Laurie’s Grain-Free Bakehouse grew from founder Laurie’s personal search for food she could safely eat after developing severe wheat and gluten intolerances. Launched in 2005, the Lansing, New York bakehouse now makes small-batch bread for people who miss the texture of traditional loaves but need a grain-free option, working in a dedicated kitchen to reduce cross-contamination.
Everybody Eats, IncEverybody Eats began in Brooklyn in 2004 when lifelong celiac Pedro Arroba started baking with $600 after failing to find bread he wanted to eat. Two decades later, his personal approach still defines the bakery, which makes handmade gluten-free food for people managing celiac disease and other allergies. Its dedicated facility supports that mission while Arroba continues developing breads and treats with familiar flavor and texture.BROOKLYN, NY
Katz Gluten FreeFounded in 2006 after Mrs. Katz began baking for her two celiac children, Katz Gluten Free has grown from a home-kitchen experiment into a Mountainville, New York bakery making indulgent gluten-free baked goods. Its dedicated facility produces treats designed for people managing multiple food intolerances, with products certified gluten-, dairy-, sesame- and nut-free. Katz also provides certified gluten-free contract manufacturing and private-label support for other allergen-friendly baked-goods brands.MOUNTAINVILLE, NY
Gluten Free Bakery GirlFounded by pastry chef Tricia King in 2011, Gluten Free Bakery Girl makes scratch-baked treats in a completely gluten-free kitchen in Easton, Maryland. Inspired by her own gluten intolerance and work creating menus for customers with celiac disease, King develops original recipes that are tested routinely for the National Celiac Association’s gluten-free certification. The bakery prepares small batches locally and serves retail, wholesale, and nationwide-shipping customers.ST MICHAELS, MD
Flakely Gluten-FreeChef Lila Colello’s woman-owned Bryn Mawr bakery makes gluten-free, wheat-free French pastries and artisan breads using classic techniques and simple ingredients. After her celiac diagnosis, Colello set out to recreate the croissants she missed; Flakely is now among the few gluten-free bakeries worldwide to master the technically difficult pastry. The microbakery serves the Philadelphia area from its storefront and ships frozen baked goods nationwide.BRYN MAWR, PA