It took 10 doctors in two states over a two-year period to diagnose what was ailing Michele Kirkland. As it turned out, it was a something she had never heard of–celiac disease.
She learned with the diagnosis that food poisoning had triggered the celiac disease gene that was lying dormant in her body. At one point she got down to 67 pounds. That was in the 2000s when Michele was in her early 20s. Twenty-five years later, Michele, now 48, has mastered all the current knowledge about celiac disease, an autoimmune condition that causes the immune system to react to gluten, which is a protein found in foods containing wheat, barley or rye.
And, she has mastered preparing delicious foods for people who have the same disease. She got tired of eating bland foods and started experimenting with recipes of her own. Today, Michele shares those recipes with the public in her Southern Delights by Michele bakery in the Woodhaven Shopping Center on South 14th Street. The bakery is in the first space just to the east of Hobby Lobby.
“Enjoy life again, one gluten free bite at a time” is her motto.
Michele started with a cottage bakery in her home in January 2024. By June of that year, she had outgrown the home bakery and moved to a new location. And by May 2025, she had outgrown that space, too, and moved to her current location.
She had to completely remodel the Woodhaven space, including building a new kitchen, painting the walls pink, setting up small tables and chairs, and decorating with charming touches. All of that took time, and Michele was finally able to open her bakery in July 2025. In September, she opened a separate bakery, with limited offerings, in the food court at Dyess Air Force Base. Everyone who tries her pastries and casseroles agrees that they are, indeed, delicious.
“I’ve pretty much nailed it,” Michele said of her taste-filled treats.
But that’s not the whole story. Michele also hosts Savory Nights by Southern Delights in the bakery each quarter so that more people can find out what she has to offer. She’s working on a cookbook titled, “The Southern Fried Celiac,” for her favorite foods like fried chicken, gravy and chicken fried steak. And, she teaches cooking classes and does consulting for anyone with celiac disease.
“If you’re a newbie coming in, it’s kind of scary,” she said.
Michele learned all that the hard way when she was diagnosed 25 years ago. Ingredients have improved tremendously since then and more restaurants offer gluten-free alternatives. But, Michele warned, just because a restaurant has “gluten-free” choices on the menu doesn’t mean it’s safe because of cross-contamination problems. Her bakery is 100 percent gluten-free.
“It’s really a safe haven for people with gluten intolerance,” she said. “They come in here and they’re just blown away.”
Michele buys all her ingredients locally and advises looking for one of two “certified gluten-free symbols” on products. They are issued by two different associations, and Michele vouches for both of them.
“You can trust either one,” she said.
In addition to the foods for sale in the bakery, Michele offers casseroles, custom orders and holiday meals and treats. Next up will be several Valentine’s Day treats such as chocolate-covered strawberries, cake pops and various heart-shaped pastries. It takes two full-time employees and Michele to keep up with all the daily offerings and special orders.
Before opening her own bakery, Michele was in sales for 18 years. That didn’t satisfy her desire to make a difference in people’s lives, but she found the perfect opportunity to do that with her diagnosis. Many people have never heard of celiac disease or know little about it until they’re diagnosed. That’s where Michele wants to step in and help. She recently made a cake decorated to look like a dog for a boy’s sixth birthday party. It was his first-ever birthday cake. Michele definitely made a difference in his life.
“It makes me teary-eyed,” Michele said.
When Michele was diagnosed with celiac disease 25 years ago, gluten-free products were scarce and even if they could be found, they had no taste and often were unsafe. She had to create most foods from scratch. It was a challenge, but Michele has now turned that challenge into a passion.
“Celiac disease isn’t a life sentence,” her mission statement says. “Everyone deserves food that’s safe, joyful and delicious.”
By Loretta Fulton
Photos By Shayli Anne Photography
I especially liked the story about Michele’s struggles with celiac disease. My two oldest brothers were born with the condition. The doctors in Abilene had no idea what was wrong with my oldest brother. As a result, he almost died. My parents who were both connected to the health field, finally took him to Houston where he was treated for celiac condition. He had a rough road ahead of him for about three or four years. When my middle brother was born with the same condition, he had it a little better. However, it was no picnic for either one. Dr. Donald McDonald who was just a young pediatrician in Abilene at the time, took very good care of them. He also, took care of me and also, my youngest brother . Neither of us were afflicted with the celiac syndrome., thank heavens. None of our children inherited the condition,either. Celiac is a very elusive condition and very difficult to treat. My heart goes out to Michele.