Bob’s Red Mill gluten-free oats

gluten-free oats

While I am eternally grateful for everything Bob’s Red Mill makes — what would I do without all those little bags of flour lined up on grocery shelves, accessible? — I feel most blessed for these. Gluten-free oats.

I have already written about why we need certified gluten-free oats, the glorious return of oatmeal cookies, and all the options available to us. So I won’t repeat myself.

I’m just ready to declare a favorite.

After testing and tasting all the gluten-free oats, I can proclaim loudly that I’m loyal to Bob’s Red Mill gluten-free oats. They took such trouble to certify that these oats will be safe for those of us who suffer from celiac. Look at this blurb from their website:

“Our Gluten Free Rolled Oats are pure. They are grown by over 200 farmers on clean, dedicated oat-growing fields. They plant only non-GMO “pedigreed” seed stock. Each farm delivery is sampled hundreds of times and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome, robust flavor you expect. The oats are packaged in our new, 100% gluten free facility and tested for gluten again to ensure their purity.”

Yeah, Bob!

(I met Bob himself, when I was in Portland with my book. He’s a fabulous, cantankerous, just-what-you-expect-from-the-photograph character. Who wouldn’t want to support his endeavors?)

But it’s more than that. These oats are thick, hearty, and beam with real taste. Before I had to go gluten-free, I chose Bob’s regular oats for my daily breakfast. Finally, after all this time, I can just go back to eating oatmeal.

Because, other than certifying that these oats are grown, transported, and processed in an entirely gluten-free fashion, Bob’s Red Mill has produced superlative oats. They don’t turn to mush when you cook them. Every morning is a robust taste sensation. I love settling into my seat on the couch, my feet propped up on the coffee table, and digging my spoon into a bowl full of blueberries, cinnamon, walnuts, and these oats.

And there are steel-cut oats too! Soon, I’m going to start grinding those into my own oat flour.

These gluten-free oats are so popular that stores have a hard time keeping them on the shelves. Do yourself a favor —order some directly from Bob, today.

10 comments on “Bob’s Red Mill gluten-free oats

  1. Katie - a.k.a. Mommy

    I love Bob’s Red Mill’s GF Oats. That is what I have for breakfast every morning. We love to go to the mill and buy our flours when we are down in Portland They always have something special.

  2. Paul Romaine

    I really dislike “me too” comments, but, yeah, I really like Bob’s Red Mill GF Oats and GF Steel Cut Oats. It had been so long since I had oatmeal, and now I could safely eat it again. Every time I take that bag off the shelf, I think grateful thoughts to Bob and his staff. Many thanks to them for the certification and the “excessive” care they take with these oats, I can eat oatmeal again. Thank you, Bob’s Red Mill!

    And Shauna, thanks for the “thumbnail sketch” of Bob.

  3. Marisa

    I read this on gf-gastrognome’s site a while back:

    “So is this book perfect? No, but it is amazingly close. I think I will continue to use my basic flour recipe for most things, though the pie crust was easier to work with than anything I have come up with. I have to disagree with the explanation on the gluten-free status of oats. The problem with oats is NOT exclusively cross-contamination. A friend of mine who is a plant physiologist has run assays on different strains of oats, grown from seed and never processed with wheat. Some strains have gluten-like proteins that cause an antibody response and some do not. I am pretty sure he has never published this, so a thorough search of the primary literature is not going to reveal the difference. Anyone who decides to grow their own oats needs to keep the strain of oats in mind.”

    so I wonder what strains are completely safe and what aren’t?

  4. Sho

    I have not had oatmeal in years, and I am not sure why the oats have to be certified gluten free. So I just stay away from them. Honestly, I low-carb it when I can, so I probably won’t try it. However, it would be good to have them in the house for the kids.

    Did you ever wonder why oatmeal makes you tired and relaxed? I read once that oatmeal is the only food with a chemical (or something) that is also in breastmilk. My son always hated when I made oatmeal for my husband on the weekends because he would go back to sleep. Whenever my son heard “oatmeal,” he would exclaim, “Not oatmeal, Mom. Dad will go back to sleep.”

    Take care,

    Shoshannah

  5. looksgoodinpolkadots

    I’m with you on the Bob’s Oats. We LOVE them. They are almost “meaty” in texture and fabulous as a cereal and in baked goods.

    Yum.

    Love your new site as well! You rock.

    Cheers!
    Jamie

  6. Debbie

    Bob’s Red Mill products are my FAVS too. I’m particularly fond of his Polenta. I was fortunate enough to meet Bob also — back when he was ‘starting out’, he was actually at my grocery store handing out samples of his cornmeal. I remember him saying, “This will make the best corn muffins.” I agree!

  7. Samm

    I have only been gluten free for about a month and bob’s products were whas saved me when I had cravings. I had yet to find this book or any good substitutions but I can tell you his pancake mix taste better than my old homemade ones. I have yet to try the oats..will have to soon. Thank you!

  8. Stephanie

    Bob is a saint. I haven’t tried the oats yet, but I will. I use his flour mix for all my old favorite “regular” baked goods.

  9. Vittoria

    I tried Bob’s oats this past weekend. I whipped up some Oatmeal raisin cookies for my dad. When the power went out, I sampled the ‘dough’ and, unfortunately, had a fairly severe reaction. I’m super sensitive to gluten and I guess I’m one of the unlucky ones who can’t do GF oats either. But the ones I had were great!

  10. molly1089@aol.com

    I was diagnose with Celiac Disease when I was less than two years old. My symptoms were severs, I stopped what walking, talking etc that I had begun at that early point in my life, became emaciated and restless and … of course … projectile vomited any gluten that entered my system. When I was about 8 years old, living in London, my mother heard that oats are not harmful to Celiacs. Though I know that gluten-free oats are still being marketed and consumes, I am curious if you have, since being diagnosed and switching to a gluten-free diet, tried eating regular oats. As I am someone with an acute tolerance for gluten resulting in severe symptoms I wonder if perhaps regular oats wouldn’t effect you either. I’d love to discuss. (And I adorrre your blog!) best–
    Molly.

    (ps: when I was 5 yrs old my mother was diagnosed with Celiac (she was 37 at the time) and my grandmother was diagnosed at the age of 72! My grandmother’s symptims are only rashes, my mother has fatigue and occasionally with throw-up post gluten ingestion. I lucked out with the symptoms … not.)