Guess what I got? And you can’t cheat by looking at the picture below!
I could imagine that would be difficult, considering – the picture’s right there. So it can’t have been much of a guess, but out of pure excitement I will reiterate…
Bob’s Red Mill sent me a box of their gluten free products!
Bob’s Red Mill has a special place in my heart. I grew up eating their oats every morning for breakfast around the dinner table with my family.
My favourite way to enjoy them? Sprinkled with cinnamon and brown sugar. But I was stickler at waiting until the brown sugar was melted before digging in. It used to drive my mom crazy, especially on the days she was trying to get us out the door for school.
Times have changed though, and I’m no longer able to eat oats. At first this was a huge adjustment for me, but I adapted thanks to companies out there like Bob’s Red Mill, that make switching to gluten-free a whole lot easier.
Bob’s Red Mill has a fantastic line of gluten-free products [in addition to their whole wheat flours, entree mixes, and cereals, that are not gluten free], many of which I use in my kitchen on a daily basis [love the organic flaxseed meal!].
Over the next couple of weeks, I will be sharing with you my opinion, recipes, and nutrition observations of Bob’s Red Mill gluten free:
- Pizza Crust
- Coconut Flour
- Kasha (roasted buckwheat – which I already plan on preparing like Edible Perspective’s Vanilla Faro) and;
- Chocolate Chip Cookie Mix
I’ve never used these products from Bob’s Red Mill before, so it’ll be a fun time. Stay tuned!
On with the eats…
We’ll be using this soup in tomorrow’s recipe. It turned out so well that I thought I’d share this with you ahead of time.
Cream of Mushroom Soup
- 2 cups unsweetened almond milk
- 1 tbsp coconut oil
- 1 cup white mushrooms, diced (worked out to be 5 mushrooms)
- 1 small yellow onion, diced
- 1/4 cup brown rice flour
- 1/4 tsp Himalayan salt
- 1/4 tsp El Peto Onion Soup Mix (I was out of onion powder so used this instead. It worked out really well in this recipe but onion powder would also be good)
- dash of pepper
- Bring almond milk to a boil in a medium sized saucepan
- Meanwhile, sauté coconut oil, mushrooms and onions
- While whisking continuously, add mushroom mixture to the boiling almond milk
- Whisk in flour until combined
- Add salt and pepper
- Bring back to a boil over medium heat
- Whisk until you have a thick and creamy texture (takes 3 minutes or so)
Makes 2 cups of soup, 2-3 servings.