Celebrate Cinco de Mayo with homemade tortillas. These are ridiculously easy and absolutely worth it! The recipe is pretty simple- just corn flour, salt and water. For a step-by-step visual recipe, visit America’s Test Kitchen or watch the video below (thank you, YouTube.) Use these for tacos or simply serve the fresh tortillas with salsa and guacamole. ­Salud!

Corn Tortillas

•     2 cups Golden Masa Harina Corn Flour or Gluten Free Golden Masa Harina
•     1/2 tsp Sea Salt
•     1-1/2 to 2 cups Hot Water

Directions

Step 1

Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered.

Step 2

Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions. Place flatten dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.

Makes 12 – 6 inch tortillas.

Get inspired at The Bob’s Red Mill Cooking School!  We have four wonderful classes that will nurture your family and inspire you in the kitchen. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

“One Dough Does It All” Gluten Free Bread-Baking with Carol Fenster!
Tuesday, June 4, 2013
5:00-7:00 p.m.
Class fee $60.00

Time is precious, so maximize your kitchen time with easy, versatile bread dough that has many uses. A single dough can be made into Sandwich Bread or Focaccia Flatbread … just by making some minor tweaks. Another simple dough makes Veggie Pizza or Chocolate-Berry Breakfast Pizza or Breadsticks. Carol Fenster, author of 1,000 Gluten-Free Recipes, takes you through the steps of (1) making a basic dough using her versatile, time-saving flour blend; (2) refrigerating the dough to improve flavor and texture – the secret of many artisanal bakers; and (3) successfully shaping the soft, sticky dough. Her recipes include: Sandwich Bread, Italian Focaccia, Veggie Pizza, Chocolate-Berry Pizza, and Breadsticks.

“It’s as Easy as Pie” Gluten-Free Pie-Baking with Carol Fenster!
Wednesday, June 5, 2013
5:00-7:00 p.m.
Class fee $60.00

Pies are one of life’s supreme pleasures, and making pie crust doesn’t have to be challenging. Once you master a simple gluten-free pie crust, you can easily make Old-Fashioned Cherry Pie, Tarts, Pot Pies, Quiches, and Pie Crust Appetizers. Carol Fenster, author of 100 Best Gluten-Free Recipes, shares her tips on (1) secret ingredients that make the pie crust easier to handle,(2) special handling and shaping techniques for no-fail, delectable pies, and (3) how to vary this basic crust recipe to suit your needs. Her recipes include: Old-Fashioned Cherry Pie, Berry Ice Cream Tart, Chicken Pot Pie, Quiche Lorraine, and Pie Crust Appetizers.

Crikey, it’s Crackers (And Dips) with Chef Ivy Manning!
Thursday, June 13, 2013
5:00-7:00 p.m.
Class fee $50.00

Whether you’re grabbing a handful of nippy cheddar crackers for a mid-afternoon snack or crafting elegant cracker sheets for your next party, crackers are a part of all of our lives, so why rely on boxed crackers that are full of preservatives and trans-fats? Baking crackers is as easy as whipping up a batch of cookies, and they taste so much better than commercially made snacks! Join Chef Ivy Manning, food writer and author of Crackers and Dips for a class jam-packed full of crackers and dips. Recipes will include: Gluten-Free Almond Flax Seed Crackers with 2-Olive Tapenade, Amaranth Crackers with Cheddar and Pepitas, Japanese Rice Crackers with Edamame Wasabi Schmear, Graham Crackers with Hot Salted Caramel, and more! Signed copies of Ivy’s book will be for sale. Don’t miss it!

Hands-On Pretzel Making with Andrea Slonecker!
Thursday, June 20, 2013
5:00-7:00 p.m.
Class fee $60.00

Here’s a new twist on an old favorite—pretzels not from a street vendor, but still warm from your very own oven. In this hands-on class, learn how to make authentic German pretzels with Andrea Slonecker, the author of Pretzel Making at Home. From mixing and shaping the dough to developing that characteristic color and flavor, she’ll divulge the tricks of the pros for making pretzels in a variety of shapes – with fillings too! Plus learn how to make homemade mustard for dipping. You’ll make Whole-Wheat Soft Pretzels, Savory Stuffed Pretzel Pockets, and Herbaceous Homemade Mustard in class, plus take home recipes for delicious soft pretzel variations: Caraway-Rye, Cinnamon-Raisin, and Gluten-Free Pretzels.

Supplies to bring: Apron and two kitchen towels

What in Bob’s Red Mill Is Coconut Flour?

Do you ever hear some people talk about different kinds of flour, new seeds, or see a word on a menu that you have no idea what it really is? Sometimes when I walk into the “natural foods” section of the grocery store, I see things that look pretty cool, but sometimes just keep walking because I’m not sure what they are or how I’m supposed to use them. I just wonder “What in the world is that? And how am I supposed to use it?” When I heard about coconut flour, that was exactly how I felt, except for this time, with Bob’s help, I have done some research, experimented with some recipes, and feel like I know a little more about coconut flour. Hopefully I can share what I’ve learned with you so that you can add it to your shopping list and add a little healthy touch of coconut to your family’s diet instead of walking on by.

What is coconut flour?

Coconut flour is a soft, flour like product made from the pulp of a coconut. It’s actually a by-product made during the coconut milk making process. When making coconut milk, you have to soak coconut meat. That pulp is then dried out and ground into this powdery flour.

What are the health benefits of coconut flour?

Many people look to coconut flour to help create gluten free baked goods. Gluten free is definitely a great reason to use coconut flour, but that’s not all it has to offer. Coconut flour is also extremely high in fiber with almost double the amount found in wheat bran. In just 2 tablespoons of coconut flour, there are 5 grams of fiber (20% of the recommended daily value) and 8 grams of carbs. Mayo Clinic says a diet with plenty of fiber can help keep you regular, help maintain weight, and lower your risk of diabetes and heart disease.

How do you cook with coconut flour?

Cooking with coconut flour can be a little tricky. I have had a couple of recipes completely bomb. Once you get the hang of it though, it’s a super easy way to add nutrients and fiber to a ton of dishes. There are two things to keep in mind when working with coconut flour. Since it is so high in fiber, it requires a ton more moisture. There is also no equal substitution when working with coconut flour. You can usually substitute about 20% of the flour in a recipe for coconut flour and add at least 20% more liquid. My personal experience also says that when working with baked goods, you should also add about 3-5 eggs for every cup of coconut flour you are using. You can also add a tablespoon or two of coconut flour to sauces and gravies. It is a little clumpy so take your time when adding it in. Coconut flour has a naturally sweet flavor that can really add a nice little something extra to dishes.

Honestly, when you’re beginning to bring coconut flour into your cooking, stick to already established recipes. Once you start to get a little more comfortable, you can begin to experiment. I speak from experience… botched recipes can be costly and a little disheartening. Practice with some great recipes online first. You can even check out my first great coconut flour recipe success: Whole Wheat Coconut Blueberry Muffins.

Resources for More on Coconut Flour

-          Mayo Clinic article on benefits of high fiber diet

-          Nourished Kitchen: A great blog with tips on baking with coconut flour

-          Livestrong article on the benefits of coconut flour

-          Bob’s Red Mill coconut flour facts

-          Bob’s Red Mill Hangout on Google+: Tips for Baking with Coconut Flour

About Ashley – Ashley is a mom, wife, sister, daughter, and friend working to navigate through the mysterious world of Mommyia. Read more about her adventures at Momicles and follow her @Momicles2010.

A big thanks to everyone who entered our Gluten Free Muesli photo contest on Instagram and Pinterest. We had a lot of fun seeing how you used our gluten free muesli and how you share it with those you love. Our winners were selected at random from all of those who entered and used the hashtag #gfmuesli. In no particular order, they are:

Instagram:

• Lily_Lufkin_24601
• JKlahn9289
• Wendylizo

Pinterest:

• Kit M
• Becky A Johnson
• Élan Buendia

If you were a lucky winner, please email me at Cassidy@bobsredmill.com to claim your sweet prize pack. For those of you who didn’t win, we’ll be having more fun contests in the future, so be sure to keep up to date with us. Cheers!

As a registered dietitian and nutrition journalist, I’ve spent close to 25 years pouring over food and nutrition research.  And it’s led me to one conclusion as to how we can all live healthier, more vibrant lives. The answer: Eat more whole plants. In fact, there are now hundreds of studies backing up the notion that the healthiest diet on the planet is a plant-based one.

Contrary to popular belief, a plant-based diet really is more about what you can eat, rather than what you can’t eat. When most people hear the words “plant-based diet,” raw fruits and vegetables are usually the first thoughts that come to mind.  But a plant-based diet consists of a variety of whole plant foods, including fruits, vegetables, whole grains, nuts, seeds, herbs, spices, and legumes.

Legumes are the perfect example of a plant-powered “protein package.” This means that legumes are packed with beneficial nutrients like fiber, vitamins, minerals, and phytochemicals, and essentially void of the “bad stuff”, like saturated fat and sodium. In fact, legumes are as near to a perfect food as you can find. A half-cup portion, on average, contains at least 20% of our daily needs for fiber, folate, and manganese, 10% of our daily needs for protein, potassium, iron, magnesium, and copper; and 6-8% of our daily needs for selenium and zinc.  Research now indicates that eating legumes regularly can offer a variety of health benefits, including lower blood cholesterol levels, lower body weight, and lower rates of heart disease, hypertension, some types of cancer, and diabetes.

Aside from their nutritional perks, legumes are even friends to Mother Earth. Farmers discovered long ago that rotating their crops with legumes would replenish their soil. This is because legumes possess a unique ability to “fix nitrogen,” or transfer nitrogen from the air into the soil, reducing the need for synthetic fertilizers.

As if these benefits alone aren’t enough motivation to increase your intake of legumes, it helps to know that legumes are easy to cook, shelf stable, and economical. And a whole world of legumes awaits your discovery: lima beans, garbanzo beans, split peas, lentils, pinto beans, and kidney beans, just to name a few. They can easily be incorporated into soups, salads, wraps, or served as simple side dishes. You can also take a spin on legumes by trying them in alternative forms such as flours. These high-protein, nutritious flours are perfect alternatives for those with wheat and gluten allergies. Not only that, they can also pump up the nutrition in many of your recipes for baked goods. Simply replace a small amount of wheat flour in your recipes with legume flour and you’ve boosted your intake of plant-powered benefits.

Whether you’re a plant-powered vegan, vegetarian, or omnivore, I recommend you eat at least one ½ cup serving of legumes every day in order to promote your optimal health.

Red Lentil Stew with Root Vegetables

By Sharon Palmer, RD, The Plant-Powered Dietitian

This thick, colorful stew, which calls upon root vegetables, is easy on your wallet and delicious on your taste buds. Try serving it as a light lunch with a salad and rustic, whole grain bread; or for dinner with whole grains such as barley, farro or quinoa on the side.

Makes 6 servings

Ingredients:

1 tsp Extra Virgin Olive Oil
2 medium Parsnips, sliced
2 medium Carrots, sliced
3 stalks Celery, sliced
1 medium Onion, sliced
1 medium Potato, peeled, diced
2 cloves Garlic, minced
½ tsp Low-Sodium Herbal Blend (i.e. Mrs. Dash)
½ tsp Smoked Paprika
1 tsp Thyme
2 cups Low-Sodium Vegetable Broth
4 cups Water
1 ½ cups red lentils, dried

Instructions:

1. Heat olive oil in a large pot. Add vegetables, garlic, and seasonings, sautéing for about 10 minutes.
2. Add broth, water and lentils. Cover pot and cook for about 20 minutes, until vegetables and lentils are tender.

Nutritional Information per Serving:

Calories: 278
Carbohydrates: 50g
Protein: 14g
Fat: 4g
Sodium: 60mg
Fiber: 10g

Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

Happy Tax Day? Happy Monday? Not sure if either of those things go together with the word “happy,” but it is indeed Monday and it is indeed tax day. To start your week off right, make this fresh, simple stir fry for dinner and enjoy a healthy meal that’s easy on your wallet and your time. Millet is wonderful because it cooks fairly quickly and is very nutritious. Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity. Millet is an excellent source of dietary fiber, making it a great solution for those looking to add more fiber to their gluten free diet.

If you don’t have millet handy, check out your store’s bulk section. It’s often stocked and you can grab just a little bit to try,  or substitute quinoa or brown rice in this recipe. Put the millet on and get to work prepping and cooking your other ingredients. In no time, you’ll have a healthy, delicious meal. Here’s to Tuesday!

Millet Stir-Fry

•     1/2 cup Hulled Millet
•     2 cups Water
•     1/2 tsp Sea Salt
•     2 Tbsp Oil
•     1 cup sliced Onion
•     2 cloves Garlic, minced
•     1 tsp minced fresh Ginger
•     1 large head of Broccoli, chopped
•     1 cup sliced Carrot
•     5 oz canned Water Chestnuts
•     1/4 cup Cashew Pieces
•     1 Tbsp Gluten Free Soy Sauce
•     1 Tbsp Rice Vinegar
•     2 Tbsp Honey
•     1 Tbsp Corn Starch

Directions

Step 1

Bring water and salt to a boil. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35 – 40 minutes.

Step 2

Heat oil over medium-high heat in a wok or large pan. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add broccoli, carrots and water chestnut and cook until crisp-tender, 7 – 10 minutes. Add cashews and cooked millet.

Step 3

Combine soy sauce, rice vinegar, honey and cornstarch and pour over vegetables. Cook until dressing is absorbed, about 2 minutes. Remove from heat and serve.

Makes 4 servings.

With cold and flu season still in full swing, we wanted to share this comforting chicken soup recipe with you from Nadia Hassani, author of Spoonfuls of Germany. Nadia writes about traditional German cuisine on her blog and wrote a cookbook by the same name. In Germany, wheat farina is used for many different recipes and is not solely regarded as a breakfast cereal, as it is in the United States. She wanted to share this recipe with you, which has been adapted to use our whole grain brown rice farina. Nadia emigrated to the United States in 1998 and found there was a lot left to be explored  in German cuisine here. She took up the challenge of writing Spoonfuls of Germany to bring more awareness to the diversity of German food and get a taste of the German culture. The revised and expanded edition of Spoonfuls of Germany will be available this Spring, see her website for details.

(c) Ted Rosen

Chicken Soup with Gluten-free Farina Dumplings

Soup:

• 3 pounds Chicken Pieces with bones, most skin removed
• 1 large Onion, peeled and chopped
• 2 medium Carrots, peeled and chopped
• 2 medium stalks Celery including the greens, chopped
• 4 Parsley Sprigs, chopped
• 1 Bay Leaf
• 1 tsp Black Peppercorns, crushed

Dumplings:

• 1 cup Milk
• 3/4 cup (4 1/2 oz) Brown Rice Farina
• 1 Egg
• Salt
• Freshly grated Nutmeg

1. For the soup, rinse the chicken under cold water and place it into a large heavy pot. Add 2 quarts water and the remaining soup ingredients. Bring to a boil and skim off the scum that forms on top. Reduce the heat to a simmer and cook, covered, for 1 hour.
2. Remove the chicken and the bay leaf from the soup. Let cool slightly, then take the meat off the bones and chop it into bite-size pieces. Set the meat aside. Return the pot with the soup to the stove and salt to taste. Keep the soup hot over very low heat; do not boil.
3. For the dumplings, bring the milk to a boil in a small saucepan. Stir in the farina and cook over low to medium heat, whisking constantly, until it thickens, about 6 minutes. Remove from the heat. Stir in the egg and blend well. Season with salt and nutmeg.
4. Return the meat to the soup and bring to a simmer. Using two wet dessertspoons, shape small dumplings and gently drop them into the soup. Dip the spoons in cold water every so often so the dumplings slip off the spoons more easily.
5. Simmer for about 10 minutes, or until the dumplings float on top. Make sure the soup does not boil, or the dumplings will fall apart.

Makes 6 servings

Shortcut:

Chicken soup from scratch always tastes best, but instead of chicken pieces and water you can also use 2 quarts good-quality chicken broth and 1 to 2 boneless, skinless chicken breast halves. Cut the meat into bite-size pieces and cook with the remaining soup ingredients for 20 minutes, then follow the recipe as above.

To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.

Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.

Here they are in no particular order…

Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.

Gluten Free Muesli Bar:: Amie Valpone, The Healthy Apple

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {Giveaway}

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast {Giveaway}

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food {Givaway}

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root {Giveaway}

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette’s Healthy Living {Giveaway}

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen {Giveaway}

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam, The Realistic Nutritionist {Giveaway}

As the Plant-Powered Dietitian, I often write and speak about the benefits of vegetarian-style, plant-based eating patterns;  yet, one thing my readers and audience members often appreciate is learning that a plant-based diet is simply one that emphasizes whole plant foods. That is, a plant-powered diet leaves room for a spectrum of dietary preferences and observances, ranging from vegans (those who do not eat any animal foods) to lacto-ovo vegetarians (those who allow for dairy and eggs in their diet) to pescetarian (those who allow for fish) to flexitarians (those who eat small amounts of animal foods).

That’s why I’m such a supporter of the Meatless Monday Campaign—a non-profit initiative developed in association with the John Hopkins’ Bloomberg School of Public Health. It has a simple message: By cutting out meat once per week, you can improve your health and reduce your carbon footprint. By simply substituting animal products in favor of more whole plant foods, you naturally reduce the amount of saturated fat and cholesterol you eat, while gaining more health-promoting nutrients such as fiber, vitamins, minerals, and phytonutrients. Who can really argue with that? Countless organizations, restaurants, schools, hospitals, and even the entire city of Los Angeles have embraced Meatless Monday to celebrate this simple concept.

The Meatless Monday message helps people ease into the concept of decreasing overall animal intake by selecting just one day per week to go meatless. The initiative provides information and recipes to help people start each week with healthy, eco-friendly, meat-free alternatives.

And I say “eco-friendly” because eating less meat can put a serious dent in your carbon footprint – the total greenhouse gas emissions produced from your activities. According to the Environmental Working Group, here’s how eating less meat can impact Mother Earth:

• If you eat one less burger per week…It’s like driving 320 miles less.
• If your four-person family skips meat and cheese one day a week…It’s like taking your car off the road for five weeks.
• If your four-person family takes steak off the menu one day a week…It’s like taking your car off the road for almost three months.
• If everyone in the United States ate no meat or cheese for just one day a week…It would be like driving 91 billion miles less, or taking 7.6 million cars off the road.

So, go ahead! Jump on board the Meatless Monday bandwagon, and try one of my simple tips to get you started.

1. Invest in a good vegetarian cookbook. A cookbook can give home cooks valuable ideas for how to put together simple, delicious meals. Don’t be afraid to experiment!
2. Keep it simple. There’s a common misconception that preparing vegetarian meals is laborious and complicated – but tons of meatless recipes are incredibly simple to prepare. Think: black bean burritos or spaghetti with tomato sauce.
3. Convert your family favorites. Trim the meat and load up on the veggies in your favorite dishes. My family’s favorite lasagna originally called for ground meat – but now I load it with summer squash, broccoli, and bell peppers.
4. Try ethnic flair. Some cultures know how do vegetarian meals right! Steal ideas from your favorite Thai, Indian, or Mexican restaurants and try to reproduce them at home.
5. Rely on more one-dish meals. Try chili, stews, casseroles, stir-fries, and pasta dishes with whole grains, legumes, tofu, and legumes.

Southwestern Black Bean, Quinoa, and Mango Salad

By Sharon Palmer, RD, The Plant-Powered Dietitian

The jewel-like black beans shine in this crunchy, zesty salad. Serve it with corn tortillas and vegetable soup for an easy, refreshing meal.

Makes 6 servings (about 1 cup each)

Ingredients:
1 – 15 oz can Black Beans, no salt added, rinsed, drained
1 cup cooked Quinoa (according to package directions)
1 cup frozen Corn
1 small Red Bell Pepper, chopped
1 cup chopped fresh Mango
¼ cup chopped Red Onion
½ cup fresh Cilantro, chopped (or 2 tsp dried if not available)
1 small fresh Jalepeno Pepper, seeded, finely diced
1 Lemon, juiced
1-1/2 Tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
½ tsp Cumin
½ tsp Chili Powder
¼ tsp Turmeric

Instructions:

1. Mix beans, quinoa, corn, pepper, mango, onion, cilantro and jalapeno together in a mixing bowl.
2. In a small bowl, whisk lemon juice, olive oil, garlic, cumin, chili powder and turmeric together. Toss into salad mixture and chill until serving time.

Nutrition Information Per Serving (1 cup)
Calories: 201
Fat: 5 g
Sat Fat: 1 g
Sodium: 9 mg
Carbohydrate: 36 g
Fiber: 8 g
Protein: 8 g

Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment. Available June 2012.

Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

Get your digital cameras ready, we want to see your pictures! We are running a contest on Pinterest and Instagram to see your best pictures of our new Gluten Free Muesli. Two sites, two categories = 4 entries! We want to see you enjoying our new Gluten Free Muesli and what you’re doing with it. We have some fabulous prizes for six winners. So grab your camera and grab a bag of our Gluten Free Muesli and get creative.

Our new gluten free muesli is some of the best muesli we’ve ever tasted- gluten free or otherwise. It’s quickly become a favorite of our employees and we’re confident that you’ll enjoy it too. Don’t know where to find our new muesli? Check our store finder for stores in your area that carry our products. If you can’t find it locally, you can buy it on our website and from other online retailers, such as Amazon or Vitacost.

Contest Details:

Categories:

• Snap a photo of yourself (or your kid or your dog) enjoying our Gluten Free Muesli (package must be in the picture). See Bob below for an example.

• Snap a photo of something you made using our Gluten Free Muesli (package must be in the picture). This can be a simple bowl of cereal or the most elaborate batch of muesli coated whatzits ever! See our Muesli Bread below for an example.

How to Enter:

• To enter, access Instagram through their mobile app and follow these steps (get app here):a) Take a photo showcasing a picture in one of the two categories listed above.b) Upload the image(s) to Instagram.c) Hashtag the image(s) with #gfmuesli.d) Make sure that your account is set to ‘public’.

• To enter, access Pinterest through their mobile app or website and follow these steps:

  a) Take a photo showcasing a picture in one of the two categories listed above.

  b) Pin the image(s) at Pinterest on whichever board best suits your photo (it does not matter which board, as long as you use the hashtag).

  c) Hashtag the image(s) with #gfmuesli.

  d) Remember that your boards must be set to ‘public’.

Prizes:

• Bob’s Red Mill will pick the three photos from each category at random from all who enter. There will be a total of six winners.
• Prize pack includes:
  • A case of our Gluten Free Muesli
  • A beautiful Le Creuset Cereal Bowl
  • $50 Bob’s Red Mill Gift Card

  

Contest Dates:

• Contest runs from April 1, 2013 at 12:01 am (PST) to April 30, 2013 at 11:59 pm (PST).

Contest Rules & Regulations:

By registering for this contest, entrant agrees to be bound by and comply with the following rules:

1. The Contest is open to US and Canadian residents only, aged 13 years and older (“Eligible Entrant”).

2. The Contest starts at 12:01 am PST on April 1, 2013 and ends April 30 at 11:59pm PST.

3. The judging process will take place immediately following the end of the contest. Six winners will be chosen at random from all who enter.

5. Your Instagram and Pinterest profile settings must be PUBLIC and the eligible photos must be tagged #gfmuesli.

6. Inappropriate, obscene, threatening, dangerous, or abusive content is not permitted, and those entries will be disqualified. No spam or unlawful content is permitted. All content must comply with Instagram terms of use.

7. The contest is free of charge, and the entrant may submit up to four total entries.

8. If you are awarded a prize and are unable to claim your prize, there is no in place compensation. The giveaways are non-transferable and cannot be redeemed for cash.

9.  The winners will be notified via Instagram, Facebook, Twitter, Pinterest and on our website on or by May 3, 2013. If the winner does not respond to the notification within ten (10) business days, another winner will be chosen. Failure to respond within ten (10) business days shall mean that the winner forfeits the prize.

11. The entrant agrees to all Bob’s Red Mill general website terms and conditions listed here.

12. The entrant agrees to all Instagram terms and conditions listed here and Pinterest terms and conditions listed here.

14. Neither Bob’s Red Mill nor its officers, directors, employees, agents, successors, or assigns shall be liable for any loss, costs, damage, injury, or any other claims incurred as a result of the entry in the contest or the usage of a prize by any winner.

15. Entrant acknowledges and agrees that Bob’s Red Mill shall have no obligation to post, display, or otherwise make publicly available any Materials submitted by entrant.

16. Each entrant acknowledges and agrees that Materials submitted by the entrant may be made available by Bob’s Red Mill for viewing, rating, reviewing, and commenting by the public.  By submitting Materials to Bob’s Red Mill, entrant waives any privacy expectations that entrant may have with respect to the Materials.

17. Winners may not request substitutions of prize winnings. All winners are solely responsible for any and all taxes and/or fees as well as all additional costs that may be incurred.

18. If the specified prize becomes unavailable for any reason, Bob’s Red Mill in its sole and absolute discretion may substitute a prize of like or equal value.

19. A contest is null and void in any jurisdiction where prohibited by law.

20. Bob’s Red Mill reserves the right in its sole and absolute discretion to terminate any contest at any time without prior notice.

21. Bob’s Red Mill reserves the right in its sole and absolute discretion to alter any contest rules at any time.

22. Winners are selected at random, the odds of winning depend upon the number of entries received and cannot be determined in advance.

23. No purchase or payment of any consideration is necessary to enter the contest.

24. A list of winner(s) will be made available via the contest website.

25. Bob’s Red Mill reserves the right to condition the award of prizes upon the execution by the winner(s) of a publicity release (without compensation to the entrant) to publicize the contest and otherwise, as determined by Bob’s Red Mill, unless prohibited by law.

26. Employees of Bob’s Red Mill and their immediate family members are not eligible for the contest.  Bob’s Red Mill reserves the right to require the winner to execute an affidavit of eligibility as a sworn document and provide other proof of eligibility as a condition of receipt of the prize or award.

27. Registration and participation in the contest constitutes entrant’s consent to Bob’s Red Mill and its agents to use entrant’s name, likeness, photograph, voice, opinions, and / or hometown and state for promotional purposes and any media, worldwide, without payment or consideration.

28. Except where prohibited by law, entrant agrees that: (1) any and all disputes, claims, and causes of action arising out of or connected with this contest or any prize awarded shall be resolved individually, without resort to form of class action, and exclusively in the federal or state circuit court located in Portland, Oregon; (2) any and all claims, judgments, and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering into this contest, but in no event including attorneys’ fees, and (3) under no circumstances will entrant be permitted to obtain awards for, and entrant hereby waives all rights to claim, indirect, punitive, incidental and consequential damages and any other damages other than for actual out-of-pocket expenses, and any and all rights to have damages multiplied or otherwise increased.  All issues and questions concerning the construction, validity, interpretation, and enforceability of these contest rules, or the rights and obligations of the entrant and Bob’s Red Mill in connection with the contest shall be governed by and construed in accordance with the laws of the State of Oregon.