A baker has proved gluten-free bread can rise to any occasion by winning a top prize.

Tom Thexton, of Haringey, suffers from coeliac disorder and went into baking to champion the cause of gluten-free bread.

Mr Thexton, who set up the Wild Thexton Bakery single-handedly 18 months ago and now supplies The Ritz, the Grosvenor House Hotel and the Ledbury, was last week crowned ‘rising star’ at the Baking Industry Awards 2014.

The young baker was presented with his prize by comedian and actor Hugh Dennis and Toby Hawkins, commercial director of award sponsors the Stevens Group.

Mr Thexton trained as a chef before moving into baking. He started at home but after borrowing money to rent his first industrial unit he now makes a range of breads including a white tin, a tomato and herb load, a burger bun and his favourite, an imitation rye loaf containing cocoa caraway seeds, dill and black treacle.

He said: “At the moment I do everything: making, baking, accounts and delivery. Soon, however, I hope to recruit another baker and expand the business.”

Martyn Leek, Editor of awards organiser British Baker magazine, said: “The Baking Industry Awards represent the pinnacle of bakery in the UK and all of the finalists are to be applauded for their dedication, their skills and their products or services. They have worked hard, some of them for a lifetime, to reach this pinnacle.”