Brazilian Flavours has launched gluten and wheat-free pizza base mix in partnership with pizzeria Salvo's, of Headingley, in Leeds.

Earlier this year, Isabel Gordon, director and creative chef of the Bradford firm, forged the link with Gip Dammone, co-owner of Salvo's, as more of his diners expressed a demand for the foods.

Mrs Gordon said: "The Brazilian flours I work with are naturally gluten- and wheat-free, so by using a combination of these special allergy flours, Gip and I were able to develop a mix which creates thin-crust Neapolitan-style pizzas with a lovely chewy texture for the base."

Mr Dammone said: "It is important to us that all our dishes look, and, above all, taste, authentically Italian. However, we were finding that some of our customers were not able to have our pizzas because of gluten and wheat allergies. In order to meet this demand, we used Isabel's Brazilian ingredients to make a mixture that our pizzaiolos could transform into mouth-watering pizza bases."

Mrs Gordon moved from Brazil to London in 1990 and six years later she and her Yorkshireman husband, Ian, moved to Tong, in Bradford, and began to develop her Latin American recipes commercially.

She also took a chef's training course at the Thomas Danby College in Leeds, joined the Regional Food Group for Yorkshire and Humber, custodians of the Deliciouslyorkshire brand, and was put in touch with Business Link West Yorkshire.

She initially produced savoury cheesebreads in a frozen, ready-to-bake form but after 18 months she developed her current range of products. She officially launched at the end of 2007 with the speciality cheesebreads, Pão de Queijo Mix, which she continues to produce. She also sells cashew fruit jam, guava jam and banana and açai jam.