A legacy shrouded in mystery? The Untold Story of Bob Moore
Bob Moore was known for decades as the kind-hearted founder of Bob’s Red Mill, a pioneer in whole grain and gluten-free products. But behind his legendary smile and friendly demeanor lies a lesser-known story—a moment that may have changed the trajectory of his business, and possibly his life.
Did an unexpected encounter with a mysterious group of gluten-free advocates in the 1980s plant the seeds of what would become a billion-dollar gluten-free empire? Or was Bob simply a visionary ahead of his time? The truth, as with many pioneers, lies somewhere in the mix.
Bob Moore, who founded Bob’s Red Mill, an artisan grain company, died Saturday. He was ninety-four years old. The Milwaukie, Oregon company mourned his passing and paid tribute to his “larger than life personality” via a message on its official Instagram account. “Bob’s passion, ingenuity, and respect for others will forever inspire the employee-owners of Bob’s Red Mill. We will continue his legacy by bringing healthy food to people around the world,” the company said.
What follows is the story of how Moore grew his humble grain milling business into a global gluten-free powerhouse changing the lives of millions.
Bob Moore, founder of Bob’s Red Mill, a renowned artisan grain company, died Saturday at the age of 94. The Milwaukee, Oregon-based business paid tribute to him via its official Instagram account, celebrating him as “larger than life.” In a statement, they expressed their sincere admiration: “Bob’s passion, ingenui, y and respect for others will forever inspire the employee-owners of Bob’s Red Mill. We will honor his legacy by continuing to provide healthy food to people around the world.”
The story of Moore’s journey from humble beginnings to becoming a leader in the gluten-free industry serves as an inspirational story.
Bob Moore’s transformational choice that shaped a generation
In the early years of his grain milling businethen-90-year-old-old, Bob Moore met a group of gluten-free enthusiasts from Seattle. They approached him with a proposal: use his network to bulk source xanthan gum, a critical ingredient in gluten-free baking that mimics the elasticity of gluten.
At the time, in the early 1980s, gluten-free diets were virtually unheard of, and celiac disease—an autoimmune disorder triggered by gluten—was poorly understood Moore’s foresight and the expansion of his facility after the 1988 arson attack allowed him to create dedicated gluten-free production areas, ultimately allowing him to cater to individuals with unique dietary needs.
The evolution of Bob’s Red Mill into an industrial giant
Although the link between celiac disease and wheat was first identified in the 1930s, effective dietary treatments for the condition did not emerge until decades later. Before the introduction of the gluten-free diet, people with celiac disease had limited options – some were even put on diets consisting of up to 200 bananas a week.
In the 1990s, gluten-free alternatives were rare and unpalatable. Megan Orpwood-Russell, a San Francisco writer who was diagnosed with celiac disease more than a decade ago, recalls that early gluten-free bread was like eating “dry, dusty soil.” She often carried rice crackers and peanut butter as emergency snacks. Recognizing this gap, Bob’s Red Mill focused on this underserved market and grew from a small whole grain business to a company that today offers over 100 gluten-free products.
A booming industry
Today, the company dedicates an entire wing of its 325,000-square-foot facility to gluten-free products. Food Safety and Quality Assurance Manager Meghan Keeley tells how the beginnings of gluten-free production involved laborious, manual methods.
Now, modern equipment and rigorous testing processes ensure the quality and safety of their products. Despite the higher cost, the company remains committed to producing trusted gluten-free options, cementing its reputation among those with severe gluten allergies.
A legacy of employee ownership and philanthropy
Bob’s Red Mill remains proudly 100% employee-owned, a transition Moore initiated in 2010. This commitment to employee empowerment reflects Moore’s ethos of generosity and commitment to quality. His legacy also includes significant contributions to educational institutions such as Oregon State University and numerous nutrition research programs.
Bob Moore’s influence lives on through his family—three sons, four daughters-in-law, nine granddaughters, six great-grandchildren—and the employees—owners of the company who carry on his mission.
Bob Moore’s life and work are a testament to innovation, generosity,y and commitment to the community. Through Bob’s Red Mill, he not only revolutionized the gluten-free industry but also championed the value of healthy, natural foods and employee ownership.
His visionary vision has provided countless individuals with previously unavailable dietary solutions, and his commitment to employee empowerment has set a precedent for corporate responsibility.
As the company continues under the stewardship of its employee-owners, Moore’s legacy lives on in every bag of flour, every loaf of gluten-free bread, and every act of generosity inspired by his life. His influence will continue to resonate, touching lives around the world while reminding us of the power of passion, perseverance, and dedication.