Bob's Red Mill Baking Book

by John Ettinger

This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0762427442
• ISBN13: 9780762427444
• Release Date: November 2006
• Publisher: Running Press Adult
• Length: 496 Pages
• Weight: 2.70 lbs.
• Dimensions: 1.5" x 8.4" x 10.0"

Customer Reviews

baking

if u have tasted bob's stuff,( muffins, cookies, coffee cakes, breads and other great food) at his store here in milwakie oregon. you would get the book and bake with his flour---get the book

as i have gone gluten free bob's red mill recipes

a great book great recipes easy to follow it also offers gluten free recips too.

angela j hughes

For those of us wishing to feed ourselves and our children quality, nutricious, as-nature-intended food, this book is a God-send. Due to its size, it can be intimidating, especially to the new baker, but fear not! This book does not read like stereo instructions, but rather, walks you through the recipes with the patient hand of a grandmother, or, in this case, grandfather, explaining everything in such a way as to be easily understood. Choose just one recipe, and see for yourself. The book is a wealth of information.

A celebration of unusual grains & flours

For those familiar with Bob's Red Mill flours, grains, cereals, etc. from the natural foods section of the grocery store, it is tempting to discount this cookbook as "just a commercial" for Bob's Red Mill, Inc. That would be a mistake. It appears that the "Bob's Red Mill(R) Family" likes eating unusual grains as much as they like selling them -- and they have pretty good tastes to boot. Many of the recipes are for "standard" baked goods, but not the standard recipes for them. For example, the "plain" Irish Soda bread is a gluten free version, but we usually make the Whole Wheat Irish Soda bread (which is a bit chewier than "normal", but delicious and better for you). Some of the recipes are vegan -- but most are not (milk, eggs, or butter). Some of the non-vegan recipes veganize readily (e.g., whole wheat vegetable oil pie crust becomes vegan if you substitute soy milk for cow's milk). I have not found a loser recipe yet (although, as with any cookbook with over 400 recipes, there are hundreds that I will never try because they don't speak to me). Lately (this is being written three days after Thanksgiving), I have been tired of standard pastry crust for pies, so I have been trying alternates. My favorite so far is the almond oat crust, although the spelt crust deserves honorable mention. All in all, I find this a very useful cookbook when I am looking for an unusual (but trustworthy) recipe or a way of using exotic flours. Thank you Bob (the "Red Mill(R) Family") for this wonderful celebration of whole & healthy grains,.

Great book

I am buying this book after checking it out from the library for 9 wks running -- I think they want it back. I have altered ingredients in a few recipes to make lower in fat and sugar. There is a great variety of recipes, something for everyone. I LOVE the whole wheat pizza dough, another favorite is the pumpkin cranberry bread. Delicious!!