The last time I ate gluten was a decade ago.
I’ve lived a gluten-free lifestyle since 2016, the start of my senior year of high school. But believe me, it was not by choice.
In the months leading up to the start of the school year, I began losing weight rapidly. I constantly felt fatigued, uncomfortable and frequently dealt with stomach and abdominal pain after eating.
Following a series of different medical tests, I was told I have a gluten intolerance.
What is gluten? Gluten is a protein found in wheat, barley, rye and other grains, according to the Cleveland Clinic.
It’s found in several common foods and drinks, including pasta, cereal and beer. Gluten can also be in things like vitamins, cosmetics and even certain medications.
Adjusting my diet and eating habits was less than ideal at first. This was a whole new world for me. But fast forward 10 years later and it has made a world of difference.
I’ll admit, it hasn’t gotten easier avoiding the foods I used to love — but I can’t help but feel fortunate that I developed this intolerance when I did. The amount of gluten-free options at grocery stores, restaurants and even fast-food chains has only expanded since I began this diet 10 years ago.
Are gluten-free options pricier? Yes. Do they taste as good without gluten? Not always. But having options is the key, because I can’t imagine how difficult it may have been to find gluten-free choices 40, 30 or even 20 years ago.
In Delaware, Fully Gluten Free bakehouse & market offers exactly what its name says — a gluten-free getaway. The bakery has been at its 256 S. Sandusky St. storefront for about three years. I can’t believe it took me until now to get there.
All gluten free, all the time
I visited the bakery in February. Until then, I couldn’t tell you the last time I walked into an establishment knowing I could safely eat everything my eyes came across. It’s certainly an odd luxury we take for granted.
Upon walking through the doors, the aroma of freshly-baked goods sent my senses into shock. My eyes struggled to decide where to start looking — a pleasant predicament.
In addition to the two walls of shelves stocked full with brand-name products — everything from pastas and baking mixes to sauces and snacks — the bakery cooks, bakes, prepares and freezes over 100 different products in its on-site bakehouse.
The business currently rotates production of over 200 items from its certified and dedicated gluten-free kitchen, experimenting and perfecting new recipes weekly.
Those products include both sweet and savory — from calzones to cinnamon rolls, breakfast pockets to donuts, and fresh cakes and cookies to a variety of bagels. It’s safe to say it was a challenge for me to decide what to take home.
I decided on a cinnamon roll, a bag of apple donuts and a cinnamon sugar bundt cake.
Now I’m no food critic, but the experience was simply outstanding. I felt as though I had been transported back in time and was enjoying a gluten-filled goodie. It was that tasty.
If you’re gluten free like me, I encourage you to check this bakery out. But be prepared to want to buy everything in sight. Not local? No problem. The bakery now ships select products nationwide to 48 states.
Below are answers to other frequently asked questions:
The storefront is open seven days a week from 7 a.m. to 8 p.m. I know I’ll certainly be back.
To learn more about the story of Fully Gluten Free bakehouse & market, click here.
