When Joyce Shrock of Harrisville and four of her grown children were diagnosed with celiac disease in 2000: “We tried our first store-bought slice of gluten-free bread, and it was our last,” she said.
Shrock thought her family could come up with a better-tasting gluten-free product, so they started experimenting with different types of non-wheat flours and starches.
In 2007, they founded Grandpa’s Kitchen, producing gluten-free, lactose-free baking mixes so that people can make their own bread, rolls, pancakes, or pizza crust “off the wheaten path,” so to speak. The company is also a distributor for a gluten-free, lactose-free creamy soup base.
“Our products are now in all the major supermarkets from Cache Valley to St. George, except for Smith’s,” Shrock said.
“Gluten-free” is a term that’s become almost as popular as “low carb” was in the early 2000s. But for people who suffer from celiac disease or gluten intolerance, “gluten-free” isn’t a trendy diet. It’s critical to their health and well-being.
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