Bakeries are among the hardest places to eat safely with a food allergy or coeliac disease. Flour hangs in the air, nuts and seeds are everywhere, eggs and milk are in almost everything, and the same trays and mixers are used all day. Yet the number of dedicated gluten-free bakeries and allergy-aware cake makers in the UK has grown steadily, and the law now gives customers far more information than it did a decade ago. This guide explains what the rules require, what the labels really mean, and the questions that separate a genuinely careful bakery from one that simply has a free-from shelf.
The law in plain English
Natasha's Law and PPDS food
Since 1 October 2021, food that is prepacked for direct sale (PPDS) has had to carry a label showing the name of the food and a full ingredients list, with the 14 major allergens emphasised, for example in bold. The change is known as Natasha's Law, after Natasha Ednan-Laperouse, who died following an allergic reaction to a baguette that did not list sesame. In a bakery, PPDS means items made on the premises and packed before you choose them: boxed slices of cake, wrapped sandwiches, bagged cookies.
Loose and made-to-order items
Unwrapped items on the counter, and cakes made to order, do not need a printed label, but the business must still provide accurate allergen information. It can be given verbally, but there must be clear signposting telling you where to get it, and the Food Standards Agency encourages written information too. If staff cannot answer an allergen question confidently, that is information in itself.
Prepacked food from elsewhere
Products made by one business and sold by another, such as a supermarket cake or branded biscuits on a cafe counter, carry the full standard food label, with allergens emphasised in the ingredients list.
The 14 allergens, and where they hide in a bakery
UK law names 14 allergens that must always be declared. Several turn up in places you might not expect.
| Allergen | Obvious sources | Less obvious bakery sources |
|---|---|---|
| Cereals containing gluten | Wheat flour, bread, pastry | Malt in some breads, barley or rye flakes in multigrain mixes, oats unless certified gluten-free |
| Eggs | Sponges, custards, meringues | Egg wash glazing on bread and pastries, some icings |
| Milk | Butter, cream, cheese | Milk powder in soft rolls, chocolate, whey in some fillings |
| Tree nuts | Almond, hazelnut, walnut, pistachio | Frangipane, marzipan, praline, some "plain" macarons |
| Peanuts | Peanut butter cookies | Some oils, satay-style savoury bakes |
| Sesame | Seeded bagels and buns | Tahini in Middle Eastern sweets, seeded crusts sharing trays |
| Soya | Soya milk in vegan bakes | Soya flour and lecithin in bread improvers and chocolate |
| Sulphur dioxide and sulphites | Dried fruit | Fruit cakes, some glacé cherries and candied peel |
| Mustard | Savoury pastries | Sausage rolls, cheese straws, quiche |
| Celery | Savoury pies | Stock and seasoning in pasties and pie fillings |
| Lupin | Rare in the UK | Lupin flour in some continental breads and gluten-free mixes |
| Fish, crustaceans, molluscs | Savoury bakes | Anchovy in some savoury tarts and focaccia toppings |
Note that coconut, nutmeg and pine nuts are not on the UK list of tree nuts, though some people with nut allergies still react to them. If in doubt, ask your allergy clinic, not the bakery.
What gluten labels actually mean
| Wording | What it means | Suitable for coeliacs? |
|---|---|---|
| Gluten-free | A legally protected claim: no more than 20 parts per million of gluten | Yes, as long as the claim is genuine and controlled |
| Very low gluten | No more than 100 parts per million; used only for foods containing specially processed cereals | Some coeliacs can tolerate it; check with your dietitian |
| No gluten-containing ingredients (NGCI) | The recipe has no gluten ingredients, but there is no guarantee about cross-contact | Not reliably; ask how it is prepared |
| May contain gluten | A voluntary warning that cross-contact cannot be ruled out | Usually avoided by coeliacs |
| Free-from | A marketing term, not a legal claim; check which allergens it refers to | Only if it specifically says gluten-free |
Coeliac disease is an autoimmune condition affecting around 1 in 100 people in the UK, and even small amounts of gluten cause damage. That is very different from choosing to eat less gluten, and a bakery that understands the difference will tell you honestly whether its products are safe for coeliacs.
Dedicated versus mixed kitchens
A dedicated gluten-free bakery does not bring wheat, barley or rye flour onto the premises at all. That removes the biggest risk: airborne flour, which can settle on surfaces and finished goods long after the baking is done. A mixed bakery with a gluten-free range can still be careful, with separate equipment, baking gluten-free items first in the day after a deep clean, and sealing them before any wheat flour is used. But the risk is never zero, and many people with coeliac disease or severe allergies choose dedicated bakeries for that reason.
Questions to ask before you buy or order
- Is this product made in a kitchen that also handles my allergen?
- Do you use separate equipment, trays and storage for allergen-free products?
- When in the day are they made, and are they wrapped before other baking starts?
- Do you check the ingredients of everything you buy in, including chocolate, sprinkles, flavourings and decorations?
- Can I have the allergen information in writing?
- For a custom cake: will the decorations, board and any toppers be from the same allergen-controlled supply?
Good bakeries welcome these questions. If you are brushed off or told "it should be fine", walk away.
Nut-free cakes and celebration bakes
Nut-free birthday cakes are one of the most requested allergy orders, and one of the hardest to do safely, because almonds and hazelnuts are fundamental to classic baking. Almond flour turns up in macarons and frangipane, marzipan covers fruit cakes, and many chocolate products carry "may contain nuts" warnings. A baker producing a nut-free cake needs nut-free chocolate, nut-free sprinkles and decorations, and a clear process for avoiding cross-contact. If the allergy is severe, look for a baker who keeps nuts out of the kitchen entirely.
Vegan does not mean allergy-free
A common mistake is to assume a vegan bakery is automatically a safe choice for every allergy. Vegan bakes contain no egg or milk ingredients, which helps many people with those allergies, but they often rely heavily on other allergens: cashews and almonds for creams and cheesecakes, soya milk and soya-based spreads, and sometimes wheat gluten for structure. Equally, "plant-based" packaging can sit in a kitchen where dairy is used, so a vegan product is not always suitable for someone with a severe milk allergy. Ask the same cross-contact questions you would ask anywhere else.
Getting the most from a gluten-free bakery
Gluten-free baking has improved enormously. The best gluten-free bakers use blends of rice, buckwheat, sorghum, tapioca and certified oats rather than one flour, and build structure with psyllium husk or xanthan gum. Expect gluten-free bread to be best on the day or toasted after that, and gluten-free cakes to dry out a little faster than wheat-based ones. Freezing slices on the day you buy them is a good habit.
Frequently asked questions
What is the difference between gluten-free and 'no gluten-containing ingredients'?
'Gluten-free' is a legal claim meaning the food contains no more than 20 parts per million of gluten, which requires control of cross-contact. 'No gluten-containing ingredients' only describes the recipe and gives no guarantee about contamination during preparation.
What is Natasha's Law?
Since October 2021, food prepacked for direct sale, such as boxed cakes or wrapped sandwiches made and packed on the premises, must show a full ingredients list with the 14 major allergens emphasised. It is named after Natasha Ednan-Laperouse.
Do bakeries have to tell me about allergens in unwrapped cakes?
Yes. Loose and made-to-order foods do not need a printed label, but the business must provide accurate allergen information on request and signpost where to get it. Many now provide it in writing.
Are gluten-free bakeries safe for people with coeliac disease?
Dedicated gluten-free bakeries, which keep gluten-containing flours off the premises, are generally the safest choice. Mixed bakeries can be careful too, but ask how they prevent cross-contact before you buy.
Is coconut a tree nut under UK allergen rules?
No. Coconut is not one of the tree nuts that must be declared under UK law, nor are nutmeg or pine nuts. Some people with nut allergies still react to them, so take personal medical advice.