I was recently in our local grocery store Publix. This grocery chain has a huge selection of gluten-free and allergen-free products. So many items that I used to be able to only obtain online or at health food stores are now available in my local stores.
While I was looking at the selection I saw many of the Ancient Harvest Quinoa products.
We mostly use rice pasta or a combination of rice and quinoa pasta. The Ancient Harvest Quinoa pastas also contain corn which we do not eat. What surprised me was I thought Ancient Harvest was only a gluten-free company, till I saw this:
I stopped and looked closer at the two boxes:
They are talking about another brand of quinoa, but one comment caught my interest. The commenter wrote about how it was discovered that some farmers cover their quinoa with barley and/or oats to keep the birds from eating the quinoa while it dries and that sometimes the sacks used to transfer the quinoa may have been previously used to hold barley or oats.
Are Ancient Harvest Quinoa Flour and Flakes Produced in a Gluten-Free Facility?
So I started researching Ancient Harvest to see what their practices were and was happy to find out that the quinoa is completely gluten-free and produced in a gluten-free facility. You can find more answers to frequently asked questions
at their site.
I also contacted the company just to confirm:
I recently was in a store and saw that you're now carrying whole wheat and quinoa pasta. I follow a gluten free diet and often use your quinoa products and wanted to check if there is any chance of cross contamination between the wheat products and the gluten free products?
and quickly received this reply:
No, there is no chance of cross contamination at all. Although we do have the one spaghetti that is a whole wheat and quinoa blend, it is produced at a completely different facility and never has any interaction with our other line of gluten free pastas.
I hope this puts your mind at ease!
I like a company that quickly responds and answers your questions and I also like companies who display FAQs on their sites to help us with food allergies and sensitivities be better informed.
One of the reasons this was a concern to me, too, was that I've just started baking up these fabulous quinoa protein bars. They're yummy and so good for you, too. I'm still tweaking the recipe and will be posting it soon.
Are you a quinoa fan or someone who's still a little unsure about this ancient grain? What's your favorite way to prepare quinoa? Have you had the chance to try the Quinoa and Black Bean on page 90 of my cookbook, Celeste's Best Gluten-Free, Allergen-Free Recipes