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ptkds

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ptkds Community Regular
ptkds
Posted

DH and i were thinking about starting up a gluten free bakery and selling online. It would require a HUGE investment, and I am not 100% sure if there is a good market out there for it. What do you guys think?

I would offer bread, rolls, pizza crust, tortillas (flour type), maybe soft pretzels, and stuff like that. And maybe eventually offer mixes.

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taweavmo3 Enthusiast
taweavmo3
Posted

A bakery would be good.....I think there is always room for more, and it would be great to have more choices. Funny you mentioned this, b/c my dh and I have talked about starting something up also. I don't think I would ever actually do it though, I can't even manage my laundry pile these days, let alone start my own business. But our idea was to package family size gluten free meals, that use naturally gluten free ingredients for the most part, so it wouldn't cost a fortune.

Like you guys, we have four kids, and we are all gluten free. What I would give on some nights to just pop something in the oven when I don't feel like cooking. But there is nothing out there (that I know of) available in family sizes....like those big Stouffer's dinners that really CAN serve 6 people, lol. Amy's attempts it with the enchildadas, but it looks like it would really only feed about two people, and Amy's always makes me sick anyway.

But baked items are good too.....I don't mind paying a bit extra for baked goods, b/c I can never seem to get gluten free baking right. I just use mixes now, it saves me the frustration. So, I would buy from you!

ravenwoodglass Mentor
ravenwoodglass
Posted
DH and i were thinking about starting up a gluten free bakery and selling online. It would require a HUGE investment, and I am not 100% sure if there is a good market out there for it. What do you guys think?

I would offer bread, rolls, pizza crust, tortillas (flour type), maybe soft pretzels, and stuff like that. And maybe eventually offer mixes.

If your have the time, the money and the energy I would go for it. I would also have an on site fresh baked goods store perhaps even on with a little coffee and sitting area and make sure the ovens vent to the outside. If you also do corn tortillas I bet you could draw nonceliacs also and perhaps even offer samples of gluten-free baked goods. Much of the gluten free stuff is really not bad at all and quite palatable to gluten eaters once they get the chance to try it.

Cheri A Contributor
Cheri A
Posted

I'm going to go find the website for a gluten-free bakery that opened around here and post it for you to look at and get the # at. Maybe you could call and talk to the owners and find out a little info from them. We drove about 45 minutes one Saturday to check it out. Carleigh liked their stuff, but she likes mine too. If it were closer, I would definitely go there more. There were only 3 things that she could have because of the other allergies, though.

I wonder if you could "start" it out of your house and grow the business from there. Advertise in the health food stores and online etc.

lorka150 Collaborator
lorka150
Posted

I looked into that also, and it unfortunately was a lot more difficult than I thought. I am not sure of the health/safety rules where you are from, but there are a LOT of guidelines (even if you just sell them online). If you do choose to, good luck!

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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      High DGP-A with normal IGA

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    • rei.b
      High DGP-A with normal IGA

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      I was tested for food allergies and environmental allergies about 7 months before I started taking Naltrexone, so I don't think that is the cause for me, but that's interesting!  The main thing with the celiac thing that is throwing me off is these symptoms are lifelong, but I don't have intestinal damage to correlate with lifelong undiagnosed celiac disease.
    • trents
      Finding gluten free ingredients

      By trents · Posted

      Welcome to the forum, @Kara S! Warrior bread is a grain free bread product. Google it. There are commercial mixes available, I believe, Youtube videos and many recipes. 
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