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Bob’s Red Mill Cookbook Review and Giveaway!

Lemon Chia Seed Pancakes

If you read my blog at all, you know I absolutely love Bob’s Red Mill products and use them all the time. My pantry is full of oatmeal, coconut, almond meal, quinoa, chia seeds and more. I seriously have a Bob’s Red Mill problem. Which if you ask me is a pretty good problem to have.

So when I was offered the chance to review the new Bob’s Red Mill Everyday Gluten Free Cookbook, I may have had a dance party at my computer. I was so excited.

Bob's Red Mill Everyday Gluten Free

After looking through the recipes, I love how versatile many of them are. The grains can be interchanged a lot, so if you don’t have millet in the pantry you can go with quinoa or something else. While some of the recipes do require a lot of specialty ingredients that it is tough to have on hand unless you use them a lot, many of them are easy to make and will definitely become staples in my recipe rotation.

I also had the chance to speak with the author Camilla Saulsbury. She has won numerous cooking contests and is seriously one of the nicest people. She knows so much about food, and during our short conversation I learned a lot of things.

Camilla wanted to write a gluten free cookbook because she noticed that when she ate these high quality foods she felt better and ran faster, and also because they are so tasty!

Carrot Bread

The cool thing about all of these recipes is that they don’t rely on gums and fillers to make delicious dishes. Instead Camilla figured out how to get back to basics and “strip away the nonsense.” That is totally how we should all eat most of the time, without all that added sugar and salt a lot of foods, gluten free or otherwise, have.

She has found it easy to get people to try some of these new to many gluten free foods like teff and sorghum, some of her favorites, by starting with a familiar preparation. Then people realize “you can make a difference in how you feel with what you eat.”

Something I was really interested to learn is that many of these so called ancient grains are alkaline so they help to balance the pH level in our body, making us feel better.

Camilla emphasized that we don’t have to eat these foods one hundred percent of the time, but adding them into our diets can help all of us.

Quinoa Chili

She gave me a few easy ideas to work them into my life and yours as well. Popped amaranth can be used to make a cereal style treat. Apparently that could even turn me into an amaranth lover.

Millet is a great place to start, she told me. I have a bag in my pantry and am excited to try it in baked goods after toasting it, cooking it so it’s creamy like polenta, and cooking it like couscous for salads, just like Camilla suggested.

Oats, she also noted are still rock stars because they are widely available and versatile. She suggested perhaps preparing them in a new way like a savory granola. Sounds good to me!

I know you’ll love this cookbook as much as I do, so the publisher has been kind enough to offer a copy to one lucky reader.

Blueberry Hazelnut Coffee Cake

To enter the giveaway, answer the question: What is one food you really want to try?

To earn additional entries:
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
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Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to residents of the US and Canada only.
The giveaway ends Wednesday, April 8, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!

Disclaimer: I received a copy of this book for my review as well as the giveaway, but all opinions, as always, are mine!

 

Comments

  32. I’d like to try quinoa and couscous, since they talk about them all the time on the cooking shows.

    Reply

  34. I’m interested in learning new uses for quinoa. I’m not fond of it plain, but I bet it would be amazing in bread or vegetable dishes.

    Reply

    • You can also try it in granola. I have several quinoa granola recipes here on the blog and they are all very tasty!

      Reply

  39. My mouth is watering after those images. I have been experimenting and I would love to find a “yes it taste good” cake. I have several failed recipes.

    Reply

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