Everyone has a story and this is ours. We’ve changed our name from Parry’s Gluten-Free to GlutenZero Bakery because the FDA states that 20 ppm is safe for us. It is not safe! That is why we make everything on site from scratch!

We know how imortant a Gluten-Zero Bakery is to our very important customers! Also, there were too many regulations and no buildings available in Los Angeles, California area to open and that is why we moved to Las Vegas, Nevada.

“One of my greatest joys is to see people get healthier, to help them exceed their expectations and actualize their goals. All while realizing that a GlutenZero life is possible”.

 I said, I will not give up on this specialized bakery! I will make it happen or die trying! Why? Because a Gluten-Zero Bakery like this, will be a blessing for everyone on our team, by giving everyone a two year college degree from sales at the bakery. It will help people all over the world.

“The nurse patted me on the back and said (sarcasticly) “Oh your daughter is fine,” and walked out of the exam room. We never went back!”.

There is a lot of information on the web about Celiac Disease and help us to change our lives around and feel better. We learned that many Gluten-Free foods taste terrible, and felt that we needed to learn how to cook all over again. I had always been a very good cook and baker, however now I had to use gluten-free flours. It was rough, but we made such good food that everyone who tasted our treats said, “You have to sell it to health food stores.”

“A word to the wise, if you feel gluten is making you sick, and the doctors say you do not have Celiac Disease, do what you need to do to feel better, stop consuming gluten.
Only you will know for sure!”

While doing demo’s of our Gluten-Free Bread, customers were asking that in addition to my bread being gluten-free, they also wanted our bread to be, egg free, milk free, and a sugar free Gluten-Free Bread. I only said, I do not make that kind of bread. I heard it enough times that I changed my attitude, and started testing different ingredients to make our bread gluten-free, egg free, sugar free and milk/casein free. After many disasters, we were successful and it taste awesome! I now have a bread that is safe for Celiac’s, Diabetic’s, Autistics, and egg allergies/Vegans. I applied and earned a Trademark for our bread called SafeBread along with a United States Patent pending. I could not have done any of this without earning my degrees with University of Phoenix.