Anna experienced first-hand the debilitating discomfort and fatigue associated with Celiac Disease, and the difficulty in finding a tasty and nutritious gluten-free bread. With the double whammy of having diabetes, and being a lover of all things food, her personal goal was to develop gluten-free bread with both the taste and nutrition of a whole wheat bread. Interested in the concept of food as medicine, Anna attended and graduated from the Natural Gourmet Cookery School Institute for Food and Health—the premier institute for learning about food as medicine—in New York City. She believed there should be a way to make healthful food taste great. And she was right. Chef Anna’s first baking mix was introduced in 2004. As her business began to grow, she found that many people with Celiac Disease also had other food allergies they needed to manage.