IOWA CITY, IA, January 16, 2014 /24-7PressRelease/ -- Creator and manufacturer of gluten and allergen-free baking flour blends, from Anna, announced its participation in Food Fete in San Francisco, CA on Monday, January 20. Food Fete is a food industry media event for nearly 100 writers, bloggers and producers from national media outlets. From Anna will be one of only 20 companies exhibiting at the West Coast event. ---
"We are excited to participate in Food Fete and share some items made from our flour blends," said Anna Sobaski, Creator of the brand from Anna . "Our mission has always been to make the best tasting and most nutritious gluten and allergen free breads and other baked items 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."
At Food Fete, Anna will be sampling several items made with her flour blends: gluten-free Classic Herb Bread, Corn & Dairy Free Bread, gluten-free Pumpkin Bread and gluten-free Banana Bread. Flour blends from Anna are not simply free from allergens, they are full of nutrition and made from natural bean and chia flours, which are good sources of lean protein, fiber, Omega 3's, antioxidants and vitamins. Additionally, Anna carefully selects herbs and spices for their taste and health benefits.
Flour blends from Anna are shipped throughout the U.S. and globally. Launched in 2004 with her original gluten, soy, rice and nut-free free bread mix, the company has grown to offer a line of 12 gluten-free and allergen-free flour blends. The line currently includes: gluten-free sandwich breads, yeast-free sandwich bread, gluten-free banana bread, gluten-free pumpkin bread, gluten-free pie crust, gluten-free pizza crust, gluten-free muffins, gluten-free pancakes, and gluten-free brownie blends. Flour blends 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, Inc.
Anna's Allergen Free, Inc. (DBA from Anna), an Iowa City, Iowa headquartered business, provides gluten-free and allergen-free baking mixes to consumers around the world through the company website and thousands of national and international retail partners. Blends 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. Flour blends from Anna 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-free and allergen-free baking mix company. She is an expert in the area of gluten-free 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-free and allergen-free lifestyle by continuing to develop mixes and recipes and traveling the country teaching gluten-free 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.
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