Expo East Review: Gluten-Free Baking Mixes

October 9, 2013

Bob's Red Mill and Glutino introduce gluten-free alternatives to popular baking mixes.

Bakery foods marketer Bob’s Red Mill has added another gluten-free option to its growing line of gluten-free baking mixes. The company says it is now the first and only brand selling a gluten-free pie crust mix.

Described as just as flaky and great-tasting as conventional pie crust mix, this gluten-free version is formulated with rice flour, potato starch, tapioca flour, and a few other key ingredients. The entire product can produce two nine-inch pie crusts with the addition of butter and water.

“We hear all the time from our customers who eat gluten-free that they want to be able to easily enjoy the same kinds of treats and baked goods as those who do not eat gluten-free diets,” says Bob Moore, founder and CEO of Bob’s Red Mill. “With our new gluten-free pie crust mix, we are filling a real void and making a lot of pie fans very happy.”

Bob’s Red Mill’s gluten-free pie crust mix is batch-tested and produced in a designated gluten-free facility along with the company’s other gluten-free baking mixes, which include a brownie mix, a pancake mix, cake mixes, and more.

Gluten-free product launches were all over Expo East. Glutino, a specialist in gluten-free food products, had a few launches of its own. Most notable was the company’s new gluten-free pancake mix, which yields pancakes with the simple addition of water. One of the primary ingredients in this mix is rice flour.

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