Gluten-free bakery opening in Riverside

Published: Thursday, July 11, 2013 1:47 p.m. CDT • Updated: Thursday, July 11, 2013 3:30 p.m. CDT
Caption
(By Becky Neems - bneems@shawmedia.com)
Adriana Meadath, executive pastry chef and CEO of Flur in Riverside, said she is, "looking to revolutionize the gluten free market."

RIVERSIDE – Housed in the center of downtown Riverside, Flúr will be an option in the community for gluten-free baked goods. 

Flúr bakery opened July 8 at 1 Riverside Road with a ribbon cutting ceremony. The bakery will serve gluten-free biscotti, cookies, macaroons and breakfast muffins in the store and online. 

Adriana Meadath, executive pastry chef and CEO of the bakery, said she is, “looking to revolutionize the gluten free market.” 

Meadath said she used to work for industry hotels and restaurants in Chicago and found there was a lack of gluten-free products available to customers. Keeping foods gluten free can be difficult, Meadath said, because it is hard for them to be made without being contaminated. 

Meadath said she started her business about a year ago when she was diagnosed gluten intolerant. She ran into a past colleague, Roger Cummings, who said he developed a few gluten-free products at a farmer’s market with his niece Michelle Svetlic-Nelson, but couldn’t keep up with the demand. Meadath said all three joined in the venture of Flúr and are now partners of the business. 

Jumping into business was not a quick decision though. Meadath said they researched their recipes for a year and a half to figure out how to create their own gluten-free flour mix. 

“We tried gluten-free flour. It did not meet up to our standards,” Meadath said. “It’s flavorless, dense, crumbly, lacks aesthetics and it shouldn’t be that way.”

After many tests, they came up with their own blend of brown rice flour mix, sorghum mix and blend mix, including ingredients such as almond, pistachio and tapioca flour. 

Meadath said she used her training in french cuisine to make their unique products.

“People rave about it; everyone tells us ‘I can’t believe it’s gluten free,’” she said.

Meadath said customers can’t taste the difference between their products and the non-gluten-free counterparts. 

In the store, Meadath said people will be able to buy their baked goods, as well as flour mixes. She said they hope to eventually sell their products wholesale to hotels, restaurants and even concert venues.

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