A Gluten-Free Zone

Gluten may or may not be a bad word from your perspective.

If you suffer from celiac disease or subscribe to the recently popular gluten-free diet trend, then you doubtlessly see it as undesirable if not downright dangerous. If you have no such disease or aversion, then you undoubtedly enjoy the benefits of the “doughy” stuff, since it helps bread dough rise and contributes to bread’s chewy texture.

The fact is, gluten is popular and enjoys somewhat broad use in food production, due to its desirable qualities. It’s used in some rather unexpected ways as well and in such varied products as ketchup and ice cream, for example. It’s used as a stabilizing agent to preserve flavor or enhance taste and appearance. It’s also used as a filler or thickener.

Naturally high in protein, gluten is also added to foods that otherwise lack protein to boost their nutritional value. Gluten is found in wheat, primarily. If you’ve ever chewed raw wheat germ, without swallowing it, until it becomes a chewy, gum-like lump in your mouth, you’ve experienced gluten.

Exactly how much gluten in food is harmful or how much or how little should be considered harmless is a matter of controversy. As it turns out, the term “gluten-free” does not indicate a complete absence of gluten. Rather, it’s considered to indicate a supposed harmless level, set at 20 parts per million (ppm) by the Food and Drug Administration (FDA). The total consumption of less than 10 milligrams of gluten per day is considered unlikely to cause problems.

It seems to be everywhere in our food supply, introduced through incidental cross contamination during manufacturing where the same production equipment and facilities are used. Thanks to its usefulness, it’s also found in many over-the-counter and prescription medications, including vitamins. Cosmetics, too, may contain gluten. All this presents a daunting challenge to those of us who suffer from its ill effects.

We at Augason Farms are well aware that many people are extremely sensitive to gluten, so naturally we take our gluten free certification very seriously. We do not view it as a trend or a fad, and we would never knowingly endanger the health of our customers in any way.

To begin with, Augason Farms had no gluten free products. Our gluten free product line came into being strictly because of our empathy for the needs and desires of our customers. As the result of entreaties from people with serious gluten issues that also wanted gluten free food storage, we began experimenting and testing in early 2002. The objective was to create gluten free products that also tasted good, something sorely needed. The results were encouraging, so we invested heavily in gluten free equipment and a dedicated physical plant.

Today, we have three separate manufacturing and packaging facilities here at Augason Farms. One of these is a dedicated gluten-free facility. Only gluten-free products are manufactured and packaged there. This special facility has been approved and certified by the Gluten Free Certification Organization (GFCO), a quality assurance program of the Gluten Intolerance Group (GIG) of North America. They are the last word in all things concerning gluten, and their approval is not given lightly. With the GFCO certification, Augason Farms is licensed to print the registered mark or symbol on all gluten free product labels. In addition we have USDA inspectors on site, acting autonomously to ensure that our products meet government standards and label claims.

Family owned and operated since 1972, Augason Farms believes that great taste is a tradition worth preserving. Crafted with a focus on taste and nutrition, our products are manufactured to the highest standards. Let us provide you with delicious peace of mind.

By Anthony E. Larson
Augason Farms Copywriter

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