Most bakeries across the country specialize in baking breads using traditional wheat flour, and the chances of you finding a gluten-free muffin, scone or cookie in a bakery are unfortunately low. Therefore, enter with low expectations and patiently await the day they will be available. In the meantime, an increasing number of foresighted entrepreneurs are opening independent bakeries designed to offer gluten-free baked goods. They recognize the current demand for these items and know it will continue to increase as more Americans adopt a gluten-free diet.
It is becoming more common to find bakeries in large cities that cater exclusively to special diets, generally offering gluten-free, sugar free, and vegan baked delights. These bakeries may be dedicated gluten-free facilities also, which eliminate concern for cross-contact.
Research which bakeries in your city offer gluten-free items in addition to their traditional baked goods. But with any bakery that is not a dedicated gluten-free facility, be sure to inquire about their procedures on avoiding cross-contact. This is important, particularly if you are sensitive to the slightest trace of gluten. You’ll want to know that they use dedicated or thoroughly cleaned equipment for the gluten-free products. Ask them if they bake in dedicated gluten-free ovens, and if not, ask what their cleaning practices are. If you are very sensitive, gluten dust in the air can be enough to trigger a reaction, you should avoid traditional bakeries entirely.
Also, if a bakery buys gluten-free items for their store from another supplier, consider researching the supply source to ensure their ingredients and manufacturing processes meet your standards.