Before the fancy flours.
Before the food blogs.
Before “gluten-free” had its own aisle at the grocery store…
There were just a bunch of humans and a lot of very creative workarounds.
Ancient Workarounds Were Just… Normal
Long before anyone knew what gluten was, people were baking without it. Not by choice—just because wheat wasn’t always available.
- In ancient Mesoamerica, people made tortillas from corn, not because they were gluten-free—but because that’s what grew.
- In Japan, early rice-based dumplings and mochi were completely gluten-free by design—yet nobody branded it that way.
- In Africa, flatbreads like injera (from teff) were fermented and naturally wheat-free centuries before it became trendy.
Moral of the story: gluten-free isn’t new. We just gave it a hashtag.
The 1940s: When Gluten-Free Meant Survival
During WWII, wheat was scarce in Europe—and so were answers to mysterious health issues. Enter: Dr. Willem-Karel Dicke, a Dutch pediatrician who noticed something bizarre…
During wartime bread shortages, kids with celiac disease actually got better.
When wheat returned, so did their symptoms.
His work changed everything. By the 1950s, the world had its first real proof that gluten could hurt certain people—and the phrase “gluten-free” was officially born in medical circles.
1970s–80s: The Sad, Cardboard Years
The early days of gluten-free products were… well… grim.
Most loaves were dense, pale, and had the emotional appeal of a cinder block.
Gluten-free baking was seen as medical, not magical. Health food stores carried strange brown flours and unlabeled mystery mixes, often involving bean flour and a side of regret.
2000s–Present: The GF Glow-Up
Then it happened.
People started experimenting. Blogs were born. Instagram blew up. And suddenly, gluten-free wasn’t a sentence—it was a style. Chefs, home bakers, and whole food companies dove in headfirst to reinvent the category.
The result? A renaissance.
From Parisian-quality macarons to chewy New York–style bagels, from crispy waffles to fried donut holes you could never guess were GF—baking got bold, fun, and inclusive.
And thank goodness it did.
Where Petley Grain Fits In
Now we’re here—on the shoulders of rebel bakers, clever grandmas, and people who just didn’t want another dry muffin.
At Petley Grain, we don’t believe in “good for gluten-free.”
We believe in good, period. Crispy fritters. Fluffy donuts. Pancakes that actually flip.
Because gluten-free isn’t a trend anymore.
It’s a tradition—one we’re proud to carry (with a touch of cinnamon sugar on top).
Tag us @PetleyGrain with your own gluten-free glow-ups!
Whether it’s a riff on an ancient bake or a fresh funnel cake fantasy, we want to see how you make gluten-free history in your kitchen.
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