All Gluten-Free

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Lucky Santo

No Reviews
Nikki DeGidio’s celiac diagnosis ushered her out of her role making pasta at Stoneburner and, eventually, into a relaxed cafe on Sunset Hill. The menu takes a pass on dairy, legumes, refined sugar, and most grains—but definitely not meat (or nuts). What does that leave diners? Plenty. DeGidio channels her chef training to make canny swaps, like sweet potato and cauliflower Read more...
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Niche Gluten Free Cafe and Bakery

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Toby Matasar is gifted. Her Eats Market Cafe in West Seattle gained a huge following with cinnamon-swirl french toast, upmarket egg mcmuffins, a matzoh ball soup to make bubbe cry. But two years ago, Matasar closed Eats and started a new lifestyle of the paleo variety. Now, the French-trained pastry chef of 20 years is entirely gluten free, as is her hot spot cafe Read more...
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Nuflours Bakery

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It’s the former home of North Hill Bakery, and Nuflours founders Amanda Bedell and Phebe Rossi are continuing the building’s 80-year tradition of housing a purveyor of baked goods. But this time, there’s no wheat. Nuflours (the business that began life as D:floured) makes a range of pastries, cookies, and cakes that are entirely gluten free. The baked goods are a familiar site Read more...
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Capitol Cider

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Capitol Cider owns its patch of Pike/Pine corridor as if its connoisseur’s cider list and candlelit date-night vibe were its primary draws. In fact that distinction belongs to its 100-percent gluten-free menu, where naturally gluten-free dishes like salsa verde short ribs and fennel-pear salads share the spotlight with outright miracles like crispy battered fish-and-chips and almond-crusted buttermilk cheesecake. Cider, of course, Read more...
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The Flying Apron – The Flying Apron: Fremont

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Walking into Flying Apron Bakery’s original location is like tumbling down a rabbit hole into the cheerfully tattered Fremont of hippy-dippy yore. Lined up along the entryway is an impossible variety of pastries—all not only gluten free, but vegan to boot. Making pastry without the aid of flour, butter, or eggs—one bows before that formidable achievement, which, in 2002, these folks were Read more...