Since joining the Bob’s Red Mill team five years ago, I’ve met my share of people who are newly diagnosed with celiac disease and others trying to get started eating gluten free. By now, I know the gist of what is important when you’re just getting started and always cringe when I meet...

This dish is a great alternative to boxed stuffing and no one has to stick their hand in the bird (to retrieve stuffing at least). Admit it, you’ve relied upon that dry box of stuffing that somehow turns into a luscious, buttery side when cooked according to package directions. Most of us have...

Artwork by customer Evelyn Horne I have worked at Bob’s Red Mill now for just over six years.  Shortly after I started, I had the privilege of talking with customer Evelyn Horne.  She was trying to figure out an order and was having difficultly determining shipping costs.  I was happy to take the...

Apples, cinnamon and nutmeg make this oatmeal a perfect start to Thanksgiving Day. One of my favorite parts of visiting family for the holidays is making something fun for breakfast. We work so hard on planning the fancy dinner, but a good start to the day is needed to get through all that cooking (or...

Use a basic cornbread mix or cornbread recipe to create a classic holiday dressing. Got an extra package of cornbread mix in your cupboard just waiting to expire? If so, you’re in luck! This easy recipe uses a package of cornbread mix as a base for a delicious, homey dressing- perfect to take along...

I recently made these whole grain buns for testing and they came out really nice. This recipe makes 3 dozen buns so it would be perfect for a large Thanksgiving gathering. You can also freeze extra buns for later use or you cut the recipe down to make the amount of dough you can utilize. Bran Flax Buns...

The finished dish. We used savory herbs to replicate the flavors of Thanksgiving. When our team was in Scotland, we kept our eyes out for fun new ways to use oats. While haggis does use oats, it’s not exactly something we felt the need to perfect. What we did find was a fun dish called Skirlie; a dish...

Sunday, November 8 was my first experience cooking and serving oats to a bunch of muddy, hungry cyclocross racers and their fans. My only experience with Cyclocross up to that point had been gathering all the supplies needed for a “day at the races” – bag after bag of steel cut oats, raisins, brown...

Check out the recipes at bobsredmill.com for inspiration. The holidays are tick-tick-ticking closer and, as usual, I’m just beginning to scratch my head and ponder what to bring to this year’s Thanksgiving feast. Over the last few years, I have gotten pegged with dessert. Guess that’s...

Look, it's me! Here I am shooting some video of the competition. When our team began planning our trip to the Golden Spurtle World Porridge Championship we had very high hopes for the photos we could capture, the people we could meet, the foods we would taste and, um, the video we could shoot. So...