Colorado's culinary scene is ultra competitive so for a pizzeria to decide to start using gluten free dough, they need to feature only the best. Wild Flour Bakery opened in Boulder less than two years ago to fulfill that need and has been providing gluten free dough to Denver and Boulder's top pizzerias ever since.
Founder Kim Desch studied autoimmune diseases and gluten-sensitivity before opening her bakery and as such, Wild Flour looks to feature only soy-free and egg-free products. In addition, Desch uses natural yeasts in her dough, which unlike many gluten free products, ensures character and consistency that allows for pizza crusts to become light and airy.
Selling finished dough balls to individual restaurants, Wild Flour also provides dry mix for restaurants to make their own gluten free dough. Clients include Pizzeria Locale, Backcountry Pizza and Taphouse, Bru Handbuilt Ales and Eats, and the Gondolier. Read More