Here’s a new book that you won’t want to miss! I received a complimentary review copy of Bob's Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes by Camilla V. Saulsbury, (Robert Rose, 2015), which was just recently released.
I will begin by noting that you don’t have to be a user of Bob’s Red Mill products to get a lot of use out of this cookbook. Yes, you can purchase all of the grains and other gluten-free products used in the recipes from Bob’s Red Mill, but if you avoid Bob’s Red Mill products (most likely due to tree nut allergies), you can of course use whatever brand works for you.
All of the recipes in the cookbook are gluten-free. Most are dairy-free or could be adapted to be dairy-free. The baking recipes often use eggs – again, many of these could be adapted. Some recipes use nuts, but most could be made without nuts.
I use cookbooks for inspiration and I found a great deal of inspiration here. What I love about the book is that the recipes don’t try to be “sugar-free” or use lots of fake stuff in place of natural sugars, but the recipes use healthy whole grains – and lots of them!
Millet was one of the first gluten-free grains that my family embraced, so it’s fitting that I can share this recipe from the book:
Baked Millet, Apple and Raisin Breakfast ‘Cupcakes'
Part muffin, part cereal and 100% delicious, these portable millet “cupcakes” are the new definition of fast food.
Makes 12 cupcakes
12-cup muffin pan, greased
1 ½ cups unsweetened apple juice
2 large tart-sweet apples (such as Gala, Braeburn or Golden Delicious), peeled and shredded
1 cup millet
3⁄4 cup raisins or other chopped dried fruit
1⁄4 tsp fine sea salt
2 tbsp warmed virgin coconut oil
1. In a medium saucepan, bring apple juice to a boil over medium-high heat. Reduce heat to medium-low and stir in apples, millet, raisins, salt and coconut oil; cover and simmer for 5 minutes. Remove from heat and let stand for 15 minutes.
2. Meanwhile, preheat oven to 350°F (180°C).
3. Divide millet mixture equally among prepared muffin cups.
4. Bake for 25 to 30 minutes or until tops are pale golden and slightly puffed. Let cool in pan on a wire rack for 15 minutes, then transfer to the rack to cool completely.
An equal amount of olive oil or melted unsalted butter can be used in place of the coconut oil.
An equal amount of amaranth or quinoa, rinsed, can be used in place of the millet.
Store the cooled “cupcakes” in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.
Credit line: Recipe and photos courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © Robert Rose. Reprinted with publisher permission.
A final note: I would be remiss if I didn’t note that in reviewing the book I came across some incorrect information on gluten-free product labeling laws. I have shared that with the publisher and they have assured me that future printings will be corrected. In the meantime, if you want to understand gluten-free labeling under the FALCPA, see my posts here and here.