Behind the Famed Tartine Bakery, a Gluten-Free Talent

Although it is exciting that there are many more gluten free options available within recent years, I am disappointed my the lack of coverage of celiac disease in promotional ads and associated stories. Unfortunately, those suffering from celiac often face criticism and disregard for their condition, which requires them to be vigilant not only about what is in their food but also what their food has come into contact with. Without clear text regarding the distinction between celiac disease and gluten intolerance, those with celiac disease will not be taken as seriously as they should be when dining out.

I was treated to an espresso and a wonderful pastry at Tartine by a former student of mine who is now an up-and-coming film director. Gluten free and very memorable!

How come there are ~29 people in the "Manufactory" photo, but only 5 of them are discernible as men.
;-)

I also went to CIA. Your talents are inspiring. Keeping diets low in oxalate is important for a sizable segment of our population. Gluten-free offerings are as common as microplane graters and wood-fired pizza. How about some low-oxalate offerings?

I live just a few blocks away from Tartine and drive by lines of pastry lovers standing out front every day.

But with the words "gluten-free" in the title, I opened the article expecting to see something about gluten free products being offered - yet another article contributing to the mass hysteria about an protein mix and disease that affects less than 1% or the population. (And of course my sympathies are with those people actually afflicted.)

But with only four insignificant mentions of the word, it seems the article would have been more accurately titled, "Behind the Famed Tartine Bakery, a Gluten-intolerant Talent"

This is because this is all about high prices, and the elitist notion, "If you have to ask." A look at the limited ordering sheet shows a pumpkin pie is well over $45 with fees, an ingredient cost to sales price ration that mimics American worker to executive incomes.

The idea that food is supposed to be so alluring & expensive that society becomes obese & broke and so full of threats and magical cures that it practically requires a prescription is music to the capitalist shark ear.

Twenty miles North of San Francisco in San Rafael, there's a tiny storefront bakery nestled in a cottagey residential neighborhood: Ponsford's Place, where Internationally awarded baker Craig Ponsford offers astounding breads and pastries, all whole-grain. From pain de compagne to pain levain to challah, enjoy ingredients like rustic spelt, home made sauerkraut, Asian pears, persimmons and pecans, radish and kale micro greens, roasted sweet peppers and corn. In the pastry department, recent offerings were tequila lime tarts, house-roasted savory pumpkin pie with carrots, celery, leeks, etc. and walnut bourbon tarts with homemade chocolate. And on Wednesday nights, there is pizza with home-made sauce, sometimes homemade chorizo and chevre from Point Reyes. And no, I'm in no way related, just a local fan. If you go, beware there is NO parking - so park on 4th Street, the main drag, a block away, and walk off a few carbs each way.

My 11YO was just diagnosed with celiac, and we went from a family who baked bread a few loaves at a time a few days each week to reading frozen GF bread wrappers and replacing almost our entire lineup of kitchenware while trying to adjust to an entirely new way of cooking and baking. Reading about food that's beautiful and also gluten free gives me hope-- and gets my daughter excited about baking for her classmates.

Ah...Tartine! I sort of regret the commercialization (and hipsterization?) of what was in the beginning just a small, slightly gritty, very local pastry shop and cafe. Tartine pastries and breads have always been exquisite (I have not yet been able to try the restaurant, alas) but the truth is the original location is too tight, too crowded, often way too hot, and the table area is not always as clean as it should be. On top of all that it is staffed by some really gruff, rude employees. So I will happily seek out this new, airy, attractive location, and do my best to ignore all those (presumably smug) "good looking people in expensive tee shirts." All I want within my field of vision is pastry. Gorgeous, succulent, perfectly crafted lusciousness. Which I will enjoy while wearing a cheap tee shirt and doubtlessly not contributing to the "good looking" atmosphere. Just avert your eyes.

I must eat gluten-free and love baking with teff flour, it adds great texture and moisture. I look forward to making the carrot cake, thanks so much for the recipe.