For years, Beth Gregory has dreamed of a place where people with Celiac disease and other food sensitivities could walk into a bakery and have choices—real choices. Gregory turned this dream into her personal mission, opening the doors of Rebel Rise GF in Rockbrook Village not just as a safe gathering place, but as a truly stress-free culinary experience.
“It’s been out of my home up until this point,” says Gregory, who has been baking gluten-free for more than a decade, including the last five years in her Papillion home. A home that has not only served customers looking for gluten-free baked goods, but as a place where her six adopted children have been welcomed with open arms and a loving heart. "That's really where it began," says Gregory, "I have Celiac, four kids with Celiac, and I just started developing recipes for them."
Before long, this grew into something much larger. Friends began asking her to make dishes for gatherings and holidays, marveling at the taste. “Over the last couple of years, people started eating my food and saying how amazing it was—whether they were gluten-free or not,” she says.
Gregory spent years working in online sales and marketing, returning to the kitchen in her free time. “I’d do a sales call, then I’d go bake,” she says. Encouraged by her husband, she took a leap of faith. Renting a small office space, she turned it into a grab-and-go shop. “I thought, ‘You know what, I can take that, make it a grab and go, and see what happens.’”
It worked. Gregory launched in November 2024, selling $6,000 worth of baked goods in just one week—including 150 pies for Thanksgiving. She returned to baking from home, but soon found a permanent space in Rockbrook.
Now, Rebel Rise GF will be both a bakery and a bistro, offering breakfast, lunch, and dinner. “It feels like coming home and being on vacation,” Gregory says. The vibe is upscale but comfortable, and, most importantly, safe for people with food allergies. “It’s like going home to your mama’s house.”
The menu plays on nostalgia, with casseroles, enchiladas, breakfast pizzas, and sandwiches— “normal foods you can’t really find now that you are gluten free,” Gregory says. Fresh bread, from sourdough to sandwich buns, will be baked daily. “And they taste good! They don’t taste like they’re gluten-free.”
That distinction is important to her. “I don’t want anyone to say, ‘It tastes good for gluten-free.’ I want them to say it tastes good because it tastes good,” she says.
Some items are already becoming fan favorites. “We’re known for our cinnamon rolls,” Gregory says, a treat notoriously difficult to get right without gluten.
At its core, Rebel Rise GF is about more than food. “It’s really about community, bringing those people back to the table who can’t eat certain foods,” Gregory says. Her mission is simple: “for you to have food that tastes like it should.”
That mission also includes being part of her customers’ lives. “It’s special—they trust you to make it safe for them and to make it beautiful. And it becomes part of their story.”