In 2005, two friends set out to help a friend with celiac disease by developing a better gluten-free product. Using ancient grains like sorghum, amaranth, and teff, they created a flour blend that became the foundation for Gluten Free Kneads. By 2008, the company sold its first gluten-free pizza crust into a restaurant.
CRAFTING EXCELLENCE FOR EVERY KITCHEN.
Surpassing expectations with high-quality, gluten-free solutions that inspire confidence in our restaurant partners and delight every guest.
OUR JOURNEY
Smart Flour Foods began in Austin, Texas, with a simple mission: to create gluten-free food that tasted great and was made with real, naturally gluten-free ingredients.
A year later, Austin tech CEO Charlie Pace discovered his own gluten intolerance and tried one of the crusts at a local restaurant.
It was love at first slice.
Seeing the opportunity to bring great-tasting ancient grain products to more people, Charlie purchased Gluten Free Kneads in 2011 and rebranded it as Smart Flour Foods. Since then, Smart Flour has helped reshape the gluten-free category by creating products that deliver on taste, texture, and performance.
Today
Today, we continue to take food seriously: developing culinary-driven gluten-free products that restaurants can trust and guests genuinely enjoy.
YOUR TRUSTED CULINARY PARTNER
At Smart Flour, our journey has always been rooted in a commitment to surpass the expectations of our restaurant partners and the guests they serve. From day one, we've focused on delivering products that not only meet the highest standards of quality and consistency, but also inspire confidence in every kitchen they enter.
We understand that our partners rely on us to help create memorable dining experiences, which is why we continuously innovate and refine our offerings to align with evolving tastes and operational needs. By combining thoughtful craftsmanship with dependable performance, we aim to be more than a supplier; we strive to be a trusted partner in helping you delight your customers, every single time.
HERE ARE WHAT SOME OF OUR CURRENT CUSTOMERS ARE SAYING
Ben Haggerty, with Thundercloud Subs (located in our home city of Austin, TX) knows what is required (and desired!) from his gluten-free guests:
“Our gluten-free bread had been made by a local bakery for over a decade, and we hadn't changed the recipe during that time. By moving to Smart Flour, we were able to bring our gluten-free offering back up to the cutting edge.
The impact on our business has been clear: Gluten-free sales increased by more than 40% in the first year and the shelf life of Smart Flour products allows us to stock more than enough supply without worrying about running out. And, reliability has made managing inventory much easier in our kitchen.
Guest reaction has been fantastic. Many customers have specifically mentioned the buns in online reviews. Early in the transition, several guests even came back to the counter to double-check that they hadn't been served a regular bun because the gluten-free bun tasted so good.”
Suzanne Duhig, EVP at Extreme Pizza, has trusted Smart Flour for more than 6 years, citing the brand's strong product quality, operational ease, and consistent support.
“Smart Flour has been a great addition to our menu because the quality truly stands out. The consistency and overall taste are far superior to what we used before. Guests often can't believe the crust is gluten-free and vegan; they just know it tastes great.
We've seen sales increase since bringing it in, especially in markets where there's strong demand for gluten-free and vegan options. One of our Idaho locations has really leaned into that audience, and the results have been impressive.
It's also opened doors for catering and group orders. When offices place large pizza orders, there are almost always gluten-free pizzas included now. If we didn't offer that option, we could easily lose those orders.
I'd absolutely recommend Smart Flour to other operators. It's not what people expect from gluten-free; it's better. It allows you to serve guests who might not otherwise dine with you, and it helps you stay competitive in today's market.”
