The Flying Apron

If there’s gonna be a gluten-free, vegan, organic bakery, Fremont seems a good place to put it. The Flying Apron therefore fits right into the neighborhood, providing Seattle-ites with one of their only decent gluten-free, vegan bakery options. Now, if you’re like me (loving all things butter and flour), a place like The Flying Apron may not be first on your list (as it wasn’t for me). But, since the gluten-free craze seems to be expanding, it helps to know about good options in case you have to feed folks who are vegan or gluten-intolerant, as I did a few weeks ago.

Amazingly, I was able to nab a parking spot right in front of the store (they also have a location in Redmond). The space itself is sunny (at least on this particular summer day), spacious, and welcoming. They show local art on the walls and participate in the Fremont Art Walk. The owners seem dedicated to providing quality baked goods to people with dietary restrictions, and I was astounded at the variety:

The cookies, doughnuts, cakes, etc seemed to go on and on, and each item was labeled with a full list of ingredients. I asked one of the workers to help me choose a few items, and together we came up with three: the peanut butter chocolate chunk cookie, a chocolate cupcake with peanut butter frosting, and a lemon poppyseed muffin.

I thought the cookie was easily the best of the three. Peanut butter is my second-favorite fat (after butter), and I didn’t notice the absence of regular flour. The texture was crunchy and crumbly, and worked for me.  The other two items didn’t please me quite as much. The muffin tasted rubbery and chewy, and the cupcake lacked the proper texture (although the icing was fine). I think it’s just very difficult to make cake and muffin batter without using “real” flour. My friend, who is gluten-intolerant, told me these were some of the best desserts she had ever had since going gluten-free, and I believe her. If you have dietary restrictions, The Flying Apron is a great option for dessert. Otherwise, I suggest sticking to wheat, butter, and eggs.

 

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