Bob’s Red Mill builds out gluten-free portfolio
The popularity of gluten-free food options continues to grow, buoyed by the recent focus on “ancient” paleo and grain-free foodways. Bob’s Red Mill is building its gluten-free lineup of ingredients with six products: two new gluten-free granolas, three new quinoa products and a new nut flour, natural almond meal.
Gluten-free honey oat and apple blueberry granola are the first gluten-free granola varieties from Bob’s Red Mill. Both are made from oats grown in fields dedicated to gluten free crops, and handled in a 100% dedicated gluten free facility. The company also batch tests gluten free products in its quality control laboratory. They’re also free from dairy and a good source of fiber.
Organic red quinoa is a gluten-free seed native to South America that’s used like a whole grain, red quinoa has been rinsed and air-dried to remove the naturally occurring bitter saponins. Tri-color quinoa combines red, white and black quinoa grains in one bag. Organic quinoa, the classic white variety of the South American super grain, is now available in a smaller (16-ounce)package size.
To answer growing demand for nut flours from paleo, grain-free and gluten free consumers, Bob’s Red Mill rolled out natural almond meal. Made from whole almonds milled with their skin intact, the ingredient is low in carbohydrates and can be used in a range of baked products or as a coating for protein.
Who is the gluten-free consumer? Find out at FoodNavigator-USA’s “Gluten-free in perspective” forum on April 30. Register here for free.
