Bob's Red Mill Cookbook

Whole & Healthy Grains for Every Meal of the Day


By Miriam Harris

With The Bob’s Red Mill Family

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If cooking healthier meals at home is your new resolution, look no further than Bob’s Red Mill’s extensive collection of high-quality grains, flours, and other mouth-watering products. The Bob’s Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans, and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob’s Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect.

The unique, family-owned mill has been in the business of producing healthy whole-grain products for over 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob’s Red Mill product quality, product diversity, and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.


To my wife of 56 years, Charlee Lucille Coote Moore, I owe a unique distinction. She was instigator and director. Together we bought our first stone mill and connected with farmers. Charlee packaged by hand while I learned to mill with stones. Together, we established a simple, sustaining way of life. Now, they tell me we are an institution, with minimal packaging, wholesome whole grain goodness and markets around the globe. This business, nursed along at our kitchen table, is satisfying beyond our wildest dreams.
—Bob Moore
Bob’s Red Mill
To my mother, who taught me not only to cook, but to love to cook.
—Miriam Backes

Back in the early days when Bob’s Red Mill Natural Foods was a mom-and-pop store-front in Oregon City, any customer looking for guidance on cooking with this or that whole grain could simply walk up to Bob Moore, founder, or his wife Charlee and ask away. Charlee was the one with the answers—it’s her passion for cooking with whole grains that led the Moores into the milling business. More often than not, she’d send the customer off enlightened, not only with the low-down on cooking with wheat berries or oat groats or some other whole grain delight, but also with one of her recipes for a favorite bread or biscuit, salad or soup, pilaf or casserole, cake or cookie. Before long, back that same customer would come, ready to buy more whole grains—and to share personal recipes, usually a combination of old standbys reworked to incorporate healthier whole grains, traditional dishes from times and cultures where whole grains were the norm, and the occasional creation inspired by “new” whole grain foods and flavors.
And so it was that a collection of Bob’s Red Mill “family” recipes came to be, growing as the business expanded from local to statewide to regional to national. Today, virtually every Bob’s Red Mill package features at least one recipe, some from Charlee’s trove, others from customers and contest winners, plus more from professional recipe developers and company staff. In 2001, the launch of the Bob’s Red Mill recipe database on made the collection available on the Internet. The database has proven very popular and continued to grow—well over 1,000 recipes can now be found there.
With a line of 300-plus wholesome products available in virtually every grocery retailer and natural foods store in North America, Bob’s Red Mill has gone a long way toward fulfilling the Moores’ founding dream and the company’s guiding mission: to support the health and well-being of the community and build a strong foundation in whole grain nutrition across the nation. What better way to take the next step than to create an all-purpose resource that would make it easier—and tastier—than ever for home cooks to incorporate a variety of healthful whole grains and other good foods into their daily repertoires?
So here it is: The Bob’s Red Mill Cookbook, a compendium of our very best recipes. Featuring a range of our top-quality whole grains and legumes, and painstakingly handpicked (not repeating anything you’ll find on packages of Bob’s Red Mill products or in the Bob’s Red Mill Baking Book), these recipes have been thoroughly tested and fine-tuned—and supplemented with a number of new ones created just for this book—to offer an abundance of wholesome, delicious, and varied options for every meal of the day.
Whatever the day of the week or time of the year, you will find a wealth of choices in these pages. Just as important, you will find recipes that work for you, no matter how you choose to prepare your meals.
The History of Bob’s Red Mill

Introduction :
The Bob’s Red Mill Cookbook is organized into six chapters:
Morning Food, Salads, Soups, Snacks and Sides, Main Dishes, and Sweets.
Here’s a quick run-down of what’s in store in each chapter.


Beginning at the beginning, the Bob’s Red Mill Cookbook opens with Morning Food, a chapter offering more than 40 great ways to start your day. The recipes feature whole grains and other deliciously healthful foods, and as with the other chapters in this book, you will find a generous helping of g luten-free recipes throughout, all marked with theicon.
If you’re an early riser looking for new ways to liven up your weekday breakfast routine while keeping it simple enough to get you out the door in a jiff, you’ll find what you’re looking for in this chapter—from Julie’s Muesli (page 28), which transforms packaged cereal into a delectable yogurt parfait in no time, to Pennsylvania Dutch Baked Oatmeal (page 34) and Gluten-Free Breakfast Crisp (page 35) that cook to perfection in the oven (so you can get showered and dressed rather than stand at the stove, stirring!), to fortifying bars and muffins that reward minimal make-ahead baking effort with a generous supply of delicious grab-and-go options, some of them bankable in the freezer.
To make it as easy as possible to locate recipes appropriate for vegetarians, vegans, or people with gluten intolerance, icons highlight such recipes throughout this book. Note also that many recipes can easily be adapted for vegetarians or vegans with a few ingredient substitutions. For gluten-free cooking, it is essential to use products that are clearly labeled gluten-free; contacting manufacturers directly is always the best way to ensure safety.
gluten-free recipe
vegetarian recipe
vegan recipe
Morning Food also puts forth plenty of evidence to substantiate the simple truth that one of life’s great pleasures is a leisurely morning spent lingering over great home-cooked food. Here are dozens of treats that would do any bakery proud—think Scottish Oatmeal Scones with Currants (page 39), Banana Crunch Muffins with Blackberries (page 51), Whole Wheat Coffee Cake (page 54), Blue Corn Cinnamon Rolls (page 58), and even Buttermilk Whole Wheat Doughnuts (page 57).
Rounding out the morning menu are a full range of griddle must-haves—from beloved stalwarts like Down-home Buckwheat Pancakes (page 66) to tasty originals like Sesame Ginger Spelt Waffles (page 70)—plus a selection of some of the finest savory brunch dishes ever: Kasha and Black Bean Hash (page 72) or Breakfast Polenta with Pan-Roasted Tomatoes (page 74), anyone?


Whole grains and beans, staples of the Bob’s Red Mill line of products and central to any healthy diet, are perfectly suited to salads—a surprisingly broad range of preparations that have in common the trait of being dressed in some manner and served in a bowl or platter. Set aside the images of little bowls of leaves that the title of this chapter may bring to mind, because among the 40 recipes here, including numerous dressings, basic preparations, and variations, you will find an extensive array of dishes incorporating grains and beans, both individually and in combination, and befitting most any meal, any day of the week, any season.
Whether you crave familiar favorites, like rice or kidney beans, or are keen to get acquainted with more novel ingredients, say flageolet beans or Kamut® berries, this chapter will always have plenty to offer.
From the quickest and simplest one-bowl recipes to more complex and nuanced enterprises, there are a great many dishes here with substance and character that make them as worthy of starring in any meal as of playing a supporting part. To name a few shoo-in main-course salads: Spelt and Edamame Salad (page 105), Cannellini Niçoise (page 144), and Chicken and Brown Rice Salad with Citrus (page 98). And whether or not you are on the hunt for meatless sources of protein, it bears mentioning that in addition to a full menu of high-protein bean salads and numerous dishes that pair whole grains with legumes for main-dish levels of protein, there are also those that feature tiny powerhouse grains—standalone proteins packed with their own amino acids and needing neither beans nor meat to make them “complete”—such as Indian Quinoa and Millet Salad (page 119).


Strict botanical definitions aside, raw whole grains and dried legumes are, basically, seeds—seeds that are inedibly hard until properly soaked, steeped, or stewed, whereby they are transformed into deliciously tender morsels, as rich in essential nutrients as they are in flavors and textures. Is it any wonder, then, that no other preparation for grains and beans truly rivals the ease, flavor, and soul-satisfying pleasure of soup? A rhetorical question, to be sure, but one to which this chapter offers more than 30 worthy answers.
In this chapter you will find fast and fortifying meals in a bowl, such as Quick and Easy Lentil Soup (page 169), Wheat Berry Minestrone (page 162), and Creamy Tomato Rice Soup (page 175). And once you get in the habit of cooking up batches of beans and grains a day or two in advance, a great many others are on the table in well under an hour (or, better yet, in the fridge, where they’ll deepen in flavor if left to sit a day or two), as with Mulligatawny with Chicken and Millet (page 192) and Carrot-Yam Soup with Kasha (page 178).
There is also plenty in the way of savory slowsimmerers, like Double-Grain Bean Soup (page 190) and Spicy Bean Stew with Cheddar Corn Dumplings (page 185).
Amid the belly-warming stews to sustain you through the chill of fall and the dead of winter are an even mix of recipes suited to the moods and seasonal foods of warmer times of year, such as Mushroom Barley Soup with Spring Greens (page 187) and Summer Tomato and Cannellini Bean Soup (page 170).
Meatless recipes are in the majority here, along with many that can easily be adapted for vegans, though there is also a good selection of omnivores’ delights, such as Potato Kale Chowder with Cannellini and Chorizo (page 198) and Lamb Stew with Flageolet Beans and Rosemary (page 200).
For More on Whole Grains
Arrayed throughout the recipe chapters you will find sidebars offering choice tidbits of useful information, from the particularly noteworthy nutritional properties and culinary charms of a given grain or legume to cooking instructions for such ingredients, and here and there a practical kitchen tip that’s especially helpful or relevant (example: how to wash the grit out of your asparagus or roast your own peppers).


A long with the flatbreads and dips, pilafs and baked beans one would expect to find in this chapter, some rather surprising delights are on offer as well. Consider, for example, flavorful cocktail snacks like Spice-roasted Garbanzos (page 226) and golden Pakoras (page 236), or inspired starters like Jalapeño Teff (page 238), Grilled Millet and Butternut Squash Cakes (page 239), and Quinoa-stuffed Collard Wraps (page 241), any of which could also be served as a main course. Spin an old standby in a delicious new direction, as with Blue Cornbread (page 222), Mediterranean Split Peas (page 272), and Barley Hash (page 255). Or venture into uncharted territory with unfamiliar ingredients, as may be the case with Amaranth Polenta with Wild Mushrooms (page 259) or Roasted Soybeans (page 227). And remember that holidays and potlucks are the perfect time to turn to this section for classic grain accompaniments, from the comfortingly conventional (Savory Rice Pilaf, page 253) to the deliciously new-fangled (Quinoa Stuffing with Dried Cherries and Almonds, page 265).
Fast Whole Grains
Doing some preparations along with your weekly grocery list or meal plan goes a long way toward getting good-for-you whole grain meals on the table on a daily basis. For instance, soaking beans or pre-cooking grains regularly to have on hand for busy weeknights will dispel any notions you may have about the inconvenience of cooking from scratch. Made-ahead batches of brown rice or quinoa, black beans or cannellini beans, or any multipurpose grains and legumes give you the on-deck elements to toss together quick salads, soups, and one-pot meals all week long.
Many of the recipes in this book can multitask as mains and sides on different nights; try selecting a few that share key ingredients and featuring them in different roles over the course of the week.


Cooking with whole grains and legumes is an ancient practice the world over, and though it may have become less evident over the course of the twentieth century, these staple ingredients are as central to the culinary traditions of North America as they are to various Eurasian and African cuisines. The international smorgasbord of great meal options in this chapter will help restore grains and legumes to their rightful place at the center of the American supper table—at least the one in your home.
There are a multitude of appetizing choices here, from the down-homiest family-pleasing shortcut supper (Hamburger Pie, page 328) to any number of hearty casseroles and even Stuffed Pork Chops (page 368). When you are in the mood to venture further afield from all-American fare, you can embark on a delicious foray to any number of distant lands, from Ethiopia (Berbere Lentils, page 295) to Lebanon (Mjudra, page 297, and Lebanese Stuffed Cabbage, page 316) and from Italy (Pollo e Polenta, page 326, and Tuscan-style Grilled Pizza, page 344) to India (Dal Mahrani, page 300). There is also a generous selection of savory tarts and pizzas (from 334 to 348), all with delectable whole grain crusts.
Vegetarian dishes abound, as elsewhere throughout this book, and in addition to a balanced range of meat and chicken options you will also find in the mix here a nice collection of seafood dishes.
Everyday family meals and dinner parties are equally well served by this chapter, with a number of crossover dishes that are easy enough to serve any night but also company-worthy—for example Crispy Sesame Blue Corn Shrimp (page 369), Pasta with Soybeans and Sausage (page 333), and the Polenta-crusted Tomato Tart (page 351).
Here and there you will find a rather elegant and more involved recipe for special occasions or outbursts of culinary energy—favorites for a bit of showing off include Braised Baby Artichokes with Kamut® berries, Green Olives, and Capers (page 284), Diana’s Meat Pie (page 365), and Roasted Salmon with Curried Yellow Split Pea Ragout (page 378).


The cookbook closes with a chapter devoted to treats and desserts. This chapter draws upon generations of kitchen wisdom and tried-and-true heirloom recipes to deliver treats that satisfy the sweet tooth while maintaining a health-conscious, whole grain-based approach to every meal of the day. A truly healthy diet may not include dessert after every meal, or even on a daily basis, but a good balance of pleasure—and, yes, maybe even a big splurge now and again—is essential, and the occasional whole-grain sweet can offer just that. Some of the recipes in this chapter feature grains in a starring role, as with Blue Corn Chocolate Chip Cookies (page 387) and Wild Rice Cake (page 401). Others incorporate whole grains into beloved family recipes like Carrot Cake (page 400), Apfelkuchen (page 402), and Blue-Ribbon Banana Bread (page 398). And a choice few others employ whole grains in outright decadent affairs, like Bodacious Blondies (page 393) and Chocolate-Rippled Banana Bread Pudding (page 426). A good assortment of sumptuous gluten-free treats are on offer, as are a few vegan options.
The Incredible Whole Grain
There are a great many reasons to cook with whole grains. On the health front, the multitude of incentives for following the 2005 USDA recommendation to consume at least three servings of whole grains daily (and three cups of beans per week) runs the gamut from promoting overall well-being and longevity to addressing common but critical health concerns such as the need to improve digestive function, reduce cholesterol, and balance blood sugar, to name but a few. (You’ll find we can’t keep quiet about the health revolution that whole grains and other good foods can bring about: throughout the book, recipe introductions and informational sidebars will highlight nutritional properties of specific whole grains and legumes as well as key cooking instructions and other helpful tips.)
Upping the ante are the comparative affordability and amazing versatility of grains and legumes. Sealing the deal: pure unadulterated eating pleasure, because when it comes to whole grains and legumes, there’s no earthly reason ever to sit down to a meal that’s anything short of absolutely delicious. All it takes is good-quality ingredients and some culinary ingenuity, which is where this book comes in, providing reliable recipes and some basic kitchen techniques that will make whole grains and legumes your go-to staple ingredients for meals. They promote your health while also pleasing your palate, suiting the occasion, fitting your budget, and celebrating the season. And that is what this book is all about.
Gluten-Free Grains
Intolerance of gluten, a protein found in wheat, rye, barley, and their derivatives, is one of the fastest growing dietary concerns in North America today, where studies suggest that as many as one in 100 people in North America have celiac disease or another form of gluten intolerance. A producer of over 50 highest-quality gluten-free products and the first food company to provide pure, gluten-free oats to grocery stores in unlimited quantities, Bob’s Red Mill is an industry leader in the area of gluten-free foods and upholds a long-standing commitment to the health and safety of our many devoted gluten-free customers. Bob’s Red Mill has provided expert testimony to the FDA for the development of gluten-free manufacturing standards, and is a founding sponsor of the annual Gluten Free Culinary Summit. We adhere to the most rigorous testing protocols available and in 2008 quadrupled our manufacturing capacity by expanding our dedicated gluten-free manufacturing facility to 23,000 square feet.
These products, along with many baking aids, mixes, and cereals, from Bob’s Red Mill are gluten-free.
Almond Meal
Amaranth Flour
Amaranth Grain
Arrowroot Starch
Black Bean Flour
Brown Rice Farina
Brown Rice Flour
Buckwheat Groats
Coconut Flour
Fava Bean Flour
Flaxseed Meal
Garbanzo and Fava Bean Flour
Garbanzo Bean Flour
Gluten-free All-Purpose Baking Flour
Golden Flaxseed
Golden Flaxseed Meal
Green Pea Flour
Guar Gum
Hazelnut Flour
Hulled Hemp Seed
Hulled Millet
Kasha (Roasted Buckwheat Kernels)
Millet Flour
Millet Grits
Nutritional Yeast
Potato Flour
Potato Starch
Quinoa Flour
Rice Bran
Rolled Oats
Sorghum Flour
Soy Grits
Steel-cut Oats
Sweet White Rice Flour
Tapioca Flour
Teff Flour
Teff Grain
White Bean Flour
White Rice Flour
Xanthan Gum
Gluten-Free Baking Fundamentals
The central challenge of gluten-free baking is to achieve delectable texture and flavor without the benefits of wheat gluten’s unique elasticity and rising capacity. It can seem a daunting enterprise. As with any cooking endeavor, there’s a measure of trial and error involved, but take heart: If you understand a few fundamentals, your gluten-free baking efforts will soon pay off. Throughout this book you’ll find tips and helpful information on specific ingredients alongside the various gluten-free recipes. Gluten-free baking can be found in abundance throughout the book. Look for the Gluten-free icon. Here is a rundown of some basic principles and key ingredients to help get you started.
• luten-free flours: stronger in numbers. Use a combination of two to three different flours to balance flavors and enhance texture and volume. While the purchase of multiple varieties of flours can seem extravagant, you’ll find that using them in combination means that small amounts go a long way. So stock up and store in airtight containers in the refrigerator or freezer for months of gluten-free baking happiness.
• Get friendly with gums and starches. Xanthan and guar gums have gotten a bad rap—assumed guilty by association with all of the additives they’re listed with on packages of packaged baked goods and other processed foods. Truth is, they’re not only innocent, natural, and utterly harmless, but true allies when it comes to gluten-free baking. Combining xanthan or guar gum with a variety of flours helps gluten-free doughs cohere and, sometimes with the addition of a starch, also aid in volume and thickening. And though the initial cash outlay on gums and starches can seem steep, very little is used in each recipe, so a single small package can last for months if kept in an airtight container.
• Don’t scrimp on sugar, fat, and flavorings. Sugars, butter, milk, and buttermilk are as essential to rich and tender gluten-free treats as they are to traditional baked goods. Likewise, generous use of extracts, spices, fruits, and nuts infuses gluten-free baked goods with nuanced flavors. (Also true: Just as there are sugar and fat alternatives in conventional baking, there are plenty of ways to make delicious gluten-free snacks with lower sugar and fat content, such as Amaranth Carrot Cookies, page 390, and Teff Gingerbread, page 412, which use honey, fruit juice, and vegetable oil.)
• Don’t fear sticky or slippery dough. You’d never know from the end product that some of the gluten-free baked items that most beautifully mimic wheat-based favorites seem like a slimy or sticky mess—sometimes impossible to roll out—before they go in the oven. And yet, lo and behold, under heat these doughs and batters transform into chewy pizza crust or flaky pastry. Wet fingers or utensils are often the key to squishing gluten-free doughs into place without sticking. Gluten-Free Pizza Crust (page 336), for example, has to be turned out directly onto a pan and patted into place with moistened fingers. Parchment paper is also a boon, as with Easy-as-Pie Gluten-Free Pie Crust (page 359) which needs to be rolled between two pieces of parchment—but not too thinly lest you end up having to scrape it off the paper. Again, trial and error, and a good measure of patience, are essential ingredients.
• Beat it! No gluten means there’s no risk of overworking the dough. In fact, a sound beating well can help lighten a dough.
• Keep a watchful eye. Because the textures of gluten-free doughs and batters differ not just from those of their traditional counterparts but also from one another, doneness can sometimes be tricky to gauge. Check your oven’s temperature with an accurate thermometer before baking, get to know its quirks, and most importantly, keep a close eye during baking, and follow recipes closely for indications of doneness, including color and touch.
Bob’s Red Mill Gluten-Free All-Purpose Baking Flour is a mixture of garbanzo and fava bean, tapioca, and white sorghum flours and potato starch—a nicely balanced combination of a variety of flours ideally suited for heartier baked goods.Other gluten-free baked items rely more on the specific flavor or texture that a particular flour imparts. Recipes using gluten-free all-purpose flour: Gluten-free Pizza Crust (page 336); Easy-as-Pie Gluten-free Pie Crust (page 359); Gluten-free Almond Oatmeal Cookies (page 389); and Gluten-free Blueberry Muffins (page 52).


On Sale
Nov 3, 2009
Page Count
448 pages
Running Press

Miriam Harris

About the Author

Holly Ricciardi is a former graphic designer-turned-pastry chef. Her Pennsylvania German roots instilled in her a devotion to great pie from a young age, and she opened Magpie in September 2012. The shop’s constantly changing menu of seasonal sweet and savory pies has had Philadelphians lining up ever since. Magpie has been featured in Daily Candy, Travel + Leisure, Condéast Traveler, Philadelphia Magazine, Where Magazine, Zagat, Yahoo, and Thrillist among others. Holly lives in Philadelphia.

Miriam Harris hails from the San Francisco Bay Area, where she developed a zeal for seasonal, eclectic cooking early in life. Decades later, after editing hundreds of cookbooks at Food & Wine Books and Rodale Books, she turned to writing them. Her writing collaborations have included The Bob’s Red Mill Cookbook, The Latin Road Home with Iron Chef Jose Garces, and Indulge, with Real Housewives star Kathy Wakile. Miriam lives in New Jersey.

Learn more about this author