Thanks to a new 15,000-square-foot Bloomfield Farms plant in Bloomfield, Ky., specializing in manufacturing gluten-free baking mixes, celiac disease sufferers and their families now have more baking options.
“We’ve opened a gluten-free plant in Kentucky, which is one of few in the country,” said Sue Sutherland, Bloomfield Farms president. “We make sure our products are not contaminated with gluten-containing wheat, barley, rye or oats. Instead, we use rice flour, corn meal, potato starch and other gluten-free ingredients as grain bases.”
Located about 40 miles southeast of Louisville and 50 miles southwest of Lexington, Bloomfield Farms sells nine mixes for all-purpose baking; brownies; cakes; cornbread; cookies; loaf bread; muffins; pizza dough; and pancakes and waffles. It offers consumer-sized boxes online (www.thebloomfieldfarms.com) ranging in size from 15 ounces to 32 ounces and priced from $3 to $4. The company also takes orders for batters, breadings and coatings from commercial customers including grocery stores, restaurants and manufacturers for the seafood, beef and poultry industries. Bloomfield Farms can be reached by phone at 502-348-1333.
Commercial customers include grocery stores, restaurants and cookie manufacturers. Package sizes range from less than one pound to 2,000-pound totes, which are large sacks.
“We’ve been operating a traditional wheat-based dry-food blending and packaging business for years,” said Sue Sutherland, who with her husband, Dan Sutherland, owns and operates Blend Pak, located 10 miles from the Bloomfield Farms plant. “We began hearing about the lack of options and high prices for gluten-free products, and we saw an opportunity to better serve that market. Plus, with our experience in food industry, we already knew how to make a product that looks appetizing and tastes wonderful.”
The seal signifies a company bearing it has passed a rigorous CSA review comprising four key elements:
Review of ingredients and their sources, to track and eliminate potential gluten-containing substances.
Review of the manufacturing facility to assure allergen control, sanitation plans and best practices.
Inspection of packaging materials to eliminate contamination by allergens, including after products leave the production facility.
Testing, conducted at the University of Nebraska Food Allergy and Resource Program laboratory, to verify the absence of allergens.