Review of Cooking Classes at Bobs Red Mill

5 reasons why I love Bob'southward Red Factory flour and other products and use them daily

Bob Moore and I met at the January 2016 Specialty Food Testify in San Francisco. I felt as excited as a teenager meeting Beyonce as Bob has been ane of my heroes for a very long time. While waiting in line i of his employees commented that he really loves to talk with the public. I told him that I would do my best to go on our chat short simply it would be hard given my admiration for him.

When it was my turn to meet Bob and receive a free book, Breakfasts, I attempted to go along my give-and-take. But when I told him that he was one of my heroes, and why, information technology was all over.

At one point Bob said to me, "How old are yous?" I gave him my age (which I'one thousand non telling other than to say I'1000 more than a decade younger than Bob).

He said, "Well, I'm 87 and I nonetheless go to work every mean solar day. I travel to the farms where we get our grains and visit with the growers to find out what they need and how we tin can aid them. I mentor employees, and sometimes I travel in pocket-sized planes which ii of my sons have. I simply got dorsum from a trip all through Montana and Wyoming."

Talk about an inspirational man!

I've been cooking and baking since childhood, though my six-twelvemonth-old efforts at cookie making were often  globs of baked dough with raw centers, simply I was enchanted by the magic of ingredients becoming more than the sum of the parts. I as well learned equally a immature adult that using high-quality ingredients meant exceptional results. Why expend the energy on okay when a small additional investment means fabled?

Which brings us to the starting time reason why I love Bob's Red Manufactory…

i. Bob's Red Mill Flours are Premium Quality from the Starting time

Although I know that some pastry bakers often favor Wondra and other super-processed flours as they produce a frail nibble, I prefer using flours that are unbleached and as close to "salubrious" as possible.

I as well want flours that won't go rancid speedily. This means using flours from pocket-sized mills that value quality over mass production.

In the mid 1960s Bob Moore came beyond a book on sometime stone-grinding flour mills. He was enthused by the idea and started looking for usable stone mills. With millstones from an former Due north Carolina water-powered flour mill, Bob and his wife Charlee opened a mill in Redding, CA in the early 1970s.

A few years afterwards, they transferred the manufactory to their sons and moved to Oregon and retirement. Then Bill found an old mill that was for sale that was too tempting to pass up. It independent everything he wanted, including millstones for grinding flours and cereals. Word spread once they were in functioning and the business flourished until 1988 when a burn down destroyed the building. After dusting off the ashes, they rebuilt the business organization from scratch.

Quartz millstones have been used since before Roman times. Unlike high-speed steel rollers, millstones ensure that the nutritious parts of the grain are retained. Because their milling, packaging and distribution facility are all in ane place — and this includes in-business firm laboratories — quality control is piece of cake to manage.

Their gluten-costless flours are segregated from other products and tested and packaged in special gluten-costless clean rooms. This is a critical cistron for anyone with celiac or astringent gluten intolerance as cantankerous-contamination of gluten-free flours with gluten-containing flours volition cause a serious reaction.

2. Nutritious Flours and Cereals: The second reason I dearest Bob's Carmine Mill

Refined grains are missing about two-thirds of many essential nutrients. While grains may then be enriched, only a few of the removed nutrients are added. Bleaching flours to make them ultra white, further processes and degrades the flour. Modern wheat varieties accept been modified to have more gluten protein so that the staff of life rises more than quickly and has more elasticity to save time for commercial production baking. All of these changes produce breadstuff with little nutritional value.

Salubrious, nutritious foods have e'er been at the eye of Bob's Scarlet Mill flours and cereals. If you are baking breads, using Bob's Reddish Manufacturing plant flours volition give you breads with substantial natural flavor and that are nutritious and high in fiber.

iii. Gluten-Gratuitous Flours: This is the third reason why I honey Bob's Red Manufactory

I have a stiff wheat allergy, which is different from being gluten-intolerant. Eating wheat induces tightness in my airways and triggers asthma. While a petty won't set me off, eating a meal based on wheat will.

My daughter, however, inherited gluten intolerance from her father's family and has a serious reaction to gluten equally do her sons. As a result, she and I only use gluten-free flours.

Note: Well-nigh every baked recipe on our site was made with gluten-free flours although the recipes we post telephone call for regular unbleached flour. You can substitute Bob's Red Factory 1-to-1 gluten-free flour or Bob's Ruby-red Mill baking flour for the unbleached flour with fantabulous results.

4. Socially conscious, employee-friendly support

Bob and Charlee are part of a small number of employers who truly walk-the-talk. Several years agone, Bob gave his employees Bob's Red Mill! Yes, y'all read that correctly. In addition to running a business he was passionate about and that mirrored his belief in clean, good for you, grains at an affordable price, he decided to give the business to his employees, but it didn't cease there. He continues to mentor them on how to run a successful company so that they will go on to grow their own business.

When employees accept a pale in the business and are treated with respect and dignity, they have no reason to seek employment elsewhere. This is the 4th reason why I love Bob'south Ruddy Manufacturing plant.

5. Hard to observe whole grains and flours

Information technology'south a lot easier these days to notice unusual grains and flours than it was when Bob started his first factory. That said, depending upon where you alive, it can still be a challenge. This is also true with gluten-free products. This is the fifth reason I honey Bob's Blood-red Mill and the reason I decided I wanted to represent his visitor in some chapters.

I don't like high-pressure sales, and I would never promote a company that I believe does not sell premium products or is inconsiderate to customers. But Bob's Ruddy Manufacturing plant has information technology all and I do not hesitate to recommend it to my readers here.

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Patricia Rain is an author, educator, culinary historian, and possessor of The Vanilla Visitor (www.vanillaqueen.com), a socially conscious, production-driven data and education site dedicated to the promotion of pure, natural vanilla, and the back up of vanilla farmers worldwide. She as well does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV invitee.

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Source: https://vanillaqueen.com/love-bobs-red-mill/

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