When Americas oldest flour company ventures into a whole new arena, bakers
take notice.
Last month, King Arthur Flour Co., based in Norwich, Vt., entered the
gluten-free market. We did it almost reluctantly, says Sue Gray, product
development manager and test kitchen director.
The project has been in the works for a couple of years. We started getting
a lot of calls on our bakers hot line for help with gluten-free baking, says
Gray, and customers kept asking for flours and mixes. Two years ago I started
working on the project with our team in the test kitchen by reading everything
we could find about gluten-free flours.
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