Colette and Frank’s Gluten Free Goodness takes extra steps and precautions to ensure all of the products we produce are free of gluten, nuts and dairy. In fact, the Iowa production facility has the highest standards we have ever seen.
The production facility is certified 100% gluten-free and kosher, and is free from the top 8 FDA food allergens, eliminating the risk of cross contamination simply by what it doesn’t allow in.
Raw ingredients are randomly tested before being mixed, even though all are selected because they come from certified gluten-free suppliers.
Each lot of finished flour is tested before leaving the facility using neogen gluten testing — a more sophisticated test than widely used elisa swab testing. This method calculates the gliadin level in the product and is more accurate and telling than the elisa testing.
Industry certification ensures our compliance with best practices accepted and monitored by Gluten Intolerance Group’s Gluten-Free Certification Program (GFCO) as well as by similar testing and monitoring by the American Institute of Baking (AIB) and the stringent guidelines established by the Chicago Rabbinical Council (CRC) in their kosher certification program.
Ongoing employee training at our production facility ensures that everyone involved in the process is acutely aware of the importance of their role in producing a safe product.
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