[munchkinette]

I have 6 weeks until classes start, and I seriously doubt I'm going to find a job. At the same time, I've always wanted to start making and selling gluten-free food. Has anyone ever sold products to a store or farmer's market? I'm kind of at the point (with job hunting) where I'm thinking about starting my own business. I think it may be time. Any advice/stories?

[ravenwoodglass]

Cooking food for resale has a lot of regs to it. What you may want to do is to visit the market and talk to some of the other food sellers that sell there. Another source of info might be your states Health Dept. as regs may vary from state to state. In many states the health dept might need to inspect the facility where the items are made, in this case your kitchen. The regs are a pain but they are needed to insure that the food we buy is safe and made under sanitary conditions. The folks that run the Farmer's Market might also be able to give you some good info about it.

[irish daveyboy]

munchkinette, on Jul 2 2009, 08:46 PM, said:

I have 6 weeks until classes start, and I seriously doubt I'm going to find a job. At the same time, I've always wanted to start making and selling gluten-free food. Has anyone ever sold products to a store or farmer's market? I'm kind of at the point (with job hunting) where I'm thinking about starting my own business. I think it may be time. Any advice/stories?

I imagine the laws on selling food baked in your home are very strict iespecially,
if you're baking for a specific dietary requirement.
.
Lots of people have food stalls at Farmers Markets here in Ireland
but to sell products that are claiming to be Gluten Free you must have a seperate kitchen
vetted and passed by the health and safety board.
.
I have seen one instance where a coeliac was selling home baking,
but couldn't say it was Gluten Free.
Her sign said.
.
I suffer from Coeliac Disease and all this baking is carried out by me in my own home.
.
I guess it's all about the way you say it !!!!
.
Best Regards,
David

[munchkinette]

Hmm, I see articles about GFCO about how to get certified, but I don't see any info about labeling being illegal. I mean, I see baked goods at my local independent market and they just have regular ingredient labels. The farmer's market is this morning. I may ask around.

I mean, it seems like a catch-22 with the labeling. There is definitely a need for more gluten-free products out there, but if it's super expensive to get certified, then only big corporations will be able to choose when and what to offer.

[TrillumHunter]

munchkinette, on Jul 10 2009, 11:49 AM, said:

Hmm, I see articles about GFCO about how to get certified, but I don't see any info about labeling being illegal. I mean, I see baked goods at my local independent market and they just have regular ingredient labels. The farmer's market is this morning. I may ask around.

I mean, it seems like a catch-22 with the labeling. There is definitely a need for more gluten-free products out there, but if it's super expensive to get certified, then only big corporations will be able to choose when and what to offer.

I've looked into it in my state. There are provisions for small, home-based businesses. You should be able to find out what California law has to say about it. Tennessee is pretty open to it but I imagine California has a bit more regulation based on how they are with other things. Another option would be to bake for a small cafe. That's something I'm working on now.

[still tiredofdoctors!]

I'm not sure about the regulations. I apologize for that. I do know, however, that one particular Mom in our city has an autistic child for whom she makes only gluten-free/CF items. From that, she started her own business selling through a locally owned "chain" (three stores!) of health-food stores.

I do know that in order to do this, she had to have a separate, dedicated gluten-free/CF kitchen certified by our Board of Health. I do know that you have to have a specialized sink with increased water temperature in the water heater, a particular method of washing dishes, etc. as well as a specific storage method in order to be certified by our board of health.

Most of the foods sold at our Farmers' Markets are fresh fruits, vegetables, herbs and plants.

I'm sorry I couldn't be of more help . . .

Lynne

[munchkinette]

Ah, ok, that's interesting. Our farmer's market has 6-8 booths at the end of the row that are just prepared foods: caramel corn, Indian food, Mexican food, hummus, fresh pasta, and a couple other things.

Hmm, so maybe I should be thinking about making things that are naturally gluten free. I already do. It's not like I can make/taste stuff with gluten. I'm just not sure how to label it. I don't really have a separate kitchen. It's always gluten free, because I share it with my (gluten free) brother.

[still tiredofdoctors!]

You might ask the people who are selling the other things if they have to abide by the stringent rules.

This probably sounds awful, but if they aren't, why not go ahead and chance it?

Of course, if I did it, it would be my luck that I would be the ONE person who would get nailed by the Health Department!!

[munchkinette]

Interesting update: I tried a different farmer's market today. There was a booth with a guy selling gluten-free cookies made with almond meal. (Yes I bought some.) I asked him if there was anything special that he had to do in order to make gluten free food, and he said he wasn't aware of it. I asked about a separate kitchen, and he said yes. I got the impression that he was on some kind of restrictive diet as well... my home kitchen could be considered "dedicated gluten free."

He basically said he relied on honesty, and hoped that people did the same. I have to say, I kind of agree with the honesty policy. I know I can trust other people on gluten-free diets. I have also asked enough questions in restaurants to know when the waiter really knows ingredients, contamination issues, etc. and when he isn't actually sure. I think a lot of us can tell when to trust and when not to trust a waiter. If it looks dodgy, I don't eat it.

[ranger]

I looked into that idea several years ago, before celiac. In my area, the rules were so stringent and tne cost too high, so I abandoned it. Maybe the've changed. I have a small rental house and am getting sick to death of renters. Every once in a while, I think of converting it into a small gluten-free bakery, but I couldn't sell retail because of zoning regulations. Then I think wholesale, but I'd have to be under the radar with that idea, too. But then the renter pays his rent, and my greedy little heart sings and there goes that idea! But - who knows?

[kenlove]

We do the farmers market every Saturday ( when i'm home) Have done it for about 10 years. I started on here in Kona almost 15 years ago. My wife does gluten free fruit breads.
In Hawaii there are a number of restrictions that dont always apply at farmers markets but do with you try to sell in a store.
The use of a certified kitchen being one. You can bake at home and sell sirect at a market but not wholesale.
3 or 4 years ago when we added the gluten-free things to our other items, it was quickly taken up by other vendors which caused some concern and I totally lost my cool a number of times -- not because of competition but because people had gluten-free spelt cookies etc.
That does not happen any more but I do not trust gluten-free at farmers markets -- mine or others unless I talk to people.
Some just know gluten-free as a buzz word or the in thing but nothing of celiac.
We also had a big difference in just having a small sign on the table and another sign hanging that said celiac spoken here.
its a ways from SF but sebastopol has a great sunday market

munchkinette, on Jul 22 2009, 01:44 PM, said:

Interesting update: I tried a different farmer's market today. There was a booth with a guy selling gluten-free cookies made with almond meal. (Yes I bought some.) I asked him if there was anything special that he had to do in order to make gluten free food, and he said he wasn't aware of it. I asked about a separate kitchen, and he said yes. I got the impression that he was on some kind of restrictive diet as well... my home kitchen could be considered "dedicated gluten free."

He basically said he relied on honesty, and hoped that people did the same. I have to say, I kind of agree with the honesty policy. I know I can trust other people on gluten-free diets. I have also asked enough questions in restaurants to know when the waiter really knows ingredients, contamination issues, etc. and when he isn't actually sure. I think a lot of us can tell when to trust and when not to trust a waiter. If it looks dodgy, I don't eat it.

[ranger]

munchkinette, on Jul 2 2009, 11:46 AM, said:

I have 6 weeks until classes start, and I seriously doubt I'm going to find a job. At the same time, I've always wanted to start making and selling gluten-free food. Has anyone ever sold products to a store or farmer's market? I'm kind of at the point (with job hunting) where I'm thinking about starting my own business. I think it may be time. Any advice/stories?

I mentioned that I checked it out years ago. Just checked it out again. Boy, have things changed! It's actually doable now. It only cost $144.00 for a once a week booth space for 41/2 months, and you can even get a 1 month (60) or 1 week (18) space. You no longer need a restaurant licence (plenty expensive), but now you can get an in home baking license for $10.00! Requirements? No pets and no kitchen carpet. I'm really going to think about this for next season! Check with your local farmers market. Keep me posted.