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Against the Grain

Rebecca Flint Marx | October 9, 2014 | Story Ingredient

Two years after making its debut on the farmers’ market circuit, Bacano Bakery (pictured above) is going brick-and-mortar in Emeryville this month. The bakery’s goods, says co-owner Elan LaLonde, are “100 percent gluten-free” and incorporate ancient grains and alternate flours. The menu is tailored to everyone from Paleo adherents to the sugar-averse: It may be the first to offer “beegan” treats, designed for honey-loving vegans. 1298 65th St. (near Hollis St.), Emeryville, 510-250-9751

In North Oakland, Lizzy Boelter decided to capitalize on the popularity of the pastries she served at the Grease Box by turning the cafeĢ into a gluten-free bakery. Since August, Boelter has expanded her repertoire with items like bagels made with brown rice and tapioca flours and psyllium husks. 942 Stanford Ave. (near Lowell St.), Oakland, 510-922-1323

Sanctuary Bistro has been serving a vegan, gluten-free bill of fare to the denizens of West Berkeley since early August. Owners Barry and Jennifer Jones Horton donate 5 percent of their proceeds to the Animal Place, a livestock sanctuary in Grass Valley. 1019 Camelia St. (near 10th St.), Berkeley, 510-558-3381

Originally published in the October issue of San Francisco

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