It all started about 125 years ago. My Great-Great Grandfather was a baker in a small town in Europe. Back then all products were natural and without the additives and preservatives that we see in many products today. Baking was an art and science and items were created to feed one’s family and friends. Soon it became a way to bring joy to other people and make a living. Back then nobody thought about issues with gluten or at least it was an outlier. As time passed more and more people became aware that gluten was causing issues.

 

The term "gluten" was first used in the 16th century to describe the sticky, elastic substance that remains after washing wheat flour. In 1728, Italian scientist Jacopo Bartolomeo Beccari is credited with isolating and chemically characterizing gluten. However, it was not until the 19th century that gluten's role in celiac disease was discovered.

 

I grew up in a family bakery and started my journey from a very early age (7 years old). I scrubbed floors, scraped pans, fried donuts, put on a new apron and sold them in the bakery. In the 1970’s, my father, a very accomplished fourth generation baker experimented with ways to help people with allergies enjoy his products. He created a line of products that were gluten-free and preservative free for children with Feingold’s syndrome. One of the common characteristics is severe gastrointestinal issues. Children were able to enjoy flourless sweets.

 

I spent many years in the business then moved to the food industry. A lucky break brought me to the technology industry where I stayed for many years, but always baked for my therapy. Fast forward to 2015, my eldest son, while in his junior year in college, developed Krohns disease. We initially though it was IBS. A gluten-free diet was recommended to him. He had a very hard time finding baked goods that actually had flavor. The cardboard flavor and consistency made him very unhappy. He was so upset as bread is a staple and love for him. I decided it was time to take my lifetime of experience in baking and of course, my dad’s influence and develop products for him.

 

The change in his system was amazing. I decided that I would join him in the gluten-free lifestyle and continue to develop products. I’ve been gluten-free for ten plus years and never felt better.

 

After iteration and iteration I finally produced a product that he was happy with. Of course, the perfectionist in me wasn’t. I spent a number of years studying gluten-free flours and their taste properties. Once I understood them, I was able to start creating products that you could not tell were gluten-free. I dared people to taste and tell the difference between the gluten-free product and those that had gluten. Most people would say “these aren’t the best gluten-free English muffins, bagels, breads and sweets. I’ve ever had. They are simply the best English muffins, bagels, breads and sweets I’ve ever had”.

 

So I’ve decided at this later part of my life to pursue my passion and the passion of my family’s generations of bakers and create products that bring people joy. Gluten-free products for those who haven’t been able to enjoy such foods. And those who can but love the difference. Thus Ken’s Creations was born. I bet you can’t taste the difference. Gluten-free the way it should be!