Archive for the ‘Gluten-free’ Category

Liberation Bakery

October 15, 2017

If you want a healthier dessert option, Liberation Bakery offers gluten-free, paleo, raw, and vegan desserts. I see them every Sunday at the Capitol Hill Farmer’s Market, and last weekend I decided to give them a try (even though I am not the kind of person to seek out a healthier dessert option).

They have everything from vegan “cheesecake,” to raw chocolate, to gluten-free vegan chocolate chip cookies. Not my usual cup of tea, but I got a small sampling.

On the left is a coconut truffle, with a layer of pretty intense chocolate. The middle bite is a coconut bliss ball – my favorite of the three. On the right is a peanut butter cup, which could have used a little more sugar (natural of course). If you’re in the mood to be healthy, don’t read this blog. But do get treats from Liberation Bakery.

Advertisements

Frankie & Jo’s

May 2, 2017

Seattle is one of the few places in America you can be successful while describing your ice cream parlor as “A plant-based ice cream shop,” which is Frankie & Jo’s self-descriptor. It’s also one of the few places you can get away with charging $12 for a pint. Yet both times I’ve visited there’s been a substantial line (even in this cold, rainy Seattle so-called spring).

IMG_2621

With unique flavors like chocolate-tahini, gingered golden milk, and salty caramel ash, it’s easy to be intrigued – and the friendly folks that work there will happily let you sample away.  I liked the chocolate tahini, with the sesame paste providing both texture and flavor, but to get the full experience I got the “Date Shake” with “Moon Goo” topping.

IMG_2620

The Date Shake flavor was made with coconut milk, dates, and maple syrup and, though not as creamy as dairy ice cream, satisfied my sweet tooth well enough. Moon Goo is their version of caramel sauce, and I had to admit that a little went a long way in terms of flavor and and sweetness.  I’m still partial to Bluebird when it comes to Capitol Hill ice cream, but I wouldn’t say no to another mini-scoop plus Moon Goo!

Market Treats… Again!

August 3, 2016

It’s market season in Seattle and once again, my goal is to visit each and every one. It’s a great way to explore small, artisan bakers and dessert makers, and on my recent trip to the West Seattle market I found tiny Shambala Bakery, specializing in vegan and gluten-free desserts. Now, I’m not a huge fan of either category, but I have friends who are so I bought a few items for them:

image

That’s a banana muffin and a lemon sugar cookie – both vegan and gluten-free. I missed the wheat more than the dairy – both seemed on the gritty side to me. But my vegan and gluten-free friends said both were really good.  Next up was the South Lake Union Saturday Market, where I found Macadons – Macarons by Donna. The fun part of this macaron stand was that they sell ice cream sandwiches (macaron style, naturally). I got the lychee:

image

Mild and sweet, it was an interesting twist on the typical macaron – but I got some of those too:

image

Let me take a minute to talk about the durian flavor – the yellow cookie on the left. As most folks know, the durian is a foul-smelling tropical fruit – not your typical macaron flavor (they are packaged separately to avoid contaminating the flavors of the other macarons). Honestly, I took a bite and threw the rest out – I was happy to try it but it wasn’t for me. Much friendlier to the palate was the tutti fruity (red) flavor, the nutella (brown) flavor, and the oreo (grey) flavor. But all (minus the durian) were excellent and recommended.

Brown Sugar Baking Company

July 13, 2015

I’m mostly a gluten-full, dairy-and-nut-lover, but I was excited to try Brown Sugar Baking Company a couple weekends ago at the Columbia City Farmer’s Market. I was impressed at how many baked goods these folks are able to make vegan and gluten-free – not easy with cookies, cakes, and pies!

image

I was happy with my first choice, a mixed berry gallete. While it was certainly different from the butter & flour versions I’m used to, I would say it was still pretty good. It was neither gummy or powdery and was the right amount of sweetness. I was a little less enthused about the cookie, probably because I’ve been eating so many flour-full cookies lately and this one tasted a little strange.

image

 

I’m thinking a chocolate chip cookie without eggs, butter, and especially flour is just a different beast altogether, and this is probably one of the better ones out there. So, while vegan/gluten-free isn’t really my lifestyle, I’d recommend this bakery to anyone looking for an allergen-free dessert!

Cinnamon Works

September 4, 2012

So many Pike’s Place Market bakeries… what’s a girl to do? (Try them all. This is the logical conclusion). On a recent trip to the Market, I stopped by Cinnamon Works for the first time.

It’s one of those places that I’d walked by dozens of times, never quite tempted enough to sample the wares (too much focus on gluten-free for my taste).  People say their gluten-free cinnamon buns are very good, but I just can’t imagine life without flour. I selected a regular chocolate chip cookie and an oatmeal raisin cookie.

To tell the truth, I found both to be fine but unremarkable. The chocolate chip cookie was too crackly and thin, and the oatmeal raisin cookie was too dense. People have given this place pretty good reviews on Yelp, so I imagine I’ll try some different goods next time and be more impressed.

 

PIE

February 5, 2012

The name says it all at this Fremont cafe – PIE offers a variety of sweet and savory pies accommodating everyone from the traditionalist (try the apple pie a la mode) to the gluten-free (I thought the crust tasted like gravel but my gluten-free friend said it was good).

Besides its colorful storefront and cheerful interior, what I like about this place is that the menu is constantly changing. I had a more traditional breakfast pie (eggs, cheese, and bacon) but if I had been a different day it could have been huevos rancheros or mac and cheese with peas (they also have dinner pies with tasty-sounding meats).

After thoroughly enjoying my breakfast pie, I moved on to dessert. Wanting to try multiple pies, I took advantage of their bite-sized offerings and snapped up a tiny apple pie to go. Not having the same restraint when it comes to peanut butter, I opted for a full size:

To be honest, I wasn’t in love with the crust, which was dry and tasted like a cracker. This was strange, because I loved the breakfast pie crust and the mini apple pie crust – maybe because I heated those up and allowed the moisture to soak into the crust.  The peanut butter filling, however, was perfectly delightful. And, although I’m generally not an apple pie person, I could have eaten a dozen of those mini apple pies… it was superb.

 

Sugar Bakery

January 16, 2012

The Sugar Bakery is one of those places I’ve driven by dozens of times but never had the chance to go to, mainly because of it’s hours (Monday-Friday 7-6, Saturday 9-1) and location (First Hill). Great if you’re working in the area, not so much if you’re not.  But when my yoga class this week was cancelled, I decided to restore and replenish my body through scones and cupcakes. Upon arriving at Sugar, I was immediately excited by their “bread of the day” board:

The sandwiches are made with their own foccacia, and I would have happily gobbled one down (they looked delicious), but I decided to be extra decadent and order a raspberry scone and red velvet cupcake (my breakfast and lunch, respectively).

I found the scone to be a little too close to a biscuit (not that there’s anything wrong with biscuits), and would rather have tried the cinnamon brioche (a good reason to find time to return!).  The cupcake, however, was superb.  Hidden inside of it’s red velvety goodness was a little ball of chocolate truffle, which gave this little beauty some serious oomph. I also appreciated the frosting, which was cream cheese rather than buttercream, and not overly sweet. Speaking of overly sweet, if you’re planning on spending any amount of time here, you’d better like pink…

The decor didn’t bother me (I have a pink laptop, pink ipod, and used to have pink hair), but guys might find it intimidating. Just sayin’…

PS. They also have a nice variety of gluten-free, for those so inclined.

 

The Flying Apron

August 29, 2011

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.