Anna Sobaski, creator of Breads From Anna®, travels all over the country helping people enjoy a gluten-free lifestyle by teaching gluten-free cooking classes and workshops. She speaks at conferences, support groups and a number of health food stores frequently. As the creator and president of Breads From Anna®, she developed a line of nutritious and delicious gluten-free mixes in 2004 that are tailored to address a number of different food allergies. The mixes are now sold in thousands of stores all over the world. She has an undergraduate degree from the University of Iowa, a Master of Fine Arts Degree from the Maryland Institute College of Art and completed the Chefs Training Program at The Natural Gourmet Institute.
In her own words, here is why Anna does what she does.
For many years I suffered from, among other feelings of discomfort, a stifling feeling of fatigue. It was not until a rash appeared on my elbows, however, that a dermatologist told me no more gluten. My doctor also told me I would not be able to do the diet, that, in all his years of practice, the only patient he had ever seen stick to the diet was an 83 year old woman from England. I guessed the implication was older people from England do not care about food. That statement did not sit well with me. Having been diagnosed, at that point, for 26 years with type-one diabetes, my first thought was "don't tell me I cannot do this diet". Even though I started out accepting the challenge, I soon came to realize I was facing a very big loss. What became clear fairly quickly was that food, eating out and feeding family and friends was more central to my life than I had realized. After trying to make the best of it, which included giving up eating all gluten-free bread, not eating out much and not being invited to eat with family and friends as often as I previously had, I decided my life required an all out change. I went to cooking school, a special school that held a key philosophy for me, which was, that food and health are connected and that a special diet does not mean deprivation. This put me on the path to my current life, which is feeding others by creating delicious, healthy gluten-free breads as well as recipes that are easy to prepare which offer healthy alternatives to gluten.