I have worked at Bob’s Red Mill for over 8 years. In that time, I’ve watched the customer service department grow from just two employees to ten. I’ve helped at countless events, created incalculable baked goods and spoken with hundreds of thousands of customers. I’ve learned a lot about whole grains and the gluten free lifestyle and I’ve made meaningful friendships, both with my coworkers and with some customers. I’ve been here so long that I consider Bob’s Red Mill to be my family. This fall, however, it’s time for me to say goodbye.
My passion in life has always been helping animals, so I’ve made the decision to go back to school in pursuit of a degree in wildlife biology with a focus on marine mammal health. I’m very excited about this new adventure, but it’s a bittersweet excitement, as I will miss my Bob’s Red Mill family a lot. I adore the people I work with daily and will miss their laughter and encouragement.
My proudest accomplishment here was the development of our Gluten Free Pizza Crust Mix, with the help of our Marketing Department and customers like you. (We really do listen to our customers! Your feedback helped us decide which flours to use in this mix.) We hear on a weekly basis how ecstatic people are when they learn that pizza can be incorporated into their gluten free diet again. Stories about how this mix has changed the way customers approach the gluten free lifestyle make me feel so honored that I was given the opportunity to develop this product.
I have also developed almost 100 recipes in my short time here, many of which are gluten free and/or vegan to accommodate food allergies and special diets. Below are a few of my favorite recipes to leave you with. Enjoy, and take care!
These cookies were developed when Bob’s Red Mill introduced Organic Coconut Flour to the market. I really like them because they’re light, but packed with flavor.
I love how these cookies are whole grain and surprisingly flavorful.
This recipe emerged out of a 30 minute time crunch when I was craving something sweet but should have been at my desk. It was such a delightful surprise. You should ask Elizabeth in customer service how many loaves she’s made at home since the development of this recipe.
I really enjoy hummus, but sometimes it’s fun to add a little variety. This spread uses the mild flavor of cannellini beans and the
pungent flavor of herbs. I think it will really change your idea of bean-based spreads.
When we added Hemp Seeds to our product line, we needed some recipes to go with them. This recipe seemed to be the sleeper hit. The customer service team hounds me to make this dish for company potlucks more than anything else.