Cappellos Gluten Free Pastas

Cappellos Gluten Free is a Colorado-based gourmet food company specializing in high-end gluten free, grain free products. Founded in 2011 by friends Stacey Marcellus and Benjamin Frohlichstein, the inspiration for Cappello’s was born out of Stacey and Ben’s desire to create a totally unique food company, to be the best at what they do, and to legitimize their penchant for asking strangers to taste their pasta. Cappello’s mission is simple: provide fresh, uniquely delicious options for gourmet food-lovers, healthy eaters and people with dietary restrictions.

Cooking Instructions for Cappellos Gluten Free Products:

Perfect Fettuccine: Separate fettuccine strands and add to 3 – 4 quarts of salted, boiling water (a roaring boil). Fresh or frozen, it cooks in a timed 45 seconds. The cook time starts when the pasta hits the water, no need to wait for it to re-boil. Rinse briefly with cool water and top with your favorite sauce and serve immediately and enjoy.

Perfect Gnocchi: Add gnocchi to 3 – 4 quarts of boiling water and stir gently to avoid sticking. Continue to stir every 30 seconds for approximately 3 – 5 minutes. When the gnocchi’s start to float, they’re done. If desired, add cooked gnocchi to a pan and sauté lightly in sauce, butter or oil. Serve immediately and enjoy.

Perfect Lasagna: No precooking necessary. Just layer, bake and revel in the glory of fresh, gourmet lasagna. Also outstanding for manicotti, enchiladas, ravioli and other stuffed yummy things!

Perfect Cookies: Thaw cookie dough in fridge or on countertop until it’s soft enough to slice. Preheat oven to 375º. Remove packaging and slice into 1/2″ discs. On a parchment lined baking sheet place cookies 1/2″ apart. Bake for 10 minutes, let cool and enjoy. One package makes 20 cookies.


Cappellos Gluten Free Pastas Products include:

Paleo Friendly: Chocolate Chip Cookie Dough

Certified Paleo: Fettucine, Gnocchi, Lasagna Sheets, Pizza Crust


Stacey Marcellus co-founded Cappello's with Ben Frohlichstein soon after discovering she was gluten-intolerant herself.

The pair reconnected after Marcellus moved to Colorado after a stint in Argentina that fueled her foodie fire. She found a kindred entrepreneurial spirit in Frohlichstein.

"He wanted to start a brand and specifically a pasta brand," she says. "We decided [gluten-free] was a smart industry to get into."

They took their pasta recipes one step further by going completely grain-free. "Our products don't have any corn or rice or quinoa in them, and that really differentiates us," says Marcellus. While corn and rice don't contain gluten, they are "high on the glycemic index," she explains. "It really messes with your blood sugar."

 

To this end, the company uses almond flour as the primary ingredient in its gnocchi, fettucine, and lasagna sheets, as well as its chocolate-chip cookie dough. It perfected its unique recipes at its commercial kitchen in Arvada.

The key innovation -- and the company's trade secret -- was the tweaking of pasta recipes to go grain-free. "Because we use unique ingredients, we had to get over some pitfalls," says Marcellus. "The way we use things is a little bit different."

Beyond the gluten-intolerant market, Cappello's has ridden a pair of trends to a broader market. "One ot the markets we're capturing is the Paleolithic diet market," says Frohlichstein. "People are returning to their hunter-gatherer roots when there weren't any farmed grains. That's really popular with the CrossFit community."

They hit it off with some top names in the Paleo world right off the bat, including Juli Bauer of PaleOMG. "Three years ago, a lot of the megastars in this group were really accessible," says Frohlichstein.

 

The Denver-based Bauer had about 15,000 Facebook fans in 2011. That number has since mushroomed to 300,000. "Now she's national and selling cookbooks," says Frohlichstein.

In the same vein, Cappello's cookie dough is co-branded with Primal Palate, a popular Paleo publisher. "They have a huge following on their blog and the Internet," says Frohlichstein.

Likewise, Cappello's has leveraged both social media (with more than 27,000 Facebook likes and 18,000 Instagram followers) in its marketing, as well as paid advertising in CrossFit and Paleo magazines.

The social-media presence helped the company launch with a solid mail-order business and a food-services operation, but it's since seen retail overtake other channels. Frohlichstein says Cappello's is available in about 250 stores in 20 states, and he expects to hit 30 states by the end of 2014.

Sales "have more or less -- well, more, actually -- doubled every year," says Frohlichstein. The company will crack $1 million for the first time in 2014.

Challenges: Educating the market, says Marcellus. "Our stuff is expensive, and there's a lot of apprehension to try it," she explains. "That is a challenge for us, but we're seeing a shift in the market where consumers are starting to understand that there is a higher price associated with healthy ingredients."

 

She points to 1977 as the onset of the obesity epidemic in the U.S. -- when the low-fat craze led to the food industry replacing fats with sugars.

"We're really excited to change the market," adds Marcellus, "and introduce thacessed foods that are good for you."

Opportunities: Bigger markets. The brand has not yet hit retail in its four top mail-order states: California, New York, Texas, and Florida. "There are so many more people to touch," says Marcellus.

Other opportunities include new products -- expect single-serve and seed-based cookie dough and sweet potato gnocchi in the near future -- and more sales to restaurants and other food services.

Needs: Capital. Scaling a pasta company is "really expensive, especially when you're trying to grow a brand as well," says Frohlichstein. "Figuring out how to balance that can be really difficult."

When Stacey is not making pasta, she can be found engaging in non-pasta activities like painting, snowboarding, fermenting food and ukulele-ing. Benjamin maintains a respectable ability to listen to music, stand on his head and take Instagram pictures (not always at the same time).

ARE YOUR PRODUCTS FRESH?

Answer: We make our products fresh and then freeze them to ship.

ARE YOUR PRODUCTS GLUTEN FREE?

Answer: All of our products are gluten free and made in a dedicated gluten free facility.

ARE YOUR PRODUCTS GRAIN FREE?

Answer: Yes, we use almond flour as our base ingredient and no grains are used.

WHERE CAN I BUY YOUR PRODUCTS?

Answer: You can order Cappello’s products right here on our website. Find a location near you that carries our product on the Where to Buy page.

HOW LONG DO YOUR PRODUCTS TAKE TO COOK?

Answer: All products can be cooked directly from Freezer. Our fettuccine cooks al dente in JUST 60 seconds. The gnocchi will float to the top of your rolling boil when done. For lasagna sheets, simply thaw and bake with your creation.

WHERE DO YOU SHIP?

Answer: The lower 48 and Hawaii.

ARE YOUR PRODUCTS VEGAN?

Answer: Our cookie dough is vegan, YAY!

SHIPPING INFORMATION.

Answer: All packages are shipped overnight through FedEx. We only ship packages Monday-Thursday. Any orders received through our website after 2PM MST Thursday-Sunday will be shipped overnight on Monday. Cutoff time for next day delivery is 2PM MST. *Overnight shipping may be effected due to inclement weather. Please consider the weather in your area.* **Please note that we only ship within the United States.**

CAN I FREEZE THE PRODUCT?

Answer: Yes. We recommend that you keep all our products in the freezer.

HOW LONG WILL THE PRODUCTS LAST IN THE REFRIGERATOR?

Answer: We recommend consuming all products within 10 days of receiving them. Product should be placed in freezer to avoid spoilage.

HOW DO YOU SHIP YOUR PRODUCTS?

Answer: All Cappello’s products will arrive in a custom eco-cooler, with ice packs.

HOW MANY SERVINGS ARE SUGGESTED PER PACKAGE OF FETTUCCINE?

Answer: There are two generous servings per package.

HOW MANY SERVINGS ARE SUGGESTED PER PACKAGE OF GNOCCHI?

Answer: There are two large servings per package.

WHAT DO THE ACTUAL PRODUCTS COME IN?

Answer: All products come in this reusable 16oz container.

WHAT ARE THE COOKING INSTRUCTIONS?

Answer: For perfect fettuccine results: Separate fettuccine strands and add to 3 - 4 quarts of salted, boiling water (a roaring boil). Fresh or frozen, it cooks in a timed 60 seconds. The cook time starts when the pasta hits the water, no need to wait for it to re-boil. RInse briefly with cool water and top with your favorite sauce and serve immediately and enjoy. For perfect gnocchi results: Add gnocchi to 3 - 4 quarts of boiling water and stir gently to avoid sticking. Continue to stir every 30 seconds for approximately 3 - 5 minutes. When the gnocchi's start to float, they're done. If desired, add cooked gnocchi to a pan and sauté lightly in sauce, butter or oil. Serve immediately and enjoy. For perfect lasagna results: No precooking necessary. Just layer, bake and revel in the glory of fresh, gourmet lasagna. Also outstanding for manicotti, enchiladas, ravioli and other stuffed yummy things! For perfect cookie results: Thaw cookie dough in fridge or on countertop until it's soft enough to slice. Preheat oven to 375º. Remove packaging and slice into 1/2" discs. On a parchment lined baking sheet place cookies 1/2" apart. Bake for 10 minutes, let cool and enjoy.

Contact Cappellos

[contact-form to='talk@cappellos.com' subject='Email from the paleofoundation.com contact page'][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]

P.O. Box 11757
Denver, CO 80211

+1 844-353-2863

DO YOU WHOLESALE?

We do! Email danielle@cappellosglutenfree.com for details.

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About Us : 

Established in 2010, The Paleo Foundation was first organized for the purpose of helping Paleo Diet Adherents easily identify products that met the basic tenets of the diet.  Since then, thousands of products have been certified through the Certified Paleo, Paleo Approved, Paleo Vegan, and Paleo Friendly Certification Programs.


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The Paleo Foundation develops Certification Standards from a mixture of input from various experts in the Paleo Movement, community input, and from logically and critically assessing arguments for the inclusion or exclusion of specific foods. After all, the Paleo Diet is a theoretical template, and therefore logic must be taken into account when making determinations for an entire community. 


Paleo Approved, Certified Paleo, Paleo Friendly, and PaleoVegan Certification Programs:

Each Paleo Certification Program has a different set of standards. For the absolute strictest standards, Paleo Approved certifies farms, ranches, and single-ingredient products. Certified Paleo, the most popular of the Paleo Certification programs certifies products that contain Paleo Diet ingredients, but have some 21st century processing methods allowing for shelf stability. The Paleo Friendly Program allows for products that are generally regarded as gray-area products such as kombucha, dark chocolate, and even grass-fed dairy.

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