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🐝  Supplier / Origin :  

Bob's Red Mill, Natural Foods, Inc.

🔖  Certification :  

🌱  Supplier introduction :  

Employee-owned American mill known for whole grains, stone-ground flours, oats, seeds, baking mixes and gluten-free pantry staples. Founded in Oregon in 1978. Motto: “To your good health.” 

Bob’s Red Mill started as a small whole-grain mill after Bob and Charlee Moore found an old mill site near Portland and returned to stone milling instead of retiring into seminary. The first store opened in 1978. A 1988 fire destroyed the original mill; only the millstones survived, and the company rebuilt.

The range now covers flours, cereals, nutritional yeast, flax, chia, hemp, beans, baking mixes and a large dedicated gluten-free line, many Non-GMO Project Verified. Gluten-free items are produced and lab-tested separately. Quality line: “You Can See Our Quality.”

Bob Moore transferred the business to employees through an ESOP on his 81st birthday in 2010 rather than sell to a corporation; full employee ownership was completed in 2020. He died in February 2024 at 94. The brand remains associated with simple, whole-ingredient pantry foods rather than ultra-processed snacks.

🛍  Product Information :  

Inactive Saccharomyces cerevisiae, grown then dried and deactivated. Large golden flakes with a savoury, cheesy-umami taste. Fortified with B vitamins including B12. Gluten-free (lab-tested), vegan, Kosher Pareve. Best as a finishing sprinkle: popcorn, roasted veg, baked potato, pasta, tofu scramble, sauces.

Ingredients

Inactive nutritional yeast [dried yeast, niacin (B3), pyridoxine hydrochloride (B6), riboflavin (B2), thiamin hydrochloride (B1), folic acid, vitamin B12]

What it is
Deactivated Saccharomyces cerevisiae grown on dextrose, then dried. It will not leaven dough. Bob’s Red Mill packs it as large golden flakes in a resealable 5 oz (142 g) bag. Employee-owned US brand. UPC commonly 039978025463.

Ingredients
Inactive nutritional yeast [dried yeast, niacin (B3), pyridoxine hydrochloride (B6), riboflavin (B2), thiamin hydrochloride (B1), folic acid, vitamin B12].

Allergens & claims
No listed allergens in the formula. Made in a facility that also handles tree nuts and soy (some labels also mention sesame). Gluten-free: tested in Bob’s QC lab, Codex threshold <20 ppm. Vegan. Kosher Pareve (OK Kosher).

Nutrition
Retail bags often use ¼ cup (15 g) as a serving; the brand site also lists 2 Tbsp (8 g).

B12 and other B values are from added vitamins, not only from the yeast itself.

Flavour and texture
Large flakes, light crunch. Taste: salty-cheesy, nutty, savoury umami — no dairy. Stronger flake presence than powdered “nooch.”

How to use
Finishing sprinkle: popcorn, roasted or steamed vegetables, baked potato, pasta, tofu scramble, salad. Stir into vegan cheese sauce, gravy, kale chips, crackers, biscuits, plant meatballs. In a Hong Kong kitchen: white or brown rice, stir-fried greens, roast sweet potato, corn, avocado toast, soup. Add after cooking; long high heat reduces heat-sensitive B vitamins.

🥘 Recipe： 

Nooch crackers

These gluten free, grain free and dairy free crackers have a delicious, cheesy flavor.

1. 1 Tbsp Bob's Red Mill Golden Flaxseed Meal
2. 3 Tbsp Water
3. 1½ cups Almond Flour
4. ¼ cup Bob's Red Mill® Nutritional Yeast
5. ½ tsp Salt
6. 1 Tbsp Coconut Oil, melted
7. 2 Tbsp Lemon Juice
8. Kosher or Large Flake Salt to garnish

Preheat oven to 350°F. In a small bowl, combine flaxseed meal and water. Set aside. Combine almond flour, nutritional yeast and salt in a large bowl. Add coconut oil, lemon juice and flaxseed meal mixture. Mix until a dough forms. Transfer dough to a sheet tray lined with a piece of parchment paper, and cover dough with a second piece of parchment paper. Roll out dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness. Remove top sheet of parchment paper and discard. Cut dough into 12-inch squares or other desired shapes. Dock each cracker with a fork and sprinkle generously with kosher or large flake salt. Bake until deep golden color, about 25 minutes. Makes 50 crackers.

Cashew No-Cheese SauceUse this rich, creamy sauce as a vegan topping for baked potatoes, vegetables, pasta, pizza or nachos.

1. 1½ cups raw Cashew pieces¼ tsp Garlic Powder¼ cup Bob's Red Mill® Nutritional Yeast¼ cup Water1½ tsp Salt3 Tbsp Lemon JuiceIn a food processor or blender, process cashews to a very fine powder, adding a small amount of water if needed. Add nutritional yeast, salt and garlic powder and process to combine. Add lemon juice and water and process until smooth. Makes 2 cups.

Storage
Cool, dry, sealed. After opening, use reasonably soon. In humid Hong Kong weather, a sealed jar in the fridge helps prevent clumping. Do not use as baker’s yeast.

Who it suits / cautions
Useful for vegan and gluten-free cooking, extra protein and fortified B12 in small amounts. Do not treat it as a high-dose supplement. Avoid if sensitive to yeast. Facility shared with nuts and soy.

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