Bob’s Red Mill Flour Giveaway

The contest is now closed. Thanks everyone for sharing your whole grain flour experiences. Congrats to the lucky winner: broccolihut

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Tuesday, 22 March 2011 at 12:25:04 UTC

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If you like to play with your flour like I do, you’re going to love this giveaway: a sampler pack of Ancient Grains Flours including Amaranth, Kamut, Spelt, and Teff from Bob’s Red Mill. They are my go-to source for grain-and nut-based flours and can be probed by the dozens of flour bags stashed in the refrigerator and freezer.

If you’re new to baking with whole grains a good starting place is to substitute up to 1/2 cup of whole grain flour for all-purpose flour in your favorite recipes. I also recommend getting a copy of Kim Boyce’s book “Good to the Grain: Baking with Whole Grain Flours.” This book takes you through 75 recipes that feature 12 different whole-grain flours and includes recipes for Honey Amaranth Waffles, Challah (made with Kamut), Chocolate Chocolate Cookies (made with Spelt), and Brown Butter Scones (made with Teff).

Here’s a little rundown on the flours along with a few recipes to get you baking.

Amaranth Flour has a distinct, sweet, nutty, and malt-like flavor. It pairs well with strong-flavored sweeteners like honey, molasses, and raw sugar in baked goods.

Substitute 1/4 cup of your recipe’s conventional flour. Try making Heidi Swanson’s Brown Butter Spice Cake or Swaroopa’s Amaranth Parathas.

Kamut Flour has a fine texture and rich buttery flavor. It’s especially good in pastries and baked goods but you can also substitute in recipes that call for whole wheat flour, especially yeast bread recipes.

The breads will be a little denser but will shine with butter. Try making Lemon Yogurt Cake with Goat Cheese Cream or Bob’s Red Mill’s Maple Date Kamut Cookies.

Spelt Flour has a distinct sweet nutty flavor. It’s milder in texture and flavor than whole wheat flour.

Substitute in recipes that call for whole-wheat and all-purpose flour in most recipes especially yeast, quick breads, cakes, cookies, and pie crusts.

Spelt flour is also a great starting point if you’re new to baking with whole grains. You may want to try baking a batch of Rosemary Pine Nut Cookies

Rosemary Pine Nut Cookies

or for a savory meal, try Banana-Black Bean Empanadas.

Banana Black Bean Sweet Potato Empanadas (cut)

Teff Flour has a malty aroma and fine grainy texture with a pale cocoa color. Due to its maltiness, teff flour pairs well with nuts and dried fruit.

Substitute up to 1/4 cup per cup of whole wheat flour in your favorite baked goods recipes. Try making Teff Sun Cookies or Jacqueline Mallorca’s Teff Gingerbread with Dates.

Now for the giveaway. For a chance to win a four-pack sampler of Bob’s Red Mill flour, leave a comment about your experience baking with whole-grain flour or with a recipe you would like to try by Monday, March 21 at 12 am EST and I’ll draw one winner at random Tuesday morning.

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Comments

  1. This is such an exciting giveaway!!! I just LOVE baking with amaranth flour. even with simple chocolate chip cookies, it just adds such a complex and yummy flavor! I bake all of my scones with spelt flour. i would love to try baking with Kumut next! thanks for the chance to win!

    • I’d love 4 u 2 share that chocolate chip cookie recipe using amaranth flour! I just can’t get it right! We never use wheat flour, only spelt, kamut, triticale, or amaranth flour. I can’t find a good recipe anywhere. It’s been so disappointing for my kids this year. Thx in advance! Holisticmom, NJ

      • ArtandLemons says:

        Amanda, Oh, you should absolutely try Shauna’s (Gluten-Free Girl) gluten-free take on David Leite’s well-loved chocolate chip cookies: 36-hour chocolate chip cookies, gluten-free. She uses amaranth and sorghum flours in the mix and the original recipe is among my favorites. Let me know if you’re looking for another recipe…Happy baking!

  2. I want to make the Rosemary cookies, but the link didn’t work- it sent me to the empanadas ): Any way to get it?

  3. What timing! I bought Good to the Grain last month but haven’t tried anything from the book yet – the homemade Grape-Nuts with graham flour and the kamut sand cookies are high on my list, though.

  4. Jennifer Laughlin Weisinger says:

    I am super excited to try a recipe from my friend Angela Matrozza. She and I have been on an dietary conversion concerning gluten and wheat flour avoidance. Her husband Keane sent me a recipe for hamburger buns. I am excited to try blending my flours together for the first time. I am also looking forward to applying my new flours to the cookbook, Cooking with Isaiah.

  5. I love cooking with whole wheat flour – at our house we like whole wheat pizza crust and bread. Thanks for the giveaway. By the way, I tried the cauliflower a couple of nights ago – wonderful-and so easy!! Thanks. Love your blog!

  6. I love experimenting with flours! But Bob’s spelt flour is a staple in my kitchen. I make breakfast toasting bread with it often.

  7. Barbara Pyle says:

    Would love to try some different flours in my bread machine!

  8. I’ve had great luck with whole wheat flour in cookies. I tend to try using half whole wheat, half regular flour if whole wheat isn’t specified.

  9. Homemade grape-nuts or just some delicious breads with these flours!

  10. i’ve baked quickbreads with whole wheat flour before, and i love the texture! i made a pumpkin banana loaf which turned out great (with whole wheat pastry flour). i made millet flour biscuits before too but i did not enjoy those as much – i like gluten in my baking!!

  11. I would love to try making pancakes with Bob’s coconut flour!

  12. What a great giveaway! I would love to try out these flours. I have zero experience baking with the ones in this giveaway and would love to try them out. I have made Maple Pecan Tartlets with whole wheat flour and they were fantastic to take to a Thanksgiving dinner we were invited to.

  13. I’ve been using whole grain and whole wheat flour now for a few years. I have tried one of the Bob’s Red Mill Flours, a rice flour, for a recipe in the past. I find that I often need a bit more moisture for my baked goods with whole grain or whole wheat flour. With the Mint blondies I made yesterday I added a few drops of green dye as well since the flour is more brown in color. No, I won’t be posting that recipes because it has no chocolate — shocking I know! I’d love more flours to experiment with.

  14. I haven’t really used any of these flours but it would be fun to try them. I am really looking into healthier flours to use when making treats for my husband since he is back in training again. After all of his hard work he deserves a treat, but I don’t want to sabotage his efforts.

  15. I’ve made homemade pita bread with Amaranth flour. They were so good.

  16. I would love to try out these flours. The rosemary cookies sound like fun.

  17. I’ve used brown rice flour in my breads as a supplement to lighten up the whole wheat flour I primarily use…sometimes it works, sometimes it doesn’t, but that’s the fun!

  18. ikkinlala says:

    May Canadians enter? I’ve only used a few basic whole-grain flours – wheat, rye, and oat. The only one I use a lot is wheat.

  19. I find that it works really well when I use a combination of whole grain and white flour in baking.

  20. I would like to try the empanadas!

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