GLUTEN FREE MALT

Millet

Our current Prosso Millet is imported from Colorado and malted in our machines to bring out a big cracker and subtle grainy flavor. Low DP, so a cereal mash or enzymes will help get a better extract.

Our Millet is grown by Perry Brothers Seed in Otis, Colorado. Perry Brothers Seed does not grow or process any gluten containing products.

We offer Millet as a Pale Malt.

 
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Buckwheat

Washington-grown Buckwheat offers a unique contribution to beers where residual sweetness and body are important. Due to higher gelatinization temperatures compared to barley, Buckwheat functions as a foam stability contributor, similarly to a dextrin malt. Use less than 10% of grist for best results.

For Gluten free brewers - you may need to use enzymes due to a low DP in Buckwheat.

Our Buckwheat is grown by Washington Producers Inc in Mesa, Washington. Washington Producers Inc does not grow or process any other products that contain gluten.

We offer Buckwheat as a Base Malt.

 
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About Our Gluten Free Products

We pride ourselves on producing high quality products using our processes, technology, and raw materials. As we move into Gluten Free products, we have designed processes that comply with the current FDA guidelines for producing GF malt:

  • We have strong cleaning practices between batches to remove gluten and other particles from previous malt batches

  • We test before each batch to verify grain handling and malting machines are cleaned properly and below the threshold for gluten.

  • We guarantee our GF products are under 20ppm

  • We provide batch by batch documentation and validation for each of these processes

We are using the Gluten Free Certification Organization for our Certification.

We are currently developing our testing procedures and database for full GF Certification. Here’s what we test currently:

Three Part Testing:

  1. Raw - we take samples from each unit delivered and do a random pull from each shipment. We then create a composite sample and then send out to test for GF.

    1. This is an ELISA R5 Sandwich Test 

    2. Testing conducted by IEH Laboratories

  2. Malt - straight from machine

    1. R5 Gliadin Competitive ASSAY Test*

    2. Testing conducted by ELISA Technology in Florida approved by GFCO

  3. Post Packaging

    1. R5 Gliadin Competitive ASSAY Test*

    2. Testing conducted by ELISA Technology in Florida

*This is the only test that is approved for GF testing post malting

We have tested and continue to test step 1 and 2. We have found our methodology to work for those steps. We have started testing step 3 now. We will need to have 6 months of testing database to attain full Gluten Free Certification.

If you have any questions relating to our Gluten Free products let us know!