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

 

  • CERTIFIED GLUTEN-FREE, ALLERGEN-FREE INGREDIENTS

    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.

  • HIGH-QUALITY STANDARDS

    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.

  • ORGANIC and NON-GMO

    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.

  • CUSTOM MILLING AND BLENDING

    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

 

 

  • 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 […]

  • Right Now: Quinoa and Pulse Flours

    We’re Keen On Quinoa The Incans called quinoa “chisaya mama,” which means “The Mother of All Grains.” Although technically this protein-packed ancient grain is a seed, it’s not hard to see why quinoa is appreciated: It’s gluten-free, high in magnesium and iron and contains all nine essential amino acids. “Quinoa flour is an airy, light […]