Famed chef Thomas Keller of the French Laundry and other celebrated culinary establishments has introduced his first product in conjunction with Williams-Sonoma. C4C is Keller’s new gluten-free flour blend that can be substituted cup-for-cup for regular flour for those who choose a gluten-free diet and don’t want to sacrifice quality.

The story started about a year ago when customers at the French Laundry in Yountville began requesting some of Keller’s specialties – sans the gluten. Before they new it, Keller and Lena Swak, the restaurant’s culinary researcher, developed the new gluten-free flour mix – a blend of flours from brown and white rice, tapioca, and potatoes, as well as potato starch, cornstarch, and milk powder.

Gluten-free gourmands can currently purchase the special blend at Williams-Sonoma stores, online at williams-sonoma.com, and at Keller’s famed Bouchon Bakeries starting late September.

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