Gluten-free Gourmand

I've been frequenting New Cascadia Traditional a bit more lately and I've noticed that they have some seasonal pies out.  I've tried their apple pie a few times, and I really like it.  They seem to use the same crust as they do for other pastries such as the sweet gallette. New Cascadia Traditional is a dedicated gluten-free bakery here in Portland.  They take pre-orders on pies for Thanksgiving, or you can stop by and take your chances! Have you tried any of New Cascadia's pies?  What did you think?

New Cascadia Traditional has a new vegan vanilla cupcake.  I haven't liked all of their vegan pastries, but I've been avoiding dairy so the last time I was there I thought I'd give the new one a try.  I noticed that this one is soy-free, unlike many of their vegan fare, so I suspected they may have tried something new with this recipe.  I got halfway through it before I realized: it's amazing!  So amazing I need to take a picture! It's nice and moist on the inside, with a really delectable crumb.  The frosting is topped with coconut.  Need I say more?

If you haven't been to New Cascadia Traditional yet, you should go.  If you have gone but you haven't tried their teff sandwich bread yet, you should try it! It was the first full-sized sandwich I made in a long time.  I really liked the texture - it was very spongy and not at all dry.  The flavor is a little different, and very pleasantly whole-grain.  The bread has flax seeds on top which gives it an even earthier flavor.  The best thing about this bread is that it stays good for several days.  It doesn't get completely hard like most gluten-free bread products.  I've heard that it also freezes pretty well, although I tend to eat the whole thing once I get a loaf. Have you tried the Teff Sandwich Bread at New Cascadia?  What did you think?

This is a sad review to write. So far, there have been very few gluten-free products that I've completely panned. Sometimes these things must be said. I want to promote good gluten-free options. Part of my job is to promote the fact that most gluten-free options are good. If I had eaten my first gluten-free pastry at Sweet Pea Baking Company in Portland I might have given up pastries for life. I've bought three gluten-free baked goods there, and tried a sample of a fourth thing. One of those four items was passable. Let me start with the good news. I asked the cashier about their methods for preventing cross-contamination. She told me that they make the gluten-free goods at a separate time than the regular products. They also double-sterilize their utensils and thoroughly clean all the counters before doing the GF stuff. However, they do not segregate the gluten-free products in their display case. The GF coconut cookie I had there was pretty good for being vegan. I...

I had a good weekend. Saturday morning I went to the Portland Farmer's Market , where I scored some great lamb steaks from SuDan Farm , ate some habanero caramel chocolates from Alma Chocolate , and bought some vegetable starts for my garden. Then I went to the Gluten-free Food Fair, which I heard about through the Gluten-free Portland website. New Cascadia Traditional was there, as well as numerous other vendors. The highlight was sampling the gluten-free pizza from Mississippi Pizza Pub , which I hadn't tried before. The crust was really good, kind of like an herby foccacia bread, but not too thick. I'll have to go down there and do a full review of the place soon. I hear they also serve GF beer there. After the fair I went to Bob's Red Mill for the first time. They have a good selection of GF pastas and other products in the store. I bought some Ener-G White Rice Spaghetti that I'm excited to try, as well as some Tinkyada spinach spaghetti that look...

It's been a while since I've plugged the New Cascadia Traditional Bakery . This is our local gluten-free bakery in Portland, Oregon. I go to their kiosk in Nortwest or at the farmer's market at least once a week. They come out with new products pretty regularly, and I have recently started enjoying their biscotti. These look, taste, and feel like the wheat kind, and they soften perfectly in your coffee.

Today I would like to write an ode to the New Cascadia Traditional tart. I have gained five pounds since this gluten-free bakery kiosk opened in NW Portland not far from where I work. Am I complaining? No - I am still overwhelmed and delighted to go somewhere and be able to eat anything they sell. Their tart looks like something out of the case of a french patisserie, and the taste does not dissappoint. It has a buttery tart crust that is similar to the pastry shell of their galette. It is filled with a custard cream and topped with fruit, in this case apricot and blueberry. The fruit is in turn topped with a simple clear glaze typical of french-style tarts. The only variation from a tart you'd buy in Paris is the crust, which does not have the light flakiness that a true french pastry has. The New Cascadia crusts are a bit heavier and have a little bit of a whole-grain feel to them, but still have a buttery rich quality I love. While I have experienced this tart when ...