Firebird Artisan Crisps: Versatile, Functional Protein Ingredients

June 21st, 2019 / 0 Comments / by

Consumer demand for functional foods that help sustain a wide array of dietary needs continues to cause consternation and innovation within the food industry. Consumer packaged goods companies can enhance new and existing brands by taking advantage of emerging healthy ingredients that differentiate products from the competition. Snacks need to evolve to better address satiety, […]

Growing Alabama Bakery Trusts Firebird Artisan Mills to Help Them Do What They Do Best: Excellent Service to Gluten-Free Customers

April 11th, 2018 / 0 Comments / by

Firebird Artisan Mills works with a wide variety of customers, and our passion is helping to solve their problems when it comes to gluten-free products. That’s why we were excited when we met the Mason Dixon Bakery, a rapidly-growing gluten-free business in Alabama. Owners Ashley and Taylor Ramirez have high standards for their customers and […]

Lasting Trends in the Gluten-Free Market

December 11th, 2017 / 0 Comments / by

Due to a growing market for gluten-free foods and the purchasing savviness of the gluten-free consumer, brands are utilizing a progressive approach to create and keep up with trends in the gluten-free space. A variety of new product lines are developing regularly and marketed to this unique market. New gluten-free products include sectors of foods, […]

Most Popular Gluten-Free Mixes & Flours Among Customers

December 11th, 2017 / 0 Comments / by

As a gluten-free consumer, it is common knowledge that the key to re-creating your gluten-free counterparts is the combination of flour types in any given recipe. There is a particular combination of flour to use to create that fluffy bread and there is another to create an extra crispy pizza crust. Because texture, aesthetic and […]

We’re not your average mill

November 13th, 2017 / 0 Comments / by

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

August 31st, 2017 / 0 Comments / by

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 […]

Why Gluten-Free?

June 12th, 2017 / 0 Comments / by

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

April 13th, 2017 / 0 Comments / by

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

February 9th, 2017 / 0 Comments / by

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

December 13th, 2016 / 0 Comments / by

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 […]