Our story began in late 2009 when the last of our five siblings was diagnosed with Celiac Disease. Unsatisfied with the current gluten-free flour on the market, we began to experiment on improving all-purpose gluten-free flour and ordered our first ton of flours and hydro-colloids (gums and add-on ingredients used to mimic some of gluten’s functionality).
We started formulating with the foundational beliefs:
- Gluten-free quality can be higher
- Gluten-free pricing can be more affordable
- A gluten-free lifestyle can be simplified
- The gluten-free community working together is a good thing
Since those early days we’ve gone through about 200,000 pounds of flours and gums, along with several tons of eggs, sugar, and oils. We’ve produced over 120,000 loaves of bread, 240,000 buns, and hundreds of thousands of cookies, muffins, cupcakes, and pizzas.
The result: We’ve developed a superb gluten-free flour for thickening gravies and soups, as well as baking cookies, cakes, muffins, lefse, caramel rolls, flatbread, and more.
In 2013, Mehl’s Gluten-Free Flour Company was officially formed with the mission of sharing our experience with you. We’ll bake for you when you don’t have the time or inclination, and we’ll provide the ingredients and know-how for you to bake it yourself when you do.