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Bakery On Main for Great Gluten-Free Granola
Bakery On Main Gluten-Free Granola came from a simple philosophy: food that's good for you should taste good too. It all started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened to his Celiac customers complain about the taste of many of the gluten free options available to them. He thought that no one should have to suffer because of a food allergy or other special dietary need, and made it his mission to create products that were good for them but taste like they aren't.
Late in 2003, after tasting a granola recipe one of the bakers was working on, Smulders said, "these gluten free people need granola!" He walked through the store and gathered ingredients and baked the first batch that day. It took almost 2 years to find gluten free sources of all the ingredients and find a place where they could make the product without risk of cross-contamination.
Three years and two bakeries later, their gluten free granola is made in a 26,000 square foot manufacturing facility with state of the art quality controls and in-house gluten testing on every batch. Located just a few miles down the road from the original bakery, the plant maintains the small bakery quality by continuing to bake in small batches.
Gluten Free Granola:
- Apple Raisin Walnut
- Nutty Maple Cranberry
- Extreme Fruit & Nut
- Cranberry Orange Cashew
Gluten Free Granola Snack Bars:
- Cranberry Maple Nut
- Extreme Trail Mix
- Peanut Butter Chocolate
Fiber Power Gluten Free Granola:
- Triple Berry
- Cinnamon Raisin
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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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