Ancient grains provide the key to healthier, more flavorful gluten-free baked foods, according to Bay State Milling. The company mills whole grains — amaranth, buckwheat, corn, millet, quinoa, brown and white rice, sorghum, and teff — for consistent performance and pleasing flavors and textures. Some come in spouted styles. Rounding out nutrition and taste are naturally gluten-free seeds, including caraway, chia, brown and golden flax, poppy, pumpkin seed, sesame, and sunflower. Certifications include gluten-free and organic, depending on source.

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