Seattle takes its biscuits and pizzas seriously. But our chefs are also very keen on satisfying the palates of celiacs and the gluten intolerant with equally yummy bready delights. Here are three fantastic new-ish eats for those with gluten allergies.
Coffee Flour Waffle, Miller’s Guild
Jason Wilson is not only a talented chef-preneur, he's becoming the Pacific Northwest’s answer to Dan Barber (New York's Blue Hill). The chef-owner of Miller’s Guild (612 Stewart St.) is trying to save the world one coffee bean at a time. His new product, Coffee Flour, is made from the fruit of the coffee bean that is usually thrown away into botanical waste. Now, you can find it in waffle form (both gluten free and high in fiber) at Miller’s Guild, where it is served with pure maple syrup and fresh fruit for $12. Check the magazine's upcoming issue for more on Wilson's new coffee flour lab.
Fried Chicken Sandwich, Capitol Cider
For one night only - make that four hours on Aug. 27 - Capitol Cider (818 E. Pike St.) will unleash a gluten-free fried chicken thigh sandwich ($12) that will make your gluten-free tastebuds tingle. Line up early because the pub promises it will be the best accompaniment to bread and butter pickles, Tabasco honey mustard and NuFlour burger buns you've experienced. 4 to 8 p.m. Missed the four-hour window? Visit anytime. Capitol Cider's entire kitchen is 100 percent gluten-free.
If you’re GF, chances are you’re familiar with Seattle’s Ghostfish Brewing Company, which eschews malted barley in favor of gluten-free grains such as millet, buckwheat and brown rice. If you haven’t, enjoy the new, bright, grapefruit-peel brewed beauty in a brand new venue from the owners of The Bottle Neck Lounge in Madison Valley. The new burger joint, appropriately named Two Doors Down (2332 E. Madison St) has just opened a few yards east of The Bottle Neck Lounge and features a tight list of local beers and creative burgers. They promise to always have a GF beer on tap.