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Seattle’s Gluten-Free Claims to Fame

Three products celiacs don’t want to eat without, made right in our back yard.

Kathryn Robinson
Author: Kathryn Robinson
Less than 1 min.read
Gf pie vvdxo4

Shauna Ahern got to be a gluten-free diva because of pie crusts like this. 

Image: Facebook

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.




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Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.