A growing number of people now eat gluten free because of sensitivity, celiac disease or just dietary preference. Gluten-free baking is in higher demand than ever, and bakeries can charge a premium for their wares. This is a great time to transition your bakery to gluten-free and serve the growing segment of people that seek gluten-free baked goods.

How to Be Completely Gluten-Free

When transitioning from a regular bakery to a gluten-free one, there are several important considerations. It is not enough to just start baking gluten-free items using your existing equipment. Many celiac sufferers are extremely sensitive to gluten, and they will get sick if you don't clean all the gluten out of your bakery before switching to gluten free.

You don't necessarily need to buy all new equipment (though you could), but you should thoroughly clean and sanitize everything, including the air in your bakery. An air purifier or a strong micro-particle filter in your ventilation system should take care of the gluten that may be suspended in the air like dust or other particles.

Once your environment has been cleaned and sanitized, you may want to have it tested to see if there is still any gluten residue. If celiacs experience cross-contamination from your baked goods even once, they may not give you another chance. Testing by an outside agency could even help you get certified as a gluten-free facility.

Using the same building to bake gluten-free and regular items typically won't work, even if they are in different rooms or areas, because of the gluten that gets into the air, then travels throughout the entire area and settles on food. A separate, dedicated facility is best if you plan to bake both regular and gluten-free items.

Marketing Ideas for Gluten-Free Bakeries

Probably the best way to market any bakery is to have tastings on or off site. If your bakery is in an area that gets a lot of foot traffic, you can put a sign in the window for free samples inside the bakery, or you can also put up a table or booth outside so that passersby can sample your wares. For bakeries located more off the beaten path, you can obtain a booth at local food festivals, farmers markets, or other gathering places to help get the word out.

Some gluten-free bakers have found success in offering their wares online. The Silly Yak Bakery in Madison, Wisconsin started as a brick and mortar bakery outside the Mayo Clinic in Rochester, Minnesota. As celiac patients tasted the goodies, the bakery began to take mail orders, and over time developed into an online bakery that ships to thousands of customers all over the world. Online sales or a delivery service can add significantly to a bakery's bottom line.

Financing the Transition

Some of the costs involved in going gluten-free include the costs of cleaning your building, possible new equipment, and baking supplies that can run 2-3 times the cost of traditional ingredients. Marketing costs can include building or revising a website, print advertising, and booth rental costs at local events.

The up-front costs of going gluten-free can run thousands of dollars, and not all business owners can put out that kind of money up front while trying to cover the regular overhead of the business. If you need help financing a major change or improvement in your business, a merchant cash advance can get you through the transition period and back to making money again.

Apply now for a Quikstone Capital Solutions merchant cash advance today. Funds can be available in as little as a few days.