"The aim was to produce gluten-free food that other people would be jealous of," says Perkins.
She teamed up with food scientist Steve Turner, who has a background in product development with Mars, and set about designing a range that includes gluten-free bread, cereals and indulgent treats.
"As a coeliac, the biggest problem for me was breakfast, treats and decent bread," says Perkins.
Perkier crusty white and seeded multigrain bread is already on the shelves at Whole Foods Market, along with Perkier indulgent treats including chocolate brownie, popping tiffin and rocky road.
The oat-free porridge range will be available from mid-November. It includes millet and buckwheat flakes in three flavours: apple, cinnamon and raison; fruity berry; and gingerbread and raisin.
Perkins says the biggest challenge was developing soft gluten-free bread. "Gluten plays a pivotal role in creating the elasticity and softness of the bread," she says. "We spent months developing recipes to see how the different elements interact."
The company is substituting wheat with rice flour, tapioca, millet, buckwheat.
"These highly nutritious ancient grains bring added value to our food," says Perkins.