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Specialties
The owner/baker has Celiac Disease and promises all her customers they’ll always be safe with her baked goods!
All of our baked goods are prepared with all gluten-free ingredients. We do not use Xanthium, hydrolyzed oils, modified starches or caramel coloring and that kicks our bakery up from Gluten-Free to GlutenZero. We have a very high quality control and a dedicated GlutenZero kitchen.
History
Established in 2008.
OUR STORY
While earning my BSBA 2005, my daughter Vanessa and I, had both been sick with a lot with shooting pains in our bones, migraines, strange heart beat, along with a yearly bout with Bronchial Pneumonia. We never recieved good results from the doctors and we could’ve just kept going on with life not realizing we were ignoring a serious illness, Celiac Disease. See entire story at www.glutenzerobakery.com About Us.
Meet the Business Owner
Clarissa –Cris P.
Business Owner
We’ve changed our name from Gluten-Free to GlutenZero because the FDA states that 20 ppm is safe for us. It is not safe! That is why we make everything on site from scratch! We know how imortant a GlutenZero Bakery is to our very important customers! Also, there were too many regulations and no buildings available in Los Angeles, California, to open and that is we moved to Las Vegas, Nevada. I Clarissa, will not give up on this specialized bakery! I will make it happen or die trying! Why? Because a GlutenZero Bakery like this, will be a blessing for all our customers and our team by helping them with their college classes.
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