Bob's Red Mill and all the wonderful products they have to choose from. I was so very fortunate and very happy to be able to choose a couple of products to review for them. I tried to choose a diverse range of products so that I could get a sense of every department. So, here is what I chose:
1. Gluten Free Chocolate Chip Cookie Mix
2. Honey Almond Granola
3. 13 Bean Soup Mix
We decided to try the 13 Bean Soup Right away because I was limited for time and I knew I had to soak the beans overnight so we started there. Just like any other bean soup product it is best to wash them and soak overnight and the next day I put half of the bag in the crock pot to make a bean soup and the other half of the bag we used to make their recipe for 13 Bean Chili!
I have never had a 13 Bean Chili before so we were excited to see how it would all come out. But I worried for no reason as it turned out great!
The only variation that I made to Bob's Red Mill 13 Bean Chili was that I added Tumeric to mine. I have always added that to my chili and any other tomato based soup to cut down on the acids. I have GERD so I have to be careful about tomato based products and I found out that Tumeric is a great way to cut the acids in foods.
Here is Bob's Red Mill 13 Bean Chili recipe:
•1-1/4 cups 13 Bean Soup MixI wish I had a picture to show you and I had one but as you know from reading my other posts this week, my really good camera broke down about the time I was downloading my pictures onto my computer and bam, they were all gone and the camera was as dead as a door knob! I do have a 2 yr. warranty since I only had it 3 months but it is the inconvenience of it all! See, I did not download them right away so by the time I had taken numerous other pictures and was ready to download, we had ate all the chili up! So, my only pictures were on the dang camera that quit!! But, the chili was awesome! The other thing we did was add some shredded cheddar cheese to the top and man was it ever good!
•1 two 8 oz. cans tomato sauce
•1 garlic as desired
•1 - Tbsp. chili powder
•1 lb Brown ground beef and drain
•1 chopped medium onion
•1 dash pepper
•1 tsp salt
SOAK 13 Bean Soup Mix overnight or soften by boiling five minutes and allowing to soak at least one hour. DRAIN and cover with water and SIMMER until tender (about 3 hours).
Brown 1 lb. of ground beef and drain. ADD one chopped medium onion and garlic as desired, two 8 oz. cans of tomato sauce, 1 to 2 Tbsp. chili powder, 1 tsp. salt, dash of pepper, and the cooked 13 Bean Mix. SIMMER all together one hour. Makes 5 servings.
Then with the 13 Bean Soup, I made cornbread (a very nice sweet yellow cornbread) and we ate our soup with the cornbread. I know, we sound pretty country, but hey, we are in the south, you know! It was a very nice soup and I followed Bob's recipe to the letter. I did not change anything on this one as really, there aren't too many ways to make Bean Soup, especially if you plan on eating it with cornbread. It is best not to mess with the recipe for that purpose or you could ruin it. I will definitely get the 13 Bean Soup again.
This way I got more fiber and less sugar! The other way I used the Honey Granola was in my Cheerio's Cinnamon Cereal and I did not cook the granola, just added it cold to the cereal so that I would get some extra fiber there, too. That experiment did not go as well as planned but I still managed to get it down but won't do that again. Honey Almond Granola was however very good with vanilla yogurt! I took some of the Honey Almond Granola and sprinkled it on my vanilla yogurt and cup up some strawberries and it was awesome!
This is another great way to enjoy your granola and yogurt if you love it. I know some people don't like yogurt but if you add the fruit and granola, you won't hardly notice the taste of the yogurt. It really is good for you, so please try it!
Lastly, the Gluten Free Chocolate Chip Cookie Mix was absolutely awesome! I chose to make my cookies a different way than just cookies and I used Bob's Red Mill Chocolate Chip Cookie Bars recipe:
•1/2 cup Butter
•1 pkg GF Chocolate Chip Cookie Mix
Preheat oven to 350°F. Grease a 13 x 9-inch baking pan and set aside.
Place ½ cup (1 stick) margarine in a large mixing bowl. Cream with electric mixer until softened. Add the 2 eggs. Blend on low speed for 30 seconds to thoroughly combine. Add cookie mix. Blend on low speed for 2 minutes, scraping down sides of bowl with spatula as needed. Dough will look a little dry, but will combine when pressed together.
Place the cookie dough into the baking pan. Spread the dough to cover the pan evenly, pressing down. Bake 20 minutes. Remove from oven and cool 5 minutes. Makes 24 bars.
They were all very good for what I wanted from them and the quality was excellent. I had no trouble with any of the recipes or directions and everything went off very smoothly.
Of course, I am sure everyone has ideas or recipes that they have that they would have used each product for, so I think no matter what your recipe, it will all work out!
You can't go wrong with Bob's Red Mill. You can go this page and find all kinds of recipes for any of their products. You can order your Bob's Red Mill products online or you can buy them in stores located all around the country. You can find the stores that carry their products by going on this locator page.
They also have Monthly Specials so you need to check those out because it could save you some money and still get some of your favorite products.
What I found most interesting was that they have a Visitor's Center on their website to give you all the information that you might need to understand what they are all about and they have announcements on where to take cooking lessons! What a concept! Of course, I probably could use some on the Gluten Free products and what I can do to make food taste good and still be good for you!
I found out some great information about Bob's Red Mill:
Bob's journey began serendipitously in the mid '60s after coming across a book about old stone-grinding flour mills. His enthusiasm was immediate and he decided to find usable stone mills, which were becoming rarer due to the domination of high-speed steel roller mills. His persistence paid off. Equipped with several sets of millstones from an old North Carolina water-powered flour mill, Bob and his wife, Charlee, began their first mill in Redding, California.You can reach out to Bob's Red Mill in several social medias:
After a few years, they decided to pursue others interests and retired to Oregon City, Oregon in 1978. On an afternoon walk, Bob came across an old mill that, as luck would have it, had a big sign out front reading “for sale”. In just a few short months, he was able to source a beautiful old mill that could stone grind flours and cereals for local customers. Word quickly spread and Bob's Oregon City based mill enjoyed much success until 1988 when a fire destroyed the building.
Never one to back away from a challenge, Bob knew he owed it to his family of employees and loyal customers to build the business again from scratch. Rising to the challenge, he spent many years growing the business to where we are today. Our current site located in Milwaukie, Oregon is a 320,000 square foot facility covering some seventeen acres and produces thousands of products each day, all made with the same good old-fashioned techniques our customers have come to love and trust since our beginning.
5000 SE International Way
Milwaukie, OR, 97222
Toll Free: (800) 553-2258