Take a look behind the scenes at Whole Foods Market’s Gluten Free Bakehouse. In 1996, Lee Tobin was diagnosed with celiac disease, and, as a baker in our Chapel Hill, North Carolina, store, this presented a real challenge. But Lee took it on! He began experimenting with gluten free baking on his own time, developing recipes that rivaled conventional goods in flavor and texture. Over the years, Lee’s gluten free breads and baked goods flew off the shelves faster and faster. By October 2004, he was proud to fire up the gluten free ovens in the new, completely separate, dedicated facility: the Whole Foods Market Gluten Free Bakehouse.