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Is it easy to Add Gluten-Free items to my menu or not a good idea - Page 3

post #31 of 50
I used to do specialty baking for diabetics and people with food allergies. I stopped after a family bought one of my diabetic cookies for their son. The little boy (about 6) was thrilled he could eat a cookie, and then showed me his insulin pump. I panicked! I knew my recipes, and I had a book available with the nutritional info, but I couldn't get over the "what if". I was a ball of stress for the next week fully expecting the parents to come back and tell me that precious little guy had a reaction.

It became too real for me just HOW important these things are to the people who live with them and one little mistake on my part could have SERIOUS consequences for someone else. It never happened, but I stepped away from it after that.
Plank.
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post #32 of 50
Quote:
Originally Posted by -K8memphis View Post

 

if i was able to handle the risk of my client's life & death in my workload i'd be a doctor not a freaking baker--just my $ .02

 

 

Same here.

 

Liz

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post #33 of 50

But to answer seriously, I wouldn't touch an order for a person with life threatening allergies with a ten foot pole. No way man. I don't want the worries about contamination, and frankly, I'm just not interested. I can fill the time with orders that don't require me to do all the extra cleaning and worrying. 

Histrionic Personality Disorder; learn the symptoms and get help. The life you save may just be yours.
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Histrionic Personality Disorder; learn the symptoms and get help. The life you save may just be yours.
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post #34 of 50
Quote:
Originally Posted by IAmPamCakes View Post

Although- correct me if I'm wrong - isn't there a certification that a kitchen needs to be deemed completely gluten free?

There are certifications available (see link below), but they are not required. The only requirement per the FDA is that your products must contain <20ppm gluten if you advertise them as gluten-free.

http://www.celiaccentral.org/gluten-free-certification/
post #35 of 50
Interesting perspectives in this thread. When my wife and I started our allergy-friendly bakery I knew it was more of a risk, but we didn't freak out about it, probably because my wife had several years experience working around my life-threatening allergies to eggs and nuts (she still enjoys eggs, peanut butter, thai food, etc.) and I trust her to avoid cross-contamination.

If you don't have that experience and the constant immediate feedback that you are doing things right I can see how it can be a little intimidating. But the greater risk comes with a greater reward, especially when parents send pictures of their school-age kids who are eating a real cake for the first time in their lives.
post #36 of 50
Quote:
Originally Posted by jason_kraft View Post

If you don't have that experience and the constant immediate feedback that you are doing things right I can see how it can be a little intimidating. But the greater risk comes with a greater reward, especially when parents send pictures of their school-age kids who are eating a real cake for the first time in their lives.

;-D

Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #37 of 50
I wouldn't freak out either. I wouldn't take the order. Eat an apple, no gluten in there.
Histrionic Personality Disorder; learn the symptoms and get help. The life you save may just be yours.
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Histrionic Personality Disorder; learn the symptoms and get help. The life you save may just be yours.
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post #38 of 50
I'm sorry, but if I had a child who was deathly allergic there would be no reason to take a risk. And I know a woman here who owns a gluten free bakery because her celiac disease is so bad she can't eat other people's gluten-free stuff without reacting. That tells me that it isn't gluten free...probably from someone who wipes the mixer down and "takes all the precautions" but doesn't know what they're doing.

I tell people that I'll do allergen free baking for sensitivities, but if it's such a real allergy and they have to carry an epipen I warn them that my kitchen isn't allergen free and they should probably go somewhere else. People also seem to think that it's trendy these days to avoid gluten and certain allergens, so if someone tells me they're allergic to something 90% of the time it turns out to be either a sensitivity or something they made up.
post #39 of 50
Quote:
Originally Posted by costumeczar View Post

I tell people that I'll do allergen free baking for sensitivities, but if it's such a real allergy and they have to carry an epipen I warn them that my kitchen isn't allergen free and they should probably go somewhere else. People also seem to think that it's trendy these days to avoid gluten and certain allergens, so if someone tells me they're allergic to something 90% of the time it turns out to be either a sensitivity or something they made up.

 

Ain't that the truth! 

AKA: bonjovibabe
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post #40 of 50
Quote:
Originally Posted by costumeczar View Post

 People also seem to think that it's trendy these days to avoid gluten and certain allergens, so if someone tells me they're allergic to something 90% of the time it turns out to be either a sensitivity or something they made up.

 

 

Oh yes, I've encountered this exact thing. Allergies are so cool , people who don't have them claim to have them just to have something to complain about.

post #41 of 50

I own and run a Strictly Gluten-Free home based bakery.  I also accommodate other allergies.   I have Celiac Disease and agree completely with Carrie789 and AZCouture.  This is not a place to "dabble".  Food allergies and intolerance's are serious business.  I will not risk my health or the health of my customers by producing gluten products as well.  I don't eat out much either do to the cross-contamination issue.   And don't forget that making someone sick from a contaminated product can open up a whole can of legal issues.  Lots more to think about then recipes and prices.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #42 of 50

I make gluten-free cakes but will not make them for those with celiac.  I will not ever claim to be a gluten-free baker.  

 

Gluten-sensitive people, such as my father and sister, can eat my GF cakes without a problem.  They do not have celiac, but they experience bloating, slight stomach pain and joint pain when they eat gluten.  I made a gluten-free cake for a friend with MS who is gluten-sensitive and there was not a problem.  

post #43 of 50
So many of these reasons are why we won't accept orders for any allergen-free baked goods.
post #44 of 50
So for those who make gluten-free cakes that may contain traces of gluten only for those with sensitivities, how do you plan on marketing these products after the new FDA requirement kicks in?
post #45 of 50
Quote:
Originally Posted by jason_kraft View Post

So for those who make gluten-free cakes that may contain traces of gluten only for those with sensitivities, how do you plan on marketing these products after the new FDA requirement kicks in?

That's the point, they shouldn't.

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