The air around any gluten free bakery San Diego will not give away the secret that you can’t find wheat in the bakery. Like ordinary bakery, you will be welcomed by the smell of freshly baked dough and coffee cake, apples and cinnamon.

Don’t expect anything far from the ordinary when you walk into a gluten free bakery. Like the other traditional bakeries, you’ll see miniature coffee cakes baking on one room, decorators pipe frosting flowers onto cakes in another room and a baker making last touches on a gluten free wedding cake on another room, among other activities. In fact, the products and services offered by any gluten free bakery San Diego is just the same as those offered by other bakeries except for the fact that they are 100 percent wheat flour free.

Unique Challenges, Unique Rewards

Any owners of gluten free bakeries are self-taught or have employed a self-taught baker. Gluten free baking comes with its unique challenges and going to pastry school alone is not enough for a baker to produce a master piece gluten free wedding cake.

A good gluten free baker must completely understand and if possible have had a one-on-one experience with food allergies.

The greatest challenge for many gluten free bakeries is the lack of gluten. Gluten is what ensures structural integrity in standard baked goods especially bread and cake and so a baker must be extremely creative to ensure they are able to get this without gluten.

Most gluten free bakeries create their own flour blends; some changing their blends with every baked good, while others use a one-fits-all mix. Recipes for gluten free goods are complicated, and so much pride is given to a finished product.

Training and Staffing

There is a general lack of professional training for gluten-free bakers which consequently makes staffing very challenging. The best bakes are those that trained in-house but shadowing the bakery owners or expert employees.

So perhaps the one thing that many small gluten free bakeries are afraid of, apart from of course making a failed good, is losing an employee. It’s also difficult training staff members to handle gluten free ingredients and understand the reason and importance of avoiding cross-contamination.