Where does Bob’s Red Mill flour come from?

Bob’s Red Mill takes its commitment to quality and sustainability seriously when it comes to sourcing wheat for its products. With a focus on supporting local farmers and reducing environmental impact, here’s how they do it:

The bulk of Bob’s Red Mill’s wheat hails from the fertile lands of the Pacific Northwest, predominantly Oregon and Washington.

Here, they procure organic spelt and soft white wheat berries, promoting local agriculture and cutting down on carbon emissions associated with transportation.

For grains not readily available in this region, they turn to other parts of North America, such as Canada, ensuring a diverse range of high-quality offerings while still supporting regional suppliers.

In rare cases where specific grains aren’t native to North America or flourish in distinct climates, Bob’s Red Mill ventures into international sourcing.

Examples include quinoa from the Andes mountains and durum wheat from Canada, ensuring they maintain their product standards without compromising on quality or variety.

Transparency is key for Bob’s Red Mill, who actively engage with and visit their partner farmers, fostering trust and accountability in their supply chain.

This commitment is reflected in their packaging, where each product clearly states the country of origin for its main ingredients, empowering consumers to make informed choices.

Furthermore, Bob’s Red Mill prioritizes non-GMO ingredients and offers organic options sourced from nearby organic farms.

Whether it’s flour for baking or grains for cooking, customers can trust in the quality and origins of Bob’s Red Mill products, knowing that each choice contributes to a more sustainable and transparent food system.