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Would You Eat Gluten-Free Baked Items From A Shared Bakery
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   24 members have voted

  1. 1. Would you eat a gluten free baked good made in a shared bakery?

    • Yes
      1
    • No
      14
    • Possibly, after inquiring about and reviewing their processes
      9

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10 posts in this topic

I'm just curious how many users would eat something that was made with gluten free ingredients if it was made in a bakery where they use wheat flour; We have a cupcakery around here with gluten-free options but they specialize in regular cupcakes.

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I did the other day :) But the place I got it from has been around for ages and seems to understand about CC and making sure the cakes are 100 % gluten-free :)

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Maybe. I guess i would ask them about how they are made. & like, look at how they store them in the store. like are they on the same tray with gluten ones. I went to a coffee shop with some gluten-free pastries but they are wrapped in clear plastic to keep them safe.

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i was a baker for 4 years and a chef for over 20.

every few days, in a bakery, a thick layer of flour grows on every surface that you can write your name in w/ your finger. every shelf collects a layer of flour from just the airborne flour that settles.

it's everywhere. every time someone scoops some flour into a mixer, or fills a bin with flour, poof, a huge cloud of flour fills the room, and settles everywhere. if you want to eat something from that environment, good luck to you.

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Absolutely not and, I don't even have a diagnosis. I won't anything out of a shared kitchen where flour isn't used much less where it is used. The only shared kitchen I would even consider would be BJ's or Outback because of how stringent they are when it comes to the issue of Celiac. However, I have a huge can't/won't eat list so that pretty much rules them out as well.

In my opinion, a shared bakery is just begging for trouble. I don't know how there wouldn't be a cross contamination situation.

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Never. I don't care how careful they think they are, it's like the one person here said -- a layer of flour just collects everywhere. Think about how it was the last time you used regular flour. I remember letting it "poof" into the bowl too hard and a cloud of flour dust would rise up into the air. Now multiply that by umpteen cupcakes/cakes/whatever else made in a commercial bakery.... no way! :ph34r:

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What scares me about seeing bakeries having "gluten-free options" is that I'm scared the staff really only thinks that using gluten-free flour is what makes something gluten-free.

I was talking with someone last week who owns a restaurant and she herself is gluten intolerant. She said that while she tries to educate her staff when it comes to preparing food for people who request gluten-free, she knows that they aren't always as careful as they should be and have made mistakes.

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No way, no how. I can't even enter Panera Bread without getting sick. No way I would trust baked goods made in a shared kitchen.

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I did once and NEVER AGAIN!!

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There is one local bakery where I can eat. We speculate that there must be a family member with allergies because they are very allergy conscious. (They make limited gluten-free items and a variety of egg/dairy/nut free items.)

However, another shop gets me sick. I know based on their practices that I should not even try to eat their gluten-free cookies, but they also make fruit bars that are segragated. They must have that layer of flour floating around, though, because that was a bad idea.

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