Anna Wanjiru founded Homechef Bakery and Café in Nairobi in 2021, driven by her daughter's severe eczema diagnosis in 2018, which necessitated a gluten-free diet. After completing a culinary nutrition course, Wanjiru spent three years developing a unique gluten-free flour blend using amaranth, tapioca, and water chestnut, which mimics wheat flour's properties without requiring xanthan gum. Initially, the business offered a wide range of baked goods, but challenges with scalability and shipping led Wanjiru to pivot in 2021, focusing on perfecting and selling her proprietary gluten-free flour. The business relaunched in 2024, expanding to include bread, cakes, and muffins, and relocated to larger premises in Gigiri due to high demand. Homechef now employs 10 staff and offers over 40 gluten-free, vegan, and sugar-free products, with plans to expand further by opening a second location and partnering with hospitals and community groups.