Brian’s Best gluten free was, and still is, a labor of love…
As a little boy, Brian suffered from excruciating leg pains, troubling skin rashes, not-so-funny flatulence and a curiously big belly for such a skinny kid. Just 3 weeks after his first day at Kindergarten, he was diagnosed with Celiac Disease.
Back then (1999), Celiac Disease was a relatively unknown condition and gluten was, in fact, a relatively unknown term. Faced with the challenge of finding kid-friendly gluten free food, I quickly realized that this journey was a lot more difficult than imagined – especially when it came to bread for my boy who practically lived on peanut butter and jelly sandwiches.
Having combed the supermarket aisles for what looked and felt like real bread I came home and announced it was lunch time!
The excited trepidation with which I served up that first gluten free PB & J quickly turned to panic and despair as I watched the corners of Brian’s mouth fall to a quivering frown as the crocodile tears began to flow. The gluten-free bread that seemed so promising had fallen into a million little pieces on the plate below and, along with it, fell my heart.
At that moment I vowed to find, develop or create, a good-tasting bread that my little boy could eat and enjoy.
- Doesn’t fall apart
- Has a soft and chewy crumb
- Tastes and feels like real bread
- Doesn’t have a funky aftertaste or gritty feel
- Can travel without turning to stone
- Doesn’t require toasting to taste good
- Everyone enjoys so sharing is fun…, not frustrating
- Is reasonably priced
… So, after dozens and dozens of abysmal failures, I finally developed a bread even our finicky 5-year old loved.
And, Brian’s Best was Born…..
– Tina, Brian’s Mom