The Top 5 Gluten-Free Chefs of 2016

The Top 5 Gluten-Free Chefs of 2016

By Ryan Ross, Foodable Contributing Writer

Of all the food trends that have swept the culinary world in the last decade, none is more significant than the advent of gluten-free cooking; in fact, you could make the argument that gluten-free cooking is a culinary discipline unto itself. And while many chefs have incorporated this new discipline into their repertoires, we thought we'd single out the top 5 gluten-free chefs of this year. 

In 2016, 18,309 chefs were mentioned in 36.3 million discussions about gluten-free menu options, and using this data, we've created the Foodable Labs Sentiment Rating. Each chef was rated on a 100-point scale based on the number of positive mentions they received in the discussions about gluten-free menu options. So without further ado, let's meet the top five gluten-free chefs of 2016.

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Wild Flour Bakery Supplies Gluten Free Dough to Denver's Top Pizzerias

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