Our founder is at the center of Wildflour Gluten-free baking company. Her own journey with gluten-intolerance began in 1993. After months of dealing with severe GI issues, other vague symptoms, and a lack of a diagnosis – she began researching possible causes on her own. Her doctorate program studies included nutrition and gastroenterology. There was a small reference to gluten reactions. While gluten-intolerance was not a common diagnosis at that time, She decided to test this possibility by eliminating wheat temporarily from her diet. The wheat-free diet resolved all of her symptoms, yet there were many challenges with the gluten-free lifestyle. In particular the gluten-free bread options at that time were very limited. What was available was barely palatable with strange aftertastes and unpleasant textures. Not willing to accept life with such compromised wheat equivalents she started studying and experimenting with alternative flours and recipes.
In 2010, with the support and encouragement of her family and friends -who had been eating her wonderful baked creations- she took her nearly two decades of recipe development and detoured from her primary career to open Wildflour. The goal, to demonstrate that living gluten-free does not have to mean sacrificing quality of life.
To support the quality, and give assurance to those with Celiac disease, Wildflour’s first production space was not a shared commercial kitchen but rather a small but dedicated gluten-free commercial kitchen. An assortment of Wildflour products were then available at local farmer’s markets and quickly acquired an enthusiastic and dedicated group of customers.
Quickly out-growing that first small kitchen, a two-year search ensued for the right place to expand. Our new home was located in Bellevue in the summer of 2012. An empty warehouse was converted into a new commercial kitchen in 6 short weeks! With more room to bake, we can now focus on bringing high-quality gluten-free Baked goods to more and more people around the Puget Sound area!