If you’ve been reading this site for awhile, you know that we love Bob’s Red Mill. Any company founded on the idea that Americans should have more good, whole grains available at their table? We like that company. We also love Bob himself. (Whenever we open a new bag of flour, Lu points and says, “There’s Bob!”) We love that Bob sold the company to his employees when he was ready to retire. And Bob’s Red Mill was the first sponsor of this site, quite a few years ago, and they have been with us ever since.
It’s not an exaggeration to say that life as we live it in this house could not exist without Bob’s Red Mill and its gluten-free grains and flours.
And yet, we have found a way to love them more.
Bob’s Red Mill recently launched a new line of products: Grains of Discovery. These ancient grains may seem new to the American market but they have fed people for thousands of years. (Did you know that amaranth was the staple grain of the Aztecs? It seems it was first cultivated around 6000 B.C.) Now, Bob’s wants more Americans to have access to gluten-free whole grains such as millet, quinoa, and teff through this new line of grains.
I’m thrilled to bits they are now selling small bags of the sorghum grain. First grown in Africa, sorghum spread east through the Silk Road trade route. Today, it’s still widely eaten in Africa and India. But in the states? Well, it has been nearly impossible for me to find before this. I adore sorghum flour but I have not been able to play with the grain. Now, it’s time to start playing.
I’ll start first with the curried carrot and sorghum salad on the bag. The recipes on the side of these bags are far more interesting than most packaged foods offer — alegria (a sweet treat made with molasses), Central American quinoa soup with serrano chiles and cilantro, sweet millet congee, and Ethiopian teff stew. These dishes from around the world sound very much like the recipes in our new cookbook, Gluten-Free Girl Every Day: simple to prepare but surprising in taste. We want to share the world with our daughter through our food. The fact that Bob’s Red Mill has made these grains accessible helps us. And you.
Five of the nine ancient grains that Bob’s Red Mill offers — amaranth, millet, quinoa, sorghum, and teff — are made in the dedicated gluten-free facility. I respect the way Bob’s Red Mill has taken care to make sure those of us who are gluten-free can eat such a wide array of foods. Playing with our food just grew easier.
Bob’s Red Mill wants to help you discover these grains more easily. They are offering a set of the five grains to five lucky winners. Leave a comment about why you are interested in playing with these grains. Make sure we have your email address! Comments will be closed on Friday, May 31st and winners will be chosen at random. (Open only to residents of the U.S.)