About Our Gluten Free Products
We think that just because you may have to be gluten free, doesn't mean you should have to suffer with bad tasting food. We know how hard it is to find truely delicious snacks when you have to watch what you eat, and we just want to make your day a little brighter. That is why we work hard at coming up with recipes that taste just as good as non-gluten free products. We always start with a non-gluten free version as a baseline, and then try, and try, and try again. We change, and tweak, and eventually we arrive at a product that you can't tell is gluten free. And that is our promise to you. We will not sell anything that we don't feel is as delicious as its non-gluten free version.
The term "gluten" technically refers to a specific complex of proteins that forms when wheat flour is mixed with a liquid and physically manipulated, such as in the kneading of bread. In the context of celiac disease, the term "gluten" is used to collectively refer to gluten in wheat, and to the proteins in other grains that have been demonstrated to cause harmful health effects in individuals who have celiac disease. These grains are wheat (including different varieties such as spelt and kamut), rye, barley, cross-bred hybrids (e.g., triticale, which is a cross between wheat and rye), and possibly oats.
While we call our products GLuten Free, this should not be confused with Gluten Free Certified. Currently the FDA does not have an official definition of the term "Gluten Free". Labeling products as gluten free is voluntary and not required as there is no FDA regulation. The only guideline is that the claim of being Gluten Free must be truthful and not misleading.
Yes. FDA is proposing that with the exception of a food made from oats, any food that is naturally free of gluten may bear the claim "gluten free" provided both of the following requirements are met:
- The wording of the claim clearly indicates that all foods of the same type, not just the brand bearing this labeling claim, are gluten-free (e.g., "milk, a gluten-free food," "all milk is gluten-free"); and
- The food does not contain 20 ppm or more gluten.
We do our baking in our Certified Domestic kitchen. We do not have a separate gluten free facility, therefore we cannot guarantee that all products are 100% free of any and all gluten particles. We do our best to minimize the risk of gluten cross contamination between our non-gluten free and gluten free products. All of are ingredients in our Gluten Free products are checked to make sure that they do not contain gluten.
To become Gluten Free Certified, you need to be verified by a Gluten Free Organization such as the GFCO. They will do an audit of the facility and determine wheather you meet the criteria for certification. Products labeled with the GFCO certification mark (image to the right) meet the strictest standards for gluten-free. These voluntary standards go beyond the requirements of government laws and regulations in order to ensure public confidence. This is also a voluntary certification and not a legal requirement. We are not a gluten free certified facility.
- Free of Gluten
- Without Gluten
- No Gluten