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Bob’s Red Mill Spelt Flour is ground on slow-turning stone-buhr millstones from 100% whole grain spelt berries. This ancient grain is a relative to today’s modern wheat, is a good source of dietary fiber, and adds a nuttiness and richness to baked goods when used as a substitute for wheat flour. Try it in pastas, quick breads, and yeast breads…

Bob’s Red Mill Steel Cut Oats are one of our dearest prides of the mill! You may know Steel Cut Oats as Irish or Pinhead Oats. We took these oats to Carrbridge, Scotland to compete in the annual Golden Spurtle World Porridge Championship and came home with a blue ribbon! You can make your own version of the World’s Best Oatmeal(R) with these whole grain, neatly cut and lightly toasted oats…

Bob’s Red Mill Sweet White Rice Flour is stone-milled from our Sweet White Rice, also known as sticky rice or glutinous rice. No, it doesn’t contain gluten – it gets that name from the sticky, starchy quality of the rice. This quality makes Sweet White Rice excellent for gluten free baking…

Bob’s Red Mill Teff Flour is a gluten free alternative to wheat flour. Teff is the smallest grain in the world, so grinding it into a flour on our millstones is a feat of precision! Teff flour is best known for its application in injera, the traditional Ethiopian flat bread…

Bob’s Red Mill Tri-Color Couscous is a fun way to liven up your meal with color! Also known as Israeli Couscous or Ptitim, this dish was created in the 1950s when rice, a staple in Israel, was scarce due to rationing. Wheat flour is rolled into tiny little balls (in this pack, some colored with paprika or spinach,) and toasted…

Bob’s Red Mill Textured Vegetable Protein (TVPe) is a wonderful vegan, fat and gluten free source of complete protein that takes on the flavor of any sauce in which it is added and makes great veggie burgers as well! Try it as a meat subsitue for vegetarian tacos, sloppy joes, or spaghetti sauce…