Gluten is the protein component of wheat, rye, barley, and other grass-related grains. It's what makes pizza dough stretchy and bread chewy. A gluten free diet is recommended for people with Celiac Disease or gluten intolerance, kids on the Autism spectrum, and several other conditions.
You may have never heard of celiac disease, but it is actually a fairly common problem. In fact, 1 out of every 133 people has it. That is over 2 million people in this country. It is really more of an allergy than a disease, although it is typically called an intolerance to gluten. In people with celiac disease, eating gluten leads to damage of the small intestine. Damage is specifically done to the villi of the small intestine
Your health and safety are our top priority. While we are not able to afford two separate facilities, we have a carefully designed plan to eliminate the risk of cross contamination.
We never bake Gluten Free cookies on the same day as our wheat cookies. Ingredients for our gluten free products are stored separately. For example, we have two separate sugar bins, and the gluten free bin has a bright green label on it. We clean our bakery and wash our equipment thoroughly after every single production run.
Download our handling policy statement.
(PDF format, 231kb)
We lab-test our Gluten Free products periodically at Bia Diagnostics. The FDA's current standard is less than 20ppm (parts per million) gluten. We have always tested at less than 5ppm, the lowest measurable level.
Download our most recent lab results
(PDF format, 200kb)