@BobsRedMill Sourced Non GMO Pledge

Our Sourced Non-GMO Pledge

by Bob's Red Mill in Featured Articles, Health

Throughout our nearly 40 years of offering whole grain foods for every meal of the day, Bob’s Red Mill’s top priority has remained consistent: Maintaining a commitment to source the highest quality ingredients available. Now, we’re taking that commitment one step further with our Sourced Non-GMO Pledge.

@BobsRedMill Sourced Non GMO Pledge

Our Sourced Non-GMO Pledge means that the ingredients we source for our wholesome products have been declared by their suppliers to be made without the use of modern biotechnology. The truth is, we’ve always sourced using this practice, but now we’re making our commitment visible on Bob’s Red Mill packages so that you can purchase with confidence.

So, when you see our Sourced Non-GMO Pledge on one of our packages, you can be sure that we’ve worked with our farmers and suppliers to source ingredients that were not genetically engineered. That work includes cultivating trusted relationships over many years and requiring documentation that attests to the fact that the ingredients have not been genetically modified through the use of modern biotechnology. For assurance, we conduct audits of our suppliers annually. We also source organic ingredients whenever feasible, and by definition, foods that are Certified USDA Organic are made only with ingredients that have not been bioengineered.

From our commitment to meeting the highest food safety standards in the country, to our dedicated gluten free production, to our strict organic protocols, and now, to our Sourced Non-GMO Pledge, we are continuously striving to build and maintain your trust.

Download this pledge here.

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Bob’s Red Mill Oats and Glyphosate

by Cassidy Stockton in Health

Dear Customers,

At the heart of Bob’s Red Mill is our mission to make the world a better place with healthy, whole grain foods. That commitment begins with our careful selection of suppliers and farming partners who are dedicated to providing ingredients that are handled with utmost care to ensure unwavering safety and quality for all. Our partners operate under strict oversight by the USDA and use Good Agricultural Practices.

Recently, customers have contacted us with concerns about our delicious, whole grain oats and the use of glyphosate in the cultivation of oats. Glyphosate is a farming aid used for weed control and crop desiccation, which is approved by the USDA for use in non-organically grown agriculture. We are proud to state that Bob’s Red Mill partners with an oat supplier who is actively committed to eliminating the presence of glyphosate. While this objective will take time to achieve, together, we will reach that goal. In the meantime, customers who wish to abstain from crops on which glyphosate has been applied may choose from our extensive line of certified organic oat products, for which the use of glyphosate is strictly prohibited by the USDA’s National Organic Program. We encourage consumers to join us in eliminating the use of glyphosate by contacting the USDA and voicing their concerns.

Thank you,

Bob’s Red Mill Management Team

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Tour Bob’s Red Mill

by Cassidy Stockton in Behind the Scenes

Did you know that you can take a tour of our mill? It’s a fun *free* activity for the young and old where you can see how we mill and package our flour and learn about our history. Our tour guides know even more about this place than Bob and they are incredibly friendly. In addition to the basics of flour milling, the tour also covers our food safety practices and our gluten free testing procedures. You can learn about whole grains and why they are important to your health, as well as take home some samples to try for yourself.

Mill Tours | Bob's Red Mill

Our public tours run Monday through Friday from 10 am to 11:30 am and require no reservations*. Most days, Bob comes by to say hello to our guests. On very special days, which cannot be predicted, guests will also hear him playing piano (yep, we have not one, but two pianos in our mill).

Bob's Red Mill Tours
Our mill is located at 13521 SE Pheasant Ct, Milwaukie, OR 97222—just 15 minutes from downtown Portland. Get directions here.

Bob's Red Mill Tours

After your tour, stop by our Whole Grain Store for shopping and lunch at our restaurant. There is quite simply no store in the world that carries more of our items. We have over 350 bulk bins filled with whole grain ingredients, as well as a wide variety of other products from spices to baking implements to cookbooks. Really, everything you could need to get started on a baking project. It’s well-worth the visit.

Bob's Red Mill Whole Grain Store
Our store is located at 5000 SE International Way, Milwaukie, OR 97222 (just a mile down the road from our mill).

Get more info about the tours here.

Get more info about the store here.

*If you have a group that would like to take a tour, please call us at 503-654-3215 to make arrangements.

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Growing Gardens

by Guest in Behind the Scenes

As part of the ongoing philanthropic efforts that Bob’s Red Mill is known for, a group of employees volunteered to spend some of their free time on a Saturday to help build a garden installation for the annual fundraiser by Growing Gardens entitled “Dawn of the Bed”.

Growing Gardens is a non-profit organization that provides assistance and materials to help low income families grow their own organic, nutritious foods. A team from Bob’s Red Mill worked with a team from the National College for Natural Medicine (NCNM), another recipient of Bob’s generosity.

Growing Gardens Bob's Red Mill Crew

The homeowner who received the garden beds was excited that a team of people who work at BRM would volunteer their time to help, since she not only uses our products, but she teaches a class at Zenger Farm on how to make tortillas using our Golden Masa Corn Flour. With a little luck, and some assistance from Growing Gardens, next Summer, the family should be able to put fresh salsa on those tortillas with ingredients harvested from their own backyard.

Growing Gardens 2

After the hard work was all finished, the homeowner invited the crew in for fresh, hot tamales. Growing Gardens also hosted a pizza party and awards ceremony at Hot Lips Pizza for all of the volunteers. Each time that Bob’s Red Mill was mentioned, the crowd responded with joyous cheers because of the excellent reputation of our products and the giving spirit that is a part of this company. Not only did the volunteers have a good time, they did good for the community.

Growing Gardens 1

We are proud to support Growing Gardens and proud of our employees who donated their personal time.

Special thanks to Chris Gloden for writing this beautiful piece and organizing such a fun adventure! 

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Food as Medicine Symposium: April 5-6, Portland

by Cassidy Stockton in Featured Articles, Health

While it still seems like there is a big disconnect between how a person eats and how a person feels, we are making great strides towards better understanding of food as medicine. The benefits of healthy whole-foods continues to trend upward. We can find books, magazine articles, Facebook pages and even movies sharing the latest news as more and more people realize there’s a link between a poor diet and poor health.  Since 2011, our friends at National College of Natural Medicine (NCNM) have worked with us to share their expert nutrition knowledge with the Portland community through the ECO Project (“Ending Childhood Obesity”). There’s so much interest in learning about nutrition that they have created the Food As Medicine Institute, (FAMI), a community-education initiative dedicated to providing nutrition education—not only for healthcare providers but for the public, too.

To celebrate its official launch, FAMI will host its inaugural Food as Medicine Symposium at NCNM on April 5-6, featuring a keynote presentation by Bob Moore, Bob’s Red Mill founder: “Whole Grain Foods, Life Insurance You Eat.

Charlee's Kitchen at NCNM | Bob's Red Mill

The two-day event is geared to satisfy a variety of interests and discerning palates. Whether you’re a chef or an aspiring cook, a physician or other healthcare professional, a foodie or just someone curious learning practical tips about preparing tasty, good food—there’s something for everyone. Depending on the level of your interest, you can register for all or just part of the conference.

The public symposium is scheduled on Saturday, April 5, from 9 a.m. – 5 p.m. and will include workshops on “Death by Food Pyramid;” “Avoiding Inflammatory Foods & Cooking Methods;” “Strategies for Detoxification;” “Gluten-Free Nutrition and Avoiding Junk Foods;” “Breast Milk: The Original Superfood,” and more. Speakers will include some of the most renowned chefs and naturopathic physicians in the Northwest!

Charlee and Bob Moore at NCNM

The professional symposium, targeting healthcare practitioners, will take place Saturday and Sunday, April 5 and 6, from 8:30 a.m. – 4:15 p.m. Healthcare professionals of all stripes will gather for an in-depth examination of the role clinical nutrition plays in their patients’ state of health or disease. Practitioners will get a chance to augment the “clinical pearls” found in the kitchen to any treatment plan as they rediscover nutrition, the crucial foundation of natural medicine. NCNM has applied for 12 hours of continuing education units for the symposium.

Can’t attend, but you wish you could? No problem. Both segments will offer a live webinar! The webinars will be taped for anyone who can’t attend that day.

Click on this link to register or get more information!

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Happy 85th Birthday, Bob!

by Cassidy Stockton in Featured Articles

Happy Birthday Bob 85 1

It’s Bob’s 85th birthday today. Doesn’t he look like he’s having a blast?

Help us wish him a happy birthday by leaving your birthday greetings in the comments.

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Bob’s 85th Birthday Bash

by Cassidy Stockton in Featured Articles

Bob's 85th Birthday BashBirthday Details

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Happy New Year Header

Happy New Year – Looking Back at 2013

by Cassidy Stockton in Behind the Scenes, Featured Articles

Happy New Year! Whether 2013 was a boom or a bust for you, all of us at Bob’s Red Mill want to wish you the very best for 2014! Here are some of our highlights for 2013!

2013 Small

January: After the loss of their beloved dog Annie in late 2012, Bob and Charlee Moore adopted Mandy, a 4 year old beagle. While we don’t get to see her at the Mill (it is a food facility, after all), hearing about her hijinks has brought many smiles to us at Bob’s Red Mill.

February: Bob celebrated his 84th birthday to much fanfare at our Whole Grain Store.

March: After months and months of hard work, we launched our Grains of Discovery line at Natural Foods Expo West (the nation’s leading natural food expo). While consumers didn’t hear about it until June, it was unveiled for retailers in March.

April: Among many highlights, Bob met Michael Moss, author of Salt, Sugar, Fat.

May: Let the pie baking begin! Though you may not have known why we were madly baking apple pie, we were busy testing our new Gluten Free Pie Crust Mix to have it ready for the 2013 holiday season.

June: To launch our Grains of Discovery line to consumers in June, Bob held a bash in New York for some of the country’s top media. While making his rounds in the Big Apple, Bob met Martha Stewart, much to their mutual delight.

July: To help you know more about our products and how to use them, Bob and team have been making product videos. Check out our full collection here.

August: Our Third Annual Spar for the Spurtle contest culminated in August with a cook-off of oat-y delights. Paula Todora took home the champion’s spurtle with her winning dish, Steel Your Heart Away Egg Rolls.

September: Finally, the secret is out on our Gluten Free Pie Crust Mix! Recipes upon recipes were developed and shared to arm you with the very best gluten free mix for all of your holiday pie baking needs.

October: We got back to our roots with some very fun promotions to support our oatmeal line. Toppings like “The Elvis” and “The Gilgamesh” inspired us to get creative with our oatmeal and try something new for breakfast.

November: Operations at Bob’s Red Mill halted for a few short minutes to celebrate a new cereal mixing machine. Yes, that is kind of a strange thing to celebrate, but  this line allows us to make your favorite cereals more efficiently with less waste and THAT is something to celebrate!

December: It was revealed that something BIG is coming in early 2014. Will Bob run for president? No. Will Bob star in a movie? No. Will it be fun? Yes. Will it be awesome? Yes. Can I tell you? Nope. You’ll just have to wait in see. All will be revealed in a few weeks.

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Cassidy Stockton Google: Cassidy Stockton
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Grains of Discovery World Launch Party

by Cassidy Stockton in Behind the Scenes, Featured Articles, Whole Grains 101

We’ve been hinting about it for a few months and now it’s time for the big reveal… We are proud to present the Bob’s Red Mill Grains of Discovery!

We’ve taken some of your favorite whole grains like quinoa and millet and some of the more unknown grains like amaranth and teff and filled in their back story with a bit of their cultural history and recipes reminiscent of their origins. We hope you will join us in discovering all that can be delicious about these wonderful whole grains. The full line up includes Quinoa, Millet, Sorghum, Teff, Amaranth, Kamut®Khorasan Wheat, Spelt, Farro and Chia. We’ll be featuring each of these in the coming months showing you just how easy it is to enjoy something as exotic as teff and why you want to have farro on hand for your next dinner party.

In true Bob’s Red Mill style, ok, so that’s kind of a lie, this is not true Bob’s Red Mill style… our style is a little more jeans and t-shirts… in a totally unprecedented extravaganza, we’re having a launch party to celebrate the Grains of Discovery in New York City tomorrow night. This is not just any old party, either. We’re flying out ten of Portland’s top chefs (including our very own Sarah House) to create culinary masterpieces with each of these grains and show the world just how sophisticated these simple whole grains can be.

Join us on Twitter (#grainsofdiscovery) and Facebook tomorrow starting at 6 pm (Eastern) for updates from the party with pictures of the dishes, live messages from Bob and whatever else we can come up with. We wish each of you could join us, but we hope you’ll enjoy coming along for the virtual fun.

Here’s a rundown on the chefs and their dishes. Before you read on, please know that this is the extreme end of what these grains can be, we’re going to spend the rest of the summer showing you how family-friendly you can make these grains. You don’t have to be  a James Beard winner to enjoy these grains.


Scott Snyder of Levant:  Dirty Kamut


Naomi Pomeroy of Beast: Vegetable Bounty Quinoa Salad with Asian Vinaigrette


Pascal Sauton of Milwaukie Kitchen & Wine: Moroccan Farro with Braised Lamb Belly and Harissa Aioli


Gregory Gourdet of Departure: Chia Granola Crusted Squab, Sweet Corn Curry, Chia Jalapeno Madeleine


Cathy Whims of Nostrana: Chilled Buttermilk and Spelt Soup


Greg & Gabrielle Denton of Ox Restaurant: Ricotta Amarancini with Octopus Fra Diavolo & Amaranth Caviar


Kevin Gibson of Evoe: Toasted Eggs with Millet Seed

VitalyImperialSVitaly Paley of Imperial: Sorghum Tamale, Moxie Braised Goat & Oxtail, Spicy Sorghum Salsa, Puffed Sorghum


Sarah House of Bob’s Red Mill: Teff Pudding Cakes with Coffee & Berbere

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Cassidy Stockton Google: Cassidy Stockton
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quinoa grain

Discover Quinoa

by Cassidy Stockton in Featured Articles, Recipes, Whole Grains 101

Let’s get one thing straight, right off the bat, quinoa is pronounced KEEN-WA, not Quin-OH-ah or Keen-Woo.

I like to call quinoa the gateway whole grain. It’s easy to cook, incredibly nutritious, endlessly versatile and tastes great too! Quinoa originates in South America where it was immensely popular because it was one of few crops that could survive in such high altitudes (10,000 – 20,000 feet above sea level). It could withstand frost, intense sun and the often dry conditions that characterized the Andean climate. It was also recognized for its superior nutritional qualities. For these reasons, it was dubbed “mother of all grains” by the Incas, so much so that it came to have spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa.

Discover Quinoa

Quinoa is a “pseudo-grain”—actually a gluten-free seed, but used in cooking like a whole grain. This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids. It is also a good source of dietary fiber. Naturally gluten free, this powerful little grain is a great addition to any diet, but is an ideal solution for those following a gluten free, vegan or vegetarian diet that are looking to increase their protein and fiber.

Quinoa is delicious on its own and the earthy flavor of quinoa makes it ideal for pilafs, soups and salads. Unlike many whole grains, quinoa takes very little time to prepare and can be substituted anywhere whole grains are used. It is a nutritious alternative to couscous and white rice in most recipes. Use it for a hot breakfast cereal or add uncooked quinoa to breads for a delightful crunch. Why be boring with macaroni salad for your next potluck? Our simply titled, Quinoa Salad is one of our most popular recipes and sure to impress your friends and prove your culinary expertise. Mix up your dinner menu with our Sopa de Quinoa, a South American soup that is sure to warm your insides and nourish your soul. No matter how you serve it, quinoa is a wonderful addition to your menu.

Watch this video to learn how to make perfect light and fluffy quinoa.

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Cassidy Stockton Google: Cassidy Stockton
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