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BOB'S RED MILL NATURAL FOODS

All Purpose Flour Mix Garbanzo & Fava Flour Sweet White Sorghum Flour

 

PRODUCT INTRODUCTION

If you have bid farewell to wheat and gluten, you need not despair as a world of nutritious and delicious options awaits you.  Each year, the art of gluten-free gastronomy is becoming more widely practiced and enjoyed with delicious abundance being the key perspective, not deprivation.  And with recipe development at its best, gone are the days of sacrificing taste for crumbly, brick-like cakes and breads that were common in the early days of gluten-free test kitchens.  Today, moist and delicious are now the operative words where great tasting products are becoming the industry standard, often tasting better than their wheat-based counterparts.  So, if you love to bake and the gluten-free way is now your lifestyle, Bob’s Red Mill offers a wealth of natural, gluten-free ingredients, products and recipes with which to make the transition, become familiar and experiment with, and use as cupboard staples. 

In its 100% dedicated gluten-free manufacturing room in Milwaukie, Oregon, Bob’s Red Mill produces over 50 whole grain, gluten-free ingredients and mixes to serve the needs of professional and home chefs alike.  Baking staples that form the foundation of the GF baking arts are at the ready such as Rice Flours, Tapioca Flour, Potato Starch, Corn Starch and the lesser known, but gaining in popularity, Arrowroot Starch.  For the more adventurous palate and creative baking drive, you will also discover an array of other discriminating ingredients including favorites of the ancients such as Quinoa and Amaranth.  And remember the unique taste of buckwheat pancakes?  Discover Buckwheat or Kasha (roasted buckwheat kernels), originally a grain native to East Asia, and experiment with its many recipe variations.  Or experience a staple from South of the equator, Teff (Tef), cherished in Ethiopia since prehistoric times and used to make the country’s soft, spongy bread called Injera.  Millet, known as one of the “Sacred Five Grains” of China has played an influential role in Asian fare and Sorghum Flour, a native cereal grass grain to Africa, comes closest of all GF flours to replicating the extendibility factor of wheat in baking.  A variety of bean flours made from fava beans, garbanzo beans, and black beans as well as nut flours made from almonds and hazelnuts complement the product line.  And for a new, sweet and indulgent experience, try incorporating Coconut Flour into desserts and pastries. 

All of the necessary auxiliary ingredients essential to gluten-free baking from scratch such as guar gum and xanthan gum are also available.  But if you are pressed for time and convenient mixes are your passion, you can enjoy a variety of seven signature mixes developed by acclaimed industry experts including Carol Fenster and Phyllis Potts.  With Bob’s Red Mill Natural Foods, one-stop shopping for your unique baking and cooking needs has never been easier or more complete.


ENTREPRENEUR PROFILE

Most of us can name one book that has changed our lives.  Bob Moore, founder of Bob’s Red Mill Natural Foods, is no exception.  Bob’s story as the country’s most widely recognized milling entrepreneur started with reading John Goffe’s Mill by George Woodbury.  Woodbury captures the story of a young man and the restoration of his family’s old stone mill used to grind flour.  Upon reading the 1948 classic, Bob’s already percolating interest in the art of milling whole grain foods was clenched and he never looked back.  Through an exhaustive nationwide search, Bob found the legendary quartz milling stones from France that were used for milling grains into flours for centuries and these prized stones were to become the founding essence of Bob’s Red Mill business vision.  But of course, behind every great man, is a greater woman, as the adage goes.  And Charlee Moore, Bob’s wife, is the woman who ignited Bob’s initial interest in entering into the natural foods market with the suggestion of a business opportunity.  As a lover of whole grain foods, her enthusiasm and entrepreneurial spirit has been a guiding force in this successful husband and wife partnership in business and beyond.


BOB’S RED MILL NATURAL FOODS TRIVIA
  • Bob’s Red Mill grinds its flours to exceptional quality using flint-hard quartz millstones quarried in France.
  • The company is based in Milwaukie, Oregon a suburb of Portland.  No need to check the spelling of Milwaukie – it is correct!
  • More than 135 employees work around the clock at Bob’s Red Mill to service the nation’s natural and specialty food segment in its 165,000 square feet facility on six acres.
  • Using clear packaging for nearly all of its products, you can really see the quality inside the package right on the shelf.
  • A fire destroyed the mill in 1988, but the cherished century-old milling stones were saved from the wreckage and were used to rebuild the mill at its current lake-side location.
BOB’S RED MILL NATURAL FOODS GLUTEN-FREE ARTISANAL INGREDIENTS
Listed are a sampling of Bob’s Red Mill GF ingredients for your artisan baking needs:  Almond Meal/Flour, Amaranth Flour/Grain, Arrowroot Starch, Black Bean Flour, Brown Rice Flour, Buckwheat Groats/Kernals (Organic), Fava Bean Flour, Garbanzo Bean Flour, Pure Gluten-Free Oats, Sweet White Sorghum Flour, Green Pea Flour, Hazelnut Meal/Flour, Hulled Millet, Millet Flour/Grits/Meal, Organic Buckwheat Flour, Organic Coconut Flour, Organic Quinoa Flour/Grain, Potato Flour, Potato Starch, Rice Bran, Sweet White Rice Flour, Teff Flour/Whole Grain, White Bean Flour and White Rice Flour.  For a complete listing of GF products including gluten-free baking aids, please visit: http://www.bobsredmill.com/gluten_free_info.php

ALLERGY INFORMATION

All gluten-free flours are stone ground in a dedicated gluten-free room at the Mill.  Batch testing throughout production is performed adhering to the international gluten-free food standard for manufacturers known as the Codex Alimentarius standard.  Bob’s Red Mill’s gluten-free products produce test results below 20 parts per million which is far below the Codex standard of 200 ppm.


PRODUCT AVAILABILITY

Bob’s Red Mill Natural Foods gluten-free products are found in natural food stores, specialty food shops, and grocery chains nationwide and in Canada.  Products can also be purchased via online at http://www.bobsredmill.com/catalog/ or by calling (800) 349-2173.  To check product availability in your area please visit:  http://www.bobsredmill.com/storefinder.php


SUGGESTED RETAIL PRICE

GF Flours:          $2.99 – $4.99
GF Grains:          $1.99 - $7.99
GF Starches:      $3.29 - $11.99 
For a complete list of prices please visit:              http://www.bobsredmill.com/catalog/index.php?action=express


WEBSITE ADDRESS - LINK
www.bobsredmill.com

COMPANY CONTACT INFORMATION

Dennis Gilliam 
Vice President of Sales and Marketing
Bob’s Red Mill Natural Foods
5209 SE International Way
Milwaukie, OR 97222
Phone: 800.349.2173
Fax: 503.653.1339
Email: dennis@bobsredmill.com

Lindsay Buchele
Public Relations Representative
Phone:  503.223.2168 Lindsay@koopmanostbo.com

MEDIA CONTACT www.theglutenfreelifestyle.com
Suzanne Bowland
303.368.9990
suzanne@prchefs.com
 

BOB’S RED MILL BAKING RECIPE SUGGESTION

Amaranth Pancakes / Flatbread*

INGREDIENTS

1/2 cup Almond Meal/Flour 
1 cup Amaranth Flour 
1/2 cup Arrowroot Starch 
1/2 tsp Baking Soda 
1/4 tsp Sea Salt 
1 tsp ground Cinnamon, Saigon (Premium) 
1 - 2 Tb Pure Maple Syrup or Honey 
1-1/2 cups Water 
2 Tb Fresh Lemon Juice 
2 tsp Cream of Tartar 
2 Tb Canola Oil 

PREPARATION

Combine liquids in blender; blend 10 seconds (or mix in small bowl) and stir into dry mixture.

In another bowl blend together all the dry ingredients.

Mix wet ingredients with dry ingredients in mixing bowl.

Cook pancakes on preheated, ungreased, nonstick griddle or frypan. When bubbly and brown, turn.

As batter thickens you may need to add another tablespoon or two of water to keep cakes thin (should be no more than 1/4 inch thick).

*If you want to use pancakes as flatbread, remove to wire racks to cool. When cold, stack, wrap and refrigerate. May toast in a toaster oven or place on wire racks on cookie sheets in moderately hot oven for a few minutes. Make mini sandwiches: try sliced chicken or turkey garnished with nonfat or lowfat mayo, lettuce and tomato. Excellent with peanut butter, too.

Yield: 24 four inch cakes

 

 

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