Head over to http://www.triumphdining.com/blog/best-of-gluten-free/ and cast your vote!

Best of Gluten Free: Please Vote for Us!

by Cassidy Stockton in Featured Articles, Gluten Free

Bob’s Red Mill has been nominated in four categories for the Best of Gluten Free Awards run by Triumph Dining. We’ve been nominated in these categories: Best Gluten-Free Cake Mixes, Best Gluten-Free Chocolate Chip Cookie Mix, Best Gluten-Free Hot Cereal (Gluten Free Mighty Tasty Cereal), and Best Gluten-Free Pancake (& Waffle) Mix.

It is quite an honor to be nominated and we would be thrilled to win an award. There are a lot of great companies nominated in 42 different categories, so even if you don’t think we’re the best in all of four of the categories we were nominated in, you should still head over and cast your vote at http://www.triumphdining.com/blog/best-of-gluten-free/

The survey is up until January 14th, 2011.

In case you’re not familiar with Triumph Dining, they’re the folks who put out the lovely Gluten Free Restaurant and Grocery Guides each year. These guides help people following the gluten free diet find restaurants in their area with gluten free choices and safe products in the supermarket. Both of these guides would be an excellent gift for a person who has been recently diagnosed with celiac disease or put on a gluten free diet.

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Cassidy Stockton Google: Cassidy Stockton
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Preparing the rolles for printing.

Where Our Case Boxes Come From.

by in Featured Articles

One of the things that is a real benefit of working with suppliers that operate nearby, is that learning more about what you are purchasing is just a short ride away. Today we headed out to Hillsboro, Oregon to take a tour of International Paper and watch some of our beautiful full color case boxes being printed. Keeping up with the growing demand for whole grains keeps us busy around the clock. It’s great to have a few good business nearby that can keep up with our packaging needs to help us get the products you want on store shelves.

We wanted to share with you some of our photos from the tour so that you can get a feel for how our emphasis on minimal packaging really adds up. When you consider that most products on the supermarket store shelves come packaged in an individual box, it’s easy to understand that doing something as simple as putting four bags in just one case box for shipping can make a real impact over time.

Because of the scale of the printing, much attention is paid to the pre-press process to eliminate any waste.

Because of the scale of the printing, much attention is paid to the pre-press process to eliminate any waste.

It is difficult to capture the enormous size of the press that prints our boxes, because it  larger than most houses.

It is difficult to capture the enormous size of the press that prints our boxes, because it larger than most houses.

Preparing the rolles for printing.

Preparing the rolles for printing.

Cameras monitor for any shifting during the printing process to catch errors before they become bigger problems.

Cameras monitor for any shifting during the printing process to catch errors before they become bigger problems.

Checking for printing errors under normal light.

Checking for printing errors under normal light.

Checking for printing flaws under a blacklight reveals any flaws that might be invisible under normal conditions.

Checking for printing flaws under a blacklight reveals any flaws that might be invisible under normal conditions.

These labels were zooming past!

These labels were zooming past!

A finished roll ready to be moved into the warehouse.

A finished roll ready to be moved into the warehouse.

Cassidy poses with a finished roll.

Cassidy poses with a finished roll.

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Matt proudly holds the Golden Spurtle in preparation for the competition.

2010 Golden Spurtle World Porridge Making Championship

by Cassidy Stockton in Featured Articles, Golden Spurtle

Matt proudly holds the Golden Spurtle in preparation for the competition.

The day of the competition was a beautiful, sunny fall day in the small village of Carrbridge, Scotland. The air was crisp and emotions were high. Matt and I chopped and prepped all of our ingredients and were ready to roll without much anxiety at about half past eleven. The traditional parade began at 11:45 am with Matt proudly holding the Golden Spurtle. A lively band of Scottish pipers and drummers followed behind our champ, leading the way for a rather rowdy bunch of competitors and spectators.

Matt put his best foot forward and made us proud!

Matt competed in the first heat and performed admirably with his porridge and specialty Savory Oat Fritters looking better than ever. Sadly, this was not our day. We did not make it into the second round of the competition and pinned all of our hopes on our fritters. While the judges and the spectators loved our “little oat cakes,” they did not win the Specialty Category. Instead the category was won by our good friend from Calgary, Catherine Caldwell, with her concoction that was named Canadian Cranberry Apple Crunch. I will admit that I did get the lucky privilege of tasting her dish and it was outstanding. Catherine and her husband, John, stayed at the Fairwinds with us last year and are simply the nicest folks and we’re very pleased that she won.

Neil Robertson with the coveted Golden Spurtle- congrats, Neil!

The big winner was Neil Robertson from Auchtermuchty, who won using his own invention, the Spon—a double-sided spoon of sorts. His oats won the hearts of the judges and secured him as the new World Porridge Champion.

Matt, Cassidy and Dennis pose with our lucky Toucans, because "Two can, better than one." Dennis brought these for us from the Guiness Brewery in Ireland. They didn't win us the spurtle this year- but maybe next year.

Now, I know what you’re thinking and let me assure you that our team was a bit disappointed not to win, but we gave it our best shot and we are proud of the work we put in creating our dishes. We’re busy thinking about what next year will be like and very happy for the winners—especially Catherine. Really, it was hard for me not to root for her- she is a sweet woman who may just love porridge more than we do, if that’s possible.

Catherine accepts her award. As soon as I can get my hands on it, I will post her winning recipe.

Congrats Catherine!

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Cassidy Stockton Google: Cassidy Stockton
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Matt and Cassidy taste cheese at Valvona & Crolla

Planes, Trains and Automobiles

by Cassidy Stockton in Featured Articles, Golden Spurtle

Matt and Cassidy taste cheese at Valvona & Crolla

After nearly 30 hours of travel, our team finally planted our tired feet on Carrbridge soil yesterday for the 17th Annual Golden Spurtle World Porridge Making Championship. I will be the first to admit that the journey was a bit harrowing and not at all smooth once we took off from Portland, Oregon on Thursday morning.

Where to begin? The trip started with a luggage malfunction at the airport, which we topped off with a gut-wrenching, bumpy flight to Newark where we had a four-hour layover. Next we boarded for Edinburgh for another bumpy ride that I was just sure would bring up my less-than-stellar dinner. Fortunately, we landed safe and sound in Scotland first thing Friday morning.

Our first mission was to make it to Valvona and Crolla, a lovely specialty food store that had secured pancetta and pecorino for our Savory Oat Fritters. Did you know it’s nearly impossible to ship meat and cheese from the United States to the United Kingdom? Well, it is. The folks at V & C were incredibly nice and let us taste all the pecorino to find just the right one. I could have spent hours in that tiny little store.

All the traffic in Edinburgh delayed our arrival at V&C, which meant we missed our train to Carrbridge. We had another two hours to kill until a train to Inverness where we would find another two hour layover. By the time we made it to Carrbridge we were seriously road weary, but the welcome we received by Lindsay and Alison at the Fairwinds Hotel was so warm that our weariness fell away.

Today dawned early (oh so early!) to an amazing fall day that was warm and sunny, not at all like the wet Scotland you hear so much about. The fall colors are just coming on here and you really feel like you fell into a fairytale. After breakfast we started what we thought would be our easiest and fastest practice yet, but as Murphy’s Law proves far too often, if something can go wrong it will. And, my word, did it ever go wrong.

Frying pancetta and preparing our red sauce for the final practice.

I guess it could have been worse- our oats might not have made it or Matt might have broken his hand or… well, this was pretty bad.  The timer was set and we were running through the full-blown dish, everything was going smoothly until we put our fritters in the deep-fryer basket and submerged them in the oil and heard… nothing. Not a crackle or a pop- not a sound. That is about the worst noise a deep fryer can make. Long story short- it wasn’t working and wouldn’t be working for the competition. Matt and I tried a few things and settled on a flattened fritter that will be pan-fried. It tastes the same, maybe not so pretty, but still tasty and that’s over half the battle right there.

We were beat after that, but finally feeling confident again by the time we met up with the rest of the competitors for a mixer and a bit of lively chatter at the town hall. The competition starts around 11:30 am tomorrow, so wish us luck and check back here to find out how we did. You can find more photos of our journey so far on Flikr, here.

Cheers!

I made friends with a highland cow, which put me back in the spirit for tomorrow.

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Cassidy Stockton Google: Cassidy Stockton
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Here we go again!

Scotland Bound

by Cassidy Stockton in Featured Articles, Golden Spurtle

Here we go again!

Our intrepid team from Bob’s Red Mill embarks early tomorrow morning for Scotland. We had our last state-side practice this morning and made our dish in record time. Matt is feeling pretty confident and our team is ready to get on the road (er, plane).

I’ll be posting updates and photos from our trip here on our blog, on our Facebook page and on Twitter. Cheer us on and watch to see if we can bring home the Golden Spurtle one more time!

Cheers!

P.S. In case you missed it, check out Bob’s Savory Oat Fritters to see what we’re taking as our specialty dish.

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Cassidy Stockton Google: Cassidy Stockton
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Six Days and Counting!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Can Matt keep the trophy? Watch here to find out how we do on Sunday.

We have a mere six days until the 2010 Golden Spurtle World Porridge Making Championship! Boxes have shipped, lists are being made and we’re all scrambling like mad to be sure we won’t forget anything (read: trophy). We hope we can secure ourselves another win and we’re feeling pretty confident. Matt is full of energy to take on the Scotts and Bob is just pleased as punch that we’re heading back to one of his favorite spots.

After the competition, we’ll be taking a bit of much-needed R and R, so I’ve lined up some great guest posts and have an awesome giveaway that I’ll tell you a bit more about tomorrow. Keep up to date with our progress here, on Twitter and on Facebook.

We need your support to be the best we can possibly be and I know Matt would love to hear from you over the next few days. Leave us comments here or give us a holler on Facebook and Twitter and show Matt just how much you love him!

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Cassidy Stockton Google: Cassidy Stockton
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Evan1

Food Makes Fun Fuel: Guest Post

by Cassidy Stockton in Featured Articles, Gluten Free

This guest post comes from Evan at Food Makes Fun Fuel. We love his blog because he loves food just as much as we do and embraces a great attitude about being gluten free. Enjoy this insight into his favorite Bob’s Red Mill products and check out his blog at FoodMakesFunFuel.com.

Hi, Bob’s Red Mill fans. My name is Evan, a runner with a passion for cooking and a blog called FoodMakesFunFuel.com.There’s always been something fun about baking, whether it’s impressing people and making them happy, knowing that you made something special, or just licking the batter. I never thought that I’d need to follow a gluten-free diet. The day I found that out felt like a death sentence to my baking career. No more brownies from a box; no more funfetti cupcakes; not even light and fluffy pancakes on a Saturday morning.

Rather than letting this be a “death sentence”, I started looking at ways to continue on pursuing my hobby and having fun with it. Little did I know then that a company called Bob’s Red Mill made all the gluten-free delicacies I could have hoped for. By using their flours in place of traditional wheat flours, I’ve been able to recreate delicious and whole grain baked goods just as well as ever.

For anyone who might be new to gluten-free baking, here are a few of my favorite products and substitutions. With these in your pantry, making anything will be so simple you’ll swear it couldn’t be true.

In place of enriched, bleached flour use Bob’s Red Mill gluten-free all purpose flour blend.  This is the easiest switch you could make. Bob’s Red Mill’s all-purpose flour is a perfect mix of flours and starches to substitute in any recipe. I love using it in traditional brownie recipes for that same, fudgy feel.

For a quick cake fix, use Bob’s Red Mill’s gluten-free vanilla cake mix instead of any other brand. When my birthday rolled around, my family wanted to make me something but had no clue about gluten-free baking. I told them not to worry and to turn to this cake mix. Not only is this a great mix, but it also contains whole grain sorghum flour. Try making it into cupcakes for a bite-sized dessert.

One of the foods I miss most being gluten-free is a simple pizza. Of course, you can get take out pizza anywhere, but gluten-free? Not so much. Bob’s Red Mill gluten-free pizza crust is perfect for making your own. Besides being nice and chewy like a good crust should be, it’s made with whole grain rice flour; in that respect, it’s actually better than most pizza crusts!

These are just a taste of my favorite uses for Bob’s Red Mill’s gluten-free line. If you’re wondering what else there is, plenty. Just take a look and you’ll see that living gluten-free is NOT a baking death sentence. It’s just the starting point.

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Cassidy Stockton Google: Cassidy Stockton
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Maureen with her first goodie basket of Bob's Red Mill products.

BRM Champ Takes Third at Verge

by Cassidy Stockton in Cycling, Featured Articles

Maureen with her first goodie basket of Bob's Red Mill products.

In July, 2010, Bob’s Red Mill welcomed Maureen Bruno-Roy, a charming vegan cyclocross rider, to our cyclocross sponsorship program. In the past three years, we have added riders and teams around the country to our program with product sponsorship and Bob’s Red Mill team kits. Maureen was the overall winner of the 2009 USA Cycling Cyclocross Calendar and the first professional athlete we have ever sponsored. We’re so excited to work with Maureen and have been watching her progress closely for several years.

Not only is she a great rider, but Maureen has been a long-time user and fan of Bob’s Red Mill. “I’m honored to have the support of Bob’s Red Mill during what I expect to be my most successful season yet,” said Maureen Bruno Roy. “Because of its energizing properties, I now start each day – whether it is going to involve training, competing in a race, or simply heading to work – with a warm bowl of Bob’s Steel Cut Oats, with a dash of maple syrup of course.”

Bruno Roy, who together with her husband races as MM Racing, also keeps a blog highlighting her vegan recipes at thevegandelicious.wordpress.com. For 10 years, she has worked as professional massage therapist specializing in deep tissue, sports, pre-natal and Thai yoga massage. She runs a full time massage practice in her hometown of Arlington, Mass., where she has worked with many of the top ranked domestic and international cycling teams. For more information about Bruno Roy, visit www.mmracing.org.

Maureen dons her Bob's Red Mill kit for the first time.

Needless to say, we were overjoyed to hear that Maureen Bruno-Roy took third this weekend at the Verge New England Championship Cyclo-Cross Series presented by Cycle-Smart on Saturday in Williston, VT. Bruno-Roy fought hard for a podium spot against Sally Annis and Crystal Anthony, finally securing a podium spot with third place. The weather was picture perfect for the first cyclocross weekend of the season. Riders were out in force across the country to kick off the wet and muddy season in style. The Portland series kicks off on October 3rd, but series may be under way in your area. For more information, check here.

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Cassidy Stockton Google: Cassidy Stockton
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Matt displays our specialty dish, Bob's Savory Oat Fritters

Golden Spurtle 2010: Behind the Scenes!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Matt displays our specialty dish, Bob's Savory Oat Fritters

For the 2010 Golden Spurtle World Porridge Championship in Carrbridge, Scotland, we wanted to share some behind-the-scenes of our prep work before we head over for the competition on 10.10.10. Our team made this wonderful video to show you what we’ve been up to and get everyone pumped up for the competition.

I can hardly believe that we’ll be crossing spurtles in3-1/2 weeks! Our time as reigning champs went too quickly and we’re working hard to see if we can’t keep it this year. Just in case we can’t nail down the title as World Porridge Champions, we’ve been busy crafting a specialty dish that we think will garner favorable attention from the judges and is just plain scrumptious! I’ll have the official recipe to share with you soon, but for now, you’ll have to be satisfied with this visual treat.

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Cassidy Stockton Google: Cassidy Stockton
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Muffins in a Basket

Goodbye Kyrie, Hello Delicious Muffins!

by Meagan Nuchols in Featured Articles, Recipes

It is sad, but finally true. Our beloved baker, Kyrie Juchemich is leaving Bob’s Red Mill bakery this month. We have known about Kyrie’s departure  since the middle of the summer, considering she is not just leaving Bob’s, but the country. Yes, the country; she is relocating to Garmisch-Partenkirchen, Germany where she will be working on a vacation military resort. Kyrie will be offering her best hospitality to the U.S. military, while they are on vacation. Her journey will bring many great adventures.

While at Bob’s Red Mill, Kyrie has contributed many ideas and much energy to the bakery. More precisely, she has developed recipes and helped to organize our much loved Wheat-Free and Vegan pastry cases. One of her popular recipes that many of you enjoy is the Dairy-Free Granola Bars. They are served fresh every Monday and keep well through the week for a filling snack anytime. Another “Kyrie” favorite in the vegan case every Friday is the Pumpkin Seed, Chocolate and Cashew Muffin. Following, you will find the recipe for you to make in your own kitchen. We hope you enjoy the recipe and thank you for all the support! Also, a special thanks to Kyrie for all your hard work and fun you brought to the Bob’s Red Mill Bakery.

Vegan Pumpkin Seed, Cashew and Chocolate Muffin

Mix 3 tbsp. flax meal and 9 tbsp, of water together in a measuring cup.

Mix the following in a bowl:

½ cup safflower oil
3/4 cup evaporated cane juice

Add flax mixture to bowl, as well as:

2 1/2 cups whole wheat pastry flour
2 tsp. baking powder
¼ tsp. salt

Scrape bowl.

Then add:

¾-1 cup soymilk or ricemilk
1/3 cup of each: cashews, pumpkin seeds and chocolate chips

  1. Use a spatula to mix in remaining ingredients until smooth, but be careful not to over mix.
  2. Use desired muffin scoop to scoop into lined muffin pans.
  3. Bake at 350º for approximately 18-23 minutes.

Yields approximately 9  2- inch muffins.

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Meagan Nuchols Google: Meagan Nuchols
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