I am a big fan of Bob’s Red Mill. Bob’s makes a whole line of gluten free flours; including rice flours, bean flours, teff flour, tapioca flour, coconut flour, oat flour and many more. I regularly use Bob’s Red Mill baking mixes and flours, and I love their gluten free oats.
For over 30 years, Bob’s has been committed to providing the very best in Gluten Free flours, cereals, baking mixes, and grains. Every product is tested upon delivery, during production and after packaging. To insure the integrity of their gluten free products, Bob’s Red Mill adheres to a standard of no more than 19 parts per million of gluten. Separate machinery and packaging division are used to insure the purity of their products.
Bob’s was kind enough to send me three gluten free products: black bean flour, gluten free cornbread mix, and gluten free oats.
The first thing I made was the cornbread. It wasn’t sweet like Jiffy Mix, but it was certainly was not bitter. It cooked up moist and delicious. The texture was a bit denser and drier than I remember cornbread being, but it still tasted great. I think the recipe (on the back of the bag) just needs a little bit more liquid and the cornbread would be perfect. I made a loaf and a few muffins, which rose quite a bit; I was so surprised! Black Bean Flour is high in protein (8g), dietary fiber (5g) and a good source of iron (10%), magnesium (16%), and phosphorous (16%).
Before today, I had never cooked or baked with black bean flour. I was excited to try something new, but I wasn’t entirely sure what to do with it. Luckily, Bob’s Red Mill provides recipe suggestions on the back of the package, and I made the black bean dip. Black Bean Dip
- ¾ cup Bob’s Red Mill Black Bean Flour
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 ½ cups hot water
- ½ cup salsa
Whisk black bean flour with cumin, chili powder and salt into the hot water. Stir 1 minute while cooking over medium-high heat. Reduce heat to medium low; cover and cook for 4 minutes. Add ½ cup of your favorite salsa or picante sauce. The mixture thickens as it cools. Make sure to stir once every few minutes. Let cool 15 minutes if serving as a dip. Makes 3 cups.
The dip tasted exactly like black beans! Yes, I know it is made with black bean flour, but I wasn’t expecting the flavor to be so strong and tasty. You can also use black bean flour as part of your baking mixes for chocolate cakes and brownies. Try substituting up to 25% in your flour mix to add protein, fiber, and iron.
The organic quinoa Bob’s makes is small-grained quinoa and is pre-rinsed. This is important because quinoa grows covered with a layer of a bitter substance, that you always need to rinse this off before cooking. But beware! Even though it says it is pre-washed, doesn’t mean you shouldn’t wash it again. I always rinse my quinoa before cooking, whether it was done already or not.
For those of you unfamiliar with quinoa, it is a nutrient rich grain that was a staple food of the ancient Incas’ diet. Quinoa is a good source of iron, protein, and essential amino acids. Quinoa is actually a seed but is cooked and used like a whole grain. It makes a great substitute for couscous or barley in tabouli. Bob’s Red Mill quinoa is delicious on it’s own and has an earthy flavor.
My favorite quinoa recipe is Quinoa with sautéed apples and Almonds.
– 1 cup quinoa
– 2 teaspoons olive oil
– 3/4 cup chopped onion
– 3/4 cup finely diced carrots
– 1 garlic clove, minced
– 1 cup chicken broth (vegetarian version: vegetable broth)
– 1/2 teaspoon cinnamon
– 2 cups diced unpeeled apples
– 1/4 cup slivered almonds
– 1/4 teaspoon ground black pepper
Rinse the quinoa thoroughly in warm water.
Heat 1 teaspoon oil in a saucepan over med-high heat. Add onion, carrot and garlic. Sauté for 5 minutes or until the onion is tender and carrots begin to brown.
Stir in broth, water, quinoa and cinnamon. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa is simmering, in a nonstick skillet over medium high heat, heat 1 teaspoon oil. Add the apples, almonds and pepper to quinoa and toss to combine. Serve warm.
This is also great cold over spinach salads!
You can check out my other quinoa recipes here:
Spinach Quinoa Salad with Cherries and Almonds
Quinoa and Rice Summer Salad
Cumin scented Black Rice and Quinoa
Now for the Giveaway! One lucky reader will win the same 3 products I received; Cornbread Mix, Black Bean Flour, and Organic Quinoa.
Enter below using the Rafflecopter for a chance to win these delicious Bob’s Red Mill products!
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This Giveaway ends on August 7, 2013 at 12:00am EST. Open to U.S. residents only.
Disclaimer: I received these products for free to sample and review for my blog. I was not paid for my review and all opinions are my own.