One of our favorites, featured in a story that is important to several people we know:
Gluten-free products are for sale at the Bob’s Red Mill and Natural Foods store in Milwaukie, Ore.
Natalie Behring/Bloomberg via Getty Images
Bob Moore, the 90-year-old founder of Bob’s Red Mill, was just a few years into the business of milling whole grains at a converted animal feed mill in a Portland, Ore., suburb when he got a visit from some gluten-free Seattlites who’d come down with a business proposition: Use his business contacts to help them buy bulk xantham gum, an ingredient used in gluten-free baking to help replicate gluten’s elasticity. Continue reading
Tony Cenicola/The New York Times
Several of us who contribute here recently tested homemade pizza using the product pictured below, we pass the story along to our foodie friends, vegetarian and otherwise. Our thanks to Anahad O’Connor for this:
Food companies are capitalizing on the low-carb, gluten-free trend by using vegetables like cauliflower to replace flour, rice and other simple carbs.
For Gail Becker, a former marketing executive who has two sons with celiac disease, finding gluten-free pizza that her kids could enjoy has long been a challenge.
So a few years ago, Ms. Becker started making her own, using a crust that contains cauliflower instead of white flour. Her sons loved her cauliflower creation so much that in 2016 Ms. Becker quit her job and launched her own company, Caulipower, which sells frozen cauliflower pizzas and cauliflower baking mix.
Cauliflower pasta looks like pasta made from wheat.
What Ms. Becker did not anticipate is how quickly it would catch on. Caulipower is now a multimillion-dollar brand, with cauliflower pizzas sold in 9,000 stores nationwide, including Whole Foods, Walmart, Safeway and Kroger.
“One thing that we were very insistent on when we started our brand is that we reference cauliflower in the name,” said Ms. Becker, who lives in Los Angeles. “We want to celebrate the vegetable. We’re not trying to hide it or sneak it in.” Continue reading