Linda Fitzerman of Far North Dallas was diagnosed with gluten intolerance three and a half years ago, which meant no more wheat, barley or rye. The ingredients are found in nearly everything, especially breads. “I went to the grocery store and loaded up my cart with everything I could eat. It was disappointing,” she says. So, earlier this year, she opened her own gluten-free bakery, Local Oven, which focuses on often overlooked essentials such as hamburger and hotdog buns, baguettes and pita bread in a variety of flavors. Except for the wide selection of biscotti, Fitzerman specializes in breads. “My focus is the entrée,” she says. “I thought there was a big, gaping hole that needed to be filled.” Her products are available in the bakery and used at 55 restaurants around the Metroplex. “It’s frustrating not to be able to go out to eat like everybody else.” A few neighborhood restaurants with Fitzerman’s gluten-free options include the Original Pancake House in Addison, Kenny’s Italian Kitchen, Norma’s Cafe and The String Bean. A gluten-free diet isn’t just for those with an intolerance. “No one needs it,” Fitzerman says. “Any doctor will tell you that it has no nutritional value. A lot of people feel better when they get off gluten.”
2650 Midway, Suite 114
Hours: 8 a.m.-5 p.m. monday-friday, 10 a.m.-3 p.m. saturday
Price range: items are sold in batches, $8-$10 for a package of six loaves
Tip: The breads have no preservatives and keep well in the freezer.