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Here we go again!

Scotland Bound

by Cassidy Stockton

Our intrepid team from Bob’s Red Mill embarks early tomorrow morning for Scotland. We had our last state-side practice this morning and made our dish in record time. Matt is feeling pretty confident and our team is ready to get on the road (er, plane).

I’ll be posting updates and

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100 Best Gluten-Free Recipes

Gluten Free Recipes for the Conscious Cook: Winner!

by Cassidy Stockton

We are pleased to announce the winners of a copy of Gluten Free Recipes for the Conscious Cook by Leslie Cerier.  Cody and Stephanie W.  will each receive a copy of this lovely book and a package of our Organic Quinoa Grain and our Teff Grain.

Thank you to everyone

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They take some time, but Bob's Savory Oat Fritters are worth the effort.
lg gff pear fig muffins
Unprocessed starts at the beginning- here Bob inspects a new shipment of grain.

October: Unprocessed

by Cassidy Stockton

At Bob’s Red Mill, “unprocessed” foods are our bread and butter. We pride ourselves on keeping true to the ingredients we use. You know the drill by now- one pound in, one pound out. No preservatives, no weird chemicals, just grains, beans or seeds. When Andrew from Eating Rules approached

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Gluten-Free Recipes for the Conscious Cook contains over 100 seasonal, vegetarian recipes.
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Food Makes Fun Fuel: Guest Post

by Cassidy Stockton

This guest post comes from Evan at Food Makes Fun Fuel. We love his blog because he loves food just as much as we do and embraces a great attitude about being gluten free. Enjoy this insight into his favorite Bob’s Red Mill products and check out his blog at

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