Seattle gluten-avoiders tend to know the restaurants they can safely eat in (some of which omnivores will like, others not). But Seattle is gaining a nationwide reputation for the quality of its gluten-free baking products—three of which we highlight in our Food Lover’s A to Z.
Here you will find the pasta Tom Douglas uses when he needs to feed gluten-avoiders, made in a warehouse in Kent. A mom-and-pop outfit crafting g-f baking mixes for everything from French baguettes to chocolate cake. And a flour blend conceived and produced by Seattle’s own bonafide gluten-free diva.
Check it out, along with approximately 5,000 other local food facts and tips, right here.