Bob’s Red Mill Review, Recipe & Giveaway!

By | February 13, 2014

Disclaimer: I received a free 3-pack sample of Bob’s Red Mill products to review and Bob’s Red Mill also offered to give away a 3-pack to one of my readers via a giveaway. Clicking through any of these links and buying these products will result in Nutrition to Fruition receiving a small commission. You will not pay a higher price for this. Thank you for your continued support.

I’ve got some exciting news! Bob’s Red Mill has offered to do a review and giveaway for my readers! {scroll down to the bottom of the page for the giveaway} I know it seems like my blog is filled up with this stuff lately, and I hope that’s okay with you! I will get back to writing articles as soon as things calm down a little bit at my job (giveaway posts take me significantly less time than articles). 

What you will win


Scroll down to the bottom of this post to enter to win a 3-pack of Bob’s Red Mill products, excluding gift sets, etc. Basically pick 3 bags of gluten-free flour, like I did, and you should be safe. I got potato starch, which by the way if you are diabetic and you are interested in using potato starch (a.k.a. resistant starch) to help with controlling your blood sugar, you should check out my friend Steve’s blog, Diabetes Warrior,  and all the experimentation he has done lately on it. He has gotten better blood sugar control as a diabetic using this exact product after eating starchy foods due to changing the gut flora. By the way if you are diabetic, you probably shouldn’t make the recipe below. Just sayin’.

I also got hazelnut flour and coconut flour (both low-carb FYI). I have a recipe with hazelnut flour (below), and I also have two recipes with coconut flour: crabcakes (coming soon!) and salisbury steak.

Bob’s Red Mill

One of my favorite companies is Bob’s Red Mill, for multiple reasons. Even though I don’t eat much in the way of grains anymore because of my IBS (I’ve since added back in dairy), Bob’s Red Mill has products for everything, including Paleo flours like Coconut, Almond and Hazelnut, as well as Gluten-Free mixes, flours, etc. Basically if you have any kind of special or modified diet, you are going to want to check out Bob’s Red Mill. You CAN find these products in store, but some of the really cool ones like the Hazelnut Flour they sent me, I haven’t seen in many stores, but you can buy them online in web stores. 

The reason it took me so long to get this post up (when I said I would put it up on Saturday, when the Tropical Traditions Giveaway ended) is I have been trying to perfect a chocolate chip cookie recipe with the Hazelnut flour. While both batches have been tasty, they haven’t been perfect enough to put up here. The first batch spread out too thin and were very moist and chewy, so I overcompensated with some tricks to make them stay taller, less chewy and more crumbly, but I overcompensated and they were TOO tall, crumbly, and almost scone-like. Don’t worry, I still ate them (you knew I would!), but they just weren’t quite right. 

So this morning when I wanted to make waffles for the kids, I decided to pull out the hazelnut flour and do some experimentation. Oh. My. Goodness. I got this one right on the first try. I used local NC Cassava flour (*note, I received an email from Mark Moon Rabbit Foods, and he wanted to clarify that while Moon Rabbit Foods is a North Carolina company, the Cassava root is actually grown in Brazil since it doesn’t grow well here. He also wanted to point out that Cassava flour and Tapioca Flour/Starch are different products (albeit from the same plant), and are not interchangeable in recipes. Good to know!), but Bob’s Red Mill also makes a tapioca flour, which by the way, is NOT** the same product, although it is from the sample plant. (Updated 2/21/14) Take a look at these waffles:

IMG_8125 IMG_8130

They are so fluffy and soft! I never would have expected them to be THIS tender!


They were PERFECT. Not just good, but blog recipe perfect, so that I want to share them with the world, and you guys! These are not low-carb, though, so if you’re looking for a low-carb waffle, I might substitute in more hazelnut (for which you’ll need more liquid), drastically reduce the cassava and buckwheat. Believe it or not, buckwheat (despite the -wheat suffix) is actually gluten-free. It took me a while to believe it at first too, even as a Dietitian when I first went gluten-free almost a year ago. However, I have safely enjoyed buckwheat baked treats on multiple occasions, and even have baked stuff with buckwheat for my boss who has been diagnosed with Celiac disease (something in the water at work 😉 )

The recipe card for these waffles is below. Keep in mind that the batter is super thick, but don’t worry about that – they turn out great. You just may have to scoop the batter into the waffle maker and spread it out a bit. It may look like this:


By the way, I have this amazing waffle maker that makes waffle sticks the kids can dip in pure maple syrup. I got it for a gift, but the link will take you to the exact one. I hardly ever make regular waffles anymore, just these yummy oversized waffle sticks.

Scroll down to the bottom of the page for the giveaway. I hope you enjoy the recipe!


Gluten Free Waffles From Scratch
Serves 4
These gluten free, fluffy waffles are absolutely delicious! You may not even realize they are gluten free, with a magnificent fluffy crumb. All links are the exact products I used.
Write a review
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 cup NC Cassava Flour
  2. 1/2 cup Buckwheat Flour
  3. 1/2 cup Hazelnut Flour
  4. 1 T. sugar
  5. 1 T. baking powder
  6. 1/2 tsp salt
  7. 8 ounces butter, melted
  8. 1/2 cup heavy cream
  9. 3 eggs, beaten
  10. 1/4-1/2 cup water
  1. Preheat waffle maker. Mix dry ingredients in a large bowl. In a smaller bowl, combine wet ingredients except water. Make a hole in dry ingredients, and pour wet ingredients into dry, and then stir until thickened. Then, add water until mixture is consistency of thick batter. Spoon batter into heated waffle maker, spreading if necessary. Batter SHOULD be thicker than you're used to, don't be concerned. Close waffle maker, and cook for 5-6 minutes, or until waffle is golden brown.
Nutrition To Fruition

Good luck on the giveaway! 


1. Open to USA and Canada.

2. Winner must respond to email within 48 hours or a new winner will be chosen.

3. Winner must provide Address and Phone number.

4. Winning entry will be verified to make sure action was performed. 

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31 thoughts on “Bob’s Red Mill Review, Recipe & Giveaway!

  1. astcgirl

    Yum…those waffles look so big and fluffy…my kids would devour them in 5 mins and I love that they are gluten free.

    I would pick the hazelnut, coconut and probably the almond flour.

  2. Lisa P

    I would pick the three in your waffle recipe since I have never cooked with them and they sound interesting!

  3. patricia

    I LOVE Bob’s Red Mill! As part of my food storage preps, I have bought quite a few boxes of Beans and Grains soup mix…. It’s DEEEELISH!

    1. Samantha Scruggs

      So glad to hear you are doing food prep! I am going to launch a new website soon focused on emergency preparedness from a nutrition standpoint. Bob’s Red Mill is definitely a good product to store!

  4. Diana Cote

    Would love the hazelnut flour, almond flour and Organic coconut flour.

  5. Kelly O'Malley

    I would first choose the Black Bean Flour, I have Never heard of black bean flour and can only imagine it is fabulous. Thinking I would make some tortillas. Second I would choose All Purpose (GF) flour, since it can be an asset to any baking recipe. Third I would do gluten free medium cornmeal. Yumm.

  6. Cynthia P

    Certainly I would choose the almond flour, buckwheat flour, and maybe the black bean flour. Thanks so much for doing this giveaway – I think it’s a first for us Celiac disease sufferers.

  7. Tracy

    I do looove waffles! These look amazing. I would just sub coconut oil for the butter, flax soaked n water for the eggs & almond or coconut milk for the cream to make them plant based…Thanks for sharing

    1. Samantha Scruggs

      Let me know how that turns out, Tracy! I have a lot of friends who are vegan, so they would love a good gluten-free, vegan waffle recipe. I also have a close friend whose child is allergic to eggs and dairy (I think?) and has celiac disease, so vegan recipes are definitely her friend!

  8. Tracy

    Oops forgot to mention which flower…coconut, almond or spelt pique my interest. :0)

  9. patricia

    I would Love the Coconut flour as I already use coconut oil for nearly anything you can think of! lol The coconut is an amazing food source!

  10. Holly

    Wow those look yummy.. I think I want to get a waffle maker :D….. And I would choose Coconut flour 😀 It would go yummy with our Coconut oil 🙂

  11. Monique Shuell

    I would like the Coconut flour, Almond Meal flour and Whole Grain Quinoa flour.

  12. Pam Wood Humphrey

    I would choose the gluten free Rolled oats, the all purpose baking flour and the coconut flour.

  13. Maryann D

    I would pick Almond Meal, Coconut Flour and Buckwheat Flour.
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  15. Holly

    Entered again today 🙂 With the hubby’s Celiac disease, he’s always on the lookout to try new foods to fit his needs!!!!

  16. Pingback: Bob's Red Mill 3-pack Giveaway! - Greenmommy

  17. Becky Lyons Borgia

    I am curious to try the hazelnut flour. I also like Bob’s unsweetened coconut. I haven’t decided what third what I would pick yet.


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