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Montana leading the way in gluten-free oat flour


March 19, 2009
By The Billings Gazette

March 19, 2009, BELGRADE, Mont. — It's 14 degrees Fahrenheit in the Montana Gluten-Free
Processors warehouse. The morning cups of coffee resting on the counter
are quickly losing steam as everyone's attention turns toward a hopper
spitting oats into brown 50-pound bags.

March 19, 2009, BELGRADE, Mont. — It's 14 degrees Fahrenheit in the Montana Gluten-Free
Processors warehouse. The morning cups of coffee resting on the counter
are quickly losing steam as everyone's attention turns toward a hopper
spitting oats into brown 50-pound bags.

This is where the real heat is, say Dean Miller and Bruce Wright,
gesturing at an ever-growing stack of bagged PrOatina. The gluten-free
food market is hot, and PrOatina could be southwest Montana's inroad.

"All oats are gluten-free," Miller said. "But these oats have twice as much protein as regular oats." | READ MORE

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