Our Process

We only accept oats grown in fields that have not been used for gluten-containing crops (such as wheat, barley, or rye) for a minimum of three years.

In addition, farmers are required to plant certified gluten-free oat seeds. This helps
establish strong gluten control from the very beginning of the growing cycle.

During the growing season, oat fields are inspected multiple times to help reduce the risk of contamination from surrounding environments.

Inspections focus on potential sources such as wind-blown grains, wildlife activity (including deer), and nearby fields. These inspections typically occur in July, depending on crop development and regional growing conditions.

Before harvesting begins, the farmer’s harvesting equipment is inspected and reviewed for prior use.

Because farm equipment may have previously been used to harvest gluten-containing grains, gluten testing is performed to help verify that equipment is clean and suitable for use before harvesting oats.

Each truckload of raw oats delivered to our facility undergoes visual inspection and gluten testing upon arrival.

Loads that do not meet our internal gluten control criteria are not accepted. This step helps prevent unsuitable raw materials from entering the production process.

During the milling process, we perform visual inspections and gluten testing on finished oat products.

These checks are part of our ongoing quality control program and help confirm that finished products meet our established handling and processing standards prior to packaging.