Off the Wheaten Path: New bakehouse is all gluten free

Heidi Moir doesn’t want to compromise on texture. She wants her doughnuts to taste like doughnuts, her bread to be soft and fluffy, and her muffins to feel like muffins.

Moir has always wanted to open a bakery, and since she developed a gluten-intolerance 13-years-ago, a gluten-free bakery was the natural choice.

The Bakehouse Off the Wheaten Path opened in mid-June. Moir bakes mini-Bundt cakes, scones, brownies, cinnamon rolls, and even green-chile doughnuts — to please those New Mexico tastebuds.

“That was my goal, to make a product that you can’t really tell the difference and then be able to open something like this to cater to the 100% gluten-free community. That’s a dream, and now it’s finally coming true,” Moir said.

The most requested item is bread, because while many gluten-free bread options are available in the freezer aisle, nothing beats fresh-baked bread.

In the early 2000s when Moir’s son was diagnosed with a gluten intolerance, finding gluten-free snacks that tasted just like the gluten version was a near impossible task. The market for gluten-free foods has grown substantially in the last decade.

According to Fortune Business Insights, the global gluten-free food market was worth $5.27 billion in 2021 and is projected to grow to almost $10 billion in 2028, with North America accounting for the majority of the gluten-free food market.

But it can still be difficult for people with Celiac disease or a gluten intolerance to go out and eat with their family without bringing their own food along or eating in advance. Moir’s new bakery offers a regular coffee shop experience, but one that’s safe for gluten-free diners.

Gluten is the protein found in wheat, rye, barley and some other grains — ingredients that are the basis for many baked goods, pastas and breads. Celiac disease is an autoimmune disease. When people with Celiac disease eat gluten, their immune system attacks their small intestine, which can cause long term damage and increase the risk of cancer and autoimmune conditions like Type 1 diabetes or multiple sclerosis.

There’s a lot of trial and error in developing a good gluten-free recipe, said Moir. She’s had time to develop recipes at the South Valley Economic Development Center food industry incubation program, where she used a professional kitchen to launch her business in 2018 before the storefront opened.

Moir may already be your favorite gluten-free baker. She delivers gluten-free baked goods to eateries around Albuquerque, including Little Bear Coffee, Castle Coffee, La Finca Bowls and the Owl Café.

The Bakehouse Off the Wheaten Path, located at 515 Wyoming NE, is open Wednesday through Saturday, 9 a.m. to 3 p.m.