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Future Gluten-Free Pizza Could Be Baked in a Bag

Here’s the problem with ordering anything gluten-free at a restaurant: If it’s not prepared on a separate surface, using separate equipment, the dish may have been contaminated with gluten. That lack of assurance is a major bummer for the roughly 3 million Americans with celiac disease and other gluten-avoidance conditions, particularly since these items are often priced at a premium. Exhibit one: pizza.

Here’s how Stephen Hughes, chief executive of Boulder Brands, the maker of popular gluten-free labels such as Udi’s and Glutino, explained the state of gluten-free pizza during an earnings call on Thursday: