Hi, I’m Erika, the baker, recipe developer, and founder of Alternativa, a small-batch gluten-free bakery based in San Diego, California.

In 2020, after being diagnosed with celiac disease, I had to completely rebuild the way I cooked and baked. I refused to choose between flavor and well-being, so I began creating artisan gluten-free food that taste amazing, feel good to eat, and are 100% celiac-safe.

Your safety is non-negotiable. Every item is prepared in a dedicated gluten-free kitchen following strict protocols for storage, prep, baking, cooling, and packaging to avoid any cross-contact with gluten.

We follow the FDA’s gluten-free standard of less than 20 parts per million (ppm) of gluten. For those with celiac disease, even trace amounts can cause harm which is why our kitchen and recipes are built around trust, safety, and integrity.

Everything at Alternativa is handmade in small batches using mostly organic, high-quality ingredients that I blend myself for each recipe.
You’ll find Argentine favorites like alfajores, a soft and tender gluten-free challah, brownies, bagels, and more, all crafted without preservatives, refined sugars, or seed oils.

Our baked goods are freshly made for pick-up in San Diego, bringing together artisan quality, wholesome ingredients, and true gluten-free peace of mind.

I grew up in Argentina, lived in Uruguay and Italy, and brought those culinary influences to Southern California. My recipes were born from necessity and perfected through research, experimentation, and passion.

I also love to travel, every trip inspires new flavors, textures, and techniques that I bring back to my kitchen. Whether it’s a traditional bread from Europe or a sweet treat from South America, I’m always finding ways to reinterpret those experiences through a gluten-free lens.

Welcome to Alternativa Gluten Free a bakery where safety meets flavor, and where every loaf, cookie, and dessert is made with heart, purpose, and integrity.