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Showing results for tags 'bobs red mill'.
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Celiac.com 03/24/2018 - This fresh twist on traditional pancakes should bring more than a few smiles of appreciation to your hungry eaters. If you have your own recipe for gluten-free pancake mix, then feel free to use it. I generally use Bob’s Red Mill Gluten-Free Pancake Mix prepared with buttermilk in place of regular milk. In this case, we toss in some cream cheese for extra richness. Ingredients: 2 cups Bob’s Red Mill or other Gluten-Free Pancake Mix 8 ounces fresh strawberries, hulled and halved 4 ounces cream cheese, softened 2 large eggs ¾ cup strawberry preserves 2½ cups quality buttermilk 1 tablespoon granulated sugar 1½ teaspoons vanilla extract ½ teaspoon finely grated lemon zest 3 tablespoon butter Confectioners’ sugar for garnish, as desired Directions: In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk pancake mix, baking powder and salt. In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks. Beat until cream cheese is well mix, but still a bit lumpy. Add buttermilk mixture to bowl with dry ingredients. If batter is too dry, add buttermilk as needed. If to wet, add more dry mix. Stir gently until lightly mixed. It’s okay if it’s a bit lumpy. Grease a 12-inch skillet with 1 tablespoon of butter on medium heat. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.
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Celiac.com 09/13/2018 - Bob’s Red Mill finds itself under fire by two women who claim the company knowingly hides the presence of an allegedly cancer-causing weed killer in its steel cut oat and rolled oat products, and falsely advertises those products as healthy. Tamara Frankel and Natasha Paracha filed a federal class action in San Francisco, alleging that parent company Bob’s Red Mill Natural Foods knows that its oat products contain or likely contain glyphosate, but fails to disclose it on the label. The women cite a recent report by the Environmental Working Group, an environmental research and advocacy group, which claimed to find traces of controversial herbicide glyphosate in Cheerios, Quaker Oats and other oat-based breakfast foods. The women contend that Bob’s uses labels such as “gluten free,” “wheat free” and “purity tested,” which lead consumers to falsely believe them to be healthy. Both U.S. and European regulators have concluded that glyphosate is safe, while that World Health Organization’s International Agency for Research on Cancer classifies it as a probable human carcinogen. Bayer subsidiary Monsanto, maker of the glyphosate-based herbicide Roundup has faced numerous lawsuits over its product. A San Francisco jury recently found that exposure to Roundup caused the cancer of a school groundskeeper, and awarded him $289 million in damages. Shortly after that verdict, the Environmental Working Group released a report claiming that 31 of 45 oat-based food samples tested positive for glyphosate, and that levels exceeded safety limits of 160 parts per billion. EWG applies a more stringent standard than the 2 mg/kg/day of glyphosate standard used by the U.S. Environmental Protection Agency, and the 1.1 mg per day standard used by the State of California. Frankel and Paracha are represented by Patricia Syverson of the San Diego law firm Bonnett, Fairbourn, Friedman & Balint. Stay tuned for more developments on this and related stories.
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Celiac.com 06/08/2018 - A spat over gluten-free symbols turned legal recently, when Bob’s Red Mill filed a lawsuit against the Gluten Intolerance Group of North America in U.S. district court in Portland. Bob’s Red Mill is looking to continue using their current gluten-free logo without seeking permission from, or paying money to, the Gluten Intolerance Group (G.I.G.), which verifies and certifies gluten-free products through its Gluten-Free Certification Organization program. To date, the program has certified more than 30,000 products in 29 different countries. For its gluten-free labeling, Bob’s Red Mill currently uses a gluten-free circle symbol with “gluten-free” in larger letters in the middle. Above and below the gluten-free, in smaller font are the words “GLUTEN” and “FREE,” respectively. For their certification label, The Gluten Intolerance Group uses a similar “gluten-free” in a circle, with the words “Certified” and “Gluten-Free” in smaller letters above and below the circle, respectively. Bob’s Red Mill said in court documents that on May 17 it received a cease and desist e-mail from the G.I.G. The e-mail stated that G.I.G. has used their mark consistently in commerce since 2005, and demanded that Bob’s cease using their logo, saying it was similar to the G.I.G.’s logo and could confuse consumers into thinking the Group had certified the Bob’s Red Mill products, which it had not. The Food and Drug Administration’s says that a product labeled gluten-free must have less than 20 parts per million, and Bob’s Red Mill says they adhere to that standard. In court document, Bob’s said that “complying with G.I.G.’s demand would require a significant redesign and marketing process,” and that the “potential damages exceed $75,000.” The suit by Bob’s Red Mill claims that G.I.G. abandoned its application to register its gluten-free mark with the U.S. Patent and Trademark Office on Feb. 13 of this year, and asks the court to declare that G.I.G.s gluten-free mark is unenforceable and merely descriptive. Basically, Bob’s seems to be launching a preemptive lawsuit to put G.I.G. on its heels before G.I.G has the chance to sue Bob’s. Stay tuned to see if this suit actually makes it to a trial, or if cooler heads prevail and the two sides work something out. The Gluten Intolerance Group was founded in 1974, and offers consumer support, advocacy and education to the gluten-free community. Bob’s Red Mill was founded in 1978, is a global provider of gluten-free milled grain products, and certified-organic milled grain products. Disclosure: Bob's Red Mill and G.I.G. have been sponsors of Celiac.com.
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Celiac.com 03/30/2018 - The latest Gluten-Free Food Market Report offers a comprehensive global market evaluation, including enabling technologies, key trends, market drivers, challenges, standardization, regulatory landscape, opportunities, future road map, value chain, ecosystem player profiles and strategies. The report also includes global gluten-free investment forecasts from 2017 to 2022. The report covers top gluten-free manufacturers, including General Mills, Hain Celestial Group, Dr. Schar, Freedom Foods, Gruma, Kellogg, Kraft Heinz, Doves Farm, Amy’s Kitchen, Blue Diamond Growers, Enjoy Life Foods, Boulder Brands, and Bob’s Red Mill. The report focuses on the global market for gluten-free food products, especially in North America, China, Europe, Southeast Asia, Japan, India. The report is divided into sections based on manufacturers, regions, type and application, and covers the categories of bakery, confectionery, cereals and snacks. It is targeted at supermarkets and hypermarkets, convenience stores, speciality stores, online retailers, other relevant retailers. The report offers analyses of the global Gluten-Free Food market and its commercial landscape, along with insights into the Gluten-Free Food production processes, major issues, and solutions that may help manufacturers to mitigate product development risk. It is designed to provide readers with a comprehensive understanding of the most relevant forces driving and restraining the gluten-free food market and their projected impact. Readers of the report will gain potentially valuable information about the market strategies being embraced by major gluten-free businesses, along with projected directions in the gluten-free food market. Anyone curious about the report may request a sample.
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