Gluten Free
Our #1 request for the last couple years has been for gluten free cookies. After much effort, Liz has finally been able to recreate the experience of Liz Lovely cookies for a gluten free audience. We take our committment to your health and well-being very seriously. Here's how we handle gluten free baking in our bakery.
We’re Lab-Tested -- Under 20ppm
We lab-tested our Gluten Free cookies at Bia Diagnostics, an international leader in food testing located here in Vermont. Each of our Gluten Free flavors received a separate "Certificate of Analysis" that they contain less than 20 ppm (parts per million) of gluten. That’s the standard recognized by the international food regulatory community. We will continue to lab-test semi-annually.
Certificates of Analysis (PDF)
How We Avoid Cross-Contamination
We bake our Gluten Free cookies in the same bakery, but never on the same day as our other cookies. We clean the bakery and wash our bowls, cookie cutting equipment, tools, etc. after every production run. Liz is a clean freak, and we have always received the highest annual reviews from the Vermont Health Inspector.
Ingredients We’re Using
Our Gluten Free cookies contain Certified Organic White Rice Flour, Tapioca Starch, Potato Starch, and a teensy bit of Xantham Gum in place of our typical flours. Our vanilla extract contains a corn-based alcohol, and is free of gluten. Our chocolate is produced in a facility that is free from wheat products and gluten.
How We Choose Ingredients & Suppliers
We are adamant about buying ingredients from responsible sources for all of our products. In this case, we’re being diligent to be sure that ingredients are not pre-contaminated with gluten. While our suppliers change from time-to-time our standards do not. We are committed to finding the most ethical, transparent, and reputable ingredients suppliers possible.
