Are you hypersensitive to gluten, wheat starch and cross-contamination? Welcome to us! You are not alone in this.

All sweet gluten-free bakery products such as pastries, buns, cookies, pastries, cakes and all bread require separation in a display and completely separate utensils. So no, in the case of gluten sensitivity, cross-contamination is a constant threat. Especially with storage and handling in displays with bakery products, when a small crumb, traces of wheat flour and even contact contamination, where hypoallergenic and gluten-free coexist in the same space, is simply devastating for the gluten-sensitive person. Even if the entire display is completely gluten-free, the entire handling chain must also be completely gluten-free, from start to finish where flours and all ingredients are safely stored and then also baked in a completely safe environment, due to the risk of cross-contamination.