Arrowhead Mills has been one of America’s most trusted organic baking brands for 50 years. The Arrowhead Mills story has its roots deep in the Texas Panhandle, where Frank Ford—a pioneer in organic farming—founded the company half a century ago. Frank believed that pesticides and herbicides polluted the food chain, so he set out to farm organically grown corn and wheat. He ground his harvest into flour using a stone mill—which is still in use today at their facility—and then delivered it to local stores from the back of his pick-up truck. As word spread about organic farming, health stores around the country began ordering organic flour from the fledgling Arrowhead Mills. Soon, what began as a small, local company sprouted into a national business that now occupies a 20-acre site, complete with offices, manufacturing, labs where we do diligent gluten free testing, warehouse and grain-storage facilities.