Gluten Freebird

Cherry Blossom Cakes bakes delicious gluten-free cakes and cupcakes with almond and coconut milks, brown rice flour, and tapioca and potato starch.

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D.C. foodies have been drooling over Buzz’s cupcake of the month, a muffin of devil’s food cake frosted with a luscious peanut butter and bacon marriage.
Since I worship chocolate, eat enough peanut butter to be considered part of the Jiff family, and dream about bacon, this cupcake was meant for me.
Only it wasn’t available to [...]

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I’ve been away (from the blog) on my annual cleanse of no meat/dairy/caffeine/alcohol. Clean and refreshing? Yes. Inspiring of blog posts? Not quite. But I’m back on the wagon, which means my first stop was the dessert aisle.
I busted over to the Old Town Whole Foods in search of some new treasures. Wandering the frozen [...]

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My inner 5-year-old freaked out last year when I realized that I couldn’t have a normal, store-bought birthday cake. I knew that there would be plenty of gluten-free cakes, but would they be suitable for my birthday? Let’s just say that the once-a-year issue of birthday cake led to more panics than losing beer, pasta, [...]

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Teaism’s Salty Oat Cookie is something of a legend in D.C.
It’s an enigma of flavors, all wrapped together. It’s salty, sweet, soft, and thick. It looks like a healthy oat cake, but tastes like a sinful treat. And I haven’t had one in eons.
The Gluteneer ran a 10-miler over the weekend, so we treated him [...]

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Yesterday’s D.C. DailyCandy showcased a B’more-based vegan baker. The company’s called Emily’s Desserts and they offer a line of gluten-free vegan donuts.

The GF varieties are made with rice flour, potato starch, and tapioca flour. They’re nice and soft, with a good cakey flavor.
The donuts come in three flavors: cinnamon sugar, glazed, or chocolate-dipped. They look [...]

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I wouldn’t exactly call myself a cookie monster, but I am probably a step above a fiend. I enjoy cookies, ice cream sandwiches, wafers, and other little doughy things. If they have chocolate in them, all the better.
Tops in my book are the classics, but I also appreciated Le Petit Ecolier, the French chocolate-dipped biscuits. [...]

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