Top Bakeries Making High-End Gluten-Free Treats

Some of the best bakeries in Los Angeles are heeding the call for gluten-free desserts. Short Cake, Sycamore Kitchen and Huckleberry have all developed more than just a flourless chocolate cake or a macaroon to satisfy the strong demand for baked goods without wheat, barley or rye.

“You can’t deny there’s  a huge demand for gluten-free pastries,” said Karen Hatfield, owner and baker at Sycamore Kitchen, on LaBrea Boulevard near 1st Street.

Hourie Sahakian, baker at Short Cake, has lived grain-free, and that’s lucky for her customers who don’t eat gluten. She makes sure they are taken care of with such treats as a cheddar-corn-chili bread pudding and a chocolate banana muffin.

“I wasn’t going to make a muffin unless I knew it was going to taste like a regular muffin,” she said one morning outside the bakery in the Original Farmers Market. And she wanted products that were different from those already in the glass case.

To read the rest of the story, please go to: Los Angeles Times