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Scottish Oat Cakes {Gluten-Free}

If you use Bob’s Red Mill products, you’re familiar with top quality whole grains: wholesome, timeless foods that have nourished people for generations. For this month’s installment of A Happier Healthier You 2015 we’re talking with Bob Moore, the friendly face behind the company, to dig deeper into the world of whole grains.

A Happier Healthier You 2015

I am so excited to be featuring Bob! His enthusiasm for providing the best quality, most nutritious product he can is pretty amazing. And did you know that for his 81st birthday, he surprised all his employees by giving them total ownership of Bob’s Red Mill through an Employee Stock Ownership Program? What an incredible guy.

Bob Moore

Photo courtesy of Bob’s Red Mill.

One of the things I admire most about Bob’s Red Mill is their commitment to doing things with integrity; from their website:

At Bob’s Red Mill, we know that you can’t rush quality. That’s why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production ‘secret’ allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended.

Our beautiful stone grinding mills are much like the ones used during early Roman times. And to this day, our quartz millstones remain the best way to produce the finest products available. Unlike high-speed steel rollers, our stone mills ensure the most nutritious parts of the whole grain remain, so we can pack all-natural goodness right into your bag.

I’m also impressed by the degree to which Bob’s Red Mill takes gluten free seriously. When I’m cooking or baking for someone with a gluten sensitivity, their products are my first choice.

Scottish Oat Cakes {Gluten-Free} 2

Bob was kind enough to answer a few questions for us…

1. The old method of stone-grinding requires much more craftsmanship than the use of modern high-speed steel rollers and seems to be much more of an art; what first drew your interest to stone-grinding?

I have always loved old machinery. I happened to pick up a copy of John Goffe’s Mill a while back and my passion for old machinery took a new turn as I read about stone-grinding mills. My interest in stone milling became a slight obsession. The idea of putting one pound of flour into a mill and getting one pound of flour out is almost magical—such a simple idea that reminds you of all that is right in the world. At this time, Charlee was trying to feed our three boys with wholesome foods. When I retired, the two ideas came together when I found a set of usable stone mills and an old mill. My wife, along with my boys, helped me open our first mill in Redding, California and the rest is history. It’s a little bit of this and a little bit of that, but it came together and look where we are now.

2. How does stone-grinding work and why does this process yield a product that is nutritionally preferable?

Briefly, clean grain begins its journey to freshly milled flour in the hopper. From the hopper, grain is ground by slow moving quartz millstones to produce flour. The upper stone moves grain against the lower stone to produce the flour. Adjusting the lower stone controls the granulation of the flour. Our stone mills are motor-driven, but throughout history they have been propelled by man, animal, water and wind.  Flour milled at Bob’s Red Mill is made with 100% whole grains. What is placed in the hopper comes out as smooth, wholesome whole grain flour perfect for baking. Stone grinding is preferable because it keeps the flour at a cooler temperature, preserving vital nutrients.

Stone Grinding

Stone grinding graphic courtesy of Bob’s Red Mill.

3. Another important factor that impacts the nutritional content of the final product is the source of the grain and the farming practices that were utilized to grow it. Can you tell us how you source your products and what farming practices you look for in the farmers you partner with?

We offer a huge variety of grains and beans and we source them where they are best grown. For most grains, this means the United States. Some grains, like quinoa and amaranth, are only grown in other parts of the world. We strive to know our farmers and visit their farms. Each farmer must adhere to strict documentation regarding how products are grown and seeds are sourced. For example, if an ingredient will be used in our gluten free facility, the farmer must ensure that the crop is grown and processed in a way that will still yield a gluten free ingredient.

4. Bob’s Red Mill is known for its high-quality whole grains; can you tell us a bit about the nutritional benefits that whole grains provide and the role they play in a balanced diet?

Whole grains are the foundation of a healthy diet. They provide fiber, protein and essential nutrients. The fiber helps keep you full, so you’re less likely to reach for those donuts mid-morning. Each grain offers different nutritional benefits. Take quinoa, for example, it’s a complete protein and a good option for plant-based diets. Millet is an alkaline grain, which helps keep the body in balance. Pair whole grains with a diet rich in fruits and vegetables, quality protein and healthy fats and you have a recipe for success.

5. What advice can you give to people who want to try to incorporate more whole grains into their daily eating to get nutritional benefits, but don’t have a lot of time to cook or are just learning how to cook? Are there any whole grains in particular that you recommend for someone in that situation?

There are some easy ways to incorporate whole grains into a busy life. Oatmeal is a whole grain and can be prepared quickly or even put in a thermos overnight. Popcorn is a great whole grain snack and can be cooked easily in a brown paper bag in the microwave; forget those microwave packets, they’re just full of junk. Quinoa and buckwheat take about 15 minutes on the stove top, which is about how long the rest of your meal will take to prepare. Beyond that, many people at the mill will cook up big batches of whole grains on the weekend and use them throughout the week. We have a lot of recipes on our website to make trying whole grains easy for any level of cook.

Grains and Beans

Clockwise from top right: quinoa, chickpeas, buckwheat, and farro; image courtesy of Bob’s Red Mill.

6. The ancient grains featured in your Grains of Discovery are pretty incredible. They originate from various different areas of the world and their history reflects both culture and cuisine from the region they come from. Can you tell us about your personal favorite; how was it used in ancient times and how is it used today? What health benefits does it offer? 

I can’t just pick one. That’s like telling a mother to pick her favorite child. My favorite grain in general is the humble oat, but lately, I’ve become fond of sorghum. It’s a gluten free grain that most people don’t know about. It takes a little longer to cook, but it’s worth it. The chewy texture and earthy flavor go well with savory dishes, like roasted vegetables and grilled chicken.

Scottish Oat Cakes {Gluten-Free} 3

I wanted to make one of Bob’s favorite dishes to share with you and I decided on Bob’s Favorite Scottish Oatcakes. Lately I’ve been reducing gluten from my diet so I made a couple changes to the original recipe to make my oatcakes gluten free. A combination of almond meal and tapioca starch stand in for whole wheat pastry flour here, and it worked perfectly.

If you’re not familiar with oatcakes, they’re crisp Scottish crackers made mostly of oats. I love their nutty flavor, and the fact that they can go either sweet or savory depending what you top them with (I think they’re wonderful with cheese and/or jam). I wanted to find out what Bob likes to put on his oatcakes, and here’s what he said:

When I’m at our restaurant for breakfast I like to go back into our bakery and enjoy a couple of oatcakes – fresh from the oven. They’re so good when they’re just-baked and warm, I usually eat them without any topping, but if I spread anything on them it has to be marionberry jam!

Living on the East Coast, I am looking forward to the day I can get my hands on marionberry jam (or marionberries to make jam) to try it on oatcakes. :)

Thank you so much for being here, Bob! Take a look at Bob’s Red Mill to see what fabulous whole grain (and more!) products they offer, and for more healthy recipe inspiration.

Follow Bob’s Red Mill on FacebookTwitterPinterest, and Instagram.

Scottish Oat Cakes {Gluten-Free} 4

Scottish Oatcakes {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: About 15 oatcakes
These crisp Scottish crackers have a nutty flavor and can go either sweet or savory depending what you top them with.
  • 1½ cups (215 g) + 2 TB Scottish oatmeal (I used Bob’s Red Mill), divided
  • 6 tablespoons (42 g) almond meal (I used Bob’s Red Mill)
  • 4 tablespoons (30 g) tapioca starch (I used Bob’s Red Mill)
  • 1 teaspoon coconut sugar (regular sugar or brown sugar will also work)
  • ½ teaspoon fine salt
  • ¼ teaspoon baking powder
  • ¼ cup (55 g) unsalted butter, melted
  • ¼ cup (60 ml) hot water (slightly more or less as necessary)
  1. Preheat the oven to 325F; grease a large baking sheet with butter or line it with parchment paper or a silpat liner.
  2. Stir together 1½ cups Scottish oatmeal, almond meal, tapioca starch, sugar, salt, and baking powder in a large bowl. Add the butter and stir until evenly distributed, then use a fork to gradually mix in enough water so the dough is moistened and comes together as a ball when squeezed.
  3. Form the dough into a ball and then flatten it slightly. Sprinkle the remaining 2 tablespoons Scottish oatmeal onto a countertop or other flat surface. Roll the dough out to ¼-inch thick, and then use a 2 to 3-inch round cutter to stamp out dough circles. Re-roll the scraps and repeat.
  4. Arrange the oatcake circles about ¼-inch apart on the prepared baking sheet. Bake until they’re golden, about 25 minutes. Cool completely before serving.
  5. Enjoy as-is, serve with jam or cheese, or use them to build hors d’oeuvres.

 : : GIVEAWAY : :

I am thrilled to be giving away a $100 gift card for to one lucky winner! (HUGE thank you to Bob’s Red Mill for sponsoring this giveaway!)

To participate in this giveaway, just leave a comment on this post telling me what you like best about the month of May (it’s my anniversary month, so that’s what I like best ;) ).

For extra entries, you can do any of the following (please leave a separate comment for each):

You do not need to have a blog to enter this giveaway. For shipping purposes, this giveaway is only open to residents of the U.S. and Canada. This giveaway ends on May 8, 2015 at 11:59 PM EST. Once the giveaway ends, the winner will be randomly chosen and notified via email. The winner will have three business days to respond with his or her mailing information, otherwise a new winner will be randomly chosen. Good luck to all!

Disclosure: Bob’s Red Mill provided me with their products that are used in this recipe and they are providing the prize for this giveaway; as always, opinions stated are my own. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. What tasty looking crackers, I love the idea of serving them with jam and I bet they’d be fabulous with mascarpone, figs, and honey!

  2. I follow Bob’s Red Mill on Twitter as @dandidaffyhill.

  3. I liked Bob’s Red Mill on facebook as Dandi Daffyhill.

  4. I followed your page on Twitter as @dandidaffyhill.

  5. I liked your page on facebook as Dandi Daffyhill.

  6. My favorite whole grain is quinoa.

  7. The thing I like best about May is that everything in my garden is growing now.

  8. Oatmeal is my favorite grain-it’s so versatile.

  9. … And I like Bob’s Red Mill on Facebook, too!

  10. May is special to me because my two granddaughters were born in May.

  11. Hey Faith! Bob’s Red Mill is my preferred brand for baking. Love their flour, especially for pizza. May is probably my favorite month, spring produce marks the arrival of all my favorite fruits and vegetables… aaaand it’s my birthday month!

  12. My favorite whole grain is wheat berries. I love their taste ad texture.

  13. May is all about gardening and getting my plots ready to be planted.

  14. Sharon Scott says:

    I love May for all the beautiful flowers that bloom this month and planting a few of my own!

  15. I follow Bob’s Red Mill on Twitter.

  16. I like Bob’s Red Mill on Facebook.

  17. My favorite whole grain is millet. It makes a wonderful flour for gluten-free baking.

  18. My favorite part of May is that the weather gets warmer and lots of things are in bloom.

  19. I live along a lake so when May rolls around the weather FINALLY starts to creep back to warm! That’s my favorite thing.

  20. Ann Howard says:

    20 years ago this month I was anxiously awaiting my sons arrival. He will be 20 years young on the 24th. He is just one of the many gifts I have been blessed with.

  21. I love May! My greenhouse starts filling up with my favorite color green and the hummingbirds start visiting their feeders. It’s also a time to celebrate Mother’s Day, my Birthday, and Anniversary. So many special and dear things to me happen all during the month of May.

  22. Heather B says:

    I like Bob’s Red Mill on Facebook.

  23. Heather B says:

    I Like you on Facebook.

  24. Heather B says:

    I follow Bob’s Red Mill on Twitter @MissHeather522

  25. Heather B says:

    I follow you on Twitter @MissHeather522

  26. Heather B says:

    My favorite whole grain is brown rice.

  27. Heather B says:

    My favorite thing about May… It is my birthday month!!!

  28. Monali P. says:

    The best thing about May? Two things for me actually: Mother’s Day and my Mom’s birthday!

  29. Monali P. says:

    Following Bob’s Red Mill on Twitter – @monaliparmar. Such great recipes!!

  30. Monali P. says:

    I follow you on Twitter @monaliparmar

  31. I love May because it finally warmed up enough to start hanging clothes out to dry

  32. I love that I can take pictures of food I’m natural light later in the day haha

  33. I love May because it finally feels like spring here in Michigan, and I love being able to celebrate my mom on Mother’s Day!

  34. It’s my birthday month so you know I love that. :) And I love that this is the month that winter finally disappears here in the Midwest!

  35. Beautiful post, cookies, and recipe. I LOVE BOB and the people at the mill. They are incredible, and amazing! Hmmm May is best because it’s Mother’s Day and my husbands and kitties Birthday!

  36. What an interesting interview, I enjoyed reading about the man behind his company. These oatcakes sound so good and would be perfect with my afternoon cup of tea.

  37. Alison H. says:

    I follow Bob’s Red Mill on twitter @sockmonkeydiva

  38. Alison H. says:

    I follow An Edible Mosaic on twitter @sockmonkeydiva

  39. Alison H. says:

    I like Bob’s Red Mill on FB Alison Wood Harper

  40. Alison H. says:

    I like An Edible Mosaic on FB Alison Wood Harper

  41. Alison H. says:

    My favorite grain is most definitely oats!

  42. Alison H. says:

    My favorite part of May is the gardening!

  43. Bianca @ Sweet Dreaming says:

    i follow bob’s red mill on twitter

  44. Bianca @ Sweet Dreaming says:

    i follow an edible mosaic on twitter

  45. Bianca @ Sweet Dreaming says:

    my fav whole grain is definitely oatmeal!

  46. Bianca @ Sweet Dreaming says:

    i love that May means another semester of med school over!

  47. Lauren J. says:

    Oats! I eat them daily!

  48. Lauren J. says:

    Also my anniversary and my son’s birthday!

  49. Andrea D. says:

    I am a twitter follower of Bob’s Red Mill. Thanks for the chance to enter.

  50. Andrea D. says:

    I am a twitter follower of yours. Thanks for the chance to enter.

  51. Andrea D. says:

    I am a facebook fan of Bob’s Red Mill. Thanks for the chance to enter.

  52. Andrea D. says:

    I am a facebook fan of yours. Thanks for the chance to enter.

  53. Andrea D. says:

    I love whole oats. Thanks for the chance to enter.

  54. I Like Bob’s Red Mill on Facebook: Kari ‘Savage’ Stewart

  55. I love celebrating Mother’s Day with my Mom, sister, 2 nieces, and my 2 daughters. We always plan a special day together.

  56. Joe Hatley says:

    I like May because I can finally plant and work in our garden!

  57. Denise Wilson says:

    I follow bon’s red mill on twitter

  58. Denise Wilson says:

    I follow on twitter

  59. Denise Wilson says:

    I like Bob’s red mill on Facebook

  60. Denise Wilson says:

    I like you on Facebook

  61. Denise Wilson says:

    It’s my birthday and anniversary month and now I’m a mama!

  62. it is the merry month of may

  63. I like May because it is your anniversary, Bob!
    Happy Anniversary!

  64. I love May because it’s my mom’s birthday month and Mother’s Day

  65. My peonies come into bloom!

  66. I follow Bob’s Red Mill on Twitter where I am @AnnaZed.

  67. I follow An Edible Mosaic on Twitter where I am @AnnaZed.

  68. I like Bob’s Red Mill on Facebook where I am Margot Core.

  69. I like An Edible Mosaic on Facebook where I am Margot Core.

  70. My favorite whole grain is in fact oats (must be the Scottish blood); I put globs of old-cold-cooked oats in my smoothies and it makes them fantastically creamy.

  71. Quinoa is my favorite whole grain

  72. Following Bob’s Red Mill on twitter @justtellmewhen

  73. Following An Edible Mosaic on twitter @justtellmewhen

  74. My favorite thing about May is Mother’s Day and getting to spend the whole day with my mama!

  75. Bob’s Red Mill products totally ROCK. And so do these oatcakes!! My favorite thing about May is the same as yours – it’s our anniversary month :-)

  76. LunaRaven says:

    I follow Bob’s Red Mill on Twitter via: @anulnevar

  77. LunaRaven says:

    I follow AnEdibleMosaic on Twitter via: @anulnevar

  78. LunaRaven says:

    I liked AnEdibleMoasic on FB via: J.Craig

  79. LunaRaven says:

    My favorite thing so far about May is that I got hired for a job I wanted!

  80. I like being able to garden before it gets too hot!

  81. I love the beautiful hiking weather in May!

  82. sassygirl says:

    cool giveaway!
    love the month of May because
    it’s the start of planting my herb
    and vegetable garden outdoors…
    in chicago. :)

  83. Barley… I’m a fiend for barley!!!

  84. I follow Bob’s Red Mill on Twitter.

  85. I follow An Edible Mosaic on Twitter.

  86. I like Bob’s Red Mill on Facebook.

  87. I have to pick ONE thing I like about May? Hmmmm … Apricots! Fresh off the tree. Oh, and road trip to the homestead. That’s two.

  88. I like An Edible Mosaic on Facebook.

  89. I like the rain of May, we could use some rain for the garden.

  90. I love that it’s getting warm but not too hot yet in nyc. all the flowers are in bloom and everyone is so happy!

  91. I love today! Its Star Wars day and that makes me happy

  92. I already follow Bob’s Red Mill on twitter!

  93. I’m following An Edible Mosaic on twitter!

  94. I already like Bob’s Red Mill on Facebook!!

  95. I like an Edible Mosaic on Facebook!

  96. My favorite grain is freekeh and durum wheat (as I love semolina). Very nice post, I love Bob and his wife and the company, to me they represent the very best of what an American (or any!) company can be!

  97. Following BRM on Twitter!

  98. Following you on Twitter!

  99. I Follow Bob’s Red Mill on Twitter.(Kellydpa)

  100. I Like Bob’s Red Mill on Facebook.(Kelly D Saver)

  101. I Like An Edible Mosaic on Facebook.(Kelly D Saver)

  102. I like being able to start our vegetable garden in the month of May.

  103. What I like about May is the return of the Farmers Market.

  104. My favorite whole grain is barley

  105. I would have to say that I really love to celebrate Armed Forces Day, the best thing about May

  106. I love the warm weather and beautiful flowers. Really welcome after a long Chicago winter!!

  107. I’ve liked Bob’s Red Mill on facebook

  108. I’ve liked you on Facebook

  109. My favorite grain is oatmeal. I love it in every form both sweet and savory, cooked and uncooked, ground and whole. The opportunities are endless. I also am currently in love with a 7 flake blend which includes rye and others in addition to oats.

  110. I love that spring comes into full bloom in the Rockies in May.

  111. Alexandra robertson says:

    My favorite grain is freekeh! I love it both sweet and savory! Great nutrients too!

  112. Alexandra robertson says:

    I follow Bob’s on twitter.

  113. It’s our anniversary month as well! Def. my favorite part!

  114. Alexandra robertson says:

    I follow you on Twitter.

  115. Alexandra robertson says:

    I like Bob’s on Facebook!

  116. Alexandra robertson says:

    I follow you on Facebook :)

  117. Alexandra robertson says:

    I loveeee Bob’s and this interview was fun to read! He seems so genuine and sweet. MAY is great this year because we moved to Arizona and my parents are coming to visit in a few weeks to see their grandson!

  118. After all the snow and the terrible cold of winter I can go out without a coat and picnic in the grass and feel great!

  119. What a beautiful photo to capture the deliciousness of this recipe!

    My favorite thing about May: I’m a teacher, so I love all of the end of the year festivities. Also, it always feels like such a relief here in the Midwest to finally be able to play outside!

  120. I love Bob’s Red Mill products. I know exactly what I am getting. The oatcakes sound fantastic, something I would love.

  121. What a cool interview! And I could definitely go for one (or three) of these Scottish Oat Cakes. Hmmm…my favorite thing about May is that my youngest child was born on the 5th. :) Thanks for the chance!

  122. the weather, for sure–not too hot, not too cool, perfect for gardening and baseball games!

  123. Those oatcakes look incredible!!!! Favorite thing about May? Sun dress time!!

  124. Living in Scotland I do eat my fair share of oatcakes – my favourites are made on the remote island of Unst, the most northerly UK inhabited island, and they’re made with seawater! A lovely recipe, and Red Mill sounds like a great company. :)

  125. Delicious and perfect with cheese!



  126. Oh and my fave part of May is that in Michigan it is FINALLY starting to warm up! So we’re outside 24/7. :)

  127. Love the interview AND the oat cakes! I love that when I buy BRM products, I know they’re going to be quality and top-notch. I think the people behind the company have SO much to do with that!

  128. Lisa Brown says:

    liked on FB as lisa brown

  129. Lisa Brown says:

    I love kasha; very versatile and gluten free

  130. Lisa Brown says:

    I like may because it’s the month we start receiving great weather; i can walk and get out more and be active.

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