IOWA CITY, IA, January 04, 2014 /24-7PressRelease/ -- Anna Sobaski, Founder and President of gluten and allergen-free baking mix brand, from Anna, will be the featured speaker for the Gluten Intolerance Group of North Texas, on Saturday, January 4, in Richland Hills, TX. Sobaski will share fundamentals of gluten and allergen free baking, several of her favorite recipes, and will discuss techniques to render a sourdough-like gluten free bread.
According to their website, The Gluten Intolerance Group supports persons with gluten intolerances, celiac disease, dermatitis herpetiformis, and other gluten sensitivities, through consumer and industry services and programs that positively promote healthy lives.
"We are proud to support the Gluten Intolerance Group, nationally and locally," said Anna Sobaski, Creator of the brand from Anna . "The leaders and volunteers do an outstanding job of helping those recently diagnosed with celiac or gluten intolerance to manage their diet. I joined a support group when I was diagnosed with celiac, and it was very helpful to me, so I am happy to give back in any way that I can."
Sobaski, continued, "Our mission has always been to make the best tasting and most nutritious gluten and allergen free products that everyone can enjoy together. Our flour blends from Anna make it very easy for anyone to prepare food that is safe, healthy and delicious."
Based in Iowa City, IA, from Anna ships product throughout the U.S. and globally. Launched in 2004 with her original gluten, soy, rice and nut-free free flour blend, the company has grown to offer a line of 12 gluten and allergen-free flour blends, including sandwich breads, quick breads, pie and pizza crusts, muffins, pancakes, and a brownie. Gluten free baking mixes from Anna address the top eight food allergies including dairy, eggs, peanuts, tree nuts, wheat, soy, rice, fish and shellfish. All flour blends are produced in a gluten, soy, rice and nut-free facility that is also USDA and Kosher certified.
Anna's business was launched out of a strong personal desire to replicate the traditional texture, taste and nutrition in all of her gluten and allergen-free blends. "As both a celiac and type 1 Diabetic, I was living with the challenges and limitations of both conditions. There just were not gluten-free options on the market at that time and giving up bread was a lot to ask someone!"
Sobaski completed the Chefs Training Program in New York City at The Natural Gourmet Cookery School Institute for Food and Health, which equipped her with the know-how and training to develop more complex, highly nutritious and tasty products. Anna and her brand, from Anna , proudly support the leading national celiac disease authorities, including the Celiac Disease Foundation, the University of Chicago Celiac Disease Center, the University of Maryland Center for Celiac Research, and dietitians throughout the country.
About Anna's Allergen Free
Anna's Allergen Free (dba from Anna ), an Iowa City, Iowa headquartered business, provides gluten and allergen-free baking mixes to consumers around the world through the company website and thousands of national and international retail partners. Gluten free baking mixes from Anna are known for being free from common allergens and having superior taste and nutritional content. Additional information about gluten and allergen free mixes from Anna can be found by visiting http://www.fromanna.com and on Facebook at http://facebook.com/breadsfromanna. From Anna blends can be purchased directly on http://www.fromanna.com.
About Anna Sobaski
Chef Anna Sobaski is the Founder and President of Anna's Allergen Free, a leading gluten and allergen-free baking mix company. She is an expert in the area of gluten and allergen-free living and a graduate of the premier institute for learning about food as medicine; the Natural Gourmet Cookery School Institute for Food and Health in New York City. Anna demonstrates her passion for helping people enjoy a gluten and allergen-free lifestyle by continuing to develop mixes and recipes and traveling the country teaching gluten and allergen-free cooking classes and workshops. She has been featured in many of the industry's premier magazines and is a sought-after speaker at conferences, support groups, and health food stores. For more information, visit http://www.fromanna.com.
About EDC, Inc.
The Entrepreneurial Development Center (EDC, Inc.) was incorporated in 2003 as a community-sponsored, non-profit business accelerator. The company provides economic growth through the development and expansion of entrepreneurial enterprises and has successfully assisted nearly 600 Iowa-headquartered businesses. Its focus is on creating local wealth for area re-investment by growing and cultivating regional, national, and international businesses. For more information please visit http://www.edcinc.org.
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