouli!

  29. Rulene says:

    I like buckwheat – especially in pancakes

  30. Stefanie says:

    that's a toss up between oats and quinoa.

  31. I have to say that sorghum is my favorite flour and millet as the best all around grain that I like.

  32. morah devorie says:

    My favorite flour combination is 1:1 brown rice flour and tapioca flour. We also love quinoa.

  33. morah devorie says:

    My favorite flour combination is 1:1 brown rice flour and tapioca flour. We also love quinoa.

  34. Krista says:

    Love the versatility of quinoa! So glad I found your blog!

  35. Joyce Aschim says:

    I am glad to discover quinoa; it is so nutritious and versatile. I also love to cook with oatmeal and flax seed meal.

  36. pippirose says:

    My favourite is brown and wild rice/mix. I also love oats.
    I need to try more…there is so much out there!

    pippirose59 at gmail dot com

  37. Kathleen says:

    Brown rice flour to cook and bake with. White rice to eat!

  38. My favorite flour is Chickpea. As the only one in the family with the Gluten and Wheat problem I have found thus far this is the closest in tasting like the regular flour that my husband and daughter. We love fried chicken every now and then and my husband could not tell the difference and was even eating the fried flour and saying how good it was. I had mixed different seasonings with the flour and it gave the flour such a good taste. My problem is one that I cannot even think about regular food with gluten and flour. I love using the different GL and
    wheat free mixes making them taste more like my family likes. The more I use them the more I share them with my 80 something parents so as to get them to also eat them.

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