For people living gluten-free, the obvious foods are easy to avoid. Bread. Pasta. Traditional baked goods. Most people understand those risks.
The real challenge isn’t the obvious gluten.
It’s the hidden gluten.
Many foods that appear harmless can contain gluten through additives, processing, or cross-contamination. For people with celiac disease or strong sensitivity, even trace exposure can matter.
Soy sauce is one of the most common surprises. Traditional soy sauce contains wheat unless it’s specifically labeled gluten-free. Salad dressings, marinades, soups, and sauces often use thickeners or stabilizers that contain gluten. Even oats can be unsafe unless certified gluten-free because they’re frequently processed alongside wheat.
Candy, seasoning blends, deli meats, and packaged snacks can also carry hidden sources. Ingredient labels aren’t always simple, and gluten can appear under unfamiliar names.
That’s why transparency in baking matters.
At Bella’s Cookies, we are a vegan bakery. Our kitchen uses flour during regular baking days. However, we schedule dedicated gluten-free production days where only gluten-free ingredients are used. Before each of those baking sessions, the kitchen is thoroughly cleaned and sanitized from top to bottom. Equipment, surfaces, and tools are prepared specifically for gluten-free work.
This process allows us to offer gluten-free desserts with a high level of care while being honest about how our kitchen operates. We believe customers deserve clarity, not marketing shortcuts.
For many people managing gluten sensitivity, informed decisions are everything. Knowing how food is prepared matters just as much as the ingredient list. That’s why we’re open about our methods and meticulous in our routines.
Gluten-free living doesn’t have to mean giving up great desserts. It just means choosing bakeries that respect the responsibility that comes with serving allergy-aware customers.
At Bella’s, careful preparation is part of the recipe.