Similar in color and texture to flour, corn starch gives stews their thickness and cookies their delectable crunchy-crumbly chewiness. Bob’s makes each batch special in a dedicated gluten-free facility.
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 to Use
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.
Third Party Certifications
Bob's Red Mill
Bob and Charlee met on a blind date in 1952. It was Charlee who first inspired the couple’s whole grain adventure when she decided to create a healthier life for her family by feeding them wholesome, natural foods and whole grains. Charlee was a fixture in the original Bob’s Red Mill store and took on many roles in the early days, including packaging products by hand. Bob immersed himself in the ancient art of stone milling, researching historic mills and contacting dozens of people and companies in his quest to locate millstones and other flour-making equipment.Shop Brand