Many artisan bakeries have successfully added a gluten-free line without completely changing their entire operation. The key elements are always the same: a separate workspace, reliable ingredients, and an adapted way of working.
Adding gluten-free products as a baker is not just an extension of your menu. It’s a real technical and operational shift.
Wheat flour and gluten-free flours behave very differently. And more importantly, they cannot safely coexist in the same space without a risk of cross-contamination.
Still, some bakeries have done it — and their approach is worth learning from.
When a major bakery takes the leap: the Kayser case in Paris
In 2014, Éric Kayser introduced a gluten-free line in one of his Paris locations.
What makes this case interesting is that the process has been publicly documented.
What they put in place
They created a fully dedicated gluten-free lab, physically separated from the rest of the bakery.
They hired a baker who has celiac disease to develop the recipes.
They worked with a food allergen specialist.
They implemented double packaging to prevent contamination at the point of sale.
Their products were tested to ensure gluten levels below 20 ppm.
What this tells us
This is not a light adjustment.
The lab is completely separate, with its own equipment.
The recipes were developed from scratch, with a strong focus on texture.
And most importantly, the expertise comes from real-world experience.
Key takeaway
Starting with a pilot setup allows you to test without overhauling everything.
Even for small bakeries, starting small but controlled is the smartest approach.
A neighborhood bakery approach: Les Berlingots d’Hier
This example shows a more accessible model.
Two labs, one shared oven
A dedicated space is used for gluten-free preparation.
The oven is shared between gluten and gluten-free production.
A strict cleaning protocol is followed between batches.
What this illustrates
This model works, but it has limitations.
For gluten-sensitive customers, it is often sufficient.
For someone with celiac disease, there is still a risk.
Common mistake
The oven is often overlooked.
Wheat flour settles everywhere: walls, racks, seals.
Cleaning helps, but it does not guarantee zero trace.
In North America: starting from scratch with recipes
Many successful gluten-free bakers had to completely rethink how they work.
A different way of baking
Without gluten, there is no natural elasticity.
The dough behaves differently. It reacts differently to fermentation, moisture, and heat.
You need to rebuild structure in a completely different way.
What this changes in practice
You need to rethink fermentation times.
Adjust baking temperatures and durations.
Use binders like xanthan gum or psyllium.
Work with starches like tapioca to improve texture.
Train staff on new techniques.
One key point that is often underestimated: airborne flour.
In a traditional bakery, it spreads everywhere.
Practical tip
Start with just 2 or 3 products that you can fully master.
A well-executed gluten-free sandwich loaf builds far more trust than a wide but inconsistent range.
Using a reliable flour blend from the start — produced in a dedicated gluten-free facility — also removes a major source of uncertainty.
What all these examples have in common
A truly separate production space
Real expertise, not just good intentions
Transparent communication with customers
A clear positioning from the start
Serving celiac customers is not the same as offering “gluten-free options” casually. The level of rigor is completely different.
Frequently asked questions
Can a bakery be certified gluten-free if it also produces wheat products?
Yes, as long as the gluten-free production is done in a physically separate space, with dedicated equipment, and meets regulatory thresholds (below 20 ppm).
Why do recipes need to be reformulated?
Because gluten is what gives bread its structure. Without it, you need alternative ingredients to recreate texture and stability.
Is a shared oven a problem?
It can be, especially for people with celiac disease. Cleaning reduces the risk, but does not eliminate it completely.
Where should you start?
Start with simple, controlled products: sandwich bread, cookies, basic pastries.
Is there really a market for gluten-free?
Yes. Between people with celiac disease, gluten sensitivity, and those who avoid gluten by choice, demand is strong — and customer loyalty is very high.