That is AWESOME!!!!
I also found their information very useful. They offered a flyer that explained how much xantham gum should be used for gluten-free baking:
cookies: 1/4 tsp per cup of flour
cakes and pancakes: 1/2 tsp per cup of flour
muffins and quick breads: 3/4 tsp per cup of flour
breads: 1 to 1 1/2 tsp per cup of flour
pizza dough: 2 tsp per cup of flour
They were also handing out samples of their GF Mighty Tasty Hot Cereal. I will let you know what Tommie thinks. I really enjoy Bob's products; they're tasty, easy to work with, and reasonably priced. Bob has been a staple of the gluten-free baker's pantry for years and we always keep their products around.
You can find Bob's Red Mill at almost all grocery stores so pick some up, you'll be glad you did.