Category Archives: Bob’s Red Mill

GF Oatmeal Chocolate-chip Cookies-Yum!

GF Oatmeal Chocolate-chip Cookies

GF Oatmeal Chocolate-chip Cookies

With a bag of GF oats and a craving for a cookie, I began scouring the Internet for a recipe that included only what I had in the house. I found a few recipes online and did what I do best – I reworked the recipes and viola… quick, irresistible GF, oatmeal chocolate-chip cookies.

Gluten-free, Oatmeal Chocolate-chip Cookies

4 1/2 cups gluten-free old-fashioned oats (I used Bob’s Redmill)
2 tablespoons cornstarch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 teaspoon gluten-free baking powder
2 sticks unsalted butter, room temperature
3/4 cup Baker’s sugar
1/2 cup packed light-brown sugar
2 eggs
2 teaspoons GF vanilla extract
1 1/2 cups chocolate chips

Directions

1. Preheat oven to 350 degrees. In a food processor, grind 1 1/2 cups oats into a fine meal. Mix together ground oats, cornstarch, cinnamon, nutmeg and baking powder.

2. In another large bowl, beat butter and sugars until fluffy. Beat in eggs and vanilla. Still mixing, gradually add oat mixture until combined. Fold in chocolate chips and remaining oats.

3. Scoop dough in mounds onto a parchment-lined baking sheet, 2 inches apart (about 11/2 TBS each). Bake until cookies are golden brown at edges about 12 minutes, turning halfway through for even cooking. Let cool on pan for 2 minutes, then transfer to rack.

Enjoy! This makes about 4-5 dozen cookies, depending on how big you make them.

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Filed under baking, Bob's Red Mill, chocolate, cookies, dessert, Enjoy Life Chocolate, gluten free, oats, Uncategorized, vegetarian

Gluten-Free Pizza Crust Experiment #4

Pizza Crust No. 4 is a Winner

If you’ve been following the blog, you already know that I’m on a quest to find the easiest, tastiest pizza crust to make at home. Yes, I know I can buy a frozen one quite easily, but aside from the astronomical costs of these things (I took out a home equity loan for a GF pizza party), I think the flavors are just not right. Either they taste like cardboard or they are overly seasoned to cover up the bean-flour taste. There has to be something out there, right?

So, continuing the quest with #4, I decided to find out if a simple, quick crust can be made. This time I had no recipe (yes, I threw away the bag already) and just went with it. I had one cup of Bob’s Red Mill Pizza Crust mix in a bag from a previous attempt that was just begging to be used. (I know I used this mix in a previous test, but it was mixed with another flour and I wanted to try it on its own.) The rest was improv, and wow, it’s in the top 2. This crust is light and crispy around the edges, slightly chewy toward the middle and has a mild taste. Daughter said it tasted better than numbers 1 and 3 and I have to agree. I think this one is my favorite for two reasons: It is the easiest by far and it has the most basic pizza crust flavor. I can see adding all kinds of toppings and it would work with all of them. You could even bake it with cheese first, then top it off with whatever you like. This made a large 10-inch round pizza with eight nice-sized pieces. It could feed two to three hungry people easily. This makes it the most cost effective also since there are at least three-four cups of mix in each bag.

Quick, Easy Pizza Crust
1 cup Bob’s Red Mill Pizza Crust Mix
1 egg
1/4 cup milk
1 TBS olive oil
1 tsp baking powder
pinch of salt/oregano/basil/pepper

1. Preheat oven to 400 degrees.
2. Add all ingredients in a large bowl and mix until blended well. Use a fork, it will get very thick. Knead it a little with your hands to smooth it out a bit.
3. Turn out onto a greased cookie sheet and spread it out with your fingers.
4. Cover the dough with wax paper and roll out to a pizza-crust thickness (about 1/4 inch). Don’t forget to create a bit of a crust edge with your fingers.
5. Bake for 10 minutes.
6. Cover with marinara, cheese, etc. and put back in the oven for 10 minutes.

The big difference in this recipe is that I did not use the yeast packet that came with the mix and instead added the baking powder. I have used yeast in two of the four crusts and aside from the fact that neither one has risen much, I’m not sure it adds much to the mix and I don’t like the flavor. The recipe also calls for water but I had a little bit of milk left and decided to give it a go. That was also a good choice. Daughter asked me to make this one again for dinner so I’m checking this one off as a keeper.

Next time, I’ll do this one with added Parmesan in the crust for flavor and a bit more saltiness.

Enjoy!

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Filed under Bob's Red Mill, cheese, dinner, gluten free, pizza, vegetarian

Pizza Perfection Quest #3

 Pizza, oh yeah!

I knew I would have three teenagers in the house yesterday, so I decided to give pizza crust #3 a try. I am determined to find a crust that Wows everyone. And if you have to have a quest in life, this one isn’t so bad.

For this experiment, I used Bob’s Red Mill Pizza Crust Mix and Chebe’s Pizza Crust. I decided to mix them because I know Chebe has a chewy texture, but I’m not that keen on the flavor. I know Bob’s Red Mill makes a mix for most everything, but I wanted a more chewy crust. For that reason, I used the Bob’s Red Mill mix, but substituted one cup of the mix for one cup of Chebe’s mix. Everything else was the same (yeast, eggs, oil, salt, garlic powder) as the back of the Bob’s package.

The crust was less sticky than the previous mix, although still not a dough you can roll out. Mostly, just used a spatula and olive oil to spread it around.

Bake first for about 10 minutes to firm it up, then top with marinara and mozzarella and bake another 10 minutes.

Results? I thought the flavor was good, but I didn’t get much of a fluffy dough texture from this one. It was thinner than the second crust and had a nice flavor, but a little too much of the Chebe flavor came through for my taste. The two teens who had the previous pizza liked this one, but not as much as Crust #2 (same reasons). Of course, they did each have 3 pieces, so it wasn’t too shabby. The teen who hadn’t tried any of them so far loved it and ate even more.

So far the votes are in:
Crust #2 is the best so far (King Arthur)
Crust #3 runs a close second (Bob’s and Chebe)
Crust #1 follows up behind as the “Not bad, but I’ve had better” pizza. (Bisquick)

Don’t worry though, there are still a few more to go, and we are determined to try them all just for you! Got a suggestion or recipe? Let me know and we might give that one a try too!

If you try any of these, please let me know how it works out for you. Let me know here, or on the FB page.

Enjoy!

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Filed under baking, Bob's Red Mill, Chebe Pizza Crust, gluten free, pizza, vegan