Millet and Amaranth Gluten-Free Artisan Bread

May is Amaranth Month

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Amaranth Grain in Full Bloom

As we continue our celebration of the Whole Grains Council’s Grain of the Month Calendar, we are joining with them again to spotlight amaranth for the month of May. At Bob’s Red Mill, all of the amaranth we sell is completely organic and packaged in

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If you think you have celiac disease, talk to your doctor.

Do you have celiac disease?

by Cassidy Stockton

If you think you have celiac disease, talk to your doctor.

I have read that it takes an average of 10 years for someone to reach a diagnosis of celiac disease; 10 years of suffering with no clear cause. Ten years is far too long, in my opinion. Part of

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Look at these beauties shine!  Peanut butter granola bars are great for a snack or dessert.

Wheat-Free Peanut Butter Granola Bars

by Meagan Nuchols

Look at these beauties shine! Wheat-Free Peanut butter granola bars are great for a snack or dessert.

Wow! Here we are, almost May! Time really does fly by when you’re having fun. Lucky for all of you, the month of May is Celiac Disease Awareness Month and here at the

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Our GF All Purpose Flour has become a best-seller in the gluten free community.
GFExp02_color
Carol Fenster's book is a beautiful collection of 1000 recipes for every occasion.
Quinoa Salad by Chef Pascal Sauton is one of our long standing favorite recipes (link below).
A new gluten free mill is being constructed in the gluten free facility.

What’s New(s) at the Mill?

by Cassidy Stockton

Thank you to everyone who participated in our chia seed contest. I have contacted all of the winners. If you did not win this time, keep trying! we have lots of great giveaways and chances to win coming up in the next few months!

A new gluten free mill is

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Random2.2.10

HB in Five Winner & a Quick Lesson on Gluten

by Cassidy Stockton

(photo by Mark Luinenburg via Artisanbreadinfive.com)

I regret deeply that I do not have any photos to share of the awesome pizza crust I made using the rest of my master dough from last week. The pizza crust was enough to make the whole process worth it. Unlike the bread

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My loaf is formed and ready to rest for 90 minutes.