ALL ITEMS ARE GLUTEN FREE, SOY FREE, DAIRY FREE, CORN FREE, AND KOSHER (PARV) TOO!

• White Honey, Almond Bread Loaf – Traditional style loaf with light soft feel, buttery flavor with a touch of sweetness.

• Dark, Honey, Almond Flax Bread Loaf – Dark in color, rich in flavor, hints of rustic earthiness and mild sweetness. KIDS LOVE IT!

• Honey Almond, Flax Bread Loaf (EGG FREE) – Dark in color, rich in flavor, earthy notes and firm texture.

• Sweet Dinner Roll – Traditional style, light in texture, rich buttery flavor, and versatile for any occasion: Holidays, picnics and barbeques!

• Pizza Crust’s – Traditional pizza crust. Take and Bake style, with rich yeastiness and traditional flavors.  Our crust come in 8, 10, 12, and 14 inch sizes as well as regular and thin crust.

• White Bread Crumbs (Panko) – Panko Style breads crumbs brings new baking options to your Kitchen. Great with crab cakes and for putting a light crust on your baked chicken.

• Stuffing Mix – As traditional stuffing, this holiday favorite makes GF baking quick and easy.  Enjoy with Bavaria Mills seasonings (Included) or use with your family recipes.

• General Purpose GF Flour Mix – This mix is can be used as a 1 to 1 substitute for most baking recipes.

• Sweet Breads and Cakes – Our variety of sweet baked products are what makes Bavaria Mills stand out.  These items flavor, and texture brings them to the forefront of any bakery isle or bakery. With virtually no difference from other traditional style sweet breads our items offer new options to the conscious shopper.

Available: Carrot Cake, Vanilla Pound Cake, Zucchini Cake, Banana Bread, Pumpkin Loaf, and Ginger Bread.

• Muffins – These family favorites are exceptional in flavor, texture and nutrition. An excellent addition to any bakery these items sell themselves. Taste and look better then most products in the category and KIDS LOVE THEM!

Available (All Fresh): Blueberry, Lemon Chia, German Chocolate, Apple Cinnamon, Banana Nut and our Mixed Muffin Pack.

From Gluten Free Mom -

These are absolutely the best pizza gluten free crusts!!

I was worried that the pizzas would not taste as good as the ones from Garlic Jim’s – how much of the novelty would be lost by making them at home?  Would they taste as good cooked in a normal oven?  No worries - my kids actually liked the home cooked pizzas better (and there are no concerns about cross contamination).   If you have the shell, you can whip together a homemade pizza in about two minutes – just add sauce, cheese and whatever other toppings you like and bake at 375 degrees for 10 minutes.  How easy is that?

 

From Gluten Free Adventures -

It’s becoming easier and easier to eat gluten free, with more and more options hitting the shelves each week, but what if you have multiple food allergies? I came across a company that offers gluten free, dairy free, soy free, corn free, and sometimes, by special request, egg free products. Bavaria Mills, out of Washington, is a completely wholesale company, offering their products to pizza joints and what not in their area, and slightly beyond. To my knowledge, my local store is currently an exclusive seller of their products. They do premade pie-crusts- (awesome!), pizza crusts in multiple sizes, breads, croutons, and beyond. Fat Mike’s in Elk Grove, CA is currently using this pizza crust for their gluten free offerings, and now I can make the crust at home, without the worry of cross contamination. I suggest you try to get your favorite, local pizza place to carry this gluten free option.

Truly delicious! - d.p.

Goldie at Garlic Jims -

I am grateful to Bavarian Mills. They make our gluten free pizza crust. It’s delicious! It’s cool to find out that we’ve tapped into a market that is always looking for new food. We had no idea there were so many people willing to go out of their way to buy gluten free food. Not only is it lucrative for us BUT we’ve actually offered a product that GI peeps actually enjoy. Bavarian Mills rocks!

14700 NE 13th Court

Vancouver, WA 98685

(360) 571-7611

info@bavariamills.com

Marie Smith – President/CEO

Marie Smith is a co-founder of Bavaria Mills Specialty Bakery and President. In 1992 Marie began experiencing adverse health issues related to airborne allergies and foods. In 1994 Marie was diagnosed with many allergies, with the most adverse being Gluten. Marie had aspirations of starting a business of her own, and her education led her towards a business degree. With a new focus on health and diet, Marie decided to change her studies to Holistic Nutrition and allergy free foods.  Marie developed a passion for the nutritional integration in baking and still holds that passion.  It is through this work that Marie has been able to co-create what is now a superior line of specialty-baked goods. Marie is an industry expert at Gluten free Baking.

• Extreme grass family allergies (grass, wheat, and corn).
• Celiac

Mike Smith – Production Manager/COO

Mike Smith is a co-founder of Bavaria Mills Specialty Bakery and Production Manager. In 1993 Mike was diagnosed with lactose intolerance and later diagnosed with gluten intolerance. Unfortunately, most safe products were lacking three key components Mike and Marie were seeking, Nutrition, texture, and flavor. Mike, along with Marie, began experimenting with new concepts. After years of rigorous research and educating themselves Mike, along with Marie, developed a comprehensive knowledge regarding the properties of Gluten Free baking. Mike is a co-creator of the Bavaria Mills product line and is the production manager for the entire facility. Mike studied engineering and worked in the automation arena for 18 years. Mike has spent the last 12 years as the President of Centerline Controls Northwest. Mike brings the experience needed for superior project management, production logistics, and process development to the Bavaria Mills organization.

• Celiac
• Chemical sensitive
• Due to a Gluten free diet, Mike is now able to digest dairy again.

Lance Blanchard – Chef/Baker

A talented Chef from Austin, Texas, Lance graduated with honors from the certification program at Le Chef Culinary School and has more than 15 years in professional cooking. During the last 4 years, he has specialized in raw, vegan, and gluten-free cuisine. The combination of being a private Chef and working for Wholefoods Market provided a background and skills in food design, developing new innovative food combinations and creating exceptional recipes with simple, pure, and flavorful ingredients.

• Gluten Intolerance

We at Bavaria Mills are excited to have Lance join the team!

Bavaria Mills also has a superior staff of skilled bakers that work diligently everyday to produce exceptional GF products to its dedicated customers.

Our goal is to bring the family together again by making great tasting “real food” the whole family can enjoy!

“Family Meal Time” page features new ideas and recipes from the team as we find new and exciting ways to enjoy a GF life.

 Veggie Quiche

1 Bavaria Mills Pie Crust, unbaked

6 eggs

¼ cup unsweetened (whole) coconut milk or whipping cream

1/8 cup chopped yellow or green bell pepper

½ cup chopped spinach, *if using frozen chopped spinach, thaw and drain thoroughly

1/8 cup chopped fresh basil

2 oz crumbled plain goat cheese or feta cheese

¼ tsp. each sea salt & ground pepper

Preheat oven to 350 degrees.

In a medium bowl, whisk eggs with milk. Set aside.

Arrange bell peppers, spinach, basil, cheese on the bottom of pie crust; season all with sea salt and ground pepper.

Pour egg mixture over ingredients.

Bake in preheated oven for 30-35 minutes.

Cool 5 minutes on wire rack before slicing.  Makes approx. 8 servings.

        Seafood Quiche

1 Bavaria Mills Pie Crust, unbaked

6 eggs

¼ cup unsweetened  (whole) coconut milk or whipping cream

4 oz lump crab or shrimp meat

3/4 cup grated goat cheese cheddar or Swiss cheese

1/8 cup chopped red bell pepper

1/8 cup chopped green onion

½ tsp. Old Bay Seasoning*

¼ tsp. each sea salt & ground pepper

*optional ingredients- 1/8 cup sliced green olives, or

1/8 cup chopped poblano pepper

Preheat oven to 350 degrees.

In a medium bowl, whisk eggs with milk. Set aside.

Arrange crab or shrimp, cheese, red bell pepper, green onion and poblano pepper (optional) on the bottom of pie crust; season all with Old Bay Seasoning, sea salt and ground pepper.

Pour egg mixture over ingredients. Bake in preheated oven for 30-35 minutes.

Cool 5 minutes on wire rack before slicing.  Makes approx. 8 servings.

*Old Bay Seasoning: celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika