When La Cañada Flintridge resident Oliver Kolevski’s 11-year-old son, Max, was diagnosed with gluten and lactose intolerances a year ago, he had a hard time finding healthy foods for him to eat.
“I had to find a way to send my son to school, without bread, without macaroni, without all these things,” said Kolevski. “And I had to figure out how to keep him healthy and happy — and at the same time to enjoy his food — and that become pretty serious business.”
Kolevski said that he found some success with products like goat milk and corn pasta he found at markets like Sprouts and Trader Joe’s, but he wanted to give his son more nutrition and variety.
After attempts to make do with store-bought gluten-free flour mixes that tasted “like cardboard,” Kolevski says he looked to his childhood in Macedonia for inspiration. His memories led him to create a walnut-based flour substitute.