San Luis Obispo Baker Creates Gluten-Free Mexican Pastries, Addresses Cultural Barriers to Healthcare

Estefany Contreras of San Luis Obispo, California, is filling a gap in the market – and a personal need – by baking traditional Mexican pastries without gluten, a venture born from her own diagnosis of Celiac disease five years ago.

Contreras, who runs “Sin Gluten Co.,” initially found gluten-free alternatives for staples like pasta and tortillas, but discovered a lack of options for pan dulce, a cornerstone of Mexican baking. “I was shocked at first because I didn’t know what I was going to eat,” Contreras said. Her diagnosis led her to recreate beloved treats like polvorones, puerquitos, and conchas, ensuring they were safe for those with gluten sensitivities. This addresses a growing need for inclusive food options within the Latino community.

The journey hasn’t been without hurdles, as Contreras has encountered cultural misconceptions surrounding Celiac disease and gluten-free diets. Family friend Monique Yudico-Brauner noted that Latinos often face barriers to healthcare, delaying diagnoses. “In our culture, a lot of illnesses are believed not real or that we don’t have them,” Yudico-Brauner explained. Contreras also combats the belief that a small amount of gluten won’t cause harm or that gluten-free versions won’t taste authentic. You can learn more about Celiac disease from the National Institute of Diabetes and Digestive and Kidney Diseases.

After three successful weeks selling at the Downtown San Luis Obispo Farmers’ Market, Contreras is preparing to expand her reach by shipping her baked goods throughout California. This expansion could inspire similar businesses catering to specific dietary needs within cultural food traditions. For more information on food allergies and sensitivities, visit Food Allergy Research & Education (FARE).

Contreras plans to continue growing her business and breaking down stigmas surrounding Celiac disease and gluten-free eating within the Latino community.