Gluten free and celiac safe.
Low FODMAP food, with extensive controls to prevent gluten contamination. Millets and sorghum are naturally gluten free and low FODMAP, so they should be a natural fit for celiac customers. We make sure that holds in the finished product through three controls: sourcing, processing and testing.
Sourced from wheat-free regions.
A lot of cross-contact happens before the grain even reaches the mill. If millet is grown in the same fields as wheat, or transported in the same trucks, it gets contaminated.
We source directly from Telangana, India. The local farms grow rice, maize and pulses, not wheat. By buying from a region with a different crop cycle, we eliminate field-level cross-contamination at source.
Grain is cleaned, graded and washed on arrival, and stored under CO2 rather than chemical fumigation.
HETC has never processed wheat.
Since the day our facility opened, it has only processed millets and sorghum. We have never run wheat, dairy, nuts, soy or egg on any of our lines.
Many commodity suppliers rely on deep cleaning to keep gluten out of shared equipment. We do not manage that hazard because it does not exist in our building. There is no wheat to clean out because wheat has never entered our facility.
Approved lab results.
Even with strict sourcing and a dedicated facility, we test every single batch. We test each grain type individually before blending, so a clean grain cannot dilute or hide a contaminated one.
| Gluten | Not detected · LOQ 2 mg/kg |
|---|---|
| Wheat | Not detected · LOQ 2 mg/kg |
| Milk | Not detected · LOQ 0.4 mg/kg |
| Peanut | Not detected · LOQ 1 mg/kg |
| Soybean | Not detected · LOQ 40 µg/kg |
The FDA standard for gluten-free is 20 ppm. Strict certifiers look for 10 ppm. Our tests look all the way down to 2 ppm.
| FDA gluten-free labelling threshold | < 20 ppm |
|---|---|
| Common certification programme limit | < 10 ppm |
| Our limit of quantification | 2 mg/kg · not detected |
Why millet and sorghum flour fail gluten testing.
Millet and sorghum are naturally gluten-free plants, but the bulk flour you buy on the open market is often highly contaminated.
Thompson T, Lee AR, Grace T. “Gluten contamination of grains, seeds, and flours in the United States: a pilot study.” Journal of the American Dietetic Association 2010;110(6):937–940. Twenty-two naturally gluten-free grains, seeds and flours not labelled gluten-free, purchased at retail and tested in duplicate by Ridascreen Gliadin sandwich R5 ELISA with cocktail extraction, limit of quantification 5 ppm. Seven of the twenty-two exceeded 20 ppm.
This contamination is not because commodity millers are careless. It is a structural supply chain problem. Shared fields, shared storage and shared milling lines make cross-contact inevitable.
Naturally gluten-free only describes the plant in the ground. It does not guarantee the flour in the bag is safe. That requires a completely isolated supply chain, which is exactly what we have built.
Gluten in millet and sorghum flour, in parts per million
Log scale · 1–3,000 ppmContamination figures are mean values from Thompson T, Lee AR, Grace T, “Gluten contamination of grains, seeds, and flours in the United States: a pilot study”, Journal of the American Dietetic Association 2010;110(6):937–940. Twenty-two naturally gluten-free products not labelled gluten-free were tested in duplicate by R5 ELISA with cocktail extraction; seven exceeded 20 ppm. The FDA threshold for a gluten-free claim is 20 ppm and certification programmes commonly require 10.
The low FODMAP advantage
A large share of the gluten-free market is not only celiac. It is celiac patients who still have symptoms on a strict gluten-free diet, plus people with IBS, which affects up to a quarter of the population. A systematic review found a low-FODMAP gluten-free diet significantly more effective than a conventional gluten-free diet for celiac patients with persistent IBS-like symptoms.
Sorghum flour and millet flour are both rated low FODMAP by Monash University, the reference authority, at a 100 g serving. Many gluten-free formulations lean on higher-FODMAP ingredients. These two grains do not force that trade.
Certification
Our clean lab results cover both the individual grains and the final formulated Triple Blend. We do not rely on historical data to clear a shipment; every lot is tested.
Currently our panels are run by fully accredited third-party laboratories in India, and we are commissioning US-based laboratories to run the same panels so your QA team can review data from a laboratory it recognises.
To scale this level of rigour we are building out our own accredited in-house laboratory. That will bring continuous testing directly onto the factory floor alongside the third-party work, rather than in place of it.
We do not currently hold gluten-free certification for the US market. Our results sit an order of magnitude below the certification threshold and the facility already operates to the required standard. If a buyer needs certification, we will obtain it before the order ships.