The Benefits of a Gluten Free Life
The founders of MGF wrote the gluten free oat purity protocol
For someone who is just switching over to a gluten-free diet, it can be a bit overwhelming. However, most people soon realize that going gluten-free can be a blessing in disguise. In addition to relieving symptoms previously caused by gluten, here are some additional benefits of a gluten-free diet that can make you even healthier and happier.
1) Food Awareness
When you go gluten-free, you are forced to become more aware of what is in your food. While scanning the ingredient lists of your favorite items for gluten culprits, you will realize that a lot of processed foods contain unnecessary and questionable ingredients. Choosing foods with fewer ingredients not only cuts out a lot of artificial junk, it also makes gluten easier to spot.
2) Eating More Real Foods
A lot of healthy, whole foods are naturally gluten-free. It is common diet and budgeting advice to “shop the perimeter” of your grocery store, and the same concept applies to those on a gluten-free diet. The fruits, veggies, meat, fish, dairy, and eggs you find at the perimeter are real foods full of vitamins and minerals — and they are naturally gluten-free. Focusing on all of the foods you can eat helps relieve the feeling that a gluten-free diet is restrictive.
3) Cooking More, Dining Out Less
If you are concerned about cross-contamination after you’ve gone gluten-free, dining out becomes not only stressful but potentially hazardous to your well-being. Many establishments offer gluten-free options but cannot dedicate the time and space to completely eliminate cross-contamination. Some people find it embarrassing to ask the waitstaff or chef about every ingredient and every chance of cross-contact, but it is a necessary step if you are sensitive to even the smallest amounts of gluten. Even then, there is always the risk that an uninformed or overworked cook forgets to switch gloves. Cooking at home spares you the stress of wondering whether any given restaurant meal is hiding a covert gluten bomb — and it will save your piggy bank, too.
Researchers are currently studying the relationship between gluten sensitivity and the autoimmune spectrum of diseases. Some people who have not been diagnosed with celiac disease or non-celiac gluten sensitivity have reported improvement in their individual ailments after going gluten-free. While there are not yet enough scientific, peer-reviewed studies to confirm or explain why some people notice improvements on a gluten-free diet, it is within the realm of possibility that there are greater ties than we know.
Before you go on an elimination diet, please consult with your doctor and get tested for wheat allergy and celiac disease first. Many of these tests require you to be consuming large quantities of gluten in order to return accurate results.
Why Choose Montana Gluten Free Products?
Montana Gluten Free mills and packages all of its products on dedicated gluten-free equipment in a certified gluten-free facility. We are dedicated to providing gluten-free products you can trust, and all of the ingredients we use are non-GMO.
A BIT OF HISTORY.
ZEGO LLC purchased the MGF brand in May 2025 and still sources the same purity protocol gluten free, high protein, hulless oats.
What has changed is the variety name. MGFP’s original Avena nuda variety, PrOatina, was sold to another company in 2018 and now goes by a different name. We continue to source those oats when they are available but they suffered from years of short supply. We also grow Streaker — another high-protein, hulless Avena nuda variety with similar protein levels — directly with farmers. Depending on availability, either variety may be used in our flours and oatmeal.
Our raw whole groats are always Streaker, because the company that owns the original PrOatina variety does not permit it to be sold to consumers as raw, sproutable groats. (This is a common practice with in the grain industry.) The Streaker oats we source are are darker in color when grown in the Dakotas, but they are lighter in color when grown in the arid climate in Montana.
All MGF oats are tested at least five times for gluten before they are approved to ship to you: three visual counts of samples of at least 500g each, a G12 AgraStrip (<5 ppm), and an AgraQuant ELISA G12 (4 ppm LOQ, 2 ppm LOD). Some of these tests are run before the farmer ships the oats to us, and the rest when we receive them. Our sampling procedure is to take five cross-section samples from the first, middle, and last pallet of every truckload. If we have any cause for concern, we test every pallet. We also send the oats to outside labs for gluten testing (for example, FARRP, Romer, and BIA Diagnostics). GFCO is our certifier, and we check in with them regularly to confirm that our in-house testing methods are yielding accurate results.
MGF products are made with high-protein varieties of Avena nuda, or naked oats, compared to typical oats sold at retail. The raw oats we sell are not heated or impact processed, and they are cold rolled to better retain their protein content. Depending on the moisture level of the groats and the air moisture during storage, you may see more broken groats and dust in your product.
Because both varieties are very similar in protein content, and per FDA guidance, we use an average crude protein number on the nutrition facts panel on our packages.
If you have any questions, please contact us at customerservice@montanaglutenfree.com.