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 traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

496 pages, Hardcover

First published October 31, 2006

Reviews

[H (trying to keep up with GR friends) Balikov · Rating 4 out of 5]

I can go into my local supermarket and see a lot of shelf space devoted to Bob’s Red Mill baking products. It is amazing how many whole grains, from Amaranth to Millet and Teff are available. I have tried some and probably will use others since they are tasty and reliable.
If you use this book expect that you will, from time to time, be pointed to a BRM product. But there isn’t an attempt to brand everything.

Here is an outline of what this book covers:
• Whole Grain Yeast Breads, Rolls and Sourdough
• Quick Breads, Muffins, Biscuits and Scones
• Flatbreads, Focaccia, Crackers and Pizza
• Pies, Tarts, Cobblers and Crisps
• Cookies
• Cakes
• Gateaux and Pancakes, Crepes and Waffles

There are so many ideas and handy explanations among the plethora of recipes. Ettinger takes plenty of time to share information on the multiplicity of whole grains and what baking equipment will make things easier (or more successful). You can skip this or read it when you have the time and/or inclination.

I am not a very good baker but I can do enough to amuse and satisfy myself. Here, I learned some great new scone recipes and appreciated the inspirations for new cobblers and crisps.

This book has inspired me to try baking some crackers and flat breads. And that’s part of what we look for in any cookbook, isn’t it? I have had success with the recipes and find the instructions complete in every way - a very nice compendium of recipes combined with tips and basic information.
4.5*

[Sophie · Rating 5 out of 5]

Just discovered this fabulous cooking book. I’ve been using Bob’s products for years and I’m so happy to be able to bake new recipes with this book. Delicious and easy to make breads!

[Sarah Dunmire · Rating 4 out of 5]

Got this book at Bob’s Red Mill in Milwaukie, OR, just south of Portland, OR on vacation. So cool to see the headquarters in person! They have all kinds of Bob’s Red Mill products at my grocery store in the natural food section. There are 31 recipes I want to try making in here. It would have been 5 stars if there were pictures of the recipes. Always better when cookbooks have pictures. I want to see how it’s supposed to turn out!

[Dray · Rating 4 out of 5]

This book has a lot going for it. Firstly, I use Bob's flour a lot, its made in my state. Second, they make an exceedingly large number of flours, so many it can get confusing deciding which to use sometimes. Third, this book presents both a wide array of baked goods (I really loved the section on flatbreads and crackers) as well as using the wide array of flour products. Very good baking book.

[Dee Roll · Rating 5 out of 5]

Great background and recipes

[Sarah · Rating 5 out of 5]

With this cookbook, I feel less guilty about eating delicious baked goods, but don't have to sacrifice taste. I love Bob's Red Mill.

[Melissa · Rating 4 out of 5]

Every recipe I've baked from this book has turned out well, and tasted great.

[Sonja · Rating 3 out of 5]

The recipes are great for making healthy baked goods, but there are not many photos in the book. The Snickerdoodles I made were also fairly dry and tasteless.

[Stacey · Rating 5 out of 5]

This one will let you get your sweets on.

[Beckyt · Rating 4 out of 5]

This is a very good book for people who already know how to bake and want to learn to bake with whole grains. It is very readable and the recipes aren't too complex.