Bob's Red Mill is 100% employee-owned, and they've founded research centers to study nutrition's role in disease prevention.
Why we love it
Corn isn’t just for popping, and starch isn’t just for fancy shirt collars. Taken directly from kernels, corn starch isn’t something you can see in the fillings, sauces, and doughs it’s hard at work in, but you can certainly taste it in each fluffy, creamy, dense bite. We love this iteration because it’s fresh-snow powdery and totally gluten-free.
How it does good
Inspired by the past, looking to the future
Wheat has been a staple since the early days of civilization, and stone-milling didn't come far behind, rising to prominence in Ancient Rome. While much of modern flour production uses high-temperature roller mills to speed up the manufacturing process, Bob’s Red Mill thinks, “If it’s not broke, don’t fix it,” committing to a slow, steady, stone-milling process that maintains flavor, texture, and nutrients. Their commitment to time-tested techniques makes them a household name in health food, but it doesn’t mean they’re stuck in the past. They’re breaking tradition with non-GMO ingredients; an expansive catalogue of gluten- and allergen-free, and vegan products; and a groundbreaking Employee Stock Ownership Plan. They also support social justice through the NAACP.
supporting key causesBob's Red Mill supports No Kid Hungry and Oregon Food Bank, donating funds and food to address food insecurity in their community and beyond. They've also founded multiple research centers, including The Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health at Oregon State University, which work to study and enhance the health impacts of nutrition and food education.
responsible sourcingOnly 8,000 businesses in the USA are 100% employee-owned, and Bob's Red Mill is proud to be one of them. They're committed to sourcing everything they can from organic, non-GMO producers in North America.