By Richard Thompson
Lynsay Barnes of Edison Grainery says that the company’s interest in gluten-free products came out of necessity. Her mother, Amy, was diagnosed with celiac disease three years ago and after her father saw the high prices on specialty gluten-free products, he decided to started creating gluten-free pastas that the whole family could enjoy and afford.
“We were already supported the organic movement, but we needed to find foods that could be eaten by everyone,” says Barnes. In 2013, Edison Grainery won the Food and Beverage Innovation (FABI) Award for its Organic Quinoa Pasta that provided a product that satisfied dietary needs and keeping pace with culinary trends while maintaining quality and taste.
Edison Grainery carries lines of Organic Quinoa Pasta Spaghetti, Fusilli, Penne and Elbows that are all certified gluten-free, free of the Big-8 in known allergens and imported from Bolivia. Each product is a great source of protein and contains no corn, so the noodles hold up well in water and even gives consumers a little lee-way when it comes to preparation. Paired nicely with any pomodoro, red sauce or white sauce, any traditional dish – or non-traditional dish – can be prepared without sacrificing taste. “What’s really great is that people can’t tell them from traditional pastas,” says Barnes.
John De Puma, whose wife was diagnosed with celiac’s disease 12 years ago, saw a lack of flavorful gluten-free pastas and used his background as a chef to create his own. “There were a limited amount of pastas that were up to par compared to traditional pastas, so I decided to solve that issue,” says De Puma. His company, De Puma’s, is celebrating its eighth anniversary this year.
De Puma’s Three Cheese Tortellini is classically made with ricotta, Parmesan and Romano cheese and cooks just like traditional ravioli, needing only a scoop of water in a slow boil. De Puma’s raviolis come in choices such as Wild Mushroom, Lobster and De Puma’s personal favorite, Spinach and Ricotta.
“We’re a smaller company, so we can make different options that main lines don’t try, like our Sun Dried Tomato and Goat Cheese Raviolis,” says De Puma.