Joyful Baking

With Bob's Red Mill—Good Food for All

BobsRedMill 1220

December 2020 Issue   by Lindsay Gifford
Recipes, Photography and Information provided by Bob's Red Mill

Every Christmas season there’s a light dusting at our house, causing family to come together, bells-a-ringing, smiles ear-to-ear and plenty of holiday cheer. Oh, did you think I was talking about snow—haha, not in the South... The forecast is for flour, lots and lots of flour! Baking and the holidays go hand-in-hand and whether it’s the boys sneaking into the kitchen for a taste, or the women all enjoying quality time together as we ice cakes, it never fails to bring a wonderful world of joy and memories.

There’s one family that believes in the magic of baking whole-heartedly, Bob’s Red Mill—a natural foods company bringing everyone healthier, wholesome and natural foods and whole grains. An American success story, Bob and Charlee Moore, the heart of Bob’s Red Mill, began their story in the 1960s. It all started with a kernel of truth—a wheat kernel, that is. It was Charlee who first inspired the couple’s whole grain adventure when she decided that to feed her family nutritious whole grains, starting with an incredible loaf of whole wheat bread fresh from the oven. One touted as the “most delicious loaf of bread he can ever remember smelling and eating,” according to Bob.

Inspired, Bob set out on a mission with Charlee at his side. Together they sourced traditional quartz millstones, and with a lot of hard work and ingenuity, Bob was able to open Moores’ Flour Mill in California in 1974 with Charlee and two of their sons. A few years later, after retiring to Oregon, they happened upon an old feed mill for sale. And with a leap of faith they launched what would become Bob’s Red Mill Natural Foods in 1978.

So what’s the difference between a whole grain and a processed grain? Put simply, a processed grain is missing some of its most nutritious parts, whereas a whole grain contains all of its nutritional health benefits. It’s amazing to think that something as simple as a whole grain can pack so much energy and vitality. Sure, they may look innocent enough from the outside, but the real magic lies within. Today, Bob’s Red Mill is a proud leader in gluten-free products, offering a wide variety of options and a dedicated gluten-free facility.

Their beautiful stone grinding mills, featuring quartz millstones, ensure the most nutritious parts of the whole grain remain in order to pack wholesome goodness and bring you food you can feel good about eating! They offer a variety of flours, meals, cereals, oats, mixes, grains, beans, seeds, granola, bars and so much more, all available in local stores or online (along with hundreds of recipes) at

We’ve dusted a few delectable desserts—made with healthier whole grain flour—in the next few pages so this season you can spend time joyfully baking with your family.

Hazelnut Mousse Yule Log
Prep time: 40 mins  |  Cook time: 15-18 mins  |  Servings: 10-12

Chocolate Sponge Cake:BobsRedMill 1220 YuleLog
2 Tbsp Cocoa powder    
1 Tbsp instant Espresso powder
1 tsp Baking powder    
1/2 tsp Salt
2 Tbsp Buttermilk    
1 cup Powdered sugar
1 tsp Vanilla extract    
3/4 cup Cane sugar, divided
4 Eggs, room temperature, divided
1 cup Gluten Free 1-to-1 Baking Flour, spooned and leveled

Hazelnut Mousse Filling:

1 cup Heavy Cream
1/2 cup Hazelnut Spread (such as Nutella), softened
1/3 cup Hazelnut Flour
Chocolate Buttercream:
1 cup very soft unsalted Butter
2 cups Powdered sugar, sifted
1/2 cup Cocoa Powder

Chocolate Sponge Cake: Preheat oven to 350°F. Grease a 17 x 12-inch rimmed baking pan with cooking spray and lay a sheet of parchment into the pan. Spray the top of the parchment. Set aside.Sift flour, cocoa powder, espresso powder, baking powder and salt into a medium bowl. Set aside.Separate the eggs. Add whites to the bowl of a stand mixer fitted with whisk attachment. Turn to high speed and whip until egg whites start to foam and form tight bubbles. Then, while mixing, slowly stream in 1/4 cup of the granulated sugar. Continue to whip for 1–2 minutes, or until glossy, medium peaks form. Transfer to a medium bowl. Add yolks, remaining 1/2 cup granulated sugar, buttermilk and vanilla and whip on medium-high speed, until mixture is light and has thickened, about a minute. Remove bowl from mixer. Use a spatula to fold flour mixture into yolk mixture, mixing just until combined. Gently fold in whipped egg whites. Working gently, evenly spread batter into prepared pan. Place in the oven and bake for 15–18 minutes, or until cake springs back to the touch.While cake is baking, lay a thin kitchen towel flat on the counter and sift 1 cup of powdered sugar over the towel.Remove cake from the oven and immediately invert it onto the sugar-coated towel. Carefully peel off the parchment paper. Then, starting with the narrow end, slowly and gently begin rolling the cake up with the towel. Set the cake aside to cool for 45–60 minutes in its rolled-up position.

Hazelnut Mousse Filling:
In a bowl of a stand mixer fitted with the whisk attachment, whip heavy cream (start on medium speed and increase to high as cream thickens) until medium peaks form. Fold the whipped cream into the softened hazelnut spread until fully incorporated.Carefully unroll the sponge cake. (If you see minor cracking, it’s okay! Just be gentle and don’t worry about making the cake completely flat before spreading the mousse.) Evenly spread the hazelnut mousse over the surface, then sprinkle with hazelnut flour. Re-roll the cake (without the towel, of course), and set aside to chill in the refrigerator for at least 30 minutes.

Chocolate Buttercream: Add butter to a stand mixer fitted with the paddle attachment. Turn to medium-high and beat until light and pale. Turn off the mixer, scrape down sides of bowl and sift in powdered sugar and cocoa. Return mixer to medium speed and cream until color is consistent and mixture is fluffy, about a minute.

Assemble: Trim 1/2–1 inch off each end of the log with a serrated knife, so that each end is flat and the filling shows through. Then, use the same knife to cut an angled quarter off one side of the log. This will be the branch. Place the main body of the log in the center of your serving platter (or use a nice cutting board). Spread about a tablespoon of buttercream to the side of the log where you will attach the “branch” you trimmed off, and set the branch in place. Spread buttercream in a thick layer over the entire log and branch, then drag a fork across it to make “bark” indentations. Dust cake with powdered sugar, and decorate with fresh, sugared cranberries and sprigs of rosemary.


Gluten Free Cobbler
Dairy Free  |  Prep time: 10 mins  |  Cook time: 40-60 mins  |  Servings: 8

2 Tbsps Dairy free butterBobsRedMill 1220 Cobbler
2 cups Gluten Free 1-to-1 Baking Flour
2 Tbsps Baking powder        
2 cups Sugar or sugar free Golden Monk Fruit Sweetener
1/4 tsp Salt             
2 cups Almond Milk
1/4 cup Apple Cider Vinegar    
1 lb. Frozen Mixed Berries, about 3 cups fresh or canned berries

Place butter in a 13 x 9-inch casserole dish. Put the dish in the oven and preheat the oven to 375˚F. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix well with a wire whisk. Next, add almond milk and apple cider vinegar to the flour mixture. Mix until just combined.

When the butter is melted, remove the dish from the oven, rotate the pan around to cover the bottom and sides with the melted butter. Pour batter into the prepared pan, sprinkle with fruit and bake for 40-60 minutes, until the top is golden brown and the fruit is bubbling. The length of baking time will depend on whether you are using fresh, frozen or canned fruit. Serve warm. This is great with a scoop of vanilla ice cream.


Peppermint Marble Bundt Cake

Prep time: 20 mins  |  Cook time: 50-60 mins  |  Servings: 12-14

Cake:BobsRedMill 1220 PeppermintBundtCake
1/4 cup Cornstarch         
3 cups Gluten Free 1-to-1 Baking Flour, spooned and leveled
2 tsp Baking powder        
1 1/2 cups unsalted Butter, room temperature
1 tsp Salt             
2 cups Sugar
1 Tbsp Vanilla extract         
1 Tbsp Amaretto, optional
4 Eggs, room temperature     
3/4 cup Whole milk, room temperature
1/2 tsp Peppermint extract     
1 Tbsp Red food coloring
1–2 Tbsp Candy Canes, crushed

Butter Glaze:

11/2 cups Powdered sugar         
4 Tbsps unsalted Butter, melted
3 Tbsps Whole milk         
1/2 tsp Vanilla extract
1–2 Tbsps Candy Canes, crushed

Cake: Preheat the oven to 350°F. In a medium bowl add flour, cornstarch, baking powder and salt. Whisk to combine and set aside. In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Turn to medium-high speed and beat until light and fluffy, about 3 minutes. Add vanilla (and amaretto, if using) and mix until combined. Reduce speed to low and add eggs one at a time, mixing until combined and scraping the sides of the bowl as needed with a spatula. Add flour mixture in three additions, alternating with two additions of the milk, scraping down the bowl as needed. Remove half of the batter into a separate bowl and add food coloring and peppermint extract. To the batter with no food coloring, add crushed candy canes. Generously coat the inside of a 12-cup nonstick Bundt cake pan with cooking spray (and a dusting of flour, if desired). Using 1/4 cup portions, alternate between layering white and red batter scoops into the Bundt pan. Gently swirl the batter (without going so deep into the pan you touch the internal edge of the bundt pan). Knock the pan on the counter a couple time to release air bubbles, then bake for 50–60 minutes (or until a knife comes out clean). Allow cake to rest on a cooling rack for 5 minutes before inverting cake from pan. Allow to fully cool before glazing.

Butter Glaze: Add powdered sugar, melted butter, milk and vanilla into a mixing bowl and whisk until smooth. Pour over the warm cake. Sprinkle with additional crushed peppermint pieces.


BobsRedMill 1220 Blondies

Gluten Free Butterscotch Blondies
Prep time: 15 mins  |  Cook time: 25-28 mins  Servings: 16

1/2 cup Butter
1/4 cup Cane sugar
1/2 cup Light brown sugar, packed
2 Eggs
3/4 cup Gluten Free 1-to-1 Baking Flour
1/4 cup Gluten Free Oat Flour
1 1/2 tsp Baking powder
1/2 tsp Kosher salt
3/4 cup Butterscotch chips
1/2 cup Gluten Free Rolled Oats
1/2 cup Pecans, chopped
Flaky sea salt, optional

Preheat oven to 350°F. Spray and line an 8 x 8-inch baking pan with parchment paper. In a light-bottomed saucepan, melt butter over medium high heat. Wait for it to bubble, crackle and foam. It will quickly darken in color and become fragrant. Immediately pour into a heat-safe bowl and let cool for 5 minutes. Into the butter, add the sugars and whisk until mostly dissolved. Add both eggs and continue to whisk until mixture is shiny and viscous. Don’t skip this step! It’s what will give the blondies their shiny, crackly top. In a separate bowl, stir together both flours, baking powder and salt. Add dry ingredients to the butter mixture along with the butterscotch chips, rolled oats and chopped pecans. Stir until combined. Mixture will be thick.Evenly spread mixture into prepared pan. Bake for 25–28 minutes until top is golden and the sides just begin to pull away from the pan. While warm, top generously with flaky sea salt if using. Let cool completely before slicing.


Cinnamon Roll Waffles
Gluten Free  |  Dairy Free  |  Prep time: 15 mins  |  Cook time: 15 mins  |  Servings: 2

Waffles:BobsRedMill 1220 Waffles

3/4 cup Milk or dairy free milk
1 Egg
1 Tbsp Butter or oil, melted
1 cup Gluten Free Pancake Mix

Cinnamon Swirl:

1 Tbsp Butter or Dairy Free Butter, melted
1 Tbsp Brown sugar
1 Tbsp Cinnamon

Cream Cheese Frosting:

1 cup Powdered sugar
1 Tbsp softened Butter or dairy free butter
1 Tbsp softened Cream cheese or dairy free cream cheese
1 tsp Vanilla extract

Preheat a waffle iron. In a bowl, whisk together milk, eggs and melted butter or oil. Add pancake mix and whisk until smooth. Set aside. In a small bowl, combine melted butter, brown sugar and cinnamon. Set aside. In a medium bowl, combine powdered sugar, softened butter, softened cream cheese and vanilla extract. Set aside. Portion waffle batter onto preheated waffle iron, then swirl the cinnamon mixture over the batter and cook according to your waffle iron instructions. Keep finished waffles warm while cooking the remaining batter. Spread cream cheese frosting over the warmed waffles and enjoy.


Gluten Free Snickerdoodle Cookie Bites

Prep time: 15 mins  |  Cook time: 8-10 mins  |  Servings: 22

1 1/2 cups Gluten Free 1-to-1 Baking Flour BobsRedMill 1220 Snickerdoodles
1/4 tsp Baking soda
1 pinch Salt
1/2 cup Butter or non-dairy butter, slightly softened
3/4 cup Cane sugar
1 tsp Vanilla extract
1 Egg or 1 Flax Egg (1 Tbsp Golden Flaxmeal mixed with 3 Tbsp warm Water)


2 Tbsps Cane sugar
1/2 tsp Ground cinnamon

Line two baking sheets with parchment paper. In a small bowl, combine flour, baking soda and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment or by hand with a spoon, mix butter and sugar until just combined. Add vanilla extract and egg. Mix until combined. On low, add flour mixture and mix until thorough combined. Scoop cookies onto prepared cookie sheets, about 1 Tbsp each, leaving about 1 inch space between. In a small bowl, combine remaining 2 Tbsps sugar and cinnamon. Roll the top of each cookie in the cinnamon-sugar mixture. Chill cookies in the refrigerator for 60 minutes (optional, but recommended).

While dough chills, preheat the oven to 400°F. Bake cookies until light golden brown around the edges, 8-10 minutes. Allow to cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.


Red Velvet Cupcakes with Ginger Buttercream
Prep time: 30 mins  |  Cook time: 17-20 mins  |  Servings: 12

Ganache Filling: BobsRedMill 1220 RedVelvet

1/3 cup Heavy cream         
4 oz good quality Dark chocolate
¼ tsp Vanilla extract         
2 tsps gold Rum, optional
1 Tbsp unsalted Butter, room temperature         

Red Velvet Cupcakes:

1/4 tsp Ground cinnamon         
1 1/3 cups Super-Fine Cake Flour    
1/2 tsp Kosher salt         
1 Tbsp Vanilla extract
3/4 cup Granulated sugar         
2 Tbsps unsweetened Dutch process Cocoa
1 Egg, room temperature         
3/4 cup Butter, room temperature     
3/4 tsp Baking soda         
1/2 cup Buttermilk, room temperature
1 Tbsp Red food coloring         
1 tsp White vinegar

Ginger Buttercream:

31/4 cups Powdered sugar     
1 cup unsalted Butter room temperature
2 tsp Vanilla paste          
4 oz Cream cheese, room temperature    
1/2 tsp fine Salt              
1/2 tsp Ginger, freshly grated*
1/4 cup crystallized Ginger, finely chopped

Ganache Filling: Chop the chocolate and transfer it to a heatproof bowl. In a small saucepan add the heavy cream. Set the pan over medium heat. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then whisk until smooth. Add the butter, vanilla and rum and whisk until combined. Cover the top of the ganache with plastic wrap and set aside.

Red Velvet Cupcakes: Preheat the oven to 350°F. Line standard muffin tins with paper liners. In a medium bowl add the cake flour, cocoa, cinnamon and salt. Whisk to combine and set aside. In a stand mixer fitted with the paddle attachment, add the sugar and butter. Turn the mixer to medium-high speed and mix until light and fluffy, 2-3 minutes. Scrape down the bowl using a spatula. Add the egg on low speed and mix until just combined. Mix in the red food coloring and vanilla. Add the flour mixture in three batches, alternating with adding the buttermilk. Mix until combined, scraping down the bowl as needed. In a small bowl combine the baking soda and vinegar. Add the mixture to the batter and mix on low speed until just combined. Divide the batter evenly among the lined cups, filling each 3/4 full. Place the cupcakes in the oven and bake, rotating the pan halfway through, for 15-18 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pan to a baking rack to cool completely before removing the cupcakes.

Ginger Buttercream:
While the cakes are cooling, make the buttercream. In a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Turn the mixer to high and mix until light and fluffy, 2-3 minutes. Add the powdered sugar and beat on high speed for 2-3 minutes more. Add the vanilla paste, grated ginger and salt. Mix until thoroughly combined.

Using a serrated knife, cut out a narrow, cylindrical well at the center of each cupcake. (You want to go most of the way down the cupcake but don’t cut through the bottom.) Once the ganache is a pliable consistency, you can either place the ganache filling into a piping bag and fill each cupcake, or simply use two spoons: scoop with one spoon, and push the ganache into the hole with the other spoon. Pipe or spread the buttercream over the tops of the cupcakes, then sprinkle the chopped crystallized ginger over the tops of the cupcakes and serve.



Raspberry Cream Cheese Layered Coffee Cake
Prep time: 20 mins  |  Cook time: 60-70 mins  |  Servings: 8

Cinnamon Sugar Swirl: BobsRedMill 1220 CoffeeCake
2 Tbsp Ground cinnamon     
1/2 cup Granulated sugar


1/4 cup Light Brown Sugar     
4 Tbsps unsalted Butter, melted and cooled
1 pint fresh Raspberries         
1/2 cup unbleached white all-purpose Flour

Cream Cheese Layer:

8 oz Cream Cheese, softened     
1/2 cup Granulated sugar
1 large Egg, room temperature

Cake Batter:
1 tsp Baking powder         
2 cups unbleached white all-purpose Flour
1 tsp Baking soda         
3/4 cup unsalted Butter, room temperature
1/2 tsp sea Salt             
1/4 cup Light brown sugar, packed
1/2 cup Granulated sugar        
3 large Eggs, room temperature
1 tsp Vanilla extract         
1/2 cup Buttermilk, room temperature

Cinnamon Sugar Swirl: Place rack in center position and preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Set aside. In a small mixing bowl add cinnamon and sugar. Whisk to combine and set aside.

Streusel Topping: In a small mixing bowl add melted butter, flour and brown sugar. Use a fork to combine until mixture resembles rough sand. Set aside. Cream Cheese Layer: Add cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high until smooth, about 1 minute. Add egg and mix on medium speed until mixture is smooth, stopping to scrape the sides and bottom of the bowl with a rubber spatula as needed. Remove the cream cheese mixture from mixing bowl and set aside. Clean bowl and paddle attachment.

Cake Batter: In a medium mixing bowl add flour, baking powder, baking soda and salt. Whisk to combine and set aside. Add butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 3 minutes. Stop mixer. Add eggs and vanilla. Turn to medium speed and mix until smooth. Turn mixer to low and add one third of the buttermilk to the mixer, followed by one third of the flour mixture. Repeat the process until all buttermilk and flour have been added, being sure to add as soon as the prior ingredient is incorporated (3–5 seconds for each). After the last of the flour is added, turn off mixer and use a rubber spatula to finish mixing.

Assemble the Coffee Cake: Using an offset spatula, spread half the batter into the prepared pan. Sprinkle the cinnamon sugar mixture over the batter. Top sugar mixture with remaining batter. Using a butter knife or thin rubber spatula, swirl the batter and cinnamon sugar together, being sure to drag it to the bottom of the pan. Smooth the top. Pour reserved cream cheese mixture over the batter. Layer fresh raspberries on top of the cream cheese layer, then crumble and evenly distribute the streusel topping. Bake coffee cake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes then run a paring knife around the edge of the pan. Carefully remove it from the springform. Slice and serve warm.

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