About us
Montana Gluten Free is proud to be Gluten Free from Farm to Fork.
IN THE FIELD. Our oats are grown in fields that have not grown gluten-containing grains for four years. Our fields are walked and hand-rogued twice — once by the farmer, once by our team. We visit our contract growers’ farms to confirm crop rotation and field practices firsthand. For the purity protocol suppliers we buy from, their farm managers perform this due diligence. We test to ensure their practices are effective.
AT HARVEST AND IN TRANSIT. Farmers harvest with dedicated gluten free equipment or equipment that has been thoroughly cleaned before entering the field. Every truck must be cleaned out before picking up the harvest and present us with a clean-out ticket before we will accept it.
BEFORE THE OATS SHIP. A sample goes to the Idaho Grain Inspection Service (IGIS) for a visual count of gluten-containing grains in a 500 gram sample in addition to in-house testing. Nothing ships until both come back clean.
WHEN THE OATS ARRIVE. We repeat both tests — the 500 gram visual examination and the in house testing — before a load is accepted. Only then do we mill, package, and store it. Third party analyses are done by Romer, FARRP, AGQ Labs or other accredited labs.
OUR FACILITY. Our milling and packaging facility is gluten free and certified by GFCO.
No glyphosate
Montana Gluten Free does not use oats that have been sprayed with glyphosate, and we test every lot for glyphosate residue using in-house industry tests and outside labs such as AGQ. Providing high quality, safe food is the whole point of doing it this way.
Free of the top 9 allergens, plus corn
Our facility handles no wheat, eggs, dairy, soy, tree nuts, peanuts, fish, shellfish, or sesame — and no corn.