Baker with gluten intolerance
I'm a baker in Vermont with a gluten intolerance. I also have epilepsy. I did not figure out that I was sensitive to gluten until 6 months ago. I created a bakery in my home, before knowing I was gluten intolerant, so that I could stay at home with my children. Now, I have the bakery and a good reputation and following but, I am trying to figure out if working with wheat affects me. Does anyone have any experience with gluten intolerance and working with wheat flour and how it affects them?
I'm not sure where to go from here. I think that the whole gluten intolerance gave me epilepsy by causing calcification deposits in my brain and I can't help but think it will effect me in other ways. Does anyone have any input or knowledge?
Vermont bakerCarol responds...
Oh I am sorry to hear this, Rebecca.
The problem with baking with wheat is that it hangs in the air and it is quite possible that you are ingesting some of it while you work. You would also need to be scrupulous about washing your hands, to help to avoid any extra contamination.
Is there any way that you could change your products so that they are made with gluten free alternatives instead of wheat flour? You may find that there is a whole new market to tackle. Are you up for the challenge?
Local to me, we have a number of establishments where the owner is a celiac and they therefore have knowledge of how to prepare and cook safe food. I would much rather eat somewhere like that, or buy their products to take home, than those of a large faceless company.
At home, I prefer not to use wheat flour in the kitchen. The family have managed very well by eating the gluten free versions that I cook, which means that I am not faced with the contamination issue. If they really fancy some "normal" cookies or cake I buy ready made products.
I wish you all the best for the future, and hope you are able to come to a decision on how to move forward, as soon as possible.