Dedicated Gluten-Free & Dairy-Free in LA: Rising Hearts Bakery

RISING-HEARTS-1

Rising Hearts Bakery has been a trusted and delicious gluten-free bakery in the LA community before gluten-free became a catchphrase. Prior to being called Rising Hearts, the bakery used to be called The Sensitive Baker, and both names perfectly describe the care and diligence that goes into making this place such a paradise for those living with food intolerances, allergies and celiac disease. We sat down with head baker, recipe developer and bakery manager Ursula Siker to learn more about the bakery and how she got involved in the gluten-free baking business.

Continue Reading

Best (Gluten-Free) Tacos in LA: Guisados

GUISADOS

Don’t misread the title of this post – I mean BEST TACOS IN LA, not qualified by any diet or ‘free-from’. They just happen to be gluten-free. When I discovered Guisados, it redefined my taco standards. I’m not exaggerating. Whereas most taco joints slap some spiced grilled meats into a pre-made tortilla (and don’t get me wrong, some of those can be quite yummy), Guisados is a totally different story. They make their tortillas from scratch from just high quality non-GMO corn and lime juice, then each location hand-presses them and cooks them right there on the spot, as you’re placing your order. The result is a thicker, slightly cakey and flavorful tortilla that bears little resemblance to its thin elastic store-bought counterpart.

Continue Reading

Bo Nuage: “Cloud Cakes” in LA

DSC02037

Who wouldn’t want to visit a pastry shop called “beautiful clouds”? I recently discovered Bo Nuage at the suggestion of another gluten-free dairy-free friend, and I literally felt like a kid in a candy shop when I walked in the door. Not only is the small pastry shop on LA’s trendy Melrose Ave. adorable and welcoming, but their case of colorful, indulgent, meringue “cloud cakes” is absolutely magnetic. On top of that, their staff is very very well-versed in food allergy friendliness – the woman who helped us could not only speak to which flavors a gluten/dairy/nut allergic person could safely eat, but she could go into their sanitation practices to avoid cross contamination. All in a clear, friendly, unassuming way, which I find is rare for someone being peppered with a million questions.

Continue Reading