280g Roman Artichokes (Alpiste)

UNBLEACHED and UNBROMATED America's Best Baking Flour™ Bakers love Artisan Unbleached Bread Flour, the perfect all-purpose flour for all of your bread recipes, from simple homemade bread to sourdough bread. This premium bread flour is milled from U.S.-grown wheat and mixed with malted barley flour, which helps yeast breads rise. The high protein content in bread flour is better than white flour for gluten development, which is especially desirable for chewy baguettes and pizza crusts. #ProTip: to enhance a great bread recipe, bake your bread or pizza on a preheated baking stone for maximum crunch! Use a pizza peel to remove from oven. Whether you're baking bread by hand or with a bread machine, this is the flour for you! While AP flour is good for many all-purpose recipe, the protein and gluten of our bread flour makes it a strong flour to achieve those delicious, chewy crusts. Try our artisan bread recipe below to get started! No-Knead Artisan Bread Ingredients 3 cups Artisan Bread Flour 1 1/2 cups Warm Water 2 tsp Salt 1/2 tsp Active Dry Yeast or Instant Yeast In a large bowl, combine bread flour, salt and yeast. Add water and stir until a shaggy bread dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours. Preheat oven to 450ºF. Place a 4-quart Dutch oven into the preheated oven, without lid, for 30 minutes. While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven. Cover Dutch oven with its lid and bake for 30 minutes. Remove cover and bake for 12 minutes more. Remove loaf of baked bread from Dutch oven and cool completely before slicing with a serrated knife. At Bob's Red Mill, we offer flours for any bread baking projects you may have, as well as pastry flour, whole wheat flour, organic flour and more.

Adventure Ready™ Bob's Red Mill Honey Oat Granola is a scrumptious and easy way to enjoy the goodness of whole grains. With just a hint of sweetness, Honey Oat Granola uses gently toasted clusters of whole grain oats to create a wholesome ready-to-eat cereal. Sweetened with honey, cane sugar and pure vanilla. The irresistible oats and honey flavor will keep you reaching for more of this crunchy granola! The whole grain rolled oats make this an excellent source of fiber, which can help you feel fuller longer and maintain a healthy weight. This granola is also a good source of iron and contains 6 grams of muscle-building protein in each 1/2-cup serving. For a filling, protein-packed breakfast, serve this granola over Greek yogurt and topped with peanut butter and chopped nuts. Drizzle with coconut oil for extra flavor! Or add sweet ingredients and turn our Honey Oat Granola into a decadent dessert: chocolate chips, coconut, maple syrup or even brown sugar can enhance the flavor of this delicious treat. Store our Honey Oat Granola at room temperature in an airtight container for maximum freshness—if it lasts more than a day or two, that is! Make sure to explore our entire family of incredible granolas, including our Classic, Apple Blueberry, Cinnamon Raisin, Apple Strawberry, Apple Cinnamon and Honey Almond varieties. Make sure to check out our muesli as well!

Tapioca flour comes from cassava (manihot esculenta), a plant common to South America. It’s a paleo diet favorite as well as one of the main ingredients for pao de queijo, or Brazilian cheese bread. Use with other alternative flours like coconut flour, cassava flour, potato starch and arrowroot starch with xanthan gum for best results. Looking for tapioca pudding? Use our tapioca pearls for quick-cooking tapioca and more.

Sorghum grains are unrelated to wheat, so they are suitable for those with celiac disease or a gluten intolerance. Traditionally, this gluten free flour has been used to create pancakes, porridges, beer and flatbread such as jowar roti in India. It can also substitute for other grains in cakes, cookies, breads and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies and more—although keep in mind you’ll need to include a binder such as xanthan gum. Sorghum is the third most important cereal crop nationally and the fifth most important around the world. After originating in Africa thousands of years ago, the grains spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today, sorghum remains a staple food in India and Africa and is growing in popularity in America. In fact, the sweet sorghum used to make sorghum syrup is grown in the American South, including Alabama, Arkansas, Georgia, Iowa, Kentucky, Mississippi, North Carolina and Tennessee. Increase your daily intake of whole grains the easy way: add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes and cookies. You can also browse our extensive collection of recipes using sorghum, from monkey bread to dinner rolls!