Valentines Day Treats from New Cascadia Traditional Bakery

Frosted gluten-free Sugar Cookies for Valentines Day

This just in – New Cascadia Traditional Bakery is offering special Valentines Day treats. Items may be reserved by calling their retail kiosk (at 503.887.4392) by Wednesday the 11th, or can be picked up (on a first-come-first-served basis.)

They have cookies and cakes. For the cakes they have chocolate, vegan chocolate, and vanilla almond cakes in a “perfect for two” size for $5.50. (Later note: We got a chocolate and it was AWESOME.)

Yowsa!

Gluten Free Chocolate Cake for Two

Review: New Cascadia Traditional Bakery

Those of you who read our last review of the New Cascadia Traditional Bakery will know that we’re really excited about it. We think it’s a great place to get gluten-free food. We would like to make it clear that although the two reviews for today aren’t exactly gushing with praise, we’re still very much enthused about the bakery and think it’s one of a kind.

Today we’re going to sample their gluten-free cinnamon rolls and a sugar cookie. Let’s get to it.

You might not guess it because I’m usually so humble, but I consider myself a world-class expert on the subject of cinnamon rolls. I have even come up with a classification system for cinnamon rolls which you will no doubt find edifying for today’s review. There are three distinct cinnamon roll traditions in the world. These are:

  1. The classical pastry dough cinnamon roll. This is the dense, usually small cinnamon roll which most often features raisins, and a thin glaze. Very often these are baked a light brown. These can also sometimes have pecans.
  2. The huge bread-like pan cinnamon roll. These are the fluffy kind of cinnamon rolls you get at airports that are more of a cream color, rarely feature raisins, and have thick white frosting on them. These are more like what you get from the store in those tubes you smack against the counter to open.
  3. The donut cinnamon roll.  These are the flat cinnamon rolls that donut shops offer.

If you’re with me so far, you’re probably trying to figure out which is your favorite. I personally lean towards number 2, but only straight out of the oven. Number 3 is the best bet at a truck stop. Number 1 is more like what they made when I was a kid and can be good or bad, depending.

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The cinnamon rolls at New Cascadia are type 1. They are dense and have a thin glaze. They don’t have raisins. They smell divine in the oven, but unfortunately they didn’t live up to our hopes and dreams. The flavor was right, but while we didn’t exactly get them fresh out of the oven and thus think they may be better in the morning, we felt like ours were too dense, and also wished that they had more cinnamon in them.

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Next up are the gluten-free sugar cookies, which apparently are made with coconut flour. All I can say about these cookies is that they’re awesome! If you have celiac disease and have been dreaming about a real sugar cookie and wondering where you could get one, you should go there today!

That’s it for today’s review. We definitely have plans to keep going back to New Cascadia and will give you updates as they arrive.

Times we have visited: 1 (So your experience may vary)
Overall rating: 4 out of 5 stars
Price compared to “regular”: Somewhere around twice as expensive.

New Cascadia Traditional
2120 NW Glisan St
Portland, Oregon 97210

Review: New Cascadia Traditional Bakery

Today we’re going to review the New Cascadia Traditional Bakery, which is a great place for people with celiac disease or gluten allergy and I’ve got to say that we’re really excited about this place. Also, there is so much ground to cover that I’m going to do this review in two parts.

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New Cascadia Traditional describes itself as a dedicated gluten-free artisan bakery. They create breads, pastries, pies, cupcakes, and cookies. The bakery was started by a husband and wife who were dissatisfied with the gluten-free baked goods they found in stores and decided that they could do better. At first they sold their goods at the Portland Farmers Market, and later opened the store on NW Glisan.

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When we visited their store, the person behind the counter was very friendly and helpful. We discussed what flours we like to use for the breads we make. Sienna has felt for a while that our own home-baked breads taste a little funny, and they told us what flours would give a bread a funny taste. When asked about the ingredients of any of their breads, they were able to list them, which was really nice.

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For our first review, we got the Seeded Bread and the Sesame Batard. (For the record, the apple in the pictures is a gigantic honeycrisp and I think it makes both loaves look a little smaller than they really are.)

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The Seeded Bread is made to emulate a traditional German bread called Vollkornbrot. Dense and brown in color, this bread is flavorful, but not so flavorful that you couldn’t use it for a sandwich. It has sunflower, sesame, poppy, and pumpkin seeds on top and then sunflower seeds baked into it. The first time we tried the Seeded Bread, Sienna exclaimed that this is the kind of bread she wants to be able to make at home. It is absolutely perfect toasted with some hummus on it. It reminds me of the kind of whole wheat bread you can get with sesame seeds in it, but not as fluffy as most. Also a plus is that the bread toasts excellently.

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The Sesame Batard is a little more controversial. One problem you have when making gluten-free bread is that gluten is what makes the bread stick together and also makes the dough elastic. When you take out the gluten, very often you end up with bread that is more crumbly and more “cake-like” and won’t really stretch or bend. That is the case with the Sesame Batard. It is much more dense than a regular baguette and you won’t be able to tear off a hunk very easily because the bread is more hard. Despite my initial disappointment with the texture, there were some pluses that saved the bread for me. Plus number 1: It has a faint sour-dough flavor. Plus number 2: If you close your eyes and imagine that you’re eating a nice, dense, chewy New York style bagel, this bread has almost that exact flavor and texture. This bread is great next to a hearty bowl of soup or lightly toasted and buttered all by itself. And if you suffer from celiac disease and really miss having a baguette with a bottle of wine and hunk of cheese, I think it’s safe to say that this is as close as you’re going to get gluten-free.

That’s it for today. Next time we’ll review their cinnamon rolls and cookies.

Times we have visited: 2 (So we feel pretty good about our rating)
Overall rating: 5 out of 5 stars
Price compared to “regular”: Somewhere around twice as expensive for breads

New Cascadia Traditional
2120 NW Glisan St
Portland, Oregon 97210