Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Ever Consider Opening A gluten-free Bakery?

mznia504

By mznia504
in Gluten-Free Restaurants

Recommended Posts

mznia504 Newbie
mznia504
Posted

I'm strongly considering this. I have always loved to bake, and now with my son who has Celiac Disease, I love the challenge that comes with experimenting on gluten-free batches and seeing what I can do to make them better and tastier. I don't believe that there are any dedicated gluten-free bakeries in the Louisiana area, so I'm starting to do my research to see if this would be a good plan for me. I'm very excited about this, but I know it will take sometime to get things off the ground. Wish me luck!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


AlysounRI Contributor
AlysounRI
Posted

I'm strongly considering this. I have always loved to bake, and now with my son who has Celiac Disease, I love the challenge that comes with experimenting on gluten-free batches and seeing what I can do to make them better and tastier. I don't believe that there are any dedicated gluten-free bakeries in the Louisiana area, so I'm starting to do my research to see if this would be a good plan for me. I'm very excited about this, but I know it will take sometime to get things off the ground. Wish me luck!

I wish you luck if you do!!

Especially if you have a niche to fill!!

I'm sure a lot of people in your state would thank you, too.

~Allison

exsandohs163 Rookie
exsandohs163
Posted

there are two where I live and they both stay busy! :)

jkmunchkin Rising Star
jkmunchkin
Posted

I think a lot depends on where you live.

I'm in NY and we have a few. Babycakes is in the city and seems to be doing very well. Tully's recently opened in the city also but I don't know much about it. My friend owns Three Dogs Gluten Free Bakery in the suburbs of Westchester (Briarcliff to be exact) and she too is doing very well.

mushroom Proficient
mushroom
Posted

We have only one gluten free (dedicated) bakery that I know of in our city of 300,000 and they just keep expanding.... But still small enough for individualized attention - they bake special batches for me without potato starch :D Many people will not trust shared facilities; I know I won't. Go for it.

stef-the-kicking-cuty Enthusiast
stef-the-kicking-cuty
Posted

I think there is a need for glutenfree bakeries anywhere. It just depends on how much of a need. What I mean by that is, that in a city with thousands of people you might be pretty busy with a full time bakery. However, if you live more in a country area, then you might still get business, but you might have to consider another part time job somewhere, because the bakery alone might not bring in enough. However I think, that glutenfree people anywhere (and they are everywhere) would by at a facility, that does glutenfree only.

I wish you all the luck in the world. I know, if I wouldn't have my Martial Arts Academy, my second choice of business would be a glutenfree bakery. Oh, well, maybe when I retire from sports, cause you can't do it forever pure physically speaking.

Stef

ali11 Newbie
ali11
Posted

I commend anyone who wants to help other people by opening a gluten-free bakery. Best of luck!

A new gluten-free cafe and bakery just opened in town nearby mine. I'm really excited! I'm going to go there in the next couple days to check it out. Here's their website if it helps: Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Tigercat17 Enthusiast
Tigercat17
Posted

That's awesome!

I live in Pittsburgh & we do have a gluten free bakery called The Gluuteny. I think they do pretty well & I being a celiac, I really appreciate their efforts. They do agreat job! When I first was diagnosed I was so happy that they made fresh gluten free bread - I could've cried! Oh and their chocolate chip cookies are the best - you can't even tell they are gluten free!

Here is their website if you'd like it for your research.

Open Original Shared Link

I think it's a great idea & I do wish you all the best!!!! :)

  • 2 weeks later...
Nor-TX Enthusiast
Nor-TX
Posted

I live in a suburb outside of Dallas Texas and to my knowledge there is no gluten free bakery or restaurant. Has anyone heard of one around here?

Korwyn Explorer
Korwyn
Posted

We have one in our county (population ~80,000). They started out as a regular bakery, and ran a couple of 'gluten-free' special days using gluten-free things they purchased wholesale. They were stunned at the response, and after a series of test runs converted to a gluten-free bakery.

We also have an excellent catering company that is entirely gluten free. They don't explicitly advertise this fact, it is just part of their business. One of them has celiac and the other is severely gluten intolerant. They converted their entire business over to gluten free after diagnosis, and they have said that they frequently have people come up to them after catered lunches or dinners and tell them, "I love it when you doing the catering. It seems to be the only time I eat that I don't have an upset stomach afterwards," or similar comments.

stef-the-kicking-cuty Enthusiast
stef-the-kicking-cuty
Posted

Haha, funny, they should charge for diagnosing people. Or at least putting them onto the right track.

luvs2eat Collaborator
luvs2eat
Posted

I'd love it if you did... and if you lived in north-central Arkansas! I'd come and be your "go-fer" or assistant or clean-up person or garbage collector or anything you wanted!

I've not had really good luck w/ my baking efforts and have pretty much abandoned baking altogether. I use Pamela's bread mix and love it... but some of the bread I purchased from Wegman's (frozen) was so delicious... a french baguette that was light and airy... that I'm thinking it's not only the recipe/ingredients, but the machines they're using that I don't have access to.

I had a gluten free cupcake w/ mocha cream frosting and a layer of chocolate ganache on top of that in Philadelphia recently. The cupcake was so moist and tasted like cupcakes-of-old... I've never been able to reproduce that kind of moisture or taste in a gluten free cake/cupcakes.

I've come to accept/embrace almost all the things I can cook... you really can't tell it's gluten free... except for baking. I guess I still remember the tastes/textures of gluten baking and haven't been able to embrace the differences in gluten free baking.

  • 3 months later...
knomad Rookie
knomad
Posted

I am newly diagnosed with celiac and new to this forum. I have been learning a lot from reading all the posts. Thank you all!

For Nor-Tex: I just visited a gluten free bakery here in Dallas today. It just opened last Thursday. It's a mother and daughter who both have celiac. I came home with a whole bag of goodies - white bread, wheat bread, pumpkin bread, and brownies. The samples I tasted at the store were delicious. The name of the bakery is Wholesome Foods Bakery and it is at the corner of Buckner and Northcliff near White Rock Lake. I think they have a website. Hope this helps!

gf-soph Apprentice
gf-soph
Posted

In general the gluten free market seems to be doing very well, you just have to look at the explosion of products and gluten free menus over the last few years. Even in the 2 years I have been gluten free there has been some major increases in availability.

I live in Sydney and there are a few different gluten free bakeries that I know of, but one in particular has gone massive in the last couple of years. They started as one shop with a dedicated gluten-free facility, and now there are 4-5 stores. They have also expanded their range from the basics to incude ready meals and more snack foods. Part of their success is that they are very knowledgable about other special diets, and know their products very well. They also advertise with our celiac societies. I know that for me, what sets them apart is that I really trust them. As you well know, celiacs get so used to checking for contamination, that to walk into a place and be able to be confident that your food is safe is a big deal.

I wish you the best of luck, I think it's great that you have taken to cooking gluten free with such enthusiam - your son is very lucky!

MelindaLee Contributor
MelindaLee
Posted

I'm strongly considering this. I have always loved to bake, and now with my son who has Celiac Disease, I love the challenge that comes with experimenting on gluten-free batches and seeing what I can do to make them better and tastier. I don't believe that there are any dedicated gluten-free bakeries in the Louisiana area, so I'm starting to do my research to see if this would be a good plan for me. I'm very excited about this, but I know it will take sometime to get things off the ground. Wish me luck!

I had the same thought the other day! My DS has been avoiding gluten for years by self diagnosis. I was recently diagnosed "by accident". We both love to bake, and decided this would be a great idea. I have no clue where to start though. I would love to share ideas. I am way up in Green Bay WI, so I know there wouldn't be any competition! :o

MindytheOrganist Enthusiast
MindytheOrganist
Posted

Go for it! If I were better at baking, I'd try it. As far as I know, Cedar Rapids, Iowa does not have a gluten-free bakery (If I'm wrong, PLEASE! correct me!!!)!!!

Tigercat17, is that a dauchsund? What a cutie! I have a mini-longhair.

  • 5 weeks later...
Black Sheep Apprentice
Black Sheep
Posted

A woman who owns a tiny restaurant in a very small town near here decided to offer anything on her menu made g.f. My first visit there, I asked her if she had seen any increase in business because of it--I was curious because I been told by a waitress in a restaurant down the street from her, the night before that they didn't offer any g.f. food because "There's not enough people out there who need it, and it just wouldn't be worth the trouble and expense." :o When I told the owner of the g.f. restaurant this, her jaw dropped and she said that she'd had so much business since offering g.f. food (and catering!), she could barely keep up. In fact she needed to move to a bigger place, and start offering dinner as well as breakfast and lunch.

Then she told us how a woman from the next town over had started baking g.f. for her celiac hubby, and when people heard of it they wanted her to bake for them, too. So she rented the restaurant owner's kitchen to do her baking and started selling like crazy. Pretty soon she realized she just needed to bite the bullet and open a bakery. She did, and once again the response was overwhelming.

So now this tiny tourist town has a g.f. bakery, g.f. restaurant, plus one other restaurant that offers g.f. pizza, and their businesses are booming. Even in small towns, provided they're not too isolated, there's a huge need, because although there may not be a big population, when the word gets out then people from the surrounding area will come in droves! Also I've noticed that a lot of people who aren't celiac eat g.f. anyway, because they are convinced it is a healthier way to eat.

So my vote is go for it! We need more people out there like you! B)

Wenmin Enthusiast
Wenmin
Posted

Where are you located in Louisiana?

I live near Thibodaux and would be willing to drive a ways to find some gluten free goodies...

Wenmin

  • 2 weeks later...
luvs2eat Collaborator
luvs2eat
Posted

I just spent 2 weeks visiting kids in Portland, OR. I went to the New Cascadia bakery THREE times while there. I don't know about opening up my own bakery, but I'd love to simply work at the New Cascadia!!

Black Sheep Apprentice
Black Sheep
Posted

New Cascadia---is that a franchise, or a privately-owned bakery?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748
    globello
    Newest Member
    globello
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.