About Us

New Grains Gluten Free Bakery is a family owned business located in Provo, UT.  Over the Past 7 years we here at New Grains Gluten Free Bakery believe we have created a very intuitive list of products to serve your dietary needs.  We are a Gluten-Free (100% Dedicated) Fresh Bakery distributing to stores & individuals nationwide.  Changing peoples lives one ‘loaf’ at a time.

Although the bakery opened in January 2011, it really began years ago when founder Tim Lawson and five of his children were diagnosed with celiac disease. Tim and his children know first hand how difficult eating gluten-free can be and soon discovered that most gluten-free baked goods taste like cardboard and are extremely expensive. In an effort to bring “real” tasting pancakes, cookies, and sandwiches back to her husband and children, co-owner Nicole Lawson turned her kitchen into a laboratory, spending hours mixing new concoctions and trying out new experiments. Eventually, she struck gold and began creating gluten-free bread, pancakes, brownies, cookies, and other goodies her children and the especially picky Tim would eat. When she and Tim shared their newly discovered yummies with other celiac friends and family members, everyone only had one thing to say: People have GOT to try this.

After talking to people and doing loads of research, the Lawson family realized they actually COULD begin marketing their products and bringing affordable and delicious gluten-free baked goods to people with gluten intolerances everywhere. The primary source of research has been what our celiac kids have to say, what our friends tell us, and what our customers like and want.

The Lawson Family knows firsthand the seriousness of celiac disease and what a terrifying affect even traces of gluten can have on someone with any gluten intolerance. As such, New Grains Gluten Free Bakery works each day to bring more ease to your gluten-free diet.

We love hearing back from people and are happy to answer questions about our product, our company, and anything you might want to know about celiac disease, gluten intolerances, or eating gluten-free.

Feel free to comment, email or call us anytime. Also, please visit Our Story page to learn firsthand the life’s behind the founders of New Grains Gluten Free Bakery and why doing business with them, is good business.


Visit us on our Contact Us page and see the faces behind New Grains Gluten Free Bakery by visiting us on Our Team page.

Our Team

Nicole Lawson
Nicole Lawson – President/Founder

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Tim Lawson
Tim Lawson – Founder

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Dana Facemyer
Dana Facemyer – Corporate Counsel

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Casandra Bradley – CEO

Jessica Boyer – Shipping Manager

Hannah Solomon – Office Manager

McKenzie Palmer – Production Manager

Roosbel Escobar – Distribution Manager

Our Story

Nicole and Tim Lawson
One Family, One Dream
Lawson Kids
Nicole’s Introduction

It all started about 7 years ago in late 2004. Tim (my husband) started getting very sick, going to doctor after doctor, being put through test after test. He had symptoms of Crones disease, IBS, Fibromyalgia, cancer, MS, the list went on. He was diagnosed with gastro paresis, paralysis of the stomach. His stomach muscles weren’t working the way they were supposed to, causing him to get very sick every time he ate. When it came to MS, there was one more test the doctors needed him to do, the spinal tap. By this time his color was horrible, he had to walk with a cane. He was dizzy all the time, terrible stomach pains, lower back pain, had what they call a brain fog, his memory was getting worse, he was tired all the time and never felt well. He was only 41 years old. I, we, really thought this was it. I thought I was losing him. We started planning for my future without him. I was terrified.

We had 7 children all still at home. Our oldest had just turned 13. So came the day of the spinal tap. During the test oxygen was placed over his face to help with the discomfort. Tim then realized that the oxygen lessened the pain. The spinal tap was horrible to say the least. I took him home, barely able to walk. He wasn’t doing well and continued to get worse over the next hour or two. I called my mother in law in tears not knowing what to do. He was having severe muscle spasms. The pain was so bad he couldn’t talk to me. I was scared so bad I was shaking. His mother told me to get him to the emergency room and she would meet me there. No one knew what was wrong. No doctor could tell us anything. With still had no answers, he was drugged up and sent home. I watch Tim continue to go downhill not being able to do anything for him. A subsequent doctor’s visit got him put on oxygen fulltime.

Tim, still frustrated with no answers, looked into the Mayo Clinic and got accepted for testing there. He called me every night to give me the update. Every night I was expecting to hear they had found cancer. It was an awful, long week. After that week of poking and prodding, they actually told him there was nothing they could do. Another let down. They told him he had fibromyalgia and degenerative disc disease in his lower back among other things. They told him he was going to suffer for the rest of his life.

I have an older sister who was diagnosed with gluten intolerance, celiac disease, several years prior. She kept telling us we should get Tim tested for Celiac disease. We shrugged it off several times. We didn’t know anything about it really. The doctors never suggested it. We were told the blood test wasn’t very reliable. We gave up on the medical community and decided to go our way and we were introduced to a gentleman who later became a wonderful friend. Our friend does what is called bio-meridian feedback testing. Some say it is a farce. As for us, it was heaven sent. After a year or so of test after test from the medical world we walked into his office and had the whole family tested that day. We found what we were so desperately searching for, answers. Tim tested positive for gluten intolerance as did 5 of our 7 children.

Tim was later told and with some research realized he had the full blown auto immune disease, Celiac Sprue. The disease had done its damage. He would live with fibromyalgia and degenerative disc disease, or in other words pain, the rest of his life.

This diagnosis brought with it some new challenges. What is gluten and how do I now feed my family? My sister was a great resource and my only support group at the time. I learned to substitute what I needed to in my cooking. There were some things I didn’t do among them being baking bread. What was I going to do? I tried new recipe after new recipe. The things I did bake came out very grainy or they would look good until they were taken out of the oven. My bread would collapse. I was reduced to making buns, flat and unattractive.

I tried to find gluten-free products out there in the stores but was left pretty much empty handed. I found a few things, but expensive and disgusting were two words we used to describe them. I had to read the label on everything before putting it in my cart at the grocery store. It was a whole new lifestyle. No one had heard of “Gluten-Free”. It was all so new. My children longed for “real” bread, pancakes, waffles, cookies… As a mother it breaks your heart when you can’t provide these simple things. They would go to birthday parties and not be able to eat cake and pizza. It was killing me. That was it. I set out on a mission.

I turned my kitchen into a testing zone. The things didn’t taste or look very good at first but at least they were edible. Tim just went without all those things that fell into the bread category. If he couldn’t eat the “real thing” he wasn’t going to eat it at all. After about 2 years, lots of trial and lots of error things started to turn around. We had found the secret sauce of gluten-free baking. We started sharing our products with family and friends with gluten intolerance. The word started to spread and all who tasted our baked goods kept telling us we needed to market it. We did our research on starting a bakery in our home. We ran into some small stumbling blocks but for the most part we felt like we were being led through the process. Lots of inspiration and lots of blessings have led us to this point. We have a lot of family and friends to thank for their love and support. We did it!


  • rachel () Reply ·

    hi! just curious where your xanthan gum is derived from. i cant have corn pr products derived from corn so xanthan gum containing products are usually out unless they are not derived from corn. if possible, are you able to tell me about the xanthan gum in your products? thank you so much!

    • New Grains () Reply ·

      Thank you Rachel for your question. The owner replied to you personally. Let us know if you have any questions.

    • New Grains () Reply ·

      Hello Carol,

      We would love to have you try our products. We do offer a coupon code for various promotions throughout the year and those subscribed to our Newsletter get first word of these.

  • vivian () Reply ·

    I love your story! Thanks for the care in your products! I am looking for products made that do not use the regular synthetic yeast, but made only with real, natural yeast start. Does your bakery have any of these products?

    • New Grains () Reply ·

      No, unfortunately gluten free flours don’t create enough natural yeast to do just a natural yeast start. Thank you for your comments. We love to hear from our Gluten Free family!

  • Chris () Reply ·

    Hello. Can your breads be refrigerated and /or frozen? And, will they taste the same when they are defrosted? Thank you so much.

    • New Grains () Reply ·

      Hello Chris, Thank you for the question. We get this one often. The answer is Yes and they do taste great after defrosted. We have many customers who do this. They order in bulk online (ends up being just as inexpensive if not more than buying in the store) and they store extras in the freezer. We’ve gotten many people giving positive feedback that they have no problems doing this. Thank you Chris and let us know if you have anymore questions.

    • New Grains () Reply ·

      Hello Jennie, all of our products under the “vegan friendly” category are dairy free as well. If you have any doubts on any product, please refer to the ingredients section listed on each product to know exactly what’s in it. Thank you

  • Mybabydoll1661 () Reply ·

    I am allergic to yeast. Not sure which one, but do know that I can’t have beer without itching. Any way to get bread without yeast?

  • Cindy Knickerbocker () Reply ·

    I sent an email through Etsy a couple of days ago and haven’t received a reply. I asked about the xanthan gum product you use and if it is GMO free or no?


    • New Grains () Reply ·

      The reality is the #1 GMO vegetable in the world is corn. That being said the majority of the Xanthan gum come from corn. But keep in mind that Xanthan gum is created by using the sugar in sweet corn and introducing a bacteria that processes that sugar. They say there are no corn proteins left after the bacteria is done fermenting but there are people that are really sensitive and have corn allergies that do react to the Xanthan Gum anyway.

  • CA Kemp () Reply ·

    Hi! I just tried your bread the other day from Maceys. Hands down THE best GF I have had. Especially the sourdough. I live just a couple blocks from your bakery. Do you allow for pick ups?

  • Norine () Reply ·

    My husband discovered your sourdough bread yesterday at our local store. I have sorely missed sourdough since I had to go gf several years ago. Yours is nothing short of wonderful! Thank you for making such a delicious product. I live in Riverton, UT. Where is your closest retail outlet from where I live?

    • New Grains () Reply ·

      Thank you Norine for your comments. We have maceys WJ, Harmon’s, and Peterson’s in Riverton that we service. Please feel free to reach back out if you have any other questions.

  • Stephanie () Reply ·

    I am wondering if you have a place I can come in and purchace in person or do I just order online?
    I live in provo ut

    • New Grains () Reply ·

      It is actually manufactured in China through Ticaxan®. Ticaxan® Xanthan 200 EC is a high molecular weight glucomannan gum which is derived from Xanthomonas campestris by a pure-culture
      fermentation process. It contains no milk, eggs, fish, wheat, gluten, tree nuts, peanuts, soybeans, or Crustacean shellfish.

      Thank you,
      New Grains

  • New Grains () Reply ·

    We are sorry to hear that. Our breads generally last up to 90 days in the freezer. If they are left longer than that, they can be subject to mold.

  • Eileen () Reply ·

    I found your bread at Harmons and have tried it (english muffins and sourdough), they’re very good. Is your palm fruit oil harvested responsibly? I worry about supporting the oil without knowing because the palm oil industries deforestation and the animals seriously impacted by it. Thanks!

  • Elizabeth A Prestel () Reply ·

    Your breads are by far the best GF I have found. I order 6 loaves at a time and freeze them. They don’t last 90 days so I haven’t had any further problems with mold, just that one time. I don’t know if my freezer was too warm or the bread stacked so it didn’t freeze properly or what. I then keep the bread in the refrigerator. I even took a loaf in the suitcase on our 13-day Hawaii trip and it did just fine. It was in the freezer or refrigerator the entire trip. I didn’t have any left!!
    Thank you for sharing your bakery products with the rest of us. I am grateful that you did!
    Elizabeth Prestel RN-BC, MSN

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