A good gluten-free bakery is like a unicorn, magical and special

First off, today is a pretty historic day. Today our fellow Celitariats, the non-celiac gluten welcome-to-the-club-meme-5538sensitive, have been verified as having a digestive issues from eating wheat! It’s a step in the right direction to get all of the right and privileges that celiac’s have (yeah I’m still trying to figure out what those are too.) But it’s a step towards recognized medical diagnosis and away from the “wheat-belly” it’s all in your head gluten intolerance. So, that’s good. The study was reported today on celiac.com, but the actual study was been published since July 25th.

So, what does this have to do with my post today, well it was brought to my attention from one of my favorite GF bakeries. They posted the study on Facebook this morning. It’s not their normal thing, usually it’s about their season menus, but this was something that they wanted to celebrate. So let’s celebrate them back a little.

There are a couple of big gluten free bakeries out there. We all know about them Udi’s is probably the biggest, but now they’re more of a gluten free food line than anything else. There’s a lot of bigger regional bakeries. Out here in the NW we have W.O.W. (Without Wheat) which is out of Kent, Washington and makes one amazing oatmeal cookie. You can usually find these two in the gluten free section of your grocery store. Then there’s the small neighborhood bakeries. These you can sometimes find in the bakery section or freezer section of your special grocery store or by driving to their home neighborhoods. The Seattle area has a slew of these. There’s Flying Apron, NuFlours, Coffee and a Specialty Bakery (which is downstairs in Pikes Place Market and worth the walk down all those stairs) and Wildflour (way over in Bellevue.) Large chunks of Seattle are covered with their own little neighborhood places. And then you  have the start-ups that are in your farmer’s markets. We found a really nice one at our local farmer’s market called Sugar and Spice, and they make amazing bread, including a cinnamon swirl bread that makes the best french toast.

The first one of these that I made my way into was Wildflour. They have an amazing flour

giphy

This is kind of what it looked like!

mix (no they don’t sell it) that makes light fluffy bread and some of the best chocolate chip cookies that I’ve ever had (glutened or gluten free.) Walking into Wildflour was like walking into a Willy Wonka’s magic chocolate garden room. I could eat anything and everything. It’s not until you walk into a grocery store and realize exactly how much you can’t eat to understand what it’s like to take that freedom for granted. Walking into a dedicated gluten bakery takes all of that away. There you can eat everything! That bread on the shelf, you can eat that. Those cookies in the case, you can eat those too. I honestly think I spent way too much money on out first trip to the shop, but it was so worth it. We walked out with some of the best foccacia I’ve ever had and cookies that were amazing. It’s just a beautiful thing.

I had a similar feeling when we went to Coffee and Specality Bakery and got some bacon cinnamon rolls (they make the best cinnamon rolls) and spoke with the owners for 20 minutes about Seattle suburbs and got some free dinner rolls from them. Or when I met some girlfriends for coffee at Flying Apron and there was mac and cheese and beer and doughnuts! Oh my! It’s kind of great just being able to go in some place and eat EVERYTHING knowing that it was safe to try whatever I want. The best part is when your friends think that the gluten free option is better than the gluten option.

Yup, the food of our people is better than what you Gluticrats have. Sure you can eat gluten free, but until you know that it’s as good as or better than that glutened stuff, well that’s really special. I still have more to explore, but that’s part of the joy of being gluten free. There’s a whole new world of food to eat.

 

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