News

  • 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 […]

  • 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 […]

  • Particle Size Matters in Baking Applications

    For as much discussion as there is about getting the right flour mix for the right application, there could be as much discussion about particle size and its importance to a recipe’s performance. Just as you wouldn’t use a cake mix as the base for a pizza crust formulation, applications that need a more elastic […]

  • Three Highlights from Natural Products Expo East

    Firebird was one of more than 1,450 exhibitors at the largest Natural Products Expo East on record at the Baltimore Convention Center. Unlike the famed “What happens in Vegas stays in Vegas” mantra, what happens at Expo East is designed to spread like wildfire. And when it comes to supporting natural, organic, gluten- or allergen-free […]

  • Cooking up Great Things From IFT16 to PLMA

    The Institute of Food Technologists Annual Meeting and Food Expo (IFT16) at McCormick Place in Chicago just ended, and Firebird was there to stay on top of growing trends and industry news. With so much energy and innovation happening in one place, we had a hard time fitting our enthusiasm into a few choice highlights. […]

  • Firebird Featured on Food Navigator

    Food Navigator’s Elizabeth Crawford stopped by the Firebird booth at IFT16 to talk gluten-free grains and more with our own Chris Krenzel. We’ve got the story here.

  • Firebird Artisan Mills to Showcase Gluten-Free, Ancient Grain, Pulses at IFT16

    See What We’ve Got to Offer at Booth 3492 July is the perfect time to visit Chicago’s McCormick Place, because that’s when the Institute of Food Technologists Annual Meeting & Food Expo 2016 happens.  IFT16 is a favorite event at Firebird, because it brings together industry professionals from all over the world to discuss the […]

  • Firebird Artisan Mills Partnership is Part of Bakery’s Recipe for Success

    MyBread Gluten Free Bakery was a small shop in 2013, a one-man artisanal bakery with a singular vision: to provide a delicious, versatile, gluten-free bread alternative. In 2011, founder Dan Gallagher and his mom refined a recipe for a gluten-free flatbread that celiac sufferers could use for anything from pizza to sandwich buns. That’s where […]

  • Organic and Gluten-Free Ingredients:  The Power Behind Your Product Assortment

    In 2013, gluten-free food sales – versions of foods such as cereal or pasta that aren’t naturally gluten-free – accounted for 2.8 percent of total food sales, according to Mintel research. By 2015, gluten-free food sales grew to 6.5 percent of total food sales. The numbers prove it: wheat-sensitive, celiac and other health-conscious customers want […]