The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

America’s Test Kitchen Event {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

We’ve got some exciting news to share from our friends at America’s Test Kitchen- they’ve launched a new book AND IT’S GLUTEN FREE! For The How Can It Be Gluten-Free Cookbook, they’ve applied their extensive expertise in baking and cooking to create reliable, delicious gluten free recipes that will work every time. We’ll keep our book review rather short, because we have a giveaway AND an event to tell you about.

I’m a huge Cook’s Illustrated and ATK fan. I like how deep they get into the science of things and how thorough they are in explaining what needs to be done. In my opinion, if you can understand why something works, you can apply that to other recipes. I have absolutely no doubt that all of the recipes in their newest book will be phenomenal, but this is not a book for the faint of heart. While most recipes are decidedly straight-forward, each recipe comes with a fabulous explanation of the how’s and why’s for its success- which makes each recipe look fairly daunting. If you get past that, you’ll have no problem creating THE BEST Old-Fashioned Birthday Cake, perfect New York-Style Pizza, Extra-Crunchy Fried Chicken and some pretty killer Chocolate Chip Cookies. Most recipes are accompanied by a lovely photo and those that are more complicated have great visual tutorials.

Bottom line: this is a great book for anyone who needs to cook and bake gluten free and wants to know the science behind what they’re doing.

The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

We were so pleased when ATK contacted us and let us know that, while they have their own preferred flour blend for the recipes, each recipe comes with some minor adaptations to have perfect success with our Gluten Free All Purpose Baking Flour. How cool is that?

Let’s take the coolness up a factor- join Jack Bishop, Editorial Director and TV Star at America’s Test Kitchen as he presents The How Can It Be Gluten-Free Cookbook at Bob’s Red Mill Natural Foods. Designed to help readers understand gluten-free baking and cooking, you’ll learn what to stock in a gluten-free pantry and breakthrough strategies that every gluten-free cook should use. When? April 7, 2014, at 4:00 PM Bob’s Red Mill will provide samples of a few of Jack’s favorite recipes from the book. This event is FREE and no registration is necessary! For more information: http://www.bobsredmill.com/Whole-Grain-Store.html

{Giveaway} The kind folks at ATK have offered us two copies of this fabulous book to giveaway to two lucky readers. We’re going to pair the book with a bag of our Gluten Free All Purpose Flour and Xanthan Gum so you can get started with this book right away. You know you want to win this book. To enter, follow the prompts below. We’ll select two winners at random from all who enter by 11:59 pm on 04/11/14.


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Cassidy Stockton Google: Cassidy Stockton
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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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UPDATE :: Our Policy Regarding Bioengineered Foods (GMOs)

by Cassidy Stockton in Featured Articles, Health

Dear Friends and Valued Customers:

At Bob’s Red Mill Natural Foods, Inc. we are proud our brand is associated with quality, integrity, and wholesome goodness.  We know that bioengineered foods are a concern to our customers looking for healthy products, and we share that concern.   Part of our mission to provide the world with healthy whole grain foods includes taking action to keep bioengineered ingredients out of our products.

Producing a healthy product free from bioengineering begins at the ingredient source.  We make specific and detailed inquiries to all of our commodity suppliers regarding their seed source and growing practices. Since as early as 1999, we have required suppliers of food sources known to be at high risk for bioengineering to provide us with documentation certifying they plant only non-bioengineered identity preserved seed.  We now require all of our suppliers to certify their products are produced without bioengineering. We pride ourselves on building relationships with our suppliers and we hold them to high standards.

Our Policy Regarding GMOs | Bob's Red Mill

Over the past two years we have installed an extensive in-house laboratory that allows us to independently test for the presence of bioengineered materials.  Our trained technicians use state-of-the-art PCR technology and German engineered protocols to routinely test every shipment of product known to be at high risk for bioengineering.  Thereafter, we randomly double check our results with additional testing to ensure the accuracy of our protocols.  We pledge our continued commitment to stay at the forefront of the food manufacturing industry to avoid the presence of bioengineered materials.

As part of our continuing efforts to provide wholesome whole grain food, we are proud to announce Bob’s Red Mill’s enrollment in The Non-GMO Project The Non-GMO Project is currently North America’s only independent third-party verification program for products made according to rigorous best practices for the avoidance of genetically modified organisms.  As we work closely with The Non-GMO Project we will obtain Non-GMO Project verification for our products.  We will also use the Non-GMO Project verification mark to inform the public of our products that have attained Non-GMO verified status.

Our participation in the Non-GMO Project is one more way to show our customers around the world that Bob’s Red Mill provides them with pure, wholesome, and healthy products.

Thank you for your ongoing support and continued business.

To Your Good Health,

Bob Moore

President, CEO and Founder

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Cassidy Stockton Google: Cassidy Stockton
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Cake

Bob’s 85th Birthday Bash

by Cassidy Stockton in Featured Articles

Bob's 85th Birthday BashBirthday Details

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Cassidy Stockton Google: Cassidy Stockton
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Spar for the Spurtle Cook-off Tomorrow!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Don’t forget to come on out for the Third Annual Spar for the Spurtle Cook-off tomorrow. 

What: Watch our three Spar for the Spurtle finalists battle it out in our very own kitchen ‘stadium’ to see who will represent Bob’s Red Mill in the Golden Spurtle World Porridge Championship in Scotland this October

When: August 16th, 2013 from 2 pm to 3 pm

Where: Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222

Reasons why you should come: 

  1. It’s better than sitting behind your desk.
  2. It’s certainly more fun than watching soap operas.
  3. It’s free.
  4. It’s something entertaining that you can do with your kids.
  5. There will be a bagpiper and a banjo player.
  6. Bob will be there and he loves meeting people.
  7. You might get to taste some of the dishes.
  8. You can stock up on Bob’s Red Mill ingredients from our bulk bins while you’re here.
  9. We have A/C.
  10. How many times in your life can you say that you watched someone use a spurtle? I thought so. One more item checked off your bucket list.
  11. It makes a great story.

Some come on out tomorrow and enjoy the festivities!
SpurtleCollage3

 

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Cassidy Stockton Google: Cassidy Stockton
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Grains-Of-Discovery-Map

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.

ScottLevant

Scott Snyder of Levant:  Dirty Kamut

NaomiBeastS

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

PascalMilwaukieKitchenandWineS

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

GregoryDepartureS

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

CathyNostranaS

Cathy Whims of Nostrana: Chilled Buttermilk and Spelt Soup

GregGabrielleOxS

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

KevinEvoeS

Kevin Gibson of Evoe: Toasted Eggs with Millet Seed

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

sarahsift

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

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JuneClasses

June Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

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

1000 gluten free recipes“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.

Easy as Pie “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.

Crackers and DipsCrikey, 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!

Pretzel Making at HomeHands-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

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A Day in the Life of Bob Moore

by Cassidy Stockton in Behind the Scenes, Featured Articles

Ever wonder how Bob spends his day at the mill? I sat down with Bob last week to find out.

Between 6 and 6:30 am, Bob gets up and starts his day off with a bowl of one of our many hot cereals lovingly prepared by his wife, Charlee. He tops it off with half of a banana (split with Charlee, of course), skim milk, nuts, flaxseed meal and date pieces.

Bob and Charlee Baking MuffinsAround 7:30 am he arrives at the mill, where he starts his work day off with a cup of coffee (he always waits to have his coffee at the mill) and chats with people during the 8 am shift change. Then, he heads up to his office where he goes over his calendar with his assistant Nancy. There is not a day on his calendar that doesn’t have at least a few appointments and meetings. He typically spends the first part of the day greeting folks around the office and razzing whoever is lucky enough to be in his path.

At 10 am, he wanders downstairs to greet our tour guests (learn more about our tours here) and play a song on one of his two pianos (yes, we have two pianos in our mill).

Bob talks milling with Anoy

From there, he walks our plant, all seven acres of it. He stops by the shop, one of his favorite places in the mill to see what they’re working on and how each project is coming along. He visits our distribution warehouse and drops by the lab. There is always something new to see and someone he wants to catch up with. Working here, you quickly learn how much he cares about each of us. He knows our names and our families. Bob knows something special about each of us, whether we like fly fishing or are working on rebuilding a car, if we just got back from an Alaskan cruise or whether we play in a band on the weekends. It’s uncanny, really.

Bob and the guys in the shop. Not one of them is this serious, ever.

By 12:30 pm, he’s walked the plant, visited various people, dropped in on a meeting or two and is ready for lunch at our Whole Grain Store. Nearly every day, he orders two eggs and steamed spinach with a side of corn grits. Occasionally, he’ll order a sandwich made on our whole grain bread. He talks to customers and takes pictures with their kids.

By 2 pm he’s back at the mill where he sits in on more meetings, if required, or catches up on the day’s events. A day is never complete without a trip to our Purchasing Department to learn about different issues that affect our supply of grains.

Around 4 pm, he’ll wander back downstairs to chat with folks during the shift change. He feels it is the best time to catch up with people he might not otherwise see during the day. From there, he sits at his piano with Nancy and plays a few pieces with her (and that is why we have two pianos).

bob and nancy

He usually knocks off at 5 pm and heads home to Charlee for a delicious meal and a quiet evening at home.

That, folks, is what Bob does Monday through Friday, 8 am to 5 pm.

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Cassidy Stockton Google: Cassidy Stockton
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Bob with plane

You’re Invited!

by Cassidy Stockton in Behind the Scenes, Featured Articles

Bob with plane

What:

Bob’s 84th birthday party! We’ll have cupcakes and live music to celebrate our founder’s 84th year. There will be special gifts for the first 500 guests. Come have lunch and stay for the party.

When:

Friday, February 15th, 2013 from noon to 2 pm.

Where:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222
Map & Directions

Can’t make it? Leave a birthday greeting here or on our Facebook page and we’ll make sure he sees your message.

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Cassidy Stockton Google: Cassidy Stockton
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feast

Feast Portland

by Cassidy Stockton in Featured Articles

Feast Portland runs September 20-23rd.

This weekend (starting tomorow, to be exact), Portland will open its kitchens to Bon Appétite’s Feast Portland. Feast Portland is a celebration of all things culinary in Oregon from charcuterie to beer to hand crafted ice cream set up in a multiple-venue festival fashion (akin to SXSW). Foodies and chefs from all over the country will flock to Portland for the four-day edible extravaganza. Events run the full gamut of food endeavors—private dinners, cooking demonstrations, food and wine pairings, speakers, sandwich invitationals, you name it! How about Pork & Pinot Noir or Thai Street Food with Andy Ricker (of Pok Pok fame) or an entire event dedicated to taking comfort food to the next level?

The crowning event will be the Oregon Bounty Grand Tasting- a mini food festival unto itself in Portland’s Pioneer Square on Friday and Saturday. Over 70 vendors, including craft breweries, wineries, chocolatiers, and some of Portland’s best restaurants will be on site sampling their finest nibbles and sips to eager foodies. Bob’s Red Mill is honored to be the official Whole Grains Sponsor for this event and had the privileged of providing some of our best ingredients to chefs from all over the country to use in their dishes. We’ll even be there serving crispy Amaranth Cakes and slinging whole grain samples!

Find out more about the event at FeastPortland.com. Several events have already sold out, but there are still plenty of wonderful options to choose from. Tickets for the Oregon Bounty Grand Tasting are $60/day or $100 for both days. The Grand Tasting runs from 2 pm to 5 pm on Friday, September 21st and Saturday, September 22nd. To make this festival even more tasty, all net profits from the four-day event will be donated to Partners for a Hunger Free Oregon and Share Our Strength (read more about these organizations here).

The weather will likely be gloriously fall (hoping for crisp air and sunshine) and I can’t think of a better way to spend an afternoon than meeting some of Oregon’s top food artisans and tasting their wares. Hope to see you there!

Keep up to date with Feast happenings by following @FeastPDX on Twitter.

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Cassidy Stockton Google: Cassidy Stockton
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