I've received a lot of messages asking how to convert the recipe from cake to cupcakes. I could go on too about the glory of their cinnamon roll, or their game-changing pizza, but you get the picture.These Easy Gluten-Free Chocolate Cupcakes are the cupcake version of my Easy Gluten-Free Chocolate Cake (which is my number one recipe on my site the past year). Next, I tried their bagels and sighed with delight at the chewy denseness, at its refusal to fall apart and flake as I covered it in cream cheese, unlike other bagel options on the market (I’m talking to you, Udi’s). The inside was fluffy, the frosting sweet, and the combination so good I thought I'd accidentally stumbled into the wrong bakery. The first thing I bought from here over a year ago was their maple bar, the food stricken from my diet I'd been missing for so many years. They also offer a truly massive selection of gluten-free bread, including sandwich loaves, baguettes, challah, and hoagie rolls. Everything they make is so close to its gluten-filled counterpart as to be near-identical, with perfectly baked chewy bagels and donuts fried just how the gods intended. Like Petunia’s, they began at farmer’s markets but demands for them to expand quickly grew, so they set up shop in the Clinton neighborhood in 2008 and have been a gluten-free staple in Portland since. Like many gluten-free folks out there, Chris Gumke was unsatisfied with the options available to him, which is why he and his wife, Teresa Atkins, started their own bakery in 2007. (Reader, even though I claim not to care for pie, I finished that slice in under a minute. The filling was a tart mix of marionberries, raspberries, and blueberries, balanced with sweet, juicy chunks of peach nestled under a coconut hazelnut streusel.) When I visited on Halloween weekend, I was able to secure both a pumpkin and a cinnamon sugar donut-fluffy and sweet with a crispy outer layer that melted in my mouth- and a coconut caramel baby cake (cupcake) with a perfect balance of caramel, coconut, and salt that proved so good I was back later in the week to grab a slice of their bumble berry peach pie. (How sweet is that?!) Now at home on SW 12 th Ave in downtown Portland, Petunia’s is an essential stop for pies and weekend donuts so good that a line forms down the block at opening time. The city's taste buds were tickled, and Petunia's quickly grew leading to an expansion into Portland’s wholesale market. In 2014 she opened up shop with her husband, Jacob-who she met when he became her first wholesale customer. She began her business in part because of her passion for baking and her need to eat gluten and dairy free due to severe intolerances to both. ![]() Petunia’s started in 2010 as a booth at a farmer’s market, where owner and baker Lisa Clark would sell her completely gluten-free and vegan pastries. Top Recommendation: Bumble Berry Peach Pie It made my early gluten-free years extremely difficult and I would often rebel and eat gluten knowing the physical consequences because the alternatives were so unappealing. The good news is, I can now enjoy maple bars and donuts again without any of the painful consequences and zero compromise on taste and texture, thanks to Portland's stellar gluten-free baking community. When I was 14 and was diagnosed with celiac disease, I quickly learned that some of my favorite foods were permanently stricken from the list-I used to get maple bar donuts with my mom twice a week and had bagels nearly every day, so this, believe me, was painful. ![]() In a surprise to no one, Portland is awash with incredible chefs and bakers turning their talents to gluten-free goods, and the city has become something of an oasis for those who choose to-and often have to-live gluten-free lives. But as awareness has increased about the gluten-free diet and more and more people make that choice, new companies and talented bakers have flooded the market with alternatives we actually really, really can sink our teeth into. And in the past, those descriptions were not far off. ![]() Gluten-free baked goods? You've probably heard them described as dry, sandy, and tasteless.
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