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Bob's Red Mill Tapioca Flour
$4.19
16 oz
Bob's Red Mill
Tapioca Flour
Tapioca Starch
Finely Ground
Tapioca Flour is one of our most versatile gluten free flours.
This starchy, slightly sweet flour is a staple in gluten free
baking and a fantastic thickening agent in soups, sauces
and pie fillings.
This starchy, slightly sweet flour is a staple in gluten free
baking and a fantastic thickening agent in soups, sauces
and pie fillings.
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.
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,
California, 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 family’s
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.
California, 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 family’s
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.
