Otari Kobalia came to Canada in 1996 with his family, after immigrating from Georgia and leaving his birthplace of Sukhumi. He was a mathematician, yet life took him on a different route, and he started experimenting with different business ideas. After many adventures and trials, he decided to stick with what he liked best: immersing himself in the creative process.
Otari opened GluteNull in 2011, more than 10 years after working in the baking industry. His focus and passion shifted to gluten free production. He saw the importance for gluten free choices that are healthy, while still being delicious. He decided to open a gluten free facility and concentrate on quality products that will bring enjoyment and liberty to the constrains of a gluten free diet.
Glutenull features unique recipes, some based on Georgian recipes passed down through generations, such as Gozinaki and Churchkhela, with the same taste in a healthier form. Our breads are also unique in that they don’t use yeast — or the ingredients that help mimic the missing yeast and gluten.
As Kobalia explains, to create a yeast-free product, other manufacturers will add sugar, milk or eggs (or all three) into their gluten-free products to create the characteristics of gluten. Glutenull also doesn’t add refined sugar but uses coconut sugar or agave syrup.
Nutritious & Delicious
Many of his family and friends were looking for gluten free breads that could be trusted and enjoyed. He wanted to create a bread that was not lack luster in taste just because it is healthy. Being a vegetarian since his early 20’s, Otari has always been interested in nutrition and the natural living.
All of the products at the bakery are also vegan and refined sugar free (we only use low glycemic organic agave syrup). Thus with renewed energy and passion, the creative processes started flowing again and GluteNull is proud to bring you delicious, organic, gluten free products!
Message from the founder
As a vegetarian since 1980, I have learnt to source my energy from super foods and developed a palate for a wholesome diet. Thus, unknowingly I also became an inventor of a future project in my life that is now Glutenull Bakery. Although the emphasis of Glutenull is on gluten free and vegan production, it is so much more than that and at the same time, so much simpler. It is just ‘good food’ – natural, nourishing, ethical and delicious.