a gluten-free bakery

By Penny Rawson

When nuflours began appearing in neighborhood Farmers Markets a few years ago, celiacs and gluten intolerants rejoiced. Just one taste gave them flavors and textures long remembered. Who would have guessed that a combination of sorghum, millet, potato and tapioca flours could make eating so much fun again!

Co-owners of nuflours bakery, Phebe Rossi and Amanda Bedell are both gluten intolerant. Phebe found out after feeling so much better when following a gluten-free diet and long-suffered ailments disappeared. Amanda has more serious gluten issues and is close to being celiac. What better people to fully understand our needs and cravings.'

Amanda (l) and Phebe by Paul Butterfield Photography

In 2011, Phebe opened Dolce Lou at the Wallingford Farmers Market, and Amanda had recently begun d.floured; both gluten-free bakeries. A mutual friend, knowing that both were looking to expand, decided they should meet. It was business love at first sight. They talked for six hours, and in that relatively short period of time found they had the same ideas of where they wanted to go, formed a business plan, and made the decision that Phebe would be back of the house, and Amanda out front and marketing. Together they would bring tasty non-gritty gluten-free food to the fore.

At first they worked out of a small co-op kitchen on Queen Anne but were quickly running out of space. When an old bakery on Capital Hill became available they jumped at the chance. Renovations began December 2013 and the nuflours dedicated gluten-free baking facility started cooking about 5 months later. A retail shop out front followed 5 months after that, with a few tables and chairs and a retail counter filled with artisan breads, savory and breakfast items, muffins, cookies, grab & go cakes, tender brownies, cupcakes, and seasonal specials.

Of course, to create true gluten-free favorite comfort foods and the like, it took a great deal of trial, error and dedication. Texture is as important as flavor in gluten-free baking. It is an ongoing process! Phebe is proud to say "All products are gluten-free and peanut free. Most products are also free of rice, corn and soy. Dairy-free and egg-free options are available." They have found that even those who tolerate gluten "will appreciate their mouth-watering treats, savory pastries and artisan breads."

Fortunately it is getting easier to buy their baked goods. In addition to the storefront on 15^th Avenue, other options include 77 coffee and tea shops, cafes, and restaurants on regular delivery routes all over Seattle. Check nuflours website for locations. At the Ballard and University year-round Farmers Markets, and another 7 or so Markets that open seasonally, you will see well-stocked stalls of favorites. Go early, they do run out.

Phebe and Amanda enjoy creating special products for seasonal holidays and special occasions. They also offer custom birthday and wedding cakes. The Gluten-free Holiday Treats now available can be seen and pre-ordered on line, by phone, and in person at the 15^th Ave. store. Specials this year include Gingerbread Cheesecake, a mostly-assembled Gingerbread House in kit form, and premade dough in gingerbread (vegan), and sugar cookie styles to roll, form, and bake your own.

Photo courtesy of nuflours

If you have food allergies and are missing a favorite baked good, check in with this creative duo and they will try to return the memory to you. They sure enjoy these challenges!

Nuflours Bakery
518 15^th Avenue East
Seattle, WA 98112
206-395-4623

www.nuflours.com

Penny Rawson is a long-time Northwest food writer and owner of Penny Rawson Public & Media Relations. She has been gluten intolerant for over 30 years.