MRM Talking With: Wild Flour Bakery Founder, CEO and Product Developer Kim Desch

More than 10 years ago, Kim Desch was a nurse practitioner focusing on autoimmune diseases and gluten-sensitivity when she was diagnosed with gluten intolerance and learned firsthand how difficult it was to find products and dine out. A pizza fanatic, she became obsessed with reinventing the perfect pizza crust sans gluten and that's how Wild Flour Bakery based in Longmont, CO was born. 

Visiongain calculates that the global gluten-free foods and beverages market will be worth $5.12 billion this year with the increase in the number of people diagnosed with gluten intolerance or celiac disease being the major driving force of the market. In parallel with this, the gluten-free food consumer base is rapidly expanding due to high demand for gluten-free products from non-gluten-sensitive buyers who perceive them as healthier and better-for-you. 

For Desch, it's not simply a numbers game. She wanted to provide chefs with a way to be creative and gluten free at the same time…