Christi Skow was diagnosed with celiac disease in 2007. Frustrated by a marketplace full of gluten-free bread with no taste or nutritional value, Christi partnered with her husband, Josh, and their friend and baker, Ed Miknevicius. They wanted to bake bread that was free from gluten and other allergens, but held the taste, texture, and feeling of “real” bread. The Canyon Bakehouse mission to make high-quality, great-tasting gluten-free bread had begun! The Canyon Bakehouse team bakes the old-fashioned way, using only 100% whole grains. They're passionate about making real gluten-free bread with wholesome, clean ingredients.