JUNIATA, Neb. (KSNB) – Gluten allergies can make it difficult for people to eat certain things, especially desserts. So that’s where a local bakery is rolling in to help.
Michelle’s Scrumptious Bakery uses a fully enclosed gluten-free kitchen to help cater to people’s needs. (Source: Kelsey Dickeson, KSNB)
The aroma of cinnamon hits you right when you walk into Michelle’s Scrumptious Bakery in Juniata. You can see bakers rolling out dough for breads and cinnamon rolls, and mixing batters for cakes and cupcakes.
But this bakery is unique. It may be one of the only – if the only – bakery in Nebraska to have a fully enclosed gluten-free kitchen in addition to their regular kitchen.
This helps prevent cross-contamination, and makes it so even people with the worse gluten allergies can enjoy sweet treats once again.
Even with everything separated, the bakers still have to take extra precautions when baking gluten-free goods. Before they go into the gluten-free kitchen, they have to change their apron and hairnets, and wash their hands.
“People with celiacs, even with a slight contamination, a slight exposure can be made sick,” said Gayle Van Patten, a gluten-free baker at Michelle’s Scrumptious Bakery.
Von Patten is partly the reason the bakery makes gluten-free products. Someone approached her at a farmer’s market about them a few years ago, so she decided to give it a whirl.
She started baking in her home. She said she had to get new bowls and pans to bake with, and took extra care to keep everything sanitized to prevent cross contamination.
Eventually, she was able to hone in on her gluten-free baking skills, and brought lots of smiles to people’s faces.
“I delivered a cake to a lady that just broke down and cried, because she was able to give her daughter a birthday cake that was gluten-free,” Von Patten said.
Michelle Brooks, owner of Michell’s Scrumptious Bakery, has been baking since she was four years old. She picked up a lot of her gluten-free baking skills from her coworker.
She said it took awhile to get use to some of the changes in how they bake items. But now, it’s a piece of cake.
Baking gluten-free items is more time consuming than normal baked goods. Although the actual bake time is about the same, Brooks said it can take two to three times as long to mix something that’s gluten-free, partly because foods without gluten can use twice as many ingredients.
They can’t bake with normal all-purpose flour, so they use substitutes like almond and coconut flour.
While it’s a more tedious process, Brooks said she’s happy to help people feel good about what they’re eating.
“A lot of people have said they haven’t had a good cinnamon roll for 10, 15 years, because since they’ve been gluten-free they can’t find anything that tastes good. To be able to make something that they can have again that they use to have means a lot to me,” Brooks said.
Neither Brooks or Van Patten is gluten-free themselves, but joked that they do “taste test” all the products.
You can learn more about Michelle’s Scrumptious Bakery on their .
Source: Thanks https://www.ksnblocal4.com/content/news/Local-bakery-caters-to-gluten-free-crowd-567376581.html