When a hopeful customer sends my bakery an email or inquiry about our gluten-free desserts and asks us if the entire cake will truly be made gluten-free, my heart sinks a little. Not due to hurt feelings, but because of a mutual understanding.
As a self-taught baker who has been both creating and tasting gluten-free cakes in Los Angeles, finding a legitimate gluten-free cookie or cake – one that tastes delicious and is made with the utmost care – is harder than one might think.
While more and more bakeries, grocery stores, and restaurants in Los Angeles are creating gluten-sensitive menus and offering gluten-free desserts, it remains difficult to find a trusted place where the staff understands what qualifies as gluten-free.
Not Getting “Glutened”: Yes, Celiac Is That Serious
I can empathize with how difficult it is for someone with Celiac disease or a serious gluten allergy to trust that they won’t accidentally get “glutened.” As they say, the road to Hell (in this case, an extremely painful ordeal after ingesting gluten) is paved with good intentions.
While some can have a tummy ache after eating a rich dinner, and others can choose to ignore their lactose intolerance in favor of their favorite vanilla custard, it isn’t the same for people who have a gluten allergy.
An allergic reaction to gluten, often a wheat allergy, can result in fast-acting symptoms, including swelling, nasal congestion, or even anaphylaxis. Long-term exposure to gluten products can also result in extreme digestive pain and even neurological symptoms.
Why I Understand Gluten-Free Difficulty
My understanding of how a gluten allergy can range from uncomfortable to physically dangerous is close to home. My own sensitivity to gluten causes uncomfortable digestive issues, enough for me to stay away from most desserts with gluten, and from standard bread altogether. However, my sister, who has Celiac, cannot have any foods containing gluten to avoid the unnecessary pain of the body trying to process an ingredient that it shouldn’t have had to.
Back in 2014, after learning about gluten intolerance following a fateful conversation, I realized that my sister had an allergic reaction every time she had gluten. After this, we learned to read the ingredient labels when shopping at grocery stores—I was vegan at the time, so reading labels was both ingrained in me and imperative—, asking the right questions to servers, and being highly informed, cautiously optimistic patrons in our Los Angeles community that supported gluten-free options.
However, there were still lingering issues: servers, even restaurant owners, were not fully educated about which products on their own menus contained gluten. Just last month, a well-intentioned server confirmed that our Pot de Créme jars were entirely gluten-free, yet I immediately recognized the Chocolate Crunchy Pearls—which contain gluten in the center—were sprinkled onto the dessert.
How do you make sure that a bakery or restaurant truly understands gluten-free? Here are my top 3 tips:
Check for a gluten-free menu or gluten-free *only* products
Food establishments that best understand gluten-sensitivity or gluten-intolerance will have a dedicated menu that is easy and clear to understand. If you are ordering from a bakery online, their menu should specify which desserts are specifically gluten-free. Restaurants should also have the same designated section listed on their website (or abbreviations and a key guide that informs you which products are gluten-free).
Speak directly to the chef or bakery owner
You are your own best food advocate; speak up for yourself and your needs. If there are not any dedicated menus that you can find, it is best to send an email or call the bakery to determine what gluten-free items they offer. The chef or baker should understand the 9 common allergens found in food, and bakery operators should have the allergens on their products listed on each item they sell. Speaking directly to the person making the products you are interested in is the best choice. Servers, assistants, and cake decorators may have good intentions, but they may not know which ingredients are specifically not gluten-free.
Always remain informed – trust your instincts
You know your gut best — trust it. While a baker or chef has a duty to be informed of allergens in their products, people unfortunately make mistakes. Some food operators may not know which thickeners or natural flavors contain hidden traces of gluten. The ingredient list for products used to make fillings like puddings or cream fillings does not always put the gluten allergen in bold, clear language. Some servers and food operators think that buckwheat is gluten-free due to its misnomer. Triple-check with an email or quick phone call, and even consider requesting the ingredients list to determine whether their products are truly gluten-free.
The Silver Lining
While it can be an ordeal making sure you do not accidentally get glutened, it is definitely possible to try out new bakeries and restaurants. More food establishments and bakery studios are accommodating customers with Celiac and other gluten intolerances. Our bakery, Chipper & Cheeky, is a 100% dedicated gluten-free patisserie with a full range of desserts like delicious cakes, vibrant tarts, and scrumptious cookies. Our bakery is proudly changing the idea that gluten-free means healthy or bland—no tummy aches invited.
To learn more about our gluten-free celebration cakes, wedding cake commissions, weekly drops, and statewide shipping, visit our website.
