Loveland resident Christi Skow wanted to have some options when it came to eating bread.
The problem was she had celiac disease, an autoimmune disease that causes damage to her small intestine when she eats gluten, a protein found in wheat, barley, rye and some oats.
When it came to breads, sauces and other items, she was limited to gluten-free products, which in 2007 were not as readily available as they are today — more and more restaurants, bakeries and grocery stores are meeting the dietetic requirement to reach out to those customers who cannot eat gluten.
Christi’s husband, Josh, whose background is in the baking and milling industry, talked with his friend Ed Miknevicius, master baker, about the lack of good tasting and healthy gluten-free breads.
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