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Bob's Red Mill Baking Book Hardcover – November 7, 2006
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After a description of different kinds of flour and cereals, the book is divided into chapters on whole grain yeast breads, rolls, and sourdough; quick breads, muffins, biscuits, and scones; flatbreads, focaccia, crackers, and pizza; pies, tarts, cobblers and crisps; cookies; and cakes.
There are many ideas for using spelt, teff, quinoa, barley, buckwheat, and other less common flours, and there are quite a few gluten-free recipes, including cakes, gingerbread. and even sugar cookies. There are recipes for seven kinds of pizza dough, from yeast-free to cornmeal, and an unusual recipe for a strawberry pie that calls for baking the strawberries in a double crust. There are also many kinds of piecrust to try, ranging from sorghum and almond oat to whole wheat and barley.
The first recipe I tried was Bob's High Fiber Bread, which turned out dense and dry. I made Whole Wheat Irish Soda Bread, which was dull, dry, and heavy (I threw it out),and Gluten-free Rice Bread, a two-day project that didn't rise properly and had to be thrown out, also. Maple Pecan Muffins were very dry as were Whole Grain Bread Rings.
Here are some winners: the whole wheat pizza dough was very good, as was the Italian sausage and fontina calzone. Oatmeal pancakes were excellent, and the oatmeal muffins and orange spelt muffins were good.
It seems that often the proportions are wrong. Bob's Energy Boosters contained too much butter and didn't hold together.Read more ›
For example, there's a recipe for quinoa muffins. Why use quinoa flour instead of amaranth, barley, or, for that matter, wheat flour? What's the reason to invest the effort in acquiring quinoa flour and making this recipe instead of just using one of the many whole wheat flour muffin recipes around?
There are a few recipes for which the ingredients are obviously necessary. Rye bread has to contain rye. Injera (the flatbread they serve at Ethiopian restaurants) has to contain teff. But most recipes seem more like novelties: they could have been made with wheat flour, and used something else for no adequately explained reason. That's not to say that there might not have been a good reason; maybe the particular flour used added a particular flavor or texture that improves the product. But in most cases, the book just doesn't say.
Whole wheat flour is cheaper and easier to find than any of the unusual Bob's Red Mill products. If your goal is just to eat more whole-grain breads, there are plenty of books full of whole wheat recipes. Unless you want to experiment with a wide variety of flours just for the fun of it, I don't see much point to this book.
Most Recent Customer Reviews
I'm lucky enough to live only a few miles from Bob's Red Mill store and restaurant. What a wonderful place. I buy a lot of their grains and other goodies. Read morePublished 12 months ago by Sorcha MacAonghais
This is my go to baking book. Bob's products are available at my local grocer and my kids just eat up many of the recipes. Read morePublished 13 months ago by Mikey R
A good range of baking recipes including gluten-free. Many of the recipes call for Red Mill products but many don't. Read morePublished 18 months ago by Sheryl L. Donner
absolutely love it. so many things to bake with easy to follow directions.Published 20 months ago by sandy ganwich