Gluten Free Friendly Bakery: White Rabbit in Aurora

We’ve been trading emails with a couple of bakeries around the Portland Metro area, and recently we were headed through Aurora, so we stopped by for some sandwiches and picked up some baked goods. Since we usually show up at places incognito, it needs to be mentioned here that White Rabbit knew we were coming. I like having this kind of experience, because we get to hear the person’s story. We took the goodies over to my friend Noah’s house and had a taste testing with Noah, his wife Lorna, his son Calder, Sienna, and me. So this time we were able to get a kid’s perspective on the goodies.

White Rabbit Bakery Owner, Emily Arreola

Owner Emily Arreola had originally intended to open a bakery in Portland, but when the roof of the kitchen they were renting literally fell in, they decided that maybe it wouldn’t be a bad idea to open the bakery in Aurora. For those of you who are scratching your heads over where Aurora is, its South of Wilsonville, and it’s pretty tiny.

White Rabbit does bake wheat products, but they take precautions to prevent cross-contamination. They try to isolate the areas where they use different products when possible, and thoroughly clean equipment and surfaces when they can’t. On their display case, they have a disclaimer that they do cook with wheat, nuts, eggs, dairy, and soy, and that they don’t recommend their products for the severely allergic. None of the gluten free folks who did taste testing with their baked goods experienced any problems.

gluten free tuna salad sandwich

During our visit, Sienna and I sat down for sandwiches, and had some lattes. The lattes were good, and the sandwiches were stellar. We both had tuna salad sandwiches. Sorry about the bad photo. I wanted to show what the bread on these sandwiches looked like. That’s right – it’s like Focaccia bread! Fluffy, kind of olive-oil flavored, delicious bread that made me worry that I was eating wheat bread. Wow!

gluten free bread

Besides the bread for our sandwiches, White Rabbit gave us some other bread to sample. The texture and flavor of this bread is exactly like most of the gluten-free breads we make with our bread machine. Like basically all gluten-free breads, it really needs to be toasted before you eat it. The bread has good flavor and a great crunch when toasted. I ended up wishing that it was a little less dense, but Sienna really loved this bread. We tried it toasted with butter, and also used it as a base for open faced hamburgers. It easily beats any of the store-bought breads I’ve purchased recently (Whole Foods brand and Rudi’s).

Gluten free baked goods

On to the baked goods. As you can see, we got quite a range of items. Here are notes for them:

Lavender Shortbread Cookies – Obviously for those who like lavender. Best gluten free cookies ever. EVER. They are crisp, and have the perfect amount of lavender, so that it doesn’t overpower the taste of the cookie.

Cinnamon Sugar Donuts – While we were eating our sandwiches, a man and his little daughter came in looking for some of their chocolate glazed gluten-free donuts. Apparently, they’re awesome. We all liked the cinnamon doughnut. It was donutty, and close to the real thing.

Chocolate Chip Oat Scone – The adults were luke-warm on the chocolate chip scone, but Calder thought it was great. We thought that the scone part was good, but not so much the chocolate chip part of it.

Brownie – Everybody loved the brownie. It is nearly the perfect consistency and is deliciously chocolaty. We enthusiastically gave this item an eight out of ten, and then promptly forgot to rate anything else.

Chocolate Cookie – We all liked it. It was properly gooey inside, crunchy outside, and had good flavor. We all felt like it needed something. Maybe some powdered sugar on top? Maybe baked thinner?

Fruit Bar in the Front left there – We thought that although the flavor was good, but it seemed undercooked.

Raspberry Orange Sour Cream Muffin – Another universally liked item. The muffin is light and fluffy, the texture is perfect, the flavors intriguing, and the lemony frosting is perfect on it.

Lemon Bars (with raspberries and plain) – The lemon bars are properly tart, which we loved. We all wished that the crust was a little more crisp, but these were also a winner, especially the bar with raspberries.

Gluten Free Banana Cream Pie

Banana Cream Pie – This was Noah’s favorite. All the adults were trying to figure out what the crust is made of. It’s really quite remarkable. Banana cream pies are usually more custard-like, but this pie is more on the whipped cream end of the spectrum, and is almost insubstantial.

gluten-free quiche

We ended up being really impressed with White Rabbit’s baked goods. Check out this page for a more comprehensive list of their products. The clear winners were the banana cream pie, the Raspberry Orange Sour Cream Muffin, the lemon bars, and the lavender cookies. Sienna’s favorite was the gluten-free doughnut. She also had a slice of their quiche, and she found it necessary to drop an f-bomb when describing how much she liked it. Did we mention that they make gluten-free granola? White Rabbit does and it’s good. I’d say that the worst thing about the White Rabbit Bakery is that it’s a little bit out of the way, down south of Wilsonville. If you find yourself in the neighborhood, though, we recommend that you stop by for a delicious sandwich and a treat.

We want to know: Anywhere else to get gluten-free donuts? Have you eaten at the White Rabbit Bakery? What did you think? Let us know!

Gluten-Free Safety Rating: Gluten-Free Friendly But Ask Questions
Times we have visited: 1 (So your experience may vary.)
Overall rating: 4 out of 5 stars
Price compared to “regular”: Same

White Rabbit Bakery
21368 Hwy 99e, Aurora OR, 97002/ 503.267.9044

Crave Bake Shop Retail Store Visit

We mentioned not too long ago that Crave Bake Shop, the makers of the best gluten-free cupcakes and desserts ever, finally opened a retail store. The bad news is that they’re all the way down in Lake Oswego. The good news is that you can go get the best gluten-free cupcakes ever. Here are photos from our visit.

We were actually delighted to find that there was a small line and that there were also people waiting for their orders to be completed. The person behind the counter was extremely friendly.

gluten free currant scones

Delicious gluten-free currant scones. These taste exactly like the real thing.

I snagged a quick shot behind the counter. They had a few items on hand, and were busy making other items while we were there. We got the distinct impression that it might be a good idea to call or email ahead if you want to order specific items. Kyra notified us that Wednesday is Angel Roll Day and Friday is Doughnut Day (with baked doughnuts!)

We got a scone, two snickerdoodle “shot” sized cupcakes, and two hot chocolate (something something we forget but they were AWESOME too) regular sized cupcakes. Here is part of their blurb about what they make:

Crave Bake Shop specializes in gourmet gluten-free and made-from-scratch desserts and pastries that are prepared with the premium ingredients such as sweet cream butter, pure vanilla bean extract, Callebaut French dark chocolate, passion fruit puree—and much more.
Those looking to satiate their sweet tooth can choose from a full menu of Crave Bake Shop’s popular signature desserts—like Tart Raspberry Angel Rolls, buttery Orange Currant Scones, addictive gooey Cinnamon Rolls, decadent Peanut Butter Truffle Fudge Brownies, and many other delectable treats such as Chocolate Caramel Ecstasy cupcakes—all gluten-free.
460 Fifth Street
Lake Oswego, Oregon 97034 / 503.212.2979
Tuesday – Friday 10-5 Saturday 10-4

New Cascadia Bakery Hosting Lectures for Celiac Awareness Month

New Cascadia Traditional Bakery is hosting three gluten-free lectures in the Month of May. New Cascadia asks those interested in attending to call to reserve a seat. 503.546.4901. These events are FREE and there will be samples and door prizes. New Cascadia Traditional is located at 1700 SE 6th Avenue at SE Market in Portland.

Thursday, May 12th 6:30-7:30
Lisa Shaver, ND, MSOM, LAc,
will give a lecture on “Navigating the Gluten-Free Lifestyle: Tips, Tricks, How and When to Speak Up” (It bears mentioning that Lisa Shaver is the Branch Manager of the Portland Metro Gluten Intolerance Group – GIG.)

Thursday, May 19th 6:30-8:00
Christi Reed, BS, NTP,
Nutritionist at New Seasons Market, will give a lecture titled “Healthful Gluten-Free”, followed by a lively Q&A session.

Tuesday, May 31st 6:30-7:30
Krista Anderson Ross, ND,
will speak about “What is the Link Between Gluten Intolerance, Stress and Women’s Hormonal Health?”

Gluten Free Cupcake Mixes Coming Soon from Crave Bake Shop

We’ve talked (more like raved) about Crave Bake Shop here and here in the past. We really love their gluten free cupcakes and were excited when they contacted us about trying out some cupcake mixes that they’re working to develop. They’ve been working on these mixes as a more economical way to get their cupcakes to customers, and we think that’s a great idea. For testing, they sent us two mixes: Chocolate and Chai Spice.

We decided to wait for an event so that we wouldn’t end up eating these all by ourselves. Luckily my friend Noah had a birthday party coming up. So we were able to make cupcakes for the party and also have a larger group of taste testers. Our friend Noah has some other food allergies, so we had to check out the ingredients with Crave. At the time of this testing, the base ingredients for the mixes were: millet flour, tapioca flour, rice flour, potato starch, sugar, xanthan gum, baking powder, baking soda, salt and spices.

If you’ve ever made a cake from a mix, then you’ll be familiar with how these work. They come as bagged powders to which you add wet ingredients such as oil, water, eggs, and butter. Follow the directions and apply the mixer as needed, bake, and voila! You have cupcakes ready to frost.

Gluten Free Chai Spice Cupcake Mix

The Chai Spice cupcake mix calls for a half cup of butter, buttermilk, and two eggs. To make these dairy free, it’s recommended to use Spectrum organic veggie shortening in place of the butter, and rice milk in place of the buttermilk. The instructions on the Chai Spice cupcakes were very clear, and included the sort of procedures that your mom always tells you to do when making a cake. For instance, at the end of the Chai Spice mix, you add part of the dry, part of the wet, mix, then repeat until you get through the rest of the dry and wet ingredients.

Chai Spice Gluten Free Cupcakes

Gluten Free Chai Spice Cupcakes, baked

When you’re done mixing, you plop the batter into paper cups and bake them. These were easy as pie. To frost them, I used a basic cream cheese frosting from a Betty Crocker cook book. The mixes make 12 regular-sized cupcakes.

Frosted gluten free cupcakes

Next up, the chocolate gluten-free cupcake mix. This mix calls for one egg, 1/4 vegetable oil, vanilla extract, hot water, and whole milk. To make these dairy-free, they recommend using soy milk or hemp milk, but warn that rice milk is going to be too thin. I thought that the inclusion of hot water was unusual. The instructions for these were much shorter, as well. Basically it’s mix everything but the hot water. Then add the hot water and blend until the batter is the consistency of warm chocolate sauce.

Gluten free chocolate cupcakes

I think that I made a mistake while putting these together. While the instructions said to fill the cups 2/3 full, I had extra batter and filled them all up. This ended up being a tactical error. For one thing, the cakes took a little longer to cook than the instructions called for. Also, the cupcakes ended up having muffin tops.

Chocolate Gluten Free Cupcakes

Despite the muffin tops, these cupcakes were AMAZING. Something about them (maybe it’s the hot water) makes the texture of these cupcakes almost silky smooth, like angel food cake. They need no frosting. I simply dusted them with powdered sugar.

So how did they do at the party? They were a success. These cupcakes are amazing. Everybody at the party loved them. I’ve never made anything like the chocolate cupcakes at home. They’re really unique. We’re rooting for Crave Bake Shop to get these mixes available for the public soon. They’re awesome.

Product Review and Press Release: Rudi’s Bread

We got a press kit from Rudi’s Bread last month. They are announcing a partnership with the National Foundation for Celiac Awareness (NFCA), the details of which can be found in the press release included below. Along with the press release was a little sandwich box, some promotional material, and a loaf of Rudi’s Multigrain sandwich bread.

Rudi's Gluten-Free Multigrain Bread

Rudi’s Gluten-Free Bakery was launched by Boulder, Colorado, based Rudi’s Organic Bakery. They worked with the Gluten-Free Certification Organization to make sure that their products are safe and gluten-free, and also strive to use only organic ingredients. Here are the ingredients in their multigrain bread: Water, potato extract, rice starch, rice flour, sorghum flour, organic high oleic sunflower/safflower oil, organic evaporated cane juice, organic honey, egg whites, organic inulin, yeast, sea salt, xanthan gum, organic cornmeal, organic sunflower seeds, organic millet, organic flaxseed, organic molasses.

We’re diligent ingredient readers, so we both found it disheartening to see that the first three ingredients besides water were rice or potato products. We also noticed that the bread contains inulin, which regular readers will remember is a strange sweet-tasting indigestible fiber, most likely derived from chicory root and which basically amounts to a “natural” artificial sweetener. We also noticed that the only items that have flavor, the millet and molasses, are in the last three ingredients. So yes, what we have here is American white bread with a slight millet flavor to it.

Slice of Rudi's Gluten-Free wholegrain bread

We just happened to have some Udi’s bread around to give it a head-to-head taste test with, and found that they tasted about the same. Upon tasting it, Sienna immediately pronounced the Rudi’s to be “typical awful gluten-free bread.” I have to agree. It has to be toasted to become palatable. The texture is grainy. Besides the millet, there isn’t really much flavor to speak of. We do have to include the disclaimer that if you’re into tasteless white bread, then this might be something you would like. It certainly isn’t what we look for when shopping for something called “multigrain” bread, that’s for sure.

This is where we mention that locally-made Jensen’s bread really beats the heck out of Rudi’s (and Udi’s). Their bread is so amazing that I’m going to include a link to their list of where you can buy it, here. Also, we have to reassert our position that people who are serious about their bread should probably get a book on making their own and invest in a bread machine.

Unfortunately, we still can’t get Jensen’s at Whole Foods or New Seasons. So who do we like between Udi’s and Rudi’s? If you’re at Whole Foods, get their own gluten-free bread. It’s got a weird crunch to the texture, but the flavor is way better. Between Udi’s and Rudi’s, I would have to say it’s a toss-up. I liked the slight millet flavor of the Rudi’s, but the Udi’s had a better texture. Udi’s ingredients are less healthy, though, being mostly tapioca starch, brown rice flour, and modified potato starch.

Sorry Rudi’s. We do appreciate that you’re supporting the gluten-free community and also we did enjoy the package. We wish we had better things to say. Here is Rudi’s press release:

As you may know, there are an estimated 3 million people in the U.S. suffering from celiac disease, yet only 160,000 are diagnosed. We’re pleased to announce that Rudi’s Gluten-Free Bakery is working with NFCA to support education for the diagnosis of celiac disease, with our new Spread the Bread charitable program, which launched in late December.

For every dollar coupon downloaded, Rudi’s Gluten-Free Bakery will give a dollar to the NFCA, up to $20,000, to help in its efforts to better educate physicians in the diagnosis of celiac disease. Coupons are available on the Rudi’s Gluten-Free Bakery website and Facebook page.

We are also proud to announce the launch of our new Rudi’s Gluten-Free Bakery website. We hope this new website will provide all the detail you could need about our new gluten-free breads – from product ingredients and nutrition facts to local availability – as well as helpful information about local gluten-free events, a variety of gluten-free recipes, links to our partners and educational resources, including NFCA, the Gluten Intolerance Group, Celiac Sprue Association and Celiac Disease Foundation.

In addition to the website, we’ve also launched a new blog, Baked on the Bright Side, where we’ll be providing all of the latest news on Rudi’s Gluten-Free Bakery and the gluten-free community. We’re eager to hear what you think of the blog and website!

News Bites: The Holidays are Coming

That’s right: The holidays are coming faster than you can believe. On the great highway of life, I always feel like I spend November and December with my foot on the brake, trying to get things to slow down! On the plus side, there is a lot of gluten-free news to be had. Let’s dig in, shall we?

November GIG Meeting this Saturday

The November meeting for the Portland Metro Area Gluten Intolerance Group is this Saturday the 13th (it’s always on the second Saturday of the month). This month they’re having a potluck. Go here for more information. There is also more info here on Grain Damaged.

Gluten-Free Meet up this Saturday

This Saturday is getting more crowded. Here is an announcement we got from Karen at Dessert Labs:

We wanted to let you, and everyone else gluten free, know that we’ve started a new gluten free meet up group. It’s a chance to get together with other gluten free people to talk, share recipes and tips, and maybe go on some field trips. We’re having our first meeting on Saturday, Nov 13th. The rest of the information is here:

I just visited Dessert Labs last week and hope to get an article out this week about them. Later note – that article is here.

Gluten-Free Holiday Cooking Class

Enjoy delicious gluten-free holiday foods and recipes in this enjoyable and enlightening class from Jan Gagnon ND. We’ll cover gluten-free appetizers, stuffing, desserts and more, with samples included. Jan has been gluten-free since 1978 and learned lots of good tips for eating in or out.
When: Saturday 11/20/10 1:00-3:00pm
Where: at the Garden Sanctuary in Multnomah Village.
Pre-registration required and includes directions. Cost: $35.

For more info. or to register:503-593-3360 or email

Gluten-Free Products at Winco

Reader Allyson sent us information about gluten-free products now available at Winco.

I’m not sure if you guys are Winco shoppers but I thought I’d pass this information along anyway…

I was at the Winco in Tigard today and happened to be walking in their bakery section… and happened to look into one of their refrigerated dessert cases. Lo and behold, they are now carrying Udi’s gluten-free bread, bagles, muffins, and pizza crusts. I remember really enjoying the pizza crusts and bread when I was eating gluten-free. The prices looked comparable or cheaper than other stores in the area…in the upper $4 to $5 mark if I remember correctly. I know in the past, Winco has discounted the prices of new products to see what kind of interest is out there. Now might be a great time to stock up for the holidays :)

Thanksgiving Pies

So far I know of two local places to get gluten-free pies for Thanksgiving. Here they are:

New Cascadia Traditional will be offering gluten-free pies. It looks like they’ll have an apple pie, a vegan pumpkin pie, a regular pumpkin pie, and a mini pecan pie. They are taking pre-orders until Friday, November 19th for Thanksgiving week pick up: 503.546.4901.

When I talked to Dessert Labs, they mentioned that they will be supplying gluten-free pies to the Food Front Co-op on NW Thurman. It looks like you can also get them directly from Dessert Labs. More info here.
Food Front – 2375 Northwest Thurman Street, Portland – (503) 222-5658

Thanks to Everyone!

As always, thanks to everyone who emails us. I owe some emails to people and I’m sorry they’re late. Talk to you soon!

News, a Reminder, and Two Questions


Hipcooks has news. They’re expanding into Seattle. I didn’t notice this until today, but the Portland class descriptions page has information on which classes are wheat free. A lot of them are, which is very cool.

New Cascadia Traditional Bakery Event

New Cascadia is having a kids event next Wednesday, August 18. Here’s the blurb from their email:

“On Wednesday, August 18th from 2:00-3:00 We will have a special musical performance by Snailpeople! Kids’ Music Duo for our youngest gluten free friends and those who love them.

Snailpeople! is an electric, eclectic, and exuberant kids’ music duo featuring Mindy Dillard and Eric McEuen. Between us, we play many instruments. In the course of a Snailpeople! adventure the audience may hear us play guitar, mandolin, banjo, and percussion (sometimes a washboard and tap shoes too!). We came together in early 2010 to create Snailpeople! Between us we have 7 years experience performing for kids in both music and theatre contexts. We have given classics like ‘On Top of Spaghetti’ and ‘I Know an Old Lady’ our own Snailpeople! twist. We believe in inclusive and participatory musical experiences with kids. We encourage singing and moving along with our show for maximum fun!”

Keana’s Candyland Opening a Store?

We got a mysterious email that Keana’s Candyland will be opening a gluten-free bakery this month. More details to come as soon as we have them.

Portland GIG Meeting this Saturday

The speaker for this month’s GIG meeting is Abby Fammartino of Abby’s Table (see our review of Abby’s Table here).
Meeting times are from 10:00am-12:00pm
Legacy Emanuel Hospital
2801 N Gantenbein Ave.
Portland, OR. 07227-1623
Room: E-1075/1077

Portland Metro GIG Pancake Fest Coming

The Portland Metro Gluten Intolerance Group (GIG) is having a pancake breakfast next Saturday (August 21st) at Lingonberries Market in Vancouver. They will be using mixes from Gluten Free Mama’s, Sylvan Border Farm and Pamela’s. Dairy free options will be available. The cost is $5 per person – $12 max per family. (I can’t say for sure as of this writing, but I can only imagine that the proceeds from this event will go to support the Portland GIG.) Here’s the relevant info:

Where: Lingonberries Market – 6300 NE 117th Ave – Vancouver WA 98662
When: Saturday, August 21 9:00 AM to 11:00 AM
Contact: or call (360) 260-4411

Question One

Reader Shari is looking for suggestions for gluten-free dining in Central Coast Oregon. Anybody got any tips?

Question Two

Reader Donna is looking for gluten-free, rice flour free, yeast free bread. Anybody know of such an animal?

Product Review: Gluten-Free Mama’s Cookie Mix

I’m continuing to work my way through the gluten free flour mixes that we got samples of from Gluten Free Mama. Check out our earlier review of their Gluten Free Pancake Mix. Something I really miss is cookies. It’s funny, too, because there are a lot of gluten-free cookie mixes available now. There’s even a Betty Crocker Mix. I just haven’t got around to checking any of them out.

The other day I found myself at home with some time on my hands and a hankering for some cookies, so I broke out the mix. Here are the ingredients: Organic Evaporated Cane Sugar, White Rice Flour, Tapioca Flour, Potato Starch, Sweet Rice Flour, Almond Meal Flour, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum, Sea Salt, Vanilla Powder (Vanilla Bean Extractives, Evaporated Cane Juice, Silica, Cellulose). It happens that these are the exact same ingredients that are used in their pancake mix, except that there is more cane sugar in this mix. There is also more salt. Mama’s figures that there are fifteen 100 calorie servings in the container, and that each serving has 100 mg of salt.

The cookies are a snap to make. Just add 1.2 cup butter, an egg, and 2-3 Tbsp of milk.

Then roll out on a surface with some rice-flour to keep the dough from sticking.

Cut out shapes and top with sprinkles, sugar, or what-have-you. I topped half of mine with sugar and half with shredded coconut. Bake in a pre-heated oven at 350* for 12-14 minutes or until edges start to brown.

I sort of separated the two batches and took a photo. They look kind of scared of each other here. While I wasn’t that excited by the Mama’s Pancake Mix, I did enjoy these cookies. Sienna did not like either product. She says that they have an nasty metallic after-taste. It’s somewhat rare that Sienna and I differ so much on a product, but there it is. On the plus side, that left more cookies for me! So, our verdict is maybe you’ll like them, and maybe not.

Get Gluten Free Mama’s Sugar Cookie Mix on Amazon. Many thanks to Gluten Free Mama for sending us these mixes to review. See our disclosure policy, here.

Coming Product: Jensen’s Better Buns

We were contacted last month by Jensen’s Bread and Bakeries, who are working on bringing a brand new gluten free product to market in Portland, Oregon. Both David Jensen and his daughter, Brenna, were diagnosed with Celiac disease a few years ago, and like most people quickly learned that they weren’t going to have anything resembling real bread without some action on their part. Most of our readers can certainly relate, I’m sure. After suffering through months of awful imitations, they started making their own bread.

David’s wife, Debbie, who has been a recreational baker for over 40 years, started working on recipes to make better gluten free bread and buns. She and David spent two and a half years coming up with a product that they think is good enough to sell. Then they took a course at the Portland Small Business Development Center to figure out the next steps. They are almost ready to start selling them, and we got a sneak peek.

Jensen's Better Buns Packaging

The good news is that we have tried the buns and agree that they are awesome. The bad news is that you can’t buy them – yet. I met David last week and we talked about gluten-free bread, buns, and what the next step is for their company. David is very clearly serious about bread. They are in the process of getting a commercial kitchen set up and hope to get their products on shelves near you in the first quarter of this year.

Gluten-Free bun

Take a look at this. I brought one of these to work last week and a fellow co-worker who is also gluten-free saw it and couldn’t believe that it was a gluten-free bun. The buns are flexible and soft. They toast excellently and aren’t crumbly. They don’t need to be toasted and freeze well. The flavor is as close to a hamburger bun as I’ve had since I stopped eating the real thing. Sometimes buns and breads will end up having a beany flavor, or a corn aftertaste. These buns don’t suffer from that problem.

Gluten-free burger

Given buns like these, we had to make some hamburgers immediately! These make awesome hamburgers. They are the best gluten-free buns we have tasted and are head and shoulders above the competition. The Jensens have other gluten-free products in the pipeline, including sesame seed buns, multi-grain buns, and bread. You can check in on their progress on their website, Gluten-Free Concepts. They can be found on Twitter, here and on also Facebook, here. We’re looking forward to hearing more from them!

Gluten-Free Cooking Classes

Happy New Year! If your New Year’s resolution has anything to do with learning (and/or eating), then you’re in luck. Here are a bunch of gluten-free cooking classes happening soon in Portland, Oregon.

Cooking Class at Hipcooks

Course Title: I’m Free! Gluten-Free
When: Sun, Jan 31 – 11am-3pm
Description from the Website: Our Gluten-Free themed Class! Meals on the go, GF bread and Pasta, and Desserts! (The class is also dairy free) This extra-long session will offer advice on meal-planning, and will come with a wonderful take-home cookbook packed with recipes and GF tips.
Price: $80 per person
Hipcooks Website:
Classes page: Hipcooks Class Schedule
Our Reviews: Fresh and Zingy 1 and Persian Immersion
(Note that other of their classes are also gluten free. Check the class descriptions page for more info.)

Cooking Class at Iorio Italian Restaurant

Course Title: “Gluten-Friendly” Cooking Class
When: Feb 20, 2010 – Noon to 2 PM
Description from the Website: A Heavenly class for GF’ers! Here’s your chance to bring your skills to a new level. Chef Chris will teach you how to command your gluten intolerance.
Price: $75 per person
Restaurant Website:
Classes page: Iorio Cooking Class Menu
Our Restaurant Review: Iorio Review

Class at the Oregon Culinary Institute

Course Title: Gluten-Free Cooking and Baking
When: Saturday, February 20, 2010, 9 AM-1 PM
Description from the Website: Don’t let an allergy to wheat rob you of appreciating some of the finer things in life. This class will explore the cooking and baking options available to this sector of our hungry population. Understanding proper cookery of grains such as quinoa and rice is critical to discovering the versatility of your options, and we’ll cover that in this class. Using potato starch and rice flour and learning other new ingredients will be covered in order to make living gluten free an enjoyable lifestyle.
Price: $85.00
Class Page: Gluten-Free Cooking and Baking

Class at Bob’s Red Mill

Course Title: Gluten-Free Baking with Tiff Mumma!
When: Thursday, January 28, 2010 5:00-7:00 PM
Description from the Website: Let’s face it gluten-free baking can be a challenge, knowing which flours to blend and what to use as replacement for gluten can be frustrating. Tiff an avid gluten-free baker, is back to help put an end to your gluten-free baking challenges. Whereas many people view their diagnosis as the beginning of “living without” Tiff sees the transition to a gluten-free lifestyle as an opportunity to expand her diet to include a variety of grains. Her class menu will focus on: Banana Cake, Cinnamon Rolls, Potato Bread, Pumpkin Bread and Zucchini Bread. Come enjoy an evening filled with fabulous instruction and priceless baking tips!
Price: $40.00
Classes Page: Bob’s Red Mill Class Schedule