Loads of Oats

National Oatmeal Month and a Giveaway

by Cassidy Stockton

January is national oatmeal month. Did you know that more people eat oats in January than any other month? (At least, according to some sources.) I have trouble buying it based on how often we talk to our customers about eating oatmeal. I’ve always known our customers are special- they

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Flour & Scoop

Integrating Whole Grains Part 2 – Baking

by Chelsea Lincoln

The second part of this two part series on integrating whole grains into your kitchen deals with baking.  There are so many ways to add whole grains to your baking with wonderful and delectable results.  Here are some tips to get you started.  If you find yourself with more questions,

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Whole grains Millet, Spelt, Amaranth and Quinoa

Integrating Whole Grains Part 1 – Cooking

by Chelsea Lincoln

For New Year’s, we often try our hand at ways to improve our health and happiness.  Integrating more whole grains into our lives is a delicious, easy way to start.  Intact foods are packed with essential vitamins, minerals and fiber, which are just a few of the benefits of whole

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STEELCUTOAT24_SD
Apple-Cinnamon-Walnut-Muffins
Come join the fun in the Bob's Red Mill Cooking School!

Cooking Classes at Bob’s Red Mill

by Cassidy Stockton

Come join the fun at the Bob's Red Mill Cooking School

If you live in the greater Portland area or are looking for an excuse to come visit our World Headquarters, why not sign up for one the fantastic cooking classes we offer. Each month our store hosts three or

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Which Whole Wheat?

Hard Red Wheat vs. Hard White Wheat

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Which Whole Wheat?

As you might have noticed, here at Bob’s Red Mill we have a huge selection of different types of grains and flours to choose from. One of the questions that we are asked most often here in the bakery is the difference between two specific kinds: Hard

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Pearling Mill: Photo courtesy of http://img.hisupplier.com/var/userImages/2009-08/14/Hybers$140614622%28s%29.jpg
Impact Huller: Photo courtesy of http://forsbergs.com/products/15-d-ih.html

What the hull?

by Cassidy Stockton

Impact Huller: Photo courtesy of http://forsbergs.com/products/15-d-ih.html

Please excuse my play on words, I couldn’t resist. For the last few months, I’ve had the privilege of spending a few hours a week working with Bob on a labeling project. During these talks, we inevitably talk about more than just labeling. Last

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Sorghum in the Field

Sorghum

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Sorghum in the Field

You may have already heard by now that Sorghum is the Whole Grain Council’s Grain of the Month for June. Sorghum was already on our minds all through May’s Celiac Disease Awareness Month, as sorghum is often mentioned as the most “wheat-like” of all the

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