I haven’t made it down to Kaili McIntyre’s Wheatless in Seattle in quite some time, but was able to make it the other day to pick up a gluten free chocolate mocha cake I ordered for my husband’s birthday.

Kaili is one of the few gluten free bakeries who does it well. So well in fact, you can hardly see or taste the difference between a gluten free item verses a gluten item. She gets creative too – maple bacon donuts, pumpkin chocolate chip bread, spinach and goat cheese pinwheels – she bakes the stuff that most regular bakers do and could never do without regular flour. That makes Kaili special.

She really has come a long way since her first little Seattle gluten free restaurant in Edmonds. I used to drive 40 minutes out of my way just to get a gluten free pizza from her. At the time (6 years ago) she was the only place who had gluten free anything.

Now she and her crew bake up the most delicious gluten free breads, donuts, sweet breads, hamburger buns, pizza crusts, cookies, and even brownie pops. Her most recent new bread flavors are cardamom for Christmas and goat cheese and carmelized onion bread (drool).

Kaili really has changed Seattle in many ways. Many local Seattle gluten free restaurants purchase wholesale breads from her. Before her influence, us gluten intolerant folks didn’t have any options. As with any original thinker come followers, so now many restaurants have a choice of what gluten free item they’d like to carry, but many remain loyal to Wheatless in Seattle to keep their dollars local.

The Wheatless in Seattle store has changed to support Kaili McIntyre’s growing wholesale business, she has shut down the retail portion of her store and now only offers special retail orders that can be picked up on Wednesdays and Fridays.

Wheatless in Seattle has recently gone rice-free and now uses Sorghum flour. Many of their products are egg, soy, dairy, and corn free.

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