The Food for Good Thought Inc. gluten-free bakery will have a grand opening at a new location, 4185 N. High St., on Saturday, July 31.

The Food for Good Thought Inc. gluten-free bakery will have a grand opening at a new location, 4185 N. High St., on Saturday, July 31.

The specialized bakery had been operating out of the office of clinical psychologist Audrey Todd, president and chief executive officer, and subleasing kitchen space at Ohio State University's Food Industries Center.

The new location will serve as not only a bakery but also a vocational rehabilitation facility for people with autism. Todd, whose son Liam has autism, and husband Scott Bogner have done considerable research into the growing belief of a connection between a gluten-free diet and improvements in people who have autism.

In a ThisWeek story in February, Todd said that she and her husband noted dramatic improvements in Liam after removing gluten from his diet.

The grand opening and open house on July 31 will run from 1 to 4 p.m.

Samples of the nonprofit bakery's offerings will be provided along with a raffle and the sale of products. There will also be a graduation ceremony, including the presentation of chef's hats, for students in the Food for Good Thought training program.

Liam will be among the graduates, his mom said.

Food for Good Thought Inc. takes up residence in what for decades had been a health food store, according to Todd.

The new space provides the organization a chance to sell its own products as well as indoor and outdoor seating for customers.

Previously, students had received training in baking at church kitchens, but the goods they produced could not be sold because they didn't come out of commercially licensed facilities, the president of the organization said.