When I found out that Bob’s Red Mill was going to be at the Natural Products Expo West, I was pretty excited because many of Bob’s Red Mill products are a staple in our house. Everything from the Whole Wheat Pastry Flour to the specialty items such as Garbanzo Bean Flour and Almond Meal can be found in our pantry. Bob’s also has a large line of gluten-free baking mixes and grains that are produced in a separate gluten-free recipe. The company truly has something for everyone.
This year, Bob’s Red Mill was debuting their new “Nine Grains of Discovery” at the Natural Products Expo West. These products were developed due to a rising interest in ancient grains and heirloom foods and are incredibly healthy for you (plus 5 of them are gluten-free). The new products won’t hit stores until the end of June, but here’s a little sneak peek at these nine awesome grains (picture courtesy of Bob’s Red Mill).
Organic Amaranth – Amaranth is a gluten-free seed that was a staple of the ancient Aztecs and contains essential amino acids along with dietary fiber, iron and magnesium. This seed is perfect in breads or even snack bars.
Chia Seeds – Chia seeds are becoming more and more popular in healthy recipes. The chia seed is loaded with omega 3s and goes great in puddings, smoothies and other baked goods.
Organic Farro – Farro is a Mediterranean grain that is used in a variety of soups, salads and even as a whole wheat replacement for pasta.
Organic Kamut – Kamut is an ancient wheat varietal that was discovered around 6,000 B.C. Kamut berries are a great source of protein and fiber and can be used in rice pilaf, soups and salads.
Millet – Millet is a naturally gluten-free grain derived from ancient China and is great in breads, stir-fries and granola bars.
Organic Quinoa – Quinoa is a very popular gluten-free seed that is native to South America. Quinoa is high in iron and protein and is often used as a replacement in many pasta dishes. Quinoa is also great alternative for oatmeal as well.
Sorghum – Sorghum is a gluten-free whole grain that originated in Africa. It has a hearty texture which is great in pilaf and salads.
Organic Spelt – Spelt was discovered in the Near East over 8,000 years ago and is considered to be a relative of modern-day wheat. Spelt is a great replacement for traditional whole-wheat bread and can also be used instead of rice in rice pilaf.
Teff – Teff is a gluten-free grain that originated in Ethiopia and is high in fiber, protein, iron and calcium and works as a nice addition to baked goods.
I’m really excited for the Farro and Sorghum to come out since they are both brand new to Bob’s Red Mill. And the Quinoa, Chia and Spelt will for sure be making an appearance in our home as well.
If the new Nine Grains of Discovery weren’t enough, the Bob of Bob’s Red Mill was on hand to sign copies of his new book, People Before Profit. To say I was excited to meet Bob is an understatement.
If you are unfamiliar with Bob’s Red Mill or have never tried their products, I highly recommend checking them out. All of the products that are developed within the company are natural, healthy and available at a reasonable price. Thanks again for the meeting Bob’s Red Mill!