Gluten-Free Baked Goods

Gluten-free bakeries produce breads, pastries, and baked goods for celiac and gluten-sensitive consumers.

With celiac awareness growing and gluten-free mainstream, gluten-free baking generates revenue of $120,000-$400,000 with 60-75% margins through retail, wholesale, and online.

The business requires gluten-free baking expertise, dedicated gluten-free facility to prevent cross-contamination, alternative flour knowledge (rice, almond, cassava), recipe development for texture and taste, and celiac-safe protocols.

Products include gluten-free breads and sandwich loaves, gluten-free pastries and muffins, gluten-free cakes and desserts, gluten-free pizza crusts and flatbreads, wholesale to restaurants and cafes, and online shipping and subscriptions.

Revenue through retail, wholesale, and online.

Success factors include mastering gluten-free baking techniques, dedicated facility for celiac safety, developing products that taste like regular baked goods, wholesale accounts with health food stores and restaurants, and building celiac and gluten-sensitive following.

Marketing focuses on celiac disease consumers, gluten-sensitive individuals, health food stores, and restaurants.

With gluten-free mainstream and celiac awareness high in 2025, gluten-free baking offers inclusive opportunities serving dietary needs with dedicated facility and delicious products as differentiators.