But, as I shared last week, my oldest daughter is headed off to college this fall.  Everyone keeps asking me if I feel sad.  I have not felt sad, as much as I have felt reflective.  Our playroom has a wall of some of our favorite family photos.  Last night I was sitting in the playroom and running my eyes over the years.  I couldn’t help but sigh as I reflected on how my kids have grown up.  Maybe it is because it was so busy, but sometimes I can hardly remember those younger years.  What did it feel like to kiss those chubby checks?  To brush that long hair?  To be hugged by those little arms?  


And now here we are and my oldest is about to move out.


At least I can say that I have no regrets.  Before we had our first daughter, I was an employment discrimination lawyer at a huge law firm in Chicago.  I stopped working when my daughter was born.  I was not sure how long I would take off from work, but then we moved to Seattle and then we had another kid, and then my daughter was diagnosed with Celiac Disease, and then I just never went back to work. 


Someone was asking me recently if I was going to go back to work now that my kids are getting older.  They were surprised when I adamantly said no.  Hello – if you haven’t noticed I already have a really busy job!   And for me, I had to be a stay at home mom so that I could reach this point and have no regrets.


This is our favorite new salad recipe of the summer.  My oldest daughter found a version of it on Pinterest.  We love corn on the cob, but with a house full of metal-mouths (aka braces) corn on the cob is challenging to eat.  So this is our Corn-off-the-Cob Salad.  Hope you enjoy it too. 


Recipe for Summer Corn Salad




  • 6 ears of corn, husk and silk removed
  • 2 Tablespoons melted butter (use Earth Balance for Dairy Free)
  • 2 Tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 Tablespoon chopped cilantro
  • 1/4 cup red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 teaspoon salt


  1. Bring water to boil in a large pot.  Add the corn and boil for 3 minutes. Remove and allow the corn to cool slightly.
  2. Cut the kernels off the cob and set aside.
  3. In a small bowl, whisk together the melted butter, lime juice, chili powder, cumin, and chopped cilantro.
  4. Pour over the corn and gently mix to coat.
  5. Stir in the red onion and top with crumbled feta.
  6. Season with salt to taste.
  7. Serve chilled or at room temperature. Refrigerate leftovers.





Enjoy these last few days of summer!


This all came to a head for me yesterday.  We were meeting with the Chefs in the dining hall where she will be living in a triple dorm next year.  I was sitting there in this huge institutional cafeteria with three Chefs sitting across from me, when it dawned on me that she would eat almost all her meals next year in this place, prepared by these people.  Sadly, I left more than a little concerned about it.  In fact, I had a hard time sleeping last night.


Don’t get me wrong, they were very nice and very understanding and very willing to work with us, but it is not going to be easy.


They assured us salads would probably be safe but because it is a self-serve salad bar with gluten items on it, she is going to have to get someone’s attention, explain to them that she has celiac, and ask them to get clean product out the back.  This someone will be one of the 80 to 90 college students who work in the cafeteria, many of whom they explained are exchange students who don’t speak English very well.  They even admitted the first couple of weeks would be tough.


Ok, so you need to be assertive to get a clean salad.  But she can’t eat salad every day of the week.  Sometimes she will need a hot meal.  That gets even more complicated. They occasionally have meals marked GF on their menus, but because of cross-contamination, they are not sure those meals would be safe enough for my daughter who has celiac.  The whole gluten free double standard again.


On the days when she thinks she wants a meal, she is supposed to text the head chef and let her know she is coming and they will make sure they have “something” safe for her.


May sound easy enough, but they seemed a little surprised by the expectation that she may actually want “real” food on occasion.


And the “real” food that they would have ready for her was yet to determined.


And the burden is totally on her to ask for a safe meal.


I know that sounds like a nice solution but I left with the feeling that this was their answer for now and not sure they would really execute on it.   And that she is going to have to be very forceful to get a safe meal.


They also wanted to know what meals she could prepare for herself in her triple dorm!  Where she can’t even have a toaster.


I know you are thinking they can’t do that especially in light of the new FDA ruling and the lawsuit against the college last year.  And you are right and if they don’t provide safe meals, we can sue them but my daughter will be long out of the dorms by the time that happens.


Thankfully, her college is only a short drive away and I can prepare meals for her, and deliver them, and she can just warm them up.  But she doesn’t want that!  She is 18 and moving out for the first time and she just wants some independence.  She is honestly pretty bummed out about it too.  I can’t blame her for feeling sad – she just wants to go to college and live in a dorm like everyone else and go to the dining hall like everyone else and to not get sick.


I think this may be one of the biggest hurdles we have faced yet in living gluten free – to totally surrender to an institution the feeding of my very sensitive gluten free child.


So, as I said early, I couldn’t sleep last night.  Think I will send another email now to the Chefs.  Here we go again.  Will have to let you know how this one goes. 


Back to School Gluten Free

August 14, 2014

Here are some suggestions to hopefully help with the transition to school.

  • Notifying School Authorities

The first step is to notify the school about your child’s diet.  At the beginning of each school year, send out a letter to the school nurse, the receptionist in the front office, the Head of the School and the teachers.   Also request a copy be placed in the substitute teacher file. It is often the other parents who bring in snacks so email a copy to all of the parents in your child's class. 

I first wrote this back to school letter for my daughter when she was in fourth grade.  Back then; no one knew what “gluten” was.  Here I am eight years later revising it for her college dorm chef.    Feel free to copy the letter, post it in a word document and revise as needed for your situation.  I hope it helps!

Follow this link to a sample SAMPLE LETTER TO TEACHER AND PARENTS.

In addition to notifying everyone, be sure to:

  • Provide a Classroom Stash of GF Snacks. 

Provide the teacher with an assortment of gluten free snacks for those unexpected situations that will come up.  I have found it easiest to put everything in a gallon zip lock bag that is clearly labeled with your child’s name and “Gluten Free Snacks.”  Provide snacks that are durable to withstand whatever may come their way in the classroom. You also want to provide some healthy snacks that can be eaten in case of an emergency.

  • Provide a container of kitchen wipes. 

I also provide a container of kitchen wipes so that desks can be wiped down after other students eat gluten treats.

  • Gluten Free School Lunches. 

If you are lucky, your school may provide some gluten free options for your child. If your kids go to public school, look into filing for a 504 plan.  My kids went to private school and, in all honesty, the school has been terrible about providing any kind of special food for my kids.  So they take their lunch everyday. 

  • When planning for school lunches.

Buy a Fun and Different Lunchbox.  Buy your child a fun lunchbox that is not like everyone else’s and clearly label it with your child’s name. One year we had the standard issue Target lunchbox that several students had. One day I had to bring an emergency lunch to school because someone else had grabbed her lunchbox by mistake. 

Pack More Food than your Child Needs. Even though most schools do not permit it, all kids trade food. Additionally, you never know when a situation could arise where your GF child needs extra food. A spontaneous invite after school for a play date is okay because she will have extra food left over from lunch for snack. Lastly, it is good to have extra food in the event of an emergency. I feel better knowing my daughter has a little extra food.

Keep Lunches Fresh.  Our lunch ingredients are broken down into six main categories: main entrée, fruit, vegetable, something cold, snack item, and dessert. Sticking to these makes it easier for me (I don't have to think too much before my coffee kicks in) and for my daughter to make her lunch in the morning. She can put in whatever she wants, as long as there is one thing from each category. 

Here are some ideas for Gluten Free Lunches!

Finally, if you want an extra-special treat for after school or for in the lunch box, try these Chex Chocolate Bites!  My kids love them. 

How do you manage school gluten free?




 S'MAC New York City


We liked S'MAC so much that we ate here twice. Actually my girls would have been happy eating her every day.  I am fairly certain we will be “regulars” if they ever decide to expand to Seattle. 


Gluten Free Macaroni and Cheese anyway you like it!  What more can I say?  It was simply delicious. 


S'MAC New York City


I was a little leery because I am also dairy-challenged so macaroni and cheese is not a normal part of my diet.  I tried the dairy free macaroni and loved it!  It was pretty tasty for a vegan mac. 


S'MAC New York City


The macaroni comes in several sizes  - we had the nosh, which is the smallest size, and we were more than full.  You can have it straight up with cheese, which is what my girls had.  Or you can get creative and add an assortment of other toppings from rosemary to hamburger.  All of the breadcrumbs are made from gluten free cornflakes so don’t forget to add those. 


S'MAC New York City


We were there on a Saturday night on our way to a show and the place was packed with a long line waiting for seating. If you go down two doors, you can get the carryout and take it to a park to eat.  Or you can carry it over to Tu-Lu’s, only a few blocks away, and then get some Tu-Lu’s for dessert.


More about S’MAC




 Bistango New York City Gluten Free Restaurant


Bistango is gluten free heaven.  Located in midtown, it offers an intimate and charming classic Italian atmosphere. 


More than the atmosphere, the food blew us away.  First the gluten free bread is perfect – crunchy crust with a moist inside.  No one would have known it was gluten free.


Bistango New York City Gluten Free Restaurant


  The bread is good but the pasta is exceptional. 


Bistango New York City Gluten Free Restaurant


My gluten free teen almost cried when they served the homemade gluten free tortellini with roasted butternut squash, sweet potato, and sage cream with brown butter.  She must have asked me three times if it was really gluten free. I even double-checked with the server.  She swooned over the pasta and was mumbling how she has not had tortellini in eight years. 


My other daughter had the GF spinach ravioli and declared it the best ever. 


Since I also cannot have dairy, I assumed the ravioli would be out of the question for me.  I was surprised to find out they have a gluten and dairy free ravioli made with eggplant.  Oh my goodness!  For once I felt like I was not sacrificing because of my dietary restrictions.  I can’t even express the happiness this meal brought to us. 


Bistango New York City Gluten Free Restaurant


I was way too full by the time they presented the dessert menu with a wide selection of homemade gluten free desserts.   The girls split a cheesecake with an almond crust. 


If you visit New York, it would be a shame to miss this truly excellent restaurant.  I really can’t wait to return myself.


More about Bistango




We also ate at Pappardella, and Bloom's Deli.  You can find out more about these restaurants by clicking on their individual pages. 


All of the GF Places we did not Get to Try - the list of places we did not get to try is much longer than the list of places we did!  Click on the pages and leave comments if you have visited any of them. 


Don’t worry New York, we will be back soon!





Crumbs Gluten Free




Of the three bakeries we sampled, the girls voted Crumbs Gluten Free Bakery as the best Gluten Free Cupcake in NYC,


Crumbs Gluten Free Bakery is a few feet away from the main part of NYU.  On a nice day, you can grab a cupcake and head over to Washington Square Park


Even though Crumbs offered brownies, loaf bread and a few other treats, it is predominately a gluten free cupcake bakery.  




I don’t think I have ever seen so many gluten free cupcakes in one place. 




The cupcakes stand so tall that you actually can’t open your mouth wide enough to get it all in!


While the girls voted Crumbs No. 1 in NYC, I had the dairy free brownie cupcake, and the cupcake part of mine was a little “crumbly” and dry.  I also thought it had a little too much frosting. It is about half cupcake and half frosting. 






Jennifer’s Way Bakery




This is the bakery that I was most excited to visit on our trip to New York.  It was founded by Jennifer Esposito and she has done a great job of promoting awareness of Celiac Disease and taking something in her life that was hard and turning it into a positive.  


Sadly, this bakery disappointed me. While it is a good start for Jennifer, I am hesitant to send tourists here who are looking for a place to rest a bit and enjoy their gluten free treats.


We visited Jennifer’s Way Bakery in the mid-morning.  From the photos online, I thought it would be a large enough space for us to get a cup of coffee and enjoy a breakfast pastry. 


Jennifer is doing a great job with the recipes and the baking, as everything we sampled was moist and flavorful. 




Unfortunately, the selection of baked goods was pretty limited.  




While the bakery has great character, I was actually surprised by how tiny the bakery is.  They do have a small table, but this is more of a walk-up and carryout bakery than a sit down bakery.



The bagels were some of the best I have tried to date, but we were disappointed when they told us they could not toast them. 


Even more surprising, the bakery is lacking in a few essentials, such as water.  They did not have anything to drink.  No coffee or tea, which I tried to understand.  Although how hard is it to heat some water and have a few tea bags?  So we asked for cups of water to drink and they did not even have enough paper cups for water!  We had to share a glass. 


 More on Jennifer's Way Bakery


We actually ate more than just cupcakes and donuts on this trip.  Check back next week as we dig into some of our favorite places to eat dinner in NYC. 


I have made lasagna using my non-dairy cheese spread.  It makes a delicious lasagna, but adding another step onto an already time consuming recipe can be daunting. 

I have also tried using a little mayonnaise with some Daiya Shreds and that actually does not make a bad lasagna.  It can be a little flat and doesn’t have the creaminess of traditional lasagna, but works in a pinch.  

When I received a sample of Mori-Nu Silken Tofu, I knew it would be the perfect ingredient in non-dairy lasagna.  By the way, I call this lasagna non-dairy because it has GF sausage in it.  You can easily make this recipe vegetarian by leaving out the meat.

Mori-Nu Silken tofu is processed in a dedicated gluten-free facility, and is certified gluten free by the Gluten Free Certification Organization. The new logo with this certification will be on the packages soon. 

In addition to being dairy free, tofu is a low-fat, zero-cholesterol source of protein.  I received a sample of Mori-Nu tofu but all opinions in this post, and the recipe, are mine.


Non-Dairy Gluten Free Lasagna


Dairy Free Gluten Free Lasagna




  • 1 box Tinkyada gluten free lasagna noodles
  • 2 Tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 pound GF sausage
  • 2 cups kale, de-stemmed and chopped (optional)
  • 1 28 ounce can crushed tomatoes in tomato puree
  • 1 6 ounce can tomato paste
  • 1 Tablespoon dried parsley
  • 1 Tablespoon basil leaves
  • 2 teaspoons salt
  • ¾ teaspoon pepper
  • 24 ounces Morinaga Silken Tofu - Firm, crumbled
  • 3 1/2 cups Daiya Mozzarella Style Shreds*
  • 1 egg, lightly beaten
  • 1 Tablespoon dried oregano
  • 2 Tablespoons GF nutritional yeast (optional)




1.  Fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.  Rinse with cold water and sprinkle with some olive oil to keep them from sticking. Set aside.

2.  While the noodles are soaking, heat the olive oil in a large skillet.  Add the onion and cook for 5 minutes over medium-low heat.  Add the garlic and cook for 1 more minute.

3.  Add the sausage and cook until it is no longer pink (8 to 10 minutes).  If you are going to use the Kale, add it about 5 minutes into cooking the sausage. 

4.  Add the tomatoes, tomato paste, parsley, basil, 1 1/2 teaspoon salt and 1/2 teaspoon pepper.  Simmer uncovered over medium low heat for 15 to 20 minutes.

5.  Preheat the oven to 375 degrees F.

6.  Drain tofu and crumble with a fork.  In a medium bowl, combine the tofu, 3 cups Daiya Mozzarella Style Shreds, egg, 1 Tablespoon dried oregano, 2 Tablespoons GF nutritional yeast (optional), 1/2 teaspoon salt and 1/4 teaspoon pepper.

*You can use more or less Daiya Shreds depending on how much you like it.  I am not that crazy about it, so I actually go a little lighter and only use 2 cups in my lasagna.  But if you like the taste and texture of the Daiya Shreds, you will get more “cheesy” traditional lasagna if you use 3 cups.  The nutritional yeast is also optional.  It will give you a cheesier flavor but if you don’t want to buy a lot of special ingredients, it is okay to skip it. 

7.  Ladle 1/3 of the tomato sauce into a 9 x 12 inch rectangular baking dish, spreading the sauce over the bottom of the dish. 

8.  Next add the layers as follows:

  • Half the pasta (if it is sticking add some olive oil to loosen)
  • Half the tofu mixture,
  • One third the sauce,
  • Rest of the pasta,
  • Rest of the tofu mixture,
  • Rest of the sauce. 

9.  Sprinkle with ½ cup Daiya Mozzarella Style Shreds.

10.  Bake for 45 minutes at 375 degrees F, until the sauce is bubbling.


Dairy Free Gluten Free Lasagna




About Morinaga Nutritional Foods


In 1985, Morinaga Nutritional Foods Inc. began marketing aseptically packaged tofu in the United States under the Mori-Nu brand name. Morinaga helped to develop a revolutionary new packaging process that seals in all the wholesome nutrition of tofu in an airtight, shelf-stable package. This aseptic packaging protects the contents from the harmful effects of light, air, and microorganisms without preservatives or irradiation.  The Institute of Food Technologists voted Morinaga’s packaging "the #1 food science innovation of the last 50 years" because it increases nutrient retention and flavor while ensuring food safety. 



Tu-Lu's Gluten Free Bakery


Located in East Village, there is not one particular treat that we like the most.  Tu-Lu’s is just an overall good gluten free bakery and we loved everything that we sampled.  


Tu-Lu's Gluten Free Bakery


While Babycakes has the donut market and the “healthier” cupcake market, I personally think Tu-Lu’s cupcakes are better.  They also carry dairy free and vegan cupcakes on Fridays and Saturdays. 



The Snickerdoodle cookie was so soft and sugary; The perfect blend of gluten free ingredients..  

Looking for a savory meal, Tu-Lu’s also serves Panini’s.



The wait staff was pretty indifferent about serving us, but the bakery does have a small area for sitting and enjoying your snack.


Tu-Lu's Gluten Free Bakery



If you have visited Tu-Lu’s Gluten Free Bakery, let us know what you think!


Babycakes New York City

April 24, 2014


The point of the trip was to visit NYU.  My daughter is a senior and trying to decide where to go to college.  She has narrowed it down to NYU and University of Washington – what a spread!  While NYU is an amazing college, I am secretly pulling for Univ. of Washington. 


In addition to visiting NYU, we spent a lot of time hanging out in Soho and shopping (I was with two teenage girls).  My youngest daughter got her first pair of Doc Martens.




We strolled through the art galleries in Chelsea and walked along the High Line – a park built on an elevated freight line.   We visited the 9/11 Memorial.   (Avoid the lines by getting your ticket on-line before you go).


We spent a day at the Metropolitan Museum of Art. I am so glad that my girls have inherited my love of art and are content to wander through art museums with me. I could have spent a lot more time there.  We also wanted to get to The Frick but ran out of time (it was because of all of the shopping and the fact that my daughter’s feet hurt from wearing the new Doc Martens).


Of course, we took in a couple of Broadway shows.  We go to New York pretty regularly so we have seen most of the long-running headliners.  This trip, we decided to see Matilda since this was one of our favorite movies when my kids were younger.  Unfortunately, it was disappointing for us.  The musical is designed for very young kids.  Your family may enjoy it if your kids are in the early elementary range, but my girls thought it was boring.   The sound was really bad as well so it was hard to understand what they were saying.  My oldest daughter did not realize they were talking in British accents until we pointed it out to her after the show.  She just thought they were talking funny.


On the other end of the spectrum, we saw James Franco and Chris O’Dowd in Of Mice and Men.  It is a pretty heavy play, but we are true Steinbeck fans so we all loved it.  The playwriting was true to the book and very moving.  I looked over at the end and both of my girls had tears in their eyes.  They dried quickly afterwards when they met James Franco outside the Stage Door.  Don’t worry - my youngest teen does not have an Instagram account!



In addition to all of that, we ate a ton of delicious gluten free food.


Can you believe that New York has six gluten free bakeries (with seven locations)?  We really wanted to visit all of them but we were so full by the end of the week we just couldn’t do it. 


Babycakes NYC



After sampling four of the six, the girls decided that Babycakes is still their favorite.  Babycakes has a great selection of gluten free treats, but really, it is all about the donuts. 




I don’t know how they make such good gluten free and vegan donuts.  These were “melt in your mouth so full of flavor I couldn’t believe they were gluten free ” donuts.   I would never stop eating donuts if there was a Babycakes in Seattle!  We also sampled the banana bread, which was really just perfect and very hardy.  It held up all the way on our trip back to Seattle without getting dry or crumbly.





The cupcakes have a distinct “Babycakes” flavor.  I think it is because they use bean flour.  And since the icing does melt pretty quickly, it’s best to eat them right away.  They are great cupcakes, but the girls like the cupcakes from Crumbs better. 


By the way, Babycakes is now 100% gluten free. In the past, they used spelt in some of their cupcakes.  Babycakes NYC stopped using spelt in Spring of 2013 and thoroughly cleaned all of their equipment.  In addition to being gluten free, BabyCakes offers goodies that are free of dairy, casein and eggs. 

Babycakes will also pour you a hot cup of tea, in addition, to other beverages.  There is a tiny bit of room to sit inside, but if it is a nice day you can sit out front and enjoy your treats and beverages while watching the diverse life of the neighborhood. 




It should be noted that Babycakes is in what I would call an eclectic neighborhood.  I can appreciate the diversity in the neighborhood and we have never felt unsafe, but this is not 5th Avenue.   While you are there, pop around the corner and take in the Tenement Museum.  



We like Babycakes so much that we went back on our way to the airport for some snacks for the airplane.   If you have visited Babycakes, follow this link and let us know what you think! 


Come back tomorrow for our review of Tu-Lu's Gluten Free Bakery.



Start with an Easter Cocktail


I love the look of this drink.  Just make sure your candy sprinkles are gluten free. 



Easter Basket Cocktail

By The Cocktail Lady


 For the Appetizers/Salad


I am serving this Bacon Salad in a Cup by Chef Jimmy Boswell.



Bacon Salad in a Cup

by Chef Jimmy Boswell

You can never go wrong with Deviled Eggs by Gluten Free Easily.



Mom's Deviled Eggs

By Gluten Free Easily

My family loves these Egg Muffins.



Egg Muffins

by Yours Truly

While you are waiting on the ham, keep them full with Blueberry Bread.  I think this is my family's favorite recipe - but no wonder, it is more like a cake than a bread! 


 Blueberry Bread

by Yours Truly

 It is the perfect time of the year for this Strawberry Spinach Salad.



Strawberry Spinach Salad

By Yours Truly

A quinoa salad is perfect with ham too.



Lemon Quinoa Salad

by Yours Truly

For the Main Course


This is what I am serving as our main course, Rosemary Orange Braised Lamb Shanks by Chef Jimmy Boswell.  I have followed Chef Boswell on Facebook for a while now and his recipes leave my mouth watering. 


Rosemary_Orange_Braised_Lamb_Shanks .png

 Rosemary Orange Braised Lamb Shanks

by Chef Jimmy Boswel

Maybe it is because I grew up in the Midwest, but any recipe with the words Hash and Bacon in the title gets my attention.  I don’t think I will wait until Easter to try this one.  Looks too good and from another one of my favorite bloggers, the Urban Poser.



Smoked Ham & Green Apple Butternut Squash Hash w/Bacon Jam 

by The Urban Poser

 Or there is always the classic baked ham by Carol over at Simply Gluten Free.



Maple Ham

by Simply Gluten Free

 Some Gluten Free Sides


Karina’s Gluten-Free Goddess blog is the very first blog that I followed when we went gluten free.  I have read almost every post she has written over the years.  It is funny how you feel like you are friends with fellow bloggers as you follow them through moves and emotions, and good food.   Here is a trustworthy recipe for gluten free dinner rolls. 




Gluten Free Dinner Rolls

by Gluten-Free Goddess



Easy Oven Roasted Vegetables

by Clean Eats, Fast Feets

Or how about some Roasted Asparagus from our friends over at Living Without Magazine?  By the way, click on the recipe link below the photo for more Gluten Free Easter Recipes.


Roasted Asparagus

by Living Without



Classic Corn Pudding

By Gluten Free Easily

Or you can serve these Gluten Free Popovers by Karen Robertson.



Gluten Free Popovers

by Karen Robertson

 For Dessert


Sometimes with kid's desserts, I think it is as much about how good it looks, as it is about how it taste.  These are super cute and kid friendly.  Make sure you use the Kellogg's Gluten Free Rice Krispies.



Frosted Rice Krispie Treats

by One Creative Mommy

 Look at these cute and actually pretty healthy chocolate Easter bunnies that are dairy-free, sugar-free and gluten-free.  You can order Bunny Treat Molds from Amazon.com.



  Sugar, Dairy and Gluten Free chocolate Easter Bunnies

by It Takes Time

Or how about these Cherry Chocolate Cupcakes by one of my favorite bloggers the Gluten Free Homemaker.



Cherry Chocolate Cupcakes

by The Gluten Free Homemaker

 Angel Food Cake is always a winner.



Angel Food Cake

by Yours Truly

Or you could order Plain Eggs Chocolate/Candy Molds and use this recipe for peanut butter cups and make your own allergy-friendly peanut butter eggs.



Feel free to share your favorite recipes in the comments. 




Gluten Free Bakeries in the Seattle Area





Flying Apron

3510 Fremont Ave North, Seattle, WA

16541 Redmond Way, Ste E Redmond, WA

(206) 442-1115

A dedicated gluten free bakery with "your good health in mind."  I have come to really appreciate Flying Apron.  In fact, you can find me at the Redmond location on most Wednesday's around lunch time. 






Check website to order or see where sold.

A Seattle gluten free bakery that sells its products through farmers markets, wholesale, at cafes and co-ops, and through special orders. Nuflour will be opening a Gluten Free Bakery in the Capitol Hill neighborhood sometime this summer!



RylieCakes (Kent)

18437 East Valley Hwy, Suite 102
Kent, WA 98032
(425) 251-1239

RylieCakes Gluten Free Bakery sells made-from-scratch cakes, cookies, bars, breads, muffins and pastries, as well as offering a Saturday  breakfasts, coffee and beverages.






 Wildflour Gluten Free Baking Company (Bellevue)

13600 NE 20th Street, Suite B.

Bellevue WA, 98005 in Apple Tree Plaza. 

They are currently open to the public with retail hours on Friday from 10:30 - 5, and Saturdays from 10 - 3.  Check the website as these hours may change.

Wildflour Gluten Free Baking Co. creates Artisan Baked Goods in a Dedicated Gluten Free Bakery using the finest quality local and seasonal ingredients.



Bakeries that sell Gluten Free Items: 

The following is a list of local bakeries that sell gluten free items, in addition to traditional wheat-based items.  Double check to confirm the gluten free status of their items.  We consider the risk of cross-contamination too high and will not eat items made in a wheat bakery, but that is a personal choice for you to make. 


Cinnamon Works 1536 Pike Place, Seattle (206) 583-0085  I know that this bakery gets rave reviews.  While the ingredients they use are certified gluten free and their gluten free goods are baked in a "controlled" environment, they warn that "because we are a bakery that produces traditional, wheat baked goods, we do not have control over the wheat in the air." We got sick after eating here several years ago.  I am not sure what the current situation is but I would ask about cross-contamination. 


Cupcake Royale Now selling GF Cupcakes at all locations. Not a dedicated GF bakery.  Here is how they handle the gluten free cupcakes.  

We bake our Gluten Free cupcakes fresh every day, just like the rest of our tasty cupcakes, and sell them at all cafes. We do take cross contamination of our product very seriously. All employees are trained on the importance of segregating  the Gluten Free cupcakes from the rest of our assortment. In our bakery we clean and sanitize all equipment between all batches of cupcakes. In our cafes we keep our Gluten Free cakes separate from the rest and dedicate a special tray and pair of tongs to handling those cakes.

While we take extra precautions to ensure the safety of our product, as it is made in the same facility as the rest of our tasty morsels we cannot recommend that people with Celiac Disease partake in this particular dessert. That being said, I personally am Gluten Intolerant and I partake in our Gluten Free cupcake fairly often you know quality control and all that ;), and they are DELICIOUS.


Great Harvest Bakery 4709 California Ave SW, Seattle  (206) 935-6882  A pretty extensive gluten free selection but I would not consider this place safe for celiac's as all of the bread is cooked in a common bakery with gluten containing items.  This is what they say:

Although these products are made from naturally gluten free ingredients and we do our best to avoid cross contamination-- our products are at a risk of being contaminated with gluten as we grind our own wheat flour & handle gluten-containing ingredients. These products are not recommended for those with Celiac Disease or Extreme Gluten Sensitivity.


Stuffed Cakes 9003 35th Ave SW in West Seattle  (206) 428-8581 A "regular" bakery that has at least one GF flavor of cupcakes available in the shop each day and many more that can be ordered, including a GF Vegan cupcake. While the bakery is not exclusively GF they do take precautions to avoid contamination including doing:

GF baking first in the day when everything is cleaned/sanitized the night before and there's no flour dust in the air.  All GF ingredients are stored in airtight containers. Cupcakes are served on their own tray at the shop. The fondant is gluten free and vegan so we can use it for everyone.


SweetCakes Bakery 128 Park Lane Kirkland, WA  (425) 821 6565 Offering Gluten Free cupcakes but not a dedicated GF facility. 

We use our own blend of Rice Flour, Tapioca Flour and Potato Starch. Since we make wheat products in our bakery as well as gluten free we separate bulk ingredients and clean our facility every day before working with gluten free products to prevent cross contamination.


Trophy Cupcakes With locations throughout Seattle and the Eastside and offering several gluten free cupcake flavors.  This is not a dedicated gluten free bakery. 

Though we are not a gluten free bakery, we are sensitive to cross contamination and take steps to prevent regular flour from coming into contact with our Gluten-Free batters and cupcakes. We make our gluten free batters first thing each day to ensure that the bakery is still very clean of regular flours and that all of the equipment and kitchen tools are sanitized. We do not open regular flour bins or bags until our gluten free batters are put away. We also keep our gluten free batters away from regular batters while we are doing and baking the cupcakes. Gluten free cupcakes are always transported on separate trays than non-gluten free cupcakes and stored on separate trays in the individual locations. In shops, we are careful to keep gluten free cupcakes on their own trays and platters and we also ask customers who are requesting a mix of GF and regular cupcakes if they would like a separate box for the GF cupcakes. We are also very careful about using sanitized bakery tools when decorating the GF cupcakes as well.