Chicago, Illinois USA, April 15, 2008 – Deerfields Bakery, a family-owned business located in Chicago’s north and northwest suburbs, announced the launch of gluten-free baked goods, which will be sold in its three stores in Schaumburg, Buffalo Grove and Deerfield as well as online at www.DeerfieldsGlutenFree.com.

”Over the years, we have had increasing requests for gluten-free products,” owner Kurt Schmitt explained, who, enlisted the help of his partner and a baker, Lisa Albertson, to develop the best tasting gluten-free baked goods. ”We’re bakers, after all, and this was a fun challenge for us,” Schmitt added.

“You won’t even be able to tell our cookies or coffeecakes are gluten free,” Schmitt stated, adding, “We tested our products on people who eat wheat.” Since so many households with a celiac in it must buy separate food, Deerfields wanted these families to be able to buy just one baked good that everyone could enjoy and help reduce the worry of cross-contamination.

Since cross-contamination is a valid concern for celiacs, Deerfields has a designated gluten-free production area in its Schaumburg facility. Schaumburg was ideal because of its large production area and the fact that only cakes are decorated in one part of the bakery.

“We purchased a brand-new oven to bake gluten-free items,” Schmitt said, “and we don’t have any wheat, bran, barley or rye flours stored on the premises.” In fact, all wheat products are baked at the Buffalo Grove facility and shipped in closed cabinets early every morning, making it easy to avoid cross-contamination. “We mix, bake, cool, and package gluten-free products the same day to prevent cross-contamination,” Schmitt said.