Bob’s Red Mill is the one brand of gluten-free food that has been in my home from the time I was first diagnosed in 2005 until today. Honestly. Other brands have come and gone — there were plenty of foods I ate those first couple of years that I never ate again once I taught myself how to bake without gluten — but Bob’s always stays.
This is why we’re so happy that Bob’s Red Mill has been a sponsor of this site for years.
And recently, we added this 8-grain hot cereal from Bob’s to our family’s breakfast routine.
Bob’s Red Mill 8-Grain hot cereal is hearty, filling, and easy to make. It’s more complex in its taste and texture than most hot cereal, since it contains stone ground corn, oats, brown rice, soy beans, oat bran, millet, sorghum, sunflower seeds, and flaxseed. A couple of mornings a week, we cook some up in our rice cooker (you can also use a pot on the stove) and scoop some out in bowls before taking Lucy to kindergarten in the morning. She loves apple slices and almond milk on hers. I like honey and pistachios, with a bit of dried apricots. Danny likes brown sugar, raisins, and salted sunflower seeds on his. Desmond has his plain right now, but he’ll want more toppings later.
Sometimes, I’ll make a double batch. After breakfast, I spread the leftover hot cereal into a buttered square baking pan and set it in the fridge. When it’s cold, I cut it into squares and cook them up in olive oil in a skillet, a little like fried polenta.
Bob’s took the care to make some small adjustments to make their 8-grain hot cereal gluten-free. They make it in their gluten-free facility now as well. We’re thrilled. We bet you will be too.
Bob’s Red Mill is giving away a package of their 8-grain hot cereal to three readers of this site. Leave a comment about why you would be interested in winning this. Winners will be chosen at random on Friday, February 27th and notified by email.