Bob's Red Mill corn products

We have a story. A story of why we've been gone so long. A ragged story, one that ends well.

I'm too tired, at the moment, to tell that story. And I'm not even sure how much I want to tell, yet.

So instead, I want to share this with you:

Bob's Red Mill now has gluten-free corn products.

Now there's a joy, like late-afternoon May sunlight falling through the living room windows when you have been cooped up inside for a week.

You know Bob's Red Mill, don't you? The good company from Oregon that believes in whole grains and wants to sell them to you. If you are gluten-free, you know Bob's Red Mill. They make the little bags of flour that line the pantry shelves of folks who try to bake gluten-free breads and cakes. That little symbol on the bag — the grain of wheat with a big red line through it — serves as an instant comfort in the grocery store. I can eat this.

However, for years, I haven't experienced that comfort with Bob's Red Mill corn flour or corn grits. At the farmers' market recently, I had to politely decline an offer of grilled polenta with local goat cheese and sauteed spinach. Why? They had made the polenta with Bob's Red Mill cornmeal.

You see, Bob's has two separate facilities in their factory: gluten-free and not. This is the great solace for us. Because the amaranth is made in the gluten-free half, we don't have to worry about cross-contamination when making chocolate chip cookies. However, until now, the corn products have been processed in the not half of the factory.

I'm sure many of us grew sick from the cross contamination because we failed to notice the absence of that wheat grain with the red line.

Now, however — triumph! Bob's recently moved to a larger facility. That gave them the space to produce the corn products in the gluten-free half of the factory.

Corn flour. Cornmeal. Corn grits. Gluten-free.

Homemade pasta. Cornbread. Pizza crusts with a little bite at the bottom. Shrimp and grits.

Bob's has shown a huge dedication to us gluten-free folks. I could not have baked and cooked without them these past four years.

(This week, this website turns 4 years old. Wow. We're just about ready for kindergarten, this site and me. That feels about right for how much I still have to learn.)

Now, there will be even more experiment and play in this kitchen.

Thanks, Bob. Always.