Bob’s Red Mill

Image by congerdesign from Pixabay

I bet you’re about to say, “Hey, you said last week we were going on a coffee trip.” To which I would reply, “Yes, I did say that, but like all women, I forgot I had to do one last-minute thing.” I’ll keep the car running. Just sit tight. I have to get this article posted about Bob’s Red Mill, Gluten Free, Homemade, Wonderful, Bread Mix. That was a mouthful!

Before we take off for parts unknown with my coffee articles, I better finish this one.

All about Bob

Image by falco from Pixabay

Bob Moore’s passion for flour milling took flight after reading a book about old stone-grinding flour milling. His goal? To produce healthy, wholesome, and nutritious food.

Bob and his wife Charlee began their dogged search for their own set of useable millstones. Having found several mill stone sets, the Moore’s set up shop in Redding, California. Thus began their adventure in owning and operating a flour milling company.

Just glancing at the pictures from the Bob’s Red Mill website,, Bob looked like he was near retirement when he started this adventure in the mid-’60s. Actually, Bob was around 48. Still a pup!

Eventually, the Moore’s sold the flour mill in California and went to Oregon to retire. It wasn’t long after arriving in Oregon that Bob bumped into another flour mill that was for sale. Bob and Charlee once again began to produce flour and cereal for area locals.

Then one fateful day in 1988, arsonists set fire to their beautiful mill. Though the fire destroyed their plant, the Moore’s didn’t shy away from rolling up their sleeves. They went to work rebuilding their factory and brand. Today’s Bob’s Red Mill products are the “phoenix rising” from those arsonist ashes.

Bob knows milling

Though in the 70s, health food stores were sparse and not taken seriously, today’s health food industry has exploded. Bob’s Red Mill hung in there and got to ride that health food industry wave. With over 400 products in their line, Bob’s Red Mill makes a tidy sum. In 1993 alone, sales topped over $3.5 million. As of today’s date, they have over $500 million in sales.

Bob, who is 90, is still alive and continues to work full-time. Yes, you read that right, FULL-TIME. His wife, Charlee, died in 2018. CNN reporter Jeanne Sahadi had a nice article that you should read. You can catch it here,

Product Review- Bob’s Red Mill

Photo by Michele Bruxvoort

I have used various Bob’s Red Mill products throughout the years. But with my recent weight loss and healthy eating transformation, I have stocked up! I am looking to cut as much sugar out of my diet, and consume less gluten. I do not have a gluten allergy, but the recent baking book I bought is GF (grain-free) SF (sugar-free), “everyday grain-free baking” by Kelly Smith.

Many of the products Kelly uses, such as almond flour, coconut flour, sorghum flour, tapioca flour, and several others too numerous to mention, are all in Bob’s Red Mill product line. I shopped and found most of what I needed to make her recipes. I will do a review of her baking book another day. Back to Bob’s Red Mill.

Today I want to give you a review of Bob’s Red Mill, Gluten Free, Homemade, Wonderful, Bread Mix. I would like to break my review down by:

  • Price
  • Product Ease
  • Taste
  • Texture

Price- I give it a 5 out of 5

The price for the Wonderful Bread Mix was $5.49. You had to add your water,1 egg plus 3 egg whites, and 1/4 cup melted butter or oil. Having to add these three items will cost you around .90 cents. Bob’s Red Mill supplied you with a yeast packet.

Remember this is gluten-free and would be considered a specialty bread in a bakery. I felt the cost was appropriate.

Product Ease- I give it a 5 out of 5

Photo by Michele Bruxvoort

Bob’s Red Mill Wonderful Bread mix directions were clear and concise. I felt confident as I followed the directions. I chose to mix it by hand and not with a stand mixer. That went well. I should have flattened the top of the bread dough in the pan, but didn’t. The rise time was spot on. Baking time was as indicated in the directions.

Taste- I give it a 4 out of 5

Photo by Michele Bruxvoort

Delicious smells filled the house as the Wonderful Bread Mix baked in the over. After baking the loaf, I let it cool. Then I sliced it. The bread was moist. It had a great crumb structure, which amazed me considering it had no gluten to assist. Xanthan gum was in the mix and that helped keep the product stable.

The crust was not tough. Overall, we thought the bread was pleasant. Butter on the bread made it even more delicious! I was disappointed that the taste of the bread changed by the next day. Maybe eating it slightly warm with butter made a big difference? I stored the bread in the refrigerator overnight and by lunch, it had acquired a different taste. Since we were not accustomed to GF bread, maybe we just needed to eat GF bread more often.

Texture- I give it a 5 out of 5

The bread felt like bread. Soft. A little bit of crispiness in the crust. You could flatten the bread. It felt heavier than regular bread. I would label it as a loaf of sandwich bread. It made a large loaf of bread.

Overall, it was a fun experience mixing up, raising, and baking Bob’s Red Mill Wonderful Bread Mix. The directions were simple and easy to follow. It was very tasty slightly cooled. We decided we would want the loaf to be finished on the first day. We didn’t care for the bread after it cooled. That may just be our lack of experience.

Friends! I am out of writing space. Till next time. Here is to good food, good friends and a great life!


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