Owner Ilene Keivel said so many customers asked for gluten-free baked goods, that the bakery went completely gluten-free in October.
“We closed down and cleaned out all the flour,” she said.
Gluten is a protein found in wheat, barley and rye that those with celiac disease cannot digest.
“Gluten-free – it was a pretty large demand from our customers,” Keivel said. “We use potato flour, brown rice flours, millet, tapioca. It’s missing the gluten protein. … It tastes so good you would never know it’s gluten-free.”
The bakery, which has been in business for two years as of December, also offers egg-free and dairy-free desserts. Those recipes use vegan shortening and applesauce.
“Our concept is unique, as we are also a co-op bakery where independent businesses are allowed to rent out the commercial kitchen and have started their own business right out of my bakery,” Keivel said.
Blackberry Baking Company is the main company doing the baking for Sweet Natalie’s, she said, with a few others who also make pies, bread and cookies. There also is one vegan baker.
“Everything is made from scratch, and everything is gluten-free,” Keivel said. “The pie filling is from scratch; the crusts are gluten-free. We use high-quality products and pride ourselves on that.”