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Bob's Red Mill Gluten Free Muesli


16 oz

Bob's Red Mill 
Gluten Free Muesli
Whole Grain and USDA Organic

3 left

Gluten Free Muesli is inspired by the traditional Swiss cereal developed
by Dr. Maximilian Bircher-Benner. Like traditional Bircher muesli, this
lovely blend of gluten free oats, nuts and seeds, and dried fruit can be
enjoyed for breakfast in many ways: hot with brown sugar like porridge;
cold with milk; or soaked overnight with yogurt and shredded apple.

Bob's Red Mill

For Bob Moore, it all started with a kernel of truth—a wheat kernel, that is.
Back in the 1960s,Bob’s wife, Charlee, decided that she would feed her
family nutritious whole grains, starting with an incredible loaf of whole
wheat bread fresh from the oven.

Bob and Charlee met on a blind date in 1952. It was Charlee who first
inspired the couple’s whole grain adventure when she decided to create
a healthier life for her family by feeding them wholesome, natural foods
and whole grains. Charlee was a fixture in the original Bob’s Red Mill
store and took on many roles in the early days, including packaging
products by hand.

In 1968, while Bob was managing a JC Penney Auto Center in Redding,
providence struck when he happened to visit the public
library. There, something drew him
to John Goffe’s Mill, the story
of a man who—with no prior experience —resurrected his
ancestral mill and ground wheat into flour. This chance encounter
changed the
course of the Moore family forever, and created a ripple
effect that has enriched the
lives of everyone who enjoys wholesome
whole grains.
Bob immersed himself in the ancient art of stone milling,
researching historic mills and
contacting dozens of people and companies
in his quest to locate millstones and other
flour-making equipment.

While he discovered there were still plenty of mills in

existence, most of them were relegated to museums! Fortunately, his
persistence and
people skills eventually paid off, and he was able to
source traditional quartz millstones
and other essential equipment
from a defunct mill in Fayetteville, North Carolina.

After a lot of hard work and ingenuity, in 1974 Bob was able to open
Moores’ Flour
Mill in a Quonset hut in Redding, California with Charlee
and two of their sons.

From the very beginning, Bob and Charlee focused on people over
profit: their mission was to provide wholesome food to their customers,
build close relationshipswith farmers and suppliers, and treat their
employees with generosity and respect. Thanks to these values,
Bob’s Red Mill has grown beyond their wildest dreams--like a single
kernel multiplying until it reaches the four corners of the earth.


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