Firebird Artisan Mills is a certified gluten-free flour supplier offering



    Gluten-free is all we do, and we’re dedicated to helping your gluten-free business grow. We are a 100% dedicated gluten-free facility, certified to 10 ppm. We are a wheat-free and allergy-free facility, offering an added layer of safety for manufacturers, wholesalers, bakeries and distributors. We do not process, purchase, or mix any of the top eight allergens.


    Firebird Artisan Mills supplies certified gluten-free flour for baking, so you can bring your products to market with confidence. We follow strict protocols and triple-test every product to a 10 ppm standard before it leaves our facility. We help you deliver the texture and flavor your customers want by offering a range of granulations to fit any application.


    Your customers care about sourcing, and so do we. All of our products are GMO-free, and we offer both conventional and USDA-certified organic products.


    Our onsite custom milling and blending helps you lower costs and deliver consistent quality. We can custom mill or blend any non-allergenic gluten-free product your recipe requires. If you have a product idea and need help with a recipe, we also offer product development support through our trusted resources.

Grains & Ingredients We Process



  • We’re not your average mill

    With an expansion of the facility and addition of two new production lines, Firebird Artisan Mills is the largest 100% gluten-free facility in North America. We use GMO-free and organic top quality ingredients, implements the highest standards of protocol for production, onsite testing, and certifications and customized packages available. Due to the knowledge and high […]

  • Firebird Artisan Mills Expands to Serve Growing Gluten-Free Market

    With the addition of two new production lines, Firebird Artisan Mills has boosted their capacity to likely become the largest 100% dedicated, certified gluten-free and allergen-free flour mill in North America. “When you factor efficiency improvements, this expansion nearly triples our plant capacity to about seven million pounds, and enables us to be a better […]

  • Sorghum

    Why Gluten-Free?

    The Mayo Clinic Proceedings journal states that one percent of the United States population have been diagnosed with celiac disease, a long-term digestive disorder that damages the intestinal lining. Celiac disease sufferers cannot eat gluten, which is a protein found in barley, rye and wheat. More than 3 million people in the U.S. without a […]

  • The Enduring Appeal of Ancient Grains

    In a Packaged Facts survey, about a fifth of American adults say they’ve recently bought ancient grain items off of a menu or grocery store shelf. So what are ancient grains and what’s the appeal? Ancient grains are a group of grains, pseudograins and pseudocereals that have remained unchanged over the last several hundred (if […]