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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The Fabulous Chia Seeds

by Meagan Nuchols

Chia seed is about the size of a poppy seed and packs a nutritional punch.

Ch,ch,ch Chia! Yes, Chia pets! Now in 2010 we are not only sprouting this tiny seed, but eating it too! Just like many whole grains and wonder foods, our ancestors knew best and ate it

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Sprouted Grain Essene Bread, photo courtesy of Sproutingsprouts.com.

Using Sprouted Grains

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Sprouted Grain Essene Bread, photo courtesy of Sproutingsprouts.com.

Recently a woman came into the store and inquired about sprouted wheat bread: what it is, how to make it, the benefits/disadvantages, etc. Although we currently don’t use sprouted grains in our baking at Bob’s Red Mill, it’s an interesting subject gaining

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Delicious Spelt Cookies from start to finish.

Spelt?

by Meagan Nuchols

Spelt Cookies- delicious from start to finish.

As I pushed the loaves of daily bread forward, an unfamiliar smiling face asked, “This might be a stupid question, but what is spelt?” I explained to her my knowledge of baking with spelt and all that I have learned about this ancient

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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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Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour

On Whole Wheat Pastry Flour

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Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour

An ingredient that receives a great deal of use in our bakery (and lots of interest from customers!) is our whole wheat pastry flour. Here’s a little information on a great product to add to your home bakery and kitchen.

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A whole grain is made up of three parts- the bran, endosperm and germ.

Whole Grains are more than the sum of their parts

by Cassidy Stockton

A whole grain is made up of three parts- the bran, endosperm and germ.

By now, I’m sure you’ve heard that you are supposed to be eating whole grains every day to reduce your risk factors for heart disease and cancer. How much and what type vary, but the message

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