I admit it, I’ve got a thing for Bob’s Red Mill family of flours and grains. So much so it’s freaking my husband out, and if he ever meets Mr. Red Mill, he might just challenge him to a duel for my affections. So it is with great pleasure that I invite you, my gluten-free readers to enter a contest that has multiple prizes sponsored by Bob’s Red Mill. And all you have to do is demonstrate your favorite recipe using Bob’s Red Mill Steel Cut Oats. Videotape your efforts, and you can win HUGE.
You see, last year the Bob’s Red Mill team won the Golden Spurtle in the world porridge making championship in Scotland. They’re competitive like that, and they want to win again so they’re looking for your help. Got a great recipe you make with Bob’s Red Mill steel cut oats, or gluten-free oats, like I do? Shoot a video, upload it to the Spar for the Spurtle site, and you could win a trip to Portland, Oregon for the cook-off! If you kick some steel cut oat butt there, you’ll be asked to join the team and travel to Scotland for the championship. I want to go to there, don’t you?
But wait, there’s more! For being a fabulous reader of Gluten Is My Bitch, you also get your very own prize just for entering the contest. The first five GIMB readers who enter the contest, and let me know that you did so, are going to win a prize pack courtesy of Bob’s Red Mill that includes: A bag of Steel Cut Oats, a wooden spurtle (traditional Scottish porridge stirrer) and a Bob’s Red Mill Cookbook. That’s right, a spurtle!
So get cooking, shoot some video on your Flip, your webcam, whatever works for ya’ oat-lovers, and tweet your entry (follow me @atothepg), and let me know at firstname.lastname@example.org that you are in the race for the spurtle. Deadline is July 30th, so get in your kitchens!
Need some inspiration? Here’s my gluten-free recipe for Magnolia Bakery’s oatmeal muffins. This is what my family chowed down on this morning. Yummmmmm.
Gluten-Free Oatmeal Muffins Recipe
adapted from Magnolia Bakery
Prep time: 10 minutes Cook time: 18 minutes
2 cups Bob’s Red Mill Gluten-Free Old-Fashioned Rolled Oats
1 1/2 cups milk
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted and cooked slightly
1 teaspoon vanilla extract
1. Preheat oven to 400 degrees
2. Grease a 12-cup muffin tin.
3. In a medium-size bowl, mix the oats and the milk and set aside for 10 minutes. Meanwhile, in a large bowl, mix together the dry ingredients leaving a well in the middle.
4. Add liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy.
5. Fill the muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden. Do not overbake.
Makes: 12 muffins
Can I just tell you that there’s not much better than a hot muffin? But if there was something better, it would be a trip to Portland, Oregon to hang out with Bob’s Red Mill people, followed by a trip to Scotland with those same rad folks.