Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Would You Eat Gluten-Free Baked Items From A Shared Bakery
0

   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

Please sign in or register to vote in this poll.

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.

0

Share this post


Link to post
Share on other sites


Ads by Google:

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 :)

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

4

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites




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:

1

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

I did once and NEVER AGAIN!!

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,364
    • Total Posts
      920,548
  • Topics

  • Posts

    • Hi Laurabella, Yes, you could have celiac disease!  It is important to keep eating gluten until all testing is completed, including an endoscopy with biopsy samples if the doctor recommends it.  The doctors usually do want the endoscopy.  The biopsy samples of the small intestine lining (4 to 6 samples) are checked for microscopic damage that indicates celiac disease.  Gall bladder problems can happen with celiac disease.  Your pain could also be from intestinal damage in any part of the small intestine. Some things you could try while you are waiting for your tests to be completed are stopping all dairy, and taking peppermint tea for gas in the stomach.  Celiac disease damage makes it hard to digest dairy sugar (lactose) and that can cause bloating and pain.  Constipation and diahrea are also possible fun symptoms. Welcome to the forum!
    • Hi Beachgrl, We have had members with microscopic colitis before, usually in addition to celiac disease.  Have you been tested for celiac disease?  The reason I ask is, it is much better to be tested for celiac before starting the gluten-free diet.  The primary tests for celiac are to detect antibodies to gliaden in the bloodstream.  Those antibodies start to decline when a person stops eating gluten, so the tests become useless. There is no reason a person can't have more than one digestive system disease.  So it is smart to be tested for celiac disease if you can get the testing arranged.  Any change in symptoms after stopping gluten is an indicator that gluten is causing a reaction of some kind.  It could be celiac, or it could be non-celiac gluten intolerance, (NCGI).  There aren't any reliable tests for NCGI yet. Welcome to the forum!
    • I have microscopic colitis. Having a bad flare of D.  On Budesonide for first time for this. It's helping some- only on it a week. Do you think gluten free would help even if tested negative a few years ago?  Was gluten free yesterday and no BM changes. Even had cramps this AM that wasn't really having before. Thank you!!
    • Do you want to tell us the name of it ans where it is located.  maybe someone else will be looking for a restaurant there. Also, it is very helpful if you go to Find me Gluten Free and review it.
    • Hi. Im currently under consultants at my hospital,  and have just been for a blood test to test for celiacs. My symptoms are.... Low weight (8stone and 5ft6tall) Joint pain,particularly my hips and lower back  Severe pain in my gall bladder area which happens spontaneously... Especially after eating foods containing gluten.  When i have foods with wheat in i pain in my  right side just under my bottom rib, i become a bit spaced out and cant focus on anything. Also get diahorrea aswell. I recently contracted C-Diff and was in hospital for 4 days very poorly. Im 29years old (female) and the doctors r trying to work out what is wrong with me. I have always struggled to gain weight,  even after having 2 children i am still only 8stone. I was just wondering if u think i could have celiacs?  The pain in my side has been on and off for 7years! And the last 3years its been severe. And it definitely comes on as soon as i have gluten/wheat.   
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,438
    • Most Online
      1,763

    Newest Member
    Laurabella
    Joined