Gluten-Free Policy

The health and safety of our customers is our first priority. We are a small company and unable to have a second dedicated facility, but we carefully designed a plan to eliminate the risk of cross contamination.

We are a vegan cookie company; therefore, we know and understand the importance of producing a product free of gluten. Our cookies in the gluten-free line are also vegan–no dairy, no animal products, and no other allergens such as peanuts, tree nuts, and soy.

We do not produce our gluten-free cookies on the same day as our other cookies. The night before production, we clean and sanitize all of the equipment in the facility. We have a dedicated mixer and wrapping machine that are used only for the gluten-free cookies. The next morning before we start mixing, we test all of our equipment and bowls for any gluten. If we pass, then we proceed with mixing. If we fail, we clean everything again and retest for gluten.

We keep all of the bowls, measuring devices, utensils, and small equipment in a large enclosed storage bin so there is no cross contamination. We are very careful about buying ingredients from responsible sources for all of our products. We are being diligent to be sure that ingredients are not pre-contaminated with gluten. Several of our ingredients come from Bob’s Red Mill, a supplier well-known for their gluten free integrity. Our gluten free ingredients are stored separately from any item containing gluten.

We have our gluten-free products tested regularly by Great Plains Analytical Laboratories in Missouri. The FDA’s current standard for “gluten-free” is less than 20 ppm (parts per million) gluten.* All of our gluten-free flavors have always tested at less than 5 ppm, the lowest measurable level.

We also sell, pack, and ship our gluten-free cookies separate from our other line of cookies. We are very proud of all our employees and their diligence to keep our facility and the gluten-free cookies free of gluten. We hope you enjoy this product line.


* A Glimpse at ‘Gluten-Free’ Food Labeling: How Is FDA Proposing to Define ‘Gluten-Free’?

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