“The first time I tasted Paul Mehl’s gluten-free products I knew this was something special. I was fascinated by his dedication to finding the very best ingredients from around the world, working to find exactly the right combinations to make fantastic gluten-free food. His research and results have been life changing. Mehl’s gluten free food is so amazing that even a non-Celiac gourmet would find them fantastic.
I can’t tell you what a treat it is to have foods I could eat that tasted like foods I remembered from before I was forced by Celiac disease to become completely gluten-free in 1997. Now this little local gluten-free bakery has become “Mehl’s Flour Company” and has expanded to allow people all over the world to enjoy the fruits of his labor. This is such great news for those of us with a gluten-free lifestyle; Mehl’s gluten-free Flour transforms ever recipe into a taste and texture that rivals even your mom’s!”
Fargo, North Dakota
Celiac diagnosis in 1997